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GASTRONOMY - Coggle Diagram
GASTRONOMY
Food System
human digestive system
preparatory management bodies
effector organs
caloric and nutritional equivalence
protein
The fats
the carbohydrates
cooking and presentation
I feed them to cook
basic cooking methods
whiten
boil
steam
fry
international creole cuisine
Panamanian Creole cuisine
sancocho, rice with guandú, guacho, rice with coconut
French cuisine
is considered an art and a genius
vefour potatoes
Chinese cuisine
has variations
like cantonese, sicuai, and hunan
like cantonese, sicuai, and hunan
meats and types of menus
meats
cattle, ox, and veal
fish and shellfish
vary according to coastal areas
cold dinner and dessert
they are usually eaten standing up
indicates a certain order of presentation
desserts are the natural complement to a meal
types of menus
the letter
guide menu
buffet
how food is composed
appetizers
entry
main course
seafood
red meat
cheeses
desserts
coffee
organization of a kitchen
chef de party
sois chef
butcher and fishmonger brigade
cold kitchen brigade
hot kitchen brigade
pastry brigade
banquet brigade