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Cocina II MANUAL & RECETARIO

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Cocina II MANUAL & RECETARIO Carrera de PROFESIONAL GASTRONÓMICO II 2019 Cocina II MANUAL & RECETARIO PROFESIONAL GASTRONÓMICO II - 2019 Cocina II MANUAL & RECETARIO GASTRONOMÍA DE FRANCIA .................................................................................................. 7 Generalidades .................................................................................................................................... 8 Distribución de las Comidas ................................................................................................................ 9 Preparaciones, Ingredientes y Platos Típicos por Regiones: ......................................................................................... Técnicas y Preparaciones: ............................................................................................................................................ FONDUE ............................................................................................................................................ 16 FONDUE DE QUESO ................................................................................................................................................ 17 FONDUE BOURGUIGNONNE .................................................................................................................................. 18 FONDUE DE CHOCOLATE ........................................................................................................................................ 19 CRÊPES ..................................................................................................................................................................... 19 QUICHES: ................................................................................................................................................................. 20 CANAPÉS ................................................................................................................................................................. 22 RECETAS .................................................................................................................................................................. 23 FONDUE DE QUESO .............................................................................................................................................. 23 FONDUE BOURGUIGNONNE ................................................................................................................................ 23 FONDUE AU CHOCOLAT ....................................................................................................................................... 24 MASA BRISADA – PATÉ BRISSÉ ............................................................................................................................. 25 QUICHE LORRAINE ............................................................................................................................................... 25 TARTA TATÍN – TARTE TATIN................................................................................................................................ 26 CRÊPES VERDES GRATINADAS, RELLENAS DE CHAMPIGNONS Y GRUYÉRE ......................................................... 26 CRÊPES SUZETTE................................................................................................................................................... 27 CRÊPES NORMANDES/DAS ................................................................................................................................... 28 AUMONIÈRES MEDITERRÁNEAS (“AUMÔNE” = LIMOSNA) ................................................................................. 29 CRÊPES DE PESCADO Y VEGETALES ...................................................................................................................... 30 MASA DE CRÊPES ................................................................................................................................................. 31 TARTARE DE LOMO .............................................................................................................................................. 31 FRICASSE DE AVE .................................................................................................................................................. 32 GRUYERE SOUFFLE ............................................................................................................................................... 33 GASTRONOMÍA DE ESPAÑA ................................................................................................. 34 Generalidades .................................................................................................................................. 35 Técnicas y Preparaciones: ........................................................................................................................................ 44 MIGAS ...................................................................................................................................................................... 44 PIMIENTO DEL PIQUILLO ........................................................................................................................................ 46 PAELLA ..................................................................................................................................................................... 47 Paella Mixta: ............................................................................................................................................................ 48 RECETAS .................................................................................................................................................................. 50 PAELLA A LA VALENCIANA .................................................................................................................................... 50 FIDEUA ................................................................................................................................................................. 51 MIGAS .................................................................................................................................................................. 51 EMPANADA GALLEGA .......................................................................................................................................... 52 PULPO A LA GALLEGA ........................................................................................................................................... 53 PINCHO DE ANCHOA ............................................................................................................................................ 53 CALLOS A LA MADRILEÑA..................................................................................................................................... 54 FABADA ................................................................................................................................................................ 55 PATATAS BRAVAS ................................................................................................................................................. 55 2 PROFESIONAL GASTRONÓMICO II - 2019 Cocina II MANUAL & RECETARIO GASTRONOMÍA DE ITALIA.................................................................................................... 56 Generalidades .................................................................................................................................. 57 Técnicas y Preparaciones: ........................................................................................................................................ 61 CALZONE .................................................................................................................................................................. 61 BAGNA CAUDA ........................................................................................................................................................ 62 RECETAS .................................................................................................................................................................. 63 INSALATA DI PROSCIUTTO, RUCOLA E MELONE .................................................................................................. 63 LA BAGNA CAUDA ................................................................................................................................................ 64 POLENTA BLANCA CON ACHICORIA ..................................................................................................................... 63 POLENTA CON LA ZUCCA ..................................................................................................................................... 65 OSSOBUCO MILANES............................................................................................................................................ 65 ENSALADA CAPRESSE ........................................................................................................................................... 66 MOZARELLA IN CARROZZA ................................................................................................................................... 66 BURRATA CON HINOJO Y ZEST DE LIMONES ........................................................................................................ 66 SPAGHETTI ALLA CARBONARA ............................................................................................................................
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