Técnicas Básicas para la Decoración de Frutas y Verduras y el Aprovechamiento de los Residuos Orgánicos Producido en el Tallado, ESPOCH 2012

Abstract

This present research objective is to apply the basic techniques to decorate fruits and vegetables and to take advantage the organic residues. By applying a survey to 225 Students of Gastronomy school, conservation methods, cut techniques were shown. Adequate color, texture and ripening of the fruit and vegetables were considered during the selection of them in order to get a well-done job. An onion knife, a paring knife, a chopping board and a set of gouges were used by cutting the watermelon and 100% of acceptance was reached by the presentation and cutting difficulty. Carrots, beets, peppers, cucumbers, a peeler, a paring knife and v-gouges were used in the flowered-way arrangements made with vegetables with 100% of acceptance by the presentation and finishing touches. Cut-fruits can be reused in jams, jelly, sauces, coulis; vegetables can be reused in canning, dehydration and with the lefts the compost can be made. It is recommended to use the cutting manual about the cooking techniques and these can be issued and shown in business such as ice-cream shops, bakeries and in cold-cooking events which give a good image and luster to the event.