Browsing by Author "Bermeo Crespo, Johanna Marisol"

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    Aplicación de técnicas clásicas y vanguardistas en la elaboración de postres a partir de productos andinos: chayote Sechium Edule, chirimoya Annona Cherimola Mill, frijol Phaseolus Vulgaris, jícama Pachyrhizus Erosus y taxo Passiflora Tripartita Var. Mollissima
    (Universidad de Cuenca, 2022-09-15) Baque León, María Fernanda; Bermeo Crespo, Johanna Marisol; Jaramillo Granda, Marlene del Cisne
    The purpose of this proposed intervention project is to use Andean products through classic and avant-garde techniques based on Sechium Edule chayote, Annona Cherimola Mill custard apple, Phaseolus Vulgaris bean Pachyrhizus Erosus jicama and Passiflora Tripartita Var taxo. Mollissima, in confectionery; in order to harmoniously combine food needs and current trends in beneficial health products. The application of Andean products opens doors to obtain possibilities for the development of new recipes, this project also includes the review and analysis of the content of documents, texts of the different Andean products and their properties. It also compiles the development of various classic and avant-garde techniques, in the realization of a gastronomic proposal of author recipes in the area of ​​confectionery. all desserts elaborated were subjected to a tasting analysis by a focus group made up of specialized teachers in that area, to assess their organoleptic attributes such as taste, smell, texture and presentation of the same. The classic and avant-garde techniques applied in each of the products were; baking, bain-marie, tempering, letter point, snow point, nougat point, kneading, whipping, beating, gelling, sous vide, foams or siphon, ice cream using liquid nitrogen, esterification, air and dehydration; all these from Andean products mentioned previously, where a recipe book with 20 signature dessert proposals was recreated. From the analysis obtained from the development of different recipes, it was possible to demonstrate how the application of Andean products through culinary techniques in confectionery, provide different flavors and textures to each of the desserts made, so that today they become important again. that they should not have lost, in order to rescue their culinary use, thus becoming important elements of our economy, culture and gastronomic traditions. Keywords: Andean products. Classic techniques. Avant-garde techniques. Techniques culinary. Cake shop. Tasting.