 |
Sujet n°2 Examen blanc BTS2MHR 2023 Pour
Candidat |
Fiche technique de fabricationN°7849
Catégorie : Productions culinaires BTS2 MHR
Sous-Catégorie : ---
Auteur : Stéphanie - GEOFFROY
Produit allergène :
Gluten,
Valeur nutritionnelle
pour 1 unité :
76 905,067 KJ
Prix de revient TTC par unité:
542,702 €
Prix de revient TTC Total :
4 341,618 €
Descriptif, argumentation :
|
|
|
|
| Article |
Unité |
|
|
|
|
|
|
|
|
|
Total |
PUTTC |
PTTTC |
|
CAVE |
| Crème de myrtilles |
l |
0.4 |
|
|
|
|
|
|
|
|
0,400 |
5,330 |
2,132 |
|
|
| rhum brun |
l |
0.4 |
|
|
|
|
|
|
|
|
0,400 |
14,749 |
5,900 |
|
CREMERIE |
| Beurre |
kg |
6 |
|
|
|
|
|
|
|
|
6,000 |
11,405 |
68,430 |
|
|
| Crème liquide 30% M.G. |
l |
8 |
|
|
|
|
|
|
|
|
8,000 |
4,020 |
32,160 |
|
|
| Feuilles de brick |
Poche de10 |
32 |
|
|
|
|
|
|
|
|
32,000 |
1,437 |
45,984 |
|
|
| Lait demi-écrémé U.H.T. |
l |
4 |
|
|
|
|
|
|
|
|
4,000 |
0,886 |
3,544 |
|
|
| Mascarpone |
Pot 0,250 g |
4 |
|
|
|
|
|
|
|
|
4,000 |
3,330 |
13,320 |
|
|
| Oeufs (entiers) |
Pièce |
96 |
|
|
|
|
|
|
|
|
96,000 |
0,190 |
18,240 |
|
DIVERS |
| spatule |
piece |
64 |
|
|
|
|
|
|
|
|
64,000 |
17,777 |
1137,728 |
|
ECONOMAT |
| Amandes effilées |
kg |
0.4 |
|
|
|
|
|
|
|
|
0,400 |
14,770 |
5,908 |
|
|
| Amandes en poudre |
kg |
|
0 |
|
|
|
|
|
|
|
0,400 |
15,329 |
6,132 |
|
|
| Amandes hachées |
kg |
0.4 |
|
|
|
|
|
|
|
|
0,400 |
15,213 |
6,085 |
|
|
| Cerneaux de noix |
kg |
0.4 |
|
|
|
|
|
|
|
|
0,400 |
9,010 |
3,604 |
|
|
| Couverture blanche VALRHONA |
kg |
1.6 |
|
|
|
|
|
|
|
|
1,600 |
15,298 |
24,477 |
|
|
| Couverture lactée |
kg |
1.6 |
|
|
|
|
|
|
|
|
1,600 |
16,331 |
26,130 |
|
|
| Couverture noire |
kg |
1.6 |
|
|
|
|
|
|
|
|
1,600 |
12,882 |
20,611 |
|
|
| Farine |
kg |
4 |
|
|
|
|
|
|
|
|
4,000 |
0,743 |
2,972 |
|
|
| Gélatine |
Feuille de 3g |
80 |
|
|
|
|
|
|
|
|
80,000 |
33,149 |
2651,920 |
|
|
| Graines de sésame |
kg |
0.16 |
|
|
|
|
|
|
|
|
0,160 |
4,182 |
0,669 |
|
|
| MAÏZENA kg |
kg |
0.48 |
|
|
|
|
|
|
|
|
0,480 |
5,881 |
2,823 |
|
|
| Nappage blond |
kg |
0.8 |
|
|
|
|
|
|
|
|
0,800 |
4,653 |
3,722 |
|
|
| Noisettes entières |
kg |
0.4 |
|
|
|
|
|
|
|
|
0,400 |
16,838 |
6,735 |
|
|
| Pâte de Pistache |
kg |
0.8 |
|
|
|
|
|
|
|
|
0,800 |
34,744 |
27,795 |
|
|
| Pistache émondées |
kg |
0.4 |
|
|
|
|
|
|
|
|
0,400 |
36,809 |
14,724 |
|
|
| Praliné |
kg |
0.8 |
|
|
|
|
|
|
|
|
0,800 |
24,381 |
19,505 |
|
|
| Sucre glace |
kg |
0.8 |
|
|
|
|
|
|
|
|
0,800 |
5,454 |
4,363 |
|
|
| Sucre roux |
kg |
0.8 |
|
|
|
|
|
|
|
|
0,800 |
4,156 |
3,325 |
|
|
| Sucre semoule |
kg |
4 |
|
|
|
|
|
|
|
|
4,000 |
1,345 |
5,380 |
|
|
| Vanille poudre |
kg |
0.008 |
|
|
|
|
|
|
|
|
0,008 |
20,931 |
0,167 |
|
LEGUMERIE |
| Ananas frais |
Pièce |
4 |
|
|
|
|
|
|
|
|
4,000 |
5,792 |
23,168 |
|
|
| Bananes |
pièces |
16 |
|
|
|
|
|
|
|
|
16,000 |
2,818 |
45,088 |
|
|
| Basilic |
Botte |
4 |
|
|
|
|
|
|
|
|
4,000 |
1,266 |
5,064 |
|
|
| Citron (Pièce) |
Pièce |
2.4 |
|
|
|
|
|
|
|
|
2,400 |
1,741 |
4,178 |
|
|
| Citrons verts (kg) |
kg |
2.4 |
|
|
|
|
|
|
|
|
2,400 |
4,273 |
10,255 |
|
|
| Clémentine |
kg |
2.4 |
|
|
|
|
|
|
|
|
2,400 |
2,901 |
6,962 |
|
|
| Courgettes |
kg |
1.6 |
|
|
|
|
|
|
|
|
1,600 |
1,424 |
2,278 |
|
|
| Kiwi |
pieces |
16 |
|
|
|
|
|
|
|
|
16,000 |
0,528 |
8,448 |
|
|
| Menthe fraîche |
Botte |
4 |
|
|
|
|
|
|
|
|
4,000 |
1,266 |
5,064 |
|
|
| Oranges (pièce) |
Pièce |
32 |
|
|
|
|
|
|
|
|
32,000 |
0,303 |
9,696 |
|
|
| Physalis |
bqte |
2 |
|
|
|
|
|
|
|
|
2,000 |
2,796 |
5,592 |
|
|
| Poires conférence |
kg |
2.4 |
|
|
|
|
|
|
|
|
2,400 |
2,585 |
6,204 |
|
|
| Pommes Granny smith |
pce |
3.2 |
|
|
|
|
|
|
|
|
3,200 |
3,271 |
10,467 |
|
|
| Thym |
Botte |
2 |
|
|
|
|
|
|
|
|
2,000 |
1,266 |
2,532 |
|
SURGELES |
| Feuilletage congelé |
plaque |
2 |
|
|
|
|
|
|
|
|
2,000 |
2,502 |
5,003 |
|
|
| Framboises congelées |
kg |
1.6 |
|
|
|
|
|
|
|
|
1,600 |
9,415 |
15,064 |
|
|
| Myrtilles congelées |
kg |
1.6 |
|
|
|
|
|
|
|
|
1,600 |
7,543 |
12,069 |
|
|
| Hygiène |
Erreurs à ne pas commettre |
Maitrise des Points critique |
Conservation |
|
|
|
|