Propuesta de aplicación de técnicas de cortes y métodos de cocción en tres tipos de pescado de río en recetas de cocina de autor

Abstract

This research provides important information about trout, tilapia, and carp. It includes the origins, nutritional value, organoleptic properties, physical characteristics, and taxonomy of each fish. As a result we obtained an easy –to-access document for community learning.

In addition, cooking and cutting methods as well as cooking terms used for the preparation of cold or hot recipes are detailed in the document. Since the current knowledge of food handling is limited, it is intended to promote the use of this genre along with its elaboration and production in new gastronomic preparations.

At the same time it will be complemented by the INEN, BPMs, and HACCP regulations for the proper handling of this product due to the delicate handling that is required starting with the reception of the product, following with its storage, and ending with its production. Simultaneously, recent culinary trends and techniques will be taken into consideration.