tag:blogger.com,1999:blog-16207349387877809062024-03-13T01:47:18.141-07:00Diário GastronomicoBlog destinado para relatar as aulas do 3º ano do médio integrado em gastronomia do Instituto Federal de Educação, Ciência e Tecnologia do Piauí.Hortência Assis Zacariashttp://www.blogger.com/profile/13220401369868214331noreply@blogger.comBlogger5125tag:blogger.com,1999:blog-1620734938787780906.post-27368567548802664012010-03-17T18:36:00.000-07:002010-03-17T18:36:46.293-07:00Visita a casa de farinhaHoje a profeessora Valéria, foi mostra pra min e minha turma como é feito o o beiju. É feito do seguinte processo:<br />
1. descasca-se a mandioca<br />
2. a mandioca é moida<br />
3. é lavada<br />
4. prensanda<br />
5. é secada<br />
6. e em seguida é feito o beiju<br />
<div align="left"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidBfuU4YtHhH4Etf6Jhic_GbloL1Nvh2BN59W08ChI2QLAVoveGcj26g_BEdT7hyphenhyphenzCNP7m5eBtP3Cyhv-GD7tmCcyqgrAc5U1sDv5b8RuK1r2hlIpq9pKkfWN70fH3J5__uRdxBlxd/s1600-h/page.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidBfuU4YtHhH4Etf6Jhic_GbloL1Nvh2BN59W08ChI2QLAVoveGcj26g_BEdT7hyphenhyphenzCNP7m5eBtP3Cyhv-GD7tmCcyqgrAc5U1sDv5b8RuK1r2hlIpq9pKkfWN70fH3J5__uRdxBlxd/s320/page.jpg" vt="true" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirIVf3u0kg6qvJcrGwzwqnyo8HbE6_pNLCqa8nRPo4j7lrXaO7NT-YAu-g5XhQwT-M6ZmgDat_RK-jIFqs3LhCNZhkFMiEBf-HitRBhiwXjOMNE224_YQVV6rdCPvmxQwjai05o_ob/s1600-h/fg.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirIVf3u0kg6qvJcrGwzwqnyo8HbE6_pNLCqa8nRPo4j7lrXaO7NT-YAu-g5XhQwT-M6ZmgDat_RK-jIFqs3LhCNZhkFMiEBf-HitRBhiwXjOMNE224_YQVV6rdCPvmxQwjai05o_ob/s320/fg.jpg" vt="true" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhHwc1NC2RMpi173FVXprjpLCD_WUg-HxZSxn6PS_uwojx43gy-f-BuHPHHp-nd8BzAkJoLMsdjB87f7w2xxV118BV9J_oDPLwticQ7eZkeL32xnFZYqsYKukTFn1L-brEmIASLqOb/s1600-h/fxdh.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhHwc1NC2RMpi173FVXprjpLCD_WUg-HxZSxn6PS_uwojx43gy-f-BuHPHHp-nd8BzAkJoLMsdjB87f7w2xxV118BV9J_oDPLwticQ7eZkeL32xnFZYqsYKukTFn1L-brEmIASLqOb/s320/fxdh.jpg" vt="true" /></a></div>Hortência Assis Zacariashttp://www.blogger.com/profile/13220401369868214331noreply@blogger.com1tag:blogger.com,1999:blog-1620734938787780906.post-34929957407473127832010-02-17T11:35:00.000-08:002010-02-17T11:37:58.319-08:00Maionese caseira<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"> • Ingredientes</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1 gema de ovo</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1 limão</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1 litro de óleo</div>1 pitada de sal<br />
1 pitada de mostarda<br />
azeite a gosto<br />
<br />
•Preparo<br />
Separe a gema da clara, coloque a gema e um pouco de óleo e o limão e misture ate tudo homogenizar, depois acresente o sal e o azeite e a mostarda sem parar de mexer, a medida que vai mexendo vai acrescentando óleo.<br />
<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiOAwed-BgUW_R25q12GFA90F7qjlg2xbGCbzE6OqKYjiYGrH56_H5VufFuSBGPEWEcorlfYHHjXa83dwHjAZSHcs48B_ban-5dlFptWpZdPoS6B8ZRtVVs-4dVDkH9krAwLtPL_Io/s1600-h/maionese.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" ct="true" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiOAwed-BgUW_R25q12GFA90F7qjlg2xbGCbzE6OqKYjiYGrH56_H5VufFuSBGPEWEcorlfYHHjXa83dwHjAZSHcs48B_ban-5dlFptWpZdPoS6B8ZRtVVs-4dVDkH9krAwLtPL_Io/s200/maionese.jpg" width="200" /></a></div>Hortência Assis Zacariashttp://www.blogger.com/profile/13220401369868214331noreply@blogger.com0tag:blogger.com,1999:blog-1620734938787780906.post-66464511773849582932010-02-06T13:34:00.000-08:002010-02-06T13:34:54.662-08:00Aromaticos•Mirepox<br />
