{"id":23776,"date":"2011-09-07T22:47:15","date_gmt":"2011-09-08T01:47:15","guid":{"rendered":"http:\/\/www.r2cpress.com.br\/v1\/?p=23776"},"modified":"2011-09-07T22:47:15","modified_gmt":"2011-09-08T01:47:15","slug":"pontos-de-cocao-e-peso-medio-das-porcoes-de-carnes","status":"publish","type":"post","link":"https:\/\/www.r2cpress.com.br\/v1\/2011\/09\/07\/pontos-de-cocao-e-peso-medio-das-porcoes-de-carnes\/","title":{"rendered":"PONTOS DE CO\u00c7\u00c3O E PESO M\u00c9DIO DAS POR\u00c7\u00d5ES DE CARNES"},"content":{"rendered":"<p><center><img src = \"http:\/\/www.r2cpress.com.br\/v1\/wp-content\/uploads\/Aline-Fidelman_11.jpg\"\/><\/center><\/p>\n<p><strong>PONTOS DE COC\u00c7\u00c3O:<\/strong><\/p>\n<p>As carnes bovinas t\u00eam 4 pontos de coc\u00e7\u00e3o. Para averiguar o ponto de coc\u00e7\u00e3o<\/p>\n<p>da carne \u00e9 necess\u00e1rio ter muita experi\u00eancia, um term\u00f4metro ou a identifica\u00e7\u00e3o<\/p>\n<p>atrav\u00e9s do toque.<\/p>\n<p><strong>PONTO\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 TEMPERATURA INTERNA \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 TOQUE<\/strong><\/p>\n<p>Blue \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 50\u00baC \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Muito macio<\/p>\n<p>Mal passada \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 55 a 60\u00baC \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Macio<\/p>\n<p>Ao ponto \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 60 a 65\u00baC \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Levemente firme<\/p>\n<p>Bem passada \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 65 a 74\u00baC \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Firme<\/p>\n<p><center><a href=\"http:\/\/www.r2cpress.com.br\/v1\/wp-content\/uploads\/00111.jpg\"><img loading=\"lazy\" class=\"aligncenter size-full wp-image-23777\" title=\"001\" src=\"http:\/\/www.r2cpress.com.br\/v1\/wp-content\/uploads\/00111.jpg\" alt=\"\" width=\"450\" height=\"600\" srcset=\"https:\/\/www.r2cpress.com.br\/v1\/wp-content\/uploads\/00111.jpg 450w, https:\/\/www.r2cpress.com.br\/v1\/wp-content\/uploads\/00111-225x300.jpg 225w\" sizes=\"(max-width: 450px) 100vw, 450px\" \/><\/a><\/center><\/p>\n<p><strong>PESO M\u00c9DIO DAS POR\u00c7\u00d5ES DE CARNES EM RESTAURANTES<\/strong><\/p>\n<p><strong>CARNE BOVINA<\/strong><\/p>\n<p>CONTRAFIL\u00c9<\/p>\n<ul>\n<li>ROSBIFE 120G<\/li>\n<li>ENTREC\u00d4TE 180G<\/li>\n<li>ENTREC\u00d4TE DOUBLE 360G<\/li>\n<\/ul>\n<p><center><a href=\"http:\/\/www.r2cpress.com.br\/v1\/wp-content\/uploads\/0027.jpg\"><img loading=\"lazy\" class=\"aligncenter size-full wp-image-23778\" title=\"002\" src=\"http:\/\/www.r2cpress.com.br\/v1\/wp-content\/uploads\/0027.jpg\" alt=\"\" width=\"450\" height=\"358\" srcset=\"https:\/\/www.r2cpress.com.br\/v1\/wp-content\/uploads\/0027.jpg 450w, https:\/\/www.r2cpress.com.br\/v1\/wp-content\/uploads\/0027-300x238.jpg 300w\" sizes=\"(max-width: 450px) 100vw, 450px\" \/><\/a><\/center><\/p>\n<p><strong>MI\u00daDOS DE CARNE BOVINA<\/strong><\/p>\n<p><!--more--><\/p>\n<ul>\n<li>L\u00cdNGUA 150G<\/li>\n<li>RABADA 300G<\/li>\n<li>BUCHO 150G<\/li>\n<li>OSSOBUCO 300G<\/li>\n<\/ul>\n<p><strong>CORTES DE CARNE SU\u00cdNA<\/strong><\/p>\n<ul>\n<li>COSTELINHAS 200G<\/li>\n<li>CARR\u00c9 200G<\/li>\n<li>LOMBO 150G<\/li>\n<li>PERNIL 150G<\/li>\n<li>PALETA 150G<\/li>\n<li>FIL\u00c9 MIGNON DE SU\u00cdNO 200G<\/li>\n<li>BISTECA 200G<\/li>\n<\/ul>\n<p>OBS: OS P\u00c9S, ORELHAS E RABO S\u00c3O UTILIZADOS NA FEIJOADA.