Test de evaluare la disciplina „Tehnologie culinară III”

a studentului (ei) grupei TAP 171

1. Caracterizează transformările componentelor din alimente in timpul procesului

tehnologic de preparare a supelor

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2. Caracterizează supele reci - ocroşka, punând accent pe sortiment, particularităţi de

preparare, reguli de servire, caracteristici de calitate
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3. Completează schema de mai jos:

Clasificarea
supelor drese

4. Completează tabelul:
 Sortimentul ciorbelor Particularităţi de preparare

5. Expune regulile generale de fierbere a supelor „consommeu-ri”

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6. Completează rubricile goale:

Defectele supelor creme , cauze, posibilităţi de remediere

Defecte Cauze Remedieri

— consistenţă densă sau
puţin densă

— neomogene, cu
aglomerări

— condimentare excesivă

7. Alcătuieşte schema de preparare a borşului scăzut

Barem de notare
Item 1 2 3 4 5 6 7 Total
Punctaj 4 4 2 8 4 6 12 40
Nota Punctaj %
10 38-40 100-95
9 34-37 86-94
8 30-33 75-85
7 26-29 66-74
6 20-25 51-65
5 13-19 33-50
4 10-12 25-32
3 6-9 15-24
2 2-5 6-14
1 1 1-5
Profesor Olga Tabunşcic