Guía para la aplicación de técnicas de presentación y montaje en platos de cocina de autor

Abstract

This intervention project has as main objective the application of different presentation and setting up techniques pf thirty author cuisine dishes. Lately, the gastronomy has not only evolved in flavor but also in technique and presentation, and that is why the way of presenting a dish has become the focal point of gastronomy. The presentation and setting up techniques help us understand the main funcion of each element in a dish, which can have different textures, forms, colors, and transmits how its elaboration is carried out since the first aspect to consider is the visual one. The respect towards the products, the suppliers, the correct ways of applyng the different cooking methods and their times will allow us to elaborate and present a dish in its best way