{"id":424,"date":"2020-02-27T13:38:38","date_gmt":"2020-02-27T13:38:38","guid":{"rendered":"https:\/\/www.estudiarcocinaygastronomia.com\/?p=424"},"modified":"2020-03-24T17:04:12","modified_gmt":"2020-03-24T17:04:12","slug":"diccionario-de-la-cocina","status":"publish","type":"post","link":"https:\/\/www.estudiarcocinaygastronomia.com\/index.php\/2020\/02\/27\/diccionario-de-la-cocina\/","title":{"rendered":"\ud83d\udcdaV\u00eddeo-Diccionario de la cocina"},"content":{"rendered":"\n<h2 class=\"wp-block-heading\"><strong>T\u00c9RMINOS CULINARIOS apuntes de cocina.<\/strong><\/h2>\n\n\n\n<p><strong>Abrillantar.<\/strong>&#8211; Dar brillo con una jalea o grasa a un preparado.&nbsp;<\/p>\n\n\n\n<figure class=\"wp-block-embed-youtube wp-block-embed is-type-video is-provider-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<iframe loading=\"lazy\" title=\"\ud83d\ude0aComo hacer \ud83e\udd50BOLLER\u00cdA DANESA \ud83e\udd56HOJALDRE DAN\u00c9S\ud83c\udf70#025 ( f\u00e1cil )\" width=\"525\" height=\"295\" src=\"https:\/\/www.youtube.com\/embed\/oB3cg3oBfME?start=548&#038;feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe>\n<\/div><figcaption>Abrillantar boller\u00eda danesa<\/figcaption><\/figure>\n\n\n\n<p><strong>Acanalar<\/strong>.- Formar canales o estr\u00edas en el exterior de un g\u00e9nero crudo, antes de usarlo. <strong><a href=\"https:\/\/amzn.to\/2I3uQUO\">Acanalador.&nbsp;<\/a><\/strong><\/p>\n\n\n\n<figure class=\"wp-block-embed-youtube wp-block-embed is-type-video is-provider-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<iframe loading=\"lazy\" title=\"Acanalar frutas y verduras\" width=\"525\" height=\"295\" src=\"https:\/\/www.youtube.com\/embed\/Njz4YUo6PHQ?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe>\n<\/div><figcaption>Acanalar.<\/figcaption><\/figure>\n\n\n\n<p><strong>Acaramelar<\/strong>.- Ba\u00f1ar con caramelo un molde o un preparado.&nbsp;<\/p>\n\n\n\n<figure class=\"wp-block-embed-youtube wp-block-embed is-type-video is-provider-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<iframe loading=\"lazy\" title=\"\u2764\ufe0fComo hacer FILAMENTO \ud83d\udc23NIDO\/BOLA HILO CARAMELO\ud83c\udf6d #002 ( 5 min ) para decorar\" width=\"525\" height=\"295\" src=\"https:\/\/www.youtube.com\/embed\/koXoY_6S9Mg?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe>\n<\/div><figcaption>Hilo de caramelo.<\/figcaption><\/figure>\n\n\n\n<figure class=\"wp-block-embed-youtube wp-block-embed is-type-video is-provider-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<iframe loading=\"lazy\" title=\"\ud83c\udf38Como hacer \ud83c\udf3cHOJUELAS MANCHEGAS  U ORELLETES \ud83c\udf6fCON MIEL tradicionales de Semana Santa\" width=\"525\" height=\"295\" src=\"https:\/\/www.youtube.com\/embed\/ogyAIvxUga4?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe>\n<\/div><figcaption>Hojuelas.<\/figcaption><\/figure>\n\n\n\n<p><strong>Acidular.<\/strong>&#8211; Poner zumo de lim\u00f3n o vinagre al agua de cocer ciertos g\u00e9neros.&nbsp;<\/p>\n\n\n\n<figure class=\"wp-block-embed-youtube wp-block-embed is-type-video is-provider-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<iframe loading=\"lazy\" title=\"\u2764\ufe0fComo \ud83d\udca6LIMPIAR \ud83c\udf37ALCACHOFAS y TORNEAR\ud83e\udd57 paso a paso en 5 MIN\u23f1\" width=\"525\" height=\"295\" src=\"https:\/\/www.youtube.com\/embed\/JH9joCYGMAc?start=27&#038;feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe>\n<\/div><figcaption>Limpiar alcachofas.<\/figcaption><\/figure>\n\n\n\n<p><strong>Aderezar<\/strong>.- Sazonar&nbsp;<\/p>\n\n\n\n<p><strong>Agarrarse<\/strong>.- Pegarse por efecto del calor al fondo del recipiente un g\u00e9nero, d\u00e1ndole mal sabor y olor.&nbsp;<\/p>\n\n\n\n<p><strong>Ali\u00f1ar.<\/strong>&#8211; Aderezar. &nbsp;<\/p>\n\n\n\n<figure class=\"wp-block-embed-youtube wp-block-embed is-type-video is-provider-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<iframe loading=\"lazy\" title=\"\ud83e\udd57 SALSA RAVIGOTE \ud83d\ude0d ADEREZO A LA ESPA\u00d1OLA ( 5 min )\" width=\"525\" height=\"295\" src=\"https:\/\/www.youtube.com\/embed\/3Y7XWs-MSG4?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe>\n<\/div><figcaption>Aderezo a la espa\u00f1ola.<\/figcaption><\/figure>\n\n\n\n<figure class=\"wp-block-embed-youtube wp-block-embed is-type-video is-provider-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<iframe loading=\"lazy\" title=\"\ud83e\udd57Como hacer ENSALADA CESAR ( crujiente )\" width=\"525\" height=\"295\" src=\"https:\/\/www.youtube.com\/embed\/BQEc76F_sLs?list=PL3D_kDD0cdyVMqunGAI7OzJY83P9C2fK8\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe>\n<\/div><figcaption>Ali\u00f1ando ensalada Cesar.<\/figcaption><\/figure>\n\n\n\n<p><strong>Amasar.<\/strong>&#8211; Trabajar una masa.&nbsp; Amasadora semiprofesional para el hogar, <a href=\"https:\/\/amzn.to\/2PrpJSw\"><strong>KitchenAid<\/strong><\/a>.<\/p>\n\n\n\n<figure class=\"wp-block-embed-youtube wp-block-embed is-type-video is-provider-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<iframe loading=\"lazy\" title=\"\ud83c\udf5cComo hacer \ud83c\udf5d PASTA FRESCA con m\u00e1quina paso a paso TALLARINES, ESPAGUETIS Y CANEL\u00d3N\" width=\"525\" height=\"295\" src=\"https:\/\/www.youtube.com\/embed\/BgdooKRVlgk?start=22&#038;feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe>\n<\/div><figcaption>Amasar pasta fresca.<\/figcaption><\/figure>\n\n\n\n<figure class=\"wp-block-embed-youtube wp-block-embed is-type-video is-provider-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<iframe loading=\"lazy\" title=\"\u2705Como hacer receta \ud83e\udd56PAN COM\u00daN\ud83c\udf5e paso a paso CASERO #001\" width=\"525\" height=\"295\" src=\"https:\/\/www.youtube.com\/embed\/eRxCVV2Zms8?start=52&#038;feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe>\n<\/div><figcaption>Amasado del pan com\u00fan.<\/figcaption><\/figure>\n\n\n\n<p><strong>Aprovechar.<\/strong>&#8211; Recoger totalmente los restos de una pasta, crema, etc.&nbsp;Normalmente se utiliza una <a href=\"https:\/\/amzn.to\/3ac6g0g\"><strong>lengua de silicona<\/strong><\/a>.<\/p>\n\n\n\n<figure class=\"wp-block-embed-youtube wp-block-embed is-type-video is-provider-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<iframe loading=\"lazy\" title=\"\ud83c\udf82BIZCOCHO GENOV\u00c9S PLANCHA ESPONJOSO \ud83c\udf70 6min (Ligero, casero, jugoso, SIN LEVADURA)\" width=\"525\" height=\"295\" src=\"https:\/\/www.youtube.com\/embed\/uyJxuKM2juE?start=188&#038;feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe>\n<\/div><figcaption>Aprovechar<\/figcaption><\/figure>\n\n\n\n<p><strong>Aromatizar.<\/strong>&#8211; A\u00f1adir a un preparado elementos con fuerte olor y sabor.&nbsp; Existen este tipo de <strong><a href=\"https:\/\/amzn.to\/2T37hSo\" target=\"_blank\" rel=\"noreferrer noopener\" aria-label=\" (se abre en una nueva pesta\u00f1a)\">bolas para infusi\u00f3n<\/a><\/strong> que nos pueden servir para hacer un bouquet garn\u00ed.<\/p>\n\n\n\n<figure class=\"wp-block-embed-youtube wp-block-embed is-type-video is-provider-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<iframe loading=\"lazy\" title=\"\ud83d\udc68\u200d\ud83c\udf73Como hacer \ud83c\udf37BOUQUET GARNI ( f\u00e1cil 5 min )\" width=\"525\" height=\"295\" src=\"https:\/\/www.youtube.com\/embed\/a4JKRfFLrek?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe>\n<\/div><figcaption>Bouquet garn\u00ed.<\/figcaption><\/figure>\n\n\n\n<p><strong>Arropar<\/strong>.- Tapar con un pa\u00f1o un preparado de levadura para facilitar su estufado o fermentaci\u00f3n.&nbsp;<\/p>\n\n\n\n<figure class=\"wp-block-embed-youtube wp-block-embed is-type-video is-provider-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<iframe loading=\"lazy\" title=\"\u2705Como hacer receta \ud83e\udd56PAN COM\u00daN\ud83c\udf5e paso a paso CASERO #001\" width=\"525\" height=\"295\" src=\"https:\/\/www.youtube.com\/embed\/eRxCVV2Zms8?start=196&#038;feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe>\n<\/div><figcaption>Pan com\u00fan.<\/figcaption><\/figure>\n\n\n\n<p><strong>Asar.<\/strong>&#8211; Cocinar con grasa un g\u00e9nero en horno, parrilla o asador, de forma que quede dorado por fuera y jugoso en su interior.&nbsp;<\/p>\n\n\n\n<figure class=\"wp-block-embed-youtube wp-block-embed is-type-video is-provider-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<iframe loading=\"lazy\" title=\"\ud83d\udc49\ud83c\udffbComo hacer \ud83e\udd86PATO A LA NARANJA\ud83c\udf4a paso a paso muy f\u00e1cil.\" width=\"525\" height=\"295\" src=\"https:\/\/www.youtube.com\/embed\/F-xvL5UTVEs?start=50&#038;feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe>\n<\/div><figcaption>Pato a la naranja.<\/figcaption><\/figure>\n\n\n\n<p><strong>Asustar<\/strong>.- A\u00f1adir un l\u00edquido fr\u00edo a un preparado que est\u00e9 en ebullici\u00f3n para que deje de hervir moment\u00e1neamente.\/\/ Se dice de cuando introducimos el pulpo en agua hirviendo.<\/p>\n\n\n\n<figure class=\"wp-block-embed-youtube wp-block-embed is-type-video is-provider-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<iframe loading=\"lazy\" title=\"ASUSTAR, QUE\u0301 ES? - GUILLE RODRIGUEZ\" width=\"525\" height=\"295\" src=\"https:\/\/www.youtube.com\/embed\/n-VMSagkH6c?start=17&#038;feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe>\n<\/div><figcaption>Asustar, t\u00e9rmino culinario.<\/figcaption><\/figure>\n\n\n\n<p><strong>B&nbsp;<\/strong><\/p>\n\n\n\n<p><strong>Ba\u00f1ar<\/strong>.- Cubrir totalmente un g\u00e9nero con una materia l\u00edquida, pero espesa, de modo que permanezca sobre dicho g\u00e9nero.&nbsp;<\/p>\n\n\n\n<figure class=\"wp-block-embed-youtube wp-block-embed is-type-video is-provider-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<iframe loading=\"lazy\" title=\"\ud83c\udf82Como hacer \ud83d\ude0dGLASEADO ESPEJO DE CHOCOLATE\ud83c\udf69 ( para TARTA SACHER ) BRILLANTE\" width=\"525\" height=\"295\" src=\"https:\/\/www.youtube.com\/embed\/vw5K-5UMg68?start=61&#038;feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe>\n<\/div><figcaption>Glaseado espejo.