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Inca Cea - Manual De Cocina Profesional

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Sections

TECNOLOGÍA CULINARIA
Tipos de establecimiento:
Beurre manié
Bouquet garni
Fondos
Liaison
Mirepoix
Roux:
Emulsión Inestable
Emulsión estable
SALSA DE TOMATES
PRINCIPALES RAZAS PRODUCTORAS DE CARNE
POBLACION GANADERA POR ESPECIES
CONSUMO ANUAL DE CARNES POR PERSONA
FAENAMIENTO DEL VACUNO
ETAPAS DE FAENAMIENTO DEL VACUNO
Paleta (cuarto delantero) Pierna (cuarto trasero)
IMPORTANTE:
NUNCA VOLVER A CONGELAR LA CARNE MOLIDA DESCONGELADA
CARACTERÍSTICAS BUEN ESTADO MAL ESTADO
Pescados de agua salada
PROCESOS DE CONSERVACION APLICADOS A PESCADOS
CLASIFICACION
ARROZ INTEGRAL
ARROZ PRECOCIDO (PARBOILED)
ARROZ SALVAJE
ARROCES EXÓTICOS
HIERBAS AROMÁTICAS
ESPECIAS
CONDIMENTOS
VINAGRES
GRASAS ANIMALES Y VEGETALES
Para las carnes
Para los pescados
Para las verduras y leguminosas
ENSALADAS SIMPLES Vegetales verdes
1. Ensalada de arroz
2. Ensaladas con leguminosas
3.- Ensaladas de carne y pollo
Ensaladas de mariscos y pescados
Características de las farsas magras:
Características de las farsas grasas:
Marinada cocida:
Marinada cruda:
Marinada instantánea:
Proceso de curado
Turbina de congelación
PRECAUCIONES QUE SE DEBEN TOMAR AL ELABORAR MASAS FERMENTADAS
Vitaminas (B-PP-E)
Propiedades físicas
Propiedades plásticas
Propiedades fermentativas
Ensayo de panificación
CREMA DE CHOCOLATE
DEFINICION
PROPIEDADES FÍSICAS
UTILIZACION
IMPORTANCIA DEL AGUA EN LA PANIFICACION
POLVO DE HORNEO
ALIMENTO
HUMEDAD
OXIGENO
TEMPERATURA
Productos obtenidos del Cacao
Tipos de cobertura
Método de utilización
Técnicas de uso

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Category:	Uncategorized.
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Upload Date:	02/17/2011
Copyright:	Attribution Non-commercial
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