FICHA TCNICA

Nome da aula __________________________________ Entrada ( ) Prato principal ( ) Guarnio ( )

Data: ____/____/_____ Turma: _____________ Outros ( ) ________________________________

INGREDIENTES PB (g) PL(g) FC MEDIDA CASEIRA PREO R$

PB

TOTAL

Tcnica de preparo:
1.________________________________________________________________________________________
__________________________________________________________________________________________
2.________________________________________________________________________________________
_________________________________________________________________________________________
3.________________________________________________________________________________________
_________________________________________________________________________________________
4.________________________________________________________________________________________
_________________________________________________________________________________________
5.________________________________________________________________________________________
_________________________________________________________________________________________

Caractersticas da Preparao Anlise Sensorial da Poro

Tempo de preparo: _________________________________
Temperatura de coco: _____________________________
Peso bruto total: ____________________________________
Peso lquido inicial: _________________________________
Peso lquido final: __________________________________
Fator de coco da preparao: ________________________
Valor calrico total: _________________________________
Peso da poro: ____________________________________
N de pores: _____________________________________
Cor: _______________________________
Sabor: _____________________________
Cheiro: ____________________________
Consistncia: ________________________
Aceitao: __________________________
Custo da Preparao
Custo da receita: _____________________
Custo da poro: _____________________