<\/figcaption><\/figure>\n\n\n\n<figure class=\"wp-block-embed-youtube wp-block-embed is-type-video is-provider-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<iframe loading=\"lazy\" title=\"\ud83c\udf69Como hacer\ud83c\udf69 DONAS\/DONUT DE LOS SIMPSON \ud83c\udf69( GLASEADO ROSA PARA TARTAS TAMBI\u00c9N ) EN THERMOMIX\" width=\"525\" height=\"295\" src=\"https:\/\/www.youtube.com\/embed\/SAYLIMQrJUE?start=193&#038;feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe>\n<\/div><figcaption>Glaseado donas o donnuts.<\/figcaption><\/figure>\n\n\n\n<p><strong>Ba\u00f1o mar\u00eda<\/strong>.- (Cocer a) &#8211; Cocinar lentamente en horno o fog\u00f3n, un preparado, poni\u00e9ndolo en un recipiente, que a su vez se introduce en otro mayor que contenga agua, de modo que se evite el contacto del g\u00e9nero con el foco de calor.&nbsp;<\/p>\n\n\n\n<p><strong>Batir<\/strong>.- Sacudir en\u00e9rgicamente una materia con batidora o varillas hasta alcanzar el grado de amalgamamiento deseado.&nbsp;<\/p>\n\n\n\n<figure class=\"wp-block-embed-youtube wp-block-embed is-type-video is-provider-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<iframe loading=\"lazy\" title=\"\ud83c\udf70\ud83c\udf82 MERENGUE SUIZO al ba\u00f1o MAR\u00cdA, Decorar:\ud83c\udf66Tortas, \ud83e\uddc1pasteles, \ud83e\uddc1cupcakes... Merengue firme 100%\" width=\"525\" height=\"295\" src=\"https:\/\/www.youtube.com\/embed\/reMYkqLJFVk?start=47&#038;feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe>\n<\/div><figcaption>Merengue Suizo, batir en ba\u00f1o Mar\u00eda.<\/figcaption><\/figure>\n\n\n\n<p><strong>Blanquear.<\/strong>&#8211; Dar un hervor o cocer a medias, para quitar el mal olor, sabor o color de ciertos g\u00e9neros.&nbsp;<\/p>\n\n\n\n<figure class=\"wp-block-embed-youtube wp-block-embed is-type-video is-provider-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<iframe loading=\"lazy\" title=\"\ud83d\udc68\u200d\ud83c\udf73Como hacer \ud83c\udf37BOUQUET GARNI ( f\u00e1cil 5 min )\" width=\"525\" height=\"295\" src=\"https:\/\/www.youtube.com\/embed\/a4JKRfFLrek?start=3&#038;feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe>\n<\/div><figcaption>Blanquear.<\/figcaption><\/figure>\n\n\n\n<p><strong>C&nbsp;<\/strong><\/p>\n\n\n\n<p><strong>Camisar<\/strong>.- Encamisar.&nbsp;<\/p>\n\n\n\n<p><strong>Cercar.<\/strong>&#8211; Hacer una ligera incisi\u00f3n en forma circular con la punta de un cuchillo para marcar la tapadera de un pastel cocido, o se\u00f1alar antes de la cocci\u00f3n el lugar del aderezo interior.&nbsp;<\/p>\n\n\n\n<p><strong>Cinchar.<\/strong>&#8211; Poner hielo picado y salado alrededor de la sorbetera o molde para preparar helados.&nbsp;<\/p>\n\n\n\n<p><strong>Clarificar.<\/strong>&#8211; Dar trasparencia, generalmente a un l\u00edquido caliente, a\u00f1adi\u00e9ndole sustancias (como clara de huevo) a las que se adhieren las impurezas.&nbsp;<\/p>\n\n\n\n<p><strong>Cocer.<\/strong>&#8211; Transformar por acci\u00f3n del calor el gusto y propiedades de un g\u00e9nero.\/\/ Ablandar y hacer digerible un g\u00e9nero.\/\/ Hacer entrar en ebullici\u00f3n un l\u00edquido.&nbsp;<\/p>\n\n\n\n<figure class=\"wp-block-embed-youtube wp-block-embed is-type-video is-provider-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<iframe loading=\"lazy\" title=\"\ud83e\udd58Como hacer \ud83d\udc20FUMET\/CALDO DE \ud83e\udd90MARISCO\ud83e\udd9e Y PESCADO \ud83d\udc1f( ARROCES, SOPAS, GUISOS....) 100% CASERO\" width=\"525\" height=\"295\" src=\"https:\/\/www.youtube.com\/embed\/yG6CDMgxAdI?start=129&#038;feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe>\n<\/div><figcaption>Fumet de pescado.<\/figcaption><\/figure>\n\n\n\n<p><strong>Cocer en blanco.<\/strong>&#8211; Cocer al horno una pasta enmoldada sin aderezos, sustituyendo \u00e9stos por legumbres secas, para que no pierda su forma y pueda ser rellenada posteriormente, una vez retiradas las legumbres.&nbsp;<strong><a href=\"https:\/\/amzn.to\/2T5rSWs\" target=\"_blank\" rel=\"noreferrer noopener\" aria-label=\"Molde para quiche (se abre en una nueva pesta\u00f1a)\">Molde para quiche<\/a><\/strong>.<\/p>\n\n\n\n<figure class=\"wp-block-embed-youtube wp-block-embed is-type-video is-provider-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<iframe loading=\"lazy\" title=\"\ud83e\udd67Como hacer ESTIRADO Y HORNEADO MASA QUEBRADA( F\u00c1CIL Y CRUJIENTE )\" width=\"525\" height=\"295\" src=\"https:\/\/www.youtube.com\/embed\/18npHVFAWqw?start=385&#038;feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe>\n<\/div><figcaption>Cocer al blanco una masa quebrada.<\/figcaption><\/figure>\n\n\n\n<p><strong>Cocer al vapor<\/strong>.- Cocinar a ba\u00f1o mar\u00eda pero sin que el recipiente que contenga el g\u00e9nero est\u00e9 en contacto con el agua y el recipiente con agua est\u00e9 tapado herm\u00e9ticamente.&nbsp;<strong><a rel=\"noreferrer noopener\" aria-label=\"Vaporera. (se abre en una nueva pesta\u00f1a)\" href=\"https:\/\/amzn.to\/2T8l6zf\" target=\"_blank\">Vaporera.<\/a><\/strong><\/p>\n\n\n\n<figure class=\"wp-block-embed-youtube wp-block-embed is-type-video is-provider-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<iframe loading=\"lazy\" title=\"\ud83d\udc49\ud83c\udffbComo hacer PAT\u00c9 100% NATURAL \ud83d\ude0dTERRINA DE HIGADILLOS \ud83c\udf85\ud83c\udffbCASERO ( 5 min )\" width=\"525\" height=\"295\" src=\"https:\/\/www.youtube.com\/embed\/NZ7wSwCwLHE?start=263&#038;feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe>\n<\/div><figcaption>Pat\u00e9 en horno a vapor.<\/figcaption><\/figure>\n\n\n\n<figure class=\"wp-block-embed-youtube wp-block-embed is-type-video is-provider-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\nhttps:\/\/youtu.be\/tPmNjvxI53M?t=139\n<\/div><\/figure>\n\n\n\n<p><strong>Cocci\u00f3n<\/strong>.- D\u00edcese del l\u00edquido en el que se ha cocido una vianda. <\/p>\n\n\n\n<p> <strong>Colar.<\/strong>&#8211; Filtrar por un colador o estame\u00f1a un l\u00edquido para privarle de impurezas.&nbsp;<strong><a rel=\"noreferrer noopener\" aria-label=\"Colador (se abre en una nueva pesta\u00f1a)\" href=\"https:\/\/amzn.to\/398zzRg\" target=\"_blank\">Colador<\/a><\/strong>, <a rel=\"noreferrer noopener\" aria-label=\"colador chino (se abre en una nueva pesta\u00f1a)\" href=\"https:\/\/amzn.to\/2HXIEAp\" target=\"_blank\"><strong>colador chino<\/strong><\/a>, <strong><a rel=\"noreferrer noopener\" aria-label=\"estame\u00f1a. (se abre en una nueva pesta\u00f1a)\" href=\"https:\/\/amzn.to\/2Tg9RU4\" target=\"_blank\">estame\u00f1a.<\/a><\/strong><\/p>\n\n\n\n<figure class=\"wp-block-embed-youtube wp-block-embed is-type-video is-provider-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<iframe loading=\"lazy\" title=\"\ud83e\udd58Como hacer \ud83d\udc20FUMET\/CALDO DE \ud83e\udd90MARISCO\ud83e\udd9e Y PESCADO \ud83d\udc1f( ARROCES, SOPAS, GUISOS....) 100% CASERO\" width=\"525\" height=\"295\" src=\"https:\/\/www.youtube.com\/embed\/yG6CDMgxAdI?start=170&#038;feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe>\n<\/div><figcaption>Colar por un chino.<\/figcaption><\/figure>\n\n\n\n<p><strong>Comprimir<\/strong>.- Trabajar una pasta sobre la mesa con la palma de la mano para apretar la masa y hacerla m\u00e1s homog\u00e9nea.&nbsp;<\/p>\n\n\n\n<p><strong>Condimentar.<\/strong>&#8211; A\u00f1adir condimentos a un g\u00e9nero para darle sabor.&nbsp;<\/p>\n\n\n\n<p><strong>Cornete.<\/strong>&#8211; Manga o bolsa de tela de peque\u00f1o tama\u00f1o que se emplea para marcar peque\u00f1os motivos sobre piezas montadas de cocina ( tipo chaud-froid) o para adornar pasteles.&nbsp;<\/p>\n\n\n\n<figure class=\"wp-block-embed-youtube wp-block-embed is-type-video is-provider-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<iframe loading=\"lazy\" title=\"\u2764\ufe0fComo hacer un \ud83c\udf82CORNET\ud83c\udf6d  #011 o manga de papel para decorar.\" width=\"525\" height=\"295\" src=\"https:\/\/www.youtube.com\/embed\/HjqBm6yR_CY?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe>\n<\/div><figcaption>Cornet para decorar.<\/figcaption><\/figure>\n\n\n\n<p><strong>Coulis.<\/strong>&#8211; Salsa espesa en la que los ingredientes van picados groseramente.&nbsp;<\/p>\n\n\n\n<p><strong>D<\/strong><br> <strong>Decorar<\/strong>.- Embellecer con adornos un g\u00e9nero para su presentaci\u00f3n.&nbsp;<\/p>\n\n\n\n<figure class=\"wp-block-embed-youtube wp-block-embed is-type-video is-provider-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<iframe loading=\"lazy\" title=\"\ud83e\udd29Como hacer \ud83c\udf45GAZPACHO ANDALUZ\ud83e\udd52 ( 100% NATURAL )\" width=\"525\" height=\"295\" src=\"https:\/\/www.youtube.com\/embed\/mgRufsKBRts?start=114&#038;feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe>\n<\/div><figcaption>Decoraci\u00f3n de un gazpacho.<\/figcaption><\/figure>\n\n\n\n<p><strong>Desbarasar.<\/strong>&#8211; Desocupar el lugar donde se ha trabajado, colocando cada cosa en su lugar habitual.&nbsp;<\/p>\n\n\n\n<p><strong>Desecar.<\/strong>&#8211; Secar un preparado por evaporaci\u00f3n, poni\u00e9ndolo al fuego en un recipiente y movi\u00e9ndolo continuamente con esp\u00e1tula de madera para que no se agarre.&nbsp;<\/p>\n\n\n\n<p><strong>Desespumar.<\/strong>&#8211; Espumar.&nbsp;<\/p>\n\n\n\n<figure class=\"wp-block-embed-youtube wp-block-embed is-type-video is-provider-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<iframe loading=\"lazy\" title=\"\ud83e\udd58Como hacer \ud83d\udc20FUMET\/CALDO DE \ud83e\udd90MARISCO\ud83e\udd9e Y PESCADO \ud83d\udc1f( ARROCES, SOPAS, GUISOS....) 100% CASERO\" width=\"525\" height=\"295\" src=\"https:\/\/www.youtube.com\/embed\/yG6CDMgxAdI?start=143&#038;feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe>\n<\/div><figcaption>Desespumar fumet.<\/figcaption><\/figure>\n\n\n\n<p><strong>Desglasar.<\/strong>&#8211; A\u00f1adir un l\u00edquido a una asadora reci\u00e9n utilizada, llev\u00e1ndolo a ebullici\u00f3n para recuperar la glasa o jugos que hayan quedado pegados al recipiente.