Gastronomía
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- ItemPropuesta de un menú de 3 postres de boutique con la aplicación de theobroma cacao l, para el consumo de personas con diabetes en la franquicia Tutto Freddo, Cuenca - Ecuador(Instituto Superior Tecnológico Particular Sudamericano, 2022) Cárdenas Campoverde Paula DoménicaThe purpose of this research work was to structure a menu proposal of three boutique desserts, with the main application of Theobroma cacao L. and other products for people with diabetes, supported them in this way, so that they can participate in the delight of an item suitable for their consumption, without neglecting the importance of their health. Among the main resources implemented in the development of this document, we have the research of the raw materials used in the proposals raised throughout the progress of the writing. Similarly, the calculation of the glycemic index of each of the finished products that make up each dessert was analyzed and it was possible to observe a fair control over the impact that these dishes can have on the body of a patient diagnosed with type 2 diabetes mellitus. Finally, it should be noted that these options are designed with multiple products derived from cacao, a product that will be very useful to promote the consumption of these resources, outside and within the market niche of Heladerías Tutto Freddo S.A.
- ItemGuía de producción culinaria, aplicada en cinco menús cíclicos, con productos de la huerta en la Fundación mensajeros de la paz del cantón Santa Isabel.(Instituto Superior Tecnológico Particular Sudamericano, 2022) Mendieta Ledesma Efraín HomeroThe present work is focused on the creation of a Guide of culinary processes applied in 5 cyclical menus with products from the garden of the “Mensajeros de la Paz” in the parish of La Unión Canton Santa Isabel, To begin, we investigated focusing first on the shortcomings that this foundation may have within the kitchen area and what our guide is focused on, Once the investigation was carried out and it had given us the results, we proceeded to create a guide with basic topics for the personnel that are empirical, means that they are people who cook for the day to day, we proceeded in the same way to the creation of 5 menus of 4 times for the 5 days of the week, taking into account that the products used in the menu are local products of the Yunguilla valley area, Once the guide and the menus were created, we proceeded to deliver the guide as well as the explanation of the menus and in the same way the tasting, for which there was a very high level of acceptability on the part of the “Mensajeros de la Paz”.
- ItemGuía de procesos de cocina aplicado en cinco nuevos breaks para la cocina del personal de Supermaxi Cuenca(Instituto Superior Tecnológico Particular Sudamericano, 2022) Panamá Morales Bryam Ismael; Rojas Pozo Daniel SebastiánThe present research work was focused on the elaboration of a guide of culinary processes applied in the kitchens of the Supermaxi, therefore, it was found as a problem of this institution, that a large number of products were discarded that could be reused in favor of all the workers. Of the company, in addition, to collaborate with the environment, when reusing products and thus avoiding contamination, since the loss of food entails the waste of resources used in production such as land, water, energy and supplies, for what the waste of large amounts of food, supposes unnecessary emissions of CO2 that contribute to global warming and climate change. This is intended to raise awareness and sensitize the directors and employees of the Supermaxi company, in the reuse of products that allow avoiding waste and especially aimed at improving their diet at low cost. That is why the present work focused on planning, building and socializing a menu with five break proposals, which, as its name indicates, is a guide, an example for more recipes; In addition, the investigation will collaborate with the necessary information to make workers aware of the proper handling of products, which will also prevent waste; This was achieved by applying a descriptive research methodology, the same one that was done in situ, in collaboration with the company's employees, photographic inputs, documentary information were available, which led to the elaboration of the breaks, which will collaborate in the daily diet. Of its employees, promoting better health, by consuming fresh, healthy food with the necessary nutrients, all based on the organoleptic analysis of the products. Then the socialization, approval and validation of the culinary guide was carried out, which fulfilled the objective of the investigation.
- ItemElaboración de dos menús vegetarianos de tres tiempos en el restaurante Molino del Puente aplicando técnicas de vanguardia en productos aledaños a la zona de Cuenca(Instituto Superior Tecnológico Particular Sudamericano, 2021) Pacheco García Edisson Alexander; Tenezaca Acero Luis AntonioThe purpose of this research is to elaborate two vegetarian menus applying avant-garde techniques in products from the area of Cuenca in the restaurant "Molino del Puente" located at kilometer 15 of the Cuenca-Molleturo-Naranjal road, Cuenca, Ecuador. This is due to the fact that the restaurant does not offer vegetarian dishes and customers demand this type of menu, it is also necessary for the strengthening and improvement of service in the restaurant to offer a variety of dishes on the restaurant menu. This information was evidenced by interviewing the restaurant manager who expressed the need to offer other types of food and also through the survey applied to the customers of the restaurant who were mostly inclined to vegetarian menus and the demand for variety of dishes. The research was based on a descriptive methodology, documentary research design and field observation. It was characterized as a non-experimental field research, using a mixed qualitative and quantitative approach. Experimental research methods and techniques were also applied to carry out the two vegetarian menus with products from the area under study. Using the technique of recording dishes and the methodology of work, where the vegetarian menus were presented through the use of logs and route cards of the preparations made. These menus were then evaluated by experts in the area. As a result, it was found that the restaurant "Molino del Puente" has a menu of customers who are inclined to vegetarian menus and the restaurant is in need of varying the supply of dishes, due to customer demand and to increase the number of customers.
- ItemElaboración de tres conservas innovadoras con papa nabo, aplicadas en elaboraciones culinarias para la Asociación de Productores Agroecológicos del Azuay(Instituto Superior Tecnológico Particular Sudamericano, 2021) Carabajo Lliguichuzca Olga Piedad; Rojas Campoverde Cristian EduardoThe study of this project highlights the losses and the absence of information produced by the non-use of “papa nabo” in people’s daily diet and throughout the chain food, in this way its importance is evaluated and it establishes its causes as well as possible ways to prevent them. The next purpose its about the elaboration of three preserves with “papa nabo” applied in culinary elaborations for the “Asociación de Productores Agroecológicos del Azuay” based in techniques in order to check if its possible the yearning for said field of investigation. In advance of the plan through a descriptive investigation and a qualitative approach that it helps us to size the information through and analysis, also with investigation techniques, interviews and surveys directed to the producers and consumers of the association in order to know the opinions of each one of them, through the investigation of documents, the theorical framework has been structured In order to know the acceptation of the project, a meeting was held with the producers of the APA association where it has been made a tasting of the preserves applied in preparations like a barbaroise dessert, tortilla chips with “papa nabo” fillet, “papa nabo” ice cream and chicken roll with spicy “papa nabo” sauce, result that are determinated in the chapter four of this work. Finally, a favorable result was obtained since most of the answers in the survey were rated with the highest scores between 3 and 4, being the qualification table between 0 to 4, in this way, it was shown that the preserves have a good acceptance among the producers, so they will be able to transmit the process and the form of use that can be given to this vegetable.