Estudio de procedimientos para el montaje y decoración en preparaciones tipo gourmet. 2011

Abstract

The current study is based on an Experimental approach and a Descriptive method regarding to a Study of the Procedures for Food Plating and Gourmet Decoration through surveys in the Radisson Royal Quito Hotel where it was considered a defined sample a thirteen professional gourmet chefs whose ages ranged between 24 and 54 years old. The collected data were tabulated through the Microsoft Excel software. The results showed that 93,7% of the people in charge to serve and assemble the meals presentation were male while 7,7% corresponded to female. The protein was defined as the decisive nutritional category during plating; indistinctly of its particular texture. The arrangement of the servings and its height in a gourmet preparation depends on the main food category as well as the crockery to be used for decorating and presenting a meal. It is recommended to implement the plan of procedures for assembling and decorating gourmet preparations taking into account the food servings during the plating process, it is also advisable to use the systematic classification chart according the type of protein to be used as a culinary ingredient as well as to follow the prospect guide for food assembling and decoration in gourmet preparations