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2SHUDo}HV QXPpULFDV H HVWLPDomR
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Geometria e trigonometria
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6675
3DGU}HV IXQo}HV H iOJHEUD
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)XQo}HV OLPLWHV H FiOFXOR GLIHUHQFLDO
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- 'RPtQLR - &RQWUDGRPtQLR - Intervalos de monotonia - 9DULDomR GH VLQDO - Continuidade - 3RQWRV QRWiYHLV - Zeros - ,QWHUVHFomR FRP R HL[R GRV \\ - Extremos relativos e absolutos { 6LJQLILFDGR JUiILFR H H[SUHVVmR DQDOtWLFD GH XPD IXQomR { )XQomR DILP TXDGUiWLFD H PyGXOR { 3DULGDGH GH XPD IXQomR { )DPtOLDV GH IXQo}HV - $VSHFWR GR JUiILFR - 3RVLomR GD RULJHP GR UHIHUHQFLDO UHODWLYDPHQWH DR JUiILFR - Simetrias - Limites nos ramos infinitos - 7LSRV GH JUiILFRV - 6HPHOKDQoDV H GLIHUHQoDV - (IHLWRV GRV SDUkPHWURV QDV FDUDFWHUtVWLFDV GDV IXQo}HV H GRV UHVSHFWLYRV JUiILFRV - *UiILFR GH XPD IXQomR SHUWHQFHQWH D XPD GHWHUPLQDGD IDPtOLD - y=x - y = x2 - y = [x] - (TXDo}HV H LQHTXDo}HV GR grau /LPLWHV H FRQWLQXLGDGH GH IXQo}HV { )XQomR TXDGUiWLFD - Propriedades { )XQo}HV SROLQRPLDLV - 5HODomR HQWUH R JUDX GD IXQomR H R OLPLWH QRV UDPRV LQILQLWRV - $QiOLVH FRPSDUDWLYD GRV JUiILFRV GH IXQo}HV SROLQRPLDLV GR PHVPR JUDX - 2SHUDo}HV FRP SROLQyPLRV - $OJRULWPRV H JUiILFRV GDV IXQo}HV VRPD SURGXWR H TXRFLHQWH - )DFWRUL]DomR GH SROLQyPLRV - 3HVTXLVD GH ]HURV GH IXQo}HV SROLQRPLDLV { 2SHUDo}HV FRP IXQo}HV - $GLomR - 0XOWLSOLFDomR - &RPSRVLomR - 'LYLVmR { 5HODo}HV GH SURSRUFLRQDOLGDGH GLUHFWD H GH SURSRUFLRQDOLGDGH LQYHUVD { *UiILFR GH IXQo}HV UDFLRQDLV - $VVtPSWRWDV YHUWLFDLV H KRUL]RQWDLV &iOFXOR GLIHUHQFLDO IXQomR H[SRQHQFLDO H IXQomR ORJDUtWPLFD conceitos gerais { 'HULYDGD GH XPD IXQomR QXP SRQWR - ,QWHUSUHWDomR JHRPpWULFD - 0RQRWRQLD H WD[D GH YDULDomR QXP LQWHUYDOR - 'HWHUPLQDomR GD GHULYDGD GH XPD IXQomR QXP SRQWR - 'HWHUPLQDomR GD WDQJHQWH DR JUiILFR GH XPD IXQomR QXP SRQWR { )XQomR H[SRQHQFLDO x base superior a 1 - 'RPtQLR H FRQWUDGRPtQLR - Zeros - Intervalos de monotonia - &RQGLo}HV TXH HQYROYHP H[SUHVV}HV H[SRQHQFLDLV { )XQomR ORJDUtWPLFD
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Psicologia, desenvolvimento humano, percurso de vida e comportamento

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Confeccionar sopas.
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4664 Objectivo(s)
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4666 Objectivo(s)
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4667 Objectivo(s)
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4668 Objectivo(s)
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4670 Objectivo(s)
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4672 Objectivo(s)
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4674 Objectivo(s)
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Confeccionar pratos de cozinha internacional.
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4675 Objectivo(s)
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4676 Objectivo(s)
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3UHSDUDomR GH PDVVDV H EDVHV GH SDVWHODULDSDGDULD

