Gastronomía

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Propuesta de menú de ocho postres, basados en la línea de productos que se expenden en el restaurante “El Tokte”
(Instituto de Tecnologías Sudamericano, 2019) Edwin Patricio Álvarez Zhinin; Iván Santiago Rubio Sarmiento
This graduation work refers to the proposal to prepare a menu of eight desserts, based on the line of supplies that are sold in the restaurant “El Tokte” Since the establishment is aimed at people who like healthy products and healthy habits, it is intended to create new alternatives that comply not only with quality standards, but also with food standards, and that these products are capable of replacing fats, sugars that cause problems or food intolerances. In this way, the main objective of this project is to expand the menu of sweet dishes of the establishment by applying pastry and pastry techniques to improve their presentations generating new options for regular and potential consumers, allowing business activity to be energized within the establishment.