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Preelaboración y Conservación de carnes, aves y caza

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Preelaboración y Conservación de carnes, aves y caza

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Carnes

Created by

Candela
Candela
Spain

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Preelaboración y Conservación de carnes, aves y caza
 

Preelaboración y Conservación de carnes, aves y cazaOnline version

Carnes

by Candela
A
B
C
D
E
F
G
H
I
J
L
M
N
Ñ
O
P
Q
R
S
T
U
V
X
Y
Z

Empieza por A

Más comunes: Pollo, Pavo, Gallina, Pato, Oca

Empieza por B

Cria de Vaca o Toro

Empieza por C

Animales silvestres

Empieza por D

Tripas, Manos, Corazón, Pulmones,Manos...

Empieza por E

Capa más externa del tejido conectivo denso regular

Empieza por F

Corte básico de ganado

Empieza por G

Incluye ternera, añojo, novillo, vaca

Contiene la H

Afilador de cuchillos

Contiene la I

Cocciones cortas y controladas

Empieza por J

Cría de animal de carne de caza

Empieza por L

Parte de un animal que se come muy rara vez

Empieza por M

Son el punto de partida real de todo el trabajo en cocina profesional

Empieza por N

Animal macho joven

Contiene la Ñ

Despojo

Empieza por O

Ave de corral criada en granja

Empieza por P

Necesario para la limpieza del producto y crea del trabajo

Empieza por Q

Derivado del ganado vacuno

Empieza por R

Extremo inferior de la columna vertebral en animales

Empieza por S

Textura muy delicada

Empieza por T

Hay de colores para cada tipo.

Empieza por U

Constituye uno de los pilares fundamentales en la organización de una cocina profesional.

Empieza por V

Nutrientes organicos esenciales que el cuerpo necesita.

Contiene la X

Cualidad fisica o apariencia externa de la superficie de los objetos

Contiene la Y

Ganado Vacuno

Contiene la Z

Carne de caza fina, magra y saludable

 
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