<\/p>\n<p><strong>CORTES DO FRANGO<\/strong><\/p>\n<ul>\n<li>SUPREMO (PEITO) 200G<\/li>\n<li>FRANGO NAS JUNTAS 200G (06 p\u00e7 &#8211; 04 por\u00e7\u00f5es)<\/li>\n<li>FRANGO \u00c0 PASSARINHO 200G (24p\u00e7 &#8211; 04 por\u00e7\u00f5es)<\/li>\n<li>FRANGO DESOSSADO 200G (04 por\u00e7\u00f5es)<\/li>\n<\/ul>\n<p><center><a href=\"http:\/\/www.r2cpress.com.br\/v1\/wp-content\/uploads\/0035.jpg\"><img loading=\"lazy\" class=\"aligncenter size-full wp-image-23779\" title=\"003\" src=\"http:\/\/www.r2cpress.com.br\/v1\/wp-content\/uploads\/0035.jpg\" alt=\"\" width=\"450\" height=\"450\" srcset=\"https:\/\/www.r2cpress.com.br\/v1\/wp-content\/uploads\/0035.jpg 450w, https:\/\/www.r2cpress.com.br\/v1\/wp-content\/uploads\/0035-150x150.jpg 150w, https:\/\/www.r2cpress.com.br\/v1\/wp-content\/uploads\/0035-300x300.jpg 300w\" sizes=\"(max-width: 450px) 100vw, 450px\" \/><\/a><\/center><\/p>\n<p>&#8212;<\/p>\n<p><strong>At\u00e9 l\u00e1! Au revoir!<\/strong><\/p>\n<p>&#8212;<\/p>\n<p><strong><a href=\"http:\/\/www.r2cpress.com.br\/v1\/wp-content\/uploads\/0045.jpg\"><img loading=\"lazy\" class=\"alignright size-full wp-image-23780\" title=\"004\" src=\"http:\/\/www.r2cpress.com.br\/v1\/wp-content\/uploads\/0045.jpg\" alt=\"\" width=\"110\" height=\"163\" \/><\/a>Aline Fidelman\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 <\/strong><\/p>\n<p>35 anos, Ilh\u00e9us-Ba.<\/p>\n<p>Gastr\u00f4noma diplomada pela Universidade Anhembi Morumbi \u2013 S\u00e3o Paulo<\/p>\n<p>Especializada em doc\u00eancia pela Leiths School of Food &amp; Wine \u2013 Londres<\/p>\n<p>Perfil Profissional: 3 anos de experi\u00eancia de em Buffet e Catering e 6 meses como assistente de chef de cozinha, \u00e1rea de Garde Manger, na empresa KUDOS Hospitality, Londres.<\/p>\n<p><strong>Contato: fidelman.a@gmail.com<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"<p>PONTOS DE COC\u00c7\u00c3O: As carnes bovinas t\u00eam 4 pontos de coc\u00e7\u00e3o. Para averiguar o ponto de coc\u00e7\u00e3o da carne \u00e9 necess\u00e1rio ter muita experi\u00eancia, um term\u00f4metro ou a identifica\u00e7\u00e3o atrav\u00e9s do toque. PONTO\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 TEMPERATURA INTERNA \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 TOQUE Blue \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 50\u00baC \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Muito macio Mal passada \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 55 a 60\u00baC \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Macio Ao ponto \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 60 [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_links_to":"","_links_to_target":""},"categories":[30],"tags":[],"_links":{"self":[{"href":"https:\/\/www.r2cpress.com.br\/v1\/wp-json\/wp\/v2\/posts\/23776"}],"collection":[{"href":"https:\/\/www.r2cpress.com.br\/v1\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.r2cpress.com.br\/v1\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.r2cpress.com.br\/v1\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.r2cpress.com.br\/v1\/wp-json\/wp\/v2\/comments?post=23776"}],"version-history":[{"count":4,"href":"https:\/\/www.r2cpress.com.br\/v1\/wp-json\/wp\/v2\/posts\/23776\/revisions"}],"predecessor-version":[{"id":23784,"href":"https:\/\/www.r2cpress.com.br\/v1\/wp-json\/wp\/v2\/posts\/23776\/revisions\/23784"}],"wp:attachment":[{"href":"https:\/\/www.r2cpress.com.br\/v1\/wp-json\/wp\/v2\/media?parent=23776"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.r2cpress.com.br\/v1\/wp-json\/wp\/v2\/categories?post=23776"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.r2cpress.com.br\/v1\/wp-json\/wp\/v2\/tags?post=23776"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}