Eastern and American 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 asian american 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 Eastern and American gastronomic culture as cultural expressions of intangible heritage;

• Identify oriental and American cuisine through its most characteristic ingredients and techniques;

• Recognize and execute the cooking techniques used in the different countries of the East and America;

•Recognize the cuisine of North America;

•Recognize the gastronomy of Central America;

•Recognize the gastronomy of South America;

•To prepare and present a set of oriental and American dishes;

•Know how to apply various techniques in the realization of products of oriental and American origin.

•American cuisine and oriental cuisine: arts and culinary customs;

•Ingredients most characteristic of American cuisine;

•Ingredients most characteristic of oriental cuisine;

• North American cuisine;

•Central American cuisine;

•South American cuisine;

•East Asian cuisine;

•South Asian cuisine;

•Southeast Asian cuisine;

•Middle East cuisine;

•Confection of different dishes from different American countries;

•Confection of different dishes from different Eastern and Asian countries.

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

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

NAO

Andersen, M. Cristina. (2005). Cozinha árabe. Editora Melhoramentos Beluzzo, Rosa. (2004). Os sabores da América. Editora Senac
Kina, Eiko M. (2005). Cozinha japonesa. Editora Melhoramentos
Larousse do Brasil. (2005). Larousse da Cozinha no Mundo–Américas. Editora Larousse do Brasil Larousse do Brasil. (2005).
Larousse da Cozinha no Mundo–Ásia e Oceânia. Editora Larousse do Brasil Larousse do Brasil. (2005).
Larousse da Cozinha no Mundo–Oriente Médio, África e Índico. Editora Larousse do Brasil
Modesto, M. de Lourdes. (2006). Cozinha chinesa. Verbo
Modesto, M. de Lourdes. (2006). Cozinha mexicana. Verbo
Moro, Fernanda de Camargo. (2000). Arqueologias culinárias da Índia. Editora Record
Palazuelos, Suzana. (1993). O mais belo livro da cozinha do México. Verbo Passamore, Fachi. (1993). O mais belo livro da cozinha da Ásia. Verbo Poladitmost, Panurat. (1993). O mais belo livro da cozinha da Tailândia. Verbo
Sinclair, Kevin. (1993). O mais belo livro da cozinha da China. Verbo