Browsing by Author "Quintero Maldonado, David Fernando"

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Análisis de creación de una ruta turística gastronómica en la zona La Troncal – Cochancay, provincia del Cañar
(2016) Duche Onofre, Claudia Karolina; Quintero Maldonado, David Fernando
This research work aims to analyze the feasibility of creating a culinary tourist route in the backbone - Cochancay, it is located in the coastal area of the province of Cañar. This beautiful canton The Core has a wide variety of flora and fauna, different both natural and cultural attractions; and all this creates a purely tourism sector. As a sweet land and have the ingenuity COAZUCAR has made this magical corner is considered a recognized by the hospitality of its people and its gastronomic delight tourist destination. Therefore for the proposed theme he was carried out and analyzed four sections: Section 1: The Gastronomic tourism at global, national and local levels. Section 2: The various dishes from Canton the trunk. Section 3: Tourist Gastronomic Route The Core Area - Cochancay, province of Cañar. Section 4: Points of view, critical analysis, arguments and reflections within the context of the trial. Each of the sections was analyzed from a constructive perspective from macro to micro, which can demonstrate all that is good about the Ecuadorian gastronomy Canton and in turn the trunk.
Análisis de los nuevos restaurantes del centro histórico y su aporte al mejoramiento del servicio turístico de la ciudad de Cuenca
(2015) García Ortiz, Tania Paola; Quintero Maldonado, David Fernando
The present research work seeks to know a bit more about the influence that the tourist servers of restoration have in Cuenca like a touristic destination, and how they have become an important incentive to be considered like an obligatory point to visit the city. With the purpose of facilitating and ordering the information for a better understanding, the present essay has been divided into four sections: Section one which corresponds to an analysis of the new restaurants within the Historic Centre and its contribution….Section two….section three presents methods to improve…. Section four and the last correspond to a critical approach….
Análisis para la creación de una ruta agroturistica del cacao, para el cantón La Troncal, provincia del Cañar
(2015) Abad Alvarez, Tania Elizabeth; Quintero Maldonado, David Fernando
In the present research work it is to analyze the feasibility of creating an agro-tourist route as important to the economy complement, thereby benefiting the canton La Troncal in order to promote tourism in different populations, communities and existing colonies engaged in agriculture products such as cocoa. Agritourism nationwide is being promoted mainly in the coastal region through agriculture and contact with nature, in order to highlight its main attractions and in turn interact with nature, culture and adventure people also enjoy contact with something new and unique in the market. With direct observation; and, through surveys and interviews with farmers of different crops and people nearby, he will announce the result thereof by the analysis. And again the importance it represents cocoa production in the country, as has been known formerly as has been agriculture, also the variety of cultures through history in the canton La Troncal. This paper has focused on the colony August 10 to discuss the feasibility of a route agrotouristic as an important benchmark of the canton agricultural production.
Aplicación de la guía de buenas prácticas para turismo sostenible versión 2005, bajo los protocolos de bioseguridad: caso Hotel Raymipampa
(Universidad de Cuenca, 2021-08-16) Fárez Yunga, Gladys Sarbelia; Bermeo Orellana, William Omar; Quintero Maldonado, David Fernando
Sustainable development is a topic that over the years has been gaining importance within today's society, mainly in the tourism sector due to its direct impact on nature and the cultural aspects of populations. The guide to good practices is an instrument of great importance when analyzing hotels and their commitment to sustainability, in addition to taking into account that establishments beyond being sustainable must comply with biosecurity protocols in the face of theexisting pandemic. The methodology that has been used is a descriptive research on the current situation of the hotel, using as a technique a survey that was addressed to the management part of the company and that also contained information based on the Guide of Good Practices for sustainable tourism of the Rainforest Alliance in its 2005 version, which gives us indicators that must be evaluated, and in the eventof non-compliance they must be applied for sustainable development. Currently the Hotel Raymipampa meets several indicators requested by the guide,being a strong point the environmental field because compliance with these pointshelps the company to reduce its costs while contributing to the environment. On the other hand, there are the business and cultural fields, which despite applying certain compliance indicators, is low.
