Course:FNH341

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Food Theory Applications
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FNH 341
Section:
Instructor: Gerry Kasten
Dean Simmons
Email: gerryk@telus.net
Office:
Office Hours:
Class Schedule: L01 Thurs 2-5pm

L02 Thurs 6-9pm

Classroom: FNH 130
Important Course Pages
Syllabus
Lecture Notes
Assignments
Course Discussion

Course Objectives

The objective of this course is to give students practical, hands-on experience with various aspects of food choice, preparation, and fundamental skills and knowledge in areas such as recipe modification for dietary needs and sensory evaluation of food. Students will expand their knowledge of food in a general sense by exposure to a wide variety of foods from many cultures, as they work in small groups to prepare recipes that illustrate key concepts. This course is closely coordinated with FNH 340, which provides the theory behind the practical applications experienced in FNH 341.

Learning Outcomes

Upon completion of the course, students should be able to:

  • Demonstrate understanding of fundamental knowledge and skills including the practice of kitchen and food safety, practical outcome of therapeutic recipe modification and measurement techniques
  • Apply knowledge and principles of food preparation to a wide variety of foods
  • Understand the role and interactions of ingredients in food preparation
  • Be familiar with the wide variety of foods available to consumers, their preparation techniques, their nutritional attributes and relative cost
  • Demonstrate presentation and facilitation skills related to food products and preparation methods

Required Course Materials

  1. FNH 341 Food Theory Applications Laboratory Manual
    • Lab manual is available for purchase at Copiesmart Copy Centre, 103-5728 University Blvd., Vancouver BC, 604-222-3189.
    • The lab manual should be purchased before the first lab as it will be used extensively.
  2. On Food and Cooking: the Science and Lore of the Kitchen. McGee, Harold Scribner, New York, 2004.
  3. Food FAQs: Substitutions, Yields & Equivalents. Resnick, Linda and Brock, Dee, FAQs Press, Tyler, TX 2003.
  4. Not required, but strongly recommended: The Joy of Cooking. Rombauer and Rombauer-Becker Plume, New York 2004 (or any year).

Course Fee

$50

  • Payable as cash or cheque on the first lab
  • The fee covers food costs associated with the lab
  • Please make cheque payable to: The University of British Columbia

Weekly Topics

Week Topic Date
Week 1 Weighing and Measuring January 5, 2012
Week 2 Supermarket Tour January 12, 2015
Week 3 Eggs and Dairy January 19, 2012
Week 4 Flours and Baked Goods January 26, 2012
Week 5 Fats and Oils February 2, 2012
Week 6 Breads and Pastries February 9, 2012
Week 7 Grains and Grain Products February 16, 2012
Week 8 Midterm Break February 20-24, 2012
Week 9 Meat and Soy March 1, 2012
Week 10 Fish and Seafood March 8, 2012
Week 11 Soups and Sauces March 15, 2012
Week 12 Legumes, Nuts and Seeds March 22, 2012
Week 13 Fruits and Vegetables March 29, 2012
Week 14 Desserts April 5, 2012

Attire

Students must wear a clean apron or lab coat with closed toe shoes. Long hair must be tied back or covered. Hair which moves when the head is moved must be tied back so that it does not move or it must be covered. Jewelry is not allowed. Please see Rules for the Lab for more information. Please Note:

  • Students may only attend the lab session in which they are registered.
  • Regular attendance is mandatory.
  • Students must notify the instructors as soon as possible ahead of time if absence from a lab is unavoidable. Please see the UBC Calendar: http://www.calendar.ubc.ca/?tree=3%2C48%2C0%2C0. Students who are absent due to illness should be prepared to present a physician's note explaining their absence.
  • Students are expected NOT to attend if they are ill with a communicable disease. If you are in doubt, please feel free to consult the instructors.

Assignments and Evaluation

This is a practical course and this will be reflected in the evaluation. Completing the quizzes before the lab ensures that students have read and understood the work that will be undertaken. Students should come to the labs having read and considered the "Questions for Discussion" in each module. While these questions may or may not be specifically discussed in class, the concepts are important to each module's work. Assignments will demonstrate that students are able to apply concepts covered in the lab. Please note that marks will be deducted for poor use of grammar and incorrect spelling.

Marking guides are included below.

Activity Percent of Grade
Vista Quizzes 55%
Presentation Assignment 20%
Recipe Assignments 15%
Shopping Assignment 5%
Participation 5%

Late assignments will receive a mark of zero. Plagiarism will not be tolerated. Refer to the UBC Plagiarism guidelines available at: http://learningcommons.ubc.ca/resource-guides/avoiding-plagiarism/.

Weekly Vista Quizzes

Quizzes to be completed prior to each lab. Quizzes must be completed by 1:00pm on the day of class (for both afternoon and evening labs). Quizzes completed after the lab will not be marked, unless discussed with and agreed to by the instructors before the day of the lab. Each of the 11 quizzes is worth 10 marks, for a total of 110 marks (or 55%).

Three Brief Recipe Assignments

These assignments are to be done individually. Following three different labs within the term, find and prepare a recipe of your choice that illustrates principles covered in the lab. Submit the recipes, including publication details, to the instructors along with:

  • A brief discussion of why you chose the recipe and how it relates to a concept from the lab.
  • Cost of preparing the recipe (using the costing template and FAQ text for conversions).
  • Highlights of your experience making it.
  • How it tasted.
  • Any suggestions to improve it.
  • Whether or not you would want to make it again or recommend it to others.

