tag:blogger.com,1999:blog-35977786034333489452011-04-21T13:45:40.450-07:00franciscohttp://www.blogger.com/profile/17685360227003801038noreply@blogger.comBlogger131100tag:blogger.com,1999:blog-3597778603433348945.post-24251049223621571802007-12-10T23:35:00.000-08:002008-11-13T02:55:50.169-08:00<a href="http://1.bp.blogspot.com/_Ms6rZa-wTYo/R14_IqmuCpI/AAAAAAAAADE/yDBccUCh5VY/s1600-h/TALLER+DE+CARNES+MARISCOS,+TERNERA,+CERDO,+CORDERO+048.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;" src="http://1.bp.blogspot.com/_Ms6rZa-wTYo/R14_IqmuCpI/AAAAAAAAADE/yDBccUCh5VY/s320/TALLER+DE+CARNES+MARISCOS,+TERNERA,+CERDO,+CORDERO+048.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5142617242611878546" /></a><br /><a href="http://2.bp.blogspot.com/_Ms6rZa-wTYo/R14_C6muCoI/AAAAAAAAAC8/hz9l0b883l0/s1600-h/TALLER+DE+CARNES+MARISCOS,+TERNERA,+CERDO,+CORDERO+049.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;" src="http://2.bp.blogspot.com/_Ms6rZa-wTYo/R14_C6muCoI/AAAAAAAAAC8/hz9l0b883l0/s320/TALLER+DE+CARNES+MARISCOS,+TERNERA,+CERDO,+CORDERO+049.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5142617143827630722" /></a><br />El Grupo No. 3 Deleito la Madrugada con un exquisito Estofado de Cerdo . El cual lo denominaron RAGU DE CERDO AL CURRY.<br /><br /><br />Francisco Instructor<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/3597778603433348945-2425104922362157180?l=edufranto.blogspot.com' alt='' /></div>franciscohttp://www.blogger.com/profile/17685360227003801038noreply@blogger.com0tag:blogger.com,1999:blog-3597778603433348945.post-61157492555228062742007-12-10T23:29:00.000-08:002008-11-13T02:55:50.478-08:00<a href="http://1.bp.blogspot.com/_Ms6rZa-wTYo/R1484qmuCnI/AAAAAAAAAC0/2H-T1UK4rJE/s1600-h/TALLER+DE+CARNES+MARISCOS,+TERNERA,+CERDO,+CORDERO+045.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;" src="http://1.bp.blogspot.com/_Ms6rZa-wTYo/R1484qmuCnI/AAAAAAAAAC0/2H-T1UK4rJE/s320/TALLER+DE+CARNES+MARISCOS,+TERNERA,+CERDO,+CORDERO+045.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5142614768710716018" /></a><br /><a href="http://2.bp.blogspot.com/_Ms6rZa-wTYo/R148f6muCmI/AAAAAAAAACs/Y3nK5tILceo/s1600-h/TALLER+DE+CARNES+MARISCOS,+TERNERA,+CERDO,+CORDERO+046.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;" src="http://2.bp.blogspot.com/_Ms6rZa-wTYo/R148f6muCmI/AAAAAAAAACs/Y3nK5tILceo/s320/TALLER+DE+CARNES+MARISCOS,+TERNERA,+CERDO,+CORDERO+046.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5142614343508953698" /></a><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/3597778603433348945-6115749255522806274?l=edufranto.blogspot.com' alt='' /></div>franciscohttp://www.blogger.com/profile/17685360227003801038noreply@blogger.com0tag:blogger.com,1999:blog-3597778603433348945.post-25356497429673990742007-12-10T23:24:00.000-08:002007-12-10T23:34:06.353-08:00Los integrantes del grupo No.1 (Ignacio, Diego y Edwin) presentaron un Delicioso plato de Mariscos denominado , Camarones del Pacifico al Ajillo <br /><br />Francisco Tutor<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/3597778603433348945-2535649742967399074?l=edufranto.blogspot.com' alt='' /></div>franciscohttp://www.blogger.com/profile/17685360227003801038noreply@blogger.com0tag:blogger.com,1999:blog-3597778603433348945.post-18241396713628575942007-12-10T23:12:00.000-08:002008-11-13T02:55:50.822-08:00<a href="http://1.bp.blogspot.com/_Ms6rZa-wTYo/R146AqmuCkI/AAAAAAAAACc/qhw1Hs5bRyg/s1600-h/TALLER+DE+CARNES+MARISCOS,+TERNERA,+CERDO,+CORDERO+043.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;" src="http://1.bp.blogspot.com/_Ms6rZa-wTYo/R146AqmuCkI/AAAAAAAAACc/qhw1Hs5bRyg/s320/TALLER+DE+CARNES+MARISCOS,+TERNERA,+CERDO,+CORDERO+043.