Referencial Tec. Cozinha.pastelaria

7/28/2019 Referencial Tec. Cozinha.pastelaria

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6652 Os media hoje 25

6653 3RUWXJDOHDVXD+LVWyULD 25

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6655 A Literatura do nosso tempo 50

6656 0XGDQoDVSURILVVLRQDLVHPHUFDGRGHWUDEDOKR 25

6657 'LYHUVLGDGHOLQJXtVWLFDHFXOWXUDO 25

6658 Procurar emprego 50

Total: 275

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6659 Ler documentos informativos 25

6660 Conhecer os problemas do mundo actual 50

6661 Viajar na Europa 25

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Total: 200

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6666 3XEOLFLGDGHXPGLVFXUVRGHVHGXomR 25

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6671 Culturas, etnias e diversidades 25



4/57

Total: 100

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6676 )XQo}HVOLPLWHVHFiOFXORGLIHUHQFLDO 50

Total: 200

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Total: 200

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25 horas


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z Devem ser identificados dois temas que se assumem na actualidade como um problema para a humanidade, de acordo com os

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13/57

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14/57

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15/57

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16/57

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17/57

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18/57

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19/57

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20/57

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6731 'HVFREHUWDGHXPDREUDOLWHUiULD&DUJDKRUiULD

50 horas


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37/57

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z Hierarquia profissional

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aprovisionamentos

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50 horas

Objectivo(s) z (IHFWXDURSODQHDPHQWRGDSURGXomRSUHSDUDomRGDFR]LQKDHDSURYLVLRQDPHQWRV

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3296 +LJLHQHHVHJXUDQoDDOLPHQWDU&DUJDKRUiULD

25 horas

Objectivo(s)z 'HVHQYROYHURVSURFHGLPHQWRVDGHTXDGRVSDUDDVERDVSUiWLFDVGHKLJLHQHQDSURGXomRFRQIHFomRGRV

alimentos.

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38/57

z *DUDQWLDGDVHJXUDQoDDOLPHQWDU+$&&3{ ,QWURGXomR{ 3ULQFtSLRVHFRQFHLWRV{ Terminologia

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3297 Sistema HACCP (Hazard Analysis and Critical Control Points)&DUJDKRUiULD

25 horas

Objectivo(s)z 'HVHQYROYHUERDVSUiWLFDVQXPVLVWHPDSUHYHQWLYRGHVHJXUDQoDDOLPHQWDUDWUDYpVGDDQiOLVHGRVSHULJRVHGR

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z Conceitos da qualidade

z Modelos da qualidade

z Garantia da qualidade

z Qualidade total

z Normas da qualidade

z (WDSDVGDFHUWLILFDomR{ Estudos de caso

3298 *HVWmRGDTXDOLGDGH&DUJDKRUiULD

25 horas

Objectivo(s) z 'HVHQYROYHUSURFHGLPHQWRVSDUDRFXPSULPHQWRGDVQRUPDVHVLVWHPDVGHJHVWmRGDTXDOLGDGH

&RQWH~GRV

z (WDSDVGRSURFHVVRGHFRPXQLFDomRz &RPXQLFDomRLQWHUSHVVRDO%DUUHLUDVz 3URWRFRORVHWpFQLFDVGHFRPXQLFDomRFRPRFOLHQWHz Escuta activa

z 7LSRVGHFRPXQLFDomRRUDOHHVFULWDz &RPXQLFDomRSUHVHQFLDOz &RPXQLFDomRjGLVWkQFLDz 1RUPDVGHRQWROyJLFDVGHFRQGXWDSURILVVLRQDO

4212 &RPXQLFDomRLQWHUSHVVRDO&DUJDKRUiULD

25 horas

Objectivo(s) z Comunicar com diferentes interlocutores.

