Unit of learning outcome

CodeUnit of learning outcomeHoursCredits
UC07Prepare first courses(pasta, rice and similar)

30018,5
Key technical outcomeKnowledgeSkillsCompetence
Prepare first courses identifying the ingredients, the preparation techniques and cooking methods to be used.The Learner knows and understands:

▪ the marketable goods in order to identify the ingredients for the preparation of first courses;

▪ the basic recipes for the preparation of first courses;

▪ the theoretical knowledge of ingredients, preparation techniques, cooking methods and their goodness and quality indicators for the preparation of first courses.
The Learner is able to:

▪ prepare first courses identifying the proper ingredients;

▪ prepare different first courses, apllying the cooking techniques of the case;

▪ take the raw materials and the semi-finished products in a sufficient quantity for the realization of the planned dishes and to pre-treat the ingredients which require upstream treatment for their use for the preparation of finished dishes in the most.
The Learner:

▪ identifies, also including the use of technical sheets, the ingredients (raw materials and semi-finished products) most suitable to achieve the programmed dishes;

▪ applies indipendently different recipes for the preparation of different types of first courses;

▪ selects autonomously the raw materials evaluating their quality.
Performance criteria
▪ Choosing the ingredients (raw materials and semi-finished products) in quality and quantity suitable for preparing the first dishes;

▪ Identifing the most suitable ingredients to make the dishes plan;

▪ Select raw materials by evaluating their quality;

▪ Taking raw materials and semi-finished products in sufficient quantities to prepare the dishes;

▪ Pre-treat as appropriate the ingredients that need up-to-date treatments for the preparation of finished dishes;

▪ Preparing fresh stuffed pasta using special pots and utensils;

▪ Preparing ingredients for filling;

▪ Making the amalgam of the ingredients using the tools and techniques of the case;

▪ Checking the consistency and flavor of the filling using the tools provided and make any corrective action if the quality level found is not as high as expected;
▪ Inserting the prepared mixture into the previously prepared laminate paste;

▪ Preparing rice, fresh pasta and dry pasta, using the appropriate cooking techniques and using special pots and utensils;

▪ Combining (hot / cold) the ingredients that will make the dish seasoning, using the appropriate techniques and instruments according to the recipe indicated by the recipe;

▪ Cooking ingredients, condiment and fresh / dry rice / pasta, separately or in combination, as prescribed by the recipe, using the most appropriate cooking techniques, taking into account the appropriate times and temperatures;

▪ Checking the consistency and flavor of the first dish using the tools provided and make any corrective action if the quality level found is not as high as expected;
▪ Preparing broths and soups by applying the appropriate cooking techniques and using special pots and utensils;

▪ Boiling the ingredients (meat, fish, vegetables) in appropriately flavored water, using the appropriate techniques and instruments according to the sequence indicated by the recipe and in accordance with the expected times;

▪ Providing, if necessary, a superficial foaming of emerging impurities;
▪ Cooking in the prepared pasta or rice mixture (if provided);

▪ Checking the consistency and flavor of the first dish using the tools provided and make any corrective action if the quality level found is not up to what is expected
Output
▪ Ingredients, preparation techniques and cooking methods to prepare the first courses identified