Aplicación de técnicas culinarias en el zapallo andino para el uso en nuevas alternativas gastronómicas, en el cantón Sigchos, de la provincia de Cotopaxi, 2015

Abstract

The aim of the research was to investigate and implement culinary techniques that are executed into Andean pumpkin using different cuts, cooking, methods that were ideal when making preparations, giving new uses in gastronomy by new alternatives to consumption of this product. It is field research. Descriptive transversal cut, and using the analytic-synthetic method, the same study that was directed toward the categorization of factors. The results show that applications of culinary techniques are perfectly adapted to the production of each one preparations, contributing to enrichment of national cuisine. There was a high level acceptance of preparations. The application of different cooking techniques are recommended by controlling appropriate time and temperatures in Andean pumpkin, so a cookbook to structure and promote the consumption of this product, open in mind the possibility to apply the same type of research directed toward other products. In conclusion we intend to structure and promote the consumption of this product, using a recipe, using different cooking techniques in the Andean squash, controlling time and temperature. It is recommended to investigate the same study in other similar products in the Ecuadorian Andes.