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39/57

z 7HFQRORJLDGDVPDWpULDV -SULPDVHTXLSDPHQWRVHXWHQVtOLRVXWLOL]DGDVQDSUHSDUDomRGHVRSDVz 7pFQLFDVGHSUHSDUDomRGHLQJUHGLHQWHVGDVRSDz 3ULQFLSDLVHVSpFLHVHYDULHGDGHVGHYHJHWDLVz Tipologia de sopas

z 3URFHGLPHQWRVHWpFQLFDVGHFRQVHUYDomRHDFRQGLFLRQDPHQWRGHSURGXWRVz 3URFHVVRVGHFRQJHODomRGHVFRQJHODomRz &RQWURORGRVSURFHVVRVGHFRQVHUYDomRz 7HPSRVGHFRQVHUYDomRz (TXLSDPHQWRVHXWHQVtOLRVGHFRQVHUYDomRHDFRQGLFLRQDPHQWRGHSURGXWRVz &RQWURORGRIXQFLRQDPHQWRGRVXWHQVtOLRVGHFRQVHUYDomR

4661 3UHSDUDomRHFRQVHUYDomRGRVLQJUHGLHQWHVGDVRSD&DUJDKRUiULD

25 horas

Objectivo(s) z Preparar e conservar os ingredientes da sopa.

&RQWH~GRV

z 7HFQRORJLDGDVPDWpULDV -SULPDVHTXLSDPHQWRVHXWHQVtOLRVXWLOL]DGRVQDFRQIHFomRGHVRSDVz 7pFQLFDVGHSUHSDUDomRGHLQJUHGLHQWHVGDVRSDz Tipologia de sopas

z 6RSDVFUHPHVFDOGRVHFRQVRPPpVHPUHVWDXUDomRz Preparados industriais

z 7pFQLFDVGHFRQIHFomRGHVRSDVz &RQVLVWrQFLDGRFUHPHRXFDOGRWHPSRVHWHPSHUDWXUDVz 7pFQLFDVGHUHJHQHUDomRGHVRSDVSUHSDUDGRVLQGXVWULDLVHSUp -cozinhados)z 7pFQLFDVGHHPSUDWDPHQWRHGHFRUDomRGHVRSDVz $FRQGLFLRQDPHQWRHGHFRUDomR

4662 &RQIHFomRGHVRSDV&DUJDKRUiULD

50 horas

Objectivo(s) z Confeccionar sopas.

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z 9RFDEXOiULRHVSHFtILFRjFR]LQKDSDVWHODULDHPOtQJXDIUDQFHVDz )yUPXODVHHVWUXWXUDVKDELWXDLVQDFRPXQLFDomRRUDOHPIUDQFrV- DVH[SUHVV}HVEiVLFDVXWLOL]DGDVXVXDOPHQWHFRPXQLFDomRQR

contexto social e profissional

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4663 /tQJXDIUDQFHVDQDFR]LQKDSDVWHODULD&DUJDKRUiULD

25 horas

Objectivo(s) z 8WLOL]DUDOtQJXDIUDQFHVDQDFR]LQKDSDVWHODULD

&RQWH~GRV



40/57

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social e profissional

z )yUPXODVHHVWUXWXUDVKDELWXDLVQDFRPXQLFDomRHVFULWDHPLQJOrVz $VSHFWRVVRQRURVUtWPLFRVHGHHQWRDomRFDUDFWHUtVWLFRVQDFRPXQLFDomRRUDOHPLQJOrV

4664 /tQJXDLQJOHVDQDFR]LQKDSDVWHODULD&DUJDKRUiULD

25 horas

Objectivo(s) z 8WLOL]DUDOtQJXDLQJOHVDQDFR]LQKDSDVWHODULD

&RQWH~GRV

z 3ULQFtSLRVGDUDFLRQDOLGDGHDOLPHQWDUz &RPSRVLomRHFODVVLILFDomRGRVDOLPHQWRVQRkPELWRGDURGDGRVDOLPHQWRVz +iELWRVHFXOWXUDVDOLPHQWDUHVz &DUDFWHUtVWLFDVGDJDVWURQRPLDPHGLWHUUkQLFDHSRUWXJXHVDz Tabela dos alimentos portugueses

