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(Pasticceria) DOCENTE: PROF.SSA ROSATELLI SILVIA DISC

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(Pasticceria) DOCENTE: PROF.SSA ROSATELLI SILVIA DISC I.P.S.S.E.O.A. “R.A. COSTAGGINI” RIETI a.s. 2017-2018 Classe 3^ E (Pasticceria) DOCENTE: PROF.SSA ROSATELLI SILVIA DISCIPLINA: LINGUA SPAGNOLA (SPAGNOLO 2^ LINGUA) n. 3 ore settimanali Libro di testo: ¡En su punto! ed. Hoepli CONTENUTI DELLA PROGRAMMAZIONE DISCIPLINARE SVOLTA • Comer bien para vivir mejor: el menú equilibrado. • La dieta Mediterránea • La Pirámide Naos y la Pirámide alimenticia. El corte de los alimentos. • La salud en la mesa. • La Restauración. Clasificación de los restaurantes. • Los tipos de menús. • La brigada de cocina. • El uniforme del cocinero. • La brigada de pastelería y sus profesionales. • Los postres: instrucciones para redactar recetas. • Ordenar los pasos de la receta. • Traduzione congiunta della ricetta "Frittelle di mele" (Buñuelos de manzanas) • Los ingredientes básicos: harina, huevos, leche, grasas, azúcares, agentes leudantes. • terminologia básica de pastelería. • El temple del horno. • Utensilios de pastelería • Cubertería y vajillas en la mesa. • Repaso de tiempos verbales. Verbos más utilizados en la cocina y en la pastelería. • Presente de Indicativo regular. • Verbos diptongados. • Verbos con alternancia vocálica. • Verbos con doble irregularidad. • Hay, está/n. • Los tiempos pasados en contraste. Pretérito perfecto, imperfecto, indefinido y pluscuamperfecto. • De postre: recetas típicas de dulces navideños. El “pandoro”y el “panettone”. • La receta del bizcocho. tartas y pasteles: tarta de almendras, tarta de mousse de chocolate, brazo de gitana, milhojas, pionono y cubilete. • Recetas de maritozzi y besos de dama. Receta de bizcocho de zanahorias. • la maquinaria de cocina. • Normas higiénicas para los profesionales de cocina. • Reglas HACCP. • Seguros en la cocina. • Imperativo afirmativo. • Imperativo negativo. • Por y para. • Subjuntivo. • Las preposiciones. • Futuro simple y condicional. Recetas de dulces de Carnaval. • Perífrasis de obligación (tener que + infinitivo, deber + infinitivo) y necesidad (hay que + infinitivo y necesitar + infinitivo). • Las perífrasis de indicativo y gerundio. • Helados, sorbetes y granizados. • Historia del cacao. Propiedades beneficiosas del chocolate y clasificación. • Un dulce invierno : chocolate con churros. RUTAS ENOGASTRONOMICAS POR ITALIA. • Geografía de Italia. ✓ EL NORTE DE ITALIA: Rasgos físicos y gastronomía típica. La repostería del Norte: BONET PIAMONTÉS, GIANDUIOTTI, MONT BLANC, PANETTONE, PANDORO, ZELTEN, GUBANA, CANESTRELLI , SPONGATA DI PARMA e PANDOLCE • Receta del tiramisú. ✓ EL CENTRO DE ITALIA : RASGOS FISICOS GENERALES. • La gastronomía típica. De postre : recetas típicas del Centro de Italia. panforte di Siena – Receta del castagnaccio - ricciarelli , mostaccioli , amaretti, roscos de vino y anís ; El Torciglione, Torcolo di San Constanzo , frustingo, calcioni , Parrozz, caragnoli, picellati, bocconotti . ✓ EL SUR DE ITALIA : RASGOS FISICOS GENERALES. • La gastronomía típica. De postre : recetas típicas. Pastiera napoletana ,Babà, la sfogliatella, los panzerotti , los buñuelos, Cartellate, Cannarìculi, Cassata siciliana y cannoli siciliani, Las sebadas o seadas GLI ALUNNI LA DOCENTE ____________________________ ____________________________ .
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