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Pour
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Fiche technique de fabricationN°
Catégorie :
Sous-Catégorie : ---
Auteur : -
Valeur nutritionnelle
pour 1 unité :
723 142,890 KJ
Descriptif, argumentation :
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|
|
|
| Article |
Unité |
|
|
|
|
|
|
|
|
|
Total |
|
CREMERIE |
| Crème liquide |
l |
1 |
|
|
|
|
|
|
|
|
1,000 |
|
|
| Fromage blanc 0% |
kg |
1.5 |
|
|
|
|
|
|
|
|
1,500 |
|
|
| Lait |
L |
4 |
|
|
|
|
|
|
|
|
4,000 |
|
|
| Margarine |
kg |
1 |
|
|
|
|
|
|
|
|
1,000 |
|
|
| Oeufs (entiers) |
Pièce |
30 |
|
|
|
|
|
|
|
|
30,000 |
|
|
| Yaourt nature |
Pièce |
16 |
|
|
|
|
|
|
|
|
16,000 |
|
ECONOMAT |
| Fond blanc de volaille (PAI) |
Boite |
10 |
|
|
|
|
|
|
|
|
10,000 |
|
|
| Huile de Colza |
L |
2 |
|
|
|
|
|
|
|
|
2,000 |
|
LEGUMERIE |
| Ail |
kg |
0.5 |
|
|
|
|
|
|
|
|
0,500 |
|
|
| Bouquet garni |
Pièce |
1 |
|
|
|
|
|
|
|
|
1,000 |
|
|
| Bouquet garni |
Pièce |
1 |
|
|
|
|
|
|
|
|
1,000 |
|
|
| Carottes |
kg |
8 |
|
|
|
|
|
|
|
|
8,000 |
|
|
| Céleri rave |
kg |
5 |
|
|
|
|
|
|
|
|
5,000 |
|
|
| Cerfeuil |
Botte |
3 |
|
|
|
|
|
|
|
|
3,000 |
|
|
| Champignons de paris |
kg |
3 |
|
|
|
|
|
|
|
|
3,000 |
|
|
| Choux fleurs |
kg |
6 |
|
|
|
|
|
|
|
|
6,000 |
|
|
| Ciboulette |
Botte |
3 |
|
|
|
|
|
|
|
|
3,000 |
|
|
| Echalotes |
kg |
1 |
|
|
|
|
|
|
|
|
1,000 |
|
|
| Gros oignons |
kg |
3 |
|
|
|
|
|
|
|
|
3,000 |
|
|
| Jeunes pousses d'épinards |
kg |
8 |
|
|
|
|
|
|
|
|
8,000 |
|
|
| Laitue |
Pièce |
4 |
|
|
|
|
|
|
|
|
4,000 |
|
|
| Persil frisé |
bottes |
0.5 |
|
|
|
|
|
|
|
|
0,500 |
|
|
| Poireaux (vert) |
kg |
1 |
|
|
|
|
|
|
|
|
1,000 |
|
|
| Tomates garniture |
kg |
5 |
|
|
|
|
|
|
|
|
5,000 |
|
SURGELES |
| Haricots verts fins congelés |
kg |
5 |
|
|
|
|
|
|
|
|
5,000 |
|
VOLAILLE |
| Cuisses de poulets |
pieces |
5 |
|
|
|
|
|
|
|
|
5,000 |
|
|
| Hygiène |
Erreurs à ne pas commettre |
Maitrise des Points critique |
Conservation |
|
|
|
|