z 5HFHLWDVTXDQWLGDGHVHFDSLWDo}HVz 0RGDOLGDGHVWpFQLFDVHSURFHVVRVGHFRQIHFomRGHDOLPHQWRVz (TXLSDPHQWRVHXWHQVtOLRVGHFRQIHFomRGHDOLPHQWRVz Erros alimentares mais comuns

z 3ULQFtSLRVIXQGDPHQWDLVGDGLHWpWLFD

z &DUDFWHUtVWLFDVGDVSULQFLSDLVGLHWDVGHVSRUWLYDVz &DUDFWHUtVWLFDVGDVSULQFLSDLVGLHWDVUHOLJLRVDVPXoXOPDQDVMXGLDVKLQGXVz &DUDFWHUtVWLFDVGDVSULQFLSDLVGLHWDVWHUDSrXWLFDVz 7HQGrQFLDVJDVWURQyPLFDVPRGHUQDVYHJHWDULDQDVPDFURELyWLFDVIDVW -food", )z 3ULQFtSLRVJHUDLVGDDOLPHQWDomRUDFLRQDOHVDXGiYHOz &RQFHLWRVGDVPDWpULDV-primas e produtos alimentaresz 1RPHQFODWXUDGRVSURFHVVRVEiVLFRVGHSUHSDUDomRGHDOLPHQWRVHEHELGDVz Nova Roda dos Alimentos

z &RPSRVLomRGHHPHQWDVUDFLRQDLVHVDXGiYHLV

4665 1XWULomRHDOLPHQWDomR&DUJDKRUiULD

50 horas

Objectivo(s) z $SOLFDURVSULQFtSLRVGDQXWULomR

&RQWH~GRV

z 7pFQLFDVHWHFQRORJLDVGHSUHSDUDomRGHVDODGDVz 7HFQRORJLDGDVPDWpULDV -SULPDVHTXLSDPHQWRVHXWHQVtOLRVXWLOL]DGDVQDFRQIHFomRGHVDODGDVz Tipologia de saladas (simples, mistas, compostas de produtos crus e/ou cozinhados)

z 7pFQLFDVGHFRQIHFomRGHVDODGDVz Preparados industriais e outros ingredientes

z &XLGDGRVQDFRQIHFomRGHVDODGDVz &RQWURORGRSURFHVVRGHFRQIHFomRWH[WXUDHVDERUz 7pFQLFDVGHDSUHVHQWDomRHGHFRUDomRGHVDODGDV

z 3URFHGLPHQWRVHWpFQLFDVGHFRQVHUYDomRHDFRQGLFLRQDPHQWRGHSURGXWRVz (TXLSDPHQWRVHXWHQVtOLRVGHFRQVHUYDomRHDFRQGLFLRQDPHQWRGHSURGXWRV

4666 3UHSDUDomRFRQIHFomRHFRQVHUYDomRGHVDODGDV&DUJDKRUiULD

50 horas

Objectivo(s) z Preparar, confeccionar e conservar saladas.

&RQWH~GRV



41/57

z 3URFHGLPHQWRVHWpFQLFDVGHFRQVHUYDomRHDFRQGLFLRQDPHQWRGHSURGXWRVz (TXLSDPHQWRVHXWHQVtOLRVGHFRQVHUYDomRHDFRQGLFLRQDPHQWRGHSURGXWRVz Tipologia de fundos e de molhos de cozinha

