Browsing by Author "Ivette Thalia Coraquilla Tenezhañay"

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    Propuesta de seis postres utilizando productos agroecológicos de la Red del Austro, basándose en la cocina ecuatoriana para ser implementados en el restaurante “La Chichería”
    (Instituto de Tecnologías Sudamericano, 2024) Ivette Thalia Coraquilla Tenezhañay; Susana Belén Tapia Peñaloza
    In this project they considered to use austro organic products in six different kind of desserts, the main idea is based to use the Ecuadorian food for the Chicherìa. The restaurant, this is managed for Ing Tatiana Rodriguez who actually is working in management since 8 months ago providing to the customers dishes with Austro organic products, looking for new flavor and texture. The owner made an interview to the principal propose was scorching the biggest needs of the restaurant , resulting that the restaurant just have three kind of desserts and all of them has the similar texture and idea , resolving this problem , make six new dessert will help to change the concept after make a study with different kind of information and made a different taste the final result was made a standardized with data sheet which each one has the own process and cost giving the final cost to the product furthermore the data base has a different kind of food distributor and the ingredients , with all this information the final result is will be a new flavor , new technique and a better taste of dessert improving and helping the owner to have an amazing plates.