Titre :	ÉLABORATION DE FICHES TECHNIQUES DE RECETTES CULINAIRES POUR LA RESTAURATION COLLECTIVE.
Type de document :	texte imprimé
Auteurs :	Aida Haddouche, Auteur ; Djamel-eddine Mekhancha, Directeur de thèse
Editeur :	CONSTANTINE [ALGERIE] : Université Frères Mentouri Constantine
Année de publication :	2019
Importance :	89 f.
Format :	30 cm.
Note générale :	Une copie electronique PDF disponible au BUC
Langues :	Français (fre)
Catégories :	Nutrition, Alimentation et Techniques Agro-alimentaires
Tags :	Recipe Data Sheet  Hospitals  Collective catering.GESTION DE LA QUALITE DES ALIMENTS (GESQUAL) Filière Sciences Alimentaires, Domaine Sciences Alimentaires.
Index. décimale :	230 Biotechnologie Alimentaire
Résumé :	Our objective was to develop technical data sheets of recipes for collective catering, taking as objects of study hospital catering. After 5 weeks of collection at two hospitals in two different regions of eastern Algeria, we were able to develop twenty different technical fact sheets. The information included in the recipe sheet was collected using a one-page, self-administered questionnaire using face-toface interviews with cooks and kitchen staff, where we We have described the dish of the day, the foodstuffs as well as their raw quantities used, the number of portions to prepare, the preparation time, the cooking time, the materials used and the method of production. Indeed, to produce the data sheets, we adopted the model of GROSSMANN and LE-FRANC. Then we tried to compare the food used and the methods of preparation, with the recommendations of the PNNS. For determining the weight of serving per person, we took the recommendations of the GEMNCR (2015), depending on the type of ready-to-eat product and age group. We have taken the weight of the objective portion, which will be used to calculate the quantities of commodities to use. The determination of the ratio PC / TA of the food is very important and used to calculate the net weight of the ingredients and the total quantity cooked thereafter. No work has been undertaken in this direction in Algeria. This is what we wanted to initiate by limiting ourselves to 20 technical sheets of culinary recipe. It would be useful to resume this work for a longer language, targeting in a more relevant way a greater variation of the dishes, because it would be interesting later to edit a catalog of recipes,
Diplome :	Master 2
Permalink :	https://bu.umc.edu.dz/master/index.php?lvl=notice_display&id=12750

ÉLABORATION DE FICHES TECHNIQUES DE RECETTES CULINAIRES POUR LA RESTAURATION COLLECTIVE. [texte imprimé] / Aida Haddouche, Auteur ; Djamel-eddine Mekhancha, Directeur de thèse . - CONSTANTINE [ALGERIE] : Université Frères Mentouri Constantine, 2019 . - 89 f. ; 30 cm.
Une copie electronique PDF disponible au BUC
Langues : Français (fre)

Catégories :	Nutrition, Alimentation et Techniques Agro-alimentaires
Tags :	Recipe Data Sheet  Hospitals  Collective catering.GESTION DE LA QUALITE DES ALIMENTS (GESQUAL) Filière Sciences Alimentaires, Domaine Sciences Alimentaires.
Index. décimale :	230 Biotechnologie Alimentaire
Résumé :	Our objective was to develop technical data sheets of recipes for collective catering, taking as objects of study hospital catering. After 5 weeks of collection at two hospitals in two different regions of eastern Algeria, we were able to develop twenty different technical fact sheets. The information included in the recipe sheet was collected using a one-page, self-administered questionnaire using face-toface interviews with cooks and kitchen staff, where we We have described the dish of the day, the foodstuffs as well as their raw quantities used, the number of portions to prepare, the preparation time, the cooking time, the materials used and the method of production. Indeed, to produce the data sheets, we adopted the model of GROSSMANN and LE-FRANC. Then we tried to compare the food used and the methods of preparation, with the recommendations of the PNNS. For determining the weight of serving per person, we took the recommendations of the GEMNCR (2015), depending on the type of ready-to-eat product and age group. We have taken the weight of the objective portion, which will be used to calculate the quantities of commodities to use. The determination of the ratio PC / TA of the food is very important and used to calculate the net weight of the ingredients and the total quantity cooked thereafter. No work has been undertaken in this direction in Algeria. This is what we wanted to initiate by limiting ourselves to 20 technical sheets of culinary recipe. It would be useful to resume this work for a longer language, targeting in a more relevant way a greater variation of the dishes, because it would be interesting later to edit a catalog of recipes,
Diplome :	Master 2
Permalink :	https://bu.umc.edu.dz/master/index.php?lvl=notice_display&id=12750