Unit of learning outcome
| Code | Unit of learning outcome | Hours | Credits |
|---|---|---|---|
| 1.5 | Garnishes | 31 | 1,6 |
| Key technical outcome | Knowledge | Skills | Competence |
| 5.Prepare garnishes | The learner knows and understands: • the role, place on the menu, nutritional value and digestibility of garnishes; • the place and role of garnishes and its relation with the nutritional factors; • evaluation of the nutritional value and digestibility of garnishes (depending on ingredients and technological process). • identification and dosage of the raw ingredients in accordance with the recipe of garnishes; • initial and thermal processing in order to prepare the garnishes; • usage of the inventory items to serve garnishes; • the physical examination to determine the basic ingredients for the garnishes; • the eorganoleptic test to determine the eligibility conditions of the garnishes. | The learner is able to: • present the place and role of garnishes by working on worksheets, scientific books and individual portfolios; • choose and dose the raw ingredients according to the recipe of, garnishes; • perform simple physical examination to determine the dosage of the ingredients of the garnishes; • perform the initial and thermal operations, using specific kitchen utensils for garnishes; • serve, garnishes according to adequate inventory items; • carry out organoleptic test to determine the eligibility conditions; • prepare the garnishes | The learner: • prepares the garnishes by: -presenting garnishes considering their nutritional importance starting from the ingredients; - communicating with customers in order to meet their requests; -working in a team to prepare garnishes ; - 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 of the importance of garnishes : • Chooses and doses raw ingredients according to the recipes; • Performs cooking operations and thermal adaptation using adequate equipment for the garnishes ; • Performs the garnishes ; • Checks the quality conditions of garnishes . | |||
| Output | |||
| • Confectioned mushrooms with cream sauce, vegetable stew, steamed cabbage, seasoned potatoes, sautéed summer squash, roasted eggplant, green beans with garlic, creamed spinach, potato stew, mushroom stew |