&nbsp;<\/p>\n\n\n\n<figure class=\"wp-block-embed-youtube wp-block-embed is-type-video is-provider-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<iframe loading=\"lazy\" title=\"\ud83d\udc49\ud83c\udffbComo hacer \ud83d\udc04FONDO OSCURO de TERNERA  (100% CASERO\ud83d\ude0d) para DEMI GLACE\" width=\"525\" height=\"295\" src=\"https:\/\/www.youtube.com\/embed\/Dh1Wp7ygfvE?start=116&#038;feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe>\n<\/div><figcaption>Desglasar fondo oscuro.<\/figcaption><\/figure>\n\n\n\n<p><strong>Desmoldar<\/strong>.- Sacar un preparado de un molde del que conservar\u00e1 la forma.&nbsp;<\/p>\n\n\n\n<figure class=\"wp-block-embed-youtube wp-block-embed is-type-video is-provider-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<iframe loading=\"lazy\" title=\"\ud83c\udf6b Receta BROWNIE CASERO DE CHOCOLATE CON NUECES sin conservantes\" width=\"525\" height=\"295\" src=\"https:\/\/www.youtube.com\/embed\/wkO50SVsArU?start=231&#038;feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe>\n<\/div><figcaption>Desmoldar brownie.<\/figcaption><\/figure>\n\n\n\n<p><strong>Dorar<\/strong>.- (Pintar) Pasar un pincel mojado con huevo batido sobre una pasta para que al cocer quede dorado.&nbsp;<\/p>\n\n\n\n<figure class=\"wp-block-embed-youtube wp-block-embed is-type-video is-provider-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<iframe loading=\"lazy\" title=\"\ud83d\ude0aComo hacer \ud83e\udd50BOLLER\u00cdA DANESA \ud83e\udd56HOJALDRE DAN\u00c9S\ud83c\udf70#025 ( f\u00e1cil )\" width=\"525\" height=\"295\" src=\"https:\/\/www.youtube.com\/embed\/oB3cg3oBfME?start=474&#038;feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe>\n<\/div><\/figure>\n\n\n\n<p><strong>E<br> Emborrachar.<\/strong>&#8211; Empapar un postre con alm\u00edbar (con licor o vino).&nbsp;<\/p>\n\n\n\n<figure class=\"wp-block-embed-youtube wp-block-embed is-type-video is-provider-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<iframe loading=\"lazy\" title=\"C\u00f3mo hacer alm\u00edbar para ba\u00f1ar o emborrachar bizcochos y tartas\" width=\"525\" height=\"295\" src=\"https:\/\/www.youtube.com\/embed\/AouF88Q9Q84?start=82&#038;feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe>\n<\/div><\/figure>\n\n\n\n<p><strong>Empanar.<\/strong>&#8211; Pasar por harina, huevo batido y pan rallado un g\u00e9nero que resultar\u00e1 cubierto con una especie de costra.<\/p>\n\n\n\n<figure class=\"wp-block-embed-youtube wp-block-embed is-type-video is-provider-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<iframe loading=\"lazy\" title=\"\ud83d\udc75\ud83c\udffbCROQUETAS CASERAS DE \ud83d\udc37JAM\u00d3N Y \ud83d\udc14POLLO con CALDO DE PUCHERO, VELOUT\u00c9, t\u00e9cnica general para croquetas\" width=\"525\" height=\"295\" src=\"https:\/\/www.youtube.com\/embed\/9Bh5kdqOtsM?start=360&#038;feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe>\n<\/div><figcaption>Rebozado de croquetas.<\/figcaption><\/figure>\n\n\n\n<p><strong>Emplatar<\/strong>.- Poner los preparados terminados en la fuente o plato para ser servidos.&nbsp;<\/p>\n\n\n\n<figure class=\"wp-block-embed-youtube wp-block-embed is-type-video is-provider-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<iframe loading=\"lazy\" title=\"\ud83d\udc37PUCHERO \ud83d\udd25VALENCIANO CON PELOTAS \/ COCIDO VALENCIANO, con garbanzos de bote\" width=\"525\" height=\"295\" src=\"https:\/\/www.youtube.com\/embed\/gBdjIwNlEVQ?start=205&#038;feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe>\n<\/div><figcaption>Emplatado tradicional del puchero valenciano.<\/figcaption><\/figure>\n\n\n\n<p><strong>Encamisar.<\/strong>&#8211; Cubrir las paredes interiores de un molde con un g\u00e9nero, dejando un hueco central donde se colocar\u00e1 el relleno.&nbsp;<\/p>\n\n\n\n<figure class=\"wp-block-embed-youtube wp-block-embed is-type-video is-provider-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<iframe loading=\"lazy\" title=\"\ud83e\udd6eComo hacer \ud83e\uddc0PASTEL PRIMAVERA #019 de MEMBRILLO Y QUESO DE CABRA  paso a paso\" width=\"525\" height=\"295\" src=\"https:\/\/www.youtube.com\/embed\/E10p8Bm3I5U?start=116&#038;feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe>\n<\/div><figcaption>Encamisar con pasta brick.<\/figcaption><\/figure>\n\n\n\n<p><strong>Encolar.<\/strong>&#8211; Adicionar gelatina a un preparado l\u00edquido, para que al enfriarse tome cuerpo y no se caiga de la pieza que recubre, proporcion\u00e1ndole brillo al mismo tiempo.&nbsp;<\/p>\n\n\n\n<figure class=\"wp-block-embed-youtube wp-block-embed is-type-video is-provider-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<iframe loading=\"lazy\" title=\"\ud83d\udc49\ud83c\udffbComo hacer PAT\u00c9 100% NATURAL \ud83d\ude0dTERRINA DE HIGADILLOS \ud83c\udf85\ud83c\udffbCASERO ( 5 min )\" width=\"525\" height=\"295\" src=\"https:\/\/www.youtube.com\/embed\/NZ7wSwCwLHE?start=52&#038;feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe>\n<\/div><figcaption>Encolando el pat\u00e9.<\/figcaption><\/figure>\n\n\n\n<p><strong>Enfondar<\/strong>.- Tapizar el interior de un molde con una capa de pasta.<\/p>\n\n\n\n<figure class=\"wp-block-embed-youtube wp-block-embed is-type-video is-provider-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<iframe loading=\"lazy\" title=\"\ud83e\udd67Como hacer ESTIRADO Y HORNEADO MASA QUEBRADA( F\u00c1CIL Y CRUJIENTE )\" width=\"525\" height=\"295\" src=\"https:\/\/www.youtube.com\/embed\/18npHVFAWqw?start=270&#038;feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe>\n<\/div><figcaption>Enfondar una masa.<\/figcaption><\/figure>\n\n\n\n<p><strong>Enfriar.<\/strong>&#8211; Poner un recipiente con un preparado en otro recipiente con hielo y&nbsp;agua con sal.\/\/ Introducir en abatidor de temperatura.<\/p>\n\n\n\n<figure class=\"wp-block-embed-youtube wp-block-embed is-type-video is-provider-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<iframe loading=\"lazy\" title=\"\ud83c\udf85\ud83c\udffbBrazo de gitano de CHOCOLATE Y NATA PARA NAVIDAD SIN GLUTEN postre navide\u00f1o de chocolate casero.\" width=\"525\" height=\"295\" src=\"https:\/\/www.youtube.com\/embed\/Ee0cNiYzfto?start=158&#038;feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe>\n<\/div><figcaption>Abatir\/Enfriar.<\/figcaption><\/figure>\n\n\n\n<p><strong>Enharinar<\/strong>.- Cubrir con harina la superficie de un g\u00e9nero.<\/p>\n\n\n\n<figure class=\"wp-block-embed-youtube wp-block-embed is-type-video is-provider-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<iframe loading=\"lazy\" title=\"\u23f1Como hacer \ud83e\udd56BARRA DE PAN\/BOCADILLO\ud83e\udd56 CVPCRUZ\ud83d\ude0b paso a paso#003\" width=\"525\" height=\"295\" src=\"https:\/\/www.youtube.com\/embed\/e3e_q1wwxBg?start=80&#038;feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe>\n<\/div><figcaption>Enharinar pan.<\/figcaption><\/figure>\n\n\n\n<p> Espolvorear con harina un molde.&nbsp;<\/p>\n\n\n\n<figure class=\"wp-block-embed-youtube wp-block-embed is-type-video is-provider-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<iframe loading=\"lazy\" title=\"\ud83c\udf5eComo hacer PAN DE MOLDE ( casero )#008\" width=\"525\" height=\"295\" src=\"https:\/\/www.youtube.com\/embed\/NLY03y0XH5o?start=78&#038;feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe>\n<\/div><figcaption>Enharinar un molde de pan ingl\u00e9s.<\/figcaption><\/figure>\n\n\n\n<p><strong>Escaldar<\/strong>.- Sumergir durante poco tiempo un g\u00e9nero en agua hirviendo. <\/p>\n\n\n\n<figure class=\"wp-block-embed-youtube wp-block-embed is-type-video is-provider-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<iframe loading=\"lazy\" title=\"\ud83d\udc68\u200d\ud83c\udf73Como hacer \ud83c\udf37BOUQUET GARNI ( f\u00e1cil 5 min )\" width=\"525\" height=\"295\" src=\"https:\/\/www.youtube.com\/embed\/a4JKRfFLrek?start=3&#038;feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe>\n<\/div><figcaption>Escalfar puerro.<\/figcaption><\/figure>\n\n\n\n<p><strong>Escalfar.<\/strong>&#8211; Cocer&nbsp; durante pocos minutos. \/\/Mantener un g\u00e9nero sumergido en&nbsp;un l\u00edquido a punto de hervir pero sin llegar a hacerlo.&nbsp;<\/p>\n\n\n\n<figure class=\"wp-block-embed-youtube wp-block-embed is-type-video is-provider-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<iframe loading=\"lazy\" title=\"\ud83e\udd47Como hacer receta \u2764\ufe0fCEBOLLITAS \ud83c\udf6fGLASEADAS\ud83c\udf6d paso a paso\" width=\"525\" height=\"295\" src=\"https:\/\/www.youtube.com\/embed\/8IDRsFKP8qA?start=18&#038;feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe>\n<\/div><figcaption>Escalfando cebollitas para pelar mejor.<\/figcaption><\/figure>\n\n\n\n<p><strong>Escalopar<\/strong>.- Cortar en l\u00e1minas sesgadas un g\u00e9nero para que su superficie sea mayor.&nbsp;<\/p>\n\n\n\n<figure class=\"wp-block-embed-youtube wp-block-embed is-type-video is-provider-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<iframe loading=\"lazy\" title=\"Filetear tapa o nalga de ternera.\" width=\"525\" height=\"295\" src=\"https:\/\/www.youtube.com\/embed\/LXsOHkAztl4?start=28&#038;feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe>\n<\/div><figcaption>Escalopar tapa de ternera, filete de pierna.<\/figcaption><\/figure>\n\n\n\n<p><strong>Escandallo<\/strong>.- Racionamiento que se hace de los g\u00e9neros para ver el rendimiento que tienen y as\u00ed poder determinar el precio de venta al p\u00fablico.&nbsp;<\/p>\n\n\n\n<p><strong>Espolvorear.<\/strong>&#8211; Repartir en forma de lluvia sobre la superficie de un preparado un g\u00e9nero en polvo.&nbsp;<\/p>\n\n\n\n<figure class=\"wp-block-embed-youtube wp-block-embed is-type-video is-provider-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<iframe loading=\"lazy\" title=\"\u2b50\ufe0f\ud83d\udc68\u200d\ud83c\udf73Como hacer \ud83e\udd56FART\u00d3N DE CHOCOLATE\ud83c\udf6b #016 [ CASERO ] paso a paso\" width=\"525\" height=\"295\" src=\"https:\/\/www.youtube.com\/embed\/6omnbjKF45o?