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1518085
SALSAS BASICAS COCINA
Description
Este es un mapa mental muy básico sobre las salsas para impartirlo en clases de 2º PCE Restaurante y Bar, en la asignatura de TCI básicas
No tags specified
2ºpce
formación profesional- hosteleria
Mind Map by
Zigor Atxa
, updated more than 1 year ago
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Created by
Zigor Atxa
about 10 years ago
39
1
0
Resource summary
SALSAS BASICAS COCINA
A BASE DE FONDO
ESPAÑOLA
ROUX OSCURO + FONDO OSCURO
ROUX X L:80 X 80
VELOUTÉ
ROUX CLARO + FONDO BLANCO
ROUX X L:80 X 80
BECHAMEL
ROUX CLARO + LECHE
ROUX X L:60-80 X 60-80
CROQUETAS ROUX X L: 120 X 120
TOMATE
EMULSIONADAS
MAHONESA
FRÍA. 4 YEMAS X L DE ACEITE
LACTONESA
DOBLE DE ACEITE QUE LECHE
BEARNESA
CALIENTE . 2-3 YEMAS X 1/4 KG MANTEQUILLA + 1 CHALOTAS 1 DL VINAGRE ESTRAGÓN
VINAGRETA
1/4 PARTE ACEITE + 3/4 PARTES VINAGRE + OPCIONAL (VERDURAS, MOSTAZA, MIEL, FRUTOS SECOS, ETC..
HOLANDESA
CALIENTE. 2-3 YEMAS X 1/4 KG MANTEQUILLA + GOTAS DE LIMÓN + SAL
SALSAS ESPAÑOLAS O NOMBRE PROPIO
MOJOS
VERDE
CILANTRO, PEREJIL, ACEITE, VINAGRE,COMINO
ROJO
PIMIENTO, PIMENTÓN, ACEITE, VINAGRE, COMINO
VASCAS
PIL-PIL
ACEITE, AJO, GELATINA DE PESCADO
VIZCAINA
CEBOLLA, PIMIENTOS CHORICEROS (SECOS), PAN FRITO, AJO, LAUREL
VERDE
ACEITE, AJOS, PEREJIL Y FUMET
ROMESCO
VERDURAS ASADAS (CEBOLLA, TOMATE, PIMIENTO SECO) + ALMENDRA + VINAGRETA
AMERICANA
CALIENTE. RESTOS CRUSTACEOS + VERDURAS + VINO + LIGAZÓN + CALDO PESCADO
CARACTERÍSTICAS
SALSUS-SALADO
EVOLUCIÓN A LIGERO
Media attachments
demiglace (image/jpg)
VELOUTE_ALEMANA.JPG (image/JPG)
Bechamel_plato_entero_logo (image/jpg)
salsa-de-tomate_banner (image/jpg)
paladaressiglo21-recetas-salsa-bearnesa (image/jpg)
991_mahonesa-o-mayonesa (image/jpg)
salsaholandesa2.JPG (image/JPG)
salsa-vinagreta (image/jpg)
Salsa_americana (image/jpg)
57257frma (image/jpg)
italian-salsa-verde (image/jpg)
DSC_0064.JPG (image/JPG)
presentacion (image/jpg)
mojitos (image/png)
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