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Bases Culinarias- Raquel Rodríguez

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Tarea #2
Raquel Rodriguez
Mind Map by Raquel Rodriguez, updated more than 1 year ago
Raquel Rodriguez
Created by Raquel Rodriguez over 9 years ago
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Bases Culinarias- Raquel Rodríguez
  1. Fondos
    1. Oscuro
      1. Blanco
        1. ave
          1. Ternera
            1. 4 horas
          2. Court boullon
            1. Fumet
              1. Pescado
                1. 2-3 horas
              2. Agua
                1. Verduras
                  1. 1 hora
                  2. Res
                    1. 6 -8 horas
                    2. Ternera
                    3. Liquido concentrado de sabor
                      1. Sirven para preparar salsas, sopas, estofados
                    4. Aromatizantes
                      1. Mire pox
                        1. 50% cebolla
                          1. 25% zanahoria
                            1. 25% apio
                        2. Sachet d´epices
                          1. Manta de cielo
                            1. Perejil
                              1. Pimienta negra
                                1. Ajo,Laurel, Tomillo
                          2. Onion Brule
                            1. Cebolla caramelizada
                            2. Onion Piquet
                              1. 1/4 cebolla, 2 clavos, laurel
                              2. Bouquet Garnie
                                1. Blanco de poro
                                  1. Mismos ingredientes Sachet d´epices
                                2. Lo que dará sabor a un fondo o salsa
                                3. Salsas
                                  1. Bechamet
                                    1. Leche+rouxBlanco+Onionpiquet
                                    2. Velouté
                                      1. FondoBlanco+RouxPalido+SalPimienta
                                      2. Holandesa
                                        1. Vinagre+PimientaNegra+Shalotts
                                        2. Tomate
                                          1. Jitomate+Ajo+Laurel+Cebolla+Fondo
                                          2. Preparaciones para acompañar carne y pastas
                                          3. Espesantes
                                            1. Roux
                                              1. blanco
                                                1. Palido
                                                  1. Oscuro
                                                    1. (Caliente)
                                                    2. Beurre Manié (Frío)
                                                      1. Mantequilla+Harina
                                                      2. Slurry
                                                        1. Fécula de maíz
                                                        2. Liason
                                                          1. Crema+Yema
                                                          2. Confección de salsa o cremas
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