Curricular Unit:			Code:
Gastrotechnics			845GAST
Year:	Level:	Course:	Credits:
2	Undergraduate	Nutrition Sciences	4 ects
Learning Period:		Language of Instruction:	Total Hours:
		Portuguese/English	52
Learning Outcomes of the Curricular Unit:
Understand and study how food characteristics and how to process culinary processing; Understand the chemical characteristics of the food that are involved in the various culinary processes; Understand the chemicals and sensory foods with the cooking process; Understand the techniques of cooking and its application in the professional practice of the nutritionist.
Syllabus:
Topic 1 - Culinary methods and Nutritional Sciences 0,25ECTS Topic 2 - Culinary methods and heat transfer. Organoleptic characteristics Topic 3: Food groups: characteristics: physical-chemical, nutritional, sensory. The effects of the cooking processes on the various food groups. 1,5 ECTS Theme 4 - Healthy Cooking Techniques: characteristics, organoleptic changes, methods and strategies. 0,25ECTS Topic 5 - Traditional Portuguese Recipe - 0,25ECTS Topic 6 - The kitchen in the world: the transcultural influence 0,25ECTS
Demonstration of the Syllabus Coherence with the Curricular Unit's Objectives:
To integrate in each one of the subjects of the class the subjects in study: The Culinary and the Sciences of the Nutrition: To recognize and to apply the different tools and guides of measurement of the existing doses and portions. Understand and apply methods of measuring food; B) Culinary methods and heat transfer. Organoleptic characteristics of food: Recognize and apply the various methods of making food; Understand the influence of different cooking methods on food; Apply the methodologies of sensorial analysis of food; Understand the influence of cooking methods on the individual characteristics of each of the food groups; Healthy Cooking Techniques; Apply the various healthy cooking techniques; Understand the application of healthy cooking techniques and their influence on the nutritional composition of the dishes; Recognize the application of healthy cooking techniques; Traditional cuisine in the world
Teaching Methodologies (Including Evaluation):
TP and PL - 9,5 values 1 frequency - 50% 1 practice - 30% Reports - 20%
Demonstration of the Coherence between the Teaching Methodologies and the Learning Outcomes:
The articulation of the various components of the Curricular Unit will occur according to the program: Program of Discipline - Theoretical-Practical Classes - 13 lessons -1h Lecture 1 - Culinary and Nutritional Sciences: Initial Considerations I Culinary and Its Importance in Nutrition Sciences Basic Principles of Food Hygiene and Safety Lecture 2 - Culinary and Nutritional Sciences: Initial Considerations II Doses and Portions: Guides, tools and methods. Differences and similarities. How to measure. The Portuguese Food Wheel Mediterranean Pyramid of Food Classical Table of Food Equivalents Table Used in Traditional Cooking Table of equivalents applied to diet therapy Lecture 3 - Culinary Methods and Heat Transfers I Cooking process: use of water and hot air, such as heat transfer Lecture 4 - Culinary Methods and Heat Transfers II Cooking process: use of fat, water and fat as heat transfer Use of the oven and microwave Lecture 5 - Organoleptic characteristics: the senses and their use Lecture 6 - Derived cereals and tubers I: Types of cereals, Bread, cakes and pastries Processes of fermentation: biological and chemical Lecture 6 - Derived cereals and tubers II Rice, pasta and potatoes Lesson 7 - Legumes Lecture 8 - Dairy products Lesson 9 - Meat, fish and eggs Lecture 10 - Vegetables and Fruits. Spices Lesson 11 - Healthy Cooking Techniques Lesson 12 - Traditional Portuguese cuisine Lecture 13 - Cooking in the World: Mediterranean countries, Eastern countries, Latin America and North America. The cross-cultural influence. Program of the Discipline - Practical Laboratory Classes: Throughout the semester in laboratory classes Lecture 1 - Presentation of the Culinary laboratory. Basic Principles of Food Hygiene and Safety Lesson 2 - Doses and Portions: tools and methods. Differences and similarities. How to measure: How much food weighs. The differences between the various tables. Measuring techniques Lesson 3 - Food Groups: Cereals, derivatives and tubers I and legumes: rice and pasta, and legumes Lecture 4 - Food Groups: Cereals, Derivatives and Tubers II: Bread and Pastry Lesson 5 - Food Groups: Dairy and eggs Lesson 6 - Food Groups: Meat, fish Lesson 7 - Food Groups: Vegetables and Fruit Lesson 8 - Healthy Cooking Techniques I Lesson 9 - Healthy Cooking Techniques II Lecture 10 - Presentation of Work: Group I and II Lecture 11 - Presentation of work: Group III and IV Lesson 12 - Traditional Portuguese Recipe Lesson 13 - World Cuisine
Reading:
BIBLIOGRAFIA - Bennion, M. Scheule, B. (14th edition). Introductory foods. New Jersey: Prentice Hall. - Barham, Peter (2001). The Science of Cooking. Bristol. Springer-Verlag Berlin Heidelberg New York - Margarida Guerreiro, Paulina Mata , A cozinha é um laboratório, 2009. Lisboa. Fonte da Palavra - Science & Cooking: A Companion to the Harvard Course. Michael P. Brenner, Pia M. Sörensen & David A. Weitz Bibliografia específica complementar: será recomendada no decurso das aulas. A Bibliografia de apoio (aulas práticas/aulas teóricas) será disponibilizada online.