451 lines
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451 lines
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<div class="et_pb_section et_pb_fullwidth_section et_section_regular" style="background-color:#ffffff;background-image:url(https://web.archive.org/web/20210603184414im_/http://www.lapaella.net/wp-content/uploads/2011/04/Paellas-Fondo-Título-Header-larga.png);">
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<section class="et_pb_fullwidth_header et_pb_bg_layout_light et_pb_text_align_left">
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<div class="et_pb_row">
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<h1>PROYECTO PARA EL DISEÑO Y ORGANIZACIÓN DE LA PARTIDA DE ARROCES </h1>
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</div>
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</section>
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</div> <!-- .et_pb_section --><div class="et_pb_section et_section_regular">
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<div class="et_pb_text et_pb_bg_layout_light et_pb_text_align_center">
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<h1 style="text-align: center;">1 Asesoramiento sobre plano y en obra del diseño de la cocina así como del equipamiento e infraestructuras</h1>
|
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</div> <!-- .et_pb_text --><hr class="et_pb_space et_pb_divider" style="border-color: #000000;"/><div class="et_pb_text et_pb_bg_layout_light et_pb_text_align_left">
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<p style="text-align: justify;">Asesorar sobre la estructuración y reparto de los elementos necesarios para el correcto funcionamiento de la partida de arroces.</p>
|
||
<p style="text-align: justify;">Estudio de ubicación de las instalaciones sobre plano y en el local, teniendo en cuenta todos los elementos que puedan afectar a la funcionalidad de la partida de arroces.</p>
|
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<p style="text-align: justify;">Propuesta de maquinaria, utensilios u otros elementos necesarios, así como de la ubicación de estos en la cocina.</p>
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</div> <!-- .et_pb_text -->
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</div> <!-- .et_pb_column -->
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</div> <!-- .et_pb_row --><div class="et_pb_row">
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<div class="et_pb_column et_pb_column_4_4">
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<div class="et_pb_text et_pb_bg_layout_light et_pb_text_align_center">
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<p> </p>
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<h1>2 Diseñar una propuesta de carta de arroces para la arroceria. Elaboraciones para la carta y otros arroces como sugerencias</h1>
|
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<p> </p>
|
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|
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</div> <!-- .et_pb_text --><hr class="et_pb_space et_pb_divider" style="border-color: #000000;"/><div class="et_pb_text et_pb_bg_layout_light et_pb_text_align_left">
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<p> </p>
|
||
<p style="text-align: justify;">Elaborar una carta de arroces sugerente y funcional según las necesidades e instalaciones del local.</p>
|
||
<p style="text-align: justify;">La selección de platos y su elaboración final será acorde a la oferta gastronómica y formas de elaboración habituales de la cocina valenciana</p>
|
||
<p style="text-align: justify;">Presentar propuestas de arroces que puedan complementar la oferta de la carta como sugerencias, bien sean adaptadas a la estacionalidad de los ingredientes, a la demanda de los clientes o a las peculiaridades de la oferta gastronómica local.</p>
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</div> <!-- .et_pb_text -->
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</div> <!-- .et_pb_column -->
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</div> <!-- .et_pb_row --><div class="et_pb_row">
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<div class="et_pb_column et_pb_column_4_4">
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<div class="et_pb_text et_pb_bg_layout_light et_pb_text_align_center">
|
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|
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<p> </p>
|
||
<p> </p>
|
||
<h1>3 Elaboración de fichas detalladas de las recetas. Especificaciones y calidades recomendadas para los ingredientes que las componen</h1>
|
||
|
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</div> <!-- .et_pb_text --><hr class="et_pb_space et_pb_divider" style="border-color: #000000;"/><div class="et_pb_text et_pb_bg_layout_light et_pb_text_align_left">
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|
||
<p style="text-align: justify;">Una vez realizada la selección de recetas que conformarán la oferta gastronómica del local se elaboraran las fichas de cada plato. Estas fichas indicaran ingredientes con su peso o medida por ración, forma de elaboración, tiempos de cocción y presentación final.</p>
|
||
<p style="text-align: justify;">Se realizaran pruebas en la cocina del restaurante utilizando diferentes calidades de ingredientes hasta ajustar las recetas al correcto funcionamiento de la partida de arroces.</p>
|
||
<p style="text-align: justify;">Asimismo de elaborará un listado con todos los ingredientes necesarios para el correcto funcionamiento de la partida.</p>
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</div> <!-- .et_pb_text -->
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</div> <!-- .et_pb_column -->
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<div class="et_pb_column et_pb_column_4_4">
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<div class="et_pb_text et_pb_bg_layout_light et_pb_text_align_center">
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<p> </p>
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<h1>4 Formación del personal en técnicas para la elaboración de arroces. Preparación de la mise en place y servicio</h1>
