Food Preparation FUN 212(Practical part)
First semester 1434 - 1435 AH
Lecture: Ebtihag alnasri
Department: Food and Nutrition- Zahra building.
Email: ealnassri@kau.edu
Dates of lectures: Sunday 1-4-
No. Laboratory: (111) Batool building 41
Division: DAR
Objectives of the course:
Expected at the end of the practical part of the preparation of foods that decision the student will be able to:
· Used weights and normative parallel accurately.
· Identify the effect of different cooking methods on different foods.
· Making different kinds of foods in a scientifically valid a manner.
· Specify the appropriate additions to various foods.
· Comparing the effect of acids and bases on different foods.
· Identify the best ways to preserve the properties of various foods.
Distribution the curriculum
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Week
Subject
Ores
Tools
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First
14/11/1435H
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Preliminary meeting
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second
21/11/1435H
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SENSORY EVALUATION
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Third
28/11/1435H
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National Day vacation
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Fourth
20/12/1435H
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Megeuring Utensils
some important rules in the preparation of foods plant
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Icing Sugar - Brown Sugar - centrifugal Sugar - flour - water - margarine - eggs
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Cup glass normative - large tablespoon - teaspoon - normative spoons - 2 deep bowl - normative of cups of dry and liquid materials - Balance - a sieve – spoons
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Fifth
27/12/1435H
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Periodic test 1
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Sixth
4/1/1436H
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Vegetables
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2 cups each of the (clip Islands rings - green beans - beet clip to cut equal - cabbage or cauliflower clip to cut equal) vegetable
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steamer - a wooden spoon small dishes - a small amount -measuring spoons - cups normative materials dry - measuring cup to measure liquids.
2 pot Stainless Steel amount equal size - 4 small bowl.
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Seventh
11/1/1436H
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Legumes
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oil small bottle - a small white vinegar bottle - 2 cans of sodium bicarbonate
a cup of white beans soaked 12hours - a tablespoon crushed garlic - a tablespoon minced onion
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2 pot Stainless Steel amount equal size
measuring spoons - cups normative materials dry - measuring cup to measure liquids
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Eighth
18/1/1436H
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Fruits
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3 apples - small centrifugal sugar bag - 3 bananas - orange or pineapple juice - lemon juice box – Water
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Knife - 5 small bowl - measuring spoons -measuring cups materials dry - normative cup of liquid
materials - a bowl Stainless Steel one-size for all groups.
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Ninth
25/1/1436H
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Milk
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3.5 cup tomato juice - 2 teaspoons flour - 2 cups full cream liquid milk - 2 teaspoons flour - cup non-fat dry milk - 250 ml fresh cream "whipping cream" - 1/2 cup evaporated milk - 1/2cup full-fat dry milk - 1/4 cup lemon juice - 1/2 cup sugar – vanilla
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2 measuring cup for liquids - 3 small glass bowl - a bowl i Astnales of Steel - a wooden spoon - normative cups for dry materials - hand mixer
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Tenth
3/2/1436H
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Eggs
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Egg dish - bag sugar rough - a small lemon - salt box - gallons of water.
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cooker pot stnales steel one-size-all groups - 2 small dish - a knife - measuring cup for liquids - thermometer - hand mixer - spoon - Tester – repression
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Eleven
10/2/1436H
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Meats
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150 g minced meat - beef 150 g - 150 g veal - 150 g Mutton - a small bottle oil - gallons of water.
A small bottle oil -
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small dishes - 2 small pot - the pot to cook with the size and shape of each one groups - Frying pan - 3 dishes - each oven tray groups - balance.
As much pressure - a wooden spoon - measuring cup for liquids - cups and measuring spoons for dry materials.
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Twelve
17/2/1436H
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Starches and sauces
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Small sugar bag - oil - 3 the cornstarch cardboard tray - bag flour - 3 big lemon beads - water.
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normative cup of liquid - small bowl - normative of the cups and spoons
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Thirteen
24/2/1436H
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Flour and flour mixture
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Instant yeast (Encapsulated 10-11 g) - 2 bag white flour - 1.5 cups flour, brown - water - salt - sugar - packet baking powder - Oil - 2 small eggs
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Template Custard - cups and spoons normative - normative cup for liquids
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1/3/1436H
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Review
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8/3/1436H
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Final test
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Division of grades:
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25
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Laboratories:
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15
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Final test:
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40
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Total
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References:
1. Amy Christine (2010), understanding foods; principles and preparation, 4th, wadsworth publishing.
2. Harry Ed. Walter, Karen Beathard, Janelle M. Walter, Ph.D. (2010), Lab Manual for Understanding Food, 4th, wadsworth publishing.
نرجس حبيب سابا (1997), الطهي علم و فن, دار المعارف العربية, القاهرة. 3
عفاف الجديلي , هناء الحسيني (2006) , علوم الأطعمة التجريبية , مجموعة النيل العربية , القاهرة .4
ز.