Aplicación de la Ingeniería del Menú para rediseñar la carta de los restaurantes de cocina internacional: caso Buffalo Wings and Ribs y Casa Grande Hostería
(2019-07-24) Destruge Vanegas, Jonathan Andres; Serrano Guailacela, Mauricio Israel; Quintero Maldonado, David Fernando
This research work focuses on studying the menu as a sales main tool in the food and beverage service sector, case Buffalo Wings and Ribs and Casa Grande Inn, through the implementation of the Menu Engineering as an instrument that appraises in marketing terms, what are the consumer requirements and preferences in order to maximize sales and profit. In addition, the matrix for categorization will be used for each of the dishes of the restaurants through a study of their popularity and profitability, as well as standardization of recipes to know the cost of production and profit margin worked with, facilitating more timely decision making. For this research, sales information over a period of three consecutive months had to be collected, there has been a visual analysis of the establishment, mainly the menu that has been used, in order to familiarize ourselves with the environment, having a clear concept of its theme and objectives. This study covers all processes that must be followed for proper planning, design and development of a menu, making use of marketing strategies, and drawing attention to those dishes that should be sold. As the final part of this work, the menus of the restaurants will be redesigned by applying the knowledge acquired through Menu engineering. It is estimated that sales will increase by 30 % in each establishment.
Aplicación de métodos de cocción en carnes de chivo y borrego para la elaboración de recetas de cocina de autor
(2018) Parra Ordóñez, Paulina; Maza Muñoz, Pablo Alfredo; Quintero Maldonado, David Fernando
The importance of rescuing and revaluing meat products such as of goat and sheep, have remained in our culture for a long time; leads us to develop this intervention project with great interest, that the main objective is to promote their consumption and to make known alternatives of preparations with these products. To achieve the project, a bibliographical and experimental study was carried out where the previous knowledge is put to the test, to verify what are the proper methods that will help us improve the taste and texture of these substances. This also discusses the different cooking methods relevant to these meats, for getting a better result, as a personal contribution author recipes are made so that people who are interested in this project, can have a guide for the preparation of their own procedures. With this project we demonstrate all the experience and study gained throughout our time in the university, as a result we try to offer new dishes, with touches and flavors that identify the authors, it's not just about making different food, but to create cooking that transmits a feeling, a taste that shows that there was study and hard work to reach a satisfying result.
Aplicación de técnicas de cocción como horneado, fritura, charcutería y asado a la carne de borrego en recetas de comida rápida internacional
(Universidad de Cuenca, 2021-12-13) Yuvi Muñoz, Carlos Patricio; Quintero Maldonado, David Fernando
Sheep since prehistory has been an animal of great utility for humans, since it provided food, shelter and companionship, such were the benefits that man decided to tame it. With the migratory journeys of the ancient civilizations, sheep is distributed until reaching Latin America, including Ecuador, thanks to the trips of Columbus. Nowadays, you can find about 1500 breeds of sheep scattered in different areas, from the arid deserts to the Andean moors. In Ecuador there is the Creole race as a result of a genetic deterioration of the churra and merina races. For this reason, sheep meat, borrego as it is also known, is not very appealing. This work aims to publicize the possible reasons why sheep meat is not consumed, in relation to other red meats, and propose methods of precooking and cooking in order to encourage its use in different international fast-food dishes. All this through own knowledge, bibliographic research, interviews, field research and experimentation that will result in ten fast food dishes using techniques such as: roasting, charcuterie, frying and baking. Keywords: Sheep. Fast food. Borrego. Cooking techniques. Creole breed
Aplicación de técnicas de cocina de vanguardia a los platos tradicionales de la gastronomía de la ciudad de Latacunga
(2019-03-29) Bedón Echeverría, Marcelo Esteban; Quintero Maldonado, David Fernando
The objective of this project intervention is to apply cutting-edge cooking techniques to traditional dishes of the gastronomy of the city of Latacunga, in order to revalue the preparations of the central Andean area of Ecuador and spread its traditions and customs. To accomplish this objective, it was necessary to research the customs, traditions and gastronomy of the town, in addition to identifying cutting-edge techniques that best suit the most important traditional dishes of Latacunga; this was done through qualitative methodology, by an ethnographic method and an unstructured interview technique and participant observation, information was collected from chefs from Latacunga and bibliography relevant to the subject. In addition, the quantitative methodology was applied through surveys where the most important traditional dishes of the city were collected and determined. Finally, a proposal of the 15 most representative traditional dishes of Latacunga was presented, applying different vanguard techniques, in which it was possible to maintain its flavor and aroma, but modifying the final presentation as well as its textures.
