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ENSALADAS Y GUARNICIONES

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ENSALADAS Y GUARNICIONES

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MODULO DE BASES CULINARIAS

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Mexico

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ENSALADAS Y GUARNICIONES
 

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ENSALADAS Y GUARNICIONESOnline version

MODULO DE BASES CULINARIAS

by GLEN SALVADOR MORA DIAZ BARRIGA
1

UNA , ES LA COMBINACION DE VERDURAS Y , O COCIDAS

2

DE SENOMINA A LO QUE SE AGREGA A UNA ENSALADA , COMO CARNE , QUESOS , PAN , PASTA , FRUTAS O HUEVO , PARA ACENTUAR SU

3

UNA ENSALADA ESTA CONFORMADA POR A 3 ,

4

ENSALADAS COMO LA O CAPRESSE , O WALDORF , QUE NO ACEPTAN SE LES CONOCE COMO : .

5

UNA ENSALADA , SIEMPRE VA COMPLEMENTADA CON PROTEINA DE ORIGEN , AL QUE DENOMINAMOS

6

UNA ENSALADA COMPLEJA NO , SE CARACTERIZA POR INCLUIR INGREDIENTES COMUNES COMO Y FRUTOS .

7

UNA ENSALADA COMPLEJA TIBIA , SE SIRVE ACOMPAÑADA DE UNA FRIA , QUE CUBRE LA Y SALMON ASADO COMO COMPLEMENTO .

8

LAS O ENSALADAS FRIAS , SE CARACTERIZAN POR TENER UNA BASE DE COCIDA Y ; SE PUEDEN ADICIONAR , CHICHARO , ZANAHORIA , GRANOS DE ELOTE , PESCADO , MARISCOS O AVES COCIDA S

9

LAS GUARNICIONES , ACOMPAÑAN AL PLATO BASE , EL Y ENRIQUECEN SU NUTRITIV O

10

ELEMENTOS SOLOS COMO EL PURE DE , ARROZ , O FRIJOLES , INTEGRAN LO QUE SE DENOMINA UNA SIMPL E

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