{"id":24123,"date":"2025-01-31T00:21:37","date_gmt":"2025-01-31T00:21:37","guid":{"rendered":"https:\/\/abexis.es\/index.php\/product\/cocina-basica\/"},"modified":"2025-06-16T12:08:24","modified_gmt":"2025-06-16T12:08:24","slug":"cocina-basica","status":"publish","type":"product","link":"https:\/\/abexis.es\/index.php\/product\/cocina-basica\/","title":{"rendered":"COCINA B\u00c1SICA"},"content":{"rendered":"

M\u00d3DULO 1. \u00c1REA DE COCINA, ALMAC\u00c9N Y EQUIPAMIENTO B\u00c1SICO
\n 1. CARACTERIZACI\u00d3N DEL \u00c1REA DE COCINA
\n 1.1 Definici\u00f3n, organizaci\u00f3n y estructura de las zonas de producci\u00f3n culinaria
\n 1.2 Relaci\u00f3n de las competencias b\u00e1sicas de los profesionales del \u00e1rea de cocina
\n 1.3 Identificaci\u00f3n de los procesos, procedimientos y operaciones de producci\u00f3n
\n en cocina<\/p>\n

2. REALIZACI\u00d3N DE OPERACIONES SENCILLAS EN ALMAC\u00c9N
\n 2.1 Recepci\u00f3n y almacenamiento de alimentos y bebidas
\n 2.2 Aprovisionamiento interno: solicitud y recepci\u00f3n de g\u00e9neros culinarios<\/p>\n

3. UTILIZACI\u00d3N DE MAQUINARIA Y EQUIPAMIENTO B\u00c1SICO DE COCINA
\n 3.1 Identificaci\u00f3n y clasificaci\u00f3n seg\u00fan su funcionalidad
\n 3.2 Utilizaci\u00f3n, limpieza y mantenimiento<\/p>\n

M\u00d3DULO 2. G\u00c9NEROS CULINARIOS, ELABORACI\u00d3N ELEMENTAL Y CONSERVACI\u00d3N
\n 1. PREPARACI\u00d3N DE LAS BASES, FONDOS Y SOFRITOS, Y DE LOS G\u00c9NEROS CULINARIOS DE USO COM\u00daN EN COCINA
\n 1.1 Preparaci\u00f3n y corte de vegetales
\n 1.2 Preparaci\u00f3n y corte de pescados, crust\u00e1ceos y mariscos
\n 1.3 Preparaci\u00f3n y corte de carnes, aves y piezas de caza
\n 1.4 Realizaci\u00f3n de operaciones necesarias para la obtenci\u00f3n de preelaboraciones culinarias<\/p>\n

2. REALIZACI\u00d3N DE ELABORACIONES ELEMENTALES DE COCINA
\n 2.1 Realizaci\u00f3n de fondos, caldos y guarniciones
\n 2.2 Realizaci\u00f3n de aperitivos y platos combinados sencillos<\/p>\n

3. CONSERVACI\u00d3N Y REGENERACI\u00d3N DE G\u00c9NEROS Y ELABORACIONES DE COCINA
\n 3.1 Uso de equipamiento b\u00e1sico asociado
\n 3.2 Aplicaci\u00f3n de t\u00e9cnicas y aplicaciones sencillas<\/p>\n","protected":false},"excerpt":{"rendered":"

Aplicar los fundamentos b\u00e1sicos sobre productos alimenticios y t\u00e9cnicas culinarias, y realizar
\n operaciones sencillas de almac\u00e9n.<\/p>\n","protected":false},"featured_media":24107,"template":"","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":""},"product_brand":[],"product_cat":[44],"product_tag":[],"class_list":["post-24123","product","type-product","status-publish","has-post-thumbnail","product_cat-hosteleria-y-turismo","first","instock","virtual","taxable","purchasable","product-type-simple"],"yoast_head":"\nCOCINA B\u00c1SICA -<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/abexis.es\/index.php\/product\/cocina-basica\/\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"COCINA B\u00c1SICA -\" \/>\n<meta property=\"og:description\" content=\"Aplicar los fundamentos b\u00e1sicos sobre productos alimenticios y t\u00e9cnicas 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