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Lecturer(s)
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Škrovánková Soňa, doc. Ing. Ph.D.
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Mlček Jiří, prof. Ing. Ph.D.
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Course content
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1. Food properties. 2. Factors influencing the process of food preparation. 3. Pre-treatment of food and raw materials. 4. Changes during pre-adjustments. 5. Advantages and risks of raw food consumption. 6. Heat treatment of food - forms of heat transfer. 7. Heat treatment of food - cooking, stewing, baking, roasting. 8. Heat treatment of food - frying, roasting, smoking, puffing, microwave heating, etc. 9. Changes during heat treatment of food - carbohydrates, fats, proteins. 10. Changes during heat treatment of food - vitamins, minerals, dyes and other positive and negative changes. 11. Processes with heat removal. 12. Changes during cooling and freezing. 13. Changes during storage. 14. Additional processes.
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Learning activities and teaching methods
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Monologic (Exposition, lecture, briefing), Dialogic (Discussion, conversation, brainstorming), Simple experiments, Practice exercises
- Preparation for course credit
- 25 hours per semester
- Participation in classes
- 16 hours per semester
- Home preparation for classes
- 54 hours per semester
- Preparation for examination
- 25 hours per semester
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| prerequisite |
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| Knowledge |
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| Knowledge of gastronomic technology. |
| Knowledge of gastronomic technology. |
| learning outcomes |
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| characterize the properties of food and the factors influencing the food preparation process. |
| characterize the properties of food and the factors influencing the food preparation process. |
| clarify the basic principles of the processes taking place during the preliminary preparation of dishes. |
| clarify the basic principles of the processes taking place during the preliminary preparation of dishes. |
| describe the changes taking place during the preliminary preparation of foods. |
| describe the changes taking place during the preliminary preparation of foods. |
| characterize the principles of the processes taking place during the thermal preparation of food. |
| characterize the principles of the processes taking place during the thermal preparation of food. |
| describe the changes occurring during heat treatment of foods. |
| describe the changes occurring during heat treatment of foods. |
| characterize the principles of processes taking place during heat removal, storage and changes during these processes. |
| characterize the principles of processes taking place during heat removal, storage and changes during these processes. |
| Skills |
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| evaluate and describe the quality, properties and safety of raw materials and food and factors influencing the food preparation process. |
| evaluate and describe the quality, properties and safety of raw materials and food and factors influencing the food preparation process. |
| choose and apply appropriate procedures and technologies for food preparation. |
| choose and apply appropriate procedures and technologies for food preparation. |
| analyze appropriate food production procedures with regard to the smallest changes and nutritional losses. |
| analyze appropriate food production procedures with regard to the smallest changes and nutritional losses. |
| apply knowledge gained about food production processes in practice. |
| apply knowledge gained about food production processes in practice. |
| design the best storage methods to ensure the maximum shelf life of food and its quality. |
| design the best storage methods to ensure the maximum shelf life of food and its quality. |
| teaching methods |
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| Knowledge |
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| Monologic (Exposition, lecture, briefing) |
| Dialogic (Discussion, conversation, brainstorming) |
| Dialogic (Discussion, conversation, brainstorming) |
| Monologic (Exposition, lecture, briefing) |
| Skills |
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| Simple experiments |
| Simple experiments |
| Practice exercises |
| Practice exercises |
| assessment methods |
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| Knowledge |
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| Analysis of seminar paper |
| Analysis of seminar paper |
| Analysis of works made by the student (Technical products) |
| Oral examination |
| Oral examination |
| Written examination |
| Written examination |
| Analysis of works made by the student (Technical products) |
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Recommended literature
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Barham, Peter. The science of cooking. Berlin : Springer, 2001. ISBN 3-540-67466-7.
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Gajdůšek S. Společné stravování. Brno, 1999. ISBN 80-7157-395-7.
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Harold McGhee. On food and cooking. New York, 2004. ISBN 978-0-684-80001-1.
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Jan Velíšek, Jana Hajšlová. Chemie potravin II. Tábor, 2009. ISBN 978-80-86659-16-9.
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Jan Velíšek, Jana Hajšlová. Chemie potravin I. Tábor, 2009. ISBN 978-80-86659-15-2.
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Jana Dostálová. Co se děje s potravinami při přípravě pokrmů. Praha, 2008. ISBN 978-80-903820-8-4.
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Jaroslav Balaštík. Vaříme rádi (ale ne každý den..). Ostrožská Nová Ves, 2008. ISBN 978-80-86528-15-1.
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Kadlec, Pavel. Co byste měli vědět o výrobě potravin? : technologie potravin. Vyd. 1. Ostrava : Key Publishing, 2010. ISBN 978-80-7418-051-4.
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Mikeš V. Proč se klepou řízky-chemie v kuchyni. Praha, 2008. ISBN 978-80-7363-143-7.
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MLČEK, J. Gastronomické technologie II.. UTB Zlín, 2014. ISBN 978-80-7454-417-0.
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