Upload
silourenco
View
22
Download
0
Embed Size (px)
DESCRIPTION
Sobremesas frias
Citation preview
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.
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)
____________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________
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)
___________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________
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)
__________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________
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)
_____________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________
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