Elaboración de una carta gourmet para la Hostería Milliguayco con preparaciones hipocalóricas. Cantón Pallatanga. 2014

Abstract

The present investigation was not experimental and cross section that allowed the drafting of a charter for gourmet Milliguayco inn whit calories preparations in canton Pallatanga, province of Chimborazo. The sample consisted of 40 surveyed in which the general characteristic of dinner was determined and favorite foods and cocking techniques accepted. In population studied 50% more compact was between ages of 20 and 30 years, according to instrument applied to population, 55% were male, 45% female. Foods obtained were 37.5% greater acceptance light cheese, 59% rice, 45% beans, potato 32%, 20% eggplant, pineapple 21%, 32.5% chicken (skinless breast), and 57.5% salmon. Culinary techniques: 28% prefer brunoises, cooking 25% dry and 25% selected cooking by radiation. The entries will make up the calorie menu: 289 kcal fruity cocktail salmon, ceviche country of 241kcal chicken and pigeon pea, carrot cream white 79 kcal, oriental chicken wrap and cheese 376 kcal. Entrees, 317 kcal steak tenderloin, beef goulash 146 kcal, 3099 kcal filet mignon, turkey medallion kcal 207.04, 272.89 kcal turkey rosemary, orange chicken to 319 kcal 360 kcal chicken noodle, steamed sardine 293 kcal, salmon 171 kcal mustard, grilled salmon 234 kcal, 219 kcal vegetable paella. Dessert, lemon sorbet 76 kcal 77 kcal Caribbean cup, pineapple sorbet 77 kcal, 52 kcal pears in wine.