“Evidence portafolio”

Perla Jazmin González Salazar

22354221

GA23

Teacher: Yanayna Vargas Celis

(Advance technician)

Cancún; Quintana Roo June 2023

Report#1 Bread beans soup

To make the bean soup, the first thing that was done was to cut each of the
ingredients:

•Dried beans

• Onion (brunoise cuts)

•Salt

•Pepper

•Garlic

•Tomato

•Chicken broth

•Cilantro

For the realization, precise cuts were made for the vegetables, a mirepoix was
made with leeks, carrots, onion, for the chicken bottom, this is necessary since it
contains with it the flavor for the realization of the soup, the procedure that was
carried out The first thing was to leave the beans boiling since it would take time to
reach their exact point, water was added, a little pepper was added right there,
they were soaked, it reached the point where the beans began to open, this
indicated that is well at its point, I add more salt and pepper.

Next, the onion began to be fried in olive oil, the garlic and tomato were added,
because each one takes its own time to fry, when these were correctly fried, a little
coriander began to be added, this was to taste. I waited a while for all the fried
ingredients to be reincorporated and I added the chicken stock, with broad beans,
this was left to cook over medium heat for at least 30-40 minutes,

Techniques and methods used in the recipe.

The techniques that were made for this recipe were cuts such as; brunoise,
concasse, and fire brunoise, cooking methods such as frying and sautéing were
used.

             

DATE: 05/06/2019 No. Pax:

  RECIPE: Broad beans soup

LEVEL: T.S.U.

Chef: Barceló Subject: Methods and culinary techniques

             

             

QUANTIY
INGREDIENT Unit HANDLING
GROSS NET

Haba seca   0.500 Kg.  

White onion   0.050 Kg. Brunoise

Garlic   0.005 Kg. Fine brunoice

Tomato   0.200 Kg. Consasse

Cilantro   1 Manojo  

Chicken stock   2 L.  

Salt/ blackpepper   0.002 Kg.  

         

         

         

             

PROCEDURE

Dejar hirviendo las habas con agua, previamente remojadas. Cuando

empiece a abrir las semillas, se les añade sal a gusto.
Por otro lado sofreír la cebolla, el ajo y el jitomate. Poseriormente agregar el
cilantro e incorporarar el caldo de habas y dejar cocinar a fuego medio por
30 min. más. Servir

             
             

Report# 2 Lentil potage

In the making of the lentil stew, ingredients such as

• Carrots

• Chayote

•Potatoes

• Blunt tomato

• Soaked lentils

•Bacon
• Meat (pork)

•Cabbage

•Salt

•Onion

• Chile güero

•Plantain)

The first thing that was done was to cut the vegetables, since it is the main thing to
make the dish, then we began to make our mise en place with the other
ingredients, then we began to put a little olive oil in a pan, in this will incorporate
the onion with at least a pinch of salt, add vegetables such as tomato, potatoes,
chili, with the soaked lentils, add water but in a pot and cook; then the bacon began
to be added, it began to brown and when it was ready it was added to the lentils, it
began to be mixed, with the chopped banana it was added to the bottom of lentils,
it was left to cook, it was covered and it was added the meat, cooked hard for at
least 30 minutes, the lentil soup was finished and presented.

Techniques and methods used in the recipe

Techniques such as grinding, pureeing, cooking over low heat, frying and sautéing
were used, in the cuts only cut into cubes were used.

             

DATE: 05/06/2019 No. Pax:

  RECIPE: Lentil potage

LEVEL: T.S.U.

