Pastry Techniques

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 complemented by the visualization of didactic videos. In practical-laboratory classes, the following strategies and procedures will be adopted: Oral presentation of recipes, 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 realization of a pastry product (60%)

• Oral presentation (40%)

Laboratory-practical component (50%)

 Behavior and attitudes (20%)

 Or by exam:

Theoretical-practical component (40%)

 •Project for the realization of a pastry product (100%)

Laboratory-practical component (60%)

•Develop production, idealization and creation skills in the area of pastry; •Know and apply various sugar points;

•Know and apply pastry doughs;

•Know and apply pastry creams and meringagens;

 •Know and preserve traditional Portuguese sweets;

•Know how to enhance the characteristics of raw materials;

• Making desserts and other pastry products;

•Get to know international pastry shop;

•Know how to apply various techniques in the realization of products; •Know and apply hygiene and food safety rules.

•Technical language;

•Baume’s degrees;

• Sugar points (napar, paste or syrup, thread, hair, pearl, road, fly, marshmallow, candy, sand, caramel, fondant and icing);

•Creams based on pastry (pastry, eggs, whipped cream, Russian, fresh butter, Bavarian, ganache, English);

• Pastry-based doughs (crepe dough, hearty dough, puff pastry, yeast or brioche dough, shortcrust pastry, tender dough, sanded dough, vinhé dough, genoise, croissant dough, savarin dough);

•Pastry sauces (milk, fruit, chocolate, sabayon);

•Types of meringue (Italian, Portuguese, icing, Swiss meringue);

•Traditional portuguese pastries;

•International pastry;

•Development of pastry products.

NAO

Aguilera, César. (2002). História da Alimentação Mediterrânica. Terramar.

Behague, Dominique. (2001). La Technologie Appliquée en Cuisine. Editions BPI.

Bernardino, Fábio, et al. (2012) Manual técnico de pastelaria. Lisboa: Turismo de Portugal.

Canto, Jorge. (1997). O Livro de Pantagruel. Temas e Debates.

Carrelhas, Helena. (2001). Código de Boas Práticas de Higiene para a Restauração. UNIHSNOR.

Escoffier, August. (1998). Le Guide Culinaire. Flammarion.

Maincent, Michel. (2001). Cuisine de Référence. Editions BPI.

Maincent, Michel e LABAT, Robert. (2001). Technologie Culinaire. Editions BPI.

Modesto, Maria de Lourdes. (1997). Cozinha Tradicional Portuguesa. Editorial Verbo.

Quitério, José. (1998). História e Curiosidades Gastronómicas. Assírio & Alvim.

Rougier, B. et al. (2000). Sciences Appliquées. Editions BPI.