z &RQFHLWRGHIXQGRVHPROKRVEiVLFRVHGHULYDGRVz 8WLOL]DomRGRVSULQFLSDLVIXQGRVHPROKRVz 7pFQLFDVGHSUHSDUDomRGHIXQGRVHGHPROKRVGHFR]LQKDz 7pFQLFDVGHUHJHQHUDomRGHIXQGRVHGHPROKRVGHFR]LQKDz 7HFQRORJLDGDVPDWpULDV -SULPDVHTXLSDPHQWRVHXWHQVtOLRVXWLOL]DGRVQDFRQIHFomRGHIXQGRVHGHPROKRVGHFR]LQKDz /LJDomRGHFUHPHVz &RQWURORGDHYROXomRGDFRQIHFomRGRVHGHLQJUHGLHQWHVWHPSRVWHPSHUDWXUDVWH[WXUDVDERUz 'RVHDPHQWRGDVPDWpULDVSURSRUo}HVSHVDJHQVz 7pFQLFDVGHFRQIHFomRGHSUDWRVGHIXQGRVHGHPROKRVGHFR]LQKD

4667 3UHSDUDomRHFRQVHUYDomRGHIXQGRVHPROKRVGHFR]LQKD&DUJDKRUiULD

50 horas

Objectivo(s) z Preparar e confeccionar fundos e molhos de cozinha.

&RQWH~GRV

z 7HFQRORJLDGDVPDWpULDV -SULPDVHTXLSDPHQWRVHXWHQVtOLRVXWLOL]DGRVQDSUHSDUDomRGHHQWUDGDVz 7pFQLFDVGHSUHSDUDomRGHHQWUDGDVz Tipologia de entradas

z 7pFQLFDVGHFRQIHFomRGHHQWUDGDVz 7pFQLFDVGHUHJHQHUDomRGHHQWUDGDVSUHSDUDGRVLQGXVWULDLVHSUp -cozinhados)z 7pFQLFDVGHDSUHVHQWDomRHGHFRUDomRGHHQWUDGDVz 3URFHGLPHQWRVHWpFQLFDVGHFRQVHUYDomRHDFRQGLFLRQDPHQWRGHSURGXWRVz (TXLSDPHQWRVHXWHQVtOLRVGHFRQVHUYDomRHDFRQGLFLRQDPHQWRGHSURGXWRV

4668 &RQIHFomRGHHQWUDGDV&DUJDKRUiULD

50 horas

Objectivo(s) z Confeccionar entradas.

&RQWH~GRV

z 7HFQRORJLDGDVPDWpULDV -SULPDVHTXLSDPHQWRVHXWHQVtOLRVXWLOL]DGDVQDFRQIHFomRGHJXDUQLo}HVz 7pFQLFDVGHSUHSDUDomRGHJXDUQLo}HVz 7LSRORJLDGHJXDUQLo}HVz 7pFQLFDVGHFRQIHFomRGHJXDUQLo}HVz 7pFQLFDVGHDSUHVHQWDomRHGHFRUDomRGHJXDUQLo}HVz 3URFHGLPHQWRVHWpFQLFDVGHFRQVHUYDomRHDFRQGLFLRQDPHQWRGHSURGXWRV

4669 &RQIHFomRGHJXDUQLo}HV&DUJDKRUiULD

50 horas

Objectivo(s) z &RQIHFFLRQDUJXDUQLo}HV

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42/57

z 7pFQLFDVGHSUHSDUDomRGHFDUQHVDYHVHFDoDz 7LSRORJLDGHFDUQHVDYHVHFDoDHVSpFLHVHYDULHGDGHVz 5DoDRULJHPz 5HJLmRDQDWyPLFDz 7LSRORJLDVGHFRUWHGHFDUQHVDYHVHFDoDz 7HFQRORJLDGRVHTXLSDPHQWRVHXWHQVtOLRVXWLOL]DGRVQRFRUWHGHFDUQHVDYHVHFDoDz 2SHUDo}HVGHSUHSDUDomRGHFDUQHVz 2SHUDo}HVGHSUHSDUDomRGHDYHVHFDoDz 3URFHGLPHQWRVHWpFQLFDVGHFRQVHUYDomRHDFRQGLFLRQDPHQWRGHSURGXWRVz (TXLSDPHQWRVHXWHQVtOLRVGHFRQVHUYDomRHDFRQGLFLRQDPHQWRGHSURGXWRV

4670 3UHSDUDomRHFRQVHUYDomRGHFDUQHV&DUJDKRUiULD

25 horas

Objectivo(s) z Preparar e conservar carnes.

