European Cuisine

N/A

The methodology will have interdisciplinarity as its basic principle, promoting the development and training of autonomous and critical individuals. The theoretical-practical contents will be presented through oral exposition by the teacher. In practical-laboratory classes, the following strategies and procedures will be adopted: Oral presentation of techniques, demonstration, observation/correction of the work done by students.
The evaluation process will be carried out by continuous assessment or by examination.
By continuous assessment:
Theoretical-practical component (30%)
•Project for the creation of a european sustainable menu and respective oral presentation.
Laboratory-practical component (50%)
Behavior and attitudes (20%)
By exam:
Theoretical-practical component (40%)
• Practical-laboratory component (60%)

•Identify the most relevant food territories in Europe;
•Understand the Slow Food movement within the scope of European gastronomy;
•Recognize the role of French cuisine and Italian cuisine in world gastronomy;
•Recognise and execute the most used cooking techniques in Europe; •Identify the most characteristic products of European cuisine, as well as the most representative delicacies;
• Prepare and present a set of recipes with continental scope;
• Relate gastronomic identity with the territory;
• Explore the Mediterranean diet as an intangible heritage of humanity

•The uniqueness of products and culinary techniques in different European territories;

 •Spanish cuisine;

 •French cuisine;

•The kitchens of Italy;

•The kitchens of Central Europe;

•Southern European cuisines;

•Eastern European cuisines;

•Northern European cuisines;

•The cuisines of the World in Europe

• - Laboratory Practical Component - 50.0%
• - Project - 30.0%
• - Behavior and Attitudes - 20.0%

• - Laboratory Practical Component - 60.0%
• - Theoretical and Practical Component - 40.0%

NAO

Baker, Cookie A. (s.d.). 101 easy greek traditional recipes. Cookbook Bocuse, Paul. (2010). La cuisine du marché. Flammarion
Carême, MarieAntonin. (2001) L’art de la cuisine française au XIX siècle. Tome 2. Elibron Classics
Child, Julia, et al. (2009). Mastering the art of french cooking. Vol. I e II.
Alfred A. Knopf
Corcos, Gabriele and Mazar, Debi.(2014). Extra virgen: recipes& ove from tuscan kitchen.Clarkson Potter
Dominé, André. (2001). Culinária – Especialidades europeias. Editora Konemann.
Escoffier, Auguste. (2009). Le guide culinaire. Flammarion
Larousse, Librairie. Larousse gastronomique: the world’s greatest culinary encyclopedia.
McNaughton, Thomas. (2014). Flour and water: Pasta. Tem Speed Press Petrini, Carlo. (2009) Slow food: princípios de uma nova gastronomia. São Paulo: Senac
Scicolone, Michele. (2010). The Italian Slow Cooker. Rux Martin/Houghton Mifflin Harcourt
Scicolone, Michele. (2013). The Mediterranean Slow Cooker. Rux Martin/Houghton Mifflin Harcour