Creación y aplicación de cinco sales gourmet a doce platos de autor
The purpose of this intervention project is to demonstrate the feasibility of gourmet salts to be used in author’s recipes, thus analyzing each of the ingredients to be processed to be part of the salts, their nutritional contributions, specials characteristics and how they are abstained. Salt is o...
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| Format: | bachelorThesis |
| Language: | spa |
| Published: |
Universidad de Cuenca
2021
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| Online Access: | http://dspace.ucuenca.edu.ec/handle/123456789/35595 |
| _version_ | 1785802445475020800 |
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| author | Navarro Crespo, Jessica Andrea |
| author2 | Tosi Vélez, Augusto Andrés |
| author_facet | Tosi Vélez, Augusto Andrés Navarro Crespo, Jessica Andrea |
| author_sort | Navarro Crespo, Jessica Andrea |
| collection | DSpace |
| description | The purpose of this intervention project is to demonstrate the feasibility of gourmet salts to be used in author’s recipes, thus analyzing each of the ingredients to be processed to be part of the salts, their nutritional contributions, specials characteristics and how they are abstained.
Salt is one of the oldest and most important ingredients in gastronomy, it is the one that gives body to the kitchen and in turn is an essential part of any diet. Starting from the bibliographic point based on important books, being able to know the history, characteristics, and applications of salt, because, although this element is considered dangerous to health when consumed in excess, it is also basic for gastronomy and food and cannot be omitted completely within balanced diet, being necessary in the gastronomic field to break with beliefs in many cases wrong due to ignorance of this mineral environment.
After having bibliographically embodied the information surrounding this mineral, that is one of the most important within food and gastronomy, we will continue with the elaboration of five gourmet salts, with the purpose of demonstrating that flavors and aromas can be highlighted , in a natural and correct way based on the salt for human consumption, which will be independently assessed by a taster panel test and sensory analysis assuring that they meet the aspects of flavorful and aromatic balance necessary, prior to the end point of the gastronomic application in twelve signature dishes.
The creation and applications of five gourmet salts to twelve signature dishes is very important as it brings benefits in both taste, texture, aroma, without organoleptically recharging a food while improving the presentation of preparations and dishes, based on the above mentioned, and for the results that can be obtained by creating a theoretical and specimen where knowledge on this topic was increased, which will be valuable by either an amateur or a professional cook.
The graduation work ends with the application of the five gourmet aromatic salts, and tasting of a five-course menu, to be approved by a focus group delates to the gastronomic area and to highlight the changes that occur in food when using these gourmet salts. |
| format | bachelorThesis |
| id | oai:dspace.ucuenca.edu.ec:123456789-35595 |
| institution | Universidad de Cuenca |
| language | spa |
| publishDate | 2021 |
| publisher | Universidad de Cuenca |
| record_format | dspace |
| spelling | oai:dspace.ucuenca.edu.ec:123456789-355952021-03-29T07:00:25Z Creación y aplicación de cinco sales gourmet a doce platos de autor Navarro Crespo, Jessica Andrea Tosi Vélez, Augusto Andrés Gastronomía Gourmet Cocina Industria alimentaria The purpose of this intervention project is to demonstrate the feasibility of gourmet salts to be used in author’s recipes, thus analyzing each of the ingredients to be processed to be part of the salts, their nutritional contributions, specials characteristics and how they are abstained. Salt is one of the oldest and most important ingredients in gastronomy, it is the one that gives body to the kitchen and in turn is an essential part of any diet. Starting from the bibliographic point based on important books, being able to know the history, characteristics, and applications of salt, because, although this element is considered dangerous to health when consumed in excess, it is also basic for gastronomy and food and cannot be omitted completely within balanced diet, being necessary in the gastronomic field to break with beliefs in many cases wrong due to ignorance of this mineral environment. After having bibliographically embodied the information surrounding this mineral, that is one of the most important within food and gastronomy, we