HM 333 – Food Production Techniques
Course lecturer :
- Dr. Eslam Fathy
Course assistant :
- Mr.Abdallah Mohamed
Course objectives :
Describe the effects of heat on foods proteins, carbohydrates, fats, vitamins, minerals, pigments, flavor components, and fruit and vegetable fiber.
(A12) Explain different method of cooking. (A12) Identify proper sanitation and safety measures while preparing food items. (A13) Recognize a variety of professional kitchen tools and equipment. (A12) Identify the suitable ingredients and equipment for a specific recipe. (A12) Define cooking terminology of food preparation techniques. (A17) Discuss the different organization charts and describe the job description for each position.(A9). Apply different cooking methods and techniques.(B11) Illustrate the culinary techniques.(B13) Analyze data and information from a variety of different sources. (B1) Demonstrate recipe-size adjustments, and proper measuring techniques.(B13) Examine proper procedure used to weigh and measure dry ingredients using the English or metric system.(B13) Prepare meat, poultry, and seafood using both moist and dry heat methods.(C16) Apply principals of sanitation and personal hygiene in kitchen. (C16) Prepare basic stocks, sauces, and soups following an approved standard recipe.(C16) Use the culinary terminologies (C16). Plan a professional kitchen chart with a smooth flow.(C7) Exercise consistent portion control skills. (C7) Evaluate finished food products (C16) practice several techniques of food production.(C16) Handle problems at work environment. (D2) Interact through team work to achieve specific goals.(D1) Search on the internet.(D5) Write assignments according to different articles(D4) Perform communication and presentation skills .(D11) Accomplish tasks within a timeframe.(D3) Practice time management & working under pressure.(D9)
Course description :
This course give students a comprehensive overview of food production techniques by applying updated techniques and maintain hygiene conditions, skills related to professional cooking skills and provide knowledge to maintain the quality of food in terms of flavor, texture, color…etc. as will as a description of the different processing techniques methods, principles of food manufacturing and all theoretical training is supported by the laboratory practice. the course will give students the opportunity to be exposed to a real food production environment and further develop their skills of food processing and food safety, effects of heat, kitchen equipment\’s and recognize raw materials.
Course assessment :
- Mid Term Exam 20% (20 marks|)
- Class Activities (Quizzes, Assignments, Homework, Field Projects, Tutorial ,Practical Exam) 30% (30 marks)
- Final Written Exam 50% (50 marks)
Recommended text books :
S. Labensky, (2007) “On Cooking: A text book of Culinary Fundamentals”, , Pearson Education.
Recommended refrences :
Campbell ,John ;Foskett , David ;and Ceserani ,Victor (2008) . Advanced Practical Cookery. 4th ed. Hodder Arnold. Ceserani ,Victor ; Kinton, Ronald and Foskett , David (1993) .Practical Cooking.7th ed. EL BS . Hodder & Stoughton Educational. Cracknell,H.L. and Kaufmann,R.J.(1991). Practical Professional Cookery.2nd. Ed. MACMILLAN. Kinton, Ronald and Ceserani, Victor (1984). The Theory of Catering. 5th Ed . Edward Arnold Magris, marzia; McCreery, Cathy and Brighton.(1993) Introduction to Catering . BLACKWELL SCIENTIFIC PUBLICATION. Taylor, Eunice and Taylor Jerry. (1991) Mastering Catering Theory . MACMILLAN. . Ursula J., 1991, Hotel and Catering Studies. Hodder& Stoughton . t-conversion-calculator.htm http://www.cuisinecuisine.com/FoodConversions .htm#Food%20Conversion%20Calculator http://allrecipes.com/ http://www.delmonte.com/ http://online-cookbook.com/goto/cook/tcbr/* www.e-cookbooks.net/ingredeq.htm www.hamst7oob.com www.foodgeeks.com/resources/conversion_