Subjects

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Catering Technology: Laboratory - N323019

Title:	Laboratoř technologie přípravy stravy
Guaranteed by:	Department of Food Analysis and Nutrition (323)
Faculty:	Faculty of Food and Biochemical Technology
Actual:	from 2013 to 2014
Semester:	summer
Points:	summer s.:3
E-Credits:	summer s.:3
Examination process:	summer s.:
Hours per week, examination:	summer s.:0/4, MC [HT]
Capacity:	unknown / 20 (20)
Min. number of students:	unlimited
State of the course:	taught
Language:	Czech
Teaching methods:	full-time
Teaching methods:	full-time
Level:
Note:	course can be enrolled in outside the study plan enabled for web enrollment

Guarantor:	Dostálová Jana prof. Ing. CSc. Pánek Jan doc. Ing. CSc. Chrpová Diana Ing. Mgr. Ph.D.
Class:	Základní laboratoře

Examination dates Schedule

Annotation -

The practical application of knowledge about the use of food in the preparation of food (their choice and selection of the appropriate cooking time), to prevent loss of nutrients, elimination of harmful substances present in food health and preventing the formation of harmful substances formed during various technological processes. Technological treatment (primary, alternate, medical). Basics of hygiene in catering establishments. Sensory evaluation of food prepared in a menu. Evaluation of the nutritional value of meals - use databases. Creation of menus.

Last update: Pánek Jan (16.02.2015)

Aim of the course -

Students will able to:

choose of appropriate food products and culinary treatment for determined dishes.

know such conditions to choose for raw material treatment to prevent of nutrients losses and minimizing

of harmful compounds.

fundamentals of work hygiene in preparing of dishes.

methods of sensory evaluation of prepared dishes and evaluation of prepared dishes from

nutritional point of view.

formation menus and diets for various population groups.

Last update: Pánek Jan (16.02.2015)

Literature -

R: Emerging Technologies for Food Processing (Da-Wen Sun, Ed.), Elsevier, 2005. ISBN 0-12-676757-2

R: Belitz H.-D., Grosch W., Schieberle P.: Food Chemistry. Springer, 2004. ISBN 3-540-40818-5

Last update: Pánek Jan (16.02.2015)

Syllabus -

1. The basic technological processes in food preparation.

2. Use of databases for assessing the nutritional value of the diet.

3. Creation diet plans using the database Nutriservis.

4. Basic technological methods of food preparation I.

5. Basic technological methods of food preparation II.

6. Alternative technological methods of food preparation II.

7. Alternate technological methods of food preparation II.

8. Technological methods of food preparation for nutritherapy.

9. Preparation of case studies.

10. Analysis of prepared foods - Determination of fat according to Soxhlet, determination of ascorbic acid, assessing the degree of degradation of the frying oil

11. Analysis of prepared foods - Analysis of sensory active volatiles, fingerprinting of triglycerides and oxidized lipids

12. Methods of management of the catering company.

13. Basics of hygiene in food.

14. Excursion to hospital catering facility.

Last update: Pánek Jan (16.02.2015)

Learning resources -

http://www.bezpecnostpotravin.cz/

http://www.nutridatabaze.cz/

http://www.eufic.org/index/cs/

http://www.nutriservis.cz/

Last update: Pánek Jan (16.02.2015)

Registration requirements -

Human Nutrition and Nutrition Policy

Food Commodity Expertise

Food Chemistry

Last update: Pánek Jan (16.02.2015)

Teaching methods
	Activity	Credits	Hours
	Účast v laboratořích (na exkurzi nebo praxi)	2	56
	Příprava na přednášky, semináře, laboratoře, exkurzi nebo praxi	0.5	14
	Práce na individuálním projektu	0.5	14
		3 / 3	84 / 84

Coursework assessment
Form	Significance
Regular attendance	30
Report from individual projects	20
Report from individual projects	20
Examination test	30