- 50% de cebola<br />
- 25% de cenoura<br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"> - 25% de salsão </div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJ6TJGrjxmZytkzmzc3P6lo6cPLYZ69wLr3JMRmNqyP-B8frdJ4YJ_D3g3_oDvhoPP0hq7x4qgixmlVrfFw3JuaftGZhlMP9aLre0IzknCmrNek1n0th7TI8BrQUt_vQ14Dwhqyu3L/s1600-h/3924621584_0a15c4d242.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" kt="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJ6TJGrjxmZytkzmzc3P6lo6cPLYZ69wLr3JMRmNqyP-B8frdJ4YJ_D3g3_oDvhoPP0hq7x4qgixmlVrfFw3JuaftGZhlMP9aLre0IzknCmrNek1n0th7TI8BrQUt_vQ14Dwhqyu3L/s200/3924621584_0a15c4d242.jpg" width="200" /></a></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">• Bouquet Garni</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"> - Salsão</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"> - Cenoura</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"> - Salsinha</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"> - Folha de louro </div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOBxvp6HkeIo7uHXTWJWt2h_uzJdiMivzRxMl8R-CITD_X_VLfAnBCs3fNYvAWjj1Id6XePFVkETK6-IIX8BSZtQR1cNNIzJ_Z-kaKadIl1M5622y13t9p6A3qsIh88KmP1IDlUbe6/s1600-h/20255817.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" kt="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOBxvp6HkeIo7uHXTWJWt2h_uzJdiMivzRxMl8R-CITD_X_VLfAnBCs3fNYvAWjj1Id6XePFVkETK6-IIX8BSZtQR1cNNIzJ_Z-kaKadIl1M5622y13t9p6A3qsIh88KmP1IDlUbe6/s200/20255817.jpg" width="175" /></a></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">• Sachê d' épice</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"> - Dente de alho</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"> - Pimenta em grãos</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"> - Tomilho</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"> - Talo de salsinha</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRQiYl7_I975xPh0HV8X0nUmnQDSA0ClaKhDLmPBM2nyIl1kYvxXVmGXBYhfXRB67ByEc8IJyz2HRnbaCWq1UbhEOCI1kb-x8g8DNDehEEix3ErpYlKR6bAJcTf1mjpiRFdrr-xnD0/s1600-h/sachet.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="189" kt="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRQiYl7_I975xPh0HV8X0nUmnQDSA0ClaKhDLmPBM2nyIl1kYvxXVmGXBYhfXRB67ByEc8IJyz2HRnbaCWq1UbhEOCI1kb-x8g8DNDehEEix3ErpYlKR6bAJcTf1mjpiRFdrr-xnD0/s200/sachet.jpg" width="200" /></a></div>Hortência Assis Zacariashttp://www.blogger.com/profile/13220401369868214331noreply@blogger.com1tag:blogger.com,1999:blog-1620734938787780906.post-72878983232728666362010-02-06T11:32:00.000-08:002010-02-06T17:56:58.571-08:00Mice in place<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: left;">'Mice-en-place' quer dizer mesa de trabalho. Na cozinha profissional é muito utilizado essa expressão, que nada mais é que 'pré-preparo'. Se você fizer o pré-preparo, deixar tudo separado e porcionado, na hora de sair o prato é rápido. </div><div align="left" class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFNMp0tbfdf6bK0nMHSYi2zrWsJBatyIh1cnTD7PVfb428hyphenhyphenZ7ti-xm_5k3YQGexelDVo3v-xJlaTFOVuRN5a1IRiUh5HUpQBTtEWPv9e738w7xJNjDmjfMOLuFTXTQAQpGa9cfZ7O/s1600-h/mise_en_place.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" kt="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFNMp0tbfdf6bK0nMHSYi2zrWsJBatyIh1cnTD7PVfb428hyphenhyphenZ7ti-xm_5k3YQGexelDVo3v-xJlaTFOVuRN5a1IRiUh5HUpQBTtEWPv9e738w7xJNjDmjfMOLuFTXTQAQpGa9cfZ7O/s320/mise_en_place.jpg" /></a></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">Mice in place do fundo de panela</div><ul><li><br />
