Elementos Da Ficha Técnica

May 5, 2019 | Author: Thaís Abreu | Category: Average, Foods, Quality (Business), Food And Drink, Comida e vinho
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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 •











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 •









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) •









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) •





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) •



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: •



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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