Universidad Tecnológica de Cancún

ORGANISMO PÚBLICO DESCENTRALIZADO DEL GOBIERNO DEL ESTADO DE QUINTANA ROO

“THIRD PARTIAL PORTFOLIO

DELIVERY”

GASTRONOMY
Angel Yair Juarez Alvarez
GA28

CHEF. Velez Villar Carlos

Manuel

Cancun Quintana Roo

27/Jul/23


Index


Catalogo ........................................................................................................................................................... 4
CUISINE REPORT ............................................................................................................................................ 10
1.1 Investigations ......................................................................................................................................... 10
1.2 Recipes ................................................................................................................................................... 21
II. BIBLIOGRAPHY ....................................................................................................................................... 28
III. SECOND UNITY ....................................................................................................................................... 44

THIRD UNITY ……………………………………………………………………………………………………………………………………………38

2
 INTRODUCTION



Here will be all the tasks and practices that I did this second semester of unit one, following the recipes
and instruction, In this class we learn to use all possible techniques in the kitchen, with the recipes
provided in this document, we will know how to make fresh and dry pasta, rice garnishes, salads and
dressings.

Culinary techniques are the different types of processes that we apply to food in order to make it more
digestible, tasty, and extend its shelf life. Culinary techniques include food cleaning processes, cold
preparations.

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Catalogo

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9
CUISINE REPORT

1.1 Investigations


RESEARCH OF COOKING METHODS IN GRAINS, PASTAS AND TUBERS.

CEREALS:

Put the water in a saucepan, cover and bring to a boil. Add the rice and 2 pinches of sea salt,
cover and, when it boils, leave over medium heat for 5 minutes. Reduce the heat to a minimum and
cook for the time indicated in the table for each type of rice or until all the water has evaporated.

PASTA:

To prepare almost any pasta dish, the first thing we will have to do is boil it to soften it. Pasta
needs a lot of water for it, dry pasta cannot be heated and softened in the microwave or in the oven,
it needs an aqueous medium, and for it to be al dente it is necessary that the entire cooking time be
in boiling water, maintaining a constant temperature that allows all the pieces of pasta to cook
evenly. Before you start, check the package of pasta to see how many minutes you need. If it
specifies that the pasta is ready in 10 minutes, it means that when the water starts to boil you have
to add the pasta and count 10 minutes before taking it out.

TUBERS:

The tubers should be cooked in a minimum amount of water, in a controlled time and
avoiding soaking, to avoid significant loss of nutrients. When stewing, the losses are less than when
boiling the tubers in abundant water and for a long period of time, however pressure cooking the
tubers and if done properly, the nutritional value is better preserved than with boiling or stewing.

10
 WHAT IS AN EMULSION?

In the food industry, emulsions are highly used chemical substances for the preparation of
various products. Emulsions for the food industry are made up of two immiscible liquids in which
the dispersed phase is found as small drops distributed in the continuous or dispersing phase; these
two liquids are oil and water.

Dressings, mayonnaise, creams and margarine are some of the foods made with emulsions,
depending on the product the amount of oil or water it contains varies.

The use of water, as a biological solvent, further avoids the use of solvents for a fine and uniform
application of the oil. For use in the food industry, they are being made with safe ingredients for
human consumption in the unmolding and lubrication of tortillas and bread.

Silicone oil emulsions.

They are fluids with high lubrication properties, resistance to alkalis at high temperatures
and much higher performance than mineral oils. They are used in the formulation of an endless
number of products as auxiliaries in manufacturing processes such as mold release agents, pastes,
defoamers and lubricating greases, waterproofing agents and softeners.

The low intermolecular attraction compared to organic products allows easy spreading on all kinds
of surfaces, which is why they are predestined for the production of defoamers, additives for special
paints and surface protection products. We handle fluids in different functional types and in all
viscosities.

Industrial grade emulsions.

The emulsions have industrial applications such as rubber and plastic mold release agents,
lubricants for synthetic materials, polishes for automotive aesthetics, anti-adherents in various resin
industries, etc.


Emulsions for the textile area.

Emulsions for the textile industry are used as softeners, thanks to their greater penetration
into textile fibers. Some of these micro emulsions (TCP-44) are insensitive to shear stresses, which
frequently cause coagulation.

