{"id":16042,"date":"2020-01-06T18:10:31","date_gmt":"2020-01-06T23:10:31","guid":{"rendered":"https:\/\/pastry.science\/?p=84"},"modified":"2020-01-06T18:10:31","modified_gmt":"2020-01-06T23:10:31","slug":"glosario","status":"publish","type":"post","link":"https:\/\/le-fort.org\/cocina\/glosario\/","title":{"rendered":"Glosario"},"content":{"rendered":"<p>Abajo puedes ver un glosario que construiremos entre todos. Debemos conocer el lenguaje propio de la especialidad.<\/p>\n<p>En un comienzo se ve un poco despoblado, pero ah\u00ed est\u00e1 nuestro trabajo conjunto. Al final del ciclo ser\u00e1 un glosario muy completo.<br \/>\n<!--more--><\/p>\n<p><iframe loading=\"lazy\" src=\"https:\/\/docs.google.com\/spreadsheets\/d\/e\/2PACX-1vSoscGI51zS6JQ_KASwGW5_zlaOvKZOjrAjgbVeuJjLohd6eHfRS2g_xwoL7FXeNxE5KfmO3ePxWxWO\/pubhtml?widget=true&amp;headers=false\" width=\"100%\" height=\"600\"><\/iframe><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Abajo puedes ver un glosario que construiremos entre todos. Debemos conocer el lenguaje propio de la especialidad. En un comienzo se ve un poco despoblado, pero ah\u00ed est\u00e1 nuestro trabajo conjunto. Al final del ciclo ser\u00e1 un glosario muy completo.<\/p>\n","protected":false},"author":2,"featured_media":87,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[1],"tags":[],"class_list":["post-16042","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-general","entry","has-media"],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/05\/gastrofisica.jpg?fit=337%2C500&ssl=1","jetpack_shortlink":"https:\/\/wp.me\/sghKer-glosario","jetpack_sharing_enabled":true,"jetpack-related-posts":[{"id":12595,"url":"https:\/\/le-fort.org\/cocina\/mapa-gastronomico-del-ecuador-publicado\/","url_meta":{"origin":16042,"position":0},"title":"Mapa Gastron\u00f3mico del Ecuador Publicado","author":"Le-Fort.org","date":"2 de Junio, 2018","format":false,"excerpt":"Hace unos meses les cont\u00e1bamos que tuvimos la oportunidad de colaborar en una sesi\u00f3n fotogr\u00e1fica en el MINTUR como parte de la Asociaci\u00f3n de Chefs del Ecuador. Pues bien, el Mapa Gastron\u00f3mico del Ecuador ha sido publicado. El mapa detalla una serie de productos de importancia gastron\u00f3mica en Ecuador y\u2026","rel":"","context":"En &quot;Ecuador&quot;","block_context":{"text":"Ecuador","link":"https:\/\/le-fort.org\/cocina\/categoria\/ecuador\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/06\/chicha-jora-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/06\/chicha-jora-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/06\/chicha-jora-hd.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/06\/chicha-jora-hd.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/06\/chicha-jora-hd.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":565,"url":"https:\/\/le-fort.org\/cocina\/semillas-de-cilantro\/","url_meta":{"origin":16042,"position":1},"title":"Semillas de Cilantro (Especia)","author":"Le-Fort.org","date":"30 de Julio, 2011","format":false,"excerpt":"El cilantro es m\u00e1s que la hoja. Aqu\u00ed hablamos de la semilla de cilantro, que se usa mucho en cocina india, entre otras.","rel":"","context":"En &quot;Comida&quot;","block_context":{"text":"Comida","link":"https:\/\/le-fort.org\/cocina\/categoria\/cocina-comida\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2011\/07\/cilantro-1.jpg?fit=1200%2C400&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2011\/07\/cilantro-1.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2011\/07\/cilantro-1.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2011\/07\/cilantro-1.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2011\/07\/cilantro-1.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 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https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/02\/alcaravea-hd.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/02\/alcaravea-hd.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/02\/alcaravea-hd.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":5728,"url":"https:\/\/le-fort.org\/cocina\/pimienta-de-jamaica-una-especia-del-nuevo-mundo\/","url_meta":{"origin":16042,"position":3},"title":"Pimienta de Jamaica","author":"Le-Fort.org","date":"8 de Septiembre, 2014","format":false,"excerpt":"La Pimienta de Jamaica se conoce tambi\u00e9n por una serie de otros nombres: pimienta dulce, pimienta de olor, pimienta gorda, todaespecia (traducido del ingl\u00e9s Allspice), pimienta inglesa, malagueta, Tabasca, pimienta de chapa, etc. Es -junto con la vainilla y el aj\u00ed- de las pocas especias de origen americano que se\u2026","rel":"","context":"En &quot;Condimentos y Especias&quot;","block_context":{"text":"Condimentos y Especias","link":"https:\/\/le-fort.org\/cocina\/categoria\/condimentos-especias\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2011\/07\/pimienta-de-jamaica-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2011\/07\/pimienta-de-jamaica-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2011\/07\/pimienta-de-jamaica-hd.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2011\/07\/pimienta-de-jamaica-hd.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2011\/07\/pimienta-de-jamaica-hd.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":1745,"url":"https:\/\/le-fort.org\/cocina\/especias-pimienta-negra\/","url_meta":{"origin":16042,"position":4},"title":"Pimienta Negra (Especia)","author":"Le-Fort.org","date":"14 de Enero, 2013","format":false,"excerpt":"Hablemos sobre la pimienta.","rel":"","context":"En &quot;Comida&quot;","block_context":{"text":"Comida","link":"https:\/\/le-fort.org\/cocina\/categoria\/cocina-comida\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2013\/01\/pimienta-hd.jpg?fit=1200%2C398&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2013\/01\/pimienta-hd.jpg?fit=1200%2C398&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2013\/01\/pimienta-hd.jpg?fit=1200%2C398&ssl=1&resize=525%2C300 1.5x, 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