|
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</div> <!-- .et_pb_text --><hr class="et_pb_space et_pb_divider" style="border-color: #000000;"/><div class="et_pb_text et_pb_bg_layout_light et_pb_text_align_left">
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<p>Desplazamiento a las instalaciones del restaurante, antes de su apertura, para impartir cursos de formación específicos a la brigada de cocina seleccionada por el restaurante para la partida de arroces, el programa de formación será el siguiente.</p>
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</div> <!-- .et_pb_text -->
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</div> <!-- .et_pb_column -->
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</div> <!-- .et_pb_row --><div class="et_pb_row">
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<div class="et_pb_column et_pb_column_1_2">
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<div class="et_pb_text et_pb_bg_layout_light et_pb_text_align_left">
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|
||
<p><strong>Formación para la mise en place</strong>:</p>
|
||
<ul>
|
||
<li>Funcionamiento de quemadores</li>
|
||
<li>La paella, el recipiente</li>
|
||
<li>Identificación de ingredientes</li>
|
||
<li>Tipos de corte</li>
|
||
<li>Elaboración de sofritos</li>
|
||
<li>Elaboración de fondos</li>
|
||
<li>Marcado de arroces</li>
|
||
<li>Modo de clasificación e identificación de arroces marcados</li>
|
||
<li>Organización final previa al servicio</li>
|
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<li>Conservación y envasado al vacío</li>
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</ul>
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</div> <!-- .et_pb_text -->
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</div> <!-- .et_pb_column --><div class="et_pb_column et_pb_column_1_2">
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<div class="et_pb_text et_pb_bg_layout_light et_pb_text_align_left">
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||
<p><strong>Formación para el servicio:</strong></p>
|
||
<ul>
|
||
<li>Elaboración de arroces secos</li>
|
||
<li>Elaboración de arroces caldosos</li>
|
||
<li>Elaboración de arroces al horno</li>
|
||
<li>Los fondos durante el servicio</li>
|
||
<li>Proporciones y medidas</li>
|
||
<li>Tiempos de cocción</li>
|
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<li>La importancia del fuego</li>
|
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<li>El socarrat</li>
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</ul>
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</div> <!-- .et_pb_text -->
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</div> <!-- .et_pb_column -->
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</div> <!-- .et_pb_row --><div class="et_pb_row">
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<div class="et_pb_column et_pb_column_4_4">
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<div class="et_pb_text et_pb_bg_layout_light et_pb_text_align_center">
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<p> </p>
|
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<h1>5 Coordinación, organización y supervisión de la partida de arroces durante la semana de apertura</h1>
|
||
|
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</div> <!-- .et_pb_text --><hr class="et_pb_space et_pb_divider" style="border-color: #000000;"/><div class="et_pb_text et_pb_bg_layout_light et_pb_text_align_left">
|
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|
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<p style="text-align: justify;">Desplazamiento al local durante su semana de apertura, control y seguimiento de la correcta preparación y elaboración de las recetas. Apoyo en los servicios.</p>
|
||
|
||
</div> <!-- .et_pb_text -->
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</div> <!-- .et_pb_row --><div class="et_pb_row">
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<div class="et_pb_column et_pb_column_4_4">
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<div class="et_pb_text et_pb_bg_layout_light et_pb_text_align_center">
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<p> </p>
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<h1>6 Asesoramiento post-apertura</h1>
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</div> <!-- .et_pb_text --><hr class="et_pb_space et_pb_divider" style="border-color: #000000;"/><div class="et_pb_text et_pb_bg_layout_light et_pb_text_align_left">
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<p style="text-align: justify;">Si el cliente lo estima necesario, existe la posibilidad de continuar asesorando o colaborando, tras la semana de inauguración. Los posibles costes de este apartado no están previstos en este presupuesto.</p>
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</body>
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</html><!--
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FILE ARCHIVED ON 18:44:14 Jun 03, 2021 AND RETRIEVED FROM THE
|
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INTERNET ARCHIVE ON 07:05:11 May 31, 2026.
|
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JAVASCRIPT APPENDED BY WAYBACK MACHINE, COPYRIGHT INTERNET ARCHIVE.
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ALL OTHER CONTENT MAY ALSO BE PROTECTED BY COPYRIGHT (17 U.S.C.
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SECTION 108(a)(3)).
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-->
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playback timings (ms):
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exclusion.robots: 0.034
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exclusion.robots.policy: 0.025
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LoadShardBlock: 69.461 (3)
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PetaboxLoader3.datanode: 102.473 (4)
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PetaboxLoader3.resolve: 628.478 (2)
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