Teaching Methodologies
The curricular unit will be developed based on the analysis and discussion of the programmatic contents using the expository method in the theoretical classes.
The practical classes will be based on the active and interactive method, through the application of the knowledge acquired in laboratory protocols.
Continuous assessment consists of 2 moments:
– theoretical component (written evaluation using a summative written test, of knowledge assessment);
– practical component (pratical evaluation with execution of laboratory protocols in each class and respective group reports; final practical assessment with application of the knowledge acquired throughout the curricular unit).
Approval in the course is obtained with a score of 10 or more, resulting from the sum of the classifications obtained in the theoretical component and the practical component, with weight of 40% and 60% respectively. The classification in each of the evaluations can not be less than 9,5 values
Learning Results
– Know the chemical characteristics of the food most involved in the culinary processes: meat, fish and eggs; pulses; vegetables
– Recognize characteristics of taste, odor, visual appearance and compatibility in the food kitchen;
– Understand the changes undergone by food throughout the process of confection and application of culinary techniques that are in line with the principles of healthy eating
– Understand the planning and execution of culinary techniques applicable to the general population and groups with specific needs
– Systematize and apply the notion of portions / equivalent in raw and cooked foods, in order to apply this knowledge on the plate
– Understand the interconnection between food preparation/cooking and other sciences
Program
1 – Study of the culinary transformations of food
Standardization of measures
Methodology and basic concepts
Notion of equivalents in raw and cooked foods
Culinary methods and chemical changes that produces in the nutrients of various foods:
Warming methods in which the means of heat transport is water – bleaching, poaching, baking, steaming, baking under
pressure
Heating methods in which the heat transfer medium is water and fat – stewing and stewing
Heating methods in which the heat transfer medium is air – broil, broil and bake in the oven
Heating methods in which the heat transfer medium is fat – frying and sautéing
Sensory analysis of food
Plating of the various components of the dish
2 – Food preparation and culinary techniques applied to clinical nutrition
Vegetarian diet
Food plans of soft consistency
Hypoproteic and Hyperproteic diet
Internship(s)
NAO
Bibliography
Bibliografia principal
Coenders, A. (2001). Química culinaria : estudio de lo que les sucede a los alimentos antes, durante y después de cocinados. Zaragoza: Editorial Acribia.
Damodaran, S.; ; Parkin, K. L. ; ; Fennema, O. R., ed. lit. – Fennema’s food chemistry. Fourth edition. Boca Raton : CRC
Press/Taylor & Francis Group, cop. 2008. xii, 1144 p.. ISBN 978-0-8493-9272-1
Goios, A., Liz Martins, M., Oliveira, A. C., Afonso, C., Amaral, T. (2014) Pesos e porções de alimentos. Faculdade de Ciências da Nutrição e Alimentação da Universidade do Porto.
Bibliografia secundária
Chen, J., Rosenthal, A. (2015). Modifying food texture. Vol. 1 : novel ingredients and processing techniques. Cambridge: Elsevier Science & Technology (Woodhead).
Chen, J. , Rosenthal, A. (2015).Modifying food texture. Vol. 2 : sensory analysis, consumer requirements and preferences. Cambridge : Elsevier (Woodhead)