Tipos y aplicaciones con camarón ecuatoriano para la alta cocina
The idea of the project is to thoroughly investigate the types, applications, physical characteristics and utilization of Ecuadorian shrimp for haute cuisine and to give people the knowledge of the vastness of gastronomy. We will describe and know the physical characteristics, taste, and everything...
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| 主要作者: | |
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| 格式: | bachelorThesis |
| 語言: | spa |
| 出版: |
2017
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| 主題: | |
| 在線閱讀: | http://dspace.udla.edu.ec/handle/33000/7053 |
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添加標簽 | 總結: | The idea of the project is to thoroughly investigate the types, applications, physical characteristics and utilization of Ecuadorian shrimp for haute cuisine and to give people the knowledge of the vastness of gastronomy. We will describe and know the physical characteristics, taste, and everything that you should know about Ecuadorian shrimp in general to have a better knowledge of this and give people confidence and safety to try the many dishes offered by our country. We will find a brief description of the most important places where it is most easily found and its collection, naming the main provinces. We will include techniques and assemblies to give an idea of what can be done and innovate inside the kitchen. Then we start with the practical development of the project, putting in practice some recipes, highlighting the taste of the protein that we will use, with all this we seek to make people aware that Ecuador is full of national products of excellent quality for even daily use in Our food, and that he would also be a very good economic assistant. It is only a matter of offering new ideas and reinventing gastronomy and, therefore, haute cuisine, using simply Ecuadorian products. Finally only open information from where ideas for the development of the project were obtained. It concludes and recommends that the project be viable to set up a business with shrimp main ingredient and carry out in the future. |
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