GENERAL OBJECTIVES
Supply the student with the basic notions and practical training on the preparation of food while following the norms of quality control, cautions and protocol used in professional fields and its role in the food industry.
CONTENT
UNIT 1:
Gastronomy and its evolution
Gourmet, home and economical kitchens
International kitchens: their evolution
Gastronomic services
Current norms on hygiene (handling, processing, conservation and food services)
UNIT 2:
Soups and stews
Unidad 3:
Cereals: grains, flours.
Refined and whole-rain cereals
Gastronomic techniques
UNIT 4:
Kneading with vegetables and eggs
Kneading with other flours, legumes and dairy
Kneading with enriched products
UNIT 5:
Vegetables: steamed, backed and fried
Salads: purees, puddings, patties, stuffed
Vegetable garnishes
UNIT 6:
Sauces: white, brown
Vegetable and egg-based sauces
UNIT 7:
Meats: cattle, sheep, pork, seafood, poultry, cold meat, organs and sausages
Processes for preparation in humid, dry and mixed conditions
Cocktails, casseroles, grills, fried foods, marinades, breading
Stuffed meats
Hamburgers, meatloaf, pies
UNIT 8:
Breads, pizzas and enriching agents
UNIT 9:
Cakes: Rising agents, chemical and organic
Ingredients: simple to complex
Economic preparation methods
Diet-based modifications
UNIT 10:
Dairy
Classic and diet-based preparations
Thickening techniques: with proteins and carbohydrates
Custards, jellies, sauces, sweets, ice creams and shakes
BIBLIOGRAPHY
• Técnicas de manejo de los alimentos. María Rita Garda. Ed. Eudeba, 2003.
• Alimentos y Nutrición, R. Salinas, Editorial El Ateneo, Buenos Aires, 1988.
• Material provisto por la Cátedra.
TEACHING METHODOLOGY
• Students will participate in multiple cooking assignments and will evaluate the nutritional values as well as the role of distinct food services institutions
• Students will use multiple international cooking databases throughout the semester
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