<div style="text-align: left;"></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">Ingredientes limpos,saudaveis e na quantidade adequada.</div><div style="text-align: left;"></div></li>
<li><br />
<div style="text-align: left;"></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">Separação dos aromaticos, dos ossos no caso do fundo ser de boi ou frango, de legumes, de espinhas, se o findo for de peixe.</div><div style="text-align: left;"></div></li>
<li><br />
<div style="text-align: left;"></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">Ossos em 10 cm quebrados </div><div style="text-align: left;"></div></li>
<li><br />
<div style="text-align: left;"></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">Parte superios de tomates</div><div style="text-align: left;"></div></li>
<li><br />
<div style="text-align: left;"></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">Talos de salsinha</div><div style="text-align: left;"></div></li>
<li><br />
<div style="text-align: left;"></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">Folha de louro, tomilho, cravo, grãos de pimente</div><div style="text-align: left;"></div></li>
<li><br />
<div style="text-align: left;"></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">Nada de sal</div></li>
</ul>Hortência Assis Zacariashttp://www.blogger.com/profile/13220401369868214331noreply@blogger.com1tag:blogger.com,1999:blog-1620734938787780906.post-64584042121361319042010-02-06T11:05:00.000-08:002010-02-06T17:54:31.640-08:00Caldos, molhos e sopasTodo caldo, molho e sopa tem seus segredos e o segredo consiste na base, esse base é contistituida dos fundos básicos, espessantes, aromatizantes e embelezadores.<br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Os fundos de cozinhas são um tempero a mais que os caldos, molhos e sopas recebem, dão o gostinho especial .Os fundos são composto de ossos,carcaças,legumes,espinhas que são os componentes nutritivos, já os mipepox, sachetr d' epicies, bouquet gami são os aromatizantes e a água e o vinho são os liquidos.</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiK384TxFoCTLdpGa68y13AY8kxRPFfBuZUftz8l6fdmEHPoidrkwugj8VvF4r9N2EZEnftG_y5O16FB1eUBpsvKKWLs4sAEJUMxkmqbZ3FYg2iq0c_AElMlP3tNFkNOCJN8ihN1-g5/s1600-h/0706_sopas.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" kt="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiK384TxFoCTLdpGa68y13AY8kxRPFfBuZUftz8l6fdmEHPoidrkwugj8VvF4r9N2EZEnftG_y5O16FB1eUBpsvKKWLs4sAEJUMxkmqbZ3FYg2iq0c_AElMlP3tNFkNOCJN8ihN1-g5/s200/0706_sopas.jpg" width="145" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXZ-EIIvYhSE3MasT33V6ihIa9H85PkFICPGy7Dtxo0TwvKYgObt3uzrnZ-En8hCMxd3SmarljRWk9ccNH6vcH4lOnzuJ2ZUVE4WSS1wruk-cbablr0ekh0nwVgINcmF3Hk3te8jkf/s1600-h/20070606-molhos_fondue.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="178" kt="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXZ-EIIvYhSE3MasT33V6ihIa9H85PkFICPGy7Dtxo0TwvKYgObt3uzrnZ-En8hCMxd3SmarljRWk9ccNH6vcH4lOnzuJ2ZUVE4WSS1wruk-cbablr0ekh0nwVgINcmF3Hk3te8jkf/s200/20070606-molhos_fondue.jpg" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSvctljAZXxdYXgaMykZIxdxCYW1f-CGpZ_T47oFpgDnUuhVldr51EShPh1x6Gf64yPeGZfhO0onAjlbvMWBhNEeKdaX_rAt06SwOecqGnoW7tco-5zgHyDYZkHtwOCCbMSCAmfv3q/s1600-h/dondurica.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" kt="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSvctljAZXxdYXgaMykZIxdxCYW1f-CGpZ_T47oFpgDnUuhVldr51EShPh1x6Gf64yPeGZfhO0onAjlbvMWBhNEeKdaX_rAt06SwOecqGnoW7tco-5zgHyDYZkHtwOCCbMSCAmfv3q/s200/dondurica.jpg" width="200" /></a></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
</div>Hortência Assis Zacariashttp://www.blogger.com/profile/13220401369868214331noreply@blogger.com0