Portuguese 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 portuguese sustainable menu and respective oral presentation.
Laboratory-practical component (50%)
Behavior and attitudes (20%)
By exam:
Theoretical-practical component (40%)
• Practical-laboratory component (60%)

•Recognize Portuguese Cuisine as an Atlantic-Mediterranean Cuisine;

•Know the characteristics that best define Portuguese Gastronomy;

•Explain the importance of gastronomy as a national intangible heritage;

 •Identify the differentiating factors of Portuguese Regional Cuisine. •Identify the most relevant regional products for gastronomy;

•Prepare and cook Portuguese cuisine delicacies;

• Adopt innovative culinary techniques;

•Develop recipes with endogenous products from each region;

•Develop the aesthetic dimension of Portuguese gastronomy.

•Definition of the concept of Atlantic-Mediterranean cuisine in Portuguese cuisine;
•The Minhota cuisine – traditions, products and confections;
•The cuisine of Trás-os-Montes – traditions, products and preparations;
•The cuisine of Beiras Interior – traditions, products and confections;
•The cuisine of Beira Litoral – traditions, products and confections;
•The cuisine of Ribatejo and Estremadura – traditions, products and preparations;
•Lisbon cuisine – traditions, products and confections;
•The Alentejo cuisine – traditions, products and confections;
•Algarvian cuisine – traditions, products and confections;
•Madeira’s cuisine – traditions, products and confections;
•The cuisine of the Azores – traditions, products and confections;
•Confection of different dishes from different regions of Portugal, in a traditional and creative way;
•Work with regional recipes, based on endogenous products.•

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

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

NAO

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Fernandes, Graça Sá e Calvão, Naomi. (s.d.). Sabores judaicos – Trás-os Montes. Assírio & Alvim.
Lúcio, Manuel Camacho. (s.d.). Cozinha regional do Baixo Alentejo. Editorial Presença.
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