{"id":481,"date":"2021-06-27T10:37:44","date_gmt":"2021-06-27T15:37:44","guid":{"rendered":"https:\/\/pastry.science\/?p=481"},"modified":"2022-01-14T11:43:43","modified_gmt":"2022-01-14T16:43:43","slug":"elementos-de-diseno-de-carta-en-pasteleria","status":"publish","type":"post","link":"https:\/\/le-fort.org\/cocina\/elementos-de-diseno-de-carta-en-pasteleria\/","title":{"rendered":"Elementos de Dise\u00f1o de Carta en Pasteler\u00eda"},"content":{"rendered":"<p>Un men\u00fa de postres, o una carta de pasteler\u00eda debe unir una serie de elementos en forma armoniosa.<\/p>\n<p><!--more--><\/p>\n<h2>Las Cinco &#8220;C&#8221;<\/h2>\n<p>Un punto de partida es equilibrar sabores, y para ello una buena mnemotecnia es que un men\u00fa equilibrado contiene las cinco &#8220;C&#8221;<\/p>\n<ul>\n<li>Chocolate<\/li>\n<li>C\u00edtricos<\/li>\n<li>Caf\u00e9<\/li>\n<li><em>Cheesecake<\/em> (o Crema pastelera)<\/li>\n<li>Caramelo<\/li>\n<\/ul>\n<p>Con estos elementos podemos aproximarnos a un dise\u00f1o de carta.<\/p>\n<p>Se recomienda una preparaci\u00f3n que contenga chocolate amargo; y si se requieren m\u00e1s, recurrir al chocolate de leche, al chocolate rubio o al chocolate blanco, para a\u00f1adir variedad.<\/p>\n<h2>5 est\u00e1ndares<\/h2>\n<p>No olvidemos aplicar los 5 est\u00e1ndares.<\/p>\n<ol>\n<li>Especificaciones de compra est\u00e1ndar<\/li>\n<li>Recetas est\u00e1ndar<\/li>\n<li>Rendimiento est\u00e1ndar<\/li>\n<li>Porciones est\u00e1ndar<\/li>\n<li>Costos est\u00e1ndar por porci\u00f3n<\/li>\n<\/ol>\n<h2>Matriz BCG<\/h2>\n<p>Mediante la matriz BCG y la informaci\u00f3n de ventas y de margen podemos clasificar nuestros productos en vaca, perro, estrella y puzzle.<\/p>\n<ul>\n<li><strong>Estrella<\/strong>: Altas ventas, alta rentabilidad<\/li>\n<li><strong>Puzzle<\/strong>: Bajas ventas, alta rentabilidad<\/li>\n<li><strong>Vaca<\/strong>: Altas ventas, baja rentabilidad<\/li>\n<li><strong>Perro<\/strong>: Bajas ventas, baja rentabilidad<\/li>\n<\/ul>\n<p>Es intuitivo ver que no queremos perros en nuestra carta, pero \u00bfC\u00f3mo equilibramos el resto de la oferta?<\/p>\n<h2>Precio\/tama\u00f1o<\/h2>\n<p>Es conveniente trabajar la relaci\u00f3n precio\/tama\u00f1o en los productos. Porciones peque\u00f1as con precios peque\u00f1os y precios reducidos por la compra de 6, 10 o 12 productos pueden incrementar las ventas.<\/p>\n<h2>Otros elementos<\/h2>\n<ul>\n<li>Evitemos lenguaje complicado en nuestra carta<\/li>\n<li>Evitemos repetir ingredientes, dentro de lo posible. Una excepci\u00f3n es lo comentado arriba sobre el chocolate.<\/li>\n<li>Utilizar ingredientes de temporada, especialmente la fruta cuando est\u00e1 en saz\u00f3n<\/li>\n<li>Establecer la cantidad de preparaciones de acuerdo con la capacidad de producci\u00f3n de la cocina<\/li>\n<li>Distribuir los postres m\u00e1s populares tanto al principio como al final de la carta, de forma tal de captar el inter\u00e9s del comensal, e inducirlo a leer toda la carta<\/li>\n<li>No excedernos en el tama\u00f1o de porci\u00f3n. Lo ideal es que el comensal quede &#8220;con un peque\u00f1o espacio&#8221; para m\u00e1s, y que no quede demasiado satisfecho.<\/li>\n<li>Ofrecer postres para llevar.<\/li>\n<li>Equilibrar elementos cl\u00e1sicos e innovadores. Definir al menos un producto cl\u00e1sico, y no innovar demasiado seguido.<\/li>\n<li>Conservar lo que funciona bien y renovar lo que no.<\/li>\n<\/ul>\n<h2>Referencias<\/h2>\n<ol>\n<li><a href=\"https:\/\/opentextbc.ca\/modernpastryandplateddesserts\/chapter\/prepare-and-plan-dessert-menus\/\" target=\"_blank\" rel=\"noopener\">Prepare and plan dessert menus<\/a><\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p>Uniendo lo aprendido<\/p>\n","protected":false},"author":2,"featured_media":14255,"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":[954,935],"class_list":["post-481","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-general","tag-b2","tag-semana-15","entry","has-media"],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2019\/06\/tartaletas-hd.jpg?fit=1500%2C500&ssl=1","jetpack_shortlink":"https:\/\/wp.me\/pghKer-7L","jetpack_sharing_enabled":true,"jetpack-related-posts":[{"id":12403,"url":"https:\/\/le-fort.org\/cocina\/ciencia-pasteleria-en-cuenca\/","url_meta":{"origin":481,"position":0},"title":"Ciencia &#038; Pasteler\u00eda en Cuenca","author":"Le-Fort.org","date":"21 de Abril, 2018","format":false,"excerpt":"El viernes 20 de abril dimos dos veces el taller de Ciencia & Pasteler\u00eda, a estudiantes de la Universidad de Cuenca, en la c\u00e1tedra de la Mgtr. Anal\u00eda Cordero. Quedamos felices por el inter\u00e9s de los asistentes, y nos entretuvimos mucho. La idea de\u00a0Ciencia & Pasteler\u00eda\u00a0es mirar la cocina, espec\u00edficamente\u2026","rel":"","context":"En &quot;Educaci\u00f3n&quot;","block_context":{"text":"Educaci\u00f3n","link":"https:\/\/le-fort.org\/cocina\/categoria\/educacion\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/04\/ciencia-hd-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\/2018\/04\/ciencia-hd-1.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/04\/ciencia-hd-1.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/04\/ciencia-hd-1.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/04\/ciencia-hd-1.