Gastronomía-Pregrado

Permanent URI for this collectionhttps://dspace-test.ucuenca.edu.ec/handle/123456789/53

Browse

Now showing 1 - 20 of 436

La achira y su aplicación en la cocina de tendencia vanguardista
(Universidad de Cuenca, 2013-11-11) Morocho Gordillo, Jhonson Alberto; Carpio Álvarez, Santiago Domingo
El aguacate y sus diferentes aplicaciones en 25 recetas
(Universidad de Cuenca, 2010-11-11) Palacios Serrano, María Belén; Sandoval Lozano, Darwin Fabián
El aguardiente de caña, procesos y tradición en el Valle de Yunguilla
(Universidad de Cuenca, 2011-11-11) Avila Ordóñez, Inés Alejandra; Mora Vintimilla, Roberto
El amaranto, propiedades, usos y aplicación en la gastronomía
(Universidad de Cuenca, 2011-11-11) Alvarado Figueroa, Norma Judith; Carpio Álvarez, Santiago Domingo
Análisis comparativo de la percepción sensorial de seis platos típicos cuencanos con métodos tradicionales de cocción y métodos modernos
(2018) Inga Mogrovejo, Karla Marcela; Pesántez Cabrera, Andrea Verónica; Tosi Vélez, Augusto Andrés
The progressive advance of technology and changes within Cuenca’s gastronomy have left behind the traditional techniques that have been part of our culinary culture, for this reason this project aims to show all the characteristics that the traditional and modern techniques give to different dishes, determining the organoleptic differences that confer the use of clay pots, wooden spoons, fruitwoods and stones vs modern cooking made in aluminum and gas to various preparations. Based on a study of traditional techniques, ingredients, and especially the application of sensory analysis making use of descriptive, discriminatory and acceptance tests to different tasting panels, its was able to establish the organoleptic differences that the traditional and modern methods offer to typical preparations such as Locro de papa, Mote pata, Carnes secas, Trucha del Cajas, Dulce de higo and Dulce de tomate de arbol, having as a final result the differentiation and importance of cooking techniques within our cuisine.
Análisis comparativo de normas de buenas prácticas de manufactura en cuatro guarderías de la ciudad de Cuenca en la etapa de preparación y consumo de alimentos
(2018) Campoverde Pacheco, María José; Alvarado Vanegas, Denis Gabriel; Molina Díaz, María Augusta
The current research Project has its purpose in establishing a comparative study of four of Cuenca`s daycares, considering the good Manufacturing Practices in the process of preparation and consumption. The first begins with the collection of various bibliographical sources about good Manufacturing Practices, its definition and importance, as well as knowing the processes of BPM’s. Such processes have been summarized in their most important points, considering the study theme such as: installations equipment’s, utensils, storage, manipulators, cleanness and disinfection. At the next stage, the diagnostic of the four daycare current situation begins with three programmed visits to each establishment on different weeks. For having reliable, quantifiable and sustainable results, a grading file was carried out under seven parameters. These results were released to each of the four daycare directors for the application of the correctives in the next stage. At the final stage, the strengths and weaknesses of each daycare were determined; in this part, comparative schemes were carried out under the results obtained from the grading files during the last two visits
Análisis de la dieta paleo y su aplicación en platos de cocina de autor de sal y dulce
(2017) Bravo Calle, Miryam Karina; Velín Delgado, Katherine Geovanna; Ortiz Rodas, Patricia Elizabeth
The Paleolithic or Paleo diet is based on the ancient diet of wild plants, wild animals, nuts, fruits; that follow the nutritional parameters of our ancestors. It focuses on the use of foods that existed before the Neolithic era, excluding grains, legumes, dairy products, salt, refined sugar, etc. The Paleo Diet is a lifestyle, more than just a popular diet. In addition, the diet is easy to follow and gaining popularity in the society because, people take care about the foods that ingest. The present research work has four chapters, which refer to the study of the Paleolithic Diet, and its subsequent presentation in a Cookbook made by the Author. The first chapter describes the generalities of the Paleolithic Diet and its main characteristics, the advantages and disadvantages of applying this method of feeding, as well as a comparative table between Paleo Diet and Traditional Diet. The second chapter has the lists of products like meats, fruits, vegetables, fats, etc, which can be consumed and foods which are not allowed to be consumed. Additionally, the cooking techniques suitable for this diet, according to an interview with a nutritionist, Dra. Katherine Orbe from Cuenca. The third chapter consists on the description and characteristics of the Author´s Kitchen from which obtained the fundamentals for the preparation of the recipes described in the work. Finally in the fourth and last chapter are the twenty recipes divide into three parts, entrees, forts and desserts. Also an analysis about the opinions of the focus group integrated by professional people in gastronomy.