Chef: Barceló Subject: Methods and culinary techniques

             

             

QUANTIY
INGREDIENT Unit HANDLING
GROSS NET

  0.120 Kg. diced

Bacon

  0.600 Kg. 4 cm. Cubes

Pork stew meat

  0.300 Kg. cubes

Carrots

  0.300 Kg. cubes

Zucchini

  0.400 Kg. cubes

Chayotes

  0.450 Kg. cubes  

Potato

  0.300 Kg. shredded  

Cabbage

  0.240 Kg. diced  

White onion

  0.180 Kg. puree  

Roma tomato

  0.450 Kg.    
Brown lentils

  3.000 L.    
Vegetable stock

  1.000 pcs.  
Xcatic chili/güero chili

  1 pcs. peeled and diced

Plantain (Plátano macho)

  0.002 Kg.  
salt
        
 

             

PROCEDURE

Place the bacon in a large pot; cook until crisp and fat has melted Remove the
bacon and take out all but 2 tablespoons of fat.
Add the pork to the pot, brown on all sides and remove. Add the carrots,
zucchini, chayotes, potatoes, cabbage, onion and tomato. Sweat the
vegetables, stirring frequently, for 5 minutes.
Add the lentils, return the pork cubes to the pot and cover with broth. Simmer,
covered, until the meat and lentils are tender, adding more broth as needed. It
should have a thick consistency at the end.
Return the bacon to the pot, along with the chili and plantain. Cook an
additional 5 to10 minutes and taste for salt.

             

Report# 3 Vichyssoise

First, the mise end place was made with ingredients such as:

• Pore

•Potatoes

•Onion

•Unsalted butter

• Whipping cream

•Olive oil

• Parley

•Salt

•Pepper

• chives
•White background

Each of the ingredients was weighed as indicated in the recipe,

All the leek that was used began to be cleaned, only the white part was used, we
passed these through a little water to clean them again and have a clean
preparation, olive oil and butter were poured into a pan or casserole, we waited for
let it heat up and immediately add the leeks, at a low temperature, add the
potatoes and stir, add the poultry or chicken stock and cook with the ingredients,
then blend with the blender but it must be strain, and cool for about a minute, pour
the cream to beat when it is cold and mix, add pepper and salt to taste, the
preparation was presented with the other varieties of dishes made in practice and
then assemble final.

             

DATE: 05/06/2019 No. Pax:

  RECIPE: Vichyssoise

LEVEL: T.S.U.

Chef: Barceló Subject: Methods and culinary techniques

             

             

INGREDIENT QUANTIY Unit HANDLING

 GROSS NET

Pore pza.  
  1.000

Potatoe pza.  
  2.000

White onion pza.  

  1.000

Chives cda  
  1.000

Unsalted butter kg.  

  0.040

Heavy sour cream L.  

  0.180

Olive oil L.  
  0.050

Parsley kg.  
  0.002

White stock L.  
  1.500

Salt kg.  
  0.002

BlackPepper kg.  
  0.002

         

             

PROCEDURE

In a pot, sweat the potato continue with the pore and the onion, pour
the broth and let cook over low heat, liquefy and strain.
Serve cold with the heavy sour cream, finish with chives and parsley.
Report# 4 corn chowder

The ingredients used were:

•Unsalted butter

•Onion

•Red pepper

•Potatoes

•Chicken broth

• Whipping cream

• Sweet corn

•Garlic

•Bacon

• chives

To make this dish, each one of the vegetables was cut as indicated in the recipe,
for the tomatoes, potatoes and onion they were cut into cubes, the corn was
continuously cooked, the corn was cooked for at least 30-40 minutes Since the
corn we had was on the cob, when the corn was cooking, the potato was cooked,
to go at the same time, wait until the corn and the potato are ready right away, you
can go and blend the cooked potato and add the chicken stock to make a paste,
somewhat thick and liquid, however it is left and the vegetables are fried, the first
thing to do is put butter and olive oil in the pan, then add the bacon, chives , the
corn and finally the red pepper, the red pepper was put last because it takes
different time to fry, when it is ready it begins to skip for about 10 minutes, then the
cream is added in the form of a thread to beat a little and in a bowls there was also
whipping cream to incorporate the corn bottom with the potato then it was mixed
and could be in the form of a thread finally pepper and salt are added to taste and
put with the other preparations to serve.

             

DATE: 05/06/2019 No. Pax:

RECIPE
  Corn Chowder
:

LEVEL: T.S.U.

