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GASTRONOMY - Coggle Diagram
GASTRONOMY
Classification
Food System
It's divided in
Caloric and Food Equivalence
It is called caloric in general to the measure that it serves to determine the energy power of any body
types
Protein
Fats
carbohydrates
digestive system
Eating prepared food is a process carried out by the digestive system located in the body.
they are distinguished
Effector organs
The stomach is nothing more than a bag formed by the widening of the digestive tract.
Organs preparatory to digestion
Organs preparatory to digestion
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.
It's divided in
Food to Cook
Size, external texture
Basic Cooking Methods
Basic Cooking Methods
Blanching, Boiling, Steaming, Pressure Wet Steam, Pressureless Wet Steam, Poaching, Frying, Sautéing, Grilling, Frying, Roasting, Roasting, Tempering, Draining, Working,
Condiments used in cooking
Food Seasonings
Honey, Cocoa, Sugar, Brown sugar, Milk sugar, tea, coffee
Aromatic Condiments
Garlic, Sesame, Anise, Mustard, Nut, Meg, Pepper, Vanilla, Saffron, Ginger, Curry
Drinks
Creole and international cuisine and food supplements
types
Panamanian Creole Cuisine
French cuisine
Chinese cuisine
Italian cuisine
Mexican Kitchen
Meats and types of Menus
Types of meat
fish and seafood
Beef
Menu types
The letter
Guide Menu
Organization of a kitchen and other services
Organization of a kitchen by brigades
Chef 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.
Sois Chef
He is the main collaborator of the executive chef
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.
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