&RQWH~GRV

z 7pFQLFDVGHUHJHQHUDomRGHSUDWRVGHFDUQHDYHVHFDoDSUHSDUDGRVLQGXVWULDLVHSUp -cozinhados)z 7HFQRORJLDGDVPDWpULDV -SULPDVHTXLSDPHQWRVHXWHQVtOLRVXWLOL]DGRVQDFRQIHFomRGHFDUQHVz 7LSRORJLDGHFDUQHVHVSpFLHVHYDULHGDGHVz 7pFQLFDVGHFRQIHFomRGHSUDWRVGHFDUQHz 3URFHVVRVEiVLFRVGHFRQIHFomRFXOLQiULD

z 7pFQLFDVGHDSUHVHQWDomRHGHFRUDomRGHSUDWRVGHFDUQHz 3URFHGLPHQWRVHWpFQLFDVGHFRQVHUYDomRHDFRQGLFLRQDPHQWRGHSURGXWRVz (TXLSDPHQWRVHXWHQVtOLRVGHFRQVHUYDomRHDFRQGLFLRQDPHQWRGHSURGXWRV

4671 &RQIHFomRGHSUDWRVGHFDUQH&DUJDKRUiULD

50 horas

Objectivo(s) z Confeccionar pratos de carne.

&RQWH~GRV

z 7HFQRORJLDGDVPDWpULDV -primas{ 3ULQFLSDLVYDULHGDGHVGHSHL[HVHPDULVFRVSHL[HVGHPDUGHULRPDULVFRVELYDOYHVFUXVWiFHRVHPROXVFRV

z 7pFQLFDVGHSUHSDUDomRDGHTXDGDVjVYDULHGDGHVGHSHL[HVHPDULVFRVjWLSRORJLDGHXWLOL]DomRHDRHVWDEHOHFLGRQDLQVWUXomRWpFQLFD{ Mise-en-place da cozinha para o trabalho do dia

{ 6HOHFomRGRVSHL[HVHPDULVFRV{ 9HULILFDomRGRHVWDGRGHIUHVFXUDGRVSHL[HVHPDULVFRV{ 9HULILFDomRGRHVWDGRGHFRQVHUYDomRGRVSHL[HVHPDULVFRV{ 2SHUDo}HVGHSUHSDUDomRDGHTXDGDVWDLVFRPRODYDUOLPSDUHVFDPDUHYLVFHUDUSHODUGHVFDEHoDUGHVSLQKDU{ 'LYLVmRHPSRUo}HVGHGHWHUPLQDGRVSHL[HVHPDULVFRVSRVWDVILOHWHVPHGDOK}HVVXSUHPRVWUDQFKHV JRXMRQQHWWHV e outros{ 3HVDJHQVHFDSLWDo}HV

z $FRQGLFLRQDPHQWRHGHFRQVHUYDomRGHSHL[HVHPDULVFRV{ 3ULQFLSDLVWpFQLFDVHVXDDGHTXDomRYiFXRUHIULJHUDomRFRQJHODomRUiSLGD cook-chille cook-freeze ){ Controlo dos processos - PHGLomRGHWHPSHUDWXUDVSUHVV}HVWHUPyPHWURVPDQyPHWURV )

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z %RDVSUiWLFDVGHKLJLHQHHVHJXUDQoD

3301 3UHSDUDomRHFRQVHUYDomRGHSHL[HHPDULVFR&DUJDKRUiULD

25 horas

Objectivo(s) z Preparar e conservar peixe e marisco.

