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Cocina I Semestre

Cocina I Semestre

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Published by: api-3740512 on Oct 15, 2008
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03/18/2014

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FICHA TECNICA N \u00ba 1
Semestre
: 1 \u00ba Semestre
Nombre : Cortes de Lechuga en juliana

Papas en parmentir
Rendimiento Receta :________________ Modalidad : Individual
Costo Receta:

CANT. GRMS INGREDIENTES
1000 gramos Papas
1
Und Lechuga
PREPARACION
\ue000Limpiar y desinfectar vegetales.
\ue000Cortar vegetales.
FIUCHA TECNICA N \u00ba 2
Semestre
: 1 \u00ba Semestre
Nombre :Taller de corte brunoise,paisano
Chiffonade.
Rendimiento Receta :________________ Modalidad : Individual
Costo Receta:
CANT. GRMS INGREDIENTES

400 gramos Papas
300 gramos Porotos verdes
300 gramos Zanahorias

1/4 Unidad Repollo
10
Grs Sal
PREPARACION

\ue000Limpiar y desinfectar vegetales.
\ue000Cortar vegetales.
\ue000Cocer porotos verdes a partir de agua hirviendo.
\ue000Cocer zanahorias a partir de agua fr\u00eda.
\ue000Blanquear repollo a partir de agua hirviendo.

FICHA TECNICA N \u00ba 3
Semestre
: 1 \u00ba Semestre
Nombre :Evaluaci\u00f3n de cortes y cocci\u00f3n.
Rendimiento Receta :________________ Modalidad : Individual
Costo Receta: $
CANT. GRMS
INGREDIENTES
300 Gramos Papas
150 Gramos Porotos verdes
300 Gramos zanahorias
PREPARACION
Evaluar:

\ue000Limpieza de vegetales y del \u00e1rea de trabajo.
\ue000Corte de papas en parmentier, porotos verdes en juliana, zanahorias en brunoise.
\ue000Cocci\u00f3n de vegetales.

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