Análisis de la dieta para celiácos y propuestas de menús para cocina de restaurantes
(2018) Criollo Chuqui, Jorge Fabián; Cabrera Ramón, Jimmy Stalin; Jaramillo Granda, Marlene del Cisne
Allergies and food intolerances are more frequent and common than we imagine or have knowledge, these reactions of the body against the intake of some food can not go unnoticed because many of them are harmful and can cause death. Allergies are caused by an impaired immune response to food, while intolerance does not interfere with the immune system. The main causes of intolerance are usually due to alterations in the digestion and / or metabolism of foodstuffs. In this work we will find everything related to gluten intolerance better known as Celiac disease: its origin, symptoms, diagnosis, a gastronomic proposal of gourmet menus that can be served in restaurants and the respective care when preparing food for celiac and suggest alternative products that we use in the preparation of food in the end what we are looking for is that people know about gluten intolerance, and people with celiac have more variety and options when they go out to eat or cook in their own home.
Análisis de la quinua como elemento de identidad gastronómica y cultural andina. Propuesta innovadora de resurgimiento en la cocina de vanguardia
(Universidad de Cuenca, 2013-11-11) Pogo Toledo, Sylvia Carolina; Carpio Álvarez, Santiago Domingo
Análisis de la seguridad alimentaria asociada a los bares de unidades educativas de la ciudad de Cuenca en el año 2012
(Universidad de Cuenca, 2013-11-11) Jerves Núñez del Arco, María de Lourdes; Carpio Álvarez, Santiago Domingo
Análisis de las características organolépticas de la guanábana y la chirimoya para la aplicación de técnicas y modos de cocción en recetas de sal y dulce
(2019-01-29) Arias Montero, Giovanny Javier; Cajamarca Rubio, Ximena Gissella; Ortiz Rodas, Patricia Elizabeth
Annonaceae are fruits which offer a significant contribution in meals, both in their nutritional value, and when enhancing the taste of them. However, the slight knowledge of their properties and cooking methods have caused that the use of this fruit is not exploited more broadly within the gastronomic field in our context. The present work carries out a bibliographic investigation of the characteristics of these fruits and their nutritional value, and it applies them through cooking techniques and methods in the kitchen laboratory, mixing them with other ingredients to develop salt and sweet recipes and drinks. The general and organoleptic characteristics of the annonaceae are highlihtedk, and the different cooking methods to apply them are determined. Finally, twenty recipes of salt, sweet, and drinks based on the annonaceae are developed.
Análisis de las características organolépticas de la pitahaya (Selenicereus undatus) y taxo (Passiflora tripartita): nuevos usos culinarios para una propuesta de cocina de autor
(Universidad de Cuenca, 2022-11-23) Oñate Pico, Johanna Micaela; Sandoval Lozano, Darwin Fabián
Ecuador, a megadiverse country due to its wide wealth of flora and fauna presents a great variety of particular fruits. Among them there are two exotic fruits with great versatility and benefits, the pitahaya (Selenicereus undatus) and the taxo (Passiflora tripartita), produced in the territory of the country, are sold nationally and internationally and are also highly appetizing. Through the bibliographic and research study of the taxo and the pitahaya, on their organoleptic and nutritional characteristics, sweet and salt recipes were developed that maintain and highlight the particularities of the base products; determining the applicable and usable techniques with a positive contribution to the preparations. Therefore, with the implementation of the signature cuisine, innovation was obtained in fifteen recipes, achieving gastronomic proposals that enhance the pitahaya and the taxo in order to facilitate free access for the general public. Keywords: Pitahaya, Taxo, Selenicereus undatus, Tripartite Passiflora, Signature cuisine, Innovative recipes.
