Course Description

Applies scientific principles and techniques to the preparation of food, including carbohydrates, such as fruits, vegetables, sugars and starches; fats, including animal and vegetable, as well as natural and manufactured; and proteins, such as milk, cheese, eggs, legumes, fish and shellfish. Lecture 3 hours. Laboratory 3 hours. Total 6 hours per week.

General Course Purpose

This course provides the student who is preparing for a career in the hospitality industry with basic scientific principles of food preparation, with emphasis on quality control.

ENTRY LEVEL COMPETENCIES

None

Course Obejectives

Upon completion of this course, the student should be able to:

1. critique and analyze food products and recipes on the basis of food preparation principles
2. identify the characteristics of high quality food products based on the factors that affect the physical, chemical and biological reactions of carbohydrates, fats, and protein
3. employ basic equipment in small quantity food preparation
4. demonstrate the safe use and care of equipment used in food preparation
5. know food preparation terminology and demonstrate techniques employed in small quantity food preparation
6. relate the importance of professional appearance and behavior to sanitation and safety in the laboratory
7. know basic information about the nutritive value of carbohydrates, fats, and protein
8. evaluate products prepared in the laboratory by comparing with established standards
9. gain experience of applying principles of measurement of ingredients
10. identify and use various kinds of food thermometers
11. know the graduation scale on each type of thermometer
12. analyze the function of water and heat in food preparation: (solvent, dispersing agent, hydration, medium for heat transference, ionization)
13. describe physical states (solid, liquid, gas) of water
14. evaluate the factors that determine the preparation of high quality vegetables
15. memorize the names of vegetable pigments
16. recognize the nutritional importance of vegetables in the diet
17. study the relationship between variety characteristics and quality characteristics in fruits and vegetables
18. study the relationship between variety characteristics and quality characteristics in fruits and vegetables
19. test color, flavor, textural changes in vegetables caused by acids, alkalis, minerals, enzymes, and heat
20. determine the effect of method and time of cooking on vegetable color, flavor, and structure
21. prepare and examine the effects on vegetables using different cooking methods, i.e., baking, broiling, sautéing, stir-frying, soufflés, and casseroles
22. evaluate the factors that determine the preparation of high quality fruits
23. study the conditions that affect enzymatic browning
24. study the effect of breakdown of compounds and hemicellulose on cell structure
25. explain the effect of osmosis on cell structure
26. prepare pectin gels
27. know the relationship between pectin, protopectin, and pectic acid compounds in gel formation
28. taste and name different types of fruits; tropical/sub-tropical
29. illustrate methods of starch granule separation used in gelatinization of the starch
30. emphasize the necessity for separation of starch granules for even hydration and gelatinization
31. study quality characteristics of selected starch thickened food products
32. demonstrate the increase in viscosity in starch thickened products
33. illustrate acceptable methods for the preparation of white sauces
34. show the relative degrees of viscosity of white sauces prepared with varying ratios of flour to milk
35. discuss the use of these sauces in food preparation
36. demonstrate methods of cookery which retain the nutrients added to enriched rice and pasta products
37. demonstrate methods of cereal cookery
38. learn principles of salad dressing formation based on emulsion principles
39. define temporary and permanent emulsions
40. classify salad dressing according to emulsion type
41. learn the procedure of reforming broken emulsions for use in other recipes
42. recognize common emulsifiers used in food preparation
43. differentiate between a salad dressing and mayonnaise based on standards of identity
44. learn the role of salads in menus and principles of salad preparation
45. define appetizer, accompaniment, main course, and dessert salads
46. prepare salad recipes and evaluate according to standard principles of salad preparation
47. learn the name and distinguishing quality characteristics of green used in salad preparation: iceberg, leaf, endive, romaine, etc
48. study the appropriate type of dressing for main salad classifications
49. discuss and illustrate marinades and salad dressings
50. acquaint students with the properties of fats and oils
51. define smoke point and acrolein
52. learn appropriate deep fat frying temperatures for different foods - protein and carbohydrates
