 |
panier sujet 4 2025 - la cuisine régionale Pour
candidat |
Fiche technique de fabricationN°8625
Catégorie : Productions culinaires BTS2 MHR
Sous-Catégorie : ---
Auteur : Fabienne - HENARD
Produit allergène :
Gluten,
Valeur nutritionnelle
pour 1 unité :
66 467,007 KJ
Prix de revient TTC par unité:
76,278 €
Prix de revient TTC Total :
305,114 €
Descriptif, argumentation :
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| Article |
Unité |
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|
Total |
PUTTC |
PTTTC |
|
CAVE |
| rhum brun |
l |
0.04 |
|
|
|
|
|
|
|
|
0,040 |
11,600 |
0,464 |
|
|
| Vin blanc |
l |
1 |
|
|
|
|
|
|
|
|
1,000 |
27,790 |
27,790 |
|
|
| Vin rouge cuisine |
l |
1 |
|
|
|
|
|
|
|
|
1,000 |
0,000 |
0,000 |
|
CHARCUTERIE |
| Poitrine fumée (tranches) |
kg |
0.6 |
|
|
|
|
|
|
|
|
0,600 |
7,343 |
4,406 |
|
CREMERIE |
| Beurre |
kg |
1 |
|
|
|
|
|
|
|
|
1,000 |
11,405 |
11,405 |
|
|
| Crème liquide 35% MG |
l |
1 |
|
|
|
|
|
|
|
|
1,000 |
5,373 |
5,373 |
|
|
| Lait entier |
l |
1 |
|
|
|
|
|
|
|
|
1,000 |
1,316 |
1,316 |
|
|
| Mascarpone |
Pot 0,250 g |
2 |
|
|
|
|
|
|
|
|
2,000 |
8,820 |
17,640 |
|
|
| Oeufs (entiers) |
Pièce |
48 |
|
|
|
|
|
|
|
|
48,000 |
0,190 |
9,120 |
|
ECONOMAT |
| Abricots secs |
kg |
0.2 |
|
|
|
|
|
|
|
|
0,200 |
15,400 |
3,080 |
|
|
| Amandes en poudre |
kg |
0.6 |
|
|
|
|
|
|
|
|
0,600 |
12,319 |
7,391 |
|
|
| Cacao en poudre |
kg |
0.2 |
|
|
|
|
|
|
|
|
0,200 |
26,544 |
5,309 |
|
|
| Cannelle en poudre |
kg |
0.02 |
|
|
|
|
|
|
|
|
0,020 |
10,137 |
0,203 |
|
|
| Concentré de Tomate 1/2 |
Boite 2/1 |
0.08 |
|
|
|
|
|
|
|
|
0,080 |
2,408 |
0,193 |
|
|
| Couverture noire 70% |
kg |
0.8 |
|
|
|
|
|
|
|
|
0,800 |
0,000 |
0,000 |
|
|
| Crème de marron |
kg |
0.6 |
|
|
|
|
|
|
|
|
0,600 |
8,229 |
4,937 |
|
|
| Farine |
kg |
0.8 |
|
|
|
|
|
|
|
|
0,800 |
0,886 |
0,709 |
|
|
| Gélatine (feuille de 2 gr) |
feuilles de 2 gr |
20 |
|
|
|
|
|
|
|
|
20,000 |
0,179 |
3,576 |
|
|
| Huile de tournesol |
l |
0.6 |
|
|
|
|
|
|
|
|
0,600 |
3,139 |
1,883 |
|
|
| Lentilles vertes du Puy |
kg |
0.6 |
|
|
|
|
|
|
|
|
0,600 |
3,566 |
2,140 |
|
|
| MAÏZENA kg |
kg |
0.4 |
|
|
|
|
|
|
|
|
0,400 |
5,881 |
2,352 |
|
|
| Marrons au naturel |
boite 4/4 |
2 |
|
|
|
|
|
|
|
|
2,000 |
5,180 |
10,360 |
|
|
| raisin sec blanc |
paquet |
0.08 |
|
|
|
|
|
|
|
|
0,080 |
7,183 |
0,575 |
|
|
| Sucre en poudre |
kg |
2 |
|
|
|
|
|
|
|
|
2,000 |
1,015 |
2,030 |
|
|
| Sucre glace |
kg |
0.4 |
|
|
|
|
|
|
|
|
0,400 |
2,514 |
1,006 |
|
|
| Vanille poudre |
kg |
0.02 |
|
|
|
|
|
|
|
|
0,020 |
20,910 |
0,418 |
|
|
| Vinaigre de vin rouge |
l |
0.2 |
|
|
|
|
|
|
|
|
0,200 |
1,454 |
0,291 |
|
LEGUMERIE |
| Ail |
kg |
0.08 |
|
|
|
|
|
|
|
|
0,080 |
10,550 |
0,844 |
|
|
| Artichauts poivrade |
pce |
16 |
|
|
|
|
|
|
|
|
16,000 |
5,117 |
81,872 |
|
|
| Carottes |
kg |
1.2 |
|
|
|
|
|
|
|
|
1,200 |
1,266 |
1,519 |
|
|
| Carottes fanes |
Pièce |
16 |
|
|
|
|
|
|
|
|
16,000 |
2,532 |
40,512 |
|
|
| Citrons (kg) |
kg |
0.4 |
|
|
|
|
|
|
|
|
0,400 |
2,205 |
0,882 |
|
|
| Echalotes |
kg |
0.8 |
|
|
|
|
|
|
|
|
0,800 |
1,129 |
0,903 |
|
|
| Oignons jaunes |
kg |
0.4 |
|
|
|
|
|
|
|
|
0,400 |
1,424 |
0,570 |
|
|
| Oignons nouveaux |
Botte |
2 |
|
|
|
|
|
|
|
|
2,000 |
3,154 |
6,308 |
|
|
| Persil |
Botte |
0.5 |
|
|
|
|
|
|
|
|
0,500 |
1,424 |
0,712 |
|
|
| Pleurotes |
kg |
1 |
|
|
|
|
|
|
|
|
1,000 |
6,330 |
6,330 |
|
|
| Pommes de terre B.F.15 |
kg |
1.6 |
|
|
|
|
|
|
|
|
1,600 |
1,034 |
1,654 |
|
|
| Pommes Reinette |
kg |
1.6 |
|
|
|
|
|
|
|
|
1,600 |
1,846 |
2,954 |
|
|
| Thym |
Botte |
0.5 |
|
|
|
|
|
|
|
|
0,500 |
1,372 |
0,686 |
|
VOLAILLE |
| Blanc de poulet |
kg |
0.6 |
|
|
|
|
|
|
|
|
0,600 |
9,062 |
5,437 |
|
|
| Pintadeau PAC |
Pièce |
4 |
|
|
|
|
|
|
|
|
4,000 |
7,491 |
29,964 |
|
|
| Hygiène |
Erreurs à ne pas commettre |
Maitrise des Points critique |
Conservation |
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