11
 RESEARCH YIELDS AND WASTE

You should bear in mind that waste management in your restaurant is a very important
matter. Bad purchasing and consumption habits, as well as inadequate management and handling
of food in general, and in restaurants in particular, cause an enormous loss of resources and food.
Therefore, that importance is based on both economic and ethical reasons. The hospitality industry
is increasingly turning to environmental and sustainability causes. Is your restaurant going to be the
exception?

The latest report from the FAO (Food and Agriculture Organization of the United Nations) estimates
that approximately one third of all food produced for human consumption in the world is wasted
or discarded, which amounts to a total of 1,300 million tons per year. This amount would allow
feeding 2,000 million people. That is, to the estimated increase in the world population between
now and the year 2050.

Given these numbers, restaurants need to do a lot of fine-tuning when it comes to reducing food
waste. It is undoubtedly one of the biggest challenges for the hospitality industry worldwide. By
throwing away food we waste valuable resources, because it is expensive to buy and dispose of. It
takes a lot of energy for food to grow. Harvesting, transportation, processing, packaging,
preparation. Consequently, the whole process has a serious impact on our planet. And, in the
hospitality sector, the issue is especially important.

Some tips to reduce waste from our restaurant kitchen:

1. Rule of the 3 R.

It consists of refining waste management during the preparation stages, based on reduction,
recycling and reuse.


2. A tight card.

Prepare a menu that allows you to reduce daily waste and that is adjusted to your possibilities,
without a multitude of ingredients so you do not have to store a lot.


3. Take advantage of the products.

Use the same fresh, short-lived ingredients in various dishes to optimize the product.


4. Smart Recipes.

Eliminate dishes that do not produce profit but do produce a lot of waste and create recipes with
products that give more performance.

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 5. Eco kitchenware and cutlery.

If you can, use utensils made from recycled and biodegradable materials, as this is also an
important point for sustainability.


6. Proximity product.

He buys whole animals to cook all their parts and buys food from local producers to eliminate
mediators.


7. Recyclable containers.

Use this type of container and even machines that group organic waste to later use it for
composting. May you never run out of ideas to recycle better!


8. Recycle your waste.

Do it in agreement with a local company that is dedicated to recycling and that collects them daily.


9. Take advantage of everything-

Donate leftovers to food banks or sell them. Think that trash cooking is a trend that consists of
taking advantage of organic waste and including it in restaurant recipes (entrails, skins, seeds, etc.)

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1.2 Recipes

MASTER RECIPE
Name of the recipe
Area: fresh pasta Preparation time
Yield: kg Portion size:
Total cost: $ / portion: Portions:

Ingredient Gross Q Net Q U $U Yield % Cost Picture

Wheat flour Kg. $0.30 Sieve #VALOR!

Fresh eggs pza. 3 $ -
Friying oil L. 0.06 $ -
Salt Kg. 0.002 $ -
$ -
Grounded beef meat kg 1 Fried #VALOR!
Tomato paste kg 0.6 $ -
Mozarella cheese kg 0.4 Grated #VALOR!
Whole Milk L. 0.7 $ -
Fresh basil 0.002 $ -
Fresh garlic 0.009 $ -
White onion 0.1 $ -
Unsalted butter 0.07 $ -
$ -
$ -
$ -
$ -
$ -
$ -

Procedure

SUB RECIPE
Name of the recipe
Area: penne pastas Preparation time
Yield: kg Portion size:
Total cost: $ / portion: Portions:

Ingredient Gross Q Net Q U $U Yield % Cost Picture

Penne pasta Kg. $0.20

Unsalted butter Kg. 0.08
Olive oil L. 0.03
Fresh garlic pza. 1 Chopped
Oregano Kg. 0.002
Salt/pepper Kg. 0.002
Vegetable oil L. 0.15
Parmesan Cheese Kg. 0.04

Instructions Conservación Techniques Others

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MASTER RECIPE
Vegetables tempura
Area: cous cous Preparation time 5 min.
Yield: kg Portion size:
Total cost: $ / portion: Portions: 2.000

Ingredient Gross Q Net Q U $U Yield % Cost Picture

Unsalted butter L. 0.030

White onion Kg. 0.200
Fresh garlic pcs. 2.000
Red bellpepper Kg. 0.250
Zuccinni Kg. 0.200
Cous cous cup 1.000
Chicken stock L. 0.500

Procedure
Instructions Conservación Extra products Techniques Others
None Beer, Corn starch. Cutting, Deepfry, tempura/coating. N/A

