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.
Elaboración de cuatro productos en conserva y su aplicación en seis propuestas gastronómicas, para la Asociación “La Natividad de Chumblín” del Cantón San Fernando
(Instituto de Tecnologías Sudamericano, 2019) Esther Maricela Espinoza Lucero; Mayra Patricia Morales López
This project is based on the design and preparation of four preserves and its application in six gastronomic proposals, addressed to the Association "La Natividad de Chumblín” de dulces y conservas, considering for its construction the use of natural resources that are them cultivate in the “San Fernando” Canton - Province of “Azuay”. The use of cultivated products in the area born with the need to present to consumers’ different preserves that enjoy versatility giving added value to the products already offered by this agro-commercial microenterprise, causing competitiveness and positioning in the current market, which allow increase the economic support of its partners. For the manufacture of preserves, conservation and cooking processes are detailed, mostly natural according to the material and human resources available, exhibiting various types of preserves with high quality standards within a framework of safety and safety. Finally, six gastronomic proposals are established using the canned food obtained for its composition, thus consolidating its functionality and application within the local gastronomy and the possible link with catering and catering microenterprises in the area, becoming without a doubt an advertising and expansion strategy from the market strait.
Propuesta de dos menús vegetarianos con productos de alto contenido proteico de origen vegetal del Ecuador
(Instituto de Tecnologías Sudamericano, 2019) José Marcelo Saquichagua Plaza
The main objective of this degree work is to propose two vegetarian menus with high protein products from Ecuador, destined for the Kasa restaurant of the Kuna hotel, which encounters a problem due to the lack of variety in vegetarian menus, so Because of the inconvenience to guests, it was also possible to observe the lack of knowledge on the part of the kitchen staff about vegetarian products that have a high protein level that is produced in Ecuador. To demonstrate the problem, a visit was made to the Kasa restaurant located in Luis Cordero and Av. De las Américas streets, where a field observation was conducted and an interview with the general manager, Ing. Oswaldo Banegas, the supervisor of the Hotel and kitchen staff. With the data obtained through the aforementioned techniques, a planned proposal could be developed. This proposal is consistent with the different research approaches used both qualitative and quantitative, that is, mixed. In the qualitative method it was based on observation and interviews for data collection; With the quantitative method, it was used to obtain statistics and variables that derive from the previous method, obtaining the desired results for the development of the research. The different research methods used, such as the field, were developed on the site, that is, in the Kasa restaurant of the Kuna hotel, to observe the different needs. The bibliographic method was based on different books, articles, magazines and websites for the collection of necessary information regarding foods with high protein content. Finally, the laboratory or experimental method was used where it was developed in the gastronomy laboratory for the standardization of the recipes set forth in the proposal made.
Propuesta de tapas ecuatorianas para el maridaje aplicadas en doce cervezas para la “Cervecería La Paz” del sector Parque Industrial
(Instituto de Tecnologías Sudamericano, 2019) Claudia Daniela Vera Torres
This thesis focuses on one of the trend products in Ecuador, craft beer. Millenary drink, which has been produced since 1566 in the country, generating a particular taste that has led it to be the most consumed beverage by Ecuadorian inhabitants. Its essence is captivating, its aromas, flavors, textures, elevate it to a sophisticated level to the golden liquid. The possibility of combining ingredients, innovating flavors, and making use of creativity, make beer a work of art. Where brewer masters show passion, intelligence and thoroughness of each bottle. Pairing a beer with desserts, meats, salads, is a most visible sample of the world of possibilities offered by beer art. Highlighting flavors, smells and aromas of each of them, achieving a marriage between gastronomic flavors and alcoholic flavors. The document and information support of the writing is carried out with a descriptive methodological investigation with the objective proposed for the La Paz brewery multiplies twelve Ecuadorian tapas for the pairing of said products, being backed up with technical data sheets and elaboration binnacles.
