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Sujet n°1 Examen blanc BTS2MHR 2023 Pour
Candidat |
Fiche technique de fabricationN°7848
Catégorie : Productions culinaires BTS2 MHR
Sous-Catégorie : ---
Auteur : Stéphanie - GEOFFROY
Produit allergène :
Gluten, Arach,
Valeur nutritionnelle
pour 1 unité :
48 202,160 KJ
Prix de revient TTC par unité:
68,870 €
Prix de revient TTC Total :
550,959 €
Descriptif, argumentation :
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| Article |
Unité |
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Total |
PUTTC |
PTTTC |
|
BOUCHERIE |
| Boeuf tende de tranche |
kg |
3.84 |
|
|
|
|
|
|
|
|
3,840 |
15,298 |
58,744 |
|
|
| Epaule d'agneau désossée |
kg |
5.2 |
|
|
|
|
|
|
|
|
5,200 |
15,720 |
81,744 |
|
CAVE |
| Vin blanc |
l |
0.8 |
|
|
|
|
|
|
|
|
0,800 |
2,255 |
1,804 |
|
CHARCUTERIE |
| Bacon tranché |
kg |
0.8 |
|
|
|
|
|
|
|
|
0,800 |
11,816 |
9,453 |
|
|
| Poitrine fumée (tranches) |
kg |
0.8 |
|
|
|
|
|
|
|
|
0,800 |
8,081 |
6,465 |
|
CREMERIE |
| Beurre |
kg |
4 |
|
|
|
|
|
|
|
|
4,000 |
11,405 |
45,620 |
|
|
| Crème liquide 35% MG |
l |
8 |
|
|
|
|
|
|
|
|
8,000 |
4,983 |
39,864 |
|
|
| Emmental râpé |
kg |
0.96 |
|
|
|
|
|
|
|
|
0,960 |
10,190 |
9,782 |
|
|
| Lait demi-écrémé U.H.T. |
l |
8 |
|
|
|
|
|
|
|
|
8,000 |
0,886 |
7,088 |
|
|
| Oeufs (entiers) |
Pièce |
32 |
|
|
|
|
|
|
|
|
32,000 |
0,190 |
6,080 |
|
|
| Oeufs extra frais |
Pièce |
32 |
|
|
|
|
|
|
|
|
32,000 |
0,158 |
5,056 |
|
|
| parmesan rape |
kg |
0.8 |
|
|
|
|
|
|
|
|
0,800 |
20,478 |
16,382 |
|
ECONOMAT |
| Champignons appertisés |
kg |
1.6 |
|
|
|
|
|
|
|
|
1,600 |
1,888 |
3,021 |
|
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| Chapelure |
kg |
0.8 |
|
|
|
|
|
|
|
|
0,800 |
3,416 |
2,733 |
|
|
| Concentré de tomates |
kg |
0.24 |
|
|
|
|
|
|
|
|
0,240 |
2,259 |
0,542 |
|
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| Cumin |
kg |
0.008 |
|
|
|
|
|
|
|
|
0,008 |
5,001 |
0,040 |
|
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| Curry (kg) |
kg |
0.008 |
|
|
|
|
|
|
|
|
0,008 |
9,613 |
0,077 |
|
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| Farine |
kg |
0.8 |
|
|
|
|
|
|
|
|
0,800 |
0,886 |
0,709 |
|
|
| Fonds blanc de volaille |
l |
8 |
|
|
|
|
|
|
|
|
8,000 |
8,575 |
68,600 |
|
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| Huile d'arachide |
l |
0.8 |
|
|
|
|
|
|
|
|
0,800 |
3,361 |
2,689 |
|
|
| Huile d'olives |
l |
0.8 |
|
|
|
|
|
|
|
|
0,800 |
8,109 |
6,487 |
|
|
| lait de coco |
litre |
1.2 |
|
|
|
|
|
|
|
|
1,200 |
4,737 |
5,684 |
|
|
| Mignonnette |
kg |
0.16 |
|
|
|
|
|
|
|
|
0,160 |
9,706 |
1,553 |
|
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| Pignons de pins |
kg |
0.24 |
|
|
|
|
|
|
|
|
0,240 |
36,892 |
8,854 |
|
|
| Raisins secs |
kg |
0.24 |
|
|
|
|
|
|
|
|
0,240 |
9,029 |
2,167 |
|
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| Riz à grain court |
kg |
1.6 |
|
|
|
|
|
|
|
|
1,600 |
6,375 |
10,200 |
|
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| Riz long |
kg |
1.6 |
|
|
|
|
|
|
|
|
1,600 |
7,885 |
12,616 |
|
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| Vinaigre d'alcool blanc |
Bouteille |
2 |
|
|
|
|
|
|
|
|
2,000 |
6,251 |
12,502 |
|
LEGUMERIE |
| Ail |
kg |
0.4 |
|
|
|
|
|
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|
|
0,400 |
10,550 |
4,220 |
|
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| Bananes |
pièces |
8 |
|
|
|
|
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|
|
8,000 |
1,213 |
9,704 |
|
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| Basilic |
Botte |
4 |
|
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|
|
4,000 |
1,266 |
5,064 |
|
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| Betterave chioggia |
Kg |
0.8 |
|
|
|
|
|
|
|
|
0,800 |
3,112 |
2,490 |
|
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| Carottes |
kg |
3.2 |
|
|
|
|
|
|
|
|
3,200 |
1,266 |
4,051 |
|
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| Cerfeuil |
Botte |
4 |
|
|
|
|
|
|
|
|
4,000 |
1,266 |
5,064 |
|
|
| Citron (Pièce) |
Pièce |
1.2 |
|
|
|
|
|
|
|
|
1,200 |
1,741 |
2,089 |
|
|
| Citrons verts (kg) |
kg |
1.2 |
|
|
|
|
|
|
|
|
1,200 |
5,222 |
6,266 |
|
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| Echalotes |
kg |
0.8 |
|
|
|
|
|
|
|
|
0,800 |
6,225 |
4,980 |
|
|
| Germe de Betterave |
Bqte |
4 |
|
|
|
|
|
|
|
|
4,000 |
4,484 |
17,936 |
|
|
| Navet boule d'or |
kg |
3.2 |
|
|
|
|
|
|
|
|
3,200 |
4,167 |
13,334 |
|
|
| Oignons jaunes |
kg |
1.6 |
|
|
|
|
|
|
|
|
1,600 |
1,372 |
2,195 |
|
|
| Patate douce |
kg |
8 |
|
|
|
|
|
|
|
|
8,000 |
2,796 |
22,368 |
|
|
| Pommes de terre Bintje |
kg |
6.4 |
|
|
|
|
|
|
|
|
6,400 |
1,002 |
6,413 |
|
SURGELES |
| carottes émincées surgelées |
Kg |
1.6 |
|
|
|
|
|
|
|
|
1,600 |
1,414 |
2,262 |
|
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| Fonds d'artichauts surgelés |
kg |
1.6 |
|
|
|
|
|
|
|
|
1,600 |
7,499 |
11,998 |
|
|
| Oignons émincés surgelés |
kg |
1.6 |
|
|
|
|
|
|
|
|
1,600 |
2,479 |
3,966 |
|
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| Hygiène |
Erreurs à ne pas commettre |
Maitrise des Points critique |
Conservation |
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