"In a pan, add butter and sauté onion, garlic, pepper, cous cous and brownslightly. Add chicken stock when it starts boiling add the pumpkin, coverand remove from heat. Let rest for 20 minutes. The cous cous is cooked somewhat by

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 Name of the recipe
Area: arroz a la mexicana Preparation time
Yield: kg Portion size:
Total cost: $ / portion: Portions:

IngredientGross Q Net Q U Yield % Cost Picture

National rice (short grain)

0.200 kg.
Tomato (Guaje) 0.050 kg. Chopped
Potato 0.040 kg. cubes
White onion 0.040 kg. Chopped
Fresh garlic 0.100 L.
Peas 0.04 kg. Dry
Zuccinni 0.04 kg.

Place the rice in a large heat-proof bowl and pour in hot water to cover, transfer to a strainer over the sink, rinse
under cold water, then drain again. Shake the strainer well to remove any excess water. Set aside to dry slightly.
If using frozen peas, please defrost them ahead of time. Heat the oil in a large, heavy pan, add the rice. it should
sizzle as it touches the oil. Cook over medium heat until it starts to become a delicate golden Brown, remove the
excess oil using a spoon. Pour the tomatoes, garlic, and onion into a food processor, process until smooth. Add
the tomato mixture to the rice and stir over medium-high heat, keep cooking until all the liquid has been absorbed
making sure it doesn’t stick to the bottom of the pan. Stir in the broth and optional vegetables and salt to taste.
Cover the pan and cook over medium heat. Using a fork, carefully dig to the bottom of the rice to see if any
moisture remains; If so, continue cooking over low heat for a few more minutes, still covered, until tender. Using
a fork, lightly fluff up the rice and serve.
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SUB RECIPE
Name of the recipe
Area: gohan rice Preparation time
Yield: kg Portion size:
Total cost: $ / portion: Portions:

IngredientGross Q Net Q U $U Yield % Cost Picture

Calrose rice 0.200 kg.

Surimi 0.050 kg.
Mayonaise 0.040 kg.
White onion 0.040 kg.
Soy sauce 0.100 L.
Black sesame seed 0.002 kg.

Wash the rice up to 3 times or when the water looks crystal clear. cook the rice in equal parts of
water (20 minutes on low heat after boiling). Prepare the tampico by mixing the chopped surimi
and onion with the mayonnaise and the soy sauce. Serve the tampico in a bowl over the rice.

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 MASTER RECIPE
Vegetables tempura
Area: fideas chicken and pork
Preparation time
5 min.
Yield: kg Portion size:
Total cost: $ / portion: Portions: 2.000

IngredientGross Q Net Q U $U Yield % Cost Picture

Chicken stock 1.250 L.

Short pasta 0.400 Kg.
Olive oil 0.075 L.
Chicken tights 0.250 Kg.
Pork ribs 0.300 Kg. pieces
Chorizo (cantimpalo) 0.150 Kg. Thick cuts
White beans 0.100 Kg.
Red bell pepper 0.250 Kg. Julienne
Onion 0.180 pcs. Cicelee
Garlic 0.015 pcs. Brunoise
Tomato paste 0.080 Kg.
Paprika 0.002 Kg.

In a paellera or big pan heat up the oil. Sear the chicken and the pork ribs, then the chorizo,
when the meats are ready, reserve it out of the heat. Add onion, garlic and then tomato paste,
stir-fry until the onion is tender then add the stock. Incorporate the pasta and stir to make it
even, then add the red peppers and cover until almost all of the liquids are absorbed. Lower
the heat and put back the meats. At the last minute, raise the fire to the maximum to create
“Socarrat” (a toasted and crispy base) and then turn it off. Let it rest before serving.

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SUB RECIPE
Name of the recipe
Area: arroz con leche Preparation time
Yield: kg Portion size:
Total cost: $ / portion: Portions:

IngredientGross Q Net Q U $U Yield % Cost Picture

Long grain Rice 0.750 kg.

Lukewarm water 0.750 L.
Whole milk 0.750 L.
Granulated sugar 0.225 kg.
Cinnamon sticks 6.000 pcs.
Vanilla extract 1.500 t.
Ground cinnamon 0.002 kg.