Chef: Barceló Subject: Methods and culinary techniques

             

             

QUANTIY
INGREDIENT Unit HANDLING
GROSS NET

Unsalted butter   0.050 Kg.  

White onion   0.250 Kg. paysanna

Red bellpepper   0.180 Kg. paysanna

Potato   0.240 Kg. Boiled - cubes

Chicken stock   1.000 L.  

Sweetcorn   0.300 Kg.  

Heavy whipping cream (para

  0.200 Kg.  
batir)

Bacon   0.150 Kg. Cubes

Chives   0.002 Kg. To garnish

         

         

         

         

         

             

PROCEDURE

Blend the cooked potato with the stock.

In a pot sweat the bacon with butter, integrate the onion, pepper, corn grains
and the potato paste. Let boil season with salt and pepper
finish with the cream and serve

Report #5 S.t Germain

These were the ingredients:

 unsalted butter
 White onion
 red bell pepper
 potatoes
 chicken stock
 sweetcorn
 Heavy whipping cream (for whipping)
 Bacon
 Chives

To make the beans soup, the first thing we did is make the mise end place of the
ingredients that we would use for the recipe after having the ingredients that were
potatoes, peas, leeks, garlic, onion, bacon, among others. The first step is to begin
to suffer the bacon so that it begins to release its fat followed by that we will add
the potato so that the onion, leek and garlic begin to fry, let all the ingredients
sweat and followed by that we add the amount of background chicken that
requests the recipe. We leave a moment for the vegetables to finish cooking and
after that we blend everything. Meanwhile we are going to make the croutons that
are made by cutting a baguette into small cubes, season them with a little salt,
pepper, olive oil and a little paprika to give it flavor and put in the oven until they
are crispy. Finishing blending we return to the pot with a little butter until it takes a
creamy consistency and we proceed to plate with some croutons and a little
coriander and peas to decorate.
             
 DATE: 05/06/2019 No. Pax:

RECIPE
  St. Germain cream
:

LEVEL: T.S.U.

Chef: Barceló Subject: Methods and culinary techniques

             

             

QUANTIY
INGREDIENT Unit HANDLING
GROSS NET

Unsalted butter   0.050 Kg.  

White onion   0.120 Kg. Cubes

Leek   0.300 Kg.  

Celery   0.120 Kg. Cubes

Bacon     0.050 Kg.  

Peas (dried)   0.150 Kg. Hydrus

Potato   0.100 Kg. Cubes

Chicken stock   1.500 L.  

Croutons   0.020 Kg.  

Heavy whipping cream (para

  0.150 L.  
batir)
Garlic   0.020 Kg. Chopped

         

             

PROCEDURE

Sweat the bacon with the butter, add the potato, onion, leek, celery and garlic.
Add the stock and the peas, let boil until they are soft.
Blend and finish with the cream. Decorate with crotons.

Report# 6 Shrimp bisque

The first thing that was done for all the recipes was the weighing and mise en place
of each ingredient, in the case of the shrimp bisque its ingredients were:

• Fresh shrimp

• Unsalted butter

• Garlic

• Brandy

• Mirepoix

• Tomato paste
• Wheat flour

• Wine wine

•Salt

•Pepper

• Heavy cream

• Smoke

Once this was done, he began to make the shrimp stock, what was done was to
separate the shrimp pulp from its shell and head to proceed to sweat together with
the mirepoix (onion, carrot, leek and celery), once this was sweated, it was Add the
white wine until it reduces, add water and let it boil until you have a stock.

Once the fumet is made, the shell and heads are separated since that is what will
be dealt with later, it is added to a mirepoix pan together with the heads and shells
of the shrimp and then flamed with the Brandy, once flamed the flame is
extinguished. stove and takes to liquefy everything that was in the pan.

Once everything is well blended, it is passed through a strainer to separate the

residues of the peel from the liquid that released everything that we blended.
Before putting the bisque to boil, make a roux (butter and flour) to thicken the
bisque a bit. and that it is not so watery, if at the moment of boiling together with
the roux it is still watery, you can add sour cream to thicken it a little more. Once
everything is done, it is plated and decorated to the taste of the person who
prepared it.

