Creación de una línea de postres elaborados en base al pájaro azul

Abstract:

For the production of the present work there was carried out the theoretical foundation of the different desserts elaborated with liquors, through the use of the analytic- synthetic method, in such a way that one used bibliographical sources as: books, magazines and web pages, this way theoretical bases were obtained for the creation of the line of dessert with the blue bird. Later there was realized the analysis of the environment of the producers of the liquor, using the analytic- synthetic method across interviews with the different producers of the liquor of the cantons of Echeandía and Caluma, managing to know the prices, the quantity of produced liquor, conditions of purchase, etc. Posteriorly the inductive-deductive method was used for the creation of the product line, the creation of standard recipes, there were known the different problems that arose during the preparation of each product, there was analyzed the suppliers and producers of the needed raw material and the validation of the product by experts and by a focus group. Finally after the production of all the previous processes, the manual was created with all the processes with which is necessary to prepare each product and with the permissions which is needed to possess for the production of a line of products.

Año de publicación:

2017

Keywords:

• Preparación de alimentos
• Licores
• POSTRES TRADICIONALES

Fuente:

rraae