Browsing by Author "Condo Morocho Gissella Belen"

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    Propuesta de menú de 6 tiempos en base a cacao, con técnicas de vanguardia para el restaurante LaMaría
    (Instituto Superior Tecnológico Particular Sudamericano, 2024) Condo Morocho Gissella Belen; Domínguez Juma Karla Andrea
    The research project is built upon the knowledge acquired during my academic career. However, the key subjects for this project include soft and alcoholic beverage production, baking, cutting-edge baking techniques, signature dish and pastry. The focus is on creating a six-course menu centered around “cocoa” at the "LaMaria restaurant” located in the central area of the city, specifically at “Benigno Malo 5-16 & Calle Larga” In an interview with the restaurant managers, "Manolo Morocho and Ronald Morocho” they explained to us a problem that not only happens in the city, it happens all over the country. The problem is the knowledge of the origin of the “cocoa” (fruit). ‘The majority of the population think that this fruit originated in Mexico but in reality in the development of a research in the Palanda Canton in the province of Zamora Chinchipe, where the Santa Ana (La Florida) archaeological complex is located, they found evidence of substances typical of cocoa 5,500 years ago, which tells us that the origin of the fruit on this side of the continent is much older than that of the Mayan culture that dates back 3,500 years ago. Based on these data, it was possible to observe and analyze the devaluation of the fruit and the little use of cocoa in different types of food dishes. Currently, in Ecuador there is not much knowledge of the multi-functions of cocoa; it can be used in many ways because cocoa is a “multifaceted” fruit and you can get a lot of it and nothing is wasted. This fruit is so versatile because it can be used for several elaborations in different facets of gastronomy. Throughout the project you can observe the hard research work that had to be done to be able to integrate this fruit into daily use. ‘The menu consists of six services: apetizer, side dish, starter, main dish, pre-dessert ‘and dessert, which are detailed below. Knowing that this research tries to benefit the restaurant managers who for some reason need to value this fruit more but they do not have a tangible support. This research was intended to open the mind to create new cooking recipes and not only limit themselves and use cocoa for chocolate. We need to see it as a product that takes advantage of ail its parts.