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December Party Invitation Retirement

FIRST REVIEW.

Develop a menu of four times containing at least 5 techniques seen in class.
must present a written prescription and that the techniques are applied favorable results, changing the ingredients or flavors used in practice, ie not be able to develop areas of melon, citrus soup tamarind foam, apply the technique with other combination or ingredient.

If the ingredient they chose has a negative reaction to the chemical used, for example using an infusion too acidic to be mixed with an alginate and do not include the use of sugar or sodium citrate to neutralize this acid, thus preventing a complete sferification the technique will be taken as null affecting your score.

The menu can be entered, pacifier, or entree and dessert tasting menu with starter, two entrees and dessert. Topic
, the decor will be taken into account as well as the hygienic handling of food, remember to ask an insert for handheld and keep it in solution of iodine.

Do Airbrush Tans Work

AIRES, FOAMS AND CLOUDS.

THIRD KIND *** ***

BREAD CRUST

______________________________________________

1,000 kg
.015 WHEAT FLOUR YEAST POWDER
kg .018 kg .020 kg SAL

MANTECA VEGETAL WATER
.750 .010 Kg Kg Improver for PAN (ASCORBIC ACID) SUGAR


.025 Kg Mix all ingredients except the salt to work for 5 minutes add salt and continue to work for 2 minutes, rest for 15 minutes and form pieces 60 gr.
Bolear and rest for 20 minutes and bake at 200 ° C. for 12 minutes, dried for 8 minutes at 170 ° C.
Cool and cut off the top of the loaves, remove the crumbs and fill with foam.



CREAM CHEESE MOUSSE
_______________________

200 MLT LYNCOTT
30 GRS CREMA. CREAM CHEESE
2 OZ. MILK
C / S WHITE PEPPER
C / S SAL
½ GRS. Xanthan gum
1 LOAD OF GAS TO TRAP

processor Shred cheese, milk, cream, paste, salt and pepper, mix, insert into the trap and mount a charge applies. CLOUD
TAMARINDO



__________________________ __________________

Syrup 350 grams. Sugar
500 mlt.
water 30 grams.
tamarind pulp 1 pc Disposable Hair Coif
brew Put fire using a disposable hair cap. __________________ Cloud



300 mlt.
Syrup 7 oz. Gelatin powder or 3.5 gelatin sheets. 1 pc
cylinder of fabric (like the ones doctors use to the hair is very fine for casting products)

Reserve in the freezer in a stainless steel bowl. 200 mlt. Of it and leave it until crystals form ice, with 100 mlt. Remaining hydrated gelatin and hot.
When the syrup is cold and crystal mounted on another bowl with ice, begin to beat in machine with balloon whisk until it starts to foam, add the remaining syrup with hot gelatin in wire stirring constantly until foaming sign, and apply this to cool and duya Sleeve

FOAM HOT. BUTTER BASED
__________________________________________
BUDS
2 PZ 1 PZ
EGG WHOLE EGG
MLT 250. Clarified butter
C / S SALT AND PEPPER
C / S CHILE CHIPOTLE LIQUID AND CASTING.
25 MLT. CREAM LYNCOTT.

Put the yolks together with the bath and eggs using a balloon whisk add air whisking constantly, until it turns a bar close to body, add the blended chiles to taste salt and pepper, gradually incorporate the clarified butter until completely remove cruising from heat and add the cream lyncot, empty the sauce into a trap and apply a load just before use, apply immediately.
Care must be taken when applying as this foam is thicker than the cold tends to come out more strongly the siphon.


HOT SAUCE WHITE FOAM A RUBBER BASE XANTANA _______________________________________________________


1 / 2 PZ onion 1 clove garlic

1 OZ. OIL
10 GRS. BUTTER
300 MLT. CREAM LYNCOTT
C / S SALT AND WHITE PEPPER
C / S NUTMEG
200 GRS. Manchego cheese ½
GRS. Xanthan gum
100 GRS. GRATED PARMESAN
C / S Fry

fresh chives with butter oil and the onion and garlic finely chopped, blend cream cheese and lyncott to drain the onions add salt and pepper along with the nutmeg, strain and add the paste and grind in processor empties into the trap with a mountain load and garnish with Parmesan cheese and chopped chives.