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5142611607614786114" /></a><br /><a href="http://1.bp.blogspot.com/_Ms6rZa-wTYo/R145BqmuCjI/AAAAAAAAACU/cSqGkq8RDbQ/s1600-h/TALLER+DE+CARNES+MARISCOS,+TERNERA,+CERDO,+CORDERO+042.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;" src="http://1.bp.blogspot.com/_Ms6rZa-wTYo/R145BqmuCjI/AAAAAAAAACU/cSqGkq8RDbQ/s320/TALLER+DE+CARNES+MARISCOS,+TERNERA,+CERDO,+CORDERO+042.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5142610525283027506" /></a><br />El distinguido Grupo de aprendices del grupo No. 2 nos deleito con una exquisita Preparacion de Costillitas de Cerdo a la barbecue.<br /><br />Francisco a Torres Duran. Instructor Cocina Jornada Madrugada<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/3597778603433348945-1824139671362857594?l=edufranto.blogspot.com' alt='' /></div>franciscohttp://www.blogger.com/profile/17685360227003801038noreply@blogger.com0tag:blogger.com,1999:blog-3597778603433348945.post-85434568052778960292007-12-10T22:52:00.000-08:002008-11-13T02:55:50.908-08:00<a href="http://1.bp.blogspot.com/_Ms6rZa-wTYo/R140wqmuChI/AAAAAAAAACE/gwfnf-51bTM/s1600-h/TALLER+DE+CARNES+MARISCOS,+TERNERA,+CERDO,+CORDERO+040.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;" src="http://1.bp.blogspot.com/_Ms6rZa-wTYo/R140wqmuChI/AAAAAAAAACE/gwfnf-51bTM/s320/TALLER+DE+CARNES+MARISCOS,+TERNERA,+CERDO,+CORDERO+040.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5142605835178740242" /></a><br />Este grupo nos deleito con la preparacion de Conejo a la Española , lo cual se le agrego aceitunas y se aromatizo con cilantro para darle un sabor a mediterraneo.<br /><br />Tutor Francisco Jornada Madrugada Titulacion Tecnico Profesional en Cocina<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/3597778603433348945-8543456805277896029?l=edufranto.blogspot.com' alt='' /></div>franciscohttp://www.blogger.com/profile/17685360227003801038noreply@blogger.com0tag:blogger.com,1999:blog-3597778603433348945.post-240988435769357192007-12-04T00:22:00.000-08:002008-11-13T02:55:51.033-08:00<a href="http://4.bp.blogspot.com/_Ms6rZa-wTYo/R1UP8qmuCgI/AAAAAAAAAB8/yUKrRa3PR6Q/s1600-h/TALLER+PREPARACION+DE+AVES+012.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;" src="http://4.bp.blogspot.com/_Ms6rZa-wTYo/R1UP8qmuCgI/AAAAAAAAAB8/yUKrRa3PR6Q/s320/TALLER+PREPARACION+DE+AVES+012.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5140032084616546818" /></a><br />Este grupo de instructores son los que desempeñan con su conocimiento y experiencia la tarea de calificar el desarrollo de los Talleres del Grupo de aprendices de la Titulacion Tecnicos Profesionales en Cocina de la Jornada Madrugada .<br /><br />Felicitaciones por su Labor de aprendizaje a estos futuros chef,<br /><br />Att. Francisco A Torres D Instructor Cocina Jornada Madrugada<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/3597778603433348945-24098843576935719?l=edufranto.blogspot.com' alt='' /></div>franciscohttp://www.blogger.com/profile/17685360227003801038noreply@blogger.com0tag:blogger.com,1999:blog-3597778603433348945.post-1254909318986308182007-12-03T23:47:00.000-08:002008-11-13T02:55:51.436-08:00<a href="http://3.bp.blogspot.com/_Ms6rZa-wTYo/R1UHwamuCfI/AAAAAAAAAB0/GmFAbY7vdNI/s1600-h/Copia+de+taller+de+pastas+005.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;" src="http://3.bp.blogspot.com/_Ms6rZa-wTYo/R1UHwamuCfI/AAAAAAAAAB0/GmFAbY7vdNI/s320/Copia+de+taller+de+pastas+005.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5140023078070127090" /></a><br /><a href="http://3.bp.blogspot.com/_Ms6rZa-wTYo/R1UHkamuCeI/AAAAAAAAABs/Q-K5CJU1hhY/s1600-h/taller+de+pastas+004.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;" src="http://3.bp.blogspot.com/_Ms6rZa-wTYo/R1UHkamuCeI/AAAAAAAAABs/Q-K5CJU1hhY/s320/taller+de+pastas+004.