Propuesta de desarrollo de una guía de menús de cocina de autor para niños en edad preescolar con base en cuatro productos andinos

Abstract

Considering the growing need to improve the diet of preschool children, this paper proposes a Guide of Cuisine d’auteur¬-Menus that uses four products deeply rooted in Ecuadorian Andean cuisine: amaranth, mashua, melloco and yuca. Based on historical and conjunctural analyses regarding the use of these products, this paper also describes their organoleptic and nutritional characteristics, thus justifying the development of menus addressed to children. A series of drinks, entrees, main dishes, and desserts are detailed in a recipe book of seven three-course menus, which stand out for the varied use of culinary techniques and for the innovative presentations that seek to revalue local flavors since childhood. The technical data sheets describe in depth ingredients, quantities, mise en place, culinary techniques, prices, finished product, among other details. Original photographs of these Andean products together with the suggested dishes accompany this work.