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43/57

z 7HFQRORJLDGDVPDWpULDV -SULPDVHTXLSDPHQWRVHXWHQVtOLRVXWLOL]DGDVQDFRQIHFomRGHSUDWRVGHSHL[HHPDULVFRz Tipologia de peixes e mariscos

z 7pFQLFDVGHFRQIHFomRGHSUDWRVGHSHL[HHPDULVFRz 7pFQLFDVGHUHJHQHUDomRGHSUDWRVGHSHL[HHPDULVFRSUHSDUDGRVLQGXVWULDLVHSUp -cozinhados)z Tipos de conservas industriais de peixe

z 7pFQLFDVGHDSUHVHQWDomRHGHFRUDomRGHSUDWRVGHSHL[HHPDULVFRz 3URFHGLPHQWRVHWpFQLFDVGHFRQVHUYDomRHDFRQGLFLRQDPHQWRGHSURGXWRVz (TXLSDPHQWRVHXWHQVtOLRVGHFRQVHUYDomRHDFRQGLFLRQDPHQWRGHSURGXWRV

4672 &RQIHFomRGHSUDWRVGHSHL[HHPDULVFR&DUJDKRUiULD

50 horas

Objectivo(s) z Confeccionar pratos de peixe e marisco.

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z *DVWURQRPLD3RUWXJXHVDH0HGLWHUUkQLFDz 7HQGrQFLDVGHHYROXomRGDJDVWURQRPLDPRGHUQDz (YROXomRGRVUHFHLWXiULRVz Culturas alimentares

z 0DWpULDV-SULPDVXWLOL]DGDVQDFRQIHFomRGHSUDWRVGHFR]LQKDUHJLRQDOSRUWXJXHVDz Entradas/acepipes de cozinha regional portuguesa

z 7LSRVGHVRSDVFDOGRVFUHPHVHFRQVRPPpVGHFR]LQKDUHJLRQDOSRUWXJXHVDz Tipos de pratos regionais de peixe e marisco

z Tipos de pratos regionais de carne

z Variedades de sobremesas de fruta de cozinha regional portuguesa

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4673 &RQIHFomRGHSUDWRVGHFR]LQKDUHJLRQDOSRUWXJXHVD&DUJDKRUiULD

50 horas

Objectivo(s) z Confeccionar pratos de cozinha regional portuguesa.

&RQWH~GRV



44/57

z Gastronomia Internacional

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z 7LSRVGHVRSDVFDOGRVFUHPHVHFRQVRPPpVGHFR]LQKDLQWHUQDFLRQDOz Tipos de pratos internacionais de peixe e marisco

z Tipos de pratos internacionais de carne

z Iguarias da Europa

z ,JXDULDVGDVLDz ,JXDULDVGRVSDtVHVOXVyIRQRVz ,JXDULDVGD$PpULFDGR6XOH&HQWUDOz ,JXDULDVGD$PpULFDGR1RUWHz Compotas, geleias e sobremesas de fruta internacionais

z Produtos de pastelaria e sobremesa internacionais

z 7HFQRORJLDGDVPDWpULDV -SULPDVHTXLSDPHQWRVHXWHQVtOLRVXWLOL]DGRVQDFRQIHFomRGHSUDWRVGHFR]LQKDLQWHUQDFLRQDOz 7pFQLFDVGHSUHSDUDomRHFRQIHFomRGHSUDWRVGHFR]LQKDLQWHUQDFLRQDOz 7pFQLFDVGHUHJHQHUDomRGHSUDWRVGHSUDWRVGHFR]LQKDLQWHUQDFLRQDOSUHSDUDGRVLQGXVWULDLVHSUp -cozinhados)z 7pFQLFDVGHDSUHVHQWDomRHGHFRUDomRGHSUDWRVGHFR]LQKDLQWHUQDFLRQDOz 3URFHGLPHQWRVHWpFQLFDVGHFRQVHUYDomRHDFRQGLFLRQDPHQWRGHSURGXWRVz (TXLSDPHQWRVHXWHQVtOLRVGHFRQVHUYDomRHDFRQGLFLRQDPHQWRGHSURGXWRV

4674 &RQIHFomRGHSUDWRVGHFR]LQKDLQWHUQDFLRQDO&DUJDKRUiULD

50 horas

Objectivo(s) z Confeccionar pratos de cozinha internacional.