53. study factors that affect the smoke point of fats, and rate of fat decomposition
54. acquaint students with factors that influence fat absorption by deep fat fried foods
55. illustrate principles involved in the preparation of gelatin products
56. compare quality characteristics of a gelatin prepared from plain dry gelatin, and a commercial gelatin mix
57. illustrate and discuss factors that affect the strength of a gelatin gel and gelatin foam
58. identify through laboratory experiments and observation the characteristics of high quality protein products
59. observe denaturation and coagulation of protein foods in the laboratory
60. identify through laboratory experiments and observation the characteristics of high quality protein products
61. acquaint the student with effect of acid on milk proteins
62. identify the role of enzymes in coagulation of milk proteins
63. appreciate the fact that stability of milk proteins may be both desirable and undesirable
64. observe the effect of heat and temperature on milk proteins
65. recognize the different types of milk products in the market place and their uses in a food service operation
66. compare the flavor, cost, convenience and use in cooking of various types of milk
67. understand the relationship between coagulation of milk proteins and the manufacture of natural cheese
68. taste and evaluate natural cheeses and processed cheese products
69. study factors inherent in the production of a natural cheese
70. contrast and compare natural cheese and process cheese
71. define the term "process" cheese and processed cheese food
72. demonstrate the effect of emulsifiers on fat stability in cheese exposed to heat
73. demonstrate the effect of heat on the protein and lactose in cheese
74. observe the effect of length of aging and microorganisms used in aging on cheese flavor
75. discuss the effect of high heat or prolonged heating on cheese proteins
76. illustrate and discuss quality characteristics of shell eggs
77. demonstrate selected methods for cooking eggs
78. describe selected factors that affect the coagulation of egg proteins
79. acquaint the students with differences between stirred and baked custards
80. determine the effect of storage on egg quality
81. identify changes occurring in eggs as they deteriorate
82. demonstrate methods of minimizing the likelihood of forming a ferrous sulfide ring in hard cooked eggs
83. differentiate between the coagulation temperature of egg whites, egg yolks, and whole egg
84. explain the procedures to use while preparing an egg white foam of optimum volume, texture, and stability
85. identify the factors contributing to volume in egg white foams
86. interpret the role of acid and/or sugar in the coagulation of egg white proteins
87. prepare a soufflé
88. diagram primal cuts on a beef carcass
89. differentiate between primal cuts and secondary cuts on a beef carcass
90. prepare and compare dry and moist methods of meat cookery
91. discuss and illustrate factors that determine the tenderness of a cut of meat before cooking
92. discuss the effect of cooking on the quality characteristics of cooked meat
93. identify differences in fat, bone, muscle, and texture of meat cuts from different animals
94. acquaint the student with poultry classified as tender and discuss typical quality characteristics of tender birds
95. review the factors that cause a cut of meat to be considered less tender
96. illustrate moist heat methods of cooking less tender cuts of meat
97. demonstrate that collagen will hydrolyze in the presence of heat and moisture
98. discuss the relative effectiveness of powdered enzyme, fresh enzyme and acid marinades in tenderizing meat
99. evaluate the palatability of meats prepared with mechanical tenderizing, enzyme, and acid tenderizing
100. distinguish between inspection, quality grading, and yield grading of meat and meat products
101. identify the quality grades in meat products/poultry and eggs
102. distinguish between fin-fish and shellfish and memorize the market forms of each
103. prepare different types of fin and shellfish utilizing moist and dry heat methods of preparation
104. determine the effect of pH on the rehydration of dried legumesoutline optimal methods for softening legumes
105. illustrate the use of legumes as meat substitutes
106. acquaint students with the different variety of legumes
107. observe the effect of adding calcium or acid to legumes
108. acquaint the student with the biscuit, pastry and muffin method of combining ingredients for baked products
109. observe changes that occur in muffin batter with extended stirring of ingredients
110. observe the effect of kneading on biscuit dough
111. demonstrate the effect of the buttermilk (acid) leavening system on quality of biscuits
112. illustrate leavening action as water is converted to steam in baked products
113. identify characteristics of the basic sauces
114. prepare basic sauces