{"id":24126,"date":"2025-01-31T00:21:37","date_gmt":"2025-01-31T00:21:37","guid":{"rendered":"https:\/\/abexis.es\/index.php\/product\/cocina-vegetariana-en-restauracion\/"},"modified":"2025-06-16T12:08:24","modified_gmt":"2025-06-16T12:08:24","slug":"cocina-vegetariana-en-restauracion","status":"publish","type":"product","link":"https:\/\/abexis.es\/index.php\/product\/cocina-vegetariana-en-restauracion\/","title":{"rendered":"COCINA VEGETARIANA EN RESTAURACI\u00d3N"},"content":{"rendered":"

M\u00d3DULO 1. COCINA VEGETARIANA EN RESTAURACI\u00d3NCOCINA VEGETARIANA EN RESTAURACI\u00d3N
\n 1. CARACTERIZACI\u00d3N DE LA COCINA VEGETARIANA
\n 1.1 Conceptos b\u00e1sicos
\n 1.2 Or\u00edgenes y evoluci\u00f3n de la cocina vegetariana
\n 1.3 Cocina vegetariana en Europa
\n 1.4 Tipos de cocina vegetariana<\/p>\n

2. CONOCIMIENTO DE LAS PROPIEDADES NUTRICIONALES DE LOS ALIMENTOS PARA LOGRAR MEN\u00daS EQUILIBRADOS
\n 2.1 Definici\u00f3n de hortalizas, verduras y legumbres: conceptos. Clasificaci\u00f3n seg\u00fan su especie y variedad
\n 2.2 Propiedades nutritivas. Factores organol\u00e9pticos que determinan su calidad. Estacionalidad
\n 2.3 Cultivos en invernaderos y cultivos ecol\u00f3gicos. Las hortalizas en miniatura (babys). Brotes o germinados
\n 2.4 Presentaci\u00f3n comercial seg\u00fan su tratamiento (liofilizadas, congeladas, conservadas al natural, etc.) La cuarta gama
\n 2.5 Identificaci\u00f3n de los cereales: mijo, quinoa
\n 2.6 Descripci\u00f3n de las legumbres
\n 2.7 Descripci\u00f3n de las semillas
\n 2.8 Otros alimentos naturales y su tratamiento en el restaurante: tofu, algas, soja, seit\u00e1n, el temphe, yoguts, k\u00e9fir\u2026etc<\/p>\n

3. UTILIZACI\u00d3N DE T\u00c9CNICAS DE COCCI\u00d3N Y CONSERVACI\u00d3N
\n 3.1 T\u00e9cnicas de cocci\u00f3n
\n 3.2 T\u00e9cnicas de conservaci\u00f3n<\/p>\n

4. ELABORACI\u00d3N DE PLATOS VEGETARIANOS, DISE\u00d1O DE MEN\u00daS Y OTRAS OFERTAS GASTRON\u00d3MICAS
\n 4.1 Ensaladas y aderezos
\n 4.2 Sopas y cremas fr\u00edas en el restaurante
\n 4.3 Verduras y frutas como guarnici\u00f3n
\n 4.4 Terrinas, puddings y pat\u00e9s vegetales
\n 4.5 Croquetas, alb\u00f3ndigas, hamburguesas y escalopes con cereales y legumbres
\n 4.6 Pasteles salados al horno.
\n 4.7 Masas de hojaldre rellenas.
\n 4.8 Postres: pasteles, flanes, galletas, bombones, etc.<\/p>\n","protected":false},"excerpt":{"rendered":"

Dise\u00f1ar y confeccionar men\u00fas y otras ofertas gastron\u00f3micas propias de la cocina vegetariana y nutricionalmente equilibrados.<\/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-24126","product","type-product","status-publish","has-post-thumbnail","product_cat-hosteleria-y-turismo","first","instock","virtual","taxable","purchasable","product-type-simple"],"yoast_head":"\nCOCINA VEGETARIANA EN RESTAURACI\u00d3N -<\/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-vegetariana-en-restauracion\/\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"COCINA 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