Browsing by Author "Jaramillo Granda, Marlene del Cisne"

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Aplicación de técnicas de encurtidos y conservas con vegetales cultivados en la parroquia de San Joaquín
(Universidad de Cuenca, 2024-09-12) Guapisaca Abad, Gabriela; Peña Carchi, Carolina de los Angeles; Jaramillo Granda, Marlene del Cisne
The parish of San Joaquín is recognized for being one of the parishes with the greatest capacity to optimize nature and its soil for its crops. This parish includes a sequence of activities from its crops, the harvest of these products and their subsequent use in the kitchens of gastronomic establishments in Cuenca. This work reflects the nutritional values and organoleptic characteristics contained in vegetables from the region such as romanesco (Brassica oleracea 'Romanesco'), watercress (Nasturtium officinale) and sambo (Cucurbita ficifólia). Field research, bibliographic research and several tests were carried out based on these vegetables to obtain different by products with different techniques. This proposal seeks to raise awareness about the variety of vegetables that are produced in this locality and the application of pickling and canning techniques for the production of products with them. At the conclusion of this work, several standard recipes were developed based on the products and their applications in the preparation of sweet and savory dishes with pickles and preserves techniques, which were approved and tasted by the tribunal made up of professional teachers of gastronomy who provided criteria on flavor, texture, color and aroma when making use of the aforementioned techniques.
Elaboración de masa de pizza, calzone y foccacia con base en tres verduras: zanahoria, remolacha y calabaza
(2017) Zúñiga Arévalo, Ana Cristina; Córdova Guevara, Renato Alonso; Jaramillo Granda, Marlene del Cisne
The pizza, calzone and focaccia are all specialties of Italian Cuisine which have been introduced internationally to kitchens around the world. All of which have been widely received and enjoyed throughout history. This is due to the fact, that their creation is fast, relatively simple and economic, making them a popular variety of food for all people. This project of investigation will allow us to explore a different technique of dough creation for pizzas, calzones and focaccias, Italian foods and have been given a traditional touch by using the products that we can find within the culture and region of Azuay and have been developed over many years, among which we will highlight the pumpkin, carrot and beet. These will be the products in which we will focusfor the development of this project, providing distinct taste and applying the baking like principal techniques learned.