             

DATE: 05/06/2019 No. Pax:

  RECIPE: Shrimp bisque

LEVEL: T.S.U.
Chef: Barceló Subject: Methods and culinary techniques

             

             

QUANTIY
INGREDIENT Unit HANDLING
GROSS NET

Fresh shrimp Kg.  

  0.500

Unsalted butter Kg.  

  0.100

Garlic Kg.  
  0.015

Brandy L.  
  0.050

Mirepoix Kg.  
  0.070

Tomato paste Kg.  

  0.050

Wheat flour Kg.  

  0.040

White wine L.  
  0.060

Salt/pepper Kg.  
  0.002

Heavy cream L.  
  0.150

Fumet/shrimp stock L.  
  0.700

         

             
 PROCEDURE

In a pot, brown the shells and heads of shrimps, integrate the mirepoix,
and garlic, flame with brandy, add wine and reduce, integrate tomato paste
add 300 ml of water to the shrimp and boil, blend and strain.
Prepare a roux and bind the previous refine with the cream and serve.

Report #7 Minestrone

The ingredients for the minestrone were as follows:

• Chicken stock

• Chicken breast

• Olive oil

• White onion

• Celery

• Carrot

• Zuccini

• Fresh garlic

• Roma tomato

• Bean (bean)

• Fettuccine

•Oregano

• fresh basil

• Fresh thyme
Once the mise en place was done having the vegetables cut into flower boxes, the
tomatoes were made into concasse, the chicken in cubes. Once everything was
cut, the vegetables began to sweat in a pan, to proceed to make the pasta, this
was made with flour, egg yolk, salt, water passing through the laminator and then
chill it and let it dry for a few minutes.

Once the vegetables have sweated, add the diced chicken, the tomato along with
the stock, season to the taste of the person who is preparing it and finally add the
pasta, zucchini and green beans to bring to a boil and decorate

             

DATE: 05/06/2019 No. Pax:

  RECIPE: Minestrone

LEVEL: T.S.U.

Chef: Barceló Subject: Methods and culinary techniques

             

             

QUANTIY
INGREDIENT Unit HANDLING
GROSS NET

Chicken stock   2.000 L.  

Chicken breast   0.250 Kg. Cubes

Olive oil   0.030 L.  

White onion   0.150 Kg. jardiniere

Celery   0.100 Kg. jardiniere

Carrot   0.150 Kg. jardiniere

Zuccinni   0.150 Kg. jardiniere

Fresh garlic   1.000 pcs. brunoise

Roma tomato   0.200 Kg. jardiniere

Bean (ejote)   0.100 Kg. jardiniere

Fetuccini   0.050 Kg. Cooked

Oregano   0.002 Kg. Thinly chopped

Fresh basil   0.002 Kg. Thinly chopped

Fresh thyme   0.002 Kg. Thinly chopped

             

PROCEDURE

Fry the onion, garlic, carrot, green bean, celery.

Integrate the meat, wait until it is lightly cooked and add
Tomato and the herbs.
Fill with chicken stock and cook for 15 min.
Integrate the pasta and the zuccinni before finishing.
Report #8 Onion soup

The ingredients used for the onion soup were:

• White onion

• Unsalted butter

• Olive oil

• Wheat flour

• Brandy

• Thyme fresh

• White wine

• Crotons

• Gruyer cheese

• Brown stock/poultry stock

As we already know at the beginning, the weighing and mise en place of each
ingredient is carried out. Taking into account that for this practice the funds have
already been made.

The first thing that was done was to cut the onions in chisels or feathers, and then
take the onion to a pan with butter and olive oil, letting it caramelize. Once the
onion is caramelized, add the white wine, letting it reduce and then flame with the
brandy. Once flamed, add a little flour in the form of rain to add the chicken or beef
stock and season with thyme.

