Browsing by Author "Valverde Minchala, John Milton"

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Aplicación de métodos de cocción y técnicas culinarias en semillas de amapola, chía, sambo y ajonjolí para el desarrollo de recetas de autor
(2017) Llivicura Avila, Henry Patricio; Valverde Minchala, John Milton
The use of the seeds within the gastronomic field is limited due to the lack of knowledge of the organoleptic properties and nutritional benefits of them. There are studies from the Botany referred to the nutritional properties of the seeds where they show the health benefits that could be used in a balanced and healthy menu. There are authors who have worked with seeds, an example is Becker in her book Delicias de la cocina integral: con cereales y semillas, although it defines recipes where seeds of various types are used but does not define the characteristics of the seeds that guide to the most optimal use of them. There is no bibliography directly related to the subject of this work (previous studies, thesis, research), the opportunity to combine the gastronomic technique of cooking methods and culinary techniques with the use of the seeds: sambo, poppy, chia and Sesame, in unpublished recipes taking advantage of the characteristics of each one of the seeds.
Aplicación de técnicas de cocina de vanguardia en recetas de comida típica del Azuay
(Universidad de Cuenca, 2015-11-11) Amoroso Suarez, Gonzalo Patricio; Valverde Minchala, John Milton
The present job has the objective of studying the different avant-garde cuisine techniques, their equipment, and its applications in the local gastronomy; in order to later give a modern approach to our local cuisine. The first part is focused on the investigation about the distinctive equipment utilized in the modern avant-garde cuisine and its applications within the gastronomy, given that currently a great variety of the equipment can be found for the production of meals in a restaurant. We did an analysis about the main influences towards the Azuayan gastronomy, which has progressively changed with time, and later an introduction to the new cooking techniques and a study about the main products used in the typical Azuayan food. In order to apply the avant-garde techniques to our cuisine, fifteen representative dishes have been selected from the Azuayan gastronomy and its traditional preparation steps. The purpose of these is to replace the used techniques with avant-garde methods in order to obtain the best quality results and to make a great contribution to the local gastronomy. The rang of acceptation of these recipes was qualified through a tasting trial formed by professors and students of the Faculty of Science of the Hospitality, a place where characteristics such as flavor, presentation, and preservation of the traditional flavor where evaluated. The results were very satisfactory. As a conclusion we can state that the avant-garde cuisine is totally applicable to the typical Azuayan gastronomy, obtaining excellent results as prove to it during the pre-elaboration and elaboration of our typical cuisine.
Aplicación del proceso de la técnica de ahumado empírico-artesanal en trucha y tilapia para uso en recetas ecuatorianas
(2019-04-17) Barbecho Tenesaca, Pamela Alexandra; Jara Bustos, Christian Fernando; Valverde Minchala, John Milton
This intervention study has as objective to employ the empirical-artisanal smoked technique process in trout and tilapia for its use in Ecuadorian recipes with the purpose of offering a product that keeps ancestral flavors but being attentive at controlling the process for neither affecting the fish properties nor risking the consumer’s health. For fulfilling this goal, it was essential to investigate if the smoked technique exists in fresh water fish such as trout and tilapia of our locality as well as to identify the places where these kinds of fish could be found since they are not easy to acquire. Finally, the smoked technique was incorporated in the most outstanding traditional dishes of our country. For this study, a qualitative methodology was employed. It consisted of the literature review as well as the revision of different processes to be used. Furthermore, an ethnographical observation was carried out in the places where trout and tilapia are found, visits to markets where we could see the acceptance of the product. Likewise, the quantitative data was obtained by means of validations of experts on the topic and using specific rubric forms for each one of the members of the chosen panel. In order to finish the project, ten very popular traditional dishes in the country were prepared using smoked trout and tilapia with the aimed technique where the taste, smell, color and texture of the final product were highlighted as well as the acceptance among consumers.
Aplicación en el ají de las técnicas de macerado, secado, ahumado y molido en piedra, para el desarrollo de recetas de sal y dulce
(2017) Avila Vanegas, Teodoro Fernando; Valverde Minchala, John Milton
With this study, I have managed to enhance the organoleptic characteristics of the hot chilli pepper (capsicum frutescens) by applying techniques such as macerated, smoked, dried and stone ground obtaining as a final result full of aroma, flavor and texture product to be used as main ingredient in the development and combination with other products and implementing a new range of salt and sweet recipes. This study was complemented with gathering information based on culinary preparations whose main ingredient is chili resulting in the following gastronomic proposal. Crepes with flamed fruits and passion fruit pepper, spicy puka pork, picaros of chili as part of a sauce in the preparation of shrimp skewers. The macerated chilli pepper is used in recipes such as truffles white chocolate with mango sauce, in this recipe chilli it is macerated with white vinegar, lemon verbena and lemongrass to emanate flavor and smooth and very aromatic scent pumpkin pie and chilli where the chili is marinated with mint and lemon verbena to be combined with the flavor and sweetness of pumpkin and to give a touch of citrus white vinegar is used. Fresh chilli pepper is used in the production of sweet recipes such as chili mousse with praline pecan.
Desarrollo de una propuesta de cocina fusión usando productos agrícolas ecuatorianos y mexicanos en recetas de sal y dulce
(2018) Guanuche Caiminagua, Lenin Andrés; Valverde Minchala, John Milton
This Project proposes the development of fusion cuisine with the intention of encouraging the use of farm products featured in Ecuador and México, and to highlight the utensils and techniques mainly used. Fusion cuisine has always been present, it is in the United States where it receives its name and from that moment many proposals have been developed around the world such as Tex-Mex cuisine, Cajun and others, each one with their geographical conditions along with migratory and economic conditions. Ecuadorian gastronomy is a new cuisine that starts to grow and recognized around the world, against a cuisine that has already been positioned globally such as the Mexican cuisine. Although they are countries that share many ingredients, there are products that due to the diversity of cultures of each country, do not have the same use, such as guinea pigs, nopal, atopa, pumpkin flower, green banana. For this reason the purpose of this project is to offer new recipes with ingredients that can be found in both countries, but with unknown uses or a different use.
