{"id":1379,"date":"2021-08-24T18:23:56","date_gmt":"2021-08-24T14:23:56","guid":{"rendered":"https:\/\/portail.stpaul4.ac-reunion.fr\/wordpress\/process\/?p=1379"},"modified":"2022-10-01T16:24:27","modified_gmt":"2022-10-01T12:24:27","slug":"aqprfa58-bts-chaussons-aux-pommes","status":"publish","type":"post","link":"https:\/\/portail.stpaul4.ac-reunion.fr\/wordpress\/process\/2021\/08\/24\/aqprfa58-bts-chaussons-aux-pommes\/","title":{"rendered":"AQPrFa58 BTS : chaussons aux pommes"},"content":{"rendered":"\n<h4>Documents associ\u00e9s (pdf) :<\/h4>\n\n\n\n<p><a href=\"https:\/\/portail.stpaul4.ac-reunion.fr\/wordpress\/process\/files\/2021\/11\/AQPrFa-58-BTS-V3-chaussons-pommes-SP4.pdf\" target=\"_blank\" rel=\"noreferrer noopener\">AQPrFa58 BTS<\/a><\/p>\n\n\n\n<figure class=\"wp-block-embed-wordpress wp-block-embed is-type-wp-embed is-provider-peertube\"><div class=\"wp-block-embed__wrapper\">\n<iframe class=\"wp-embedded-content\" sandbox=\"allow-scripts\" security=\"restricted\" title=\"AQPrFa58 Chaussons aux pommes\" width=\"560\" height=\"315\" src=\"https:\/\/tube-enseignement-professionnel.apps.education.fr\/videos\/embed\/8f248b86-b33f-4a24-a618-f3a5988612a4#?secret=vrhoR8gdKO\" data-secret=\"vrhoR8gdKO\" frameborder=\"0\"><\/iframe>\n<\/div><figcaption><a href=\"https:\/\/tube-enseignement-professionnel.apps.education.fr\/w\/iFcDPbQXVuxeDWa9qKmhBE\" target=\"_blank\" rel=\"noreferrer noopener\">Chaussons aux pommes<\/a><\/figcaption><\/figure>\n\n\n\n<p><strong>Objectifs&nbsp;:<\/strong><\/p>\n\n\n\n<p>&#8211; R\u00e9aliser la cuisson d\u2019un fruit<strong><\/strong><\/p>\n\n\n\n<p>&#8211; R\u00e9aliser la cuisson d\u2019une p\u00e2te feuillet\u00e9e.<\/p>\n\n\n\n<p>&#8211; Caract\u00e9riser un produit alimentaire<strong><\/strong><\/p>\n\n\n\n<p>Vous devez fabriquer environ 2 kg de chaussons aux pommes<\/p>\n\n\n\n<ol type=\"1\"><li><strong><u>Formulation&nbsp;:<\/u><\/strong><\/li><\/ol>\n\n\n\n<figure class=\"wp-block-table\"><table><tbody><tr><td>Produit<\/td><td>Quantit\u00e9<\/td><\/tr><tr><td>P\u00e2te feuillet\u00e9e surgel\u00e9e<\/td><td>45%<\/td><\/tr><tr><td>Pommes<\/td><td>36%<\/td><\/tr><tr><td>Beurre<\/td><td>3%<\/td><\/tr><tr><td>Eau<\/td><td>4%<\/td><\/tr><tr><td>Rhum<\/td><td>4%<\/td><\/tr><tr><td>Sucre en poudre<\/td><td>7.9%<\/td><\/tr><tr><td>Cannelle en poudre<\/td><td>0.1%<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n<p>Pr\u00e9voir en plus du jaune d\u2019\u0153uf pour sceller et dorer les chaussons (environ 25g par kilogramme de mati\u00e8re premi\u00e8re totale)<\/p>\n\n\n\n<p>Tol\u00e9rance&nbsp;masses : 4%<\/p>\n\n\n\n<ul><li><strong><u>Protocole de fabrication&nbsp;:<\/u><\/strong><\/li><\/ul>\n\n\n\n<ul><li>\u00c9plucher et \u00e9vider les pommes, puis les couper en fines lamelles<\/li><li>Dans un r\u00e9cipient adapt\u00e9, faire fondre le beurre, puis ajouter les pommes, l\u2019eau, le rhum, le sucre et la cannelle. Cuire 20 minutes \u00e0 feu tr\u00e8s doux afin de caram\u00e9liser les pommes<\/li><li>Abaisser la p\u00e2te au rouleau sur une \u00e9paisseur de 3 mm et d\u00e9couper des disques de 15 \u00e0 20 cm de diam\u00e8tre<\/li><li>Badigeonner le bord interne du disque avec le jaune d\u2019\u0153uf battu<\/li><li>Garnir la moiti\u00e9 du disque avec la compote<\/li><li>Plier le disque en deux et souder les bords en les pressant<\/li><li>Badigeonner la face sup\u00e9rieure des chaussons avec le jaune d\u2019\u0153uf<\/li><li>Cuire 15 \u00e0 20 minutes \u00e0 230\u00b0C (cuisson s\u00e8che) dans <a