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Manual De Apoyo Taller De Técnicas Básicas De Cocina

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Manual De Apoyo Taller De Técnicas Básicas De Cocina Escuela de Hotelería, Turismo y Gastronomía. Vicerrectoría Académica. MANUAL DE APOYO Taller de Técnicas Básicas de Cocina Primer semestre O M IS R Titular del derecho: Universidad Tecnológica de Chile U INACAP T N° de inscripción en el Registro de Propiedad Intelectual # ...................... de enero Y 2015 A © INACAP 2015 MÍ Derechos Reservados O N O R T S A Colaboró en el presente Manual o Texto Guía asignatura: G , Instructores de INACAP ÍA Sr. Nicolás Carrasco R E Sr. Matías Panigatti L Sr. Peter Thomen E T Sr. Lorenzo Arancibia O Sr. Juan Carlos Vásquez H Sr. Alberto Sepúlveda EA Srta. Susana Martínez L. Asesora Nacional de Gastronomía R Á GASTRONOMÍA Y TURISMO HOTELERÍA, Manual Taller de Cocina I Semestre Página 1 Escuela de Hotelería, Turismo y Gastronomía. Vicerrectoría Académica. Tabla de contenido 1. HIGIENE Y SEGURIDAD EN COCINA ...........................................................................................................................................................................7 2. TÉCNICA DE LAVADO DE MANOS ..............................................................................................................................................................................9 3. MANIPULACIÓN DE CUCHILLOS .................................................................................................................................................................. 10 4. TÉCNICAS DE MANIPULACIÓN DEL CUCHILLO .......................................................................................................................................................11 5. TIPOS DE CORTES ......................................................................................................................................................................................... 12 1. Ejemplos de Cortes ..................................................................................................................................................... 14 2. Cortes de Papas .......................................................................................................................................................... 14 6. VOCABULARIO TÉCNICO .............................................................................................................................................................................. 15 7. MÉTODOS DE COCCION ............................................................................................................................................................................... 17 O 1. Cocción por calor húmedo .......................................................................................................................................... 17 M IS R 2. Seca o por Concentración ........................................................................................................................................... 20 U 3. Mixto o Combinado .................................................................................................................................................... 21 T Y 8. AYUDAS DE COCINA ..................................................................................................................................................................................... 22 A 1. Estructurador de Aromas ............................................................................................................................................ 22 MÍ O 2. Espesantes .................................................................................................................................................................. 23 N O 1. Compuestos ............................................................................................................................................................ 23 R T S 2. Simples ................................................................................................................................................................... 24 A G 9. ESTRUCTURADORES DE SABOR ........................................................................................................................................ 25 , 1. Fondos ........................................................................................................................................................................ 25 ÍA R E 1. Fondo Claro: ........................................................................................................................................................... 25 L E 2. Fondo Oscuro: ........................................................................................................................................................ 26 T O 10. REFINADORES .......................................................................................................................................................................... 27 H 11. LAS SALSAS ................................................................................................................................................................................................... 27 EA 1. Salsas Frías (emulsiones) Estables e Inestables................................................................................................... 28 R Á 2. Características físicas de las salsas .............................................................................................................................. 29 GASTRONOMÍA Y TURISMO HOTELERÍA, 3. Partes y Funciones de una salsa .................................................................................................................................. 29 4. Salsas Blancas ............................................................................................................................................................. 29 1. Derivados de la Salsa Bechamel .............................................................................................................................. 30 5. Salsas Oscuras ............................................................................................................................................................. 30 1. Derivados de salsas oscuras .................................................................................................................................... 31 2. Derivados de la Salsa Española ............................................................................................................................... 31 12. SOPAS ...................................................................................................................................................................................... 33 Manual Taller de Cocina I Semestre Página 2 Escuela de Hotelería, Turismo y Gastronomía. Vicerrectoría Académica. 1. Sopas claras o Consomé .............................................................................................................................................. 33 2. Proceso de clarificación .............................................................................................................................................. 34 3. Sopas ligadas ....................................................................................................................................................35 1. Potages veloutè ...................................................................................................................................................... 35 2. Potajes purés .......................................................................................................................................................... 35 3. Sopas internacionales, nacionales y especiales ....................................................................................................... 35 13. EL HUEVO ..................................................................................................................................................................................................... 36 1. Control de Calidad....................................................................................................................................................... 38 2. Aplicaciones culinarias de los huevos según su cocción ............................................................................................... 39 1. Huevos a la copa o à la coque .................................................................................................................................. 39 2. Huevos Mollets ....................................................................................................................................................... 39 O 3. Huevos Duros ......................................................................................................................................................... 40 M IS 4. Huevos en Cocotte .................................................................................................................................................. 40 R U 5. Huevos Pochados.................................................................................................................................................... 41 T Y 6. Huevos Moulés ....................................................................................................................................................... 42 A 7. Huevos salteados, a la sartén o Poelés ...................................................................................................................
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