CHOCOLATE COLD FOAM
____________________________


.200 .040 LITER
KILO LYNCOTT CREAM ICING SUGAR .080 KILO
COVERAGE
1 SOUR GAS TRAP
PZ .025 BRANDY OR RUM LITER

coverage Melt in a double boiler and mix with lyncott cream, icing sugar and alcohol, drain and empty into the trap, applied load and ride.


CARNITAS TACO CHICKEN WITH SALSA VERDE AIR


_________________________________________________________________ 2 PZ. BONELESS CHICKEN THIGH
C / S SAL, pepper, paprika and simmer for
BROKEN ODOR cornstarch .080 kg .250 kg
LARD
8 Pcs. CORN TORTILLA
.040 kg onion
010.
chopped cilantro 1 kg Pz. LEMON

Cut chicken into medium size pieces, sprinkle salt, pepper, paprika and crushed herbs, pass the chicken in cornstarch, coating the pieces completely.
Heat the butter to 160 ° C. and enter the chicken until completely cooked. Monte
on a corn tortilla and garnish with chopped onion and cilantro and drops of lemon juice.
Finally add the green sauce
air
SALSA VERDE AIR



_______________________________________________________ 4 PZ GREEN TOMATO
40 GRS.
onion 1 clove garlic 3 PZ

CHILE SERRANO C / S WATER
C / S SALT AND PEPPER
Place all ingredients in blender and prepare the sauce.

.002 SOYA LECITHIN KILO

Add soy lecithin and mash with electric arm, tilting the bowl and moving the arm to incorporate air into the sauce when forming the foam, take it with a spoon and serve on the product *** ENDS
decorate

*** THIRD CLASS SECOND CLASS

Sounds To Masterbate To

XANTANA SUSPENSION AND TEXTURES AND AGAR - AGAR



SUSPENSIONS. ________________________________________________________________




xanthan gum.

sferification SOUP WITH CITRUS AND ORANGE RASPBERRY REVERSE
__________________________________


.100 liter orange juice (strained)
.010 Liter lemon juice (strained) .050 Liter
grapefruit juice (casting) Litre Water

.030 .020 Kg Refined Sugar (White) .001 kg
xanthan gum

Place all ingredients in processor and grind, ride a cup or bowl glass. REVERSE sferification

RASPBERRY AND ORANGE. _________________________________________________________



.250 .002 Liter Water
calcium alginate
kg .080 kg Refined (White)
chopped in processor and set aside. 5 Piece Raspberry

whole (disinfected and dried) 4 parts Orange


Supreme Dip orange supreme alginate solution and pour in the solution calcium chloride, let stand for one minute and rinse in clean water, repeat the procedure with the raspberries.

.500 Liter. Water
.0025 kg calcium chloride
Mix until chloride disintegrates. 500 Litre Water


To rinse the product.
esferificar When fruits are put into the soup citrus SPAGHETTI MANGO


___________________________________________________________

.330 Liter processed mango juice (mango nectar) .008 kg
Agar - Agar
.002 kg Xanthan Gum or guar gum.
kg gelatin powder .010 .070 Liter Water

Hydrate the gelatin in cold water and hot water bath
Heat the juice to bring to the boil, stir half of hot juice in a food processor with the agar and xanthan gum, add the gelatin and the rest of the hot juice.

