Unit of learning outcome
| Code | Unit of learning outcome | Hours | Credits |
|---|---|---|---|
| UC09 | Prepare various dishes based on eggs and/or cheese | 60 | 4 |
| Key technical outcome | Knowledge | Skills | Competence |
| Prepare the various dishes based on eggs and/or types of cheese identifying ingredients, cooking techniques and methods to use. | The Learner knows and understands: the marketable goods of the sector; the basic recipe for the preparation of second dishes based on eggs and/or types of cheese; ingredients, preparation techniques, cooking methods and their goodness and quality indicators for the preparation of second courses based on eggs and/or types of cheese. | The Learner is able to: identify the ingredients for the cooking of second dishes based on eggs and/or types of cheese; prepare different second courses based on eggs and/or types of cheese. 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 second courses based on eggs and/or types of cheese. | The Learner: proceeds independently in the choice of the ingredients, evaluating the quality, according to the necessity of the dish to prepare; applies with autonomy and creativity recipicpies to prepare dishes based on eggs and/or cheese; applies indipendently the procedures necessary to make products suitable for preparing recipes, taking in account the required quantities and time. |
| Performance criteria | |||
| ▪ Identifing, also by means of technical data sheets, the ingredients (raw materials and semi-finished products) best suited for the planned dishes; ▪ Selecting the raw materials by evaluating the quality; | ▪ Taking raw materials and semi-finished products into sufficient quantities to prepare the dishes; ▪ Combining (hot / cold) the ingredients provided in the dish preparation, using the appropriate techniques and instruments according to the sequence indicated by the recipe; | ▪ Cooking the ingredients separately or together, keeping in mind the timing and the appropriate temperatures, using the most appropriate cooking techniques for the preparation of: salty, soufflé, crisps, omelettes and other products; ▪ Checking the consistency and flavor of the dishes using the supplied tools and make any corrective action if the quality level found is not as high as expected. |
|
| Output | |||
| ▪ Ingredients, preparation techniques and cooking methods to use to prepare various dishes based on eggs and/or cheese identified. |
