Desarrollo de una nueva propuesta gastronómica con base en el uso de palmito en recetas de sal y dulce

Abstract

The purpose of this Intervention Project is to creat a cook book that contains 15 recipes in base of palmito, is applying different cooking techniques to give new textures and combinations with it is to expand form of consume this product in salt cooking and pastry area. In first chapter is found some information about the characteristics of palmito, places in where is to find this product and the ancestral form of harvest also the different uses than Shuar indigene give all the palm. Also importance information of this product in the word. In second chapter was to investigate a serie of cooking techniques whit thepalmito, in base this investigation can create new preparations of the salt and sweet but is to keep its organoleptic characteristics. For finally this Intervention Project insede of third chapter is to propos 15 recipes with the palmito; four starter, seis main course and five dessert. With this proposal is to extend the culinary uses this product in Ecuador.