Propuesta de aplicación del polen de abeja para la elaboración de tres menús de ocho tiempos mediante técnicas de cocina de vanguardia

Abstract

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.