Uso de técnicas e habilidades culinárias utilizada pelos profissionais da Gastronomia como atrativo ao público infantil das creches públicas de São Raimundo Nonato

Abstract

In this project, we try to address how the role of the gastronomy professional can help in the process of feeding children during their school life, given that for many children certain foods are new, which ends up making it even more difficult for them to accept them on a daily basis. And knowing that it is at school where they spend most of their time, some of the habits encouraged as a child, such as healthy eating, can be carried over into adulthood. The purpose of this work was to show how a gastronomy professional can help with cooking techniques, making food more attractive and thus achieving better acceptance by the target audience in question. The menu used in nursery schools in the municipality of São Raimundo Nonato was requested, followed by an analysis of the menu and, finally, some suggestions for cuts and gastronomic techniques aimed at improving the sensory characteristics of the meals. With the help of the gastronomy professional and using techniques acquired in academic training, they can facilitate the process of adapting and re-educating the food included in the students' diet, thus making the food attractive with the use of textures, colors and thus reducing the number of food rejections in the day-care centers in the municipality of São Raimundo Nonato in the interior of the state of Piaui.