Tit_003_Alim_publica_P_2020_bar_model_LRO.pdf - Ministerul Educa\u0163iei \u0219i Cercet\u0103rii Centrul Na\u0163ional de Evaluare \u015fi Examinare CONCURSUL NA\u021aIONAL

Tit_003_Alim_publica_P_2020_bar_model_LRO.pdf - Ministerul...

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Ministerul Educa ţ iei ș i Cercet ă rii Centrul Na ţ ional de Evaluare ş i Examinare Prob ă scris ă la alimenta ț ie public ă – profesori Model Barem de evaluare ș i de notare Pagina 1 din 2 CONCURSUL NA Ț IONAL PENTRU OCUPAREA POSTURILOR/CATEDRELOR DECLARATE VACANTE/REZERVATE ÎN ÎNV ĂȚĂ MÂNTUL PREUNIVERSITAR 2020 Prob ă scris ă ALIMENTA Ț IE PUBLIC Ă PROFESORI BAREM DE EVALUARE Ș I DE NOTARE Model Se puncteaz ă orice modalitate de rezolvare corect ă a cerin ț elor. Nu se acord ă frac ț iuni de punct. Nu se acord ă punctaje intermediare, altele decât cele precizate explicit în barem. Se acord ă 10 puncte din oficiu. Nota final ă se calculeaz ă prin împ ă r ț irea la 10 a punctajului total ob ț inut pentru lucrare. SUBIECTUL I (30 de puncte) 1. (10 puncte) a. Caracterizarea zah ă rului; 4 puncte 2 puncte pentru r ă spuns corect dar incomplet b. Prezenta ț i condi ț iile de p ă strare a gr ă similor alimentare; 2 puncte 1 punct pentru r ă spuns corect dar incomplet c. Câte 1 punct pentru prezentarea fiec ă reia dintre cele patru categorii de condimente, cu exemple de condimente reprezentative. 4x1p=4 puncte 2. (10 puncte) a. Caracterizarea buc ă t ă riei centrale; 2 puncte 1 punct pentru r ă spuns corect dar incomplet b.
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