C / S Ice
C / S Water Wax Paper Sheets
.002 1 Piece Nipple

Empty plastic product in a plastic bottle or a cornet and form the spaghetti into the water with ice, drink and ride


cool .020 Liter Lemon juice (casting) Litre Water

.015 .080 Kg
Refined Sugar Mix all ingredients and pour the spaghetti


Sal
.001 kg C / S Chile Chop
3 Pc Sheet Mint or Peppermint
Sprinkle the end and garnish with mint leaf
SUSPENDED

MOJITO 500 Mlt. mojito mix
1.5 Grs. Xanthan gum

Mojito Mix the paste and crushed using a mixer. Strain and vacuum-packing the entire mixture to remove the bubbles. Serve on glass
for mojito and mint leaves. TERRINE


BASIL AND SALMON

250 Mlt. BASIL WATER
9 Grs. Sal
agar
Salmon
Joining a quarter of the basil water and agar powder to boiling over medium heat, stirring constantly, remove from heat and add the remaining water. Apart froth. Materialize in a square pan so that it is thick 1 cm.
Leave in the refrigerator until set. Skip
salmon and serve with alternating layers of basil. RAVIOLI

BALL OF CARDAMOM AND NAIL 250 Mlt Water

15 Grs. Cardamom
10 Grs. Sugar
2 Grs. Alginate
4 Grs. Calcium Chloride

Mix water with cardamom and sugar and let boil for one minute. Strain. Mix in 70 Mlt. alginate water and add the rest of the mixture. Dilute
calcium per liter of water. Insert the spoon the mixture of alginate and cleaning out the ravioli in cold water. Submit
. In oriental spoon.

ENDS SECOND CLASS.

What Is A Paparazzi Quality Camera

SPHERICAL, HIGH VACUUM COOKING



ALGINATES: These polymers extracted from brown seaweed (Phaeophyceas). Alginates produce thermostable gels in the presence of calcium ions are soluble in cold water, have good stability to acid and viscous solutions presented so they are used as thickeners and stabilizers in segments such as, dressings and canned , dairy and frozen dessert.
Carrageenan are sulfated polysaccharides extracted from red seaweeds (Rhodophyceas). There are three main types: kappa (gels form hard, brittle thermoreversible and syneresis), iota type (form thermoreversible gels, soft, elastic and no syneresis in the presence of certain ions) and lambda type (not gel form provides viscosity). The three fractions are reactive with proteins, have synergy with the flour of carob and konjac. Are used as stabilizers and gelling agents in meat segments, and dairy frozen desserts .
sodium carboxymethylcellulose (CMC): Product obtained by reaction of alkali cellulose with sodium chloroacetate. The CMC produces crystalline solutions is stable in a wide range of pH, is insoluble in solvents Professional and compatible with most of the gums, proteins and carbohydrates. It is widely used in drinks, dairy , cereals and cereal products, desserts , snacks, sauces and dressings , etc.
GUM ARABIC: exudate produced by several species of Acacia trees, mainly A. senegal. Gum arabic has properties, emulsifying and film forming. It is stable in a wide range of pH. It features compatibility with most of the gums, carbohydrates and proteins. Acacia gum dispersions can be formed in concentrations up to 50% due to its low viscosity. It is used mainly in industry drinks and confectionery . GUAR GUM
: galactomannan obtained from the endosperm of the seed of the plant Cyamopsis tetragonolobus. It hydrates readily in cold water to form dispersions reach maximum viscosity after 2 hours of sleep. It is stable in a pH range of 4 to 10, but at lower pH values, undergoes degradation. It is used in segments such as dairy , drinks, dressings, sauces , cereal, confectionery and snacks . TARA GUM
: galactomannan obtained from the endosperm Seed tree Caesalpinia spinosa. Form weak gels in combination with rubber xanthano. Viscous solutions produce in cold water, heat treatment is necessary for maximum hydration. Used as a thickening agent and texturizing agent in dairy , cereal, snacks , meat and some canned . Xanthan Gum
: extracellular polysaccharide obtained by fermentation of the bacterium Xanthomonas campestris. Presents Emulsifying properties and excellent stability in acidic media. Resists heat treatment and has excellent compatibility with the galactomannans with which can form thermoreversible gels. It is widely used in dressings, sauces , drinks, cereal, canned , dairy and confectionery .
CAROB FLOUR: galactomannan obtained from the endosperm of the seed of the tree Ceratonia siliqua. This paste is slightly soluble in cold water and dispersions must be heated to 85 ° C to reach full hydration and maximum viscosity. Form thermoreversible gels when combined with rubber xanthano. It is mainly used in dairy , canned , dressings, meat and baking .