Gastrotechnic

Code:

CN21005

Acronym:

GASTR

Keywords
Classification	Keyword
OFICIAL	Physical Sciences

Instance: 2010/2011 - 1S

Active?	Yes
Course/CS Responsible:	Nutrition Sciences

Cycles of Study/Courses

Acronym	No. of Students	Study Plan	Curricular Years	Credits UCN	Credits ECTS	Contact hours	Total Time
CNUP	89	Plano oficial	3	-	5,5	56	148,5

Teaching language

Portuguese

Objectives

To study the main characteristics of food and changes incurred by culinary processes.

. Specific objectives of the lectures and practices GASTROTECHNICS

To understand the interconnection between GASTROTECHNICS and other food science;

To understand the concept of food equivalent of the same group;

-organize and apply the concept of equivalent raw and cooked foods;

-identify the different cooking methods;

-know the physical means involving cooking methods;

know-chemical characteristics of nutrients more involved in the process of cooking foods - dairy products, meat fish and eggs, legumes, cereals, legumes / vegetables;

-understand changes undergone by food during the cooking process and application in healthy cooking;

-adapting the method of cooking food in order to preserve their nutritional value;

-relate the cooking method with the characteristics of food in order to appreciate as much as possible the organoleptic characteristics;

-Apply the techniques of healthy cooking for the manufacture of food;

Confeccionar-soft and liquid diets with different caloric values;

Confeccionar-protein diets

Program

1. GASTROTECHNICS - Study culinary food processing

1.1 Placement discipline

1.2 Method Cocina

1.2.1 Methods of heating in the middle of the heat transfer is the water - bleaching, poaching, baking, steaming, baking under pressure;
1.2.2 Methods of heating in the middle of the heat transfer is the water and fat - stews, and casseroles;
1.2.3 Methods of heating the transfer medium of heat is the air-spit-roasting, grilling and baking;
Type ovens - traditional, convection and microwave
1.2.4 Methods of heating in the middle of the heat transfer is the fat - fry and sauté

1.3. Notions of organoleptic assessment of food

1.3.1 How to evaluate the organoleptic characteristics of a dish to select attributes: general appearance, aroma, texture, flavor
1.3.2 Conditions for the assessment test
1.3.3 Type of tests to apply

1.4. Experimental study and healthy cooking techniques applied to various foods

1.4.1. Major changes undergone by nutrients
1.4.2. Adaptation of the food cooking methods
1.4.3. Healthy cooking techniques

2-GASTROTECHNICS applied to clinical nutrition

2.1 Plans in soft food and liquid concept of equivalent raw and cooked foods, indicating the portion of a food that provides the same content of a particular nutrient.

2.2-Plans in soft food and liquid
2.3-Plans hypo-protein food
2.4-Vegetarian Food - Applications in clinical

Teaching methods and learning activities

Teaching Methods
Classes theoretical explanation, practical lessons.
Practical classes take place in the experimental kitchen in order to familiarize students with all the processes associated with preparing and cooking food. Number of students per classroom practice - maximum 16 students (4 groups of 4 students).

Evaluation Type

Distributed evaluation with final exam

Eligibility for exams

Must be present in practical classes being allowed to miss up to 1 / 3 of the classes effectively taught in accordance with the Regulation of Academic FCNAUP.

Calculation formula of final grade

Practical Assessment - In addition to the ongoing evaluation of their performance in practical classes (with ratings of 0-2 points), students will need to undertake a work group to match (with the rank of 0-2). Resolution of issues raised periodically elearning platform in the discipline (with the rank of 0-2).

Examinations or Special Assignments

Evaluation theory and final exam with questions on the subject of classes (with the rank of values 0-14).

Special assessment (TE, DA, ...)

Special evaluation (TE, DA, ...)
The working students who can not attend the practical classes should be combined with the Regent to be replaced by a work to be delivered within days December 1, 2009

Observations

Remarks
Compulsory
Language of instruction: Portuguese