the tapas culture of spain presented by unilever bestfoods
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The Tapas Culture of Spain Presented by Unilever Bestfoods. ACF North East Regional Conference March 21, 2004. Professional Chefs Guild of Central New Jersey/ ACF May 17, 2004 Chef Nydia Ekstrom, CEC. Presented by Unilever Bestfoods. History of Tapas. Types of Tapas (Pintxos) in Bilbao. - PowerPoint PPT PresentationTRANSCRIPT
ACF North East Regional ConferenceMarch 21, 2004
Presented by Unilever Bestfoods
– Pringás
– Banderillas
– Cazuelitas
– Tortillas
– Empanadas
– Pinchos
– Revueltos
– Montaditos
Pringás
Banderillas
Cazuelitas
Tortillas
Empanaditas
– Cervecerias
– Tabernas
– Bodegas
– Mesones
– Vinotecas• Freiduria
• Marisqueria
• Pulperia
Pricing - By the PiecePiece
Size - 2-1/2 oz each or Two BitesSize - 2-1/2 oz each or Two Bites
Quantity - ApproximatelyApproximately 6 per Person
Common Spanish Ingredients
• Seafood (Cod, Sardines, Eel, Squid, Tuna)
• Pork and Lamb• Serrano Ham • Chorizo Sausage• Blood Sausage• Dried Beans• Olive Oil and Olives• Cheeses
More Spanish Ingredients
• Garlic• Saffron and Spanish Paprika• Parsley• Sherry• Citrus Fruits• Honey• Almonds
Indigenous Cooking Principles
• Pan Searing/Frying (Olive Oil is King)
• One Pot Cooking (cazuelitas)
• Grilling
Tapas Culture…
• Tapas Outing
• Four People
• Quality in Branding
• Ritual
• Showcase for Culinary Skills:
– Creativity
– Talent
– Variety
– Regional Flare of Kitchen Professionals
Tapas and Culinary Skills
Tapas and Culinary Skills
• Product Utilization
– Tapas Specials:
• Requires minimal quantity of product
• Allows use of leftovers
Tapas and Culinary Skills
• Ease in Preparation:
• This are baked or deep fried breadcrumbed mussel shells filled with tomato sofrito and bechamel sauce with chunks of chopped mussels