Add ingredients to a large pot and stir. Turn the heat on to medium-high, and bring
ingredients to a boil. Once boiling, stir the ingredients, then reduce the heat to bring the
rice down to a slow simmering. Cover the pot and cook for 15 minutes. Once the rice has
cooked for 15 minutes, turn off the heat, and let it sit covered for 15 more minutes.
Remove the cover, take out the cinnamon sticks, lightly sprinkle with ground cinnamon,
And reserve cold.

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MASTER RECIPE
Name of the recipe
Area: grekk salad Preparation time
Yield: kg Portion size:
Total cost: $ / portion: Portions:

Ingredient Gross Q Net Q U Yield % Cost Picture

Lettuce 0.500 pcs. pcs.

Red onion 0.100 kg. half moons
Kalamata olives 0.005 kg. slices
Green bellpepper 0.120 kg. Julienne
Eva Tomato (Bola) 0.200 kg. Quarters
Cucumber 0.200 kg. half moons
Feta cheese 0.150 kg. cubes
Vinagrette:
Olive oil 0.050 L.
Red wine vinegar 0.015 L.
Dijon mustard 0.005 kg.
Fresh garlic 1.000 pcs
Oregano 0.002 kg.
Fresh Basil 0.002 kg.
Salt / Black pepper 0.002 kg.
kg

Procedure
Instructions Conservación Extra products Techniques Others
the olives no extra product the vegetables were irregulars cuts and julienned. not

Cut the vegetables, the lettuce into pieces, the red onion into half moons, the green pepper into
julienne, the tomato into quarters and the cheese into cubes, then mix everything and add oil.

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MASTER RECIPE
Vegetables tempura
Area: WOLDORF SALAD Preparation time 5 min.
Yield: kg Portion size:
Total cost: $ / portion: Portions: 2.000

Ingredient Gross Q Net Q U $U Yield % Cost Picture

Grany Smith Apple 0.120 Kg. cored . Cubes #VALOR!

Red Delicious Apple 0.120 Kg. cored . Cubes
Celery 0.060 Kg. fiberless . Cubes
Nuts 0.025 Kg. toasted . Cubes
Raisins/grapes 0.050 Kg.
Mayonese 0.120 L.
Cream 0.240 L.
Pineapple 0.050 Kg. Cubes
Granulated sugar 0.010 Kg.
Salt 0.002 Kg. $ -

Instructions Conservación Extra products Techniques Others

none none brunoise cut N/A

"Soak the apples in water with lemon to avoid oxidation.

Mix the mayonnaise with the cream, season with the sugar and salt.
Mix all the ingredients, it is recommended not to do with much anticipation,
since it tends to oxidize quickly."

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 MASTER RECIPE
Name of the recipe
Area: OLIVIER SALAD Preparation time
Yield: kg Portion size:
Total cost: $ / portion: Portions:

Ingredient Gross Q Net Q U $U Yield % Cost Picture

Potato 0.250 Kg. rissolee - boiled

Carrot 0.250 Kg. Jardiniere - boiled
Peas 0.060 Kg. Boiled
Bean (Ejote) 0.060 Kg. Jardiniere - boiled
Fresh egg 2.000 pcs. Hard boiled egg - slices
Mayonese 0.240 L.
Cream 0.120 L.
Chicken 0.200 Kg. Boiled - Shredded

Procedure
Instructions Conservación Extra products Techniques Others
NONE NONE brunoise cut N/A

"Mix mayonnaise with cream.Mix in a bowl the potato, carrot, peas, string bean, egg and proteins. Rectify seasoning and serve."
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MASTER RECIPE
Name of the recipe
Area: Aurora dressing Preparation time
Yield: kg Portion size:
Total cost: $ / portion: Portions:

Ingredient Gross Q Net Q U $U Yield % Cost Picture

Mayoneise 250.000 Kg.

Catsup 100.000 Kg.
Orange Juice 50.000 L. Yolks
White pepper 2.000 G
Kg. Juice
Kg.
L.

First I mix the mayonnaise with the ketchup, then I add the orange set little by little while I
continue mixing and then season with pepper and let it rest in the refrigerator.

