UNIVERSIDAD TECNOLOGICA DE CANCÚN

Evidence portfolio
Culinary bases GA12

Student´s name: Leidy Gerónimo Hernández

Techer: Diego Armando Villasana Tosca

Firts quarter

Matricula: 22354317

Date: 17-03-2023
 Index
Introducción................................................................................................... 3
Lemon chicken ................................................................................................. 4
buffalo chicken wings .................................................................................... 5
Ranch dressing ............................................................................................... 6
Chicken breast with carrot puree and salad.................................................. 7
Vegetable lasagna ........................................................................................ 9
Conclusion ................................................................................................... 10
 Introducción

In this activity we will learn some cooking techniques and ways in which we can

prepare the chicken, in the same way we will see the correct cuts that we must make

to season a chicken without generating fractures and avoiding splinters, this practice

is very interesting to me since the results that we will see from the dishes will be a

new experience for me.

In the same way we will be able to see the way in which the Buffalo wings are

prepared and the technique for the preparation of the sauce.

 Lemon chicken
Ingredients

1. Chicken leg and thigh

2. Garlic
3. Lemon juice
4. Thyme
5. fresh oregano
6. Salt
7. Pepper
8. chives
9. chicken broth
10. white wine
11. lemon
12. orange
13. ginger
14. honeybee

preparation

1. For this recipe, first we make a vinaigrette, first we add in a bowl, juice of 4-5
lemons, thyme to taste, fresh oregano to taste, 100 ml of honey, 15 gr of finely
chopped ginger, 30 gr of finely chopped garlic and a pinch of salt and black
pepper, mix and add the chicken thigh and legs to later refrigerate for 30
minutes.
2. In a pot add 90g of butter and seal the chicken pieces, once the thigh and
legs are sealed, proceed to add 100 ml of white wine, let the wine evaporate
a bit and add the 100 ml of chicken broth.
3. Add orange and lemon in the shape of a crescent, cover the pot and let cook
for 25 minutes.
4. Finally, we remove the pieces from the heat, sprinkle chives and enjoy.
 buffalo chicken wings

Ingredients

1. 14 chicken wings
2. 400g of wheat flour
3. 175 gr of cornstarch
4. 2 pieces of carrot
5. Garlic powder
6. Onion powder
7. 1 liter of vegetable oil
8. Salt
9. Pepper
10. 2 pieces of celery
11. buffalo sauce

Ingredients sauce

1. 200 ml of Valentina sauce

2. 150 gr of butter
3. 30 gr of cornstarch
4. Garlic powder
5. Onion powder
6. Black pepper

Procedure
1. In a bowl add 400 gr of flour for 14 wings, 175 gr of cornstarch, garlic powder,
onion powder, salt and pepper, mix well and reserve
2. To prepare the buffalo sauce, we are going to add 30 gr of cornstarch in cold water,
in a pan we melt the butter and clarify it, add the cornstarch, 200 ml of valentina
sauce and season with the powdered spices and reserve.
3. In a pot add 1 lt of vegetable oil and heat until it reaches a temperature of 180°C,
pass the wings through the dry mixture that we made previously and add them to
the oil until they are fully cooked.
4. Finally, we bathe the wings with the buffalo sauce, carrot sticks, celery and ranch
dressing

Ranch dressing

Ingredients

1. Mayonnaise
2. Sour cream (Not acidic)
3. Fresh chives
4. Garlic powder
5. Dried dill
6. Dried parsley
7. tarragon
8. Salt
9. Black pepper

Procedure

1. In a bowl add 300 gr of mayonnaise, 50 gr of sour cream, garlic powder, dried dill,
dried parsley, tarragon, salt and pepper to taste, mix very well, and garnish with finely
chopped chives, to later take to refrigerate.
 Chicken breast with carrot puree and salad

Ingredients

1. chicken breast
2. Carrot
3. Apple
4. Olive oil
5. Butter
6. Fennel
7. Dill
8. Apple cider vinegar
9. Salt
10. Black pepper
11. Rosemary

Procedure

1. Season the chicken breasts with a drizzle of olive oil, salt, pepper and add a
sprig of rosemary to flavor the breast and then place it in a vacuum bag for
55 minutes at a temperature of 60°C, passing that time we withdraw and
reserve to take to seal.

2. Then we make the salad, to prepare it we cut the carrot and fennel into slices
on a mandolin, finely chop the dill and add everything in a bowl; With the oil
and apple cider vinegar we will make the vinaigrette to add it to the salad, the
preparation of this is very simple, we only add 30 ml of vinegar and 90 ml of
olive oil, season with salt and pepper, mix very well and add the vinaigrette to
the salad.
3. To prepare the carrot puree, peel and cut mirepoix, to later cook with a little
salt, (to know if the vegetables are ready,
remove a piece of this and with a fork crush
if the carrot can be undone with ease
means that they are ready), once the
vegetables are ready, remove from the
heat and blend with a little of the water
where it was cooked, 90 gr of previously
melted butter, add the butter little by little in the form of a thread , the butter
will help the puree not to be lumpy and that it will take on a softer and more
pleasant color and consistency.

4. Finally we season with salt and pepper.

5. We seal the breasts with olive oil, the breasts must reach a degree of tempera
of 73° and we serve.
 Vegetable lasagna
Ingredients

1. 1 eggplant
2. 1 chambray squash
3. 1 onion
4. 1 red pepper
5. 15 pieces of mushrooms
6. 3 tomatoes
7. Parmesan cheese
8. Salt
9. Pepper
10. ½ cup olive oil

Procedure

1. Preheat the oven to a temperature of 150°C, and cut the vegetables into slices.
2. In a glass refractory we varnish it with olive oil and place the vegetables in layers
in the order you want.
3. In each vegetable layer we add olive oil, salt and pepper.
4. Add the Parmesan cheese, cover with aluminum foil and bake at 150° for an hour,
after that time we remove the lid and leave for 10 minutes at a temperature of 180°C.
5. Finally we remove from the oven, let cool and serve.
 Conclusion

Today I learned a lot about chicken cooking techniques, I learned how to cut the

chicken pieces to avoid generating splinters, gastronomy has a wide range of

cooking and preparation methods in this activity. we were able to notice some of

these methods.

I learned many new things, such as the way we can prepare the sauce for the Buffalo

wings since it tends to cut or the way we can check if the chicken breast is ready

when we take it to vacuum cook for later. take them to separate, the temperature to

know if the breast is ready is to put the thermometer in the meat and if it reaches a

temperature of 73°C it means that it is ready, I hope to continue learning more from

master Villasana.