MOLDCOOP

COLEGIUL COOPERATIST DIN MOLDOVA

APROB
Anul de studii 2020 – 2021
Șef de catedră____________

Test de evalaure pentru examenul de promovare

Varianta I
Specialitatea Tehnologia
Anul II 1TAP-31_______________
Disciplina Merceologia produselor culinare

Numele, prenumele elevului____________________________

Nr. Itemii de examinare Scor
d/o
1. Enumerați criteriile de clasificarea a produselor culinare,
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_Expuneți clasificarea produselor culinare în funcție de material utilizată pentru fabricarea 6
acestora._____________________________________________________________________ 7
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2. Descrie - ți compoziția chimică și valoarea nutritive a legumelor și fructelor proaspete.

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3. Apreciați afirmațiile de mai jos cu adevărat sau fals: 0
1. Legumele conțin o cantitatea mare de grăsimi. _____________________________ 1
2. Legumele și fructele proaspete au o importanță deosebită în alimentația omului, 2
deoarece ele au valoare nutritivă mare, posedă gust și aroma plăcută, ameliorează 3
Pofta și asimilarea hranei. ____________________________________________ 4
3. Din grupa fructelor citrice face parte –hurna, ananase și banana.______________ 5
4. Ciupercile se asimilează mai ușor decît legume proaspete___________________ 6
5. Legumele și fructele procesate pot fi: murate, marinate, sărate, uscate, congelate, și 7
conservate pe calea sterilizării sau pasteurizării._____________________________ 8
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4. Completați spațiile libere astfel în cît propozițiile se capete sens:

0
1.Aripioarele sunt pereche_________________________ și nepereche________________ 1
____________________________, după structura, dispoziția și numărul aripioarelor se 2
determină___________ și ___________de pește.__________________________________ 3
2.Numiți principalile forme de pești:__________________(nisetru, scrumbie)___________ 4
(stiuca, saira)_____________(paltus cambula)____________ (țiparul)._________________ 5
3.Suprafața corpului este acoperită cu ___________ formată din două straturi___________ 6
(strat exterior) și ___________(strat interior)._____________________________________ 7
4.Expuneți și caracterizați 4 tipuri de 8
solzi:_______________________________________________________________________ 9
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5.Enumeră organile comestibile_________________________________________________
___________________și_necomestibile___________________________________________
____________________ale peștelui.______________________________________________

5.
Adresați corespondența familiilor de pești de mai jos specii de pesti după cum urmează: 0
1
1.Salmonidae 1. Cambula 2
2. Bibanul 3
3. Nisetru 4
2.Percidae 4. Megitul 5
5. Cheta 6
6. Somon 7
3.Gadide 7. Morunul 8
8. Paltus 9
9. Șalăul 10
4.Bothidae 10. Păstrăul
11. Cega
12. Hecul arghintiu
13. Ghibarțul
5.Acipenseridae 14. Lostrița
15 Moiva
16. Calcan
6. Precizează definițiile cărnii din punct de vedere: 0
comercial:_________________________________________________________________ 1
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biologic_____________________________________________________________________ 4
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Prezentați clasificarea cărnii după diferite criterii: 7
* După tipul animalului (_______________________________________________________ 8
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* După sex (_________________________________________________________________ 10
* După vârstă (_______________________________________________________________
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* După starea termică (_________________________________________________________
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* După gradul de îngrășare (____________________________________________________
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7. Faceți corespondența dintre coloana A grupe semifabricatelor și B sortimentul lor.

a) A B 0
Naturale Biftecul 1
Romstexul 2
Gulașul 4
Pârjoale 5
Panate Set pentru supă 6
Frigărui 7
Șnițelul 8
Tocate Perișoare 9
Friptura 10
Escalopul 11
b) Precizează definițiile: 12
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Semifabricatelor_naturale_______________________________________________________
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- Semifabricatelor panate______________________________________________________
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- Semifabricatelor tocate________________________________________________________
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_-_Produsele culinare
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8. Analizați valoarea nutritivă a produselor culinare din pește și influența operațiilor tehnologice 0
asupra gradului de asimilare a produselor: 1
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Bifați răspunsul corect: Produse culinare din pește se caracterizează:
- Valoarea energetică înaltă.
- Posibilitatea încluderii în meniurile dietetice
- Sortimentul redus de preparate culinare
- Digestibilitatea grea
- Gradul înalt de digestibilitatea

9 Caracterizați materia primă de bază și auxiliară pentru prepararea produselor de patiserie și

cofetărie. 0
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10. Expuneți sortimentul produselor culinare de patiserie și cofetărie pe grupe:
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Barem de notare
Puncte
0–5 5 – 10 11–19 20–29 30–44 45–60 61–75 76–86 87–94 95–100
acumulate.
Nota
1 2 3 4 5 6 7 8 9 10
obținută.

Punctajul acordat ___Nota obţinută____ Examinator____________E. Tocovenco

Punctajul acordat ___Nota obţinută____ Examinator