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MASTER RECIPE
Vegetables tempura
Area: MIL ISLAS DRESSING Preparation time 5 min.
Yield: kg Portion size:
Total cost: $ / portion: Portions: 2.000

Ingredient Gross Q Net Q U $U Yield % Cost Picture

Mayonese 0.500 L.
Pickles 0.050 Kg. Brunoise
Olives 0.050 Kg. Brunoise
Celery 0.050 Kg. Brunoise
Red bellpepper 0.050 Kg. Brunoise
Catsup 0.100 L.
Fresh egg 2.000 pcs. Hard boiled - brunoise
Orange 0.060 L. Juice

Procedure
First we cut the pickles, olives, celery, red pepper in brunoise then we boil two eggs to cut them
into brunoise. Mix the mayonnaise, orange set and ketchup and then add the finely chopped
ingredients and mix until all the ingredients come together and then let it rest in the refrigerator.

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SUB RECIPE
Name of the recipe
Area: RACH DRESSING Preparation time
Yield: kg Portion size:
Total cost: $ / portion: Portions:

Ingredient Gross Q Net Q U $U Yield % Cost Picture

Whole milk 0.120 L.

Lemon 0.030 L. JUICE
Mayonese 0.080 L.
Parsley 0.002 kg.
Onion powder 0.002 L.
Salt 0.002 kg.
Black pepper 0.002 kg.
Fresh garlic 1.000 pcs.

First I mix the milk with the lemon and let it rest for 10 minutes, then I added the mayonnaise,
parsley and garlic finally cut with the seasonings and mix until we get a thick mixture similar to
that of a dressing, then take to the freezer.

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 CONCLUTIONS

In this semester I learned many techniques and knowledge about the preparation and cooking of some foods, as

well as about the properties of foods of plant origin. I learned to work more efficiently with my teammates to

be able to work in a better way with a good result.

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II. BIBLIOGRAPHY


Rebón, A. (2020a). Tipos de técnicas culinarias. Blog de la Escuela ESAH.

https://www.estudiahosteleria.com/blog/gastronomia/tipos-de-tecnicas-

culinarias#:~:text=Las%20t%C3%A9cnicas%20culinarias%20son%20los,alargar%

20su%20tiempo%20de%20conservaci%C3%B3n.

García, V., & García, V. (2022). La pasta: tipos, salsas, métodos de cocción y consejos para

disfrutarla | Gastronomía Vegana. Gastronomía Vegana.

https://www.gastronomiavegana.org/recetas/la-pasta-tipos-salsas-metodos-de-

coccion-y-consejos-para-disfrutarla/

Informe 9 Métodos de cocción de tubérculos, determinación de porcentajes de cocción.

(2019). ESCUELA SUPERIOR POLITECNICA DELLITORAL.

https://www.studocu.com/ec/document/escuela-superior-politecnica-del-

litoral/dietoterapia-avanzada/informe-9-metodos-de-coccion-de-tuberculos-

determinacion-de-porcentajes-de-coccion/5707268

Gestión de residuos en la cocina de un restaurante | Bartalent Lab. (2020, 9 octubre).

Bartalent Lab. https://www.bartalentlab.com/academy/gestion-hostelera/como-

gestionar-desperdicios-cocina-restaurante

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 2.2 RECIPES SECOND UNITY

SUB RECIPE
Name of the recipe
Area: francesa ONION SOUP Preparation time 40 min
Yield: kg Portion size:
Total cost: $ / portion: Portions: 3.000

Ingredient Gross Q Net Q U $U Yield % Cost Picture

White onion 1.000 kg

Unsalted butter 0.070 kg
Olive oil 0.015 L
Wheat flour 0.005 kg
Brandy 0.050 L
Thyme fresh 0.002 kg
White wine 0.05 L
Crotons 2.000 pza
Gruyer cheese 0.060 kg
Poultry stock 1.000 L

Instructions Conservación Techniques Others

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.

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 MASTER RECIPE
Name of the recipe
Area: soup caldo Tlapeño Preparation time 4
Yield: kg Portion size:
Total cost: $ / portion: Portions:

Ingredient Gross Q Net Q U $U Yield % Cost Picture

Chicken breast 0.250 kg

Chicken backbone 0.400 kg
Carrot 0.250 kg
Potato 0.200 kg
Bean ejote 0.150 kg
White onion 120 kg
Fresh garlic kg kg
Roma tomato kg kg
Chipotle chili 2.000 pcs
Herbs 0.240 kg
Epazote 0.100 kg
Peppermint 0.002 kg
Queso fresco 0.050 kg
White onion 0.050 kg
Limon 0.150 kg
Coriander 0.002 kg

