The aim of the course is to make students acquire, through direct experience, skills regarding the execution of the main preparations of Italian and International gastronomy and the management of high quality professional cuisine, including legislative and hygienic aspects
teacher profile teaching materials
Haccp, Allergens and intolerance
Science and cooking: the energy of a dish.
Relationship between energy and food/kg and sustainability
Cooking processes without energy administration at constant temperature.
Convection, conduction and radiation.
Boiling point of water in different pressures and solutions, variations of pH units. Melting points of sodium chloride and sucrose. Starch hydration and gelling processes. Emulsions.
Fermentation and leavening. Commodity and production analysis, enzymatic activities, starch water absorption capacity in different conditions and temperatures, protein structures of the dough and pH analysis. The elastic modulus and Maillard reaction, exponential growth of yeast. Gluten as a viscoelastic compound.
Fermented vegetables.
Theobroma cacao: how cocoa bean becomes chocolate
Botanical and commodity analysis, production methods and crystallization phases.
Polymorphism of cocoa butter and its tempering. Infrared thermometer for phase tempering measurement. Phase transition of fats from solid to liquid and vice versa.
Yeasts in confectionery and fermented bakery products.
Formation of alveoli and bubbles in the baking process, phase transition of fats, physical leavening in laminated doughs. Italian croissants, croissants, Venetian blinds, Genoese focaccia, Ferrara bread
Low Temperature Cooking (CBT)
Vacuum: application techniques, advantages and tools for correct use.
Condiments, spices and aromas, how to convey them in fats, acidification and degassing techniques.
Measurement of pressure jump and diagram. Heat transfer mechanisms. Diffusion, extraction and infusion processes. CBT egg and related cooking, coagulation temperatures and protein denaturation. Reverse osmosis.
Sugar: meaning, functions, characteristics, varieties. The sweetening power, processes and solubility curve, sensory analysis and correlation temperature / perception of taste, use in the preservation of jams and marmalades. Shortcrust pastry and pies. Traditional butter and clarified butter. Product variety of sugars.
Programme
Presentation of the courseHaccp, Allergens and intolerance
Science and cooking: the energy of a dish.
Relationship between energy and food/kg and sustainability
Cooking processes without energy administration at constant temperature.
Convection, conduction and radiation.
Boiling point of water in different pressures and solutions, variations of pH units. Melting points of sodium chloride and sucrose. Starch hydration and gelling processes. Emulsions.
Fermentation and leavening. Commodity and production analysis, enzymatic activities, starch water absorption capacity in different conditions and temperatures, protein structures of the dough and pH analysis. The elastic modulus and Maillard reaction, exponential growth of yeast. Gluten as a viscoelastic compound.
Fermented vegetables.
Theobroma cacao: how cocoa bean becomes chocolate
Botanical and commodity analysis, production methods and crystallization phases.
Polymorphism of cocoa butter and its tempering. Infrared thermometer for phase tempering measurement. Phase transition of fats from solid to liquid and vice versa.
Yeasts in confectionery and fermented bakery products.
Formation of alveoli and bubbles in the baking process, phase transition of fats, physical leavening in laminated doughs. Italian croissants, croissants, Venetian blinds, Genoese focaccia, Ferrara bread
Low Temperature Cooking (CBT)
Vacuum: application techniques, advantages and tools for correct use.
Condiments, spices and aromas, how to convey them in fats, acidification and degassing techniques.
Measurement of pressure jump and diagram. Heat transfer mechanisms. Diffusion, extraction and infusion processes. CBT egg and related cooking, coagulation temperatures and protein denaturation. Reverse osmosis.
Sugar: meaning, functions, characteristics, varieties. The sweetening power, processes and solubility curve, sensory analysis and correlation temperature / perception of taste, use in the preservation of jams and marmalades. Shortcrust pastry and pies. Traditional butter and clarified butter. Product variety of sugars.
Core Documentation
The teaching activity is mainly carried out in the laboratory. any bibliographic material will be made available by the teacherType of delivery of the course
Lessons and educational visits to companies specialized in products and materials for the food and wine sectorAttendance
Only 20% of absences are allowedType of evaluation
The exam will consist in the evaluation of an original recipe prepared by the student