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe>\n<\/div><figcaption>Espolvoreando fartons de Valencia.<\/figcaption><\/figure>\n\n\n\n<p><a rel=\"noreferrer noopener\" aria-label=\"Espuela. (se abre en una nueva pesta\u00f1a)\" href=\"https:\/\/amzn.to\/2TldXdt\" target=\"_blank\"><strong>Espuela<\/strong>.<\/a>&#8211; Rueda estrellada con mango que se usa para cortar pastas. Estame\u00f1a.- Especie de tela que se utiliza como colador.&nbsp;<\/p>\n\n\n\n<p><strong>Estirar<\/strong>.- Presionar una pasta con el fin de adelgazarla, d\u00e1ndole un movimiento de rotaci\u00f3n de atr\u00e1s hacia delante con <strong><a href=\"https:\/\/amzn.to\/2PvjYU6\" target=\"_blank\" rel=\"noreferrer noopener\" aria-label=\"el rodillo. (se abre en una nueva pesta\u00f1a)\">el rodillo.<\/a><\/strong>&nbsp;<\/p>\n\n\n\n<figure class=\"wp-block-embed-youtube wp-block-embed is-type-video is-provider-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<iframe loading=\"lazy\" title=\"\ud83c\udf38Como hacer \ud83c\udf3cHOJUELAS MANCHEGAS  U ORELLETES \ud83c\udf6fCON MIEL tradicionales de Semana Santa\" width=\"525\" height=\"295\" src=\"https:\/\/www.youtube.com\/embed\/ogyAIvxUga4?start=79&#038;feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe>\n<\/div><figcaption>Estirando hojuelas con el rodillo.<\/figcaption><\/figure>\n\n\n\n<p><strong>Estufar<\/strong>.- Poner en la estufa o lugar tibio una masa de levadura bien tapada, para que fermente y se desarrolle su volumen.&nbsp;<\/p>\n\n\n\n<figure class=\"wp-block-embed-youtube wp-block-embed is-type-video is-provider-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<iframe loading=\"lazy\" title=\"\ud83d\ude0bComo hacer receta \ud83e\udd6eBRIOCHE FRANC\u00c9S\ud83c\udf82 #024 paso a paso\" width=\"525\" height=\"295\" src=\"https:\/\/www.youtube.com\/embed\/N4j7Aqo2Row?start=353&#038;feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe>\n<\/div><figcaption>Fermentaci\u00f3n del brioche franc\u00e9s.<\/figcaption><\/figure>\n\n\n\n<figure class=\"wp-block-embed-youtube wp-block-embed is-type-video is-provider-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<iframe loading=\"lazy\" title=\"\ud83d\udc4dComo hacer \ud83e\udd56PAN CANDEAL\ud83e\udd2aCASERO ENROLLADO ( con mantequilla )#006\" width=\"525\" height=\"295\" src=\"https:\/\/www.youtube.com\/embed\/HUnsT1PEKUU?start=100&#038;feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe>\n<\/div><figcaption>Triplica el volumen del pan al fermentar.<\/figcaption><\/figure>\n\n\n\n<p><strong>F&nbsp;<\/strong><\/p>\n\n\n\n<p><strong>Farsa<\/strong>.- Relleno.<\/p>\n\n\n\n<figure class=\"wp-block-embed-youtube wp-block-embed is-type-video is-provider-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<iframe loading=\"lazy\" title=\"\ud83d\udc4d\ud83c\udffbComo hacer \ud83d\ude0bTERRINA DE CARNE Y FRUTOS SECOS ( f\u00e1cil y Navidad )\" width=\"525\" height=\"295\" src=\"https:\/\/www.youtube.com\/embed\/Zs_c3rSQRZE?start=29&#038;feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe>\n<\/div><figcaption>La mezcla de la terrina tambi\u00e9n se puede utilizar como farsa.<\/figcaption><\/figure>\n\n\n\n<p><strong>Filetear.<\/strong>&#8211; Cortar un g\u00e9nero en lonjas delgadas y alargadas.&nbsp;<\/p>\n\n\n\n<figure class=\"wp-block-embed-youtube wp-block-embed is-type-video is-provider-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<iframe loading=\"lazy\" title=\"C\u00f3mo filetear las pechugas de pollo - Trucos y Consejos Nestl\u00e9\" width=\"525\" height=\"295\" src=\"https:\/\/www.youtube.com\/embed\/p4QuZuj0zpA?start=51&#038;feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe>\n<\/div><figcaption>Filetear pechugas de pollo.<\/figcaption><\/figure>\n\n\n\n<p><strong>Flamear.<\/strong>&#8211; Flambear.&nbsp;<\/p>\n\n\n\n<figure class=\"wp-block-embed-youtube wp-block-embed is-type-video is-provider-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<iframe loading=\"lazy\" title=\"\ud83e\udd14Como \ud83d\udd25FLAMBEAR O FLAMEAR\ud83d\udd25paso a paso\" width=\"525\" height=\"295\" src=\"https:\/\/www.youtube.com\/embed\/dl1n48Csyeg?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe>\n<\/div><figcaption>Flambear.<\/figcaption><\/figure>\n\n\n\n<p><strong>Flambear.<\/strong>&#8211; Hacer arder un l\u00edquido espirituoso (que tenga alcohol) en un preparado.&nbsp;<\/p>\n\n\n\n<p><strong>Fonsear.<\/strong>&#8211; Forrar un molde de tarta desmontable con una masa, como la quebrada.&nbsp;<\/p>\n\n\n\n<figure class=\"wp-block-embed-youtube wp-block-embed is-type-video is-provider-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<iframe loading=\"lazy\" title=\"\ud83e\udd67Como hacer ESTIRADO Y HORNEADO MASA QUEBRADA( F\u00c1CIL Y CRUJIENTE )\" width=\"525\" height=\"295\" src=\"https:\/\/www.youtube.com\/embed\/18npHVFAWqw?start=385&#038;feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe>\n<\/div><figcaption>Fonseado de la masa quebrada.<\/figcaption><\/figure>\n\n\n\n<p><strong>Forrar.<\/strong>&#8211; Encamisar. <\/p>\n\n\n\n<p><strong>Fre\u00edr<\/strong>.- Introducir en una sart\u00e9n con grasa caliente un g\u00e9nero para su cocinado,&nbsp;debiendo formar una costra dorada.&nbsp;<\/p>\n\n\n\n<figure class=\"wp-block-embed-youtube wp-block-embed is-type-video is-provider-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<iframe loading=\"lazy\" title=\"\ud83c\udf6d CHUPA CHUPS DE \ud83d\udc13POLLO, CRUJIENTES, ideal para ni\u00f1os \ud83e\uddd2\ud83c\udffb aperitivo CASERO 100%\" width=\"525\" height=\"295\" src=\"https:\/\/www.youtube.com\/embed\/pXwb-AqdUGg?start=138&#038;feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe>\n<\/div><figcaption>Chupa chups de pollo.<\/figcaption><\/figure>\n\n\n\n<p><strong>G&nbsp;<\/strong><\/p>\n\n\n\n<p><strong>Glasa<\/strong>.- Ciertas preparaciones que se utilizan para dar aspecto lustroso a algunos platos.&nbsp;<\/p>\n\n\n\n<figure class=\"wp-block-embed-youtube wp-block-embed is-type-video is-provider-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<iframe loading=\"lazy\" title=\"\ud83c\udf70Como hacer GLASA REAL#009 ( 5 min )PARA DECORAR  az\u00facar glace CON CORNET\" width=\"525\" height=\"295\" src=\"https:\/\/www.youtube.com\/embed\/yb_HDql-YKc?start=1&#038;feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe>\n<\/div><\/figure>\n\n\n\n<p><strong>Glasear.<\/strong>&#8211; Cubrir un preparado dulce con fondant, mermelada, az\u00facar glas, etc.\/\/ Caramelizar un preparado o darle brillo&nbsp;<\/p>\n\n\n\n<figure class=\"wp-block-embed-youtube wp-block-embed is-type-video is-provider-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<iframe loading=\"lazy\" title=\"\ud83d\udc49\ud83c\udffbComo hacer 100% ORIGINAL \ud83c\udf69GLASEADO AZ\u00daCAR DONA, \ud83c\udf69D\u00d3NUT\ud83d\ude1c#006 ( 5 min F\u00c1CIL )\" width=\"525\" height=\"295\" src=\"https:\/\/www.youtube.com\/embed\/TA24bLQenJU?start=68&#038;feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe>\n<\/div><figcaption>Glaseado tradicional de dona.<\/figcaption><\/figure>\n\n\n\n<p><strong>Gratinar.<\/strong>&#8211; Hacer tostar a horno fuerte o gratinadora la capa superior granulosa de un preparado.&nbsp;<\/p>\n\n\n\n<figure class=\"wp-block-embed-youtube wp-block-embed is-type-video is-provider-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<iframe loading=\"lazy\" title=\"\ud83d\udc4dComo hacer \ud83d\ude0dPATATAS NINFA ( rellena de jam\u00f3n y champi\u00f1\u00f3n )\" width=\"525\" height=\"295\" src=\"https:\/\/www.youtube.com\/embed\/FpUH_huocro?start=71&#038;feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe>\n<\/div><figcaption>Gratinando patatas ninfa.<\/figcaption><\/figure>\n\n\n\n<p><strong>Guarnecer<\/strong>.- Acompa\u00f1ar un g\u00e9nero principal de otros g\u00e9neros menores, s\u00f3lidos que reciben el nombre de Guarnici\u00f3n.&nbsp;<\/p>\n\n\n\n<figure class=\"wp-block-embed-youtube wp-block-embed is-type-video is-provider-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<iframe loading=\"lazy\" title=\"\ud83d\udc49\ud83c\udffbComo hacer \ud83e\udd86PATO A LA NARANJA\ud83c\udf4a paso a paso muy f\u00e1cil.\" width=\"525\" height=\"295\" src=\"https:\/\/www.youtube.com\/embed\/F-xvL5UTVEs?start=164&#038;feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe>\n<\/div><figcaption>Guarnici\u00f3n del pato a la naranja.<\/figcaption><\/figure>\n\n\n\n<figure class=\"wp-block-embed-youtube wp-block-embed is-type-video is-provider-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<iframe loading=\"lazy\" title=\"\ud83d\ude0bReceta AUT\u00c9NTICO ARROZ PILAW ( guarnici\u00f3n )\" width=\"525\" height=\"295\" src=\"https:\/\/www.youtube.com\/embed\/QgJvCddcHig?list=PL3D_kDD0cdyVGw7zL87fCh91pScP_n006\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe>\n<\/div><figcaption>Guarniciones<\/figcaption><\/figure>\n\n\n\n<p><strong>H<\/strong><br><strong>Hermosear.<\/strong>&#8211; Suprimir los elementos in\u00fatiles a la presentaci\u00f3n de un manjar. &nbsp;<\/p>\n\n\n\n<figure class=\"wp-block-embed-youtube wp-block-embed is-type-video is-provider-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<iframe loading=\"lazy\" title=\"\ud83d\udc4dComo hacer \ud83c\udf73HUEVO POCH\u00c9 \ud83c\udf73(5min)huevo escalfado\" width=\"525\" height=\"295\" src=\"https:\/\/www.youtube.com\/embed\/HugP7o4UuK8?start=89&#038;feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe>\n<\/div><figcaption>Hermosear huevo poch\u00e9.<\/figcaption><\/figure>\n\n\n\n<p><strong>Hervir.<\/strong>&#8211; Cocer un g\u00e9nero por inmersi\u00f3n en un l\u00edquido en ebullici\u00f3n.\/\/ Hacer que un l\u00edquido entre en ebullici\u00f3n.&nbsp;<\/p>\n\n\n\n<p><strong>L&nbsp;<\/strong><\/p>\n\n\n\n<p><strong>Laminar.<\/strong>&#8211; Estirar una masa hojaldrada para formar capas de grasa y masa.