Estudio de siete productos andinos cultivados en la comuna Quilloac del cantón Cañar y su aplicación en menús
(Universidad de Cuenca, 2015-11-11) Pintado Sarmiento, Juana Lorena; Solano Mainato, Gladys Verónica; Valverde Minchala, John Milton
With the conquest and the introduction of foreign products, our eating habits have been modified and they are changing. For this reason, the use of products from our land have been lost which were the main food and indispensable on the table of our ancestors. The recovery of Andean products has been the main basis for the development of this paper through which it is presented a proposal of simple menus based on products such as potatoes, corn, amaranto, quinoa, chicama, zambo, and zapallo. With these products simple dishes have been prepared, also they are nutritious and exquisite to incorporate in our daily diet; through the use of these dishes it peruses to recover the customs that have been lost by the incorporation of processed foods which have a low nutritional value and they are greatly used. Then it is proposed menus that are easily, fast prepared, nutritional and simple is then presented, nutritious and enjoyable.
Manual de procedimientos operativos para restaurantes de comida rápida
(2014) Bermeo Méndez, Verónica Patricia; Caldas Molina, Claudia Adriana; Valverde Minchala, John Milton
Fast food has been present in humanity since a long time ago. Fast food is a style of food that as its name says is fast. It presents many characteristics such as speed when cooking in order to have an immediate consume, simplicity on its presentation and variety on its ingredients. The operating procedures manual for fast food is an indispensable tool for the development of daily activities within the restaurant, it is a personal guide for the ones who work in the enterprise. Basic concepts are exposed on this about cooking, hygiene, sanity, cleaning, disinfection, proper handling of the different kinds of food, records of receiving, storing, and corresponding functions to each job. For a long time it has been debated on fast food consumption and its effects on people’s health but the bad reputation that was given to it is because of the lack of basic knowledge of good manufacturing practices and the disrespect for quality standards.
Manual práctico para el uso de Cocinas de Inducción
(Universidad de Cuenca, 2015-11-11) Mendieta Mendieta, Fausto Daniel; Valverde Minchala, John Milton
Induction is a system of heat transmission trough electromagnetic force according Faraday’s law. This Law was adopted in a mechanism to cook food´s using a stove. The implementation of a guide is necessary for the use of this stove, a practical manual for the use of induction stoves that demonstrate advantages and disadvantages of cook whit this equipment comparing whit the other stoves. The incorporation of this manual sure facilitate the adaptation and use of a induction stove for all people that use this mechanism, and contradict wrong information about this system.
Propuesta de elaboración de bebidas energéticas naturales de autor a base de pulque, frutos del bosque y hortalizas
(2018) Carchi Ramón, Antonio Guillermo; Quinde Paute, José Paul; Valverde Minchala, John Milton
In this work, the characteristics of certain products were analyzed, empathizing on pulque (agave wine) in combination with fruits, vegetables and spices, using different professional studied techniques, whose purpose is to merge this drink flawlessly with ingredients such as forest fruits and vegetables resulting in a drink containing a high energy value, ensuring that they preserve taste, nutritional, food security and traditional value features. One of the main techniques used in the elaboration of energy drinks is the pasteurization of pulque, being the basis for the combination with other ingredients, without disregarding vacuum-packed fruit and vegetables processed so that they retain their properties, flavor, aroma and color; all these to add value, enhancement and attractive to drinks, thus providing new proposals to recipes of author. The study began with a bibliographic research about major characteristics of the above-mentioned products. In addition, the concepts and applications of experimental methods for the implementation of proposed techniques were studied; a qualitative field research allowed to discover and learn about organoleptic properties.
Propuesta de elaboración de curados y embutidos con base en cuy, conejo y borrego
(2018) Bernal Iñiguez, David Felipe; Maldonado Yépez, Mauricio Rafael; Valverde Minchala, John Milton
The aim of this research is developing craft sausages and cure meat using guinea pig, rabbit, and sheep meat. The innovation of the project is presented in the techniques used to develop the products. Natural casings in combination with salted natural and artificial smoked techniques aim to present a different appearance of the final product and highlight the natural meat flavor. Furthermore, this research project aims to identify the optimal tools, characteristics of raw materials, and processing techniques by the development of several essays developed under controlled conditions.
Propuesta de refrigerios para bares escolares, aplicada a la Unidad Educativa Misioneros Oblatos de la ciudad de Cuenca
(Universidad de Cuenca, 2015-11-11) Chacón Chacón, María Fernanda; Toledo Chiriboga, Tatiana Vanessa; Valverde Minchala, John Milton
The present monograph is a proposal of twenty recipes for school bars, applied to the Unidad Educativa Misioneros Oblatos “Julio Matovelle” of Cuenca city, aims to reduce unhealthy eating habits in children through healthy food. Feeding on the school stage is critical for children because it directly affects their physical and intellectual development, and is responsible for good growth in the period of adolescence; also helps prevent diseases such as overweight and malnutrition. In the actuality the children stay in the school the most time possible, that's why the food offered in school bars must contain nutrients that children need to stay healthy and be active. Moreover a poor diet is mainly because children have bad eating habits for example: consume junk food, sodas and variety of candies. This is unhealthy. The objective of this monograph is to incorporate new recipes that are attractive and contain nutrients that children need, thus increasing the range of menus at the bar of the Unidad Educativa Misioneros Oblatos “Julio Matovelle”.