Análisis de las características organolépticas del banano tipo cavendish para su aplicación en la repostería y pastelería de autor
(2016) Merchán Valdivieso, María Claudia; Ochoa Lasso, José Luis; Cordero Maldonado, Ana Lía
The propose of this intervention project is to analyze banana in all its ripening stages to find the best ways to use this product in baked goods. By studying the organoleptic characteristics of banana we seek to enhance the use of this fruit in this area, because it has not been exploited enough. The final purpose of this research is the creation of fifteen restaurant desserts and five cakes. In the first chapter all the plantation types and the process of cultivation and production in the field are studied; also all the levels of production and exportation of bananas worldwide is analyzed. In the second chapter the organoleptic characteristics of banana are analyzed, such as taste, texture, pH, color, and scent; by interviewing a focus group, which will serve as a guide to prepare the recipes in the final chapter. The purpose of this chapter is to know the characteristics of banana in all states for its use in baked goods. In the third chapter we study all the vanguard techniques used in modern times in bakery. The analysis of the different characteristics of each type of banana in its ripening process, helped with this research because it was possible to know what kind of preparation would have more acceptance. The purpose of the forth chapter was the validation of the recipes that were made, this process is carried out by a focal group, who will analyze each dessert, measuring different aspects such as flavor, texture or temperature.
Análisis de las características organolépticas del tomate riñón cultivado en la provincia del Azuay y su aplicación gastronómica
(Universidad de Cuenca, 2016-11-11) Déleg Guiñanzaca, María José; Merchán Llivisaca, Carlos Patricio; Reinoso Coronel, José Lino
The selected topic to be develop in this research work, has as purpose to analyze the organoleptic characteristics of the tomatoes cultivates in the principals towns of Azuay province. The organoleptic characteristics of tomatoes and its varieties are defined for sensory analysis that evaluate appearance, colour, texture, scent and flavor. These parameters allows to see, identify and appreciate the qualities of this vegetable; to obtain food to use them in the preparation of food dishes, ensuring quality and safety. For gastronomic application, preservation and cooking methods are used, these allow appreciate the versatility of preparation that can be obtained with a tomato. It also may know the effects that cause the heat treatment on the nutritional components of tomatoes, most notably the lycopene that is an antioxidant nutrient, it exposed to cooking, facilitates their absorption into the body, providing multiple health benefits.
Análisis de las estrategias de marketing aplicadas en los restaurantes mejor posicionados en Cuenca, Ecuador, durante el período 2020-2024
(Universidad de Cuenca, 2025-09-12) Cabrera Balarezo, Daniela Salomé; Iñiguez Márquez, Gustavo Eduardo
This research analyzes the marketing strategies implemented by the best-positioned restaurants in the city of Cuenca, Ecuador, during the period 2020–2024. Under a qualitative approach, four outstanding establishments were selected, considering criteria such as the level of engagement on social networks, ratings on TripAdvisor, business trajectory and awards obtained. Through structured interviews with the managers of these restaurants, the marketing practices used were identified and their perceived effectiveness was evaluated. The results show that the most successful strategies are not based on massive advertising investments, but on the creation of memorable experiences, the authenticity of the gastronomic proposal and positioning through word-of-mouth marketing. BTL (Below The Line) strategies predominate, focused on personalized attention, environment design and emotional connection with the client. Although digital marketing is valued and applied by some establishments, others opt for a discreet digital presence or focused on alternative channels. Collaborations with influencers and loyalty programs are implemented selectively, privileging consistency with the brand identity. It is concluded that the success of these restaurants lies in their ability to connect with customers from an emotional and experiential proposal, generating valid recommendations and lasting relationships with the brand.
Análisis de las técnicas culinarias ancestrales para su aplicación en elaboraciones de la cocina cuencana
(Universidad de Cuenca, 2016-11-11) Valenzuela Alvarez, Luis Xavier; Tosi Vélez, Augusto Andrés
The following monograph has been created in order to learn about the ancient culinary techniques, its origin, history and use and implementation within cuencana ingredients kitchen, in the most representative and important city dishes. Analyze each of the techniques this way know what characteristics, their uses, and then apply them in recipes proposals and also learn more about each of the preparations in technical, historical and culinary aspects; improve both their appearance presentation as well as the amount of ingredients needed, and appropriate tools for its use, considering that the rescue, assessment and evaluation of these techniques is very important because with the evolution of culinary processes and magnitude the technology has reached the cuencana kitchen has suffered a loss notorious of ancestral culinary traditions.Besides standardizing a menu will be improving their presentation while retaining its flavor and typical development.In Chapter I, we present the analysis and study of the history, origin and features of the ancestral gastronomy, like its definition. The use, the study of origin and technical analysis of each ancestral techniques: Draped, cooking in clay, roasted on coals, Pachamanca and baking stone. They will guide us to the best interpretation and application within cuencana ingredients kitchen.In Chapter II we focus on cuencana kitchen, studying their background, history, ingredients most used within the city, important gastronomic festivities related field. Moreover it is classified to the typical dishes of the cuisine cuencana dividing them into: Starters, main courses and desserts.In chapter III the use of ancient techniques of cooking recipes proposals for this work is implemented, the necessary utensils to be used will be detailed, processes each recipe both in quantities of ingredients, description of flavors, textures, temperatures and end flavors. In the IV and last chapter are the techniques of each of the proposed elaborations chips, as a tentative menu 5 times will be detailed to allow tasting and their analysis.
