Propuesta gastronómica para las cabañas ecoturísticas curiquingue, comunidad Ayanquil, parroquia el Altar, cantón Penipe periodo 2012

Abstract

This research work is a Gastronomic Proposal based on an observation and descriptive design, it was a carried out in "Cabañas Ecoturisticas Curiquingue", in Ayanquil - El Altar - Penipe, and community belongs to the province of Chimborazo. The acceptability of the proposed plates was determined by polling 30 people. The data was tabulated with Microsoft Excel Program. The Food Guide focused on giving practical didactic advice in order to provide good eating habits to visitors. With all this their health will be protected and they would have a pleasant stay. An acceptability test was done to present the gastronomic preparations in the Food Guide. The result was very promising since the parameter "dislike a lot" had a very low score. with this outcome it can be said that all the dishes should be considered when making the menu for this place. The plates which had the best scores were as follows: Andean Lupine and Palmetto Ceviche had 80% acceptability (as an entree); wormseed and potato soup 83% (as a soup), BBQ sauce chicken 83% (main course); squash crepes 87% (as a dessert); rice drink 80% (as a beverage). it is recommended to analyze the kind of food and people's eating habits in the highland, as well as, the activities to be done in order to give a greater experience to visitors. This should be considered not only in the gastronomic field, but also in the tourist and health aspects.