<\/p>\n\n\n\n<figure class=\"wp-block-embed-youtube wp-block-embed is-type-video is-provider-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<iframe loading=\"lazy\" title=\"\ud83d\ude0aComo hacer \ud83e\udd50BOLLER\u00cdA DANESA \ud83e\udd56HOJALDRE DAN\u00c9S\ud83c\udf70#025 ( f\u00e1cil )\" width=\"525\" height=\"295\" src=\"https:\/\/www.youtube.com\/embed\/oB3cg3oBfME?start=240&#038;feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe>\n<\/div><figcaption>Laminar<\/figcaption><\/figure>\n\n\n\n<p><strong>L\u00e1p<a href=\"https:\/\/amzn.to\/3a37SJA\" target=\"_blank\" rel=\"noreferrer noopener\" aria-label=\"iz (se abre en una nueva pesta\u00f1a)\">iz<\/a>.<\/strong>&#8211; Varilla de madera muy lisa y liviana, del mismo tama\u00f1o que un l\u00e1piz, que se usa en pasteler\u00eda especialmente para hacer barquillos.&nbsp;<\/p>\n\n\n\n<p><strong>Levantar.<\/strong>&#8211; Hervir de nuevo un preparado para evitar una posible fermentaci\u00f3n o deterioro.&nbsp;<\/p>\n\n\n\n<p><strong>Ligar.<\/strong>&#8211; Espesar un preparado por la acci\u00f3n de un elemento de ligaz\u00f3n. <\/p>\n\n\n\n<figure class=\"wp-block-embed-youtube wp-block-embed is-type-video is-provider-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<iframe loading=\"lazy\" title=\"\u23f1Como hacer \ud83c\udf82CREMA PASTELERA \ud83d\ude4cf\u00e1cil y (Crema pastelera de\ud83c\udf69 CHOCOLATE)\" width=\"525\" height=\"295\" src=\"https:\/\/www.youtube.com\/embed\/SBlsD-r_cvo?start=26&#038;feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe>\n<\/div><figcaption>Ligando crema pastelera.<\/figcaption><\/figure>\n\n\n\n<p><strong>Llamear<\/strong>.- Flambear.&nbsp;<\/p>\n\n\n\n<p><strong>Lustrar.<\/strong>&#8211; Espolvorear de az\u00facar glas, tambi\u00e9n llamada az\u00facar lustre, un preparado dulce.&nbsp;<\/p>\n\n\n\n<p><strong><a href=\"https:\/\/amzn.to\/38b4QSl\">Lustrera<\/a><\/strong>.- Utensilio de hojalata con orificios en la parte superior usado para espolvorear.&nbsp;<\/p>\n\n\n\n<p><strong>M<br>Macedonia<\/strong>.- Distintas frutas cortadas a dados y mezcladas.&nbsp;<\/p>\n\n\n\n<p><strong>Macerar.<\/strong>&#8211; Poner frutas peladas y generalmente troceadas en compa\u00f1\u00eda de az\u00facar, vino, licor, etc., para que tomen su sabor.&nbsp;<\/p>\n\n\n\n<figure class=\"wp-block-embed-youtube wp-block-embed is-type-video is-provider-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<iframe loading=\"lazy\" title=\"\ud83d\udc68\u200d\ud83c\udf73Receta \ud83d\udd25T\u00cdPICOS BUN\u0303UELOS\u2615\ufe0f DE HIGO VALENCIANOS\ud83d\udca5#001 caseros ( BUNYOLS )\ud83d\udd25\" width=\"525\" height=\"295\" src=\"https:\/\/www.youtube.com\/embed\/Xr36KjaVaNc?start=68&#038;feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe>\n<\/div><figcaption>Macerado de higos secos con mistela para bu\u00f1uelos.<\/figcaption><\/figure>\n\n\n\n<p><strong>Majar.<\/strong>&#8211; Machacar con el mortero.<\/p>\n\n\n\n<figure class=\"wp-block-embed-youtube wp-block-embed is-type-video is-provider-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<iframe loading=\"lazy\" title=\"\ud83d\ude0d&quot;ALL I PEBRE&quot; CASERO 100% \ud83d\udc1fVALENCIANO\ud83d\udd25\" width=\"525\" height=\"295\" src=\"https:\/\/www.youtube.com\/embed\/29A0nNR7RDU?start=62&#038;feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe>\n<\/div><figcaption>Majada para el all i pebre.<\/figcaption><\/figure>\n\n\n\n<p><strong>Marcar.-<\/strong> Preparar todos lo necesario para la cocci\u00f3n de un plato\/\/ Extender&nbsp;una pasta sobre una plancha con ayuda de una manga.&nbsp;<\/p>\n\n\n\n<figure class=\"wp-block-embed-youtube wp-block-embed is-type-video is-provider-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<iframe loading=\"lazy\" title=\"\ud83c\udf82BIZCOCHO GENOV\u00c9S PLANCHA ESPONJOSO \ud83c\udf70 6min (Ligero, casero, jugoso, SIN LEVADURA)\" width=\"525\" height=\"295\" src=\"https:\/\/www.youtube.com\/embed\/uyJxuKM2juE?start=209&#038;feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe>\n<\/div><\/figure>\n\n\n\n<p><strong>Marchar.<\/strong>&#8211; Empezar la cocci\u00f3n de un plato previamente preparado o marcado.&nbsp;<\/p>\n\n\n\n<p><strong><a href=\"http:\/\/Tareas previas a un servicio, mise en place.\">Mise en place.<\/a><\/strong>&#8211; Puesta a punto&nbsp;<\/p>\n\n\n\n<p><strong>Mojar.<\/strong>&#8211; A\u00f1adir a un preparado el l\u00edquido necesario para su cocci\u00f3n.&nbsp;<\/p>\n\n\n\n<figure class=\"wp-block-embed-youtube wp-block-embed is-type-video is-provider-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<iframe loading=\"lazy\" title=\"\u2764\ufe0fComo hacer receta \ud83e\udd58FIDEU\u00c0 VALENCIANA \ud83e\udd58 paso a paso\" width=\"525\" height=\"295\" src=\"https:\/\/www.youtube.com\/embed\/MbduukqokI4?start=129&#038;feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe>\n<\/div><figcaption>Mojando la fideu\u00e0.<\/figcaption><\/figure>\n\n\n\n<p><strong>Moldear.<\/strong>&#8211; Poner un preparado dentro de un molde para que tome la forma de \u00e9ste.&nbsp;<\/p>\n\n\n\n<figure class=\"wp-block-embed-youtube wp-block-embed is-type-video is-provider-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<iframe loading=\"lazy\" title=\"\ud83d\udc4dComo hacer MAGDALENAS VALENCIANAS#007\ud83d\udd25RELLENAS DE CHOCOLATE paso a paso\" width=\"525\" height=\"295\" src=\"https:\/\/www.youtube.com\/embed\/n29Nx137jAw?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe>\n<\/div><figcaption>Moldeando madalenas.<\/figcaption><\/figure>\n\n\n\n<p><strong>Montar.-<\/strong> Batir un preparado, como claras, cremas o nata, para que aumente su volumen y quede espumoso. <\/p>\n\n\n\n<figure class=\"wp-block-embed-youtube wp-block-embed is-type-video is-provider-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<iframe loading=\"lazy\" title=\"\ud83c\udf70\ud83c\udf82 MERENGUE SUIZO al ba\u00f1o MAR\u00cdA, Decorar:\ud83c\udf66Tortas, \ud83e\uddc1pasteles, \ud83e\uddc1cupcakes... Merengue firme 100%\" width=\"525\" height=\"295\" src=\"https:\/\/www.youtube.com\/embed\/reMYkqLJFVk?start=48&#038;feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe>\n<\/div><figcaption>Batiendo merengue suizo.<\/figcaption><\/figure>\n\n\n\n<p>\/\/ Colocar los g\u00e9neros despu\u00e9s de cocinados sobre un z\u00f3calo, costr\u00f3n, o sobre el plato (emplatar).&nbsp;<\/p>\n\n\n\n<figure class=\"wp-block-embed-youtube wp-block-embed is-type-video is-provider-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<iframe loading=\"lazy\" title=\"Como hacer receta ENSALADA WALDORF ( cl\u00e1sica )\" width=\"525\" height=\"295\" src=\"https:\/\/www.youtube.com\/embed\/t_Sx29lUFKk?start=111&#038;feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe>\n<\/div><figcaption>Montaje de ensalada Waldorf.<\/figcaption><\/figure>\n\n\n\n<p><strong>N<br>\nNapar<\/strong>.- Ba\u00f1ar.&nbsp;<\/p>\n\n\n\n<p><strong>Nuez.<\/strong>&#8211; Peque\u00f1a porci\u00f3n de ciertos g\u00e9neros como la mantequilla, cuyo tama\u00f1o es similar al de una nuez.&nbsp;<\/p>\n\n\n\n<p><strong>P&nbsp;<\/strong><\/p>\n\n\n\n<p><strong>Pala o hierro para quemar<\/strong>.- Utensilio que se calienta directamente en el fuego y se emplea para quemar la superficie de ciertas cremas y tartas.&nbsp;<\/p>\n\n\n\n<figure class=\"wp-block-embed-youtube wp-block-embed is-type-video is-provider-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<iframe loading=\"lazy\" title=\"\ud83d\udc68\u200d\ud83c\udf73Como hacer \ud83c\udf69ROSC\u00d3N DE REYES RELLENO \ud83c\udf81 TRADICIONAL\ud83e\udd34 #023 ( De panader\u00eda )\" width=\"525\" height=\"295\" src=\"https:\/\/www.youtube.com\/embed\/lZr7OVrhEhQ?start=346&#038;feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe>\n<\/div><figcaption>Quemando un rosc\u00f3n de crema.<\/figcaption><\/figure>\n\n\n\n<p><strong>Pasado.<\/strong>&#8211; Colado.<\/p>\n\n\n\n<p><strong>Pasar.<\/strong>&#8211; Despojar un preparado de sustancias innecesarias por medio de un&nbsp;colador o estame\u00f1a. \/\/ Colar. \/\/ Dar salida al comedor a un plato. &nbsp;<\/p>\n\n\n\n<p><strong>Pastillaje.<\/strong>&#8211; Mezcla de az\u00facar glas, almid\u00f3n, goma de tragacanto, zumo de lim\u00f3n y un poco de agua, usada para confeccionar motivos decorativos (z\u00f3calos, flores, hojas, etc.). Puede colorearse y se conserva en un cuenco cubierto con un pa\u00f1o h\u00famedo.<\/p>\n\n\n\n<figure class=\"wp-block-embed-youtube wp-block-embed is-type-video is-provider-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<iframe loading=\"lazy\" title=\"\ud83c\udf70Como hacer GLASA REAL#009 ( 5 min )PARA DECORAR  az\u00facar glace CON CORNET\" width=\"525\" height=\"295\" src=\"https:\/\/www.youtube.com\/embed\/yb_HDql-YKc?start=1&#038;feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe>\n<\/div><figcaption>Glasa real.<\/figcaption><\/figure>\n\n\n\n<p><strong>Pat\u00e9.<\/strong>&#8211; Se denomina as\u00ed al pastel de cocina para distinguirlo del de pasteler\u00eda. Picar.- Cortar finamente un g\u00e9nero.&nbsp;<\/p>\n\n\n\n<figure class=\"wp-block-embed-youtube wp-block-embed is-type-video is-provider-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<iframe loading=\"lazy\" title=\"\ud83d\udc49\ud83c\udffbComo hacer PAT\u00c9 100% NATURAL \ud83d\ude0dTERRINA DE HIGADILLOS \ud83c\udf85\ud83c\udffbCASERO ( 5 min )\" width=\"525\" height=\"295\" src=\"https:\/\/www.youtube.com\/embed\/NZ7wSwCwLHE?start=52&#038;feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe>\n<\/div><figcaption>Pat\u00e9 de higadillos.<\/figcaption><\/figure>\n\n\n\n<p><strong><a rel=\"noreferrer noopener\" aria-label=\"Pesajarabes. (se abre en una nueva pesta\u00f1a)\" href=\"https:\/\/amzn.to\/2T7qSRv\" target=\"_blank\">Pesajarabes.<\/a><\/strong>&#8211; Medidor (dens\u00edmetro) que se utiliza para conocer la proporci\u00f3n de az\u00facar de un l\u00edquido.<\/p>\n\n\n\n<figure class=\"wp-block-embed-youtube wp-block-embed is-type-video is-provider-youtube wp-embed-aspect-4-3 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<iframe loading=\"lazy\" title=\"DENSIMETRO BAUME\" width=\"525\" height=\"394\" src=\"https:\/\/www.youtube.com\/embed\/p6mGFeDlSGk?