METODOS DE COCCION

LA COCCION CRHISTIAN QUINTERO ROJAS

LA COCCION ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]

LA COCCION ,[object Object],[object Object],[object Object],[object Object]

MODOS DE COCCION ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]

COCCION POR EXPANCION ,[object Object],[object Object],[object Object]

COCCION POR CONCENTRACION ,[object Object],[object Object],[object Object]

COCCION MIXTA ,[object Object],[object Object],[object Object]

LA COCCION ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]

Modos de cocción ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]

HERVIR ,[object Object],[object Object],[object Object],[object Object]

ESCALFAR ,[object Object],[object Object],[object Object]

AL VAPOR ,[object Object],[object Object],[object Object]

ASAR ,[object Object],[object Object],[object Object]

AL HORNO ,[object Object],[object Object],[object Object],[object Object]

A LA PARILLA ,[object Object],[object Object],[object Object],[object Object]

PUNTOS DE COCCION DE LAS CARNES PUNTO DE COCCION CONSISTENCIA COLOR INTERIOR TEMPERATURA INTERNA Azul (bleu) Suave y blanda Rojo 35 a 45 C Sangrante (saignant) Ligeramente resistente Rojo rosado 50 a 55 C Medio (a point) Resistente y blanda al centro Rosado 60 a 64 C Bien hecha (bien cuit) Firme (consistente) Blanco gris 70 a 80 C

A LA PLANCHA ,[object Object],[object Object]

SALTEAR ,[object Object],[object Object],[object Object],[object Object],[object Object]

FREIR ,[object Object],[object Object],[object Object],[object Object]

FORMAS DE CUBRIR FRITURAS ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]

BRASEAR ,[object Object],[object Object],[object Object],[object Object],[object Object]

ESTOFAR ,[object Object],[object Object],[object Object]

AL VACIO ,[object Object],[object Object]

METODOS DE COCCION

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