Aplicación del Concepto Food Thinking enfocado a la presentación de platos tradicionales con base en avena, cebada y trigo, en la comunidad de Ñamarín, Saraguro
(2019-07-18) Ñauta Toledo, Santiago Gabriel; Valladares Méndez, Verónica Tatiana; Quintero Maldonado, David Fernando
This intervention Project aims to implement the Food Thinking concept focused on the presentation of traditional dishes based in oast, barley and wheat, in the community of Ñamarín, located in Saraguro, in order to raise awareness and enhance these cereals as well as preparation based on them, which have been developed. In order to encourage the community to improve the gastronomy that offers in their community tourism, the project considered the need to collect their recipes based on these cereals, and in turn, look for modern cooking techniques and easy to apply and access to its environment, without altering the recipes collected at all. For this research, a mixed techniques was used, this includes interviews and surveys to community members and people whit knowledge about the gastronomy of their area, collecting the most relevant information from Saraguro. Finally, 20 traditional dishes were collected, and out of them a proposal of 6 dishes, which were given a better presentation, flavor and texture.
Capacitación culinaria en manipulación, servicio, preparación, y costeo de alimentos y bebidas, para la red de turismo comunitario del pueblo Cañari Sumak Pacha del cantón Cañar
(Universidad de Cuenca, 2012-11-11) Quintero Maldonado, David Fernando; López Molina, Diana
Elaboración de recetas de alimentación limpia y sostenible, basadas en el doceavo objetivo de la Agenda 2030 de la ONU: producción y consumo responsables
(Universidad de Cuenca, 2021-10-25) Noles Loaiza, Paula Cristina; Peñafiel Pesantez, Daniela Nathaly; Quintero Maldonado, David Fernando
This intervention project seeks to create recipes for clean and sustainable applied to gastronomic techniques, based on the twelfth objective of the UN 2030 Agenda: Responsible Consumption and Production. The project begins with a bibliographic research on sustainability within innovation gastronomy, followed by interviews on sustainability in gastronomy. Finally, a focus group is used, where the preparations are tasted assessing organoleptic qualities. The recipes used native products based on badea (Passiflora quadrangulari), melloco (Ullucus tuberosus), lupine (Lupinus mutabilis), achojcha (Cyclanthera pedata) and uvilla (Physalis peruviana). Also, cooking techniques vacuum, dehydration, fermentation and preservation enhanced the flavor. With the preparation of the recipes it was possible to know what; the badea can be easily opaque, the achojcha is ideal to use for its moisture in cakes. The melloco was a good thickener, the chocho is ideal to consume it fresh and the grape is better for marinating. As a result of the results obtained from the project, it was concluded that it is necessary that people learn the importance of using indigenous products, knowing new forms of sustainability such as; organic gardens at home, food purchased directly from the farmer, or implementing techniques gastronomic that take advantage of the product.
Innovación de postres incorporando raíces andinas con el fin de rescatar su valor gastronómico en la ciudad de Cuenca
(Universidad de Cuenca, 2016-11-11) González Cabrera, María Verónica; Quintero Maldonado, David Fernando
The Andean world has a diverse agriculture and provides enough material for culinary use. Fruits, vegetables, legumes, grains, tubers and roots are all part of this great variety of foods. According to Barrera in Ecuador, production, marketing and consumption of Andean roots has declined considerably in recent years, even though they are highly nutritious products. Because of this, the development of this monograph with the aim of rescuing the gastronomic value of these roots, the cultural importance they have raised. The implementation of the results obtained depend on the strategy, this is applied to spread the benefits of these products. This is so that an increase in consumption is achieved and consequently the area of cultivation and production expands. According to the National Plan for Good Living, rural areas have access to land and water sources that regenerate the soil and combat erosion that will expand access to sustainable technological alternatives based on agro forestry and agro be extended. This will build a more diversified, productive and sustainable agricultural sector. Therefore, diversity will be much greater because it is something that is a factor to improve diet and quality of life. That is why I have seen significant development of this paper which focuses primarily on the development of new dessert recipes using Andean roots such as sweet potatoes, parsnips, and ediblecanna. This is why it is great to publicize new consumption options these roots can provide for a more variety to the diet.
Manual de procesamiento para la obtención de los respectivos permisos de funcionamiento de las obligaciones legales para emprender establecimientos de alimentos y bebidas
(Universidad de Cuenca, 2016-11-11) Rubio García, Deisi Magdalena; Quintero Maldonado, David Fernando
The startup and commissioning of a restoration business requires compliance with certain requirements and legal procedures in accordance with the institutions that regulate the functioning of such establishments. Through research of laws, regulations and ordinances that are in effect for this year, the preparation of a procedures manual to be used by possible entrepreneurs was written. This manual aims to facilitate the completion of required procedures and ability to obtain operating permits, while optimizing time and resources and ensuring full compliance of legal obligations.
