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ENSEMBLE Expectation and Non-formal Skills

to Empower Migrants and

to Boost Local Economy


Print Evaluation


FOOD 01 - PREPARATION OF RAW MATERIALS
Based on specific available recipes and instructions from the chef, choose raw materials and subsequently get them
ready for the preparation of the dish or dishes, using the correct utensils and respecting time limits.

1.2 SELECTING THE BEST

Choose without external support, the appropiate raw materials for the chosen dish (those in season, variety, size and degree of ripeness).

1.1 SELECTING FROM THE STORE

Withdraw in the most appropiate way from the store, the variety and the specific quantity of raw materials requested by the kitchen staff.
2.3 SHAPING VEGETABLES

Improve the presentation of a vegetable by, for example, regulating the shape of a potato (for fondant potatoes, boiled potatoes, cocotte potatoes, olivette or mascotte potatoes).

2.2 CUTTING VEGETABLES

Apply the 1st level cuts (slicing, cutting into roundles, rings and chiffonade), 2nd level cuts (julienne, shred, batonnette) and 3rd level cuts (mirepoix, matignon, brunoise, paysanne and macedoine) on potatoes and other vegetables.

2.1 CLEANING AND PEELING VEGETABLES

Eliminate the inedible external parts of the vegetable (the roots, upper green growth, peel or skin, damaged or old leaves) and/or inedible internal parts and filaments. Proceed with the washing and drying of the vegetables and deal with any appropriate treatment such as immerging in water acidified with lemon or vinegar those vegetables which tend to go brown in the open air.
3.5 CUTTING MEAT WITH A BONE

Cut meat with a bone (rib of beef, rib of lamb, pork chop, thick veal cutlet).

3.4 BONING MEAT

Bone poultry and game birds, small mammals such as rabbits, beef rib, pork cutlet and leg of lamb.

3.3 CUTTING MEAT FROM MUSCLE PARTS

Cut meat into slices from larger cuts of muscle. (turkey breast , veal, rump steak).

3.2 CUBING, SLICING OR MINCING MEAT

Cube or dice meat (for shish kebab or meat stew), slice meat from a single muscle (for loin of pork or fillet of beef) and to mince meat (for meat sauce, hamburgers or steak tartare).

3.1 PARING MEAT

Clean the raw meat of all waste and inedible parts (skin, fat, tendons).
4.4 SLICING AND TRIMMING

Trim and slice medium fish (salmon and turbot) and large fish (swordfish and tuna).

4.3 FILLETING FISH

Bone both round fish and large flat fish (salmon, trout, turbot) and fillet uniformly.

4.2 BONING FISH

Bone small fish (anchovies, sardines)

4.1 DESCALING, REOMOVING FINS AND GUTTING FISH

Scale, cut off fins, tail and gut round and flat fish.
5.3 CLEANING LARGE COOKED CRUSTACEANS

Extract the flesh from large, cooked crustaceans (lobster, rock lobster, crab)

5.2 CLEANING SMALL, UNCOOKED CRUSTACEANS

Clean small crustaceans by removing the head, shell, tail, legs and central veins.

5.1 CLEANING MOLLUSCS

Wash out sand taken in by the shellfish, scrub away protruding filaments and any incrustation formed on the shells, separate the tentacles from squid, cuttlefish and octopus, remove eyes, innards, beak and back bone or "quill", ink sac and membrane.


FOOD 02 - COOKING FOOD WITH TRADITIONAL METHODS

1.4 MANAGING LIQUIDS AND TEMPERATURES FOR LIQUIDS

boil and poach foods which require the use of liquid mixtures (eg. water and vinegar for poached egg and lobster.) or specific temperatures at the start of cooking –(eg. boiling water for meat, a temperature of 88°C for eggs).

1.3 WITHOUT TECHNICAL PARAMETERS

to boil or poach food ensuring the correct cooking on the basis of the size of the cut (eg.salmon) the firmness of the food (eg.long slow cooking of pulses, quick cooking of asparagus), the consistency of the food (eg. Rapid cooking for spinach, long slow cooking for certain cuts of beef).

1.2 THOROUGHLY COOKING

ensure the correct boiling and poaching of food so that it is completely cooked through without losing the correct form (eg. beef roll, courgettes, spelt).

1.1 OBJECTIVE EVALUATION

boil or poach foods where the correct cooking time is to see (eg. the colour of the cooked shrimp) or calculate (eg. pasta or rice according to the cooking time indicated by the producer).
2.5 FRYING GENTLY

Frying in such a way as to not allow the filling to fall out (eg. fried stuffed cheese), excessive drying out (eg. fried sweetbreads) or filimented and broken up (eg. fried radicchio), excessive drying out (eg. fried sweetbreads) or filimented and broken up (eg. fried radicchio).

2.4 THOROUGH COOKING

adapt the frying process in order to ensure the perfect cooking of the food in hand. (rg. French toast, ribs of lamb, fried eggs).

2.3 GUARANTEEING SOFT INSIDE

manage the cooking process in order to guarantee softness on the inside and fragrance on the outside (eg. calamari).

2.2 MULTI-PHASE COOKING

use more then one cooking method (pre-cooking and frying) on certain foods (eg. French fries, meatballs).

2.1 FRYING COATED OR BREADED FOODS

adapt the frying process according to the type of coating on the food to be fried. (eg. flour on a veal cutlet, bread and egg on shrimps or prawns, batter on courgettes).
3.2 MULTI-PHASE COOKING

use more then one cooking method (pre-cooking and frying) on certain foods (eg. French fries, meatballs).

3.1 OBJECTIVE EVALUATION

roast foods where the correct cooking time is to see (eg. the colour of the fish eye, shape of the fin), calculate (eg. rice pilaf) or both (visual and touch).
4.4 WITH SPECIFIC TIMES

Grilling foods with bone or carapace characterized by a conventional core cooking point or linked to the client's request.

4.3 SUBJECTIVE EVALUATION

grill foods according to the thickness of the slice, weight and consistence.

4.2 MAINTAINING ORGANOLEPTIC PROPERTIES

ensure the correct grilling that it is completely cooked through without losing form and tenderness of the food.

4.1 OBJECTIVE EVALUATION

grill foods in slices or in pieces in 0.5 cm. (zucchini and chicken paillard) and 2 cm. (swordfish and salmon steak) that requires quick cooking.
5.4 PREPARED IN ADVANCE

ensure the correct stewing and braising of food that requires previous preparation (marinating, melting cheese for fondue).

5.3 MAINTAINING SPECIFIC TIME COOKING

ensure the correct stewing and braising of food that allow short cooking time (rice, meat stew, fish).

5.2 MAINTAINING ORGANOLEPTIC PROPERTIES

ensure the correct stewing and braising that it is completely cooked through without losing form and tenderness of the food.

5.1 OBJECTIVE EVALUATION

stew and braise foods where the correct cooking time is to see (crumbled potatoes) or to calculate (cooking time for eggs).

Partners

                             

This project has been funded with support from the European Commission. This web site and its contents reflects the views only of the authors,
and the Commission cannot be held responsible for any use which may be made of the information contained therein.