{"id":1017,"date":"2010-08-17T11:02:49","date_gmt":"2010-08-17T08:02:49","guid":{"rendered":"http:\/\/www.chefbuzu.com\/?p=1017"},"modified":"2012-06-04T10:57:00","modified_gmt":"2012-06-04T07:57:00","slug":"1009-anghemacht-de-pasare","status":"publish","type":"post","link":"https:\/\/www.chefbuzu.com\/blog\/2010\/08\/17\/1009-anghemacht-de-pasare\/","title":{"rendered":"ANGHEMACHT DE PASARE – 1009."},"content":{"rendered":"\n\n\n\n\n\n\n\n\n\n\n\n\n
Nr. de ordine<\/td>\nMateria prima<\/td>\nCantitatea bruto ptr.<\/p>\n

10 portii<\/td>\n

Cantitatea bruto ptr.<\/p>\n

100 portii<\/td>\n<\/tr>\n

1.<\/td>\nPasare<\/td>\n2,000 kg<\/td>\n20,000 kg<\/td>\n<\/tr>\n
2.<\/td>\nUntura<\/td>\n0,200 kg<\/td>\n1,750 kg<\/td>\n<\/tr>\n
3.<\/td>\nFaina<\/td>\n0,200 kg<\/td>\n1,750 kg<\/td>\n<\/tr>\n
4.<\/td>\nZarzavat<\/td>\n0,200 kg<\/td>\n1,000 kg<\/td>\n<\/tr>\n
5.<\/td>\nCeapa<\/td>\n0,100 kg<\/td>\n1,000 kg<\/td>\n<\/tr>\n
6.<\/td>\nSare de lamaie<\/td>\n0,002 kg<\/td>\n0,025 kg<\/td>\n<\/tr>\n
7.<\/td>\nCartofi<\/td>\n1,800 kg<\/td>\n18,000 kg<\/td>\n<\/tr>\n
8.<\/td>\nLamai<\/td>\n0,050 kg<\/td>\n0,500 kg<\/td>\n<\/tr>\n
9.<\/td>\nUnt<\/td>\n0,025 kg<\/td>\n0,250 kg<\/td>\n<\/tr>\n
10.<\/td>\nSare<\/td>\n0,050 kg<\/td>\n0,300 kg<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n
    \n
  1. Produs finit anghemacht de pasare :<\/li>\n<\/ol>\n

    –\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Pasare : 0,120 kg<\/p>\n

    –\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Sos : 0,100 kg<\/p>\n

    –\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Cartofi\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 : 0,120 kg<\/p>\n

    –\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 TOTAL : 0,340 kg<\/p>\n

      \n
    1. Valori nutritive :<\/li>\n<\/ol>\n

      –\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Protide : 45,60<\/p>\n

      –\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Lipide : 24,63<\/p>\n

      –\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Glucide : 51,58<\/p>\n

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      1. Valori energetice :<\/li>\n<\/ol>\n

        –\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Calorii : 377,64.
        \n