Implementación de una carta de menús dirigidos para personas con presión arterial elevada para la empresa “Bump Catering & Eventos” para el año 2012

Abstract

Theresearchwasdescriptive of transversetypethetallowedtoselectthebestfood and condimentsforpeoplewithhypertension and thuscreatemenusthatwill be deployed en thecompany of catering CATERINGBUMP&EVENTS; culinarytechniquesthatimprovedtheorganolepticcharacteristics of the ingredientes wereapplied. Thegastronomicalternativesweresubjectedtotastingby non-specialisedtasters, throughsensoryevaluationto determine thelevel of acceptance. Themostacceptedpreparationswere: with 47% vegetable crep and bread salmon canapé and with 34% theskewers of mozzarella. 60% of notexperiencedtasterslikedthesmell and flavor of thevealj’usand 53% thegarlicsupreme. Thepresentation and the color totheMediterraneanveallikedto 33% notexperiencedtasters, whileto 27% likedthefishfilet in basil sauce, steamedsalmon, grilledfigs and quinoa salad respectively as a maincourse. As regardsthedeserts, thepresentation of the mango mousse taste tothe 40% of teasters, thesmellogthebraisedpineapple in vanilla sauce taste to 33%; in terms of color the 40% of tasterslikedtheblackberriesbabarois, the 36% theapplefritters. Theflavorthatmostlikedwasthe of banana and yogurt ice cream.