Elaboración de ocho platos con productos de Costa y Sierra para eventos del Hotel “Four Points by Sheraton” Cuenca
(Instituto de Tecnologías Sudamericano, 2019) Alex Ronaldo Aguilar Loja; Cristian Paul Erazo Riera
The research was performed at the hotel "FOUR POINTS BY SHERATON" in Cuenca, with the objective to learn the failures of business processes and create original dishes that cover the needs of proposed events. During the study it was determined that there were no national flavors included in the menu for internal events of the hotel. We learned through a survey provided to customers that the need to incorporate dishes with national flavors was desired. Through an interview with chef Angel Peñaloza, it was suggested to create a menu of 4 entries and 4 main courses in which flavors of the Costa and Sierra regions are represented. In addition to the desire to improve or enhance the flavors existent in the costa and sierra regions, we wanted to include new options in the menu, allowing for more elaborate dishes, while implementing techniques that help to improve plate presentation. The end result being dishes, textures and flavors that both surprise and impress the dining customer. It is also important to be aware of the ingredients that can be fused together during the preparation of the proposed dishes to provide a better representation of local cultural flavors.
Diseño de elaboraciones gastronómicas de vanguardia, basadas en platos fuertes típicos de Cuenca
(Instituto de Tecnologías Sudamericano, 2019) Cinthya del Rosario Alvarado Bermeo; José Luis Pacheco García
The following thesis’s objective is to study the use and validation o a creative gastronomic model compared to a traditional main course dish from Azuay and with this as our goal we formulated that following question of investigation: How to validate the feasibility of the application of a model based on creative techniques to design a gastronomic idea based on the traditional dishes from Azuay? To the satisfaction of this question, a series of processes will be developed that include the application of various avant-garde techniques, nevertheless attempting to maintain the essence of the original elaboration. The results obtained from this gastronomic proposal were given by a focal group made up by experts in the gastronomic field which demonstrated that the proposal was successful with a 90% with these results. The results from this demonstrated that the majority of the application of this model was feasible and applicable in a proposal based on a traditional elaboration, satisfying the objectives and goal of this degree work.
Propuesta de cinco postres de autor a base de productos ecuatorianos para el restaurante “Corvel” de la ciudad de Paute
(Instituto de Tecnologías Sudamericano, 2019) Jonnathan Fabricio Yunga Llivigañay
The objective of this work is to design an innovation confectionery recipe book based on Ecuadorian products, as a contribution to local cuisine. To achieve this objective, it was essential to conduct a research of the products, studying their flavor, texture, color, duration, as well as their organoleptic characteristics, in addition to developing new innovative techniques based on the creation and presentation of desserts, considering the current one’s pastry trends. Likewise, each of the fruits selected for the respective tests of creation of new dessert recipes was recognized and analyzed. For this, exploratory, experimental and quantitative methods were used, as well as techniques of documentary bibliographic research and observation. As a result of this study, an innovative pastry proposal based on selected Ecuadorian products was obtained, describing its manufacturing process and its subsequent presentation.
Propuesta gastronómica basada en una carta de tres secciones con la utilización de productos tradicionales del cantón Girón para el restaurante “Parador Turístico El Chorro”
(Instituto de Tecnologías Sudamericano, 2019) Karina Beatriz Briceño Criollo; Adrián Jonnathan Pauta Ayavaca
The province of Azuay is very diverse, where each city or canton has a long list of foods that can be grown according to their climatic factors and geographical location. The Girón canton is no exception, it has products and preparations that identify its cuisine, however there are products that currently lack demand, running the risk that they will be forgotten over time. This thesis is aimed at preparing a gastronomic proposal of 12 recipes based on traditional products of the Girón canton, with the purpose of publicizing the characteristics and gastronomic utility of achira, repe, white carrot, gullan, luma, among others. Applying procedures, rules and culinary techniques, which encourage the community and specifically the restaurant "parador turistico el chorro" as it is the field of action of this thesis. In addition, encourage these products to continue to be cultivated by farmers in the canton and have access to markets in different places in Azuay. Finally, in the interview with the owner of the restaurant “Parador Turistico El Chorro” the jet identified several critical points in the restaurant as a variety of menu and the introduction of traditional products in the elaborations, thanks to this we wish to have a high level of acceptance in the proposal made and thus achieve all the objectives proposed and necessary for the completion of this project.
