Unit of learning outcome
| Code | Unit of learning outcome | Hours | Credits |
|---|---|---|---|
| 1.7 | Fish And Seafood Dishes | 31 | 1,6 |
| Key technical outcome | Knowledge | Skills | Competence |
| 7.Prepare fish and seafood dishes | The learner knows and understands: • the role, place on the menu, nutritional value and digestibility of fish and sea food dishes; • the place and role of fish and sea food dishes and its relation with the nutritional factors; • evaluation of the nutritional value and digestibility of fish and sea food dishes (depending on ingredients and technological process). • identification and dosage of the raw ingredients in accordance with the recipe of fish and sea food dishes; • initial and thermal processing in order to prepare the fish and sea food dishes; • usage of the inventory items to serve the fish and sea food dishes; • -the physical examination to determine the basic ingredients for the fish and sea food dishes; • the organoleptic test to determine the eligibility conditions of the fish and sea food dishes. | The learner is able to: • present the place and role of fish and sea food dishes by working on worksheets, scientific books and individual portfolios; • -choose and dose the raw ingredients according to the recipe of fish and sea food dishes; • perform simple physical examination to determine the dosage of the ingredients of the fish and sea food dishes; • perform the initial and thermal operations, using specific kitchen utensils for fish and sea food dishes; • serve fish and sea food dishes according to adequate inventory items; • carry out organoleptic test to determine the eligibility conditions; • prepare the fish and sea food dishes. | The learner • prepares the fish and sea food dishes by: -presenting fish and sea food dishes considering their nutritional importance starting from the ingredients; - communicating with customers in order to meet their requests; -working in a team to prepare fish and sea food dishes; - choosing and measuring the raw and additional ingredients for main dishes, garnishes and salad; - 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 main dishes, garnishes and salads: • Chooses and doses raw ingredients according to the recipes; • Performs cooking operations and thermal adaptation using adequate equipment for the fish and sea food dishes; • Performs the main dishes, garnishes and salads; • Checks the quality conditions of main dishes, garnishes and salads. | |||
| Output | |||
| • Confectioned: fried carp, Portuguese carp, carp stuffed with rice, Portuguese zander fillet, breaded zander fillet, zander fillet with Meuniere sauce, breaded frog legs, frog legs with Meuniere sauce, pike fillet in stew, carp in brine, catfish with mushrooms and sour cream sauce, breaded catfish, grilled carp in brine, (grilled Black Sea sturgeon, grilled mackerel. |
