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Restauration > Grammages > Flashcards

Grammages Flashcards

1
Q

Barbue

A

0,350 Kg

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2
Q

Colin étêté

A

0,200 Kg

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3
Q

Daurade

A

0,300 Kg

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4
Q

Lotte

A

0,300 Kg

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5
Q

Maquereau

A

0,250 Kg

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6
Q

Merlan

A

0,250 Kg

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7
Q

Sole

A

0,250 Kg

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8
Q

Truite

A

0,250 Kg

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9
Q

Turbot

A

0,350 Kg

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10
Q

Crevettes décortiquées

A

0.100 Kg

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11
Q

Crevettes grises

A

0.200 Kg

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12
Q

Coquilles Saint-Jacques

A

0.500 Kg

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13
Q

Homard

A

0.400 Kg

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14
Q

Langoustines

A

0.350 Kg

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15
Q

Moules

A

0.400 Kg

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16
Q

Caille

A

2 pièces

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17
Q

Caneton

A

0.500 Kg

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18
Q

Lapin dépouillé

A

0.300 Kg

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19
Q

Lièvre dépouillé

A

0.300 Kg

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20
Q

Pintade

A

0.300 Kg

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21
Q

Poulet

A

0.300 Kg

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22
Q

Cervelle d’agneau

A

1 pièce 1/2

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23
Q

Foie

A

0.125 Kg

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24
Q

Langue de veau

A

0.250 Kg

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25
Q

Ris

A

0.250 Kg

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26
Q

Rognon de veau

A

0.300 Kg

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27
Q

Rognon d’agneau

A

2 pièces

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28
Q

Viande braisée (avec os)

A

0.250 Kg

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29
Q

Côte de boeuf (avec os)

A

0.300 Kg

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30
Q

Viande grillée (avec os)

A

0.200 Kg

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31
Q

Viande pochée (avec os)

A

0.300 Kg

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32
Q

Viande poêlée (avec os)

A

0.250 Kg

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33
Q

Ragoût (avec os)

A

0.250 Kg

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34
Q

Viande rôtie (avec os)

A

0.250 Kg

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35
Q

Viande sautée (avec os)

A

0.200 Kg

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36
Q

Viande braisée (sans os)

A

0.200 Kg

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37
Q

Viande grillée (sans os)

A

0.160 Kg

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38
Q

Viande poêlée (sans os)

A

0.200 Kg

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39
Q

Ragoût (sans os)

40
Q

Viande rôtie (sans os)

41
Q

Viande sautée (sans os)

42
Q

Beurre blanc

43
Q

Beurre composé

44
Q

Beurre noisette

45
Q

Beurre pour Hollandaise/Béarnaise

46
Q

Beurre pour lier purée/légumes

47
Q

Beurre pour lustrer, glacer ou sauter

48
Q

Beurre meunière

49
Q

Beurre pour monter une sauce

50
Q

Crème fraiche pour sauce crème

51
Q

Crème pour sauce vin blanc à déglacer

52
Q

Crème pour velouté

53
Q

Huile pour marinade instantanée

54
Q

Huile pour rôtir, griller, rissoler

55
Q

Huile pour sauter, paner à l’anglaise

56
Q

Pommes de terre Duchesse

57
Q

Frites

58
Q

Pommes de terre levées

59
Q

Pommes de terre pour purée

60
Q

Pommes de terre tournées

61
Q

Artichaut pour fond

62
Q

Asperges

63
Q

Aubergines

64
Q

Carottes

65
Q

Courgettes

66
Q

Champignons (à la grecque)

67
Q

Champignons

68
Q

Choux blancs/verts

69
Q

Chou-fleur

70
Q

Endives

71
Q

Epinards frais

72
Q

Haricots verts

73
Q

Laitue

74
Q

Navets

75
Q

Petits pois écossés

76
Q

Pâtes

77
Q

Pâtes fraîches

78
Q

Riz

79
Q

Spaghetti (garniture)

80
Q

Spaghetti (plat principal)

81
Q

Haricots (secs)

82
Q

Lentilles (seches)

83
Q

Pois cassés (secs)

84
Q

Champignons (garniture)

A

0.025 (Kg)

85
Q

Lardons (garniture)

86
Q

Petits oignons (garniture)

87
Q

Carottes (garniture aromatique)

88
Q

Céleri (garniture aromatique)

89
Q

Cresson en décor

A

1/10e de brin

90
Q

Echalottes pour plaquer

91
Q

Echalottes pour déglacer

92
Q

Oignons (garniture aromatique)

93
Q

Poireaux (garniture aromatique)

94
Q

Oeufs pour hors d’oeuvre

95
Q

Oeufs servis entiers

96
Q

Oeufs servis mélangés

Restauration (3 decks)

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