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":16721,"url":"https:\/\/le-fort.org\/cocina\/costos-en-gastronomia\/","url_meta":{"origin":481,"position":1},"title":"Costos en Gastronom\u00eda","author":"Le-Fort.org","date":"19 de Octubre, 2022","format":false,"excerpt":"Para manejar correctamente los costos en gastronom\u00eda debemos estar atentos a los cinco est\u00e1ndares. Contenido resumido desde nuestro curso de costos. Determinar el costo de ingredientes de nuestras preparaciones requiere trabajo, y la idea de los cinco est\u00e1ndares es proveernos de un marco que nos ayudar\u00e1 a calcular y controlar\u2026","rel":"","context":"En &quot;Educaci\u00f3n&quot;","block_context":{"text":"Educaci\u00f3n","link":"https:\/\/le-fort.org\/cocina\/categoria\/educacion\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/08\/batidor-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\/08\/batidor-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/08\/batidor-hd.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/08\/batidor-hd.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/08\/batidor-hd.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":14898,"url":"https:\/\/le-fort.org\/cocina\/galletas-de-chips-de-chocolate\/","url_meta":{"origin":481,"position":2},"title":"Galletas de Chips de Chocolate","author":"Le-Fort.org","date":"12 de Abril, 2020","format":false,"excerpt":"Receta de Galletas de Chips de Chocolate, uno de los cl\u00e1sicos de la reposter\u00eda dom\u00e9stica. Esta receta data de la d\u00e9cada de 1930, y fue adquirida por Nestl\u00e9.","rel":"","context":"En &quot;Reposter\u00eda&quot;","block_context":{"text":"Reposter\u00eda","link":"https:\/\/le-fort.org\/cocina\/categoria\/reposteria\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2020\/04\/chocolate-chip-cookies-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\/2020\/04\/chocolate-chip-cookies-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2020\/04\/chocolate-chip-cookies-hd.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2020\/04\/chocolate-chip-cookies-hd.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2020\/04\/chocolate-chip-cookies-hd.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":14443,"url":"https:\/\/le-fort.org\/cocina\/cremoso-de-chocolate\/","url_meta":{"origin":481,"position":3},"title":"Cremoso de Chocolate","author":"Marell Rojas","date":"16 de Septiembre, 2019","format":false,"excerpt":"Receta de cremoso de chocolate que es, con ligeras modificaciones, de Callebaut. Realmente excelente. F\u00e1cil y delicioso.","rel":"","context":"En &quot;Reposter\u00eda&quot;","block_context":{"text":"Reposter\u00eda","link":"https:\/\/le-fort.org\/cocina\/categoria\/reposteria\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2019\/09\/cremoso-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\/2019\/09\/cremoso-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2019\/09\/cremoso-hd.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2019\/09\/cremoso-hd.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2019\/09\/cremoso-hd.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":12946,"url":"https:\/\/le-fort.org\/cocina\/vacacional-de-pasteleria-pastry-kids-1\/","url_meta":{"origin":481,"position":4},"title":"Vacacional de Pasteler\u00eda Pastry Kids 1","author":"Le-Fort.org","date":"21 de Julio, 2018","format":false,"excerpt":"Primera versi\u00f3n del vacacional Pastry Kids en DASAM Distribuidora, ciudad de Cuenca.","rel":"","context":"En &quot;Educaci\u00f3n&quot;","block_context":{"text":"Educaci\u00f3n","link":"https:\/\/le-fort.org\/cocina\/categoria\/educacion\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/07\/pastrykids-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\/07\/pastrykids-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/07\/pastrykids-hd.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/07\/pastrykids-hd.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/07\/pastrykids-hd.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":14844,"url":"https:\/\/le-fort.org\/cocina\/crema-namelaka\/","url_meta":{"origin":481,"position":5},"title":"Crema Namelaka","author":"Le-Fort.org","date":"25 de Marzo, 2020","format":false,"excerpt":"Receta de crema Namelaka, descrita como una combinaci\u00f3n entre ganache y Panna Cotta. Desarrollada por Valrhona, se comporta como un gel fluido. Muy vers\u00e1til.","rel":"","context":"En &quot;Reposter\u00eda&quot;","block_context":{"text":"Reposter\u00eda","link":"https:\/\/le-fort.org\/cocina\/categoria\/reposteria\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2020\/03\/namelaka-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\/2020\/03\/namelaka-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2020\/03\/namelaka-hd.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2020\/03\/namelaka-hd.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2020\/03\/namelaka-hd.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 3x"},"classes":[]}],"_links":{"self":[{"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/posts\/481","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/comments?post=481"}],"version-history":[{"count":1,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/posts\/481\/revisions"}],"predecessor-version":[{"id":16363,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/posts\/481\/revisions\/16363"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/media\/14255"}],"wp:attachment":[{"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/media?parent=481"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/categories?post=481"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/tags?post=481"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}