The Sottovuoto in the Kitchen

This group is born for holding a series of theoretical and practical courses for the use of the techniques of the sottovuoto for the maintenance, the cooking, the stoccaggio and the regeneration finalized to the run of the quality nutrizionale, hygienic, with particular attention to the economic strategies, potential savings in phase of purchase of the commodities, great surrender of the products, great time sale of the products; destagionalizzazione of typical fresh products. It analyzes with the participants the Food Cost: through the development of this form it will be possible for any operative e/o entrepreneur to define a plan of analysis of food cost with the knowledges, of the technical terminology and of the formulas of calculation, with the purpose to acquire the strategic parameters, operational and of control for the success of his/her own firm. It faces the innovative (Low Temperature, Delta T, Sottovuoto) techniques in the optics to analyze the decrease weight, the surrenders, the shelf life, without neglecting the classical systems of cooking (in frying pan, to the grate, to the oven, etc.). the effects of the marinate shoals and damp, the composition
of the aromatic salts, the production of the funds of kitchen and the sauces.