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Lecturer(s)
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Mlček Jiří, prof. Ing. Ph.D.
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Ondrášová Monika, Mgr. Ph.D.
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Course content
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1. Food heat treatment - forms of heat transfer. 2. Food heat treatment - cooking, stewing, baking, toasting. 3. Food heat treatment - frying, roasting, smoking, puffing, microwave heating, etc. 4. Changes during food heat treatment - carbohydrates, fats, proteins. 5. Changes during food heat treatment - vitamins, minerals, dyes and other positive and negative changes. 6. Processes with heat removal. 7. Changes during cooling and freezing. 8. Changes during storage. 9. Suitability of raw materials, main food components important in gastronomy and their changes I. 10. Suitability of raw materials, main food components important in gastronomy and their changes II. 11. Antinutritional, toxic and contaminating substances. 12. Molecular gastronomy I. 13. Molecular gastronomy II. 14. Convenience food, new foods.
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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 examination
- 120 hours per semester
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| learning outcomes |
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| Knowledge |
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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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| Educational trip |
| Educational trip |
| Monologic (Exposition, lecture, briefing) |
| Monologic (Exposition, lecture, briefing) |
| Dialogic (Discussion, conversation, brainstorming) |
| Dialogic (Discussion, conversation, brainstorming) |
| Skills |
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| Simple experiments |
| Educational trip |
| Simple experiments |
| Educational trip |
| Practice exercises |
| Practice exercises |
| assessment methods |
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| Knowledge |
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| Oral examination |
| Didactic test |
| Oral examination |
| Didactic test |
| Grade (Using a grade system) |
| Grade (Using a grade system) |
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Recommended literature
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BALAŠTÍK, J. Vaříme rádi! (ale ne každý den?). Ostrožská Nová Ves: Nakladatelství Jana Hrabcová, 2008. ISBN 978-80-86528-15-1.
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DOSTÁLOVÁ, J. Co se děje s potravinami při přípravě pokrmů. Praha: Forsapi, 2008. ISBN 978-80-903820-8-4.
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KADLEC, P. Technologie potravin ? Co byste měli vědět o výrobě potravin? 1. vyd.. Ostrava: Key Publishing, 2010. ISBN 978-80-7418-051-4.
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McGEE, H. On Food and Cooking. New York: Scribner, 2004. ISBN 978-0-684-80001-1.
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MLČEK, J. Gastronomické technologie II. Zlín: UTB, 2014. ISBN 978-80-7454-417-0.
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THIS, H. Molecular Gastronomy: Exploring the Science of Flavor. New York: Columbia University Press, 2006. ISBN 978-0-231-13312-8.
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