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe>\n<\/div><\/figure>\n\n\n\n<p><strong>Pintar.<\/strong>&#8211; Aplicar huevo a un preparado normalmente antes de hornear, de esta forma adquiere un tono dorado y brillante que lo hace m\u00e1s apetecible.<\/p>\n\n\n\n<figure class=\"wp-block-embed-youtube wp-block-embed is-type-video is-provider-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<iframe loading=\"lazy\" title=\"\ud83d\ude0aComo hacer \ud83e\udd50BOLLER\u00cdA DANESA \ud83e\udd56HOJALDRE DAN\u00c9S\ud83c\udf70#025 ( f\u00e1cil )\" width=\"525\" height=\"295\" src=\"https:\/\/www.youtube.com\/embed\/oB3cg3oBfME?start=474&#038;feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe>\n<\/div><figcaption>Pintar<\/figcaption><\/figure>\n\n\n\n<figure class=\"wp-block-embed-youtube wp-block-embed is-type-video is-provider-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<iframe loading=\"lazy\" title=\"TRUCO PINTAR CON HUEVO MUCHA CANTIDAD DE PRODUCTO\" width=\"525\" height=\"295\" src=\"https:\/\/www.youtube.com\/embed\/yMnwHHf-F3I?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe>\n<\/div><figcaption>Truco para pintar con huevo.<\/figcaption><\/figure>\n\n\n\n<p><strong>Prensar.<\/strong>&#8211; Poner un preparado en un molde prensa para enfriarlo.\/\/ Poner un peso sobre un preparado para comprimirlo.&nbsp;<\/p>\n\n\n\n<figure class=\"wp-block-embed-youtube wp-block-embed is-type-video is-provider-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<iframe loading=\"lazy\" title=\"\ud83d\udc9aComo hacer \ud83e\udd86FOIE MI CUIT DE PATO \ud83e\udd86 paso a paso\" width=\"525\" height=\"295\" src=\"https:\/\/www.youtube.com\/embed\/yezuueDhEkI?start=150&#038;feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe>\n<\/div><figcaption>Prensado del micuit mediante papel film.<\/figcaption><\/figure>\n\n\n\n<p><strong>Puesta a punto<\/strong>.- Preparaci\u00f3n y acercamiento de todo lo necesario para empezar un trabajo.&nbsp;<\/p>\n\n\n\n<p><strong>R<\/strong>&nbsp;<\/p>\n\n\n\n<p><strong>Racionar.<\/strong>&#8211; Dividir un g\u00e9nero en porciones o fracciones para su distribuci\u00f3n.&nbsp;<\/p>\n\n\n\n<p><strong>Rallar<\/strong>.- Desmenuzar un g\u00e9nero con un rallador.&nbsp;<\/p>\n\n\n\n<figure class=\"wp-block-embed-youtube wp-block-embed is-type-video is-provider-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<iframe loading=\"lazy\" title=\"\ud83e\udd57Como hacer ENSALADA CESAR ( crujiente )\" width=\"525\" height=\"295\" src=\"https:\/\/www.youtube.com\/embed\/BQEc76F_sLs?start=102&#038;feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe>\n<\/div><figcaption>Rallando parmesano.<\/figcaption><\/figure>\n\n\n\n<p><strong>Rebajar<\/strong>.- Extender una pasta con el rodillo para cortarla o para enfondar un molde.&nbsp;<\/p>\n\n\n\n<figure class=\"wp-block-embed-youtube wp-block-embed is-type-video is-provider-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<iframe loading=\"lazy\" title=\"\ud83d\udc49\ud83c\udffbComo hacer \ud83c\udf69 DONAS GLASEADAS, \ud83c\udf69D\u00d3NUTS\ud83d\ude1c ESPONJOSAS#005 ( F\u00c1CIL )\" width=\"525\" height=\"295\" src=\"https:\/\/www.youtube.com\/embed\/55YePQixOuI?start=97&#038;feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe>\n<\/div><figcaption>Rebajado de masa de donas para cortar con molde.<\/figcaption><\/figure>\n\n\n\n<p><strong>Rebozar.<\/strong>&#8211; Envolver un g\u00e9nero en harina y huevo batido antes de fre\u00edrlo.<strong>&nbsp;<\/strong><\/p>\n\n\n\n<p><strong>Rectificar.<\/strong>&#8211; Poner a punto el sazonamiento o color de un preparado antes de finalizar su cocci\u00f3n.&nbsp;<\/p>\n\n\n\n<p><strong>Reducir.<\/strong>&#8211; Disminuir por evaporaci\u00f3n el volumen de un preparado l\u00edquido al hervirlo, para que resulte m\u00e1s sustancioso o espeso.&nbsp;<\/p>\n\n\n\n<figure class=\"wp-block-embed-youtube wp-block-embed is-type-video is-provider-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<iframe loading=\"lazy\" title=\"\u2764\ufe0fComa hacer receta salsa \ud83c\udf64HOLANDESA Y BEARNESA\ud83d\udc1f ( sin cortarse )\" width=\"525\" height=\"295\" src=\"https:\/\/www.youtube.com\/embed\/RVbgmStumGI?start=336&#038;feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe>\n<\/div><figcaption>Reducci\u00f3n de vinagre con chalota para la salsa bearnesa.<\/figcaption><\/figure>\n\n\n\n<p><strong>Reforzar.<\/strong>&#8211; A\u00f1adir a una salsa, sopa o similar, un preparado que intensifique su sabor o color natural.&nbsp; Como por ejemplo salsa americana a un arroz de marisco.<\/p>\n\n\n\n<p><strong>Refrescar.-<\/strong> Poner en agua fr\u00eda un g\u00e9nero inmediatamente despu\u00e9s de cocido o blanqueado para cortar la cocci\u00f3n de forma r\u00e1pida. <\/p>\n\n\n\n<figure class=\"wp-block-embed-youtube wp-block-embed is-type-video is-provider-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<iframe loading=\"lazy\" title=\"\ud83d\udc4dComo hacer \ud83c\udf73HUEVO POCH\u00c9 \ud83c\udf73(5min)huevo escalfado\" width=\"525\" height=\"295\" src=\"https:\/\/www.youtube.com\/embed\/HugP7o4UuK8?start=73&#038;feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe>\n<\/div><figcaption>Refrescando huevo poch\u00e9<\/figcaption><\/figure>\n\n\n\n<p>A\u00f1adir pasta nueva a otra ya trabajada, en el caso de un prefermento como el poolish se pueden a\u00f1adir refrescos cada cierto tiempo, un refresco consiste en a\u00f1adir de nuevo parte de harina y agua para que las levaduras sigan evolucionando y no se acidifique n exceso.<\/p>\n\n\n\n<figure class=\"wp-block-embed-youtube wp-block-embed is-type-video is-provider-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<iframe loading=\"lazy\" title=\"\u2b50\ufe0f\ud83d\udc49\ud83c\udffbComo hacer \ud83e\udd56POOLISH\ud83c\udf5e( prefermento de pan  #001 ) paso a paso.\" width=\"525\" height=\"295\" src=\"https:\/\/www.youtube.com\/embed\/iBtx368UHHE?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe>\n<\/div><figcaption>Prefermento poolish.<\/figcaption><\/figure>\n\n\n\n<p><strong>Remojar.<\/strong>&#8211; Poner un g\u00e9nero resecado ( como las frutas secas) dentro de un l\u00edquido para que recupere la humedad.&nbsp;<\/p>\n\n\n\n<figure class=\"wp-block-embed-youtube wp-block-embed is-type-video is-provider-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<iframe loading=\"lazy\" title=\"\ud83d\udc68\u200d\ud83c\udf73Receta \ud83d\udd25T\u00cdPICOS BUN\u0303UELOS\u2615\ufe0f DE HIGO VALENCIANOS\ud83d\udca5#001 caseros ( BUNYOLS )\ud83d\udd25\" width=\"525\" height=\"295\" src=\"https:\/\/www.youtube.com\/embed\/Xr36KjaVaNc?start=67&#038;feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe>\n<\/div><figcaption>Remojado de higos secos.<\/figcaption><\/figure>\n\n\n\n<p><strong>Roux<\/strong>.- Mezcla de harina y mantequilla que se emplea como base para otras preparaciones.&nbsp;Pueden ser en <strong>fr\u00edo o caliente<\/strong>, dependiendo de su color se clasifican en <strong>blanco, dorado o tostado<\/strong>, dependiendo del color que adquiera la harina al rehogar.<\/p>\n\n\n\n<figure class=\"wp-block-embed-youtube wp-block-embed is-type-video is-provider-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<iframe loading=\"lazy\" title=\"\u2705Como hacer \ud83c\udf5dSALSA BECHAMEL Y \ud83e\udd53SALSA MORNAY ( SIN GRUMOS )\" width=\"525\" height=\"295\" src=\"https:\/\/www.youtube.com\/embed\/0ou2r-6uHrI?start=14&#038;feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe>\n<\/div><figcaption>Roux caliente para una bechamel.<\/figcaption><\/figure>\n\n\n\n<figure class=\"wp-block-embed-youtube wp-block-embed is-type-video is-provider-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<iframe loading=\"lazy\" title=\"\ud83d\udc4d\ud83c\udffb\ud83d\ude01Como hacer receta \ud83c\udf56DEMI GLACE\ud83c\udf57 o salsa \ud83c\uddea\ud83c\uddf8 ESPA\u00d1OLA\" width=\"525\" height=\"295\" src=\"https:\/\/www.youtube.com\/embed\/F3-tvAYP6K4?start=65&#038;feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe>\n<\/div><figcaption>Roux en fr\u00edo de una salsa demiglace.<\/figcaption><\/figure>\n\n\n\n<p><strong>S <\/strong><\/p>\n\n\n\n<p><strong>Salsear.<\/strong>&#8211; Cubrir de salsa un g\u00e9nero, generalmente al momento de servir.&nbsp;<\/p>\n\n\n\n<figure class=\"wp-block-embed-youtube wp-block-embed is-type-video is-provider-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<iframe loading=\"lazy\" title=\"\ud83d\udc68\u200d\ud83c\udf73FP GRADO MEDIO Cocina y Gastronom\u00eda. ( salsas )\" width=\"525\" height=\"295\" src=\"https:\/\/www.youtube.com\/embed\/rRZUJu_DQHI?start=247&#038;feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe>\n<\/div><figcaption>Salseado de un pescado con holandesa.<\/figcaption><\/figure>\n\n\n\n<p><strong>Saltear.<\/strong>&#8211; Cocinar total o parcialmente un g\u00e9nero a fuego vivo, de modo que resulte dorado y conserve sus jugos.&nbsp;<\/p>\n\n\n\n<p><strong>Sazonar<\/strong>.- Condimentar. <\/p>\n\n\n\n<p><strong>Sudar.<\/strong>&#8211; Cocinar un g\u00e9nero en recipiente tapado, con poca grasa , a fuego&nbsp;lento, unos minutos para que pierda la humedad. <\/p>\n\n\n\n<p><strong>T&nbsp;<\/strong><\/p>\n\n\n\n<p><strong>Tamizar.<\/strong>&#8211; Pasar o colar.\/\/ Separar con un cedazo la parte gruesa de una harina.\/\/ Convertir en pur\u00e9 un s\u00f3lido usando un tamiz. &nbsp;<\/p>\n\n\n\n<figure class=\"wp-block-embed-youtube wp-block-embed is-type-video is-provider-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<iframe loading=\"lazy\" title=\"\ud83c\udf82BIZCOCHO GENOV\u00c9S PLANCHA ESPONJOSO \ud83c\udf70 6min (Ligero, casero, jugoso, SIN LEVADURA)\" width=\"525\" height=\"295\" src=\"https:\/\/www.youtube.com\/embed\/uyJxuKM2juE?start=49&#038;feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe>\n<\/div><figcaption>Tamizado de harina para bizcocho.<\/figcaption><\/figure>\n\n\n\n<p><strong>Tornear.<\/strong>&#8211; Recortar las aristas de un g\u00e9nero, antes de cocinarlo, para embellecerlo.\/\/ Cortar de forma regular.