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Área de hotelería gastronomía y turismo Dirección Curricular 2010
MANUAL TALLER DE COCINA II O M S I R U T Y A Í M O N O R T S A G , A Í R E L E T O H A E R Á
ALUMNO
SEGUNDO SEMESTRE
Titular del derecho: Universidad Tecnológica de Chile INACAP N° de inscripción en el Registro de Propiedad Intelectual #............ #............ de 2010. © INACAP 2010 Derechos Reservados Colaboró en el presente Manual o. Sr. Nicolás Carrasco Sr. Matías Panigatti Sr. Alberto Sepúlveda Instructores de INACAP Srta. Susana Martínez L. Asesora Curricular Área Hotelería y Gastronomía Casa Central 1
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Área de hotelería gastronomía y turismo Dirección Curricular 2010
INDICE DE CONTENIDOS POR CLASE
Clase I
Página TEORÍA ENSALADAS
3
ACOMPAÑAMIENTOS NO TRADICIONALES
6
Clase II Clase III SALSAS INESTABLES CALIENTES
8
Clase IV EL CORDERO EL CERDO
10 14
Clase V, VI EVALUACIÓN
Clase VII MARISCOS Y CRUSTACEOS
21
Clase VIII, IX HISTORIA GASTRONOMIA CHILENA
37
Clase X, XI PASTAS
39
Clase XII, XIII EVALUACIÓN
Clase XIV INTERIORES
43
Clase XV FARSAS (rellenos)
49
Clase XVI MÉTODOS DE COCCION (cocción mixta)
57
Clase XVII, XVIII EVALUACIÓN
ANEXOS BIBLIOGRAFÍA
45 47
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LAS ENSALADAS Las ensaladas han tenido gran aceptación desde la antigüedad por sus propiedades alimenticias. Los egipcios comían los vegetales crudos, con aceite y vinagre, mezclados con hierbas aromáticas de Oriente. Hay documentos que prueban el consumo de ensaladas a través de todas las épocas de la Historia. Es muy agradable tener ensaladas en el menú diario, ya que sirven para aumentar la variedad, el color, el gusto y el valor nutritivo de la comida. Son unos de los platos más versátiles y se pueden combinar con cualquier comida. Las ensaladas tienen como fin complementar una comida y darle una mejor presentación, así como también para demostrar creatividad en cada plato. La extensa variedad de ensaladas, unida a la simpleza de muchas, hace difícil clasificarlas. Los componentes o ingredientes de ensaladas incluyen vegetales, arroces, legumbres, carnes, lácteos, aves, mariscos, frutas, etc. Para esto existen cinco partes básicas de una ensalada: Base, cuerpo, aderezo, guarnición y decoración o término.
La base: es lo que determina como se va a colocar el total en el plato. El cuerpo: es el ingrediente principal, debe ser el foco central. El aderezo: se usa para aumentar y añadir sabor al cuerpo de la ensalada y se puede mezclar con los ingredientes principales o se puede servir aparte. La guarnición: le da forma, color y textura a la ensalada. La decoración o término : se considera el elemento visual atractivo dentro de la ensalada. Aunque la preparación básica es la misma para todas las ensaladas, se distinguen los siguientes grupos: Ensaladas como hors d’oeuvre . Son de preparación atractiva y liviana, para crear un efecto estimulante del apetito. Ensaladas como acompañamiento. Estas sirven para acompañar platos de carne, aves y pescados. Ensaladas como plato fuerte. Su principal ingrediente debe ser un alimento rico en proteínas, pudiendo ser una combinación de carne, pescado, frutas, verduras y productos
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productos lácteos y gelatina. Pueden prepararse en moldes o congeladas. Además encontramos la siguiente clasificación dentro de las ensaladas como acompañamiento. 1. Ensaladas simples : Estas se preparan con un solo tipo de legumbre y puede servirse con todos los platos fríos y calientes de carnes, aves y pescados.
2. Ensaladas mixtas : Son en realidad una combinación de 2 ó más ensaladas simples. Se sirven sin mezclarse, para que el cliente pueda hacerlo a su gusto. Naturalmente hay que ofrecer ensaladas que se puedan combinar.
3. Ensaladas compuestas : Una ensalada de este tipo, es una composición armoniosa de varios ingredientes que se complementan entre sí, tales como: papas, pepinos, champiñones, pescados, carnes, frutas, etc.
