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American Menu Essay

4271 words - 18 pages

UNIVERSIDAD DE ESPECIALIDADES ESPIRITU SANTOMATERIACOCINA DE LAS AMÉRICASNOMBREORLANDO PAREDESPROYECTOMENU DE DEGUSTACIONPROFESORDANILO SANTA CRUZFECHA31/03/2014INDICEIntroducción -----------------------------------------------------------pág. 3Objetivos----------------------------------------------------------------pág. 3Menú---------------------------------------------------------------------pág. 4Maridaje ----------------------------------------------------------------pág. 5Costeo del menú-------------------------------------------------------pág. 5Rendimiento de proteínasMateria PrimaReceta ...view middle of the document...

Cada país del sur de América tiene una cocina única formada por su historia, geografía y cultura, pero a pesar de que la comida es distinta de nación en nación todos tienen un amor por las recetas tradicionales que se trasmiten generación en generación. Los ingredientes más comunes en los platillos de esta gastronomía son principalmente el maíz, la papa , las frutas tropicales como el coco y el aguacate , de igual manera la carne vacuna , los pescados y los mariscos, y no podemos olvidarnos de las exóticas carnes como la de cuy y que también es altamente demandada.Algunos de los platillos más reconocidos son el ceviche en Perú, el locro de papa en Ecuador, el silpancho en Bolivia, el curanto en Chile, el asado criollo en Argentina. En estas tierras podemos encontrar diversas delicias pero se necesitan profesionales altamente capacitados que conozcan, amen y valoren la grandeza de esta gastronomía para así dar a conocer al mundo la variedad de sabores que existen en estas zonas.Objetivo GeneralElaborar un proyecto de inversión para la creación de un menú de degustación de comida sudamericana.Objetivos EspecíficosElaborar un estudio técnico que permita establecer el equipamiento necesario de acuerdo al menú y su valor en el mercado.Definir los requerimientos de recursos humanosMENU DE DEGUSTACION DE COMIDA SUDAMERICANAEste menú ha sido creado con la intención de hacer un pequeño pero placentero recorrido por la cocina sudamericana, platos de Bolivia, Brasil, Ecuador, Argentina serán reflejados en nuestro menú descrito a continuación:MENÚ DE DEGUSTACIÓN SUDAMERICANOChupe de Quinua (Bolivia) Sopa de quinua, habas, papas y choclo con un toque de menta y paprika Patata y Carne de vaca Empanadas con Salsa de Chimichurri (Argentina) Fina masa de pan rellena de carne y vegetales acompañado por una salsa chimichurri a base de aceite de oliva, vinagre, cebolla, perejil. Ceviche Mixto (Ecuador) C amaron es , ostiones, mejillones y almejas marinados con limón, naranja, cebolla, aceite y ají. Feijoada (Brasil) Estofado de frijoles negros con carne de res y cerdo . Cuscuz de Tapioca Molho de Chocolate (Brasil) Cake de almidón de yuca y coco bañado en salsa de chocolateMARIDAJEEl menú cuenta con su respectivo maridaje, para el aperitivo del Chupe de Quinua tenemos un Riesling argentino de Mendoza de la marca Doña Paula Estate Riesling 2012, posee un color amarillo pálido, con expresivos aromas a flores blancas, como jazmín y notas cítricas. En boca es fresco, mineral y con buena acidez.Para las empanadas tenemos un Torrontés argentino de Salta de la marca Doña Paula Estate, tiene un atractivo color amarillo dorado e intensos aromas a jazmín, acacia...

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