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Colegio Cultural Plantel “ El Carmen ” Chef responsable: Mireille Martínez Escobar Titulo de la receta: Grado 2do bachillerato Practica: 1 Ingredientes Individual: 1 pimiento morrón 1 papa 1 zanahoria 1 cebolla 1 naranja 1 toronja 5 fresas grandes y fresca ½ manojo de perejil 1 parisién Individual: 1 calabaza grande 6 bolsas de pequeñas de plástico limpia y nueva Una toalla absorbente Un pelador 3 pares de guantes de látex Por equipo: Un paquete de cerillos con 10 cajas Una botella de agua oxigenada Vendas Gazas Procedimiento 1.- Lavar los vegetales y frutas. 2.- colocar la toalla previamente humedecida de bajo una tabla para picar. 3.- practicar con la cebolla, la papa, la zanahoria y el pimiento los siguientes cortes: Brunoise, small dice, médium dice, juliana, bastón, lamina y rodaja. 4.-practicar con la toronja corte suprema. 5.-practicar con la fresa los cortes: abanico, lamina, rodaja y cuartem. 6.-deshojar el perejil y practicar el corte shiffone. 7.- con ayuda de una parisién practicar con una calabaza perlas o esferas. 8.- una vez finalizado todos los cortes colocar dentro de una bolsa de plástico.
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