Oferta gastronómica para redes de turismo comunitario; caso: Red Pakariñan, en las comunidades de Sisid Anejo Y Kushi Waira
(Universidad de Cuenca, 2020-08-25) Farfán Tacuri, Ruth Alexandra; Parra Enríquez, Gabriela Estefanía; Quintero Maldonado, David Fernando
The present intervention project was developed with the aim of creating a gastronomic proposal focused on Community Tourism networks taking as a case study the Pakariñan Community Tourism Network in the communities of Sisid Anejo and Kushi Waira. Regarding the main methodology used in the realization of this project; it was qualitative, through which a study of the different communities was made. To this end, the representatives of each locality were interviewed to determine what weaknesses and strengths there are in terms of the gastronomy they offer. In addition, surveys were applied aimed at visitors to each community, in order to know the threats and opportunities they present. Likewise, through observation it was determined what the main ingredients are in each community to propose its use in the recipes, which seek authenticity. Therefore, the first chapter covers everything related to the raw material, as are its most important qualities and uses. The second chapter sought to rescue the traditional culinary techniques of the areas, it is also worth mentioning the introduction of new culinary methods that are easy to apply depending on the utensils present in the localities. Finally, the third chapter presented guidelines for an adequate selection of the raw material, as well as its handling until the final product was obtained. Likewise, the study aimed to emphasize the dishes presentation, giving importance to both the aesthetic aspect and the variety of ingredients used in each technical record presented.
Propuesta de aplicación de técnicas y métodos de cocción para el arroz de cebada, haba y mashua; variedades autóctonas de la provincia del Cañar
(2017) Lojano Sigua, Juan Pablo; Mejía Chillogalli, José Diego; Quintero Maldonado, David Fernando
This study aims to present autochthonous products of Cañar province and from the inter-Andean region such as barley, mashua and haba, which have been eaten for generations as the basis of people´s feeding. Therefore, their physical and organoleptic features are presented as well as the appropriate conditios for their production and harvest in order to enhance its consumption at present by giving them new uses and applications through research. The proposal is to use appropriate cooking techniques and methods for mashua, barley and haba, Andean products that have lost their value since they have been displaced by processed products. This is the reason why sweet and salty recipes with this products were made through research as to get optimal results and proper organoleptic conditions for enhancing its consumption as they have high nutrition values. Additionaly, Mashua has medicinal properties.
Propuesta de aplicación del mucílago de cacao para la elaboración de bebidas y postres mediante técnicas de vanguardia.
(2019-09-16) Rivera Cepeda, Selena Brigithe; Quintero Maldonado, David Fernando
ABSTRAC This intervention Project aims to cocoa mucilage application in the preparation of desserts and drinks upon vanguard technique, hence, allowing to promote the product since it is a waste within the different cocoa farms. Later on, it will be raw material for different preparations and an income, too. As to achieve the objectives, it was essential to research about the cocoa history and cocoa collection to know how it is extracted from the mucilage of cocoa and, in turn, know the various features it has and the utility that is given today. The different proposed preparations was identified. Therefore, the qualitative methodology using field observation technique was held at the hacienda “San José” and the hacienda “La Victoria” allowing me to interact with the people in charge, and the work is supported by pictures along whit a field journal. An interview whit open questions was applied to several professionals in the pastry and mixology areas, as well as for bibliography on the subject. Finally, the proposal for fifteen preparations was presented, which were divided in eight desserts and seven drink by applying different pastry techniques, mixology and vanguard, which managed to highlight its flavor and aroma, giving various textures as to improve its acceptance. Keywords: cocoa mucilage, pastry, mixology, avant- garde technique.
