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Attività Per La Compresenza E Le Competenze 07 Chef Pastry Chef Risorse Docente Layout 1 23/05/19 15:47 Pagina 142

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Attività Per La Compresenza E Le Competenze 07 Chef Pastry Chef Risorse Docente Layout 1 23/05/19 15:47 Pagina 142 07_Chef_Pastry chef_Risorse Docente_Layout 1 23/05/19 15:47 Pagina 141 Attività per la compresenza e le competenze 07_Chef_Pastry chef_Risorse Docente_Layout 1 23/05/19 15:47 Pagina 142 142 Attività per la compresenza e le competenze CUCINA Il linguaggio specialistico E SALA N A Associa ciascun termine alla sua definizione. O ALIMENTAZIONE I Z Appassire Lisciare A Bardare Nappare C I Chiarificare Omogeneizzare N Colorire Parare U Condire Rigenerare M Decorare Rinvenire O Foderare Sbarbare C Guarnire Schiumare Insaporire Steccare Lardellare Stemperare 1. Aggiungere a un elemento un preparato o passarlo in forno per conferirgli colore: ....................... .............................................................................................................................................. 2. Eliminare tutto quello che non è utilizzabile in un pezzo di carne, dandogli anche la forma desiderata: .............................................................................................................................................. 3. Livellare la superficie di un prodotto, in genere con una spatola: ............................................... .............................................................................................................................................. 4. Ammorbidire vegetali o altri alimenti nel grasso, senza però far assumere loro alcuna colorazione: .............................................................................................................................................. .............................................................................................................................................. 5. Riportare alla temperatura di servizio un alimento cotto in precedenza: ...................................... .............................................................................................................................................. 6. Rivestire per mezzo di uno strato di farcia, di gelatina oppure di gelato, sia le pareti sia il fondo di stampi: .................................................................................................................................. .............................................................................................................................................. 7. Inserire in carni o altri alimenti alcune liste di prosciutto o altri prodotti quali chiodi di garofano, aglio, carote o anche rosmarino: .............................................................................................. .............................................................................................................................................. 8. Eliminare le impurità che si formano durante le preparazioni in liquidi (brodi, fondi): .................... .............................................................................................................................................. 9. Inserire piccole liste di lardo nei cibi (in particolare le carni), utilizzando aghi appositi: ................ .............................................................................................................................................. 10. Immergere un prodotto secco in acqua o in altri liquidi per renderlo più morbido; cuocere in grassi un alimento in moda da farlo colorire: ...................................................................................... .............................................................................................................................................. 11. Rivestire un certo preparato con salsa o gelatina: ..................................................................... .............................................................................................................................................. 12. Rimuovere, con albume o altri elementi, le impurità presenti in un brodo: ................................... .............................................................................................................................................. 13. Coprire un pezzo di carne con fettine di lardo, ma anche di pancetta o di altri salumi, per dare più sapore al prodotto e proteggerlo durante la cottura: .................................................................. .............................................................................................................................................. 14. Eliminare, mediante un coltello o un paio di forbici, le parti non edibili di un alimento (barbe di mol - luschi bivalvi, pinne dei pesci): ................................................................................................ .............................................................................................................................................. 15. Far sciogliere lentamente una sostanza (fecola, farina) in un liquido (acqua, latte, brodo): ........... .............................................................................................................................................. 16. Aggiungere sale e pepe: ........................................................................................................... .............................................................................................................................................. 17. Aggiungere uno o più elementi (funghi, limone, riso) come contorno a una preparazione: ............. .............................................................................................................................................. 18. Disporre in un piatto elementi diversi così da elaborare semplici disegno: .................................. .............................................................................................................................................. 19. Aggiungere un condimento a un alimento; passare il prodotto nel condimento, per conferirgli un sa - pore particolare: … ................................................................................................................. .............................................................................................................................................. 20. Rendere uniforme in ogni sua parte una certa miscela o un determinato prodotto: ...................... .............................................................................................................................................. 07_Chef_Pastry chef_Risorse Docente_Layout 1 23/05/19 15:47 Pagina 143 Attività per la compresenza e le competenze 143 B Associa il significato al termine corrispondente. Dai una definizione della parola o delle parole C O che non hai selezionato. M 1. Livellare la superficie di un prodotto, in genere con una spatola U A Appiattire B Lisciare N I C 2. Spennellare la superficie di un prodotto con uovo sbattuto, ghiaccia o gelatina A A Lucidare B Nappare Z I O N 3. Aggiungere a un elemento un preparato o passarlo in forno per conferirgli colore A Colorire B Dorare E 4. Rimuovere, con albume o altri elementi, le impurità presenti in un brodo A Sbianchire B Chiarificare 5. Eliminare le impurità che si formano durante la preparazione in liquidi (brodi, fondi) A Pulire B Schiumare C Spurgare 6. Aggiungere un liquido (acqua, brodo, fondi, vino) durante la cottura o la lavorazione di un alimento A Affogare B Bagnare C Irrorare 7. Riportare alla temperatura di servizio un alimento cotto in precedenza A Rigenerare B Rinvenire 8. Ammorbidire vegetali o altri alimenti nel grasso, senza però far assumere loro alcuna colorazione A Appassire B Rinfrescare 9. Far diventare più morbido un materiale solido (burro) A Ammorbidire B Alleggerire 10. Passare un alimento a fuoco vivo, senza che prenda colore A Rassodare B Rinforzare 11. Rendere più consistente una sostanza liquida aggiungendo farina, fecola o uova A Legare B Ridurre 12. Far sciogliere lentamente una sostanza (fecola, farina) in un liquido (acqua, latte, brodo) A Incorporare B Stemperare C Prova a dare una definizione dei seguenti termini. 1. Saltare 2. Glassare 3. Fiammeggiare 4. Deglassare 5. Tornire 6. Montare 7. Acidulare 8. Impastare 9. Macerare 10. Miscelare 11. Addensare 12. Decantare 13. Distillare 14. Incorporare 15. Shakerare 16 ostare 17. Spezzettare 18. Mantecare 19. Candire 20. Evaporare 07_Chef_Pastry chef_Risorse Docente_Layout 1 23/05/19 15:47 Pagina 144 144 Attività per la compresenza e le competenze D Associa ciascun termine alla sua definizione. E N Barone Ragno O I Buffet Salamandra Z Cassata Sella A Composta Sformato C I Composto Spuma N Confit Succo U Essenza Sugo M Profumo Tasca O C 1. Esposizione di vivande; banco di distribuzione e servizio libero degli alimenti: ............................. .............................................................................................................................................. 2. Taglio di agnello e montone che comprende sella e cosce; doppia lombata nel manzo: ................ .............................................................................................................................................. 3. Prodotto liquido ottenuto dalla spremitura di vegetali (frutti e bulbi in particolare) : ..................... .............................................................................................................................................. 4. Dispositivo elettrico usato per riscaldare, gratinare o dorare velocemente le preparazioni:
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