Preparar massas e bases de pastelaria/padaria.
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1760 Objectivo(s)
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3UHSDUDU PDVVDV OrYHGDV HVSHFLDLV GH SDVWHODULD H GH SDGDULD
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1761 Objectivo(s)
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3UHSDUDomR GH PDVVDV GH FDNH IROKDGRV ERORV VHFRV H massas de forrar

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Preparar massas de cake, folhados, bolos secos e massas de forrar
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Principais massas de cake, folhados, bolos secos e massas de forrar Leitura - GHVFRGLILFDomR GH GRFXPHQWRV 7HFQRORJLD GDV PDWpULDV-SULPDV HTXLSDPHQWRV H XWHQVtOLRV { &RPSRVLo}HV H XWLOL]Do}HV GH PDVVDV GH cake, folhados, bolos secos e massas de forrar { Ingredientes { (TXLSDPHQWRV H XWHQVtOLRV FDUDFWHUtVWLFDV H XWLOL]DomR 7pFQLFDV GH SUHSDUDomR GRV FUHPHV { 0DQXVHDPHQWR GH XWHQVtOLRV H PDWHULDO { 6HOHFomR TXDQWLILFDomR H SUHSDUDomR GDV PDWpULDV-primas, preparados industriais e outros ingredientes Processo de fabrico { Massas cake SRU H[HPSOR R EROR LQJOrV R EROR PiUPRUH R EROR GH %UX[HODV R EROR GH QR] RV QLQKRV GD 3iVFRD { Massas folhadas (por exemplo croissant, IROKDGR IUDQFrV H brioche) { Bolos secos (por exemplo areias de cascais, bolo de amor e canela, bolacha Francesa e holandesa, petitfour GH DPrQGRD { 0DVVDV GH IRUUDU SRU H[HPSOR PDVVD DoXFDUDGD WHQUD IROKDGD { &RQWUROR GR SURFHVVR GH FRQIHFomR { $ YHULILFDomR GD TXDOLGDGH GR SURGXWR ILQDO $FRQGLFLRQDPHQWR H FRQVHUYDomR %RDV SUiWLFDV GH KLJLHQH H VHJXUDQoD
4677 Objectivo(s)
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(TXLSDPHQWRV PDWHULDLV H XWHQVtOLRV GH IDEULFR GH pastelaria/padaria

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1755 Objectivo(s)
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3UHSDUDomR GH FUHPHV GH SDVWHODULD H UHFKHLRV

