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QUE SABES DE HOSTELERÍA...

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About this activity

CONCEPTOS DE RESTAURACIÓN

Created by

Isabel Rodriguez
Isabel Rodriguez
Spain

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QUE SABES DE HOSTELERÍA...
 

QUE SABES DE HOSTELERÍA...Online version

CONCEPTOS DE RESTAURACIÓN

by Isabel Rodriguez
1

O organigrama dun restaurante é: axudante, camareiro, xefe de sector e xefe de sala

2

O documento para realizar o pedido chámase nota de pedido

3

O escandallo é unha ferramenta para analizar os custes dun prato

4

O custo dun prato debe ser dun 50% do precio de venda

5

O gramaxe aproximado dun café e de 8 gramos

6

Para un combinado, a cantidade de licor debe ser de 100 ml.

7

APPCC significa Análise de Puntos Críticos en restauración

8

A Osmosis é unha técnica culinaria

9

A temperatura interior dun peixe á prancha debe ser de +/- 90 graos

10

O termo faisandaxe fai referencia a unha técnica francesa na que se cociñaban animais próximos á putrefacción

 
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