Up until relatively recently, cooking education was limited to classes for professional chefs, however, this is no longer the case. Whether you aspire to be a professional cook in one of the top restaurants in the world or simply want to improve your knife skills to surprise your guests, there are classes for you.
One of the outcomes of the international recognition that Spanish cuisine and Spanish chefs have obtained is that the general public has become keen to learn how to cook properly. In addition, interest in the profession of chef among younger generations has increased. Chefs are no longer viewed in the same way they were 20 or 30 years ago. It is a profession which attracts more young adults every day.
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If you already have an established cooking course or if you are beginning a new professional project, don't hesitate to ask for a translation quote. The long-term benefits for you and your students will be innumerable.
A good recipe ensures success and is a treasure which should be shared with the world. Whether it's a family recipe passed down through the generations or the latest creation from your cooking laboratory, translating your recipes professionally will expand your possibilities when it comes to disseminating and distributing this material…
Source: Principios de Cocina II | Romano Segrado
La aplicación del calor a un alimento desencadena una serie de cambios o transformaciones interiores y exteriores que pueden presentarse de varias formas:
Color. Se modifica en función de la naturaleza de la materia prima (animal o vegetal), de la composición química y del método empleado para cocinarla. Cierto tipo de cocción colorea los alimentos exteriormente.
Olor. Ciertas técnicas de cocción pueden desarrollar, preservar, conservar o concentrar los aromas que contienen los alimentos. Otras técnicas permiten evitar olores desagradables.
Sabor. La cocción puede atenuar o acentuar el gusto de los alimentos. Los cuerpos grasos transmiten sus sabores a los alimentos.
Volumen y peso. Generalmente, todos los alimentos pierden un porcentaje de su volumen al reducirse la humedad. A la inversa, se produce aumento de volumen tras una cocción por hidratación (pasta, arroz, etcétera).
Applying heat to food triggers a series of internal and external changes or transformations which can manifest in various ways:
Color: Color changes based on the origin of the raw material (animal or vegetable), its chemical composition and the method used to cook it. Certain types of cooking colors the food externally.
Smell: Certain cooking techniques can develop, preserve, conserve or concentrate the food's aromas. Other techniques prevent unpleasant smells.
Flavor: Cooking can reduce or enhance food's flavor. Fatty substances transmit their flavors to food.
Volume and weight: Generally, all food loses a percentage of its volume when its water content is reduced. Conversely, its volume increases after cooking by hydration (pasta, rice, etc.).
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