{"product_id":"sous-vide-teoria-pratica","title":"Sous Vide - Teoria \u0026 Prática","description":"\u003cdiv\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003ch3 dir=\"ltr\"\u003e\u003cspan\u003eObjetivo do Curso\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eCapacitar os participantes a compreender e aplicar a técnica de sous vide em cozinhas profissionais e produções gastronômicas contemporâneas.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cb id=\"docs-internal-guid-013bdde6-7fff-75c9-922c-cd99d9d923db\"\u003e\u003c\/b\u003eAtravés de uma abordagem prática e baseada na ciência dos alimentos, os participantes irão dominar:\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli aria-level=\"1\" dir=\"ltr\"\u003e\n\u003cp role=\"presentation\" dir=\"ltr\"\u003e\u003cspan\u003eFUNDAMENTOS CIENTÍFICOS DO VÁCUO E DO CALOR:\u003c\/span\u003e\u003cspan\u003e Compreensão da transferência térmica e desnaturação proteica para alcançar a textura perfeita em aves, carnes vermelhas, suínos e peixes.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli aria-level=\"1\" dir=\"ltr\"\u003e\n\u003cp role=\"presentation\" dir=\"ltr\"\u003e\u003cspan\u003eSEGURANÇA ALIMENTAR (HACCP):\u003c\/span\u003e\u003cspan\u003e Controle absoluto sobre a zona de perigo térmico, regras de pasteurização para redução de carga microbiana e técnicas obrigatórias de arrefecimento rápido em abatedor\/gelo.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli aria-level=\"1\" dir=\"ltr\"\u003e\n\u003cp role=\"presentation\" dir=\"ltr\"\u003e\u003cspan\u003eEQUIPAMENTOS E ENGENHARIA DE PRODUÇÃO:\u003c\/span\u003e\u003cspan\u003e Como selecionar, calibrar e extrair a máxima rentabilidade de circuladores térmicos (roners) e seladoras de câmara profissional.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli aria-level=\"1\" dir=\"ltr\"\u003e\n\u003cp role=\"presentation\" dir=\"ltr\"\u003e\u003cspan\u003ePROCESSOS OPERACIONAIS APLICADOS:\u003c\/span\u003e\u003cspan\u003e Do porcionamento inteligente (\u003c\/span\u003e\u003cspan\u003emise en place\u003c\/span\u003e\u003cspan\u003e) ao armazenamento correto, passando por técnicas híbridas de finalização (como reações de Maillard e selagem pós-vácuo).\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli aria-level=\"1\" dir=\"ltr\"\u003e\n\u003cp role=\"presentation\" dir=\"ltr\"\u003e\u003cspan\u003eAPLICAÇÕES GASTRONÓMICAS PRÁTICAS:\u003c\/span\u003e\u003cspan\u003e Elaboração de infusões e óleos aromatizados rápidos, pontos perfeitos do ovo, gelatinização de colagénio em cortes duros e preservação da estrutura celular de vegetais.\u003cmeta charset=\"utf-8\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 dir=\"ltr\"\u003e\n\u003cspan\u003eConteúdo Programático\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\n\u003c\/h3\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e• História do sous vide\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003e• Cocção em baixa temperatura\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003e• Controle térmico\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003e• Atmosfera modificada\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003e• Segurança alimentar\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003e• Equipamentos\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003e• Aplicações em proteínas, vegetais e sobremesas\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003e• Técnicas de finalização\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 dir=\"ltr\"\u003e\n\u003cspan\u003eHabilidades a Serem Desenvolvidas\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\n\u003c\/h3\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e• Controle térmico\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003e• Cocção em baixa temperatura\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003e• Finalização profissional\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003e• Organização de produção\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003e• Padronização gastronômica\u003c\/span\u003e\u003c\/p\u003e\n\u003cspan\u003e\u003cb id=\"docs-internal-guid-04899740-7fff-8ace-69c3-b00d72841ba9\"\u003e\u003c\/b\u003e\u003c\/span\u003e\n\u003ch3 dir=\"ltr\"\u003e\u003cspan\u003eConhecimentos Gerados\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e• Ciência da cocção\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003e• Segurança microbiológica\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003e• Técnicas de conservação\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003e• Estrutura molecular dos alimentos\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003e• Aplicações contemporâneas\u003c\/span\u003e\u003c\/p\u003e\n\u003cspan\u003e\u003cb id=\"docs-internal-guid-72b6a731-7fff-dc3c-9704-f8e2187e4ff8\"\u003e\u003c\/b\u003e\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003ePARA QUEM É ESTE CURSO?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli aria-level=\"1\" dir=\"ltr\"\u003e\n\u003cp role=\"presentation\" dir=\"ltr\"\u003e\u003cspan\u003eChefs, Subchefs e Cozinheiros Profissionais:\u003c\/span\u003e\u003cspan\u003e Que desejam dominar a precisão térmica e eliminar o risco de sobrecocção.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli aria-level=\"1\" dir=\"ltr\"\u003e\n\u003cp role=\"presentation\" dir=\"ltr\"\u003e\u003cspan\u003eConsultores Gastronómicos, Empreendedores e Gestores de Food Service:\u003c\/span\u003e\u003cspan\u003e Focados em reduzir o desperdício, controlar custos e garantir consistência absoluta nas suas operações.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli aria-level=\"1\" dir=\"ltr\"\u003e\n\u003cp role=\"presentation\" dir=\"ltr\"\u003e\u003cspan\u003eProfissionais de Hotelaria, Catering, Dark Kitchens e Meal Prep:\u003c\/span\u003e\u003cspan\u003e Que necessitam de soluções de produção em larga escala, com foco rigoroso em segurança alimentar e \u003c\/span\u003e\u003cspan\u003eshelf life\u003c\/span\u003e\u003cspan\u003e estendido.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eGaranta a sua vaga e eleve a sua operação para o nível de consistência, segurança e margem que a restauração moderna exige.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003eParceria: Realizado em conjunto com a Foodgest.\u003c\/span\u003e\u003c\/p\u003e\n\u003cb id=\"docs-internal-guid-5ab09193-7fff-6619-ccb5-531950960555\"\u003e\u003c\/b\u003e\n\u003c\/div\u003e","brand":"PREP HOSPITALITY HUB","offers":[{"title":"13 Julho | 9h às 17h  — Prep Hospitality Hub Lisboa","offer_id":57233753407861,"sku":null,"price":120.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0943\/4818\/1877\/files\/Sous_vide_3.png?v=1780050927","url":"https:\/\/prephhub.com\/en\/products\/sous-vide-teoria-pratica","provider":"PREP HOSPITALITY HUB","version":"1.0","type":"link"}