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Elaboración de alternativas gastronómicas a base de manjar con licor para la utilización en postres
(Escuela Superior Politécnica de Chimborazo, 2014-06-27)
This investigation aims at elaborating gastronomic alternatives based on manjar de leche with liquor for desserts. Descriptive and experimental this investigation based on manjar de leche features was used. Three different ...
Propuesta Gastronómica para la Innovación de la Carta en la Marisquería “Brisa Marina”, Riobamba 2012
(Escuela Superior Politécnica de Chimborazo, 2012-07-25)
A gastronomic study with descriptive design was created for the innovation of menus for the Brisa Marina seafood restaurant in Riobamba, Ecuador. A sample survey, consisting of 134 potential customers, indicated acceptability ...
Elaboración de alternativas gastronómicas a base de leche de chiva para los pequeños productores de la comunidad de Chingazo Alto, cantón Guano provincia de Chimborazo 2013
(Escuela Superior Politécnica de Chimborazo, 2015-06-12)
This research aims to create and develop Gastronomic Alternatives based on goat`s milk for smallholders of community Chingazo Alto, Canton Guano Province of Chimborazo 2013. Field work was conducted, the same that helped ...
Elaboración de harina de melloco como alternativa gastronómica para la implementación de nuevos productos en el Centro de Espiritualidad Nuestra Señora de Fátima Riobamba 2013
(Escuela Superior Politécnica de Chimborazo, 2014-06-02)
This investigation was carried out to elaborate flour from Melloco, dehydration using the method at a temperatura of 50 degree centigrade sper fourteen hour. It proceeded to grinding and sieved, it made at Gastronomy School ...
Diseño de alternativas gastronómicas a base de chontacuro (Rhynchophorus Palmarum) para los turistas de la Hosteria “La Laguna” en la ciudad del Coca, 2014
(Escuela Superior Politécnica de Chimborazo, 2015-11)
Exploratory invetigation of descriptive character and court tranversal which had as objective to desing an alternatie gastronomic to base on of chontacuro for the tourists of “La Laguna” Hosteria in el Coca city. A survey ...
Alternativas gastronómicas de pastelería y repostería a base de técnicas de la cocina molecular en la ciudad de Riobamba
(Escuela Superior Politécnica de Chimborazo, 2015)
The present investigation is of experimental type, it proposes: to design alternative gastronomic of pastry shop and confectionery with the help of technical of the molecular kitchen in the city of Riobamba; privileging ...
Alternativas Gastronómicas con Alimentos que Producen las Comunidades Beneficiarias de la Fundación Marco. Provincia de Chimborazo 2012
(Escuela Superior Politécnica de Chimborazo, 2013-02-22)
The objective of the research is to promote the consumption of gastronomic alternatives with foods that are produced in the beneficiary communities of the MARCO Foundation in the province of Chimborazo. by means of surveys ...
Utilización de productos nativos de la parroquia San Juan como una alternativa gastronómica con proceso de valor agregado, Riobamba 2015
(Escuela Superior Politécnica de Chimborazo, 2015-05-27)
The objective of the research was to develop a culinary alternative based on products native community of San Juan Province of Chimborazo, using the descriptive method and field to give a value added process, the preparations ...
Alternativas gastronómicas a base de pomarrosa (Syzygium jambos) fruta exótica del oriente 2013
(Escuela Superior Politécnica de Chimborazo, 2014-02-14)
The present research was made in the Higher School Polytechnic of Chimborazo, in the Faculty of Public Health, Gastronomy School. The aim was to elaborate gastronomic alternatives based on rose apple, exotic fruit from the ...