Estandarización de 6 elaboraciones existentes para el área de panadería y 4 propuestas gastronómicas para el área del restaurante del Hotel Four Points by Sheraton, Cuenca
(Instituto de Tecnologías Sudamericano, 2019) Erika Nataly Abril Crespo; Diego Hernando Calle Calle
This degree work arises from the need to find a solution to an existing problem such as the lack of standardization of the bakery area of the Hotel Four Points by Sheraton Cuenca and also because the area of its restaurant is renewing its menu, it is assumed to add four gastronomic proposals for its new menu. First, we talk about the problem and everything that entails this and data that is reflected in a cause-effect diagram which is required. Information will be collected which will by based on the theoretical aspect, also will have to understand certain characteristic to readers, based on ideas and fundamentals related to the topic. There is the methodological application with its approaches, methods and techniques used to facilitate this process and an analysis and interpretation of data with an interview and a survey, based on the problem and its result are reflected and tabulated. Finally, a research proposal is present presenting all the preparations made, which require a correct implementation of the standardized recipes, thus fulfilling the objective of the realization of this topic.
Propuesta de innovación de un menú gastronómico con tendencias típicas del cantón Gualaceo aplicados en tres entradas, tres platos fuertes y tres postres, en el restaurante Mikuna de la Hostería Arhaná
(Instituto de Tecnologías Sudamericano, 2019) Diana Lucia Tigre Guncay; Diego Xavier Veloz Siguencia
For this project it is proposed to develop a gastronomic menu with innovation proposal, typical of the Gualaceo Canton, in which two processes will be managed: the first, the structuring step, in which assembly elements are handled, which is distinguished in different processes, what will lead us to know is the selection of genres, cooking methods, cuts, colors, textures, sauce and seasonings in which it encompasses the structure of assembly. This proposal is carried out to make a new alternative of menus with the combination of flavors, textures, aromas and that represent culturally the canton Gualaceo. The proposal of this project aims to provide new ideas about a typical menu in the Mikuna restaurant of the Arhaná Inn, as a new option for its customers when it comes to eating. For this project the research methodology was used based on a descriptive method which narrates about the different recipes that are traditional within the canton Gualaceo, which led to the development of a mixed approach which links qualitative data and quantitative in the same study and a series of investigations, field techniques is based mainly on interviews with the owner and chef of the restaurant "Mikuna" of Hosteria Arhaná in order to know the scope and to determine the problem, in the same way to characters with gastronomic trajectory and farmers of the environment, who provide information necessary for the elaboration of the theoretical framework, surveys of customers of the hosteria, the who helped to determine at the beginning the problem of the field of action and finally people in the middle such as: mayor of the canton Gualaceo, person in charge of the communication area of the municipality of the canton gualaceo, authors of the book "Delights of the Azuayo Garden, fixed clients, owners of the osteria, chef and kitchen assistant, in order to obtain results of the proposed proposal. Laboratory techniques were used to help determine production processes and retail costs, using logrecords and standard data sheets. For the innovation proposal, a focus group was delimited, which resulted in the canton Gualaceo having varied traditional dishes and that if offered they would be recognized both locally, nationally and internationally. So the creation of this gastronomic proposal within the canton is essential to give an enhancement of its ancestral recipes. The proposal details the variety of traditional dishes that the canton Gualaceo has, with which an innovation was made according to the products used, not changing flavors, colors and aromas but maintaining their original flavor but presenting them with attractive new montages.
Modelo de optimización para mise en place en carnes y mariscos y estandarización de ocho platos existentes para el restaurante Wakaba Nikkei
(Instituto de Tecnologías Sudamericano, 2019) Juan Pablo Ávila Caguana; Christian Rodolfo Fajardo Domínguez
The present research work aims to develop an optimization model for mise en place in meat and seafood and standardization of eight existing dishes for the Wakaba Nikkei restaurant in the city of Cuenca, in order to improve the service time that is being applying To fulfill this goal, it was necessary to investigate Nikkei cuisine, history, handling and portioning in meat and seafood, in addition to standardizing eight menu elaborations; This was done through an exploratory research methodology with a mixed approach and the analytical method was applied, through the observation and interview technique of the restaurant staff, information and bibliography were collected according to the subject. Through surveys of personnel and external persons, data were obtained from each standardized dish to analyze and verify results. Finally, the research proposal was presented that contemplates the development of an optimization model for mise en place in meat and seafood and standardization of eight existing dishes in the restaurant, in which the order of raw material was improved, also the improvement of service time, flavor and texture in standardized dishes and in others.
