GASTRONOMY
Food System
Digestive System of the Human Being
The preparation of the food eaten by civilized man constitutes a kind of process carried out by a digestive system located outside its own
Body.
Organs preparatory to digestion:
The mouth is made up of a cavity surrounded by the cheeks and the lips, thus
as for the palate and its vault
Effector Organs The stomach is nothing more than a pouch formed by the widening of the tube
digestive
Caloric and Food Equivalence Called calorie, in general as it is used to determine the power
energy of any body
Protein
The word protein is derived from the Greek and means "first, being used to designate the material that fundamentally integrates the cells of our tissue.
Fats They are made up of carbon, oxygen and hydrogen and can be of animal origin or
vegetable (oil, lard, bacon, butter).
Carbohydrates They are composed of carbon, hydrogen and oxygen.
Cooking and Presentation
We can fix the prehistory of the so-called culinary art with exactitude from the moment in which man discovers fire and uses it to cook his
food.
Foods to Cook: Cooking Principles
The factors that influence the preparation of food are three:
Food to cook
The basic methods of cooking
Whiten
Boil:
Steam
Wet steam under pressure
Wet steam without pressure
Poach
Fry
Aromatic Condiments
They are those that serve only to modify or add flavor to foods without
influence its nutritional power.
Drinks Drinks at an event must be kept separately due to the existence of the bar
to keep track of large events where there are drinks.
Creole and International Cuisine and Food Supplements
Panamanian Creole Cuisine
You will find a friendly people and a great variety of pleasures.
Gastronomy: The diversity of nationalities that formed the Panamanian population has created a variety of restaurants that allow you to enjoy in Panama, the cuisine
International of the most important culinary centers in the world.
French cuisine
French cuisine is considered an art and geniuses are those who work
Chinese cuisine Chinese cuisine has many variations such as the famous Cantonese cuisine
The flavors of China Chinese cuisine, with all the diversity offered by its regions, is the product of
thousands of years of development and refinement.
Italian cuisine
It is distinguished by its exquisite pasta, sauce, bread, tomatoes and others
Mexican Cuisine Mexican cuisine is so extensive that it is compared to Chinese cuisine.
Tickets
We must bear in mind that the entrees, even if they are officially a first course
Hors d'oeuvres can be considered an ideal starter for a good meal
Pasta, Rice, Eggs
The most consumed pasta, that is, that of Italian origin, can be found in the
shops in two versions; fresh, to be kept in the refrigerator
Organization of a Kitchen and Other Services
Chef de Party
It is the person who has the kitchen of a consumption center directly at his expense
as the absolute responsible for what happens in it during production hours.
You are a Chef He is the main collaborator of the executive chef- His most important functions are the
following:
Substitute for the executive chef during his absence.
Supervise the work of the various brigades
Monitor the output of saucers during service
.Auxiliary the overworked brigade
Butcher and Fish Brigade
Its mission is to transform the merchandise brought by Meat Suppliers and
fish in the raw material necessary for the production of the kitchen.
Cold Cooking Brigade
His job consists of preparing, with impeccable cleanliness, hygiene, seasoning and flavor
nice, all dishes
Hot Kitchen Brigade
His job consists of preparing, with impeccable cleanliness, hygiene, seasoning and flavor
nice, all dishes
Pastry Brigade
His job is to make the bread, cakes and desserts that are served in the
various consumption centers
Banquet Brigade
At present the banquet brigade are part of the general kitchen as a
more section.
Banquet Department
The effectiveness of a hotel or independent company in catering services
Different Meats and Types of Menus
meats
The different types of meats that are used in the kitchen. First of all we
we will refer to cattle.
Fish and seafood
The types of fresh fish that can be found in the markets vary according to the
Coast zones.
Cold Dinner and Dessert
When the number of guests exceeds the capacity of the table, a good resource is
the so-called cold dinners.
Desserts
Desserts are the natural complement to a meal, whether it is a
special occasion, like everyday life.
Menu Types
The name Menu has two very different gastronomic meanings
The Menu is a list or list of dishes to prepare and in which the client has to
wait for food preparation
The Guide Menu: For Banquet services, Restaurants, you should always have a
List with guides menu that can be offered for sale to the customer.
How food is composed
Appetizers: They are refreshing drinks that stimulate and whet the appetite in a while
in advance of the meal and should not pass more than 30 minutes.
Main Dish: breaded fish, snook, round, snapper with scales or / without
scales / whole, bomo, grouper, croaker, shark.
Seafood: They are classified as Mollusks and Crustaceans and blue meats
Red meat
Red meats are classified by their cuts and portion shapes according to their
consistency or state of hardness