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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:
536,014 €
Prix de revient TTC Total :
4 288,112 €
Descriptif, argumentation :
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| Article |
Unité |
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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 |
9,757 |
58,542 |
|
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| Crème liquide 30% M.G. |
l |
8 |
|
|
|
|
|
|
|
|
8,000 |
4,020 |
32,160 |
|
|
| Feuilles de brick |
Poche de10 |
32 |
|
|
|
|
|
|
|
|
32,000 |
1,106 |
35,392 |
|
|
| Lait demi-écrémé U.H.T. |
l |
4 |
|
|
|
|
|
|
|
|
4,000 |
0,848 |
3,392 |
|
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| Mascarpone |
Pot 0,250 g |
4 |
|
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|
|
|
|
|
4,000 |
3,330 |
13,320 |
|
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| Oeufs (entiers) |
Pièce |
96 |
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|
|
|
|
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|
96,000 |
0,190 |
18,240 |
|
DIVERS |
| spatule |
piece |
64 |
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64,000 |
17,777 |
1137,728 |
|
ECONOMAT |
| Amandes effilées |
kg |
0.4 |
|
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|
|
|
|
|
|
0,400 |
14,232 |
5,693 |
|
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| Amandes en poudre |
kg |
|
0 |
|
|
|
|
|
|
|
0,400 |
14,274 |
5,710 |
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| Amandes hachées |
kg |
0.4 |
|
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|
|
|
0,400 |
14,095 |
5,638 |
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| Cerneaux de noix |
kg |
0.4 |
|
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|
|
|
|
|
|
0,400 |
9,010 |
3,604 |
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| Couverture blanche VALRHONA |
kg |
1.6 |
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|
1,600 |
15,298 |
24,477 |
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| Couverture lactée |
kg |
1.6 |
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|
|
|
1,600 |
16,331 |
26,130 |
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| Couverture noire |
kg |
1.6 |
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|
|
|
|
1,600 |
10,445 |
16,712 |
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| Farine |
kg |
4 |
|
|
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4,000 |
0,743 |
2,972 |
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| Gélatine |
Feuille de 3g |
80 |
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|
|
|
|
|
|
|
80,000 |
33,149 |
2651,920 |
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| Graines de sésame |
kg |
0.16 |
|
|
|
|
|
|
|
|
0,160 |
9,283 |
1,485 |
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| MAÏZENA kg |
kg |
0.48 |
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|
0,480 |
5,881 |
2,823 |
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| Nappage blond |
kg |
0.8 |
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|
|
0,800 |
4,653 |
3,722 |
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| Noisettes entières |
kg |
0.4 |
|
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|
|
|
|
|
|
0,400 |
16,838 |
6,735 |
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| Pâte de Pistache |
kg |
0.8 |
|
|
|
|
|
|
|
|
0,800 |
34,008 |
27,206 |
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| Pistache émondées |
kg |
0.4 |
|
|
|
|
|
|
|
|
0,400 |
33,327 |
13,331 |
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| Praliné |
kg |
0.8 |
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|
0,800 |
24,381 |
19,505 |
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| Sucre glace |
kg |
0.8 |
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|
|
|
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|
0,800 |
5,454 |
4,363 |
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| Sucre roux |
kg |
0.8 |
|
|
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|
|
|
|
|
0,800 |
4,600 |
3,680 |
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| Sucre semoule |
kg |
4 |
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4,000 |
2,541 |
10,164 |
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| Vanille poudre |
kg |
0.008 |
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|
0,008 |
20,931 |
0,167 |
|
LEGUMERIE |
| Ananas frais |
Pièce |
4 |
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4,000 |
1,952 |
7,808 |
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| Bananes |
pièces |
16 |
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16,000 |
1,750 |
28,000 |
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| Basilic |
Botte |
4 |
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4,000 |
1,266 |
5,064 |
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| Citron (Pièce) |
Pièce |
2.4 |
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|
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|
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|
|
2,400 |
1,741 |
4,178 |
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| Citrons verts (kg) |
kg |
2.4 |
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|
2,400 |
4,431 |
10,634 |
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| Clémentine |
kg |
2.4 |
|
|
|
|
|
|
|
|
2,400 |
2,901 |
6,962 |
|
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| Courgettes |
kg |
1.6 |
|
|
|
|
|
|
|
|
1,600 |
3,481 |
5,570 |
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| Kiwi |
pieces |
16 |
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|
16,000 |
0,327 |
5,232 |
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| Menthe fraîche |
Botte |
4 |
|
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|
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|
|
4,000 |
1,266 |
5,064 |
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| Oranges (pièce) |
Pièce |
32 |
|
|
|
|
|
|
|
|
32,000 |
0,570 |
18,240 |
|
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| Physalis |
bqte |
2 |
|
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|
|
|
|
|
|
2,000 |
2,796 |
5,592 |
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| Poires conférence |
kg |
2.4 |
|
|
|
|
|
|
|
|
2,400 |
2,585 |
6,204 |
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| Pommes Granny smith |
pce |
3.2 |
|
|
|
|
|
|
|
|
3,200 |
0,575 |
1,840 |
|
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| Thym |
Botte |
2 |
|
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|
|
|
|
|
|
2,000 |
1,372 |
2,744 |
|
SURGELES |
| Feuilletage congelé |
plaque |
2 |
|
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|
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|
2,000 |
2,502 |
5,003 |
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| Framboises congelées |
kg |
1.6 |
|
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|
|
|
|
1,600 |
9,415 |
15,064 |
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| Myrtilles congelées |
kg |
1.6 |
|
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|
|
|
|
|
|
1,600 |
7,543 |
12,069 |
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| Hygiène |
Erreurs à ne pas commettre |
Maitrise des Points critique |
Conservation |
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