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Puntos esenciales para obtener una buena ensalada:
Calidad de los ingredientes. Presentación. Sencillez. Pulcritud. Contraste y armonía. Buena combinación de los alimentos. Temperatura. Humedad.
ACOMPAÑAMIENTOS NO TRADICIONALES Los acompañamientos no tradicionales son aquellos que no son consumidos de manera regular en un punto geográfico específico o que no pertenecen a la cultura propia de ese lugar, lo que los hace que no sean de consumo masivo. Cabe destacar que estos acompañamientos, no necesariamente son los mismos en todo el mundo, ya que por ejemplo para un italiano será común consumir un risotto, pero no para un chileno. Los siguientes son diferentes ejemplos de acompañamientos acompañamientos no tradicionales. 1. Almidones.
Papa Rösti: papa cruda rallada, condimentada con sal y pp, que opcionalmente puede llevar pre cocción de 15 min. y tener garnitura de tocino y ciboulette, se cocina en plancha o sartén en forma de pequeñas tortillitas.
Risotto: sudar chalota ciselada Marcar el arroz arbóreo picada en un poco de mantequilla u oliva.
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luego ir agregando fondo de ave poco a poco hasta que se cocine.
Antes de servir agregar queso parmesano rallado, trozos de mantequilla y opcionalmente crema.
Recuerda que los risottos pueden llevar garnituras, que dependiendo de su naturaleza pueden ir al comienzo o al final de la preparación.
2. Cereales.
Cous-cous y Burgol: hervir fondo de ave con mantequilla y finas hierbas a elección, agregar el cous-cous o burgol al líquido fuera del fuego (1 parte del trigo por 3 de fondo) hidratar, agregar más fondo si es necesario, cocinar por un par de minutos y agregar garnitura de frutos secos, montar como quenelle o en molde de pvc. Polenta: para realizar polenta dura, hervir 3 partes de líquido perfumado (fondo de ave, leche) y saborizado; agregar 1 parte de polenta en forma de lluvia, evitando la formación de grumos. Cocer por 3 minutos aproximadamente. Estirar en una budinera enmantequillada y enfriar para luego cortar de manera deseada y gratinar con ayuda de queso parmesano y/o mantequilla. Para la polenta cremosa realizar el mismo procedimiento que el anterior, pero utilizar 5 partes de líquido hirviendo. Cocer por 10 minutos aproximadamente y terminar su cocción con una poco de queso parmesano y mantequilla. Trigo mote: hidratar el mote de un día para otro. Su preparación puede ser hervida o utilizando la misma técnica de un risotto. ris otto. Quínoa: lavar profusamente la quínoa para eliminar la saponina. Se puede trabajar a modo de un arroz pilaf o como
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2. Vegetales
Champiñones negros: champiñones parís salteados de manera tradicional y apagados con miel de abejas, vino tinto y opcionalmente salsa de soya, más sal y pp (repetir el ejercicio dos a tres veces en pocas cantidades para formar una costra en el producto de color rojo oscuro). Puerros grillados: lavar y cortar si corresponde, luego dejar marinar en aceite de oliva, finas hierbas y vinagre balsámico (2x1), para luego grillar y sazonar. Tomates deshidratados: cortar tomates en octavos (con piel pero sin semillas) y marinar con ajo picado o molido, aceite de oliva, romero, azúcar granulada, sal y pp. Llevar al horno a 120-140°C por 1 hora aprox. Sobre una rejilla. Chalotas y ajos glaseados: disponer en papel alusa foil dientes de ajo y chalotas (ambos pelados, enteros y separadamente) junto con mantequilla, azúcar granulada o miel de abejas, fondo de ave, sal y pp. Cerrar papel y llevar al horno a 120-140°C por 20 min. Flan de zanahorias: cocinar a partir de agua fría 500grs de zanahoria, enfriar y licuar con 3 huevos y 2 yemas mas sal y pp, una vez hecha la base del flan agregar 80 cc de crema liquida y disponer en timbales previamente enmantecados, tapar con papel metálico y cocinar a baño maría por 40-50 min. a 160°C (se recomienda rellenar los moldes con ½ o ¾ del volumen del molde). Champiñón ostra grillado: marinar los champiñones en oliva, ajo molido, finas hierbas y poca cantidad de champaña por 20 min. luego grillar.
