{"heading":null,"id":23534180,"theme":{"name":"none","colors":{"background":"#f4ede7","button":"#dd2010","buttonText":"#ffffff","heading":"#333333","text":"#333333"},"background":{"blend":"multiply","blur":0,"contrast":75,"grayscale":100,"opacity":38,"url":null}},"button":{"text":"Ver producto","url":null},"collectionLayout":"collection-layout-columns-left","contentAlignment":"content-alignment-left","header":{"title":"Contenido","text":null,"button":{"text":null,"url":null}},"mediaStyle":"media-style-plain","preLaunch":false,"products":null,"sections":[{"id":137735,"default":true,"name":"Contenido","description":null,"blocks":[]},{"id":137737,"default":false,"name":"Manipulación y Conservación de alimentos - Clase 1","description":"

Manipulación y conservación de alimentos -CLASE 1

· Medidas

· Léxico

· Materiales necesarios.

· Manipulacion y conservación de alimentos.

· Rituales reposteros.

MEDIDAS: uso del peso, tazas, cucharas, jarras medidoras. Dividir o multiplicar recetas.

LÉXICO REPOSTERO:

· Pastelería= medidas.

· Mise en Place.

· Tortas= Pasteles, tartas, cakes, queques,

· Herramientas básicas:

o Recetario personal.

o Delantal.

o Gorro.

o Peso o balanza.

o Tazas medidoras.

o Jarras.

o Cucharas medidoras.

o Espatula angular.

o Cuchillo pastelero.

o Base giratoria.

o Mangas.

o Alisador y peine de crema.

o Alisador de fondant.

o Boquillas o Duyas:

o Acoples.

o Batidoras.

o Batidor de globo.

o Colador.

o Moldes redondos:

o Bandejas para hornear.

o Cortadores de las figuras básicas: Redondo,
cuadrado, flor y letras.

o Tabla para picar para pastelería.

o Paleta o cuchara de madera para pastelería.

o Brocha.

o Rodillos.

o Tapete de silicona (silk pack)

CONSERVACIÓN Y MANIPULACIÓN DE ALIMENTOS:

· Cabello recogido.

· Manos: uñas cortas, sin esmalte y limpias.

· No probar directamente ni hablar al frente del
producto.

· Líquido desinfectante: agua y cloro.

· Limpieza de superficies.

· Mantener separados bowls y herramientas para
pastelería.

· ¿Qué es contaminación cruzada? ¿Cómo evitarla?

· Temperaturas seguras y de Riesgo.

· Tiempo de duración de un product. ¿Cómo
alargarlo?

· Uso del freezer y nevera.

· Entrega: contenedores, transporte y temperaturas.

RITUALES REPOSTEROS:

· Recetario.

· Ejercicio.

· Tiempo y días definidos:

o Día libre.

o Día de organización.

o Día de Producción.

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· ¿Qué son pastas?

· Tipos de Pastas:

o Decoración: Galletas de mantequilla con prensa y para cortar.

o Con agentes leudantes: suaves y crocantes.: Pasta seca (galletas de mantequilla Italiana), Masa base para galletas surtidas (choco chips, canela, carnaval, de chocolate), shortbread (vainilla, arándanos, nuez y caramel).

o Rellenas: alfajores, base de galleta de mantequilla.

· Conservación:

o Masa.

o Congelado crudo.

o Almacenaje cocido.

o Empacado.

o Entrega.

RECETAS A ENTREGAR:

· Galletas de Mantequilla para cortar.

· Galletas de mantequilla con prensa.

· Pasta seca.

· Galletas surtidas.

· Galletas choco chips.

· Shortbread (Arándanos, Caramelo y nuez, Vainilla)

· Alfajores.

Congelado crudo

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