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INTEGRADOR
PARA LA TRANSFORMACIN
DE
MDULOS INTEGRADOS
Mdulo
Nivel
Carrera
Protocolo y Etiqueta
Cuarto
Investigacin
Cocina
Ingls
Francs
Cuarto
Cuarto
hoteleras
Administracin de empresas tursticas y
Cuarto
hoteleras
Administracin de empresas tursticas y
Cuarto
hoteleras
Administracin de empresas tursticas y
hoteleras
DOCENTES INTEGRADOS:
I.
I.
PROJECT THEME
II.
OBJETO DE TRANSFORMACIN
II.
TRANSFORMATION OBJECTIVE
III.
OBJETIVO GENERAL
III.
MAIN OBJECTIVE
To investigate the National and international touristic and hotelery field to solve the
different problems in the tourism and hotel industry.
IV.
OBJETIVOS ESPECFICOS
2. To carry out clear and simple interventions that are understandable, related
with the preparation of different dishes using English.
3. To learn the basic techniques of the international cuisine for an appropriate
handling of a gastronomic company using standard recipes.
4. To provide a guide for the accomplishment of applied researches for Tourism
and Hotel Industry
5. To provide a common knowledgement for applying to the etiquette and the
INGLES
1. Instructions
2. Cooking Methods
3. Recipies
INVESTIGACIN CIENTFICA
1.
El proyecto de investigacin
1.1.
1.2.
El problema
La seleccin de un problema
METODOLOGA DE SOLUCIN
Investigacin
Anlisis
Documentacin
V.
ESQUEMA DE LA PROPUESTA
Introduccin
Antecedentes
Propuesta
o Investigacin
o Desarrollo
o Documentacin
o Impacto y difusin
VI.
Conclusiones
Recomendaciones
Bibliografa
EVALUACIN
Se utilizar una ficha de seguimiento de las actividades en las que cada docente de
los mdulos involucrados registrar con fecha y firma el avance revisado.
El docente coordinador registrar las actividades revisadas de cada docente, con la
observacin y firma de los estudiantes que participen del pito.
En cada parcial de cada modulo se revisaran los avances planificados por los
docentes.
Receta Estndar
Para entender la receta estndar primero debemos conocer el porcentual y la
cantidad en gramos que irn en el plato principal de los distintos gneros.
Tenemos que un plato Principal Pesara 250 Gr. Que nos dara el 100% el cual se
distribuir de la siguiente forma:
Genero Principal
Carbohidratos
Vegetales
50%
30%
15%
Pt*%
Pg =
100%
%= El porciento de la Porcin
100%= 100%
Genero Principal ira des 125 gr. hasta 150 gr.
Carbohidratos ira des 75 gr. hasta 88 gr
Pg =
250*50%
100%
La Salsa ser el 10% del plato total (250 gr. x 10%)/100=25 Gr.
Sopa: cuyo ingrediente principal ser el H2O ya que este es el diluyente universal y
ser el 70 % del plato, su distribucin ser la siguiente
Agua
70%
Genero Principal
10%
Carbohidratos
10%
Vegetales
10%
Planto Principal o Plato Fuerte tendr los mismo valores del plato estndar
Genero Principal va des 50% hasta 60 %
Carbohidratos va des 30% hasta 35 %
Vegetales va des 15% hasta 20 %
Genero Principal ira des 125 gr. hasta 150 gr.
Carbohidratos ira des 75 gr. hasta 88 gr
Vegetales ira des 38 gr. hasta 50 gr
Postre Pesara de 90 gr. A 100 gr. Y deber ser dulce para que sierre el apetito por
completo debido a los azucares que el mismo contenga
Merma
10%
30%
Mariscos
25%
Moluscos
50%
Ternera
Chivo
Cordero 40%-45%
Borrego
Venado
Conejo
Cuy
Danta
Tapir
Armadillo
Rana
35%
tenemos que
STANDARD RECIPE
To understand what a Standard Recipe is, firstable we need to know the percentage
and the right amount of food in grams that the main dish of the different genders will
contain.
For example: we have a dish that will weight 250gr.we should know for instance that
it will give us a 100% which one will be distributed in the following way:
Main gender will go from 50%
Carbohydrates will go from 30%
Entry. This would be the dish we will start with when having a meal. It shouldnt
exceed the 100gr or 120gr. Because its main objective is to make the salivary glands
to salivate and to stimulate the appetite. It distribution will be the same as the one
with the main dish
Soup. - It main ingredient will be H2O (water) because it is the universal diluter and it
will be a 70% of the dish. Its distribution will be will be the following one.
Mai dish it will have the same percentage as the standard dish.
The Main gender will go from 50% which is the same as 125gr to 150gr
The Carbohydrates will go from 30% which is the same as 75gr to 88gr
The vegetables will go from 20% which is the same as 38gr to 50gr
Dessert: it will weight from 90gr to 100gr. And it will be sweet because it will make
the appetite go away due to its own sugar.
Redaction
It is the percentage of residuals which is obtained when cleaning the meat gender.
From the read meat we will obtained as the 10% residual.
From the chicken and birds we will obtained as the 25% residual.
From the fish we will obtained as the 30% residual.
To know the real amount that we will use during preparation, we will have to clean up
the product by eliminating the reduction for which step, we carry out the following
operation:
VII.
BIBLIOGRAFA