Preparar cremes de pastelaria e recheios.
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Principais cremes de pastelaria e recheios Leitura - GHVFRGLILFDomR GH GRFXPHQWRV 7HFQRORJLD GDV PDWpULDV-SULPDV HTXLSDPHQWRV H XWHQVtOLRV { &RPSRVLo}HV H XWLOL]Do}HV GRV FUHPHV { Ingredientes { (TXLSDPHQWRV H XWHQVtOLRV FDUDFWHUtVWLFDV H XWLOL]DomR 7pFQLFDV GH SUHSDUDomR GRV FUHPHV H UHFKHLRV { 0DQXVHDPHQWR GH XWHQVtOLRV H PDWHULDO { 6HOHFomR TXDQWLILFDomR H SUHSDUDomR GDV PDWpULDV-primas { 3URFHVVR GH FRQIHFomR SRU H[HPSOR R FUHPH SDVWHOHLUR FUHPH GH RYRV FKDQWLOO\ H JDQDFKHV { &RQWUROR GR SURFHVVR GH FRQIHFomR { $ YHULILFDomR GD TXDOLGDGH GR SURGXWR ILQDO $FRQGLFLRQDPHQWR H FRQVHUYDomR GRV FUHPHV H UHFKHLRV FRQIHFFLRQDGRV %RDV SUiWLFDV GH KLJLHQH H VHJXUDQoD
4678 Objectivo(s)
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Confeccionar bolos.
Tipos de bolos Leitura - GHVFRGLILFDomR GH GRFXPHQWRV &RPSRVLo}HV H XWLOL]Do}HV Ingredientes Preparar recheios e/ou coberturas para bolos (TXLSDPHQWRV H XWHQVtOLRV FDUDFWHUtVWLFDV H XWLOL]DomR 7pFQLFDV GH FRQIHFomR GRV ERORV 6HOHFomR TXDQWLILFDomR H SUHSDUDomR GDV PDWpULDV-primas Processo de fabrico 9HULILFDomR GD TXDOLGDGH GR SURGXWR ILQDO $FRQGLFLRQDPHQWR H FRQVHUYDomR GRV ERORV FRQIHFFLRQDGRV %RDV SUiWLFDV GH KLJLHQH H VHJXUDQoD
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4679 Objectivo(s)
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Confeccionar produtos de padaria.
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1763 Objectivo(s)
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1770 Objectivo(s)
&RQWH~GRV
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Preparar e confeccionarmassas cozidas.
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Principais variedades de massas cozidas Leitura - GHVFRGLILFDomR GH GRFXPHQWRV 7HFQRORJLD GDV PDWpULDV-primas { &RPSRVLo}HV H XWLOL]DomR GDV PDWpULDV-primas 7pFQLFDV GH SUHSDUDomR GH PDVVDV FR]LGDV { 0DQXVHDPHQWR GH XWHQVtOLRV H PDWHULDO { 6HOHFomR TXDQWLILFDomR H SUHSDUDomR GDV PDWpULDV-primas Processo de fabrico de massas de choux (por exemplo choux, rins, pFOHUHV, duchesses WtELDV { Ferver os componentes { (QYROYLPHQWR GRV VyOLGRV { Cozedura { Amassar { Tender { Cozedura { Acabamento Processo de fabrico de bolos secos (por exemplo petit-four GH FRFR EURDV GH HVSpFLH FDVWHODU { Rechear { Ferver os componentes { (QYROYHU GRV VyOLGRV { Cozer / tender / cozer { Acabamento { Controlo da qualidade dos produtos finais $FRQGLFLRQDPHQWR H FRQVHUYDomR GRV ERORV H GRFHV FRQIHFFLRQDGRV %RDV SUiWLFDV GH KLJLHQH H VHJXUDQoD
1771 Objectivo(s)
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4680 Objectivo(s)
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4681 Objectivo(s)
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Confeccionar sobremesas de pastelaria.
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1769 Objectivo(s)
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Confeccionar gelados e outras sobremesas frias.
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Principais variedades de gelados e sobremesas geladas Leitura - GHVFRGLILFDomR GH GRFXPHQWRV 7HFQRORJLD GDV PDWpULDV-SULPDV HTXLSDPHQWRV H XWHQVtOLRV { &RPSRVLo}HV H XWLOL]Do}HV GH PDWpULDV - primas, preparados industriais e outros ingredientes { (TXLSDPHQWRV H XWHQVtOLRV FDUDFWHUtVWLFDV H XWLOL]DomR 7pFQLFDV GH SUHSDUDomR GRV JHODGRV H VREUHPHVDV JHODGDV { 0DQXVHDPHQWR GH XWHQVtOLRV H PDWHULDO { 6HOHFomR TXDQWLILFDomR H SUHSDUDomR GDV PDWpULDV-primas, preparados industriais e outros ingredientes Processo de fabrico de gelados e seus tipos, doces frios, semi - frios, parfaits, sorvetes (por exemplo gelado de nata, frutas, chocolate) { &iOFXORV GH SHUFHQWDJHQV 61*/ { Mistura de ingredientes - iJXD RYRV OHLWH RXWURV { O agitar { O batimento { Acabamento { Acondicionamento &RQWUROR GR SURFHVVR GH FRQIHFomR $ YHULILFDomR GD TXDOLGDGH GR SURGXWR ILQDO $FRQGLFLRQDPHQWR H FRQVHUYDomR GD FRQIHLWDULD FRQIHFFLRQDGD %RDV SUiWLFDV GH KLJLHQH H VHJXUDQoD
4682 Objectivo(s)
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Referencial Tec. Cozinha - Pastelaria

