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Unit 5. 21 Gastronomy - Coggle Diagram
Unit 5.
Gastronomy
Objectives specific :pencil2:
That the Competitor know the history of the gastronomy
That the Competitor recognize the importance of appropriate equipment of the kitchen Y the dinning room .
That the Participant understands the concepts nutrition and bromatology and the can Apply in their functions
Let the Participant analyze and apply the hygienic-sanitary regulations Y medium environmental
5.1. History of the gastronomy
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Refer us a the history of the gastronomy either feeding reveals the narrow relationship of is with the evolution of men in its process of civilization.
Differences me similarities Y the progress Come in each period
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AGE ANCIENT:
Village Egyptian
I know fed of lentils, vegetables Y fruits
Village Hebrew
they ate foods symbolic in these I know find the bread Y the came.
Village Greek
hey cooked it with oregano, fennel and cumin
Village Roman
incorporation of many vegetables
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AGE HALF
At this time they ate a lot of young donkeys, they were stuffed with green olives, birdies Y truffles whole Y later I know roasted to the spit.
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AGE MODERN:
cakes of meat, What the Yorkshire
5.2. Technology of the foods. Techniques gastronomic
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5.3. equipment of kitchen Y dinning room
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The main kitchen area will include the hot and cold kitchens.
The ability of the kitchen major will be in function of number of bedrooms Y of area to serve.
There must be auxiliary kitchens for support.
A dining room for employees located next to the kitchen area
The dining rooms (main and daily) and the kitchens must be separated by a small room with double doors .
Office for the Boss of Kitchen (Chef) in a space besides of the kitchen.
5.4. Nutrition bromatology
Nutrition is what we eat
The bromatology can be divided in:
• Anthropobromatology.
• Zoobromatology
5.5. regulation hygienic- sanitary Y medium environmental
