Unit of learning outcome
| Code | Unit of learning outcome | Hours | Credits |
|---|---|---|---|
| 1.8 | Mousses and desserts | 38 | 2 |
| Key technical outcome | Knowledge | Skills | Competence |
| 8.Prepare mousses and desserts | The learner knows and understands: • the role, place on the menu, nutritional value and digestibility of kitchen candies, mousses and desserts; • the place and role of sweets and its relation with the nutritional factors; • assessment of the nutritional value and digestibility of sweets (depending on ingredients and technological process). • identification and dosage of the raw ingredients in accordance with the recipe of mousses and desserts; • -preparation of sweets according to the inventory items so as to be served; • initial and thermal processing in order to prepare sweets; • the physical examination to determine the basic ingredients for mousses and deserts; • usage of the inventory items to serve mousses and desserts; • the physical examination to determine the basic ingredients for sweets; • the organoleptic test to determine the eligibility conditions of sweets | The learner is able to: • present the place and role of sweets in food production; • choose and dose the raw ingredients according to the recipe of mousses and desserts; • perform the initial and thermal operations, using specific kitchen utensils for mousses and desserts; • arrange mousses and desserts on adequate inventory items; • -perform simple physical examination to determine the dosage of the ingredients of the mousses and deserts; • carry out organoleptic examination to determine the eligibility conditions of mousses and desserts; • prepare mousses and desserts. | The learner • prepares mousses and desserts by: -presenting and describing mousses and desserts considering their nutritional importance starting from the component ingredients; - communicating with the customers in order to meet their requests; -working in a team to prepare sweets; - choosing and measuring the raw and additional ingredients for sweets; - 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 mousses and desserts production: • Chooses and doses raw ingredients according to the recipes; • Performs cooking operations and thermal adaptation using adequate equipment for the main dishes, garnishes and salads; • Prepares mousses and sweets; • Checks the quality conditions. | |||
| Output | |||
| • Confectioned sweets based on flour(apple rice pudding),sweets based on eggs and milk (poultry milk, caramel sugar cream), sweets based on fillings(cheese pancakes, plum dumplings), sweets based on fruit (soufflés, fruit salads) etc. |
