9
Sistema de Aprendizagem Formadora: Sílvia Lourenço PROVA DE AVALIAÇÃO DE CONHECIMENTOS Curso: Técnico/a de Cozinha/Pastelaria Módulo/Tema: Confecção de Gelados e Sobremesas Frias Formadora: Sílvia Alexandra Dias Lourenço NOTA: ____________________________ Nome: ____________________________________________________________

Teste 1769

Embed Size (px)

DESCRIPTION

Sobremesas frias

Citation preview

Page 1: Teste 1769

Sistema de Aprendizagem Formadora: Sílvia Lourenço

PROVA DE AVALIAÇÃO DE CONHECIMENTOS

Curso: Técnico/a de Cozinha/Pastelaria

Módulo/Tema: Confecção de Gelados e Sobremesas Frias

Formadora: Sílvia Alexandra Dias Lourenço

NOTA: ____________________________

Nome: ____________________________________________________________

Data: ________________________, ______ de ______________________ de 2015.

Page 2: Teste 1769

Sistema de Aprendizagem Formadora: Sílvia Lourenço

De acordo com a matéria apreendida nas sessões responda de forma clara e concisa às seguintes questões:

“…A grande revolução no mundo dos sorvetes aconteceu com Marco Polo, que trouxe do Oriente para a Itália, em 1292, o segredo da preparação de sorvetes usando técnicas especiais. Assim a moda dos sorvetes espalhou-se por toda a Itália…”

1. Interprete a seguinte imagem. (1 Valor)

____________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________

Page 3: Teste 1769

Sistema de Aprendizagem Formadora: Sílvia Lourenço

2. Defina as seguintes terminologias: sorvete, gelado e parfait. (1,5 Valores)

_________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________

3. Enumere as categorias que conhece de gelados, explicando duas delas. (2 Valores)

___________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________

Page 4: Teste 1769

Sistema de Aprendizagem Formadora: Sílvia Lourenço

4. Enumere as matérias-primas necessárias para a confecção de sobremesas frias e gelados. (2 Valores)

__________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________

“…O leite é um elemento básico na pastelaria. A sua utilização é predominante na confecção de iguarias…”

5. Elabore um pequeno texto com as seguintes definições: Nata, Nata Ácida e Yogurt. (1,5 Valores)

__________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________

Page 5: Teste 1769

Sistema de Aprendizagem Formadora: Sílvia Lourenço

6. Os gelados e seus tipos, bem como os doces frios, semi-frios, parfaits e sorvetes obedecem a um processo de fabrico. Mencione, de forma sequencial, as etapas que fazem parte desta etapa. Explique duas das etapas. (2,5 Valores)________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________

7. Elabore a ficha técnica de um Gelado de Chocolate com Pepitas. (3,5 Valores)

_____________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________

Page 6: Teste 1769

Sistema de Aprendizagem Formadora: Sílvia Lourenço

8. Elabore a ficha técnica de uma Charlotte de Morango. (3,5 Valores)

__________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________

9. Refira os cuidados que deve ter com o uniforme e calçado a utilizar. (2,5 Valores)______________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________

Boa Sorte! Sílvia Lourenço