Food Preparation Processes

Course Coordinator

ECTS points:
8

Program:
preddiplomski

Course number:
39844

Course Description

COURSE CONTENT

  • Basic Food Preparation Processes (mechanical)
  • Basic Food Preparation Processes (thermal)
  • Basic Food Preparation Processes (cooling)
  • Influence of commercial cookery techniques on nutritive and culinary characteristics of fruit and vegetables 
  • Influence of commercial cookery techniques on nutritive and culinary characteristics of eggs and meat
  • Influence of cooking thermal processes on oil stability
  • Culinary properties of dairy and dough products
  • Common additives used in cooking
  • Daily meals. The essentials of menu design and construction
  • Food Service systems Part I
  • Food Service systems Part II
  • Centralised  food service system Part I
  • Centralised  food service system Part II
  • Industrial production of pre-prepared and ready meals Part I
  • Industrial production of pre-prepared and ready meals Part II

LEARNING OUTCOMES

  • describe cooking techniques and their effects on nutritive and culinary properties of food
  • describe role of additives used in cooking
  • define food service systems
  • define daily meals, classify types of menus
  • apply gained skills and knowledge in calculation associated with culinary operations in commercial kitchens and food service industries
  • analyze kitchens and centralised food preparation systems facilities coupled with  technological  and organizational solutions
  • define distribution of foodstuffs by degree of processing and preparation
  • define basic processes in industrial food services

To enrol in this course, the following courses must be completed:

  • Food Microbiology
  • Chemistry and Biochemistry of Food