&nbsp;<\/p>\n\n\n\n<figure class=\"wp-block-embed-youtube wp-block-embed is-type-video is-provider-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<iframe loading=\"lazy\" title=\"\u2764\ufe0fComo \ud83d\udca6LIMPIAR \ud83c\udf37ALCACHOFAS y TORNEAR\ud83e\udd57 paso a paso en 5 MIN\u23f1\" width=\"525\" height=\"295\" src=\"https:\/\/www.youtube.com\/embed\/JH9joCYGMAc?start=33&#038;feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe>\n<\/div><figcaption>Torneado de alcahofas.<\/figcaption><\/figure>\n\n\n\n<figure class=\"wp-block-embed-youtube wp-block-embed is-type-video is-provider-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<iframe loading=\"lazy\" title=\"\ud83c\udf5fComo \ud83d\udc68\u200d\ud83c\udf73\ud83d\udd2aTORNEAR UNA PATATA \ud83d\udd2a ( 1 min ) f\u00e1cil\" width=\"525\" height=\"295\" src=\"https:\/\/www.youtube.com\/embed\/aEjHucTV0TQ?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe>\n<\/div><figcaption>Torneado de una patata.<\/figcaption><\/figure>\n\n\n\n<p><strong>Trabar.<\/strong>&#8211; Ligar.<\/p>\n\n\n\n<figure class=\"wp-block-embed-youtube wp-block-embed is-type-video is-provider-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<iframe loading=\"lazy\" title=\"\ud83d\ude0dComo hacer \ud83e\uddc0 SALSA DE QUESO PARA PASTA o NACHOS \ud83e\uddc0 f\u00e1cil (5 min)\" width=\"525\" height=\"295\" src=\"https:\/\/www.youtube.com\/embed\/Kv1DRiE39Zs?start=73&#038;feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe>\n<\/div><figcaption>Ligar salsa de queso con roux en fr\u00edo.<\/figcaption><\/figure>\n\n\n\n<p><strong>Trinchar.-<\/strong> Cortar en trozos la comida para servirla. Es el arte de cortar las aves&nbsp;para presentarlas en la mesa o para guisarlas.<\/p>\n\n\n\n<figure class=\"wp-block-embed-youtube wp-block-embed is-type-video is-provider-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<iframe loading=\"lazy\" title=\"\ud83d\udc49\ud83c\udffbComo hacer \ud83e\udd86PATO A LA NARANJA\ud83c\udf4a paso a paso muy f\u00e1cil.\" width=\"525\" height=\"295\" src=\"https:\/\/www.youtube.com\/embed\/F-xvL5UTVEs?start=132&#038;feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe>\n<\/div><figcaption>Trinchado del pato en la cocina.<\/figcaption><\/figure>\n\n\n\n<p><strong>Triturar.-<\/strong> moler, desmenuzar un alimento sin reducirlo a polvo.&nbsp;&#8211; Preparaci\u00f3n que toma dicha forma, realiz\u00e1ndose con ayuda de un molde en algunos casos.&nbsp;<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><strong>Si has llegado hasta aqu\u00ed comprueba tus conocimientos sobre t\u00e9rminos culinarios en este sencillo <a href=\"https:\/\/www.estudiarcocinaygastronomia.com\/index.php\/2020\/03\/02\/cuestionario-de-terminos-culinarios\/\">test de 10 preguntas, \u00bfTe atreves?<\/a><\/strong><\/h2>\n\n\n\n<p><a href=\"https:\/\/www.cvpcruz.com\/\">Esto forma parte de los contenidos que estudian los alumnos del ciclo formativo de grado medio en cocina y gastronom\u00eda en el Colegio Virgen al Pie de la Cruz.&nbsp;<\/a><a href=\"http:\/\/CVPCRUZ.com\"><strong>CVPCRUZ.com<\/strong><\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Los t\u00e9rminos culinarios m\u00e1s utilizados dentro del gremio con v\u00eddeo explicativo.<\/p>\n","protected":false},"author":1,"featured_media":227,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[47,21,46,82,24,45,32,81],"tags":[57,52,51,56,59,61,54,48,64,58,63,83,62,55,50,53,60,84],"class_list":["post-424","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cfgm-cocina-y-gastronomia","category-cocina-modernista","category-cvpcruz","category-diccionario-de-cocina","category-esquema","category-pucol","category-tecnicas-culinarias","category-terminos-culinarios","tag-apuntes-de-cocina","tag-cocina-facil","tag-cocina-y-gastronomia","tag-curso-a-distancia","tag-curso-a-distancia-gratis","tag-curso-con-salida-laboral","tag-curso-de-cocina","tag-curso-de-cocina-gratis","tag-curso-gratis","tag-curso-y-taller","tag-cvpcruz","tag-diccionario-de-cocina","tag-esloga","tag-estudiar-cocina","tag-estudiar-cocina-y-gastronomia","tag-pucol","tag-repaso-de-cocina","tag-terminos-culinarias"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v23.9 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>\u2705\ud83d\udcdaV\u00eddeo-Diccionario de la cocina \ud83d\udc68\u200d\ud83c\udf73Estudiar cocina y gastronom\u00eda<\/title>\n<meta name=\"description\" content=\"DICCIONARIO DE COCINA\u2b50\ufe0f\u2b50\ufe0f\u2b50\ufe0f\u2b50\ufe0f\u2b50\ufe0fLos t\u00e9rminos culinarios m\u00e1s utilizados dentro del gremio con v\u00eddeo explicativo.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.estudiarcocinaygastronomia.com\/index.php\/2020\/02\/27\/diccionario-de-la-cocina\/\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"\u2705\ud83d\udcdaV\u00eddeo-Diccionario de la cocina \ud83d\udc68\u200d\ud83c\udf73Estudiar cocina y gastronom\u00eda\" \/>\n<meta property=\"og:description\" content=\"DICCIONARIO DE COCINA\u2b50\ufe0f\u2b50\ufe0f\u2b50\ufe0f\u2b50\ufe0f\u2b50\ufe0fLos t\u00e9rminos culinarios m\u00e1s utilizados dentro del gremio con v\u00eddeo explicativo.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.estudiarcocinaygastronomia.com\/index.php\/2020\/02\/27\/diccionario-de-la-cocina\/\" \/>\n<meta property=\"og:site_name\" content=\"Estudiar cocina y gastronom&iacute;a.\" \/>\n<meta property=\"article:published_time\" content=\"2020-02-27T13:38:38+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2020-03-24T17:04:12+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.estudiarcocinaygastronomia.com\/wp-content\/uploads\/2020\/02\/IMG_9314-scaled.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"2560\" \/>\n\t<meta property=\"og:image:height\" content=\"1706\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"admin\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Escrito por\" \/>\n\t<meta name=\"twitter:data1\" content=\"admin\" \/>\n\t<meta name=\"twitter:label2\" content=\"Tiempo de lectura\" \/>\n\t<meta name=\"twitter:data2\" content=\"16 minutos\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/www.estudiarcocinaygastronomia.com\/index.php\/2020\/02\/27\/diccionario-de-la-cocina\/#article\",\"isPartOf\":{\"@id\":\"https:\/\/www.estudiarcocinaygastronomia.com\/index.php\/2020\/02\/27\/diccionario-de-la-cocina\/\"},\"author\":{\"name\":\"admin\",\"@id\":\"https:\/\/www.estudiarcocinaygastronomia.com\/#\/schema\/person\/b0e5d61c9acf39b2f12d46eb5bcc9422\"},\"headline\":\"\ud83d\udcdaV\u00eddeo-Diccionario de la cocina\",\"datePublished\":\"2020-02-27T13:38:38+00:00\",\"dateModified\":\"2020-03-24T17:04:12+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\/\/www.estudiarcocinaygastronomia.com\/index.php\/2020\/02\/27\/diccionario-de-la-cocina\/\"},\"wordCount\":3269,\"publisher\":{\"@id\":\"https:\/\/www.estudiarcocinaygastronomia.com\/#organization\"},\"image\":{\"@id\":\"https:\/\/www.estudiarcocinaygastronomia.com\/index.php\/2020\/02\/27\/diccionario-de-la-cocina\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/www.estudiarcocinaygastronomia.com\/wp-content\/uploads\/2020\/02\/IMG_9314-scaled.jpg\",\"keywords\":[\"apuntes de cocina\",\"cocina f\u00e1cil\",\"cocina y gastronom\u00eda\",\"curso a distancia\",\"curso a distancia gratis\",\"curso con salida laboral\",\"curso de cocina\",\"curso de cocina gratis\",\"curso gratis\",\"curso y taller\",\"cvpcruz\",\"Diccionario de cocina\",\"Esloga\",\"estudiar cocina\",\"estudiar cocina y gastronom\u00eda\",\"Pu\u00e7ol\",\"repaso de cocina\",\"t\u00e9rminos culinarias\"],\"articleSection\":[\"CFGM Cocina y gastronom\u00eda\",\"Cocina Modernista\",\"CVPCRUZ\",\"Diccionario de cocina\",\"Esquema\",\"Pu\u00e7ol\",\"T\u00e9cnicas culinarias\",\"T\u00e9rminos culinarios\"],\"inLanguage\":\"es\"},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/www.estudiarcocinaygastronomia.com\/index.php\/2020\/02\/27\/diccionario-de-la-cocina\/\",\"url\":\"https:\/\/www.estudiarcocinaygastronomia.com\/index.php\/2020\/02\/27\/diccionario-de-la-cocina\/\",\"name\":\"\u2705\ud83d\udcdaV\u00eddeo-Diccionario de la cocina \ud83d\udc68\u200d\ud83c\udf73Estudiar cocina y gastronom\u00eda\",\"isPartOf\":{\"@id\":\"https:\/\/www.estudiarcocinaygastronomia.com\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\/\/www.estudiarcocinaygastronomia.com\/index.php\/2020\/02\/27\/diccionario-de-la-cocina\/#primaryimage\"},\"image\":{\"@id\":\"https:\/\/www.estudiarcocinaygastronomia.com\/index.php\/2020\/02\/27\/diccionario-de-la-cocina\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/www.estudiarcocinaygastronomia.com\/wp-content\/uploads\/2020\/02\/IMG_9314-scaled.jpg\",\"datePublished\":\"2020-02-27T13:38:38+00:00\",\"dateModified\":\"2020-03-24T17:04:12+00:00\",\"description\":\"DICCIONARIO DE COCINA\u2b50\ufe0f\u2b50\ufe0f\u2b50\ufe0f\u2b50\ufe0f\u2b50\ufe0fLos t\u00e9rminos culinarios m\u00e1s utilizados dentro del gremio con v\u00eddeo explicativo.\",\"breadcrumb\":{\"@id\":\"https:\/\/www.estudiarcocinaygastronomia.com\/index.php\/2020\/02\/27\/diccionario-de-la-cocina\/#breadcrumb\"},\"inLanguage\":\"es\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\/\/www.estudiarcocinaygastronomia.com\/index.php\/2020\/02\/27\/diccionario-de-la-cocina\/\"]}]},{\"@type\":\"ImageObject\",\"inLanguage\":\"es\",\"@id\":\"https:\/\/www.estudiarcocinaygastronomia.com\/index.php\/2020\/02\/27\/diccionario-de-la-cocina\/#primaryimage\",\"url\":\"https:\/\/www.estudiarcocinaygastronomia.com\/wp-content\/uploads\/2020\/02\/IMG_9314-scaled.jpg\",\"contentUrl\":\"https:\/\/www.estudiarcocinaygastronomia.com\/wp-content\/uploads\/2020\/02\/IMG_9314-scaled.jpg\",\"width\":2560,\"height\":1706},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\/\/www.estudiarcocinaygastronomia.com\/index.php\/2020\/02\/27\/diccionario-de-la-cocina\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Portada\",\"item\":\"https:\/\/www.estudiarcocinaygastronomia.com\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"\ud83d\udcdaV\u00eddeo-Diccionario de la cocina\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\/\/www.estudiarcocinaygastronomia.com\/#website\",\"url\":\"https:\/\/www.estudiarcocinaygastronomia.com\/\",\"name\":\"Estudiar cocina y gastronom&iacute;a.