Elementos da ficha técnica de preparação Elza Ferreira
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Conceito Conceit o de ficha técnica •
“São
fórmulas escritas para produzir um item alimentar em quantidade e qualidade específicas para uso num determinado estabelecimento” (ABREU, et al . 2009).
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Principais dados da ficha técnica •
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Nome da preparação Tipo de serviço Nome do estabelecimento Data da última revisão da receita Fotografia Ingredientes
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Principais dados da ficha técnica •
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Modo de preparo Custo total de gêneros alimentícios Custo total de produtos descartáveis descartáveis Utensílios e equipamentos para a produção da receita. Tempo médio de preparo
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Índice de degelo (ID) •
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Indica o % de perda de líquido nos alimentos cárneos Comparar o valores encontrados com os valores estabelecidos pela legislação Identicar fraudes Carnes bovina, suína e de frango = média 5% de degelo Peixe Peixe = média de 10% de degelo
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Peso Bruto Bruto (PB) •
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Peso do alimento como ele é adquirido (cascas, sementes, ossos) Utilizado para dimensionar o pedido de compras Cálculo de custo
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Peso líquido (PL) Quantidade aproveitável do alimento no estado cru, após o pré-
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Peso Cozido do Alimento (PCA) Quantidade Quantid ade aproveitável do alimento cozido, utilizado para
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Peso Cozido da Preparação (PCP) Utilizado para preparações compostas por vários ingredientes
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Fator de Correção (FC) •
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Quociente obtido pela razão entre PB e PL do alimento Etapa da eliminação de aparas, partes não comestíveis
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Fator de correção depende de: •
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Qualidade dos gêneros adquiridos Condições de armazenamento
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Fator de correção
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Índice de de Conversão Conversão (IC) (IC) ou Fator de
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Fator de Correção Total
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