Elaboração de fichas técnicas de preparações servidas no restaurante universitário da Universidade Federal de Campina Grande – UFCG, campus de Cuité / PB.

Abstract

In This work hat aim the preparation of the technicaxl data sheets of some preparations served in the university restaurant (UR) of Universidade Federal de Campina Grande - UFCG campus Cuité / PB. This descriptive observational study was conducted at a feed unit of campus Cuité / PB. Were prepared 21 samples of data sheets: 6 (six) salads, four (4) main dishes, four (4) types of rice, three (3) types of beans, and the accompaniments: pasta and manioc flour; we were served more often in the UR. To determine the FTPs correction factors, rates of cooking, the ideal per capita of each food, the cost of preparations, the nutritional composition (calories, carbohydrate, protein and lipid) and yield were calculated. Furthermore, the method of preparation of each dish was established. It was observed that there was no standardization in most preparations analyzed. The correction factors and indices of cooking were within the parameters established in the literature, implying a reduced waste in the pre-preparation process. By contrast, it was found a high percentage of leftovers (leftovers and clean rest) this power unit, where 47.6% of the preparations analyzed showed a percentage higher than suggested by the literature leftovers. We conclude that there is a need for planning measures to control the excesses in production and consequent leftovers, as actual planning of the number of meals, menus assessment, study of acceptance with diners and nutrition education, assessment of per capita established the elaborate FTPs, trace achievable goals for controlling leftovers, awareness and training of staff involved in the production; as highly important and good results.