Introducción de la remolacha en la elaboración de cocteles y postres e identificación de la aceptabilidad en la Escuela de Gastronomía, 2012

Abstract

This research was carried out about new tendency elaborating foods that increases in present time with the study in different areas like: cocktail and in the dessert (poster’s elaboration and confectionery) it determined the processes that exist to new preparation of the acceptability were those elaborates in a small group at gastronomy school, as the main processes one were the dehydration by heating, mixing juices, and processes cooking of foods like they are to pressure or normal with internal and external investment of heat. Due to the analysis investigation, the problem was acquired with answer to a new tendency; it was the prosecution and elaboration foods and drinks with the help from beetroot being this an acceptable product inside at Gastronomy School and can use it in different ways to more than being a very well-known product for salads. During the process it viewed if this product was acceptable at School was carried out different recipes types which gave the results great acceptability in an individual way, inside these are: the flavor, scent, color, consistency of certain preparation is necessary to emphasize that the acceptability of the product determine it with people that know about the topic. It is recommended that this product should be made a reduction from beetroot juice for elaboration of recipes.