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SALSAS INESTABLES CALIENTES Esta salsa tienes sus orígenes en Francia, del enriquecimiento de recuperar los líquidos de cocción con mantequilla. Hoy en día la técnica a evolucionado hasta llegar a preparaciones elaboradas elaboradas como una buena reducción reducción de vinagre y/o vino y después emulsionando con proporciones de mantequilla. mantequilla. La proporción de mantequilla siempre va a depender de la calidad de mantequilla, la textura deseada y el gusto del mercado objetivo. Los fosfolípido y proteínas contenidos en el agua de la mantequilla son capaces de emulsionar el doble y hasta el triple de la grasa de leche en la l a que están inmersos. Estas salsas empiezan a cortarse y perder grasa de leche si su temperatura sube por encima de los 58ºC. Lo ideal es mantener esta salsa cerca de los 52ºC, ya que a esta temperatura, y cuidando la emulsión nuestra salsa es capaz de mantenerse “estable” por un poco más de tiempo.
Ejemplo elaboración Beurre Blanc
Reducir vino blanco, Chalota y vinagre
Filtrar la reducción
Una vez filtrada agregar La mantequilla en parmentier hasta dar textura de salsa
Recuerda que esta salsa no debe superar los 58ºC, y al elaborar la reducción, en el caso del vino tinto el exceso de reducción de
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CORDERO El cordero es el ejemplar juvenil, de menos de un año, de cualquier especie del género Ovis, en especial de Ovis aries, la oveja doméstica; la carne de cordero, procedente de animales de entre un mes y un año de edad y con un peso de entre 5,5 y 25 kg, es la forma principal en que se consumen estas especies. La carne de ovejas mayores se comercializa con otro nombre. El cordero lechal o lechazo es el que aún no ha sido destetado, típicamente de 4 a 6 semanas de edad y con un peso de 5,5 a 8 kg. El sabor y textura de la carne de cordero lechal a la parrilla (por ejemplo, en chuletillas) o asada (lechazo asado) se consideran generalmente de mayor calidad que los del cordero mayor. Probablemente la mejor zona para tomar cordero lechal en España sea el norte, incluyendo Castilla y León y La Rioja. En muchos países es prácticamente imposible encontrar carne de cordero lechal, al considerarse antieconómica su producción. La carne de cordero es carne proveniente de una oveja menor de un año de edad. Muchos son traídos al comercio de 6 a 8 meses de vida. Si la frase “cordero de primavera” aparecer en una
etiqueta del paquete de carne, significa que el cordero se llevo a la matanza entre marzo y octubre. Este término proviene de mucho tiempo atrás, cuando los corderos nacían en invierno, en medio de un invierno difícil, con poca probabilidad de sobrevivir hasta el próximo año. Hoy en día, con condiciones más protegidas en la cría de animales domésticos, el disfrutar de la carne de cordero no está confinado a una época en particular del año. Un cordero pesa alrededor de 120 libras (54.43 kg.) y ofrece aproximadamente 60 a 72 libras (27 a 33 kg.) de cortes comerciales de carne de cordero, lo cual incluye hueso y grasa. La carne de carnero es carne proveniente de una oveja mayor de un año de edad. Es usual que sea menos tierna y tiene un sabor más fuerte que la carne de cordero. Durante el destete, los corderos se comienzan a alimentar gradualmente de forraje o grano crudo molido. Son criados con heno y comida que contiene maíz, cebada, milo (una especie de sorgo) y /o trigo suplementados con vitaminas y minerales. Los corderos son usualmente “terminados” (crecen hasta la madurez) en corrales de engorde, donde son alimentados con comida
especialmente formulada.
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Cortes más utilizados del cordero.
CARNE DE CORDERO 1. Steak de la silla 2. Lomo con filete en Tranches 3. Brochetas / Kebab 4. Chuletas 5. Costillas 6. Lomo en Medallones 7. Gigot-Steak 8. Lomo entero 9. Filet entero 10. Gulasch
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USOS RECOMENDADOS DE CORTES DE CORDERO
PREPARACION TIPOS CORTE PARRILLA PIERNA PIERNA DESHUESADA PIERNA FRANCIA PIERNA SIN CUADRIL PIERNA SIN GARRÓN GARRON TRASERO CHULETA SILLA 75 MM SILLA 25 MM SILLA CORTA C/H CHULETA FRANCESA LOMO CON PIEL LOMO SIN PIEL FILETE SIN CABEZA COSTILLAR CUARTO DELANTERO CD S/H CON MALLA PALETA CUADRADA RIÑONES LENGUA MOLLEJAS PANA CORAZON CRIADILLAS TRIPAS
HORNO BISTEC CACEROLA ESTOFADO CAZUELA
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CERDOS La genética en un plantel porcino es compleja y de gran importancia ya que las razas de cerdos son muy específicas. Para lograr un alto número de cerditos por camada y que estos tengan una carne de buena calidad y en el menor tiempo posible, es necesario realizar diferentes cruzas entre aquellos animales seleccionados de distintas razas.