Elaboración de una propuesta de cinco aperitivos y cinco postres, basados en la cocina tradicional del Azuay, para el restaurante Bioyanuncay de la parroquia San Joaquín sector Barabón
(Instituto Tecnológico Superior Sudamericano, 2020) Saraguro Maño Luis Gustavo; Toapanta Lucero Jaime Daniel
In the Yanuncay Biocorredor of the city of Cuenca, When going to the restaurant 'Bioyanuncay' it was observed that there is a long waiting time for customers due to the long cooking methods used in traditional cuisine, In addition to the lack of options to choose from in terms of desserts, for this reason a gastronomic proposal was elaborated, carrying out a previous investigation through different methods such as observations, interviews and surveys so as to have a more complete perspective of the problem and to be able to find the best way to solve it. which consisted of five appetizer options to provide diners as a courtesy, five desserts to create a section on the menu, to prepare this proposal, products from the region were taken into account, in addition to the PVP of the snacks that should not exceed forty cents, binnacles, technical sheets of all preparations were prepared to establish the cost of preparation and the sale price to the public, said proposal was presented at the restaurant facilities on Saturday, January 4, two thousand and twenty, with the presence of the restaurant manager, and all the staff working there, in addition to twenty frequent clients who gave their opinion in a survey. Coming to the conclusion that the elaboration time in the restaurant cannot be shortened so the proposal seeks to calm the appetite of the diners during the waiting time.
Propuesta de doce entremeses a partir del aprovechamiento de las mermas de la materia prima del restaurante La Enfrijolada de la ciudad de Cuenca
(Instituto Tecnológico Superior Sudamericano, 2020) Crespo Molina Carmen Patricia; Sirlopu Chero Judith Ximena
This Degree Project proposes the development of twelve appetizers, based on the use of raw material waste from “La Enfrijolada” restaurant located in Cuenca, they were waste, since they are not given any type of benefit. In that way, we identify the main waste that were given inside the restaurant, with purpose to take advantage of them by performing appetizers. In order to carry out with this work, it was necessary to investigate the field of action in which the investigation was conducted, through bibliography research where we looked at academic documents such us books, journals, and scientific magazines; moreover, we did a field research in which through observations, interviews and surveys we could identify the existing problem. In the same way, we carried out a research based on the customs, traditions and gastronomy of Mexico since the theme of the restaurant is 100% traditional Mexican food. Finally, a proposal of the twelve appetizer was presented based on the products which generate more waste, applying different cooking techniques, in which they kept the essence of traditional Mexican food.
Diseño de una propuesta de cuatro postres veganos free gluten y cuatro con gluten para el restaurante Café Libre en la ciudad de Cuenca
(Instituto Tecnológico Superior Sudamericano, 2020) Ayora Vásquez Glenda Johanna; Sánchez Mejía Katherine Priscila
This qualification project proposes the proposal of four gluten-free and four gluten-free vegan desserts, for the Cafe Libre restaurant, in order to expand the dessert menu on the menu, in addition the development of said proposal will be carried out using the elaborations of the ingredients of vegetable origin that have as reference a cuisine of bistronomy, have origin in France, are characterized by not being strict so that the owner of the premises can make free decisions on how to serve their dishes; In addition to this, this project serves to ensure that other vegan restaurants have references to extend the proposal for the elaboration of sweets in their menu, since within the project the different options that can be used to replace products of animal origin will be exposed, thus preparing a total vegetable pastry without affecting the organoleptic characteristics, thus obtaining satisfactory results for both consumers and owners.
Elaboración de un menú cíclico de tres semanas para el restaurante “Las delicias del Valle” de la ciudad de Cuenca
(Instituto Tecnológico Superior Sudamericano, 2020) Cabrera Paredes Marcia Anabel; Herrera Chacha Dayse Tatiana
The present thesis is about a gastronomic proposal that is a cyclic menu for the restaurant “Las Delicias del Valle”. In order to define the restaurant problem, a customer satisfaction survey was applied to know the status of the gastronomic offer of this establishment. In the chapter one was determined the restaurant problem. In chapter two was the main characteristics of the restaurant such as: location, human talent, and others. In addition, there was theoretical concepts for the development of the present thesis. In the chapter three was defined the methodology which was used. The chapter four was the results and analyzes of the information obtained from the customer satisfaction survey. In the chapter five was all the standardized files, binnacles and database of the cyclic menu. Finally, there were the conclusions and recommendations.
