Gastronomic Impact from the Use of Kitchen Waste (Bogotá)

Abstract

The present research aims to recognize weak trends, of greats impact today, for its timely utility in the gastronomic space, generating a marked reflection and conscious attitude versus food consumption and preparation. The particular interest lies in a preventive action manifesting the relevance that exists in the proper transformation process and use when preparing food in family kitchen verifying proper handling what is given to the product as a whole, referring particularly what is known today as the “Trash cooking”, that is to say, use kitchen, action that enables intelligence to be activated, projecting a great innovation; creating and engineering sensational recipes. The study involved twenty-five students from gastronomic program first, third and fourth semester at Fundación Universitaria San Mateo. The survey technique was to check the king of foods frequently eaten, Trash cooking knowledge and its implementation in culinary action. The results indicate the ignorance of the custom adequate waste occasioned at the moment of food preparation due to the lack of adequate instruction on the subject. A notable percentage of the surveyed population considers it necessary to hold orientation workshops, information brochures, as well as promoting gastronomic activity, through a cookbook that allows to recognize the real use of waste in the kitchen.