Mostrando ítems 1-10 de 301
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 ...
La carne de avestruz, la utilización de sus cortes en preparaciones gastronómicas gourmet con mayor aceptabilidad
(Escuela Superior Politécnica de Chimborazo, 2014-11-19)
This research aims to develop simple and easy preparations using a little-known meat in the Ecuadorian kitchen. In this research we will try to provide people with ostrich meat preparations because nowadays they look for ...
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 los adultos mayores del hogar de ancianos san pedro de Alausí, cantón Alausí, provincia de Chimborazo 2014
(Escuela Superior Politécnica de Chimborazo, 2016-07-27)
This research propases: The development of a gastronomical proposal for the elderly nursing home of San Pedro de Alausí, Province of Chimborazo , the study was descriptive , cross-sectional , not experimental design, the ...
Propuesta gastronómica para la Unidad Educativa Interandina de la comunidad Guabug, provincia de Chimborazo año 2012
(Escuela Superior Politécnica de Chimborazo, 2013-05-27)
The objective of this investigation was designing a Gastronomic Proposal combining products available in the zone and those given by the Ministry of Education to improve the nutritional needs of children and youngsters of ...
Propuesta gastronómica a base de mashua (Tropaelumtuberosum) aplicando la cocina de vanguardia
(Escuela Superior Politécnica de Chimborazo, 2014-02-28)
This implementation was performed at the Polytechnic School of Chimborazo; Faculty of Public Heard, School of Gastronomy, this research implemented a gastronomic proposal base don mashua (tropaelumteberosum) by applying ...
Propuestas gastronómicas a base de germinados y brotes de cereales cultivados en la provincia de Chimborazo - Ecuador, 2013
(Escuela Superior Politécnica de Chimborazo, 2014-11-12)
This research was carried for buds and germinated, it was executed with cereals grew in the Chimborazo province, selecting quinoa, oats, and wheat for their high nutritional content, with the purpose of promoting consumption ...
Propuesta Gastronómica para el Servicio de Alimentación del Hospital de Latacunga. 2012
(Escuela Superior Politécnica de Chimborazo, 2012)
The main objective of this project was to prepare a gastronomic proposal for the service of diets of the Hospital of Latacunga, the study design was cross sectional. They were presented surveys semi-structured directed to ...
Propuesta gastronómica para pacientes en puerperio tardío que fueron atendidas en el Hospital Básico Shushufindi, provincia de Sucumbios 2013
(Escuela Superior Politécnica de Chimborazo, 2014-02-14)
This investigation aimed to elaborate a gastronomic proposal for late puerperium patients assisted at the Hospital Básico Shushufindi by a menu cycle such as educational material, and design a cookery book containing ...
Propuesta gastronómica para el mejoramiento de las colaciones ofertadas en el bar de la Unidad Educativa “La Salle” de la ciudad de Riobamba 2013
(Escuela Superior Politécnica de Chimborazo, 2015-05-25)
The objective of the research was to develop a gastronomic proposal for the improvement of school snack offered in the Education Unit "La Salle" of the city of Riobamba. Amaranth, chocolate, fruit was used in the preparation ...