Procedure
Instructions Conservación Extra products Techniques Others

Bring the bones, onion, garlic, and herbs

to a boil.
Frothing, and lower fire.
Integrate potatoes, tomatoes, carrots,

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 MASTER RECIPE
Vegetables tempura
Area: GAZPACHO Preparation time 5 min.
Yield: kg Portion size:
Total cost: $ / portion: Portions: 2.000
Ingredient Gross Q Net Q U $U Yield % Cost Picture
Roma tomato 1.5
Green bellpper 1.500
Cucumber 1.000
Fresh garlic 1.500
Bagguette 1.000
Olive oil 0.008
Red wine vinegar 0.004
Salt 0.002
Black pepper 0.002

Procedure
Instructions Conservación Extra products Techniques Others
None Beer, Corn starch. Cutting, Deepfry, tempura/coating. N/A

Blend all the ingredients perfectly. Until it takes a reddish color and the
texture is addecuate.
It is refrigerated and can be served.

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 MASTER RECIPE

Area: soup Minestrone Preparation time

Yield: kg Portion size:
Total cost: $ / portion: Portions:

Ingredient Gross Q Net Q U $U Yield % Cost Picture

Chicken stock 2.000

Chicken breast 0.250
Olive oil 0.030
White onion 0.150
Celery 0.100
Carrot 0.150
Zuccinni 0.150
Fresh garlic 1.000
Roma tomato 0.200
Bean ejote 0.100
Fetuccini 0.050
Oregano 0.002
Fresh basil 0.002
Fresh thyme 0.002

Procedure
Instructions Conservación Extra products Techniques Others

Fly 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

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 Name of the recipe
Area: cream CORN CHOWDERPreparation time
Yield: kg Portion size:
Total cost: $ / portion: Portions: 3.000
Ingredient Net Q U Yield % Cost Picture
Unsalted butter 0.050 kg
White onion 0.250 kg
Red bellpepper 0.180 kg
Potato 0.240 kg
Chicken stock 1.000 L
Sweetcorn 200 kg
Heavy cream 300 kg
Bacon 0.150 kg
Chives 0.002 kg

Instructions Conservación Techniques Others

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 SUB RECIPE
Name of the recipe
CREAM GERMAN CREAMPreparation time
Yield: kg Portion size:
Total cost: $ / portion: Portions:
Gross
Ingredient Net Q U $U Yield % Cost Picture
Q
Unsalted butter 0.050
White onion 0.120
Leek 0.300
celery 0.120
Bacon 0.050
Peas 0.150
potato 100
Chicken stock 1.500
Croutons 0.020
Heavy cream 0.150
Garlic 0.020

Instructions Conservación Techniques Others

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.

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 SUB RECIPE
Name of the recipe
Area: SHRIMP BISQUE Preparation time
Yield: kg Portion size: 3
Total cost: $ / portion: Portions:
Gross
Ingredient Net Q U $U Yield % Cost Picture
Q
Fresh shrimp 0.500 kg
Unsalted butter 0.100 kg
Garlic 0.015 kg
Brandy 0.050 L
Mirepoix 0.070 kg
Tomate paste 0.050 kg
Wheat flour 40 kg
White wine 0.060 L
Salt/pepper 0.002 kg
Heavy cream 0.150 L
Fumet 0.700 L

Instructions Conservación Techniques Others

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 w

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 MASTER RECIPE
Vegetables tempura
Area: CREAM VICHISSOISE Preparation time
Yield: kg Portion size:
Total cost: $ / portion: Portions:
Gross
Ingredient Net Q U $U Yield % Cost Picture
Q
Leak 1.000
Potato 2.000
White onion 1.000
Chives 1.000
Unsalted butter 0.040
Heavy cream 0.180
Olive oil 0.050
Parsley 0.002
White stock 1.500
Salt 0.002
Black pepper 0.002

Procedure
Instructions Conservación Extra products Techniques Others
.

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 hot and temper with the heavy sour cream, finish with chives and parsley

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Conclusion

In this second unit we saw different types of soups and creams, we learned different techniques for each of
them.

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Third Unit

Fish in foil

SUB RECIPE
Fish in foil
Area: Preparation time
Yield: kg Portion size:
Total cost: $ / portion: Portions:
Yield
Ingredient Gross Q Net Q U $U Cost Picture
%
Mero fillets 4.000 pza.
Coarse salt 0.002 Kg.
Black pepper 0.002 Kg.
Olive oil (non
extra virgin) 0.030 L.
Tomato 0.150 Kg.
Yellow bell
pepper 0.15 Kg.
Olives 0.03 Kg.
White onion 0.100 Kg.
Garlic 0.020 Kg.
Thyme 0.002 Kg.
Bay leaf 0.002 Kg.

