Objectives and competences

Pedagogical Objectives:

• Explore the principal characteristics of food and changes suffered by culinary processes;
• Identify the different cooking methods;
• Understand the link between the preparation and cooking of food and other sciences;
• Adjust the food to the culinary method to preserve its nutritional value;
• Relate the culinary method with the characteristics of the food product in order to enhance their organoleptic characteristics;
• Adjust the techniques of healthy cooking for the manufacture of food;
• Systematize and apply the concept of equivalent raw and cooked food;
• Prepare and cook different diets.

Results expected:

It is expected that students acquire a global view of issues related to food preparation techniques and cooking and learn to recognize the application of this knowledge in other subjects of their curricula, or in other situations involving Nutrition.

Teaching Methodologies

This curricular unit is divided in lectures and laboratory classes.

The methodology to emphasize in lectures is to introduce the program content using power-point presentations, CD-ROMs, videos and articles for discussion. However, whenever possible, a space is created for the students to participate in a dynamic and interactive way.

In laboratory classes, in addition to the methodology used in lectures, it is also used dialogued exposition, analysis and problem solving, and also and also the development of activities in experimental kitchen, in order to familiarize students with all processes associated with food preparation and cooking.

Syllabus

Lectures

1. Study of the culinary food processing
Cooking methods: blanching, baking, steaming, baking under pressure, braising, poaching, roasting on the spit, grilling, frying and sauteing
Ovens - traditional, convection and microwave
Organoleptic assessment of food
Evaluation of the organoleptic characteristics of a dish; attributes to select: general aspect, aroma, texture, flavour.

2. Experimental and healthy cooking techniques applied to various foods
Main changes suffered by nutrients
Adaptation of cooking methods to food
Healthy cooking techniques

3. Food Preparation Techniques and cooking methods applied to clinical nutrition
Concept of food equivalents
Meal plans of soft consistency and liquid
Hypo-protein meal plans
Meal plans for vegetarians

Praticals

Measurement Techniques
Bread and Equivalents
Milk and Dairy Products
Biological and Chemical fermentation
Vegetables
Meat and Fish
Eggs
Fats
Legumes / Vegetarian Food
Introduction to food preparation and cooking methods applied to clinical nutrition