| Center |
| Faculty of Pharmacy and Food Sciences |
| Departament |
| Prev. Medicine, Public Health, Food Sc.,Toxic. and For. Med. |
| Lecturers in charge |
| Sin datos cargados |
| Met. Docent |
| Theoretical classes and practical classes during the whole year. Audio-visual methods for the support of theoretical teaching and the practical classes. Programmed visits to different food industries. Bibliography searches and résumés, single or collective. Personal tutorship. |
| Met. Avaluació |
| Examination of the content of the theoretical and practical programs by means of multiple choice test, and short answers to questions. Attendance of practical classes is obligatory. The minimum pass level is 5 marks out of 10. The bibliography search and résumés can influence the final mark. |
| Bibliografia |
| Belló, J. (1998). Ciencia y tecnología culinaria. Ed. Diaz de Santos S.A., Madrid. Neirinck, E., Poulain, J.P. (2001). Historia de la cocina y de los cocineros. Ed. Zendrera Zariquiey, Barcelona. Martínez, M. M. (1989). Historia de la gastronomía española. Alianza Editorial, Madrid. Belitz, H.J., Grosch, W. (1997). Química de los alimentos. Ed. Diaz de Santos S.A., Madrid. Coenders, A. (2001).Química culinaria. Ed.Acribia, Zaragoza. Wong, D.W.S. (1995). Química de los alimentos. Ed. Acribia, Zaragoza. Farnworth, E.R. (2003). Handbook of fermented functional foods. CRC Press. Boca Raton. Taylor, E., Taylor, R. (2001). Fundamentos de la teoría y práctica del catering. Ed. Acribia, Zaragoza. This,S. (1996). Los secretos de los pucheros. Ed. Acribia, Zaragoza. |
| Continguts |
| Introduction to culinary technology. Historical landmarks. Objectives of cooking technology. The cooking area and its processes. The restaurant industry. The cooking area. Culinary operations. Fermentation, maceration and marination. Dry Heating. Humid heating. Microwave cooking. Other culinary techniques. Influence of cooking on foods. Cereals. Vegetables and fruits. Dairy products. Eggs and egg products. Meat. Fish |
| Objetius |
| a.To define the different types of equipment destined for culinary applications. b.To define the optimal conditions of use for the different culinary equipment. c.To define the different types of culinary treatments. d.To define the changes that the culinary treatments produce in foods |
| URL de Fitxa |