Propuesta de aplicación del polen de abeja para la elaboración de tres menús de ocho tiempos mediante técnicas de cocina de vanguardia
(2019-12-10) Arpi Arévalo, Sergio Xavier; Becerra Delgado, Jimmy Jesús; Quintero Maldonado, David Fernando
The aim of intervention Project is apply bee pollen to the preparation of three eigth-course menus using avant-garde cooking techniques, with the aim of introducing this bee product into the culinary world for its nutritional benefits and organoleptic characteristics. To fulfill this purpose, it was necessary to investigate the different products coming from bees, the obtaining and types of pollen, as well as to check the avant-garde techniques that adapt with the use of bee pollen; this was done through qualitative methodology, through the analytical-descriptive method to compile different theories raised by authors who specialize in beekeeping issues and distinguished chefs who specialize in issues of the use of bee pollen in avant-garde cuisine. The quantitative methodology was also used by means of organoleptic and bromatological test to verify the nutritional enrichment and the changes that the products will have. Finally, a proposal was presented for three eigth-course tasting menus based on bee pollen as the main ingredient, applying different avant-garde techniques, highlighting the presentation with attractive montages.
Propuesta de conservación de raíces napiformes comestibles, cultivadas en el sur del ecuador: hinojo (foeniculum vulgare), rábano (raphanus sativus) y papanabo (brassica rapa subsp. rapa), y su aplicación gastronómica.
(Universidad de Cuenca, 2022-03-15) Vásquez, Andrés Sebastián; Ávila Abad, Juan José; Quintero Maldonado, David Fernando
The purpose of this intervention project is to carry out conservation methods in edible napiform roots grown in southern Ecuador, and then apply them in dishes in which these conservations are their main ingredient. The project starts from bibliographic research on the origins, characteristics and nutritional value of each of the roots used in the work, then the application of conservation methods to the edible roots is carried out, to finally use the conservations in different recipes that fit the flavor of each of the roots after their respective method of conservation used. The conservation methods used were: salting, brine, acidification, dehydration and smoking. These methods in turn were applied to the roots in three types of napiform roots such as: fennel (foeniculum vulgare), radish (raphanus sativus) and turnip (brassica rapa subsp. rapa). With the application of conservation methods it was possible to verify that the radish intensifies its flavor when subjected to acidification, the salted turnip is ideal to be used in marinades and, or macerated for its minimum contribution of flavor, and that smoked or dehydrated fennel fits well to be used in pastry recipes, thanks to the intensification of its aniseed taste. Keywords: technique, conservation, root, product, organoleptic.
Propuesta de desarrollo de una ruta gastronómica-religiosa en el centro histórico de Cuenca
(2017) Guerrero Bermeo, Maritza del Pilar; Machuca Altamirano, María Gracia; Quintero Maldonado, David Fernando
The traditional recipes associated with the Catholic religion become part of the cultural treasure of the city, while revealing their uses, knowledge, traditions, and memories. In doing so, they arouse great interest in the development of this project, whose main objective is to highlight the importance of preserving and promoting these gastronomic roots.In this way, these elements can be taken advantage of in the form of cultural tourism alternatives. Such products are part of a sociocultural process that has made it possible to know how society has changed throughout time, and are the result of local production. This is why they are considered an essential point to be known, tasted and applied in recipes of easy access. For the development of this project, interviews with local historians, experts in local gastronomy, and religious entities will be made in order to collect complementary information in addition to bibliographic revisions. It is extremely important to mention that many of these recipes, which are part of the local heritage, had disappeared with the passage of time. For this reason, the elaboration of a culinary-religious route in the historic downtown area of Cuenca will foment the safeguard of this immaterial heritage, and spread the knowledge of these products and traditional flavors to tourists that visit the city.
Propuesta de elaboración de helados cremosos artesanales con base en sustitutos lácteos y estabilizantes de origen vegetal
(Universidad de Cuenca, 2021-10-10) Brito Pillco, Andrea Fernanda; Quintero Maldonado, David Fernando
Ice cream production, one of the branches of gastronomy, uses raw materials for its production, ingredients of animal origin such as: dairy products and egg products. Obtaining these ingredients generates a great environmental impact. In addition, the number of people intolerant to lactose has increased in recent years. For this reason, options have been developed to replace dairy products, known as: vegetable beverages. With regard to egg products, it has been discovered that they can be replaced by seeds such as: chia and flaxseed. The aim of this research is to develop creamy ice cream, without having to resort to the use of animal origin ingredients. Through research and experimentation, it is intended to obtain creamy ice cream; based on vegetable beverages obtained by hand from dried fruit and stabilizers of plant origin. After several tests it was concluded that, to obtain creaminess in ice cream, it is necessary to use fleshy fruits or those containing pectin. However, the most important factor is the formation of small ice crystals, which will help the incorporation of air into the mixture. In addition, the use of beverages and stabilizers of plant origin does not affect the flavor of the ice cream.