Gastrotechnic

Code:

CN21005

Acronym:

GASTR

Keywords
Classification	Keyword
OFICIAL	Physical Sciences

Instance: 2015/2016 - 1S

Active?	Yes
Web Page:	http://moodle.up.pt/course/view.php?id=61&sesskey=vShvcFauwo
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	101	Plano oficial	3	-	5,5	56	148,5

Teaching language

Portuguese

Objectives

The overall goal of this course is to understand the main features of the changes undergone by food during cooking processes. This is an area of study required for the understanding of chemical properties of nutrients more involved in cooking processes of foods, with the primary focus on time and temperature involved in these processes.

Specific Objectives:

- To provide the student with knowledge to be able to plan and execute culinary preparations taking into account the changes undergone by food and organoleptic characteristics of the final product, whether intended for the common consumers and for those needing special care.

 

- To raise awareness of the need to implement the concept of traditional cuisine associated with the Mediterranean Diet, using healthy cooking techniques.

Learning outcomes and competences

The Gastrotecnia as science and art of culinary processes optimization, aims that students develop the following skills :

- Acquire practical in simple culinary preparations and understand that in the context of the "kitchen" it is possible to monitor various chemical concepts and processes (mainly oxidation) and physical (mainly by the action of time and temperature) that occur in food during the cooking process. Thus, students should be able to:

- Identify the different cooking methods and adapt them to the foods;

- know the physical media involved in cooking methods;

- know - chemical characteristics of nutrients , most cooking processes involved in the main food groups - dairy products , meat, fish and eggs , legumes , cereals , legumes/vegetables;

- adapt the cooking method to food in order to preserve its nutritional value;

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

- Know how to plan and execute culinary preparations whether intended for the common consumers and for those needing special care. Thus, students should be able to :

- Enhance the plating a meal with a view to respecting the proportions of the different food groups that make it up; for this, the student should understand the notion of equivalents of the same food group;

- Organize and apply the notion of equivalent both in raw and cooked foods;

- Cook diets with modified texture (soft and liquid), with different energy values ;

- Execute low protein diets;

- Raise awareness of the need for the student to implement the concept of traditional cuisine associated with the Mediterranean Diet, using healthy cooking techniques. Thus, students should be able to:

- Apply the techniques of healthy cooking to the confection of traditional Mediterranean dishes/Portuguese;

- Emphasize the use of ingredients of culture and Mediterranean agriculture / Portuguese.

Working method

Presencial

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

Mandatory literature

Lister Tedd; Kitchen chemistry. ISBN: 0-85404-389-6

Complementary Bibliography

Myhrvold Nathan; Modernist cuisine. ISBN: 978-0-9827610-0-7

Teaching methods and learning activities

Classes will be taught by teachers from the Gastrotecnia course.

Lectures (theoretical classes)- The lectures are essentially masterful taught using the Power Point (via Data Show). We intend to associate the contents with information about curiosities on the subject and its interconnection with everyday life.

We intend to assure a good coordination among the subjects taught in the classroom and the work done in practical classes in accordance with the Gastrotecnia general programme 2013_2014.

Theoretical-practical classes - these classes occur in the Gastrotecnia laboratory, with students from each practical class divided into 4 groups per class and the theme will be in accordance with the food groups (one per class).

Most classes will be divided into three parts:

1st - General, common to all groups, guided by the teacher showing physical and chemical characteristics that food undergoes during the cooking process, as well as some specific aspects to take into consideration when purchasing food.

2nd – In group, but with free character, where students have access to a set of ingredients, but with no recipe to follow. Therefore students from each group will create a recipe with the available ingredients. Although the proposed four groups of ingredients are known in advance, the distribution of the 4 groups will be performed in the class, randomly, so that the students will not know in advance in which of the 4 set of ingredients will be allocated. In this work it is intended that students acquire skills of healthy cooking.

3rd - General, common to all groups, aim to review the work done by each group and to savour the cooking preparations performed by different groups.

Software

Food Processor
Moodle U. Porto

Evaluation Type

Distributed evaluation with final exam

Assessment Components

Designation	Weight (%)
Exame	60,00
Prova oral	15,00
Teste	20,00
Trabalho escrito	5,00
Total:	100,00

Amount of time allocated to each course unit

Designation	Time (hours)
Estudo autónomo	105,50
Frequência das aulas	35,00
Trabalho laboratorial	35,00
Total:	175,50

Eligibility for exams

To obtain frequency of Gastrotecnia,  students (in the ordinary regime) cannot exceed (unjustifiably) the absence limit, so the presence of the student must be at least 75% of practical classes provided in accordance with the academic Regulation of FCNAUP, and still have to have a practical classification of at least 9.5 (ie, 9.5 on a scale of 0-20). Thus, only have access to the final exam (theoretical), students that have obtained frequency and positive evaluation in practical classes.

Calculation formula of final grade

The Distributed Evaluation (RA), Final Exam (EF), which is required to obtain a minimum score of 50% in each plot, with the condition that they are often in accordance with Academic Regulation of FCNAUP.

Formula for calculating the final grade (CF)

EF- this evaluation consists of a written exam which deals mainly with the knowledge and skills acquired by the theoretical component (corresponding to 12 values).

AD- the distributed evaluation results from 3 evaluation procedures (8 values):

- Evaluation of laboratory performance either by observation or by individual questions during classes. And to voluntary work arising from the lectures to be added to the Web page Moodle (3 values);

- Two mini test that deal with the knowledge acquired in the classroom and practical (4 values)

- Presentation of a work in the Moodle platform, which will be a first step in the selection and characterization of a traditional recipe, and subsequent adjustment of revenue by applying the principles of healthy cooking, as well as the characterization of adapted recipe (1 value).

 

The calculation of CF is made from the mark of the DA that corresponds to 8 values out of 20 values (minimum of 4 values) and of the EF mark which corresponds to 12 values out of 20 values (minimum of 6 values) as follows: CF = AD + EF.

Examinations or Special Assignments

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

Observations

Remarks Compulsory Language of instruction: Portuguese