{"id":29799,"date":"2019-07-30T13:08:34","date_gmt":"2019-07-30T19:08:34","guid":{"rendered":"http:\/\/www.inces.gob.ve\/?p=29799"},"modified":"2020-05-28T20:27:49","modified_gmt":"2020-05-29T00:27:49","slug":"merida-comida-china-se-oferta-como-otra-opcion-de-gastronomia","status":"publish","type":"post","link":"https:\/\/inces.gob.ve\/index.php\/2019\/07\/30\/merida-comida-china-se-oferta-como-otra-opcion-de-gastronomia\/","title":{"rendered":"M\u00c9RIDA |Comida China se oferta como otra opci\u00f3n de gastronom\u00eda"},"content":{"rendered":"

** <\/b><\/i><\/span><\/span>Durante el taller los participantes pudieron preparar <\/b><\/i><\/span><\/span><\/strong>un amplio y variado men\u00fa, donde predomin\u00f3 el<\/b><\/i><\/span><\/span><\/strong> arroz chino, plato que est\u00e1 siempre presente e<\/b><\/i><\/span><\/span><\/strong>n la gastronom\u00eda <\/b><\/i><\/span><\/span><\/strong>asi\u00e1tica<\/b><\/i><\/span><\/span><\/strong><\/span><\/span><\/p>\n

<\/p>\n

NADIA LOBO<\/b><\/span><\/span><\/p>\n

El a<\/span>rte de la cocina china se present\u00f3 en una variedad de platos donde 17 participantes lograron exponer, socializar y degustar tras la culminaci\u00f3n del curso Cocina China, donde predomin\u00f3 la combinaci\u00f3n de colores, los sabores y la creatividad.<\/span><\/span><\/p>\n

La formaci\u00f3n <\/span><\/span><\/strong>tanto te\u00f3ric<\/span><\/span><\/strong>a<\/span><\/span><\/span><\/strong> como <\/span><\/span><\/strong>pr<\/span><\/span><\/span><\/strong>\u00e0<\/span><\/span><\/span><\/strong>ctic<\/span><\/span><\/span><\/strong>a<\/span><\/span><\/span><\/strong> s<\/span><\/span><\/strong>e desarroll\u00f3 en el <\/span><\/span><\/strong>centro de formaci\u00f3n socialista <\/span><\/span><\/strong>(CFS) <\/span><\/span><\/strong>\u201cEli\u00e9zer Otaiza\u201d ubicado en <\/span><\/span><\/strong>l<\/span><\/span><\/strong>a ciudad de M\u00e9rida,<\/span><\/span><\/strong> a cargo de la maestr<\/span><\/span><\/strong>a<\/span><\/span><\/span><\/strong> t\u00e9cnic<\/span><\/span><\/strong>a<\/span><\/span><\/span><\/strong> productiv<\/span><\/span><\/strong>a<\/span><\/span><\/span><\/strong> (<\/span><\/span><\/strong>MTP<\/span><\/span><\/strong>) Miu Lau, <\/span><\/span><\/strong>quien explic\u00f3 que la <\/span><\/span><\/strong>ense\u00f1anza<\/span><\/span><\/strong> estuvo centrada en en un <\/span><\/span><\/strong>recuento <\/span><\/span><\/strong>hist\u00f3rico<\/span><\/span><\/strong> sobre la tradicional <\/span><\/span><\/strong>gastronom\u00eda<\/span><\/span><\/strong> mile<\/span><\/span><\/strong>naria<\/span><\/span><\/strong> de <\/span><\/span><\/strong>e<\/span><\/span><\/span><\/strong>ste pa\u00eds <\/span><\/span><\/strong>asi\u00e1tico<\/span><\/span><\/strong>, donde predominan los <\/span><\/span><\/strong>colores<\/span><\/span><\/strong>, l<\/span><\/span><\/strong>o<\/span><\/span><\/strong>s aromas y <\/span><\/span><\/strong>la b\u00fasqueda del equilibrio entre los cinco sabores b\u00e1sicos (dulce, salado, \u00e1cido, amargo y picante).<\/span><\/span><\/strong><\/p>\n

\"\"<\/p>\n

En este sentido, y para el cierre de curso, los conocimientos obtenidos durante la formaci\u00f3n, fueron puestos en pr\u00e1ctica con la presentaci\u00f3n de una variedad de platos donde predomin\u00f3 la creatividad y la innovaci\u00f3n al momento de escoger los ingredientes y la combinaci\u00f3n de sabores y olores. <\/span><\/span><\/p>\n