Procedure
Extra
Instructions Conservation products Techniques Others

In Preheat the oven to 160°C, place the fish with aluminum foil and season with pepper, grain salt and olive oil, add the sliced
or shredded vegetables, serve unopened.

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Fish meuniere

MASTER RECIPE
Fish meuniere
Area: main kitchen Preparation time 5 min.
Yield: kg Portion size:
Total cost: $ / portion: Portions: 2.000
Ingredient Gross Q Net Q U $ U Yield % Cost Picture
All purpose flour 0.060 Kg.
Sole fillets 4.000 pza.
Coarse salt 0.002 Kg.
Black pepper 0.002 Kg.
Vegetable oil 0.030 L.
Unsalted butter 0.035 Kg.
Whole Milk 0.120 L.
Sauce:
Unsalted butter 0.045 Kg.
Italian parsley 0.005 Kg.
Lemon (yellow) 0.200 Kg.

Procedure
Instructions Conservación Extra products Techniques Others
Freshly ground, chopped fresh, juice/wedges

Season the fish with salt and pepper, marinate and macerate with milk, then clarify the butter, already clarified it is only a matter of adding it to the pan
with hot oil, cook until golden.

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Fish n’ chips

MASTER RECIPE
Fish n' Chips
Area: Preparation time
Yield: kg Portion size:
Total cost: $ / portion: Portions:
Ingredient Gross Q Net Q U $ U Yield % Cost Picture
All purpose flour 0.100 Kg.
Sole fillets 2.000 piece
Coarse salt 0.002 Kg.
Black pepper 0.002 Kg.
Vegetable oil 0.700 L.
Whole egg 1.000 piece
Mayonaise 0.040 L.
Lemon (seedless) 0.100 Kg.
White potato 0.300 kg.
Cornstarch 0.100 Kg.

Procedure
Instructions Conservación Extra products Techniques Others
Juice

For the potatoes, first boil in water and then with flour and fry, for the fish, previously beat the egg, soak the fish and then add the flour until everything is
covered, in hot oil cook until golden.

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Frutal Ceviche

SUB RECIPE
Frutak ceviche
Area: Preparation time
Yield: kg Portion size:
Total cost: $ / portion: Portions:
Ingredient Gross Q Net Q U $U Yield % Cost Picture
Mango 1.000 pcs.
Red onion 0.250 pcs.
Papaya 0.500 cup
Tomato 1.000 pcs.
Yellow pepper 0.250 pcs.
Fresh cilantro
Lime juice 200 ml.
Olive oil 100.000 ml.
Octopus 0.500 cup
Shrimp 0.500 cup
Blue tortillas 4.000 pcs.
Red wine 250.000 ml
Sugar 100.000 g.
White vinegar 50.000 ml.

Procedure
Instructions Conservación Extra products Techniques Others

Brunoise, cicelee, concasse, slices


Cut the fruits into cubes and mix with lemon juice, integrate the previously peeled shrimp.

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Garlic octopus

SUB RECIPE
Garlic octopus
Area: Preparation time
Yield: kg Portion size:
Total cost: $ / portion: Portions:
Ingredient Gross Q Net Q U $U Yield % Cost Picture
Octopus 1.000 Kg.
Olive oil a/n
Guajillo pepper 4.000 pcs.
Garlic 4.000 pcs.
Butter 4.000 tbsp.
Lime juice 2 tbsp.
Parsley 43467 bunch

Procedure
Instructions Conservación Extra products Techniques Others
Slices, brunoise and chopped

Clean the octopus and cook for 30 minutes, then cook over the coals and mix in a pan with the other ingredients.

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Conclusion

In this partial we learned a lot about fish from anatomy and habitat, the correct way to fillet and portion its meat. From different ways of cooking fish and
seafood from fried to baked, obtaining a good result in both.

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 III. GLOSSARY


Cicelee: Cortar cebolla muy finamente

Boiled: Hervido

Fiberless: Sin fibra

Rissolee: Freír

Saucepan: Cacerola

Softeners: Suavizantes

Half moons: Corte de cebolla (medias lunas)

Cored: Humedo

Lukewarm water: Agua tibia

Zucchini: Calabacín

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