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: 17-02-2023
 Index
Introducción................................................................................................... 3
bird light background .................................................................................... 4
bird dark background ..................................................................................... 5
Carrot, pea and beet puree ............................................................................. 6
Spinach stuffed peppers................................................................................. 7
 Introducción

En esta práctica aprenderemos algunas formas en la que podemos preparamos los

huesos de los animales por ejemplo haremos unos fondos a base de los huesos de

pollo, y los métodos de cocción que se requiere para la elaboración esta.

De igual forma veremos alguna técnica con la que Podemos preparar pure de

vegetales como son la zanahoria, chícharo y betabel, las cuales son muy ricas y

fáciles de preparar.

Cabe mencionar que de igual manera veremos alguna de las temperaturas que

podemos emplear si queremos preparar unos deliciosos pimientos horneados.

 Chicken light background

Ingredients

1. Chicken crate.
2. Mirepoix.
3. Bouquet garni.
4. Water.

Procedure

1. The first thing to do is blanch the chicken bones to later add them to the pot
with the 3 liters of water, once the first boil we will notice that the water has a
foam, what we will do is remove all that excess foam that it has.

2. Then we will add the mirepoix and the bouquet garnit to give it a better
3. Taste and smell of the broth, we let it cook for a time of 1 to 2 hours.

4. After that time we turn off the heat and let cool to later remove the chicken
bones and serve the broth.

5. This can be left refrigerated for 2 to 3 days and frozen for 1 month.
 chicken dark background
Ingredients

1. Chicken bones.
2. Mirepoix.
3. Bouquet garni.
4. Garlic.
5. Tomato gourd.

Procedure

1. In a tray we will add the chicken bones and bake for a few minutes, when
approximately 25 minutes pass we will add
the mirepoix and the tomato guaje before
the chicken bones turn a golden color.

2. Once the bones are ready, we will put them

in a pot together with the bouquet garni
and the garlic, let it cook for 1 to 2 hours, if
necessary we will remove the foam that it
might have.

3. After that time we removed from the heat

and served only the dark background
 Carrot, pea and beet puree
Ingredients

1. 250 grams of carrot

2. 250 gr of peas
3. 250 gr of beets
4. 500ml Lyncott Cream
5. 90 grams of butter
6. ground black pepper
7. Salt

Procedure

1. The first thing to do is wash and

disinfect the vegetables to later cut
them into irregular cuts (mirepoix), once
we have the vegetables ready we
proceed to cook them (separately) with
salt, when we notice that the
vegetables are ready we remove them
from the heat , we can check if these
are ready with a fork, we proceed to
remove one of the vegetables and if it
can be easily crushed with the fork, this
means that they are ready.

2. Once we have the vegetables ready, we proceed to remove it from the heat
and pour it into a blender with a little of the water where they were cooked
(each vegetable is done separately), and we take it to blend, when it is
blended we will add the 90 gr of previously melted butter in the form of a
thread, this in order for the purees to turn a better color, to be smooth and
without lumps, if we do not know that the puree does not wait, we can add the
500 ml of Lyncott cream.
3. Finally season with salt and pepper to taste and serve.
 Spinach stuffed peppers
Ingredients

1. Red pepper.
2. Orange pepper.
3. Yellow pepper.
4. White onion.
5. Garlic.
6. Spinach.
7. Lyncott Cream.
8. Parmesan cheese.
9. Butter.
10. Salt.
11. Ground black pepper.

Procedure

1. The first thing we have to do is cut the peppers in half and remove the seeds
and veins.

2. Then, in a frying pan, fry the onion, garlic and spinach, previously finely cut
and fry it with a little butter, once we have everything mixed, add the Lyncott
cream, the grated cheese, season and let cook for approximately 5 minutes.

3. Then we season the ground meat to later take it to fry in a non-stick pan with
a little olive oil for about 15 minutes.

4. After that time we remove from the heat and proceed to fill the peppers with
the spinach, the meat and sprinkle the grated cheese and then take it to bake
for 1 hour.

5. Once the peppers are ready, remove them from the oven and plate.