While the onion is caramelizing, make the croutons, cutting the baguette is quine
and then put it on a tray, season it with olive oil, pepper and garlic powder and put
them in the oven until they are toasted.
Once both things are ready, the soup is served on a plate on top, put croutons on it
and add grated Gouda cheese, to finally put it in the oven so that the cheese is
gratin

             

DATE: 05/06/2019 No. Pax:

  RECIPE: Onion soup

LEVEL: T.S.U.

Chef: Barceló Subject: Methods and culinary techniques

             

             

QUANTIY
INGREDIENT Unit HANDLING
GROSS NET

White onion kg Cicele

  1.000

Unsalted butter kg  
  0.070

Olive oil L.  
  0.015

Wheat flour kg  
  0.005

Brandy L.  
  0.050

Thyme fresh kg Thinly chopped

  0.002

White wine L.  
  0.050
Crotons pza. Slices
  2.000

Gruyer cheese kg Grated

  0.060
Brown stock/poultry
L.  
stock   1.000

         

         

             

PROCEDURE

In a pot add oil and butter, let melt and integrate onion.
Add wine and brandy, flambé.
Integrate the flour in the form of rain.
Fill with beef and thyme stock. Allow to cook for 15 min.
Serve with croutons and gratin cheese.

Report#9 Caldo Tlalpeño

The ingredients to prepare this dish were:

 Chicken breast
 Chicken backbone
 Carrot
 Potato
 Bean (ejote)
 White onion
 Fresh garlic
 Roma tomato
 Chipotle chili
 Chickpea
 Herbs
 Epazote
 Peppermint
 Queso fresco
 White onion
 Limón
 Coriander

To make the tlalpeño broth, the first thing we did was make the mise en place of
the ingredients that we would use. In this case, the diced potato, the sliced
carrot, the chipotle peppers were hydrated in hot water with orange or vinegar,
the green beans and previously boiled chickpeas are already specified in the
recipe. The first thing we did is poach the tomatoes to be able to remove their
skin and not get in the way at the time of preparation, followed by that we fry
what is onion, tomato and garlic with a little olive oil. When they are already
fried, we send them to the blender with a little chicken stock to perfectly blend
the ingredients. While we blended, we put the vegetables in a pot or a bit of
chicken bottom so that they begin cooking, after the vegetables are almost
ready we add what we blended but before we must strain it to avoid lumps,
after that, we wait for it to boil and serve in a deep dish. We add chicken, fresh
cheese, avocado and a little cilantro and lemon to decorate.

             

 
DATE: 05/06/2019 No. Pax:

RECIPE
: Caldo tlalpeño
 LEVEL: T.S.U.

Chef: Barceló Subject: Methods and culinary techniques

             

             

QUANTIY
INGREDIENT Unit HANDLING
GROSS NET

Chicken breast   0.250 Kg. Boiled - shredded

Chicken backbone   0.400 Kg.  

Carrot   0.250 Kg. Peeled - slices

Potato   0.200 Kg. Cubes

Bean (ejote)   0.150 Kg.  

White onion   0.120 Kg.  

Fresh garlic   4.000 Kg.  

Roma tomato   0.250 Kg.  

Chipotle chili   2.000 pcs.  

Chickpea   0.240 Kg. cooked

Herbs   0.100 Kg.  

Epazote   0.002 Kg.  

Peppermint   0.002 Kg.  

Queso fresco   0.050 Kg. Sides

White onion   0.050 Kg. Sides

Limón   0.150 Kg. Sides

Coriander   0.002 Kg. Sides

         

             

PROCEDURE

Bring the bones, onion, garlic, and herbs to a boil.

Frothing, and lower fire.
Integrate potatoes, tomatoes, carrots, epazote and herbs.
Add beans, chickpeas and chipotle chili to taste.
Serve hot with the chicken breast.

GLOSARY

Baked (horneado): To cook inside an oven.

