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Hamburger classicus cum lactuca crocante, lycopersico et cepa

Hamburger classicus cum lactuca crocante, lycopersico et cepa
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Notitia nutritionis

Per portionem 220g

% Valor diurnus ex diaeta 2000 kcal fundatus

Caloriae 550 kcal
28% DV
Adeps totalis 28.0g
43% DV
Adeps monoinsaturatus12.0g
Adeps polyinsaturatus4.0g
Adeps saturatus10.0g
Adeps trans0.5g
Carbohydrata totalia 40.0g
13% DV
Fibra2.0g
Amylum34.0g
Sacchara6.0g
Proteinum 30.0g
60% DV
Proteinum animale26.0g
Proteinum vegetabile4.0g

De

Hamburger e carne bubula in pane, cum condimentis simplicibus: lactuca, lycopersico et cepa.

Ingredientia

Vitamina et Mineralia

Vitamina

NutrimentumQuantitasVD%Semivita
Biotinum (B7)6.0mcg20%
Cholinum85.0mg15%
Folatum (B9)35.0mcg9%
Niacinum (B3)7.0mg44%
Acidum pantothenicum (B5)1.4mg28%
Riboflavinum (B2)0.3mg27%
Thiaminum (B1)0.3mg21%
Vitaminum A80.0mcg9%
Vitaminum B122.2mcg92%
Vitaminum B60.4mg24%
Vitaminum C4.0mg4%
Vitaminum D0.6mcg3%
Vitaminum E1.2mg8%
Vitaminum K12.0mcg10%

Mineralia

NutrimentumQuantitasVD%Semivita
Calcium90.0mg9%
Chromium6.0mcg17%
Cuprum0.1mcg0%
Iodum18.0mcg12%
Ferrum3.8mg21%
Magnesium35.0mg8%
Manganum0.3mg11%
Molybdaenum12.0mcg27%
Phosphorus260.0mg37%
Kalium420.0mg9%
Selenium28.0mcg51%
Natrium780.0mg34%
Zincum5.2mg47%

Hamburger Classicus cum Lactuca Crocante, Tomate et Cepa

Praefatio


Hamburger bene succedit solum cum singula pars sit exacta: caro bubula calore condita, panis molliter calefactus, et holera recentia ac munda servata. Haec versio sinceritatem formae conservat dum aequilibrium eius excolit, ut caro principalis maneat et ornamenta levitatem potius quam gravitatem afferant. Est cibus simplex, sed qui diligentiam in omni gradu remuneratur.

Elementa praecipua recipe


  • Categoria ferculi: Sandwich

  • Culina sive origo: Americana

  • Genus cursus: Ferculum principale

  • Proventus: 1 hamburger

  • Portio: 1 sandwich

  • Tempus praeparationis: 10 minuta

  • Tempus coctionis: 8 minuta

  • Tempus totale: 18 minuta

  • Difficultas: Facilis


    • Instrumenta


  • Sartago ferrea fusilis vel sartago gravis

  • Spathula

  • Cultellus parvus

  • Tabula ad secandum

  • Patina ad componendum


    • Ingredientia



    Partes principales


  • Assatura bubula, 120 g

  • Panis hamburger, 70 g

  • Lactuca, 10 g

  • Tomate, 15 g, in orbiculos sectum

  • Cepa, 5 g, tenuiter secta


    • Modus


  • 1. Praepara holera. Lactucam in folium mundum vel in partes ordinatas separa. Tomatem in orbiculos aequales seca et cepam in laminas quam tenuissimas. Ea sicca et crocantia serva.


  • 2. Panem calefac. Panem hamburger divide et partes incisuras in sartagine sicca super ignem medium pone per 1 ad 2 minuta, donec leviter tostus sit et ad tactum calidus. Mica mollis manere debet, dum superficies incisa levem colorem aureum accipit.


  • 3. Assaturam bubulam coque. Sartaginem super ignem medium-altum pone. Assaturam bubulam in sartaginem pone et coque per 3 ad 4 minuta in primo latere, deinde verte et coque per 2 ad 3 minuta in altero latere. Exterior pars bene brunnea esse debet, medium perfecte coctum, et assatura adhuc succosa cum leviter premitur.


  • 4. Hamburger compone. Inferiorem partem panis in patina pone. Adde lactucam, deinde tomatem, deinde cepam. Superpone assaturam bubulam calidam, ut calor holera subiecta leviter emolliat. Parte superiore panis perfice.


    • In patina ponere et servire


    Statim in patina simplici servi, pane ordinate composito et impletione contenta potius quam compressa. Hamburger perfectus debet esse bene libratus, calidus, et specie mundus, holeribus ad marginem visibilibus.

    Notae professionales


  • Holera sicca serva; umor nimius panem debilitabit.

  • Panem leviter tantum tosta, ut impletionem sustineat sine fragilitate.

  • Assatura calide et celeriter coquenda est, ut succositas servetur et superficies recte brunneatur.
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