Browsing by Author "Vizcaíno Quito Wilson Paul"

Now showing 1 - 1 of 1
  • No Thumbnail Available
    Item
    Propuesta de elaboración de ocho aperitivos a través del uso de subproductos para el restaurante Museo de la gastronomía del Ecuador de Cuenca
    (Instituto Superior Tecnológico Particular Sudamericano, 2023) Cajamarca Lucero Jessica Alexandra; Vizcaíno Quito Wilson Paul
    In this document, the important aspects of the use of by-products in the elaboration will be announced, as well as the variety of appetizers as proposals proposed in the "Museo de la Gastronomía del Ecuador Restaurante" of the City of Cuenca, in which their preparations They are linked to a traditional cuisine that aims to rescue Ecuadorian products using traditional methods and techniques. This work solves the problem that could be evidenced with research techniques such as the interview, as well as observation, reaching the problem of lack of variety of appetizers, so that the by-products that are found within the kitchen of the proposal are elaborated. of eight appetizers in order to obtain a greater variety of these, as well as reduce the cost of preparation. In the same way, the field of study will find information on what they are currently doing with by-products in restaurants, as well as the origin of each product, with which it has been possible to analyze apart from that, study each one of them for the preparation of these, developed in standardized files that consists of a database, roadmap, in addition to that, cost files.