Trabajo 2 Semestre De Preparacon De Fondos De Acuerdo Al Recetario Base
GP | PORTAFOLIO DE PREPARACIÓN DE FONDOS DEACUERDO AL RECETARIO BASE |
INDICE
LOS FONDOS DE COCINA…………………………………………………………………..7
DEFINICION 8
CARACTERISTICAS 8 CÓMO HACER UN FONDO OSCURO…………………………………………………… 9
COMO HACER UN FONDOBLANCO…………………………………………………… 11
CÓMO HACER UN FUMET O CALDO DE PESCADO ……………………………..13
RECETA DE FONDO DE CARNE O CAZA 14
ESPECIAS ………………………………………………………………………………………….14
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Macis ……………………………………………………………………………………………..15-------------------------------------------------
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Carum carvi…………………………………………………………………………………………
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Trigonellafoenum-graecum…………………
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Almendra………………………………………………………………………-------------------------------------------------
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Pimpinellaanisum……………………………………………………………………………… 19
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Illiciumverum…………………
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-------------------------------------------------Berberisvulgaris………………………………………………………………………
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Cardamomo…………………………………………
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Amomumsubulatum ………………………………………………………………………………. 20
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Pimiento chile ……………………………..
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Cuminumcyminum……………………………………………………..
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Buniumpersicum ( COMINO NEGRO)……………………………………………….. .
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Piper cubeba ………………………………-------------------------------------------------
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Anethumgraveolens(ENELDO) …………………………………………………………………21
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Aframomummelegueta………….
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Juniperuscommunis……………………………………………
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Pimpinellaanisum……………………………………………………………………………
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Mostaza………………..
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Nigella sativa…………………………………………………..
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Myristica ……………………………………………………………………………………………….22
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Pimentón……….....
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