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5()(5(1&,$/ '( )250$d2 | 7pFQLFRD GH &R]LQKD3DVWHODULD - 1tYHO | 29-04-2013

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5()(5(1&,$/ '( )250$d2 | 7pFQLFRD GH &R]LQKD3DVWHODULD - 1tYHO | 29-04-2013

5()(5(1&,$/ '( )250$d2 | 7pFQLFRD GH &R]LQKD3DVWHODULD - 1tYHO | 29-04-2013

5()(5(1&,$/ '( )250$d2 | 7pFQLFRD GH &R]LQKD3DVWHODULD - 1tYHO | 29-04-2013

5()(5(1&,$/ '( )250$d2 | 7pFQLFRD GH &R]LQKD3DVWHODULD - 1tYHO | 29-04-2013

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5()(5(1&,$/ '( )250$d2 | 7pFQLFRD GH &R]LQKD3DVWHODULD - 1tYHO | 29-04-2013

5()(5(1&,$/ '( )250$d2 | 7pFQLFRD GH &R]LQKD3DVWHODULD - 1tYHO | 29-04-2013

5()(5(1&,$/ '( )250$d2 | 7pFQLFRD GH &R]LQKD3DVWHODULD - 1tYHO | 29-04-2013

5()(5(1&,$/ '( )250$d2 | 7pFQLFRD GH &R]LQKD3DVWHODULD - 1tYHO | 29-04-2013

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5()(5(1&,$/ '( )250$d2 | 7pFQLFRD GH &R]LQKD3DVWHODULD - 1tYHO | 29-04-2013

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5()(5(1&,$/ '( )250$d2 | 7pFQLFRD GH &R]LQKD3DVWHODULD - 1tYHO | 29-04-2013

5()(5(1&,$/ '( )250$d2 | 7pFQLFRD GH &R]LQKD3DVWHODULD - 1tYHO | 29-04-2013

5()(5(1&,$/ '( )250$d2 | 7pFQLFRD GH &R]LQKD3DVWHODULD - 1tYHO | 29-04-2013

5()(5(1&,$/ '( )250$d2 | 7pFQLFRD GH &R]LQKD3DVWHODULD - 1tYHO | 29-04-2013

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5()(5(1&,$/ '( )250$d2 | 7pFQLFRD GH &R]LQKD3DVWHODULD - 1tYHO | 29-04-2013

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5()(5(1&,$/ '( )250$d2 | 7pFQLFRD GH &R]LQKD3DVWHODULD - 1tYHO | 29-04-2013

5()(5(1&,$/ '( )250$d2 | 7pFQLFRD GH &R]LQKD3DVWHODULD - 1tYHO | 29-04-2013

5()(5(1&,$/ '( )250$d2 | 7pFQLFRD GH &R]LQKD3DVWHODULD - 1tYHO | 29-04-2013

5()(5(1&,$/ '( )250$d2 | 7pFQLFRD GH &R]LQKD3DVWHODULD - 1tYHO | 29-04-2013

5()(5(1&,$/ '( )250$d2 | 7pFQLFRD GH &R]LQKD3DVWHODULD - 1tYHO | 29-04-2013

5()(5(1&,$/ '( )250$d2 | 7pFQLFRD GH &R]LQKD3DVWHODULD - 1tYHO | 29-04-2013

5()(5(1&,$/ '( )250$d2 | 7pFQLFRD GH &R]LQKD3DVWHODULD - 1tYHO | 29-04-2013

5()(5(1&,$/ '( )250$d2 | 7pFQLFRD GH &R]LQKD3DVWHODULD - 1tYHO | 29-04-2013