&RQWH~GRV

z 7LSRORJLDGRVHUYLoRGHSDVWHODULDz ,QVWDODo}HVHTXLSDPHQWRVHXWHQVtOLRVz ,QGXPHQWiULDXWLOL]DGDQRVHUYLoRGHSDVWHODULDSDGDULDz $QiOLVHHGHVFRGLILFDomRGHGRFXPHQWRVHVSHFtILFRVSODQRVGHSURGXomRHPHQWDVUHFHLWDVILFKDVWpFQLFDVWDEHODVGHFDSLWDo}HVz 3ODQHDPHQWRGDSURGXomRDUHDOL]DUPpWRGRVHWpFQLFDVz 2UJDQL]DomRGRWUDEDOKRz &RQWURORGHH[LVWrQFLDVHPVWRFNDSURYLVLRQDPHQWR

46753ODQHDPHQWRGDSURGXomRSUHSDUDomRGDSDVWHODULDSDGDULDH

aprovisionamentos

&DUJDKRUiULD

50 horas

Objectivo(s) z (IHFWXDURSODQHDPHQWRGDSURGXomRDSUHSDUDomRGDSDVWHODULDSDGDULDHRVDSURYLVLRQDPHQWRV

&RQWH~GRV



45/57

z 0DWpULDV-SULPDVXWLOL]DGDVQDFRQIHFomRGHPDVVDVGRFHVRXVDOJDGDVz &RQFHLWRGHPDVVDVEDVHVRXIXQGRVHPUHVWDXUDomRz Preparados industriais

z 7HFQRORJLDGDVPDWpULDV -SULPDVHTXLSDPHQWRVHXWHQVtOLRVXWLOL]DGRVQDFRQIHFomRGHPDVVDVGRFHVRXVDOJDGDVz 7pFQLFDVGHSUHSDUDomRHFRQIHFomRGHPDVVDVEDVHVIXQGRVHFUHPHVz 3URFHGLPHQWRVHWpFQLFDVGHFRQVHUYDomRHDFRQGLFLRQDPHQWRGHSURGXWRVz (TXLSDPHQWRVHXWHQVtOLRVGHFRQVHUYDomRHDFRQGLFLRQDPHQWRGHSURGXWRVz 7pFQLFDVHTXLSDPHQWRVHSURGXWRVGHOLPSH]DHGHVLQIHFomRGDSDVWHODULDSDGDULDz 3ULQFtSLRVJHUDLVGDGLHWpWLFDz 0DWpULDV-SULPDVXWLOL]DGDVQRVHUYLoRGHSDVWHODULDSDGDULDz 7pFQLFDVGHSUHSDUDomRGHFUHPHVHUHFKHLRVz (TXLSDPHQWRVHXWHQVtOLRVGHFR]LQKDz Normas da qualidade

z 6LVWHPDLQWHUQDFLRQDOGHXQLGDGHVGHPHGLGDSHVRVYROXPHVGLVWkQFLDVHWHPSHUDWXUDV

4676 3UHSDUDomRGHPDVVDVHEDVHVGHSDVWHODULDSDGDULD&DUJDKRUiULD

50 horas

Objectivo(s) z Preparar massas e bases de pastelaria/padaria.