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5140022871911696866" /></a><br />Este taller lo lidero el grupo No. 3 (Camila. Diego, Andres, Jorge ,Ferreira), prepararon filetes de robalo a la orly acompañado de salsa de mayoneza tomateada, hicieron su exposicion al grupo de jurados .<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/3597778603433348945-125490931898630818?l=edufranto.blogspot.com' alt='' /></div>franciscohttp://www.blogger.com/profile/17685360227003801038noreply@blogger.com0tag:blogger.com,1999:blog-3597778603433348945.post-23319055072288543462007-12-03T23:41:00.000-08:002008-11-13T02:55:51.678-08:00<a href="http://3.bp.blogspot.com/_Ms6rZa-wTYo/R1UFwamuCdI/AAAAAAAAABk/Yq4TmU3jn5k/s1600-h/TALLER+PREPARACION+DE+AVES+019.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;" src="http://3.bp.blogspot.com/_Ms6rZa-wTYo/R1UFwamuCdI/AAAAAAAAABk/Yq4TmU3jn5k/s320/TALLER+PREPARACION+DE+AVES+019.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5140020879046871506" /></a><br /><a href="http://3.bp.blogspot.com/_Ms6rZa-wTYo/R1UFmamuCcI/AAAAAAAAABc/IT05zOLcuq0/s1600-h/TALLER+PREPARACION+DE+AVES+017.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;" src="http://3.bp.blogspot.com/_Ms6rZa-wTYo/R1UFmamuCcI/AAAAAAAAABc/IT05zOLcuq0/s320/TALLER+PREPARACION+DE+AVES+017.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5140020707248179650" /></a><br />Se realizo el taller con el grupo No. 4 , lo lidera El aprendiz Gilberto Supelan,preprarron el pato a la naranja , la presentacion del plato estuvo a cargo del aoprendiz jhon henry fernendez y su grupo de colaboradores(Aza, Herley, Higor,y Jorge)<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/3597778603433348945-2331905507228854346?l=edufranto.blogspot.com' alt='' /></div>franciscohttp://www.blogger.com/profile/17685360227003801038noreply@blogger.com0tag:blogger.com,1999:blog-3597778603433348945.post-7965712487241796252007-12-03T23:33:00.000-08:002008-11-13T02:55:51.999-08:00<a href="http://2.bp.blogspot.com/_Ms6rZa-wTYo/R1UD6KmuCbI/AAAAAAAAABU/g91ckgdiMeA/s1600-h/TALLER+PREPARACION+DE+LASA%C3%91A+015.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;" src="http://2.bp.blogspot.com/_Ms6rZa-wTYo/R1UD6KmuCbI/AAAAAAAAABU/g91ckgdiMeA/s320/TALLER+PREPARACION+DE+LASA%C3%91A+015.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5140018847527340466" /></a><br /><a href="http://4.bp.blogspot.com/_Ms6rZa-wTYo/R1UDwqmuCaI/AAAAAAAAABM/L6MPe1Rd_38/s1600-h/TALLER+PREPARACION+DE+LASA%C3%91A+024.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;" src="http://4.bp.blogspot.com/_Ms6rZa-wTYo/R1UDwqmuCaI/AAAAAAAAABM/L6MPe1Rd_38/s320/TALLER+PREPARACION+DE+LASA%C3%91A+024.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5140018684318583202" /></a><br />Estamos En el taller de las pasta y se escogio la preparacion de Lasaña , la cual mostramos el montaje con las diferentes carnes (Pollo a la Crema, Boloñeza, salsa bechamel, y queso parmesano. y por ultimo la presentacion final de la salsa.<br /><br />Att. Grupo Tecnico Profesional en Cocina Jornada Madrugada<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/3597778603433348945-796571248724179625?l=edufranto.blogspot.com' alt='' /></div>franciscohttp://www.blogger.com/profile/17685360227003801038noreply@blogger.com0tag:blogger.com,1999:blog-3597778603433348945.post-66868842024308582942007-12-03T23:21:00.000-08:002008-11-13T02:55:52.376-08:00<a href="http://4.bp.blogspot.com/_Ms6rZa-wTYo/R1UBKqmuCZI/AAAAAAAAABE/NjNu9A1FcCE/s1600-h/taller+de+pollo+a+la+lechona+004.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;" src="http://4.bp.blogspot.com/_Ms6rZa-wTYo/R1UBKqmuCZI/AAAAAAAAABE/NjNu9A1FcCE/s320/taller+de+pollo+a+la+lechona+004.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5140015832460298642" /></a><br /><a href="http://3.bp.blogspot.com/_Ms6rZa-wTYo/R1UA6amuCYI/AAAAAAAAAA8/6hp5JLKmCrA/s1600-h/taller+de+pollo+a+la+lechona+006.