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Pierna Es un corte individual que corresponde a la región de la pelvis, muslo y pierna. Limita hacia delante con las chuletas y con el costillar y hacia abajo con la patita. De esta pieza se obtiene el pernil de pierna, jamón y hueso. Método de cocción más recomendado: recomendado: Cocción por calor húmedo (cacerola).
Chuleta Es un corte individual situado en la región dorsal, el limite anterior es el corte que lo separa de la cabeza y el limite posterior, el corte que lo separa de la cola y la pierna. El límite inferior inferior es el
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Paleta Es un corte individual situado en la región de la espalda. Limita hacia arriba con las chuletas y por su parte interna (plano medio) con el costillar y hacia abajo con el pernil de mano. Método de cocción mas recomendado: Cocción por calor húmedo (cacerola), Cocción por calor seco (horno- parrilla), Cocción Mixta
Pernil de mano Es un corte individual situado en la región del brazo, limita hacia arriba con la paleta y hacia abajo con la mano. Método de cocción más recomendado: Cocción por calor húmedo (cacerola), Cocción por calor seco (horno- parrilla)
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Rabo Corresponde al segmento segmento caudal. Método de cocción mas recomendado: Cocción por calor húmedo (cacerola), (cac erola), Cocción por calor seco (horno- parrilla), Cocción Mixta
Cabeza Separada del del cogote al nivel de la articulación atlanto atlanto occipital. Método de cocción más recomendado: recomendado: Cocción por calor húmedo (cacerola).
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MARISCOS Los crustáceos y moluscos se engloban en el término “mariscos” cuyo nombre indica su relación con el mar, son animales invertebrados comestibles marinos o continentales, crustáceos y moluscos frescos o conservados por distintos procedimientos autorizados. CLASIFICACIONES
Clasificación científica:
LOS MOLUSCOS Mariscos de cuerpo blando generalmente de simetría simetría bilateral protegidos total o parcialmente por por
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En los bivalvos la concha forma dos cubiertas o valvas que se cierran y abren por la acción de unos músculos especiales. En los cefalópodos la concha queda reducida a una varilla cartilaginosa interna.
En ciertos caso existe el hermafroditismo, pero en su mayoría tienen sexo separados La reproducción suele realizarse mediante huevos, depositados en el agua envueltos por una sustancia que aísla a los huevos. Su régimen de alimentación es muy variados pudiendo ser fitófagos, carnívoros, depredadores y micrófagos. El origen de estos animales corresponde a la era paleozoica
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MOLUSCOS UNIVALVOS: Moluscos con un cuerpo asimétrico protegido casi siempre por una concha dorsal que presenta una torsión espiral característica, que hace que la masa visceral se arrolle sobre si mismo 180 ° C a la derecha los sentidos están casi siempre en los tentáculos. El pie está bien desarrollado y la piel es rica en glándulas que segregan mucus que es en el caso de los terrestres, les facilita el desplazamiento, tanto la cabeza como el pie pueden introducirse en la concha ante condiciones desfavorables.
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Están muy bien adaptados para nadar y se trasladan mediante la expulsión del agua por un embudo o sifón que poseen. Los decadópodos poseen una concha caliza interna y los octópodos carecen de ella, son carnívoros muy voraces. Su piel es lisa y húmeda, sin manchas sanguinolentas o
extrañas a la especie. Sus ojos vivos, brillantes y salientes de sus orbitas sus músculos son consistentes y elásticos.
MOLUSCOS TUNICADOS: Subtipo de animales cuya cuerda dorsal se halla localizada en la cola, caracterizados además por segregar una túnica que los protege. Ejemplo: El Piure.
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Branquiuros: Son crustáceos decadópodos de abdomen corto, replegado bajo el cefalotórax, que es muy grande y
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conservando todo su sabor y aroma, mediante la acción de vapor de agua o del agua en ebullición, coagulando las proteínas de sus carnes siendo enfriados inmediatamente , así como sus características nutricionales.
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Aspecto culinario
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HISTORIA DE LA GASTRONOMÍA CHILENA
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