&RQWH~GRV



46/57

z 3UHSDUDomRGHPDVVDVOrYHGDVHVSHFLDLVGHSDVWHODULD{ Principais massas e bases de pastelaria

{ *DVWURQRPLDHSULQFtSLRVIXQGDPHQWDLVGHGLHWpWLFD{ Leitura - GHVFRGLILFDomRGHGRFXPHQWRV

-Receitas-)LFKDVWpFQLFDV

{ 7HFQRORJLDGDVPDWpULDV -SULPDVHTXLSDPHQWRVHXWHQVtOLRV-&RPSRVLo}HVHXWLOL]Do}HVGDVPDVVDVHVSHFLDLV-0DWpULDV-primas, preparados industriais e outros ingredientes-(TXLSDPHQWRVHXWHQVtOLRVFDUDFWHUtVWLFDVHXWLOL]DomR

{ &iOFXORQXPpULFRHPRSHUDo}HVGHTXDQWLILFDomRGHSURGXWRVLQJUHGLHQWHVSURSRUo}HVSHVDJHQV{ 7pFQLFDVGHSUHSDUDomRGDVPDVVDV

-0DQXVHDPHQWRHSUHSDUDomRGHXWHQVtOLRVHPDWHULDOSRUH[HPSORDXQWXUDGHWDEXOHLURV-6HOHFomRHSUHSDUDomRGDVPDWpULDV -primas e produtos auxiliares

{ Processo de fabrico (por exemplo bolo rei, bolo rainha, folares, babas)

-O alinhamento das formas-O forrar das formas

{ Controlo do processo de fabrico

{ $FRQGLFLRQDPHQWRHFRQVHUYDomRGDVPDVVDVFRQIHFFLRQDGDV-3ULQFLSDLVWpFQLFDVHVXDDGHTXDomRjVFDUDFWHUtVWLFDVGRVSURGXWRVDOLPHQWDUHV-8WLOL]DomRHWHPSRGHFRQVHUYDomRSUHYLVWRV-&RQWURORGRUHJXODUIXQFLRQDPHQWRGRVHTXLSDPHQWRVHXWHQVtOLRV-&RQWURORGDHYROXomRGRSURFHVVRGHFRQVHUYDomR-&RUUHFomRGRVGHVYLRVRFRUULGRV

{ %RDVSUiWLFDVGHKLJLHQHHVHJXUDQoDz 3UHSDUDomRPDVVDVOrYHGDVHVSHFLDLVGHSDQLILFDomR

{ 7LSRVGHSmHV- de centeio, de milho, de mistura, de trigo, integral, outros{

3mRGHIRUPDHWRVWDV{ Broas de milho

{ Leitura - GHVFRGLILFDomRGHGRFXPHQWRV{ 7HFQRORJLDGDVPDWpULDV -SULPDVHTXLSDPHQWRVHXWHQVtOLRV

-&RPSRVLo}HVHXWLOL]Do}HV-Ingredientes-(TXLSDPHQWRVHXWHQVtOLRV-0DQXVHDPHQWRGHXWHQVtOLRVHPDWHULDO-6HOHFomRTXDQWLILFDomRHSUHSDUDomRGDVPDWpULDV -primas, preparados industriais e outros ingredientes-3URFHVVRGHIDEULFRSRUH[HPSORSmHVGHPLVWXUDPHLRLQWHJUDOSmHVGHPLOKRWUDoDGRHSmHVGHFHQWHLR-Controlo do processo (tempos, temperaturas)-O escaldar da farinha-O arrefecimento e o enxugar do produto final-$YHULILFDomRGDTXDOLGDGHGRSURGXWRILQDO

{ 0RGDOLGDGHVHWHFQRORJLDVGHFRQVHUYDomR{ $FRQGLFLRQDPHQWRHFRQVHUYDomR{ Embalamento

{ %RDVSUiWLFDVGHKLJLHQHHVHJXUDQoD

17603UHSDUDomRGHPDVVDVOrYHGDVHVSHFLDLVGHSDVWHODULDHpadaria


Objectivo(s) z 3UHSDUDUPDVVDVOrYHGDVHVSHFLDLVGHSDVWHODULDHGHSDGDULD

&RQWH~GRV



47/57

z Principais massas de cake, folhados, bolos secos e massas de forrar

z Leitura - GH

Referencial Tec. Cozinha.pastelaria

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Transcript of Referencial Tec. Cozinha.pastelaria