{"id":439,"date":"2020-08-08T10:05:05","date_gmt":"2020-08-08T15:05:05","guid":{"rendered":"https:\/\/comer.me\/?p=439"},"modified":"2022-07-04T20:25:27","modified_gmt":"2022-07-05T01:25:27","slug":"practica-1-helado","status":"publish","type":"post","link":"https:\/\/le-fort.org\/cocina\/practica-1-helado\/","title":{"rendered":"Pr\u00e1ctica 1: Helado"},"content":{"rendered":"<p>Preparemos helado.<\/p>\n<p><!--more--><\/p>\n<h2>Objetivos<\/h2>\n<ol>\n<li>Observar en forma pr\u00e1ctica propiedades f\u00edsicas del agua<\/li>\n<li>Comprender un m\u00e9todo tradicional de preparaci\u00f3n de helados<\/li>\n<li>Interpretar las observaciones experimentales seg\u00fan los fundamentos te\u00f3ricos<\/li>\n<\/ol>\n<h2>Fundamentos te\u00f3ricos<\/h2>\n<p>Tener presentes los siguientes fundamentos te\u00f3ricos.<\/p>\n<ul>\n<li>Soluciones<\/li>\n<li>Propiedades coligativas de las soluciones<\/li>\n<li>Calor latente<\/li>\n<\/ul>\n<h2>Materiales y m\u00e9todo<\/h2>\n<p>Los materiales necesarios para preparar helado son:<\/p>\n<h3>Ingredientes<\/h3>\n<p>Para la mezcla refrigerante, que <em>no debe entrar en contacto con el helado<\/em><\/p>\n<ul>\n<li>1kg de hielo en cubos<\/li>\n<li>\u00bd taza de sal<\/li>\n<\/ul>\n<p>Para el helado<\/p>\n<ul>\n<li>\u00bd taza de crema de leche<\/li>\n<li>\u00bd taza de leche<\/li>\n<li>\u00bc taza de az\u00facar, o a gusto<\/li>\n<li>1cdta esencia de vainilla, u otra a gusto<\/li>\n<\/ul>\n<h3>Equipamiento<\/h3>\n<ul>\n<li>1 bolsa Ziploc de 1 gal\u00f3n (4L)<\/li>\n<li>1 bolsa Ziploc sanduchera (aprox. 500ml de capacidad)<\/li>\n<li>2 guantes de horno o una toalla de manos<\/li>\n<li>Tazas, cucharas, cuencos seg\u00fan se requiera<\/li>\n<li>Term\u00f3metro y balanza (opcional pero <em>muy<\/em> recomendado)<\/li>\n<\/ul>\n<h2>Procedimiento<\/h2>\n<ol>\n<li>Mezclar leche, crema, az\u00facar y vainilla en la bolsa sanduchera. Conviene utilizar un jarro para sostenerla. Retirar el aire y sellarla bien.<\/li>\n<li>En la bolsa de 1 gal\u00f3n, poner 1kg de hielo y \u00bd taza de sal<\/li>\n<li>Poner la bolsa con la mezcla de helado, retirar el aire y sellar<\/li>\n<li>Tomar la bolsa con la toalla o guantes y agitar 5 minutos<\/li>\n<li>Abrir la bolsa del hielo, retirar la bolsa del helado, secarla y abrirla<\/li>\n<li>Observar el helado y degustarlo. No olvidar compartir<\/li>\n<\/ol>\n<h2>Preguntas<\/h2>\n<ol>\n<li>\u00bfQu\u00e9 pasa con el hielo y la sal? \u00bfPor qu\u00e9?<\/li>\n<li>\u00bfPor qu\u00e9 se forma el helado?<\/li>\n<li>\u00bfC\u00f3mo se compara el helado reci\u00e9n preparado con un helado comercial?<\/li>\n<li>\u00bfCu\u00e1les de las propiedades del agua y de las soluciones puede observar en este experimento? Describa d\u00f3nde las observ\u00f3<\/li>\n<li>\u00bfEn qu\u00e9 se diferencia este m\u00e9todo de los helados de paila tradicionales del Ecuador?<\/li>\n<\/ol>\n<h2>Trabajo adicional<\/h2>\n<p>Si dispone de term\u00f3metro y\/o balanza, realice las siguientes actividades. Si no dispone de ellos, solicite los datos a alguien de su secci\u00f3n.<\/p>\n<ol>\n<li>Pesar la sal, la crema de leche, la leche entera y el az\u00facar despu\u00e9s de medirlas. Pese tambi\u00e9n media taza de agua.<br \/>\n<strong>Realice una tabla comparativa entre volumen y peso<\/strong><\/li>\n<li>Medir la temperatura del hielo antes de preparar el helado<\/li>\n<li>Medir la temperatura del helado, y de la mezcla de hielo y sal despu\u00e9s de preparar el helado<br \/>\n<strong>\u00bfQu\u00e9 diferencia detecta?<\/strong><br \/>\n<strong>\u00bfC\u00f3mo la interpreta?<\/strong><\/li>\n<\/ol>\n<h2>Informe<\/h2>\n<p>Por favor realizar informe <a href=\"https:\/\/www.psyciencia.com\/formato-pagina-normas-apa-7ma-edicion\/\" target=\"_blank\" rel=\"noopener\">en formato de documento APA 7<\/a>, con las mismas secciones que este documento; y con bibliograf\u00eda acad\u00e9mica (no documentaci\u00f3n gris). Cargar al aula virtual en formato PDF<\/p>\n<p><em>Si se detecta texto copiado y pegado en el informe se calificar\u00e1 con la nota m\u00ednima<\/em>.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Preparemos helados<\/p>\n","protected":false},"author":4,"featured_media":15847,"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":[910,913],"tags":[916,918,10,932,944],"class_list":["post-439","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-fisico-quimica-alimentaria","category-sin-categoria","tag-agua","tag-bimestre-1","tag-helados","tag-semana-1","tag-soluciones","entry","has-media"],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2021\/10\/helado-hd.jpg?fit=1500%2C500&ssl=1","jetpack_shortlink":"https:\/\/wp.me\/pghKer-75","jetpack_sharing_enabled":true,"jetpack-related-posts":[{"id":4765,"url":"https:\/\/le-fort.org\/cocina\/helado-de-nutella\/","url_meta":{"origin":439,"position":0},"title":"Helado de Nutella","author":"Le-Fort.org","date":"13 de Julio, 2013","format":false,"excerpt":"Receta de helado r\u00e1pido de Nutella. 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