rel=\"noreferrer noopener\" href=\"https:\/\/portail.stpaul4.ac-reunion.fr\/wordpress\/process\/2020\/07\/12\/aqprma-09-four\/\" target=\"_blank\">le four<\/a>&nbsp;&nbsp;en suivant l\u2019\u00e9volution de la cuisson visuellement<\/li><\/ul>\n\n\n\n<ul><li><strong><u>Contr\u00f4les produit fini<\/u><\/strong><\/li><\/ul>\n\n\n\n<p>Effectuer un contr\u00f4le organoleptique du produit&nbsp;<a href=\"https:\/\/portail.stpaul4.ac-reunion.fr\/wordpress\/process\/2020\/07\/29\/aqprpf-33-analyse-sensorielle-du-chausson-aux-pommes\/\" target=\"_blank\" rel=\"noreferrer noopener\">AQPr PF 33<\/a><\/p>\n\n\n\n<p>Effectuer un contr\u00f4le de l\u2019uniformit\u00e9 des masses&nbsp;<a href=\"https:\/\/portail.stpaul4.ac-reunion.fr\/wordpress\/process\/2020\/07\/31\/aqprpf-26bis-uniformite-de-masse-des-articles-non-conditionnes-vrac\/\" target=\"_blank\" rel=\"noreferrer noopener\">AQPr PF 26 bis<\/a><\/p>\n\n\n\n<ul><li><strong><u>Compte-rendu<\/u><\/strong><\/li><\/ul>\n\n\n\n<ol type=\"1\"><li>Remplir le dossier de fabrication.<\/li><\/ol>\n\n\n\n<p>Ins\u00e9rer les fiches de contr\u00f4le PF26 bis, PF33&nbsp;<\/p>\n\n\n\n<ul><li>Donner la d\u00e9finition d\u2019une p\u00e2te feuillet\u00e9e.<\/li><li>Expliquer le ph\u00e9nom\u00e8ne de caram\u00e9lisation, comparer-le \u00e0 la r\u00e9action de Maillard.<\/li><\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Documents associ\u00e9s (pdf) : AQPrFa58 BTS Objectifs&nbsp;: &#8211; R\u00e9aliser la cuisson d\u2019un fruit &#8211; R\u00e9aliser la cuisson d\u2019une p\u00e2te feuillet\u00e9e. &#8211; Caract\u00e9riser un produit alimentaire Vous devez fabriquer environ 2 kg de chaussons aux pommes Formulation&nbsp;: Produit Quantit\u00e9 P\u00e2te feuillet\u00e9e surgel\u00e9e 45% Pommes 36% Beurre 3% Eau 4% Rhum 4%&#8230; <a class=\"continue-reading-link\" href=\"https:\/\/portail.stpaul4.ac-reunion.fr\/wordpress\/process\/2021\/08\/24\/aqprfa58-bts-chaussons-aux-pommes\/\"> Continue reading <span class=\"meta-nav\">&rarr; <\/span><\/a><\/p>\n","protected":false},"author":473,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_links_to":"","_links_to_target":""},"categories":[26],"tags":[379,227,380,228],"_links":{"self":[{"href":"https:\/\/portail.stpaul4.ac-reunion.fr\/wordpress\/process\/wp-json\/wp\/v2\/posts\/1379"}],"collection":[{"href":"https:\/\/portail.stpaul4.ac-reunion.fr\/wordpress\/process\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/portail.stpaul4.ac-reunion.fr\/wordpress\/process\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/portail.stpaul4.ac-reunion.fr\/wordpress\/process\/wp-json\/wp\/v2\/users\/473"}],"replies":[{"embeddable":true,"href":"https:\/\/portail.stpaul4.ac-reunion.fr\/wordpress\/process\/wp-json\/wp\/v2\/comments?post=1379"}],"version-history":[{"count":4,"href":"https:\/\/portail.stpaul4.ac-reunion.fr\/wordpress\/process\/wp-json\/wp\/v2\/posts\/1379\/revisions"}],"predecessor-version":[{"id":1750,"href":"https:\/\/portail.stpaul4.ac-reunion.fr\/wordpress\/process\/wp-json\/wp\/v2\/posts\/1379\/revisions\/1750"}],"wp:attachment":[{"href":"https:\/\/portail.stpaul4.ac-reunion.fr\/wordpress\/process\/wp-json\/wp\/v2\/media?parent=1379"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/portail.stpaul4.ac-reunion.fr\/wordpress\/process\/wp-json\/wp\/v2\/categories?post=1379"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/portail.stpaul4.ac-reunion.fr\/wordpress\/process\/wp-json\/wp\/v2\/tags?post=1379"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}