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GASTRONOMY (UNIT 2. CREOLE, INTERNATIONAL AND FOOD SUPPLEMENTS. (TICKETS…

- - - - Depending on the ingredients can be a main dish and even become a unique dish, going through its use as an accompaniment to meats and fish.
  - - - Eggs
        
        Important food contribution and the immense variety of recipes that can be prepared with them.
      - Pasta
        
        They are the most consumed in the current gastronomy of most countries.
      - Rice
        
        It is a food of easy digestion although of relative nutritional qualities.
  - - - Diversity of nationality that formed the Panamanian population.
        
        The most famous dishes we have
        
        Rice with Guandu.
        
        Pan-style Chicken Rice.
        
        Sancocho.
        
        Chicheme.
  - - - Quail to Bismarck.
      - Pickled partridges.
      - Fried Chicken with Saffron.
      - Stuffed goose.
- - - - The effectiveness of an independent hotel or business in banqueting service.
        
        It depends
        
        Great measure of all the support you receive from another department that are related to the realization of this type of event.
  - - - All staff should wear their uniforms, plaques with their names and adhere to the dress code and hygiene required at the hotel.
  - - - Butchery and fishmonger brigade
      - Cold Kitchen Brigade
      - Sous Chef
      - Hot Kitchen Brigade
      - Chef de Partie
      - Pastry Brigade
  - - - Olive: Olive
      - Lula: Squid
      - Sorbet: Ice cream, snow
      - Cabbage cabbage
      - Lieutenant: Chickpea
- - - - The measure that serves to determine the energy power of any body.
        
        They are divided into three groups.
        
        Fats.
        
        The function
        
        It is fundamentally energetic.
        
        Carbohydrates.
        
        The function
        
        It is also energetic.
        
        Proteins.
        
        The function
        
        It is to repair the continuous wear of the fabrics.
  - - - It has been modernized day by day, to the point that it is now possible to regulate the heat radiation in an automatic way.
  - - - Preparatory organs for digestion
        
        As
        
        Teeth.
        
        Language
        
        Mouth.
        
        Salivary glands.
        
        Pharynx.
      - Effector organs.
        
        As
        
        Stomach.
        
        Small intestine
        
        Large intestine.
        
        Liver.
        
        Pancreas.
  - - - They are prepared with brandy and whiskey
        
        They are
        
        Cocktails.
        
        Mixed drinks
      - Alcoholic beverages with which a salonero must be familiar and ordinarily ordained.
        
        They are
        
        Vodka.
        
        Geneva
        
        Ron.
- - - - In large cities it is possible to find almost everything, but in coastal towns and cities.
  - - - Are placed the food trays should be located in an angle of the living room, or in an adjacent dining room, if available.
  - - - Roast loin.
      - Beef almond.
      - Rabbit cacciatore
      - Lamb to the wine.
  - - - It is a list of dishes already prepared.
        
        It has two gastronomic meanings
        
        It is used to designate the set of foods and drinks that go into the composition of a meal.
        
        It applies to the Price Range regardless of how it is presented in Restaurants, Cafes, Pizzerias.