Boiled (hervido): Cooked in water that is boiling

Blend (licuar: converting a food into a liquid by melting with heat or by grinding

Cubes (cubos): means cutting vegetables into small cubes of precise and uniform
measurements

Chopped (cortado): Chopping creates chunks that are similar in size, but not
necessarily exact in shape.

Deglaze (desglazar): To add liquid to the cooking juices and small pieces of food in
a pan in which something has been cooked, in order to make a sauce

Mirepoix: A mix of vegetables, typically onions, carrots, and celery, that are cut into
small pieces and gently fried as a base for soups, sauces, etc.
Paysanne; The paisana cut is a cut into regular and thick dice between one and
one and a half centimeters thick, which is applied to vegetables that are going to
be boiled, such as potatoes or carrots, to later be consumed as a garnish or to be
pureed.

Peduncle (pedunculo): A peduncle is a stalk supporting an inflorescence or a

solitary flower

Sweat (sudar): Cook food over low heat, covered, with very little fat and liquid, or
only in its own water.

To garnish (adornar): To add decoration or embellishment for something, especially

food.
Thermal Shock (Choque térmico): It is based on the sterilization of the coffee
mass, which allows it to be homogenized for the subsequent inoculation of specific
microorganisms in the fermentation phase. In this way, high quality and replicability
of the process are guaranteed

Referencias
(s.f.). Obtenido de https://www.elsevier.es/es-revista-farmacia-profesional-3-articulo-tecnicas-coccion-sabor-color-

textura-X0213932414396318#:~:text=El%20horneado%20se%20basa%20en,una%20temperatura%20elevada

%20(200%C2%BAC).

(s.f.). Obtenido de https://www.elsevier.es/es-revista-farmacia-profesional-3-articulo-tecnicas-coccion-sabor-color-

textura-X0213932414396318#:~:text=El%20horneado%20se%20basa%20en,una%20temperatura%20elevada

%20(200%C2%BAC).
(s.f.). Obtenido de https://www.demoslavueltaaldia.com/truco/exprimir-licuar-y-batir-tecnicas-de-cocina-

detox#:~:text=Licuar%20no%20es%20m%C3%A1s%20que,sobre%20todo%2C%20mucho%20m%C3%A1s%20r

%C3%A1pido.

(s.f.). Obtenido de https://www.repagas.com/tipos-de-corte/#:~:text=Es%20un%20tipo%20de%20corte%20que

%20consiste%20en%20cubos%20de,corte%20en%20verduras%20y%20carnes.

(s.f.). Obtenido de https://www.consumer.es/alimentacion/el-desglasado-una-tecnica-para-salsas.html#:~:text=El%20t

%C3%A9rmino%20culinario%20desglasar%20significa,cuando%20se%20ha%20cocinado%20algo.

(s.f.). Obtenido de https://www.consumer.es/alimentacion/el-desglasado-una-tecnica-para-salsas.html#:~:text=El%20t

%C3%A9rmino%20culinario%20desglasar%20significa,cuando%20se%20ha%20cocinado%20algo.

(s.f.). Obtenido de https://elgourmet.com/glosario/mirepoix/#:~:text=El%20Mirepoix%20es%20un%20t%C3%A9rmino,

%2C%20caldos%2C%20asados%20y%20sopas.

(s.f.). Obtenido de https://www.butterandqueen.com/corte-en-paysanne/

(s.f.). Obtenido de https://gastronomiaycia.republica.com/2014/05/17/que-significa-equeuter-en-cocina/

(s.f.). Obtenido de https://masticandoydegustando.wordpress.com/2020/09/09/tecnica-de-coccion-sudado/

(s.f.). Obtenido de https://diccionariodegastronomia.com/word/adornar/#:~:text=T%C3%A9cnica%20de%20preparaci

%C3%B3n%20mediante%20la,atractivo%20y%20vistoso%20al%20comensal.

(s.f.). Obtenido de https://perfectdailygrind.com/es/2022/09/14/como-funciona-procesamiento-choque-termico/

#:~:text=El%20choque%20t%C3%A9rmico%20consiste%20en,significativamente%20su%20perfil%20sensorial

%20e