will continue with the elaboration of five gourmet salts, with the purpose of demonstrating that flavors and aromas can be highlighted , in a natural and correct way based on the salt for human consumption, which will be independently assessed by a taster panel test and sensory analysis assuring that they meet the aspects of flavorful and aromatic balance necessary, prior to the end point of the gastronomic application in twelve signature dishes. The creation and applications of five gourmet salts to twelve signature dishes is very important as it brings benefits in both taste, texture, aroma, without organoleptically recharging a food while improving the presentation of preparations and dishes, based on the above mentioned, and for the results that can be obtained by creating a theoretical and specimen where knowledge on this topic was increased, which will be valuable by either an amateur or a professional cook. The graduation work ends with the application of the five gourmet aromatic salts, and tasting of a five-course menu, to be approved by a focus group delates to the gastronomic area and to highlight the changes that occur in food when using these gourmet salts. The purpose of this intervention project is to demonstrate the feasibility of gourmet salts to be used in author’s recipes, thus analyzing each of the ingredients to be processed to be part of the salts, their nutritional contributions, specials characteristics and how they are abstained. Salt is one of the oldest and most important ingredients in gastronomy, it is the one that gives body to the kitchen and in turn is an essential part of any diet. Starting from the bibliographic point based on important books, being able to know the history, characteristics, and applications of salt, because, although this element is considered dangerous to health when consumed in excess, it is also basic for gastronomy and food and cannot be omitted completely within balanced diet, being necessary in the gastronomic field to break with beliefs in many cases wrong due to ignorance of this mineral environment. After having bibliographically embodied the information surrounding this mineral, that is one of the most important within food and gastronomy, we will continue with the elaboration of five gourmet salts, with the purpose of demonstrating that flavors and aromas can be highlighted , in a natural and correct way based on the salt for human consumption, which will be independently assessed by a taster panel test and sensory analysis assuring that they meet the aspects of flavorful and aromatic balance necessary, prior to the end point of the gastronomic application in twelve signature dishes. The creation and applications of five gourmet salts to twelve signature dishes is very important as it brings benefits in both taste, texture, aroma, without organoleptically recharging a food while improving the presentation of preparations and dishes, based on the above mentioned, and for the results that can be obtained by creating a theoretical and specimen where knowledge on this topic was increased, which will be valuable by either an amateur or a professional cook. The graduation work ends with the application of the five gourmet aromatic salts, and tasting of a five-course menu, to be approved by a focus group delates to the gastronomic area and to highlight the changes that occur in food when using these gourmet salts. Licenciada en Gastronomía y Servicios de Alimentos y Bebidas Cuenca 2021-02-08T13:46:46Z 2021-02-08T13:46:46Z 2021-02-08 bachelorThesis http://dspace.ucuenca.edu.ec/handle/123456789/35595 spa TGAS;267 Attribution-NonCommercial-NoDerivatives 4.0 Internacional http://creativecommons.org/licenses/by-nc-nd/4.0/ openAccess application/pdf 178 páginas. application/pdf Universidad de Cuenca |
| spellingShingle | Gastronomía Gourmet Cocina Industria alimentaria Navarro Crespo, Jessica Andrea Creación y aplicación de cinco sales gourmet a doce platos de autor |
| title | Creación y aplicación de cinco sales gourmet a doce platos de autor |
| title_full | Creación y aplicación de cinco sales gourmet a doce platos de autor |
| title_fullStr | Creación y aplicación de cinco sales gourmet a doce platos de autor |
| title_full_unstemmed | Creación y aplicación de cinco sales gourmet a doce platos de autor |
| title_short | Creación y aplicación de cinco sales gourmet a doce platos de autor |
| title_sort | creación y aplicación de cinco sales gourmet a doce platos de autor |
| topic | Gastronomía Gourmet Cocina Industria alimentaria |
| url | http://dspace.ucuenca.edu.ec/handle/123456789/35595 |
| work_keys_str_mv | AT navarrocrespojessicaandrea creacionyaplicaciondecincosalesgourmetadoceplatosdeautor |