{"id":13660,"date":"2023-02-03T17:12:29","date_gmt":"2023-02-03T16:12:29","guid":{"rendered":"https:\/\/agora.xtec.cat\/iesramoncoll\/?p=13660"},"modified":"2023-02-06T11:14:32","modified_gmt":"2023-02-06T10:14:32","slug":"desespinar-davant-el-client","status":"publish","type":"post","link":"https:\/\/agora.xtec.cat\/iesramoncoll\/general\/desespinar-davant-el-client\/","title":{"rendered":"Desespinar davant el client"},"content":{"rendered":"<p><a href=\"https:\/\/agora.xtec.cat\/iesramoncoll\/wp-content\/uploads\/usu536\/2023\/02\/desespinado-x3.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-13666\" src=\"https:\/\/agora.xtec.cat\/iesramoncoll\/wp-content\/uploads\/usu536\/2023\/02\/desespinado-x3.jpg\" alt=\"\" width=\"800\" height=\"450\" srcset=\"https:\/\/agora.xtec.cat\/iesramoncoll\/wp-content\/uploads\/usu536\/2023\/02\/desespinado-x3.jpg 800w, https:\/\/agora.xtec.cat\/iesramoncoll\/wp-content\/uploads\/usu536\/2023\/02\/desespinado-x3-300x169.jpg 300w, https:\/\/agora.xtec.cat\/iesramoncoll\/wp-content\/uploads\/usu536\/2023\/02\/desespinado-x3-768x432.jpg 768w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\" \/><\/a><\/p>\n<p style=\"text-align: justify;\">Els alumnes de 2n curs del CFGM de Serveis en Restauraci\u00f3 han apr\u00e8s a desespinar, racionar, emplatar i servir una elaboraci\u00f3 de peix preparada pels companys del CFGM de Cuina i Gastronomia. Aquest proc\u00e9s requereix una t\u00e8cnica precisa amb la qual el cambrer haur\u00e0 de retirar la pell del peix delicadament, sense trencar el llom superior, i haur\u00e0 de marcar i diferenciar els diferents lloms per poder separar, netejar i passar al plat. Aix\u00f2 es du a terme introduint la pala de peix per poder separar la part del llom de l&#8217;espina. A continuaci\u00f3, es retira l&#8217;espina central i seguidament el llom inferior sense arrossegar la pell. Finalment, s&#8217;emplata de nou i es guarneix de forma adient.<\/p>\n<p>La t\u00e8cnica pot variar segons si el peix \u00e9s o no pla i segons la seva grand\u00e0ria. En aquesta ocasi\u00f3, la pr\u00e0ctica ha estat amb llobarros.<\/p>\n","protected":false},"excerpt":{"rendered":"<p><a href=\"https:\/\/agora.xtec.cat\/iesramoncoll\/wp-content\/uploads\/usu536\/2023\/02\/desespinado-x3.jpg\"><\/a><br \/>\nEls alumnes de 2n curs del CFGM de Serveis en Restauraci\u00f3 han apr\u00e8s a desespinar, racionar, emplatar i servir una elaboraci\u00f3 de peix preparada pels companys del CFGM de Cuina i Gastronomia. Aquest proc\u00e9s requereix una t\u00e8cnica precisa amb la qual el cambrer haur\u00e0&hellip;  <a href=\"https:\/\/agora.xtec.cat\/iesramoncoll\/general\/desespinar-davant-el-client\/\" title=\"Read Desespinar davant el client\">Llegeix m\u00e9s\u00bb<\/a><\/p>\n","protected":false},"author":5,"featured_media":13666,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_bbp_topic_count":0,"_bbp_reply_count":0,"_bbp_total_topic_count":0,"_bbp_total_reply_count":0,"_bbp_voice_count":0,"_bbp_anonymous_reply_count":0,"_bbp_topic_count_hidden":0,"_bbp_reply_count_hidden":0,"_bbp_forum_subforum_count":0,"footnotes":""},"categories":[326,30,1,29],"tags":[353,333,97],"class_list":["post-13660","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cfgm-sala","category-cicles-formatius","category-general","category-portada","tag-alimentacio","tag-aula-daplicacio","tag-practiques"],"post_mailing_queue_ids":[],"_links":{"self":[{"href":"https:\/\/agora.xtec.cat\/iesramoncoll\/wp-json\/wp\/v2\/posts\/13660","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/agora.xtec.cat\/iesramoncoll\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/agora.xtec.cat\/iesramoncoll\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/agora.xtec.cat\/iesramoncoll\/wp-json\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"https:\/\/agora.xtec.cat\/iesramoncoll\/wp-json\/wp\/v2\/comments?post=13660"}],"version-history":[{"count":3,"href":"https:\/\/agora.xtec.cat\/iesramoncoll\/wp-json\/wp\/v2\/posts\/13660\/revisions"}],"predecessor-version":[{"id":13669,"href":"https:\/\/agora.xtec.cat\/iesramoncoll\/wp-json\/wp\/v2\/posts\/13660\/revisions\/13669"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/agora.xtec.cat\/iesramoncoll\/wp-json\/wp\/v2\/media\/13666"}],"wp:attachment":[{"href":"https:\/\/agora.xtec.cat\/iesramoncoll\/wp-json\/wp\/v2\/media?parent=13660"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/agora.xtec.cat\/iesramoncoll\/wp-json\/wp\/v2\/categories?post=13660"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/agora.xtec.cat\/iesramoncoll\/wp-json\/wp\/v2\/tags?post=13660"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}