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COLEGIUL NAIONAL ECONOMIC

GHEORGHE CHIU CRAIOVA

PENTRU CERTIFICAREA COMPETENELORPROFESIONALE NIVEL 3

CALIFICARE: TEHNICIAN N GASTRONOMIE

NDRUMTOR

Prof. GRBOVAN VASILICA

Elev A!olve"#

OLU $LORENTINA MDLINA

Clasa a XII a N

CRAIOVA

2013

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COLEGIUL NAIONAL ECONOMIC GHEORGHE CHIUCRAIOVA

REALIZAREA FURSECURILOR PE BAZ DE

ALBU

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CUPRINS

CUPRINS . 3

ARGUMENT .4CAPITOLUL AL I-:TEHNOLOGIA DE PREPARARE A

FURSECURILOR DIN ALBU......................................................5

I.1.PROCESUL TEHNOLOGIC

GENERAL.6 II.2.DESCRIEREA PROCESELOR TEHNOLOGICE ALE

DIFERITELOR SORTIMENTE .14

II.2.1.BEZELE.14

II.2.2.ROEURI SIMPLE.14

II.2.3.ROEURI GLASATE N CIOCOLAT14

II.2.4.ROEURI DE CACAO15

II.2.5.ROEURI CU MIEZ DE NUC15

II.2.6.ROEURI CU MIEZ DE NUCI I STAFIDE.15

III.3. TRANSFORMRILE DIN TIMPUL PROCESULUI

TEHNOLOGIC DE PREPARARE A

FURSECURILOR18

ANEXE22

BIBLIOGRAFIE..21

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ARGUMENTAREA LUCRRII

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A(!/#! #!")i"! (+")&( l$ )+&8 $(*+#!")i"!: &"$ +)!*"8 ($*! i$ " (+"/i)!*$*! +)&l )!i$8 $(#&$l i (!$ )! $ )+&$ )! "#+$*(!*! l$ +*i,i"! (8#*! + $li!"#$i! l!,$#8 )! + (iili$i! )!&" #*!( (& (+%+*#$!"#! "$#&*i/#!

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CAPITOLUL I

TEHNOLOGIA DE PREPARARE A FURSECURILOR DINALBU

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Li%/$ (+%l!#8 )i" (+%+ii$ l+* $ 8i"ii ,*8/iil+* i ,8l'!"&&*il+*< C+"/i/#!"8 /%&+$/8 (& %+*+i#$#! $*!. Al'&&*il!/! /%&!$8 (& $8* #+/ i (& /$*! )! l89i! #&*"9") $%+i " &i! /i*+%&l )! $8*i!*#. C+%+ii$ +'i" /! (+l+*!$8 i /! $*+$#i!$8 )!#!*i"8 "$#&*$ #*$"/+*8*il+*. A/#!l $8*&l ($*! " $(!/#! &*/!(&*i /!

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;$#+*i#8 #!%!*$#&*ii /(8! $ (&%#+*&l&i l$ /&%*$$$ &*/!(&*il+* )i" $l'&/! +*!$8 + (*&/#8

($*! &"!+*i )!i"! &/($#8 i $(+%!*8 i!&l %+*+/ i *$,!#.

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BE-ELE CU CACAO

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BEELE CU CACAO

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