Diseñar cuatro menús de tres tiempos y seis bocaditos aplicados al salón de eventos L’Aveneu de la ciudad de Cuenca
(Instituto Tecnológico Superior Sudamericano, 2020) Bravo Andrade Diego José; Cabrera Salazar Carlos Rafael
The present, is a research work, aimed at the design of four three-stroke menus and six snacks for the L'Aveneu Events Room, to elaborate them, an exhaustive investigation was made first about the types of cuisine and gastronomy, since It turns out to be a very interesting and very important topic, after that an analysis of products that do not count in the event hall letter was applied, after obtaining the result we proceeded to establish several elaborations based on avant-garde cuisine, vegetarian, Ecuadorian and Mediterranean, these were socialized in the restaurant, achieving acceptance by customers.
Diseño de una propuesta de ocho postres veganos con productos del mercado local, para el restaurante Fratello
(Instituto Tecnológico Superior Sudamericano, 2020) Cabrera Déleg Diana Elizabeth; Reyes Farfán Valeria Lizbeth
This project is aimed at designing a menu of eight vegan desserts for the Fratello restaurant, which is based on the use of local market products, in order to expand and present the dessert menu with various local products and through of this, to satisfy the needs of the consumer, for this an analysis was carried out within the field of action, through surveys and interviews, to verify the needs that are required for the implementation of desserts. In addition, an organoleptic harmony of each product is established by applying various techniques for the elaborations, and finally validating the finished product, which is aimed at a segment of vegan people.
Estandarización de seis recetas con mayor demanda y propuesta de seis postres nuevos a partir de mermas en la pastelería Fraiche
(Instituto Tecnológico Superior Sudamericano, 2020) Lituma Faicán Gina Marisol
In the present research work entitled Standardization of six recipes with greater demand and proposal of six new desserts based on losses in the “Fraiche” pastry, there is a proposal of six desserts based on shrinkage of the pastry, and it was also completed the standardization of six main recipes that stand out in the establishment, such as chocolate and vanilla cupcakes, vanilla cookies, crackers and decorated cookies, macarons and red velvet cake, with the aim of developing the raw material and the correct handling of recipes and therefore, of the elaborations. Methodology The Fraiche pastry has a wide variety of customers of all ages, attends to their exclusive needs and, through the offer presented by the patisserie, it has been taken into account, to propose sweet elaborations that meet the needs of its public.
Diseño de elaboraciones gastronómicas creativas a base de entradas tradicionales de Cuenca
(Instituto Tecnológico Superior Sudamericano, 2020) García García Pablo Mesías; Rojas Bautista Jorge Luis
This project is based on research on traditional dishes from the city of Cuenca, selecting six typical entries to present them in a creative way. The project is a support of a macro project called, "Model of Gastronomic Creative Process for culinary proposals based on traditional elaborations", which is developed jointly with teachers of the South American Institute and chefs recognized city. Extensive research was carried out on the main products and seasonings used in traditional cuisine, as well as the six productions to be used, including "mocho broth", "tamal", "puchero", "barley chagrillo", "soup of barley", "soup of noodles and "cheese beans" are typical dishes that are somewhat consumed on a daily menu or at traditional city parties.
Diseño de una propuesta de doce entremeses para el restaurante Raymipampa, mediante el uso de mermas de materia prima
(Instituto Tecnológico Superior Sudamericano, 2020) Ramón Quezada Marco Vinicio; Yambay Aulla Maribel Tatiana
In this work, the solution to the problem was expressed, to reduce the waste of raw material, taking as a field of action the restaurant "Raymipampa" in the city of Cuenca, an issue that arose from the direct interview with the restaurant manager. The importance of the case was to grant a variation of the hors d'oeuvres, by means of which the product can be used more completely and give new ideas to the restaurant, for this reason its development was based on the experimentation of the waste, with the development of binnacles and technical data sheets and to offer the restaurant the proposal of hors d'oeuvres, for its subsequent comments and recommendations, in this way it was possible to reduce said losses to avoid waste, costs and be friendly with the environment. This proposal was carried out successfully, managing to present the proposal and managing to draw attention to certain people in the restaurant with the new elaborations presented.

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