\"\"<\/p>\n

Entre los platos mas destacados est\u00e1n: arroz chino picante; pollo agridulce o con vegetales; chow-mein; arroz chino con camarones y cerdo; camarones con arroz, chop-suey; cerdo con miel y pi\u00f1a; chow-suey con carne de soya; as\u00ed mismo presentaron como plato de entrada una variedad de sopas como la cantonesa, de fideos o tallarines chinos con pollo, donde se destac\u00f3 el esfuerzo, la dedicaci\u00f3n y la pasi\u00f3n por la gastronom\u00eda internacional.<\/span><\/span><\/p>\n

\"\"<\/p>\n

Explic\u00f3 la maestro Lau, que para el cierre de cada formaci\u00f3n, se invitan compa\u00f1eros y maestros del Inces, para que puedan apreciar y degusten de los platos de autor preparados por los propios participantes bajo las t\u00e9cnicas y m\u00e9todos aplicados durante la pr\u00e1cticas de la formaci\u00f3n.<\/span><\/span><\/p>\n

De igual manera<\/span><\/span> enfatiz\u00f3 que los alumnos tambi\u00e9n conocieron<\/span><\/span><\/strong> sobre el tipo de cuberter\u00eda y utensilios a utilizar por este tipo de <\/span><\/span><\/strong>cocina<\/span><\/span><\/strong>, as\u00ed mismo destac\u00f3 <\/span><\/span><\/strong>que <\/span><\/span><\/strong>l<\/span><\/span><\/strong>a gastronom\u00eda china est\u00e1 \u00edntimamente relacionada no s\u00f3lo con la sociedad, sino tambi\u00e9n con la filosof\u00eda y la medicina china<\/span><\/span>.<\/span><\/span><\/strong><\/span><\/span><\/p>\n

\"\"<\/p>\n

Indic\u00f3 finalmente que estos<\/span><\/span> cursos, <\/span><\/span>talleres <\/span><\/span>y <\/span><\/span>seminarios, <\/span><\/span>que oferta el Inces-M\u00e9rida, <\/span><\/span>est\u00e1n en<\/span><\/span>marcados en el proyecto bandera del CFS, <\/span><\/span>como una<\/span><\/span> galer\u00eda gastron\u00f3mica que va desde la siembra y cultivo de planta arom\u00e1ticas, culinarias y medicinales <\/span><\/span>hasta su procesamiento<\/span><\/span>.<\/span><\/span><\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"

** Durante el taller los participantes pudieron preparar un amplio y variado men\u00fa, donde predomin\u00f3 el arroz chino, plato que est\u00e1 siempre presente en la gastronom\u00eda asi\u00e1tica<\/p>\n","protected":false},"author":15,"featured_media":29800,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[56,55,54],"class_list":["post-29799","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog","tag-estan-enmarcados-en-el-proyecto-bandera-del-cfs","tag-que-oferta-el-inces-merida","tag-seminarios"],"_links":{"self":[{"href":"https:\/\/inces.gob.ve\/index.php\/wp-json\/wp\/v2\/posts\/29799","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/inces.gob.ve\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/inces.gob.ve\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/inces.gob.ve\/index.php\/wp-json\/wp\/v2\/users\/15"}],"replies":[{"embeddable":true,"href":"https:\/\/inces.gob.ve\/index.php\/wp-json\/wp\/v2\/comments?post=29799"}],"version-history":[{"count":1,"href":"https:\/\/inces.gob.ve\/index.php\/wp-json\/wp\/v2\/posts\/29799\/revisions"}],"predecessor-version":[{"id":29805,"href":"https:\/\/inces.gob.ve\/index.php\/wp-json\/wp\/v2\/posts\/29799\/revisions\/29805"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/inces.gob.ve\/index.php\/wp-json\/wp\/v2\/media\/29800"}],"wp:attachment":[{"href":"https:\/\/inces.gob.ve\/index.php\/wp-json\/wp\/v2\/media?parent=29799"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/inces.gob.ve\/index.php\/wp-json\/wp\/v2\/categories?post=29799"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/inces.gob.ve\/index.php\/wp-json\/wp\/v2\/tags?post=29799"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}