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Penha Longa Resort: Caracterização e desafios da gastronomia vegetariana
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Este relatório retrata a experiência de estágio focado na investigação das opções
alimentares para vegetarianos fora de casa, com o objetivo de compreender se há espaços e opções satisfatórias disponíveis para esse grupo em restaurantes e locais públicos. O estágio ocorreu no Hotel Penha Longa, especificamente no restaurante Arola, onde pude vivenciar e analisar o funcionamento do estabelecimento e suas equipas. O destaque deste relatório é a abordagem crítica do desafio proposto: a criação de um prato vegetariano para integrar o menu do restaurante Arola.
No primeiro capítulo, são explorados os conceitos fundamentais da gastronomia, a vertente vegetariana e as suas distintas categorias. São abordadas as práticas culinárias e a importância na criação de experiências gastronômicas únicas.
No segundo capítulo, o foco centraliza-se ao Hotel Penha Longa, com uma análise
detalhada dos diversos departamentos e a excelência presente em cada um dos seus restaurantes. Destaca-se a reputação de qualidade que permeia todo o resort.
O terceiro capítulo concentra-se nas diferentes tarefas realizadas nos três restaurantes do hotel ao longo do estágio. Uma descrição breve do funcionamento de cada restaurante é fornecida, com ênfase na brigada de cozinha e as funções nas diferentes seções do Hotel Penha Longa.
No último capítulo, é exposto o processo completo de criação do prato vegetariano, desde a escolha dos ingredientes até a fase final da concessão do prato vegetariano e os desafios enfrentados durante o processo. O resultado satisfatório obtido é detalhado, juntamente com a ficha técnica da realização do prato.
Este resumo oferece uma visão abrangente do relatório de estágio, com destaque aos principais pontos abordados, desde a escolha do tema até a execução do desafio proposto.
This report portrays the internship experience focused on investigating eating options for vegetarians outside the home, with the aim of understanding whether there are vacancies and options available for this group in restaurants and public places. The stage took place at the Hotel Penha Longa, specifically at the Arola restaurant, where I was able to experience and analyze the operation of the establishment and its teams. The highlight of this report is the critical approach to the proposed challenge: the creation of a vegetarian dish to integrate the Arola restaurant menu. In the first chapter, the fundamental concepts of gastronomy, the vegetarian aspect and its distinct categories are explored. Culinary practices are also covered, their importance in creating unique gastronomic experiences. In the second chapter, the focus is on the Hotel Penha Longa, with a detailed analysis of its various departments and the excellence present in each of its restaurants. The confidence in quality that permeates the entire resort stands out. The third chapter focuses on the different tasks carried out in the hotel's three restaurants throughout the internship. A brief description of the operation of each restaurant is provided, with emphasis on the kitchen brigade and its functions in the different characteristics of the Hotel Penha Longa. In the last chapter, the complete process of creating a vegetarian dish is explained, from choosing the ingredients to the final stage of granting the vegetarian dish and the challenges faced during the process. The result obtained is detailed, together with the technical data sheet for making the dish. This summary offers a comprehensive view of the internship report, highlighting the main strategic points, from choosing the topic to executing the proposed challenge.
This report portrays the internship experience focused on investigating eating options for vegetarians outside the home, with the aim of understanding whether there are vacancies and options available for this group in restaurants and public places. The stage took place at the Hotel Penha Longa, specifically at the Arola restaurant, where I was able to experience and analyze the operation of the establishment and its teams. The highlight of this report is the critical approach to the proposed challenge: the creation of a vegetarian dish to integrate the Arola restaurant menu. In the first chapter, the fundamental concepts of gastronomy, the vegetarian aspect and its distinct categories are explored. Culinary practices are also covered, their importance in creating unique gastronomic experiences. In the second chapter, the focus is on the Hotel Penha Longa, with a detailed analysis of its various departments and the excellence present in each of its restaurants. The confidence in quality that permeates the entire resort stands out. The third chapter focuses on the different tasks carried out in the hotel's three restaurants throughout the internship. A brief description of the operation of each restaurant is provided, with emphasis on the kitchen brigade and its functions in the different characteristics of the Hotel Penha Longa. In the last chapter, the complete process of creating a vegetarian dish is explained, from choosing the ingredients to the final stage of granting the vegetarian dish and the challenges faced during the process. The result obtained is detailed, together with the technical data sheet for making the dish. This summary offers a comprehensive view of the internship report, highlighting the main strategic points, from choosing the topic to executing the proposed challenge.
Descrição
Palavras-chave
Estágio Gastronomia Vegetarianismo Hotel Penha Longa Prato vegetariano: Mandioca Farinha musseque