Sistema de Aprendizagem

Formadora: Slvia Loureno

PROVA DE AVALIAO DE
CONHECIMENTOS

Curso: Tcnico/a de Cozinha/Pastelaria

Mdulo/Tema: Confeco de Gelados e Sobremesas Frias
Formadora: Slvia Alexandra Dias Loureno

NOTA: ____________________________

Nome: ____________________________________________________________
Data: ________________________, ______ de ______________________ de 2015.

Sistema de Aprendizagem
Formadora: Slvia Loureno
De acordo com a matria apreendida nas sesses responda de forma clara
e concisa s seguintes questes:

A grande revoluo no mundo dos sorvetes aconteceu com Marco Polo, que
trouxe do Oriente para a Itlia, em 1292, o segredo da preparao de sorvetes
usando tcnicas especiais. Assim a moda dos sorvetes espalhou-se por toda a
Itlia
1. Interprete a seguinte imagem. (1 Valor)

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Sistema de Aprendizagem
Formadora: Slvia Loureno

2. Defina as seguintes terminologias: sorvete, gelado e parfait. (1,5

Valores)

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3. Enumere as categorias que conhece de gelados, explicando duas
delas. (2 Valores)

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Sistema de Aprendizagem
Formadora: Slvia Loureno
4. Enumere as matrias-primas necessrias para a confeco de
sobremesas frias e gelados. (2 Valores)

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O leite um elemento bsico na pastelaria. A sua utilizao
predominante na confeco de iguarias
5. Elabore um pequeno texto com as seguintes definies: Nata, Nata
cida e Yogurt. (1,5 Valores)

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Sistema de Aprendizagem
Formadora: Slvia Loureno

6. Os gelados e seus tipos, bem como os doces frios, semi-frios,

parfaits e sorvetes obedecem a um processo de fabrico. Mencione,
de forma sequencial, as etapas que fazem parte desta etapa.
Explique duas das etapas. (2,5 Valores)

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7. Elabore a ficha tcnica de um Gelado de Chocolate com Pepitas. (3,5

Valores)

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Sistema de Aprendizagem
Formadora: Slvia Loureno
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8. Elabore a ficha tcnica de uma Charlotte de Morango. (3,5 Valores)

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9. Refira os cuidados que deve ter com o uniforme e calado a

utilizar. (2,5 Valores)

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Sistema de Aprendizagem
Formadora: Slvia Loureno
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Boa Sorte!
Slvia Loureno