\",\"description\":\"Lo mejor de la hosteler&iacute;a y m&aacute;s, a un solo click.\",\"publisher\":{\"@id\":\"https:\/\/www.estudiarcocinaygastronomia.com\/#organization\"},\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\/\/www.estudiarcocinaygastronomia.com\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"es\"},{\"@type\":\"Organization\",\"@id\":\"https:\/\/www.estudiarcocinaygastronomia.com\/#organization\",\"name\":\"Estudiar cocina y gastronom&iacute;a.\",\"url\":\"https:\/\/www.estudiarcocinaygastronomia.com\/\",\"logo\":{\"@type\":\"ImageObject\",\"inLanguage\":\"es\",\"@id\":\"https:\/\/www.estudiarcocinaygastronomia.com\/#\/schema\/logo\/image\/\",\"url\":\"https:\/\/www.estudiarcocinaygastronomia.com\/wp-content\/uploads\/2020\/02\/cropped-noname-1.png\",\"contentUrl\":\"https:\/\/www.estudiarcocinaygastronomia.com\/wp-content\/uploads\/2020\/02\/cropped-noname-1.png\",\"width\":323,\"height\":250,\"caption\":\"Estudiar cocina y gastronom&iacute;a.\"},\"image\":{\"@id\":\"https:\/\/www.estudiarcocinaygastronomia.com\/#\/schema\/logo\/image\/\"}},{\"@type\":\"Person\",\"@id\":\"https:\/\/www.estudiarcocinaygastronomia.com\/#\/schema\/person\/b0e5d61c9acf39b2f12d46eb5bcc9422\",\"name\":\"admin\",\"image\":{\"@type\":\"ImageObject\",\"inLanguage\":\"es\",\"@id\":\"https:\/\/www.estudiarcocinaygastronomia.com\/#\/schema\/person\/image\/\",\"url\":\"https:\/\/secure.gravatar.com\/avatar\/9b5c4beb3fa8209e52d722d1e9c0993b?s=96&d=mm&r=g\",\"contentUrl\":\"https:\/\/secure.gravatar.com\/avatar\/9b5c4beb3fa8209e52d722d1e9c0993b?s=96&d=mm&r=g\",\"caption\":\"admin\"}}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"\u2705\ud83d\udcdaV\u00eddeo-Diccionario de la cocina \ud83d\udc68\u200d\ud83c\udf73Estudiar cocina y gastronom\u00eda","description":"DICCIONARIO DE COCINA\u2b50\ufe0f\u2b50\ufe0f\u2b50\ufe0f\u2b50\ufe0f\u2b50\ufe0fLos t\u00e9rminos culinarios m\u00e1s utilizados dentro del gremio con v\u00eddeo explicativo.","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/www.estudiarcocinaygastronomia.com\/index.php\/2020\/02\/27\/diccionario-de-la-cocina\/","og_locale":"es_ES","og_type":"article","og_title":"\u2705\ud83d\udcdaV\u00eddeo-Diccionario de la cocina \ud83d\udc68\u200d\ud83c\udf73Estudiar cocina y gastronom\u00eda","og_description":"DICCIONARIO DE COCINA\u2b50\ufe0f\u2b50\ufe0f\u2b50\ufe0f\u2b50\ufe0f\u2b50\ufe0fLos t\u00e9rminos culinarios m\u00e1s utilizados dentro del gremio con v\u00eddeo explicativo.","og_url":"https:\/\/www.estudiarcocinaygastronomia.com\/index.php\/2020\/02\/27\/diccionario-de-la-cocina\/","og_site_name":"Estudiar cocina y gastronom&iacute;a.","article_published_time":"2020-02-27T13:38:38+00:00","article_modified_time":"2020-03-24T17:04:12+00:00","og_image":[{"width":2560,"height":1706,"url":"https:\/\/www.estudiarcocinaygastronomia.com\/wp-content\/uploads\/2020\/02\/IMG_9314-scaled.jpg","type":"image\/jpeg"}],"author":"admin","twitter_card":"summary_large_image","twitter_misc":{"Escrito por":"admin","Tiempo de lectura":"16 minutos"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"Article","@id":"https:\/\/www.estudiarcocinaygastronomia.com\/index.php\/2020\/02\/27\/diccionario-de-la-cocina\/#article","isPartOf":{"@id":"https:\/\/www.estudiarcocinaygastronomia.com\/index.php\/2020\/02\/27\/diccionario-de-la-cocina\/"},"author":{"name":"admin","@id":"https:\/\/www.estudiarcocinaygastronomia.com\/#\/schema\/person\/b0e5d61c9acf39b2f12d46eb5bcc9422"},"headline":"\ud83d\udcdaV\u00eddeo-Diccionario de la cocina","datePublished":"2020-02-27T13:38:38+00:00","dateModified":"2020-03-24T17:04:12+00:00","mainEntityOfPage":{"@id":"https:\/\/www.estudiarcocinaygastronomia.com\/index.php\/2020\/02\/27\/diccionario-de-la-cocina\/"},"wordCount":3269,"publisher":{"@id":"https:\/\/www.estudiarcocinaygastronomia.com\/#organization"},"image":{"@id":"https:\/\/www.estudiarcocinaygastronomia.com\/index.php\/2020\/02\/27\/diccionario-de-la-cocina\/#primaryimage"},"thumbnailUrl":"https:\/\/www.estudiarcocinaygastronomia.com\/wp-content\/uploads\/2020\/02\/IMG_9314-scaled.jpg","keywords":["apuntes de cocina","cocina f\u00e1cil","cocina y gastronom\u00eda","curso a distancia","curso a distancia gratis","curso con salida laboral","curso de cocina","curso de cocina gratis","curso gratis","curso y taller","cvpcruz","Diccionario de cocina","Esloga","estudiar cocina","estudiar cocina y gastronom\u00eda","Pu\u00e7ol","repaso de cocina","t\u00e9rminos culinarias"],"articleSection":["CFGM Cocina y gastronom\u00eda","Cocina Modernista","CVPCRUZ","Diccionario de cocina","Esquema","Pu\u00e7ol","T\u00e9cnicas culinarias","T\u00e9rminos culinarios"],"inLanguage":"es"},{"@type":"WebPage","@id":"https:\/\/www.estudiarcocinaygastronomia.com\/index.php\/2020\/02\/27\/diccionario-de-la-cocina\/","url":"https:\/\/www.estudiarcocinaygastronomia.com\/index.php\/2020\/02\/27\/diccionario-de-la-cocina\/","name":"\u2705\ud83d\udcdaV\u00eddeo-Diccionario de la cocina \ud83d\udc68\u200d\ud83c\udf73Estudiar cocina y gastronom\u00eda","isPartOf":{"@id":"https:\/\/www.estudiarcocinaygastronomia.com\/#website"},"primaryImageOfPage":{"@id":"https:\/\/www.estudiarcocinaygastronomia.com\/index.php\/2020\/02\/27\/diccionario-de-la-cocina\/#primaryimage"},"image":{"@id":"https:\/\/www.estudiarcocinaygastronomia.com\/index.php\/2020\/02\/27\/diccionario-de-la-cocina\/#primaryimage"},"thumbnailUrl":"https:\/\/www.estudiarcocinaygastronomia.com\/wp-content\/uploads\/2020\/02\/IMG_9314-scaled.jpg","datePublished":"2020-02-27T13:38:38+00:00","dateModified":"2020-03-24T17:04:12+00:00","description":"DICCIONARIO DE COCINA\u2b50\ufe0f\u2b50\ufe0f\u2b50\ufe0f\u2b50\ufe0f\u2b50\ufe0fLos t\u00e9rminos culinarios m\u00e1s utilizados dentro del gremio con v\u00eddeo explicativo.","breadcrumb":{"@id":"https:\/\/www.estudiarcocinaygastronomia.com\/index.php\/2020\/02\/27\/diccionario-de-la-cocina\/#breadcrumb"},"inLanguage":"es","potentialAction":[{"@type":"ReadAction","target":["https:\/\/www.estudiarcocinaygastronomia.com\/index.php\/2020\/02\/27\/diccionario-de-la-cocina\/"]}]},{"@type":"ImageObject","inLanguage":"es","@id":"https:\/\/www.estudiarcocinaygastronomia.com\/index.php\/2020\/02\/27\/diccionario-de-la-cocina\/#primaryimage","url":"https:\/\/www.estudiarcocinaygastronomia.com\/wp-content\/uploads\/2020\/02\/IMG_9314-scaled.jpg","contentUrl":"https:\/\/www.estudiarcocinaygastronomia.com\/wp-content\/uploads\/2020\/02\/IMG_9314-scaled.jpg","width":2560,"height":1706},{"@type":"BreadcrumbList","@id":"https:\/\/www.estudiarcocinaygastronomia.com\/index.php\/2020\/02\/27\/diccionario-de-la-cocina\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Portada","item":"https:\/\/www.estudiarcocinaygastronomia.com\/"},{"@type":"ListItem","position":2,"name":"\ud83d\udcdaV\u00eddeo-Diccionario de la cocina"}]},{"@type":"WebSite","@id":"https:\/\/www.estudiarcocinaygastronomia.com\/#website","url":"https:\/\/www.estudiarcocinaygastronomia.com\/","name":"Estudiar cocina y gastronom&iacute;a.","description":"Lo mejor de la hosteler&iacute;a y m&aacute;s, a un solo click.","publisher":{"@id":"https:\/\/www.estudiarcocinaygastronomia.com\/#organization"},"potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/www.estudiarcocinaygastronomia.com\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"es"},{"@type":"Organization","@id":"https:\/\/www.estudiarcocinaygastronomia.com\/#organization","name":"Estudiar cocina y gastronom&iacute;a.","url":"https:\/\/www.estudiarcocinaygastronomia.com\/","logo":{"@type":"ImageObject","inLanguage":"es","@id":"https:\/\/www.estudiarcocinaygastronomia.com\/#\/schema\/logo\/image\/","url":"https:\/\/www.estudiarcocinaygastronomia.com\/wp-content\/uploads\/2020\/02\/cropped-noname-1.png","contentUrl":"https:\/\/www.estudiarcocinaygastronomia.com\/wp-content\/uploads\/2020\/02\/cropped-noname-1.png","width":323,"height":250,"caption":"Estudiar cocina y gastronom&iacute;a."},"image":{"@id":"https:\/\/www.estudiarcocinaygastronomia.com\/#\/schema\/logo\/image\/"}},{"@type":"Person","@id":"https:\/\/www.estudiarcocinaygastronomia.com\/#\/schema\/person\/b0e5d61c9acf39b2f12d46eb5bcc9422","name":"admin","image":{"@type":"ImageObject","inLanguage":"es","@id":"https:\/\/www.estudiarcocinaygastronomia.com\/#\/schema\/person\/image\/","url":"https:\/\/secure.gravatar.com\/avatar\/9b5c4beb3fa8209e52d722d1e9c0993b?s=96&d=mm&r=g","contentUrl":"https:\/\/secure.gravatar.com\/avatar\/9b5c4beb3fa8209e52d722d1e9c0993b?s=96&d=mm&r=g","caption":"admin"}}]}},"_links":{"self":[{"href":"https:\/\/www.estudiarcocinaygastronomia.com\/index.php\/wp-json\/wp\/v2\/posts\/424","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.estudiarcocinaygastronomia.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.estudiarcocinaygastronomia.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.estudiarcocinaygastronomia.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.estudiarcocinaygastronomia.com\/index.php\/wp-json\/wp\/v2\/comments?post=424"}],"version-history":[{"count":12,"href":"https:\/\/www.estudiarcocinaygastronomia.com\/index.php\/wp-json\/wp\/v2\/posts\/424\/revisions"}],"predecessor-version":[{"id":907,"href":"https:\/\/www.estudiarcocinaygastronomia.com\/index.php\/wp-json\/wp\/v2\/posts\/424\/revisions\/907"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.estudiarcocinaygastronomia.com\/index.php\/wp-json\/wp\/v2\/media\/227"}],"wp:attachment":[{"href":"https:\/\/www.estudiarcocinaygastronomia.com\/index.php\/wp-json\/wp\/v2\/media?parent=424"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.estudiarcocinaygastronomia.com\/index.php\/wp-json\/wp\/v2\/categories?post=424"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.estudiarcocinaygastronomia.com\/index.php\/wp-json\/wp\/v2\/tags?post=424"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}