Unit of learning outcome
| Code | Unit of learning outcome | Hours | Credits |
|---|---|---|---|
| 1.4 | Salads | 31 | 1,6 |
| Key technical outcome | Knowledge | Skills | Competence |
| 4.Prepare salads | The learner knows and understands: • the role, place on the menu, nutritional value and digestibility of salads; • the place and role of salads and its relation with the nutritional factors; • evaluation of the nutritional value and digestibility of salads (depending on ingredients and technological process). • identification and dosage of the raw ingredients in accordance with the recipe of salads; • initial and thermal processing in order to prepare the salads; • usage of the inventory items to serve the salads; • the physical examination to determine the basic ingredients for the salads; • the organoleptic test to determine the eligibility conditions of the salads. | The learner is able to: • present the place and role of salads by working on worksheets, scientific books and individual portfolios; • choose and dose the raw ingredients according to the recipe of salads; • perform simple physical examination to determine the dosage of the ingredients of the salads; • perform the initial and thermal operations, using specific kitchen utensils for salads; • serve salads according to adequate inventory items; • carry out organoleptic test to determine the eligibility conditions; • prepare the salads. | The learner • prepares the salads by: -presenting salads considering their nutritional importance starting from the ingredients; - communicating with customers in order to meet their requests; -working in a team to prepare salads; - choosing and measuring t:he raw and additional ingredients for salads; - respecting the hygiene and safety standards; - scheduling and respecting the program of the services; -acting in accordance with preventing measurements against pollution. |
| Performance criteria | |||
| • Argues the importance of salads: • Chooses and doses raw ingredients according to the recipes; • Performs cooking operations and thermal adaptation using adequate equipment for the salads; • Prepares of salads; • Checks the quality conditions of salads. | |||
| Output | |||
| • Confectionedsalads: boeuf salad, crudités salad with beef or pork tongue, bean salad, French salad, Bulgarian salad, fresh vegetables salad with mayonnaise, potato salad, potato salad with mayonnaise, jellied chicken salad, eggplant salad , celery salad with sour cream, pasta salad with vinaigrette sauce |