Análisis de las técnicas culinarias vanguardistas para su aplicación en recetas de sal y dulce con base en ingredientes de la cocina cuencana
(2018) Rivera Alvarez, Lourdes Mercedes; Jaramillo Granda, Marlene del Cisne
The local gastronomic market currently offers variety of sweet and salty proposals. Therefore, the cooks must adapt to the new clients demands and to the new culinary tendencies, since it is not enough to know the traditions on which the Cuenca´s cuisine is based, but also to generate creative and vanguardist ideas through the elaboration of author's cuisine. Certainly, the cuisine´s bases are the techniques. Therefore this intervention project analyzes the vanguardist culinary techniques have had more reception in the local market. With the purpose of a clearer scene of the author´s cuisine situation in Cuenca, some interviews were effected to the main restaurants of this cuisine kind in the city. The techniques described during the interviews were applied to twelve local cuisine products to do a salt and sweet recipe book.
Análisis de los factores de riesgo de trabajo, presentes en las actividades de preparación de alimentos y bebidas en bares escolares de Cuenca
(Universidad de Cuenca, 2013-11-11) Mejía Pacheco, Gino Francisco; Carpio Álvarez, Santiago Domingo
Análisis de los procedimientos para concursos culinarios pre profesionales basados en experiencias de especialistas
(Universidad de Cuenca, 2014-11-11) Ledesma Chuchuca, María Estefanía; Ramón Alvear, Enzo Francisco; Jaramillo Granda, Marlene del Cisne
There is a variety of cooking contests organized by Educational Institutions and foodservice organizations. These competitions are designed to stimulate creativity and knowledge of the student. They are generally exposed to a group of experts in the area who act as judges qualify preparations based on a standing order, whose parametersare: taste, texture, art, aesthetics, etc. But there is much more within the culinary competitions, where each competitor will have the opportunity to demonstrate the quality, balancead innovation by presenting each of its food and the variety of cooking techniques. Although there are certain rules that are specific to each competition, there is a systematic list of steps that are common to them. As in any competition, not follow the rules can be immediate cause for disqualification.
Análisis de productos alternativos altos en proteínas como garbanzo (Cicerarietinum), chocho (Lupinus mutabilis) y fréjol negro (Phaseolus vulgaris) como sustituto de proteína animal
(Universidad de Cuenca, 2025-09-04) Narváez De la torre, Mayerli Cristina; Guamán Bautista, Jessica Maritza
The present research focuses on the analysis of the protein potential of chickpea (Cicer arietinum), chocho (Lupinus mutabilis) and black bean (Phaseolus vulgaris) as viable alternatives to animal protein, aimed at the development of a vegetable product analogous to meat. A detailed analysis of the nutritional composition of the three legumes is presented, highlighting their content of proteins, carbohydrates, lipids and other relevant micronutrients. Likewise, antinutritional factors and their treatment through processing techniques are addressed. A comparison is made between animal and vegetable proteins, analysing their bioavailability, nutritional quality and sustainability. It is concluded that the combination of different plant sources can compensate for the limitations in essential amino acids, achieving a complete protein profile. It also focuses on the experimental development of the product, evaluating its texture, taste, appearance and acceptability through sensory testing. Several formulations were made, improving the functionality of the ingredients through processes such as soaking, cooking, germination and dehydration. A sensory acceptance test showed positive results: 86% rated the flavor as appetizing or very appetizing, 68% considered it feasible to replace meat with this product and 73% expressed intention to buy. Finally, it is presented that the product developed is not only a nutritionally valid option, but also viable from the gastronomic, economic and environmental point of view.