Aplicação de técnicas gastronômicas na elaboração da merenda escolar no Centro Estadual de Educação Profissional Prefeito João Mendes Olímpio de Melo no município de Teresina- PI

Abstract

According to the history of feeding and gastronomy in man's timeline, studies reveal that gastronomy involves the cuisine and the resources that are used in food preparation, provides cultural information, customs, and food habits, characteristics that can also be observed in school meals served daily in school lunchrooms for public school students through the National School Feeding Programme, which has as a guideline meet the nutritional needs and the formation of eating habits. In an environment where food and school are found, gastronomic techniques are used as tools to build the menu and preparation of school meals in order to food and respect the tastes of diners. The objective of this work was to apply gastronomic techniques of cuts, pre-preparation and cooking methods using the menu dishes of school meals and qualifying the cooks of Centro Estadual de Educação Profissional Prefeito João Mendes Olímpio de Melo, through a workshop and the preparation of the recipe of menu of school meals. Three cooks participate in the workshop called “Merendeiras em Ação”, during the workshop an explanatory booklet was given regarding the Project; knives models were presented, were made the cuts julienne, concassé, hacheé, brunoise, chifonnade, chip, bracelet, slices and rings in vegetables and the cooking preparation of Maria Isabel of chicken present in the school menu of the institution. They applied to this recipe, techniques for pre-preparing weighing, cleaning, division and moist methods, techniques vegetable cuts and methods of cooking of dry heat, by the method braise; and mixed heat, by the methods of soaking and muffle. The preparation of the recipe was carried out based on the menu of school meals of the institution under study and were described in these recipes the basic skills of gastronomy presented during the workshop. The results were obtained through the observation that the use of gastronomic skills improves the appearance and final taste of the preparation and the confection of recipe facilitates the preparation and aid in the standardization of school menus.