Propuesta gastronómica y evaluación sensorial a base de carne de pavo para el restaurante Fogón del Puente de la ciudad de Riobamba 2013

Abstract

The present research is a gastronomic proposal and sensorial evaluation based on turkey meat for the restaurant ¨Fogón del Puente¨ from Riobamba city, where, 13 new and diverse gastronomic alternatives were prepared, and standardization processes of recipes were developed, focusing on the optimization of the service quality; the study population was 42 customers and professionals from Gastronomy. From the Sensorial Evaluation, percentages were employed in the numerical scale 7, 8 and 9 with the following equivalence: 9 ¨I totally agree¨ , 8 ¨I like it very much”;. The taste and the salt level reached 33,33% whit a scale of 9, while the color reaches 50% in a rank 9, the smell 41,6% in rank 8 and the individual portion 66,67%. The impact of the gastronomic proposal based on turkey meat for the restaurant is satisfactory because of its diversification and acceptability by customers and teachers; therefore it is suggested to use the proposal to introduce new gastronomic alternatives in the restaurant.