{"id":24160,"date":"2025-01-31T00:21:40","date_gmt":"2025-01-31T00:21:40","guid":{"rendered":"https:\/\/abexis.es\/index.php\/product\/tecnicas-culinarias-para-pescados-crustaceos-y-moluscos-2\/"},"modified":"2025-06-16T12:08:26","modified_gmt":"2025-06-16T12:08:26","slug":"tecnicas-culinarias-para-pescados-crustaceos-y-moluscos-2","status":"publish","type":"product","link":"https:\/\/abexis.es\/index.php\/product\/tecnicas-culinarias-para-pescados-crustaceos-y-moluscos-2\/","title":{"rendered":"T\u00c9CNICAS CULINARIAS PARA PESCADOS, CRUST\u00c1CEOS Y MOLUSCOS"},"content":{"rendered":"

1. MAQUINARIA, BATER\u00cdA, UTILLAJE Y HERRAMIENTAS UTILIZADOS EN LAS ELABORACIONES B\u00c1SICAS Y PLATOS ELEMENTALES CON PESCADOS, CRUST\u00c1CEOS Y MOLUSCOS
\n 1.1. Caracter\u00edsticas de la maquinaria utilizada
\n 1.2. Bater\u00eda de cocina
\n 1.3. Utillaje y herramientas<\/p>\n

2. FONDOS, BASES Y PREPARACIONES B\u00c1SICAS ELABORADOS CON PESCADOS, CRUST\u00c1CEOS Y MOLUSCOS
\n 2.1. Composici\u00f3n y elaboraci\u00f3n de los fondos elaborados con pescados. Factores a tener en cuenta en su elaboraci\u00f3n. Utilizaci\u00f3n
\n 2.2. Otras preparaciones b\u00e1sicas y su utilizaci\u00f3n (coul\u00eds, salsas, mantequillas compuestas, farsas y otras) que se elaboran para pescados, crust\u00e1ceos y moluscos,)
\n 2.3. Fondos y bases industriales elaboradas con pescados crust\u00e1ceos y moluscos
\n 2.4. Algas marinas y su utilizaci\u00f3n
\n 2.5 .Aplicaci\u00f3n de las respectivas t\u00e9cnicas y procedimientos de ejecuci\u00f3n y control para la obtenci\u00f3n de fondos, sopas, salsas, mantequillas compuestas y otras preparaciones b\u00e1sicas<\/p>\n

3. T\u00c9CNICAS DE COCINADO DE PESCADOS, CRUST\u00c1CEOS Y MOLUSCOS
\n 3.1. Principales t\u00e9cnicas de cocinado
\n 3.2. Aplicaci\u00f3n de las distintas t\u00e9cnicas de cocinado a cada especie<\/p>\n

4. PLATOS ELEMENTALES A BASE PESCADOS, CRUST\u00c1CEOS Y MOLUSCOS
\n 4.1. Platos calientes y fr\u00edos elementales m\u00e1s divulgados
\n 4.2. Salsas, guarniciones y otras preparaciones adecuadas para acompa\u00f1ar platos con pescados, crust\u00e1ceos y moluscos<\/p>\n

5. PRESENTACI\u00d3N Y DECORACI\u00d3N DE PLATOS A BASE DE PESCADOS, CRUST\u00c1CEOS Y MOLUSCOS
\n 5.1. Factores a tener en cuenta en la presentaci\u00f3n y decoraci\u00f3n de platos de pescados, crust\u00e1ceos y molusco
\n 5.2. Montaje en fuente y en plato. Otros recipientes
\n 5.3. Adornos y acompa\u00f1amientos m\u00e1s representativos utilizados en estos platos<\/p>\n

6. REGENERACI\u00d3N DE PLATOS PREPARADOS CON PESCADOS, CRUST\u00c1CEOS Y MOLUSCOS
\n 6.1. Regeneraci\u00f3n: Definici\u00f3n
\n 6.2. Clases de t\u00e9cnicas y procesos
\n 6.3. Identificaci\u00f3n de equipos asociados
\n 6.4. Fases de los procesos, riesgos en la ejecuci\u00f3n y control de resultados
\n 6.5. Realizaci\u00f3n de operaciones necesarias para la regeneraci\u00f3n
\n 6.6. El sistema cook-.chill y su fundamento
\n 6.7. Platos preparados: Definici\u00f3n. Distintas clases. Platos preparados con pescados, crust\u00e1ceos y moluscos<\/p>\n","protected":false},"excerpt":{"rendered":"

Aplicar las distintas t\u00e9cnicas culinarias en la elaboraci\u00f3n, presentaci\u00f3n y regeneraci\u00f3n de platos preparados a base de pescados, crust\u00e1ceos y moluscos.<\/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-24160","product","type-product","status-publish","has-post-thumbnail","product_cat-hosteleria-y-turismo","first","instock","virtual","taxable","purchasable","product-type-simple"],"yoast_head":"\nT\u00c9CNICAS CULINARIAS PARA PESCADOS, CRUST\u00c1CEOS Y MOLUSCOS -<\/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\/tecnicas-culinarias-para-pescados-crustaceos-y-moluscos-2\/\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta 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