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;" src="http://3.bp.blogspot.com/_Ms6rZa-wTYo/R1UA6amuCYI/AAAAAAAAAA8/6hp5JLKmCrA/s320/taller+de+pollo+a+la+lechona+006.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5140015553287424386" /></a><br />Este taller se preparo el Pollo Tipo Lechon(Arroz, Carnes de cerdo , pollo , tocino, alverja seca, comino, laurel, tomillo grasa de cerdo ,pimienta, sal,salsa inglesa cebolla junca y cabezona)Fue realizado por el grupo de aprendices de la jornada madrugada Tecnicos Profesionales de Cocina<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/3597778603433348945-6686884202430858294?l=edufranto.blogspot.com' alt='' /></div>franciscohttp://www.blogger.com/profile/17685360227003801038noreply@blogger.com0tag:blogger.com,1999:blog-3597778603433348945.post-91794574153875410902007-11-28T00:15:00.001-08:002008-11-13T02:55:52.580-08:00<a href="http://1.bp.blogspot.com/_Ms6rZa-wTYo/R00pvAtZ9-I/AAAAAAAAAAc/rFpMwRPtjII/s1600-h/cocina+de+madrugada.bmp"><img id="BLOGGER_PHOTO_ID_5137808637520639970" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_Ms6rZa-wTYo/R00pvAtZ9-I/AAAAAAAAAAc/rFpMwRPtjII/s320/cocina+de+madrugada.bmp" border="0" /></a><br /><div>En este taller los alumnos realizaron una presentacion de cada tipo de sopas tales como: Consome, Potages, Veloutex, Cremas, Sopas Especiales , realizando su previa exposicion. Francisco Instructor</div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/3597778603433348945-9179457415387541090?l=edufranto.blogspot.com' alt='' /></div>franciscohttp://www.blogger.com/profile/17685360227003801038noreply@blogger.com0tag:blogger.com,1999:blog-3597778603433348945.post-83127352097994595342007-11-27T23:51:00.000-08:002008-11-13T02:55:52.849-08:00<a href="http://3.bp.blogspot.com/_Ms6rZa-wTYo/R00i9gtZ99I/AAAAAAAAAAU/XuELZRE3Plk/s1600-h/IMG_0250.jpg"><img id="BLOGGER_PHOTO_ID_5137801190047348690" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/_Ms6rZa-wTYo/R00i9gtZ99I/AAAAAAAAAAU/XuELZRE3Plk/s320/IMG_0250.jpg" border="0" /></a><br /><div>Este taller nos muestra el proceso que realizaron los alumnos del grupo Tecnico Profesional de Cocina No. de Orden 76162 de la Jornda Madrugada Sena Girardot , la cual elaboraron cinco productos y le aplicaron un metodo de conservacion; los productos furon Chorizos, Arequipe, Kumis, Pate de Higado, Mermelada de Lulo.<br /><br />Francisco - Instructor</div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/3597778603433348945-8312735209799459534?l=edufranto.blogspot.com' alt='' /></div>franciscohttp://www.blogger.com/profile/17685360227003801038noreply@blogger.com0tag:blogger.com,1999:blog-3597778603433348945.post-50443365879549937032007-11-27T23:33:00.000-08:002008-11-13T02:55:53.073-08:00<a href="http://4.bp.blogspot.com/_Ms6rZa-wTYo/R00dqwtZ98I/AAAAAAAAAAM/VlDl1UILqcg/s1600-h/taller+de+rellenos+GALANTINAS+015.jpg"><img id="BLOGGER_PHOTO_ID_5137795370366662594" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; CURSOR: hand" alt="" src="http://4.bp.blogspot.com/_Ms6rZa-wTYo/R00dqwtZ98I/AAAAAAAAAAM/VlDl1UILqcg/s320/taller+de+rellenos+GALANTINAS+015.jpg" border="0" /></a><br /><div>Este grupo son mis alumnos lo estamos preparando para que se desempeñen en un mañana como los mejores cheff del pais.Educandolos con principios eticos y tecnicos de nuestra profesion.</div><br /><div>Espero que con ellos cumpla mi anelo de formarlos para un mejor mañana en sus quehaceres diarios. </div><br /><div>Francisco</div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/3597778603433348945-5044336587954993703?l=edufranto.blogspot.com' alt='' /></div>franciscohttp://www.blogger.com/profile/17685360227003801038noreply@blogger.com0