Recipes may be chosen from the following sources:

  1. Cookbooks, Magazine or Newspapers - When submitting this recipe, please include a citation.
  2. Packages - (e.g. boxes, cans, bottles, manufacturer's website) When submitting Package recipe, please hand in the package or a digital file of the package (i.e. photo, scan, etc.) or URL.
  3. Marketing Board - (e.g. Dairy Farmers of Canada, Alberta Pork, Beef Information Centre, Alberta Barley Commission, Saskatchewan Pulse Growers) When submitting Marketing Board recipe, please submit leaflet/pamphlet or URL.
  4. Family recipe - e.g. a recipe from a relative or family friend.

Please note:

  • Recipes from the internet or from the food network or other television programs will not be accepted.
  • Each recipe source may be chosen only once (i.e. for one assignment only).

Students may choose any lab, except Week 13: Fruit and Vegetables, and Week 14: Desserts. Assignments will not be accepted after the end of the lab on Week 12. Late assignments will receive a mark of zero. Plagiarism is not tolerated. Refer to the UBC Plagiarism guidelines available at: http://learningcommons.ubc.ca/resource-guides/avoiding-plagiarism/.

Assignments are due Wednesday at Noon to ensure sufficient time to print and submit a paper copy, should need arise. One assignment must be completed and handed in by Week 5. One assignment must be completed an handed in by Week 9. The final assignment must be completed and handed in by Week 12. Each of the three recipe assignments is worth 10 marks.

Students must submit their assignments through Vista. Gerry will confirm receipt and ability to open documents of any assignments. If you do not receive confirmation within 24 hours, please hand in a paper copy at the lab the following day.

Shopping Essay Assignment

This assignment is 1000 words maximum, to be done individually. The Shopping Essay Assignment is due on or before the due dates listed. Please note both your chosen store and the associated due date.

Assignments are due Wednesday at Noon to ensure sufficient time to print and submit a paper copy, should need arise. Students must submit their assignments through Vista. Gerry will confirm receipt and ability to open documents of any assignments. If you do not receive confirmation within 24 hours, please hand in a paper copy at the lab the following day.

During the term, Students must visit a grocery store that is outside of their usual food shopping experience. Assignments will be marked on the student's description of the following:

  • Name and location of the store
  • Consumers targeted by the store (i.e. Ethnicity, Culture, Income, Quality, Standards)
  • Description of range of foods in the store
  • Any foods purchased and eaten
  • General experience of the visit
  • Conclusion: Aside from familiarity with ethnic foods, how will familiarity with this store and the experience of shopping here contribute to your professional knowledge base?
Store Due Date
Omnitsky Kosher

5866 Cambie Street

January 11, 2012
El Sureño

1730 Commercial Drive

January 18, 2012
H mart

590 Robson Street

January 25, 2012
Fujiya

912 Clark Drive

February 1, 2012
Aling Mary's

2656 Main Street

February 8, 2012
Cioffi's

4156 East Hastings, Burnaby

February 15, 2012
Jasmine Market

4323 Main Street

February 29, 2012
Yaas Bazaar International Foods

1860 Lonsdale Avenue, N Vancouver

March 7, 2012
Punjab Food Centre

6635 Main Street

March 14, 2012
Chinatown Supermarket

239 Keefer Street

March 21, 2012

Food Bank Assignment (Optional)

This optional assignment is to be done individually. The Food Bank Assignment may be completed as an alternative to the third recipe assignment. Students must notify the instructor of their interest in completing this option, as the food bank is interested in minimizing disruption and prefers a group visit by students, rather than individual visits.

Food security is an issue in Metro Vancouver, throughout B.C. and all of Canada. Many people depend on food banks for a significant part of their monthly foods. However, there is sometimes no choice in the foods that one receives.

For this assignment, the instructor will contact the coordinator, XXXXX, at the Greater Vancouver Food Bank to set up an appointment for a group visit to the food bank: XXXXX The Greater Vancouver Food Bank 1150 Raymur Avenue Vancouver, BC V6A 3T2

Students must determine the contents of a weekly food bag. You may choose a bag targeted to a single person or a bag targeted to a family. When choosing a family bag, determine (i.e. ask) the nature of the family whose food needs it is intended to supplement (i.e. 1 adult and 2 children).

List the contents of the bag, including product name (i.e. Spam), type of product (i.e. canned processed meat), size of product (i.e. 198g), Canada Food Guide food group (i.e. Meats and Alternatives), and the number of servings the product provides (i.e. approximately 4 50-gram servings). Please note that Nutrient Analysis is not necessary.

From the foods list, develop a menu plan that will use all of the products in the bag. You are welcome to use products in imaginative or alternative ways (i.e. from a macaroni and cheese dinner, use the cheese powder in one dish and the macaroni in a different dish).

You are welcome to use ingredients that are not included in the bag, but you must include the amount and cost of such ingredients (i.e. "add 1 cup of brown rice; volume-to-weight conversion is 1 cup=196g; purchase price is $2.99/907 g; added cost = $0.65). The cost of added ingredients must not exceed $5.00. Think practically here: it is possible to purchase 1 cup of rice, but not possible to purchase 1/2 can of corn. Some foods may need to be purchased in complete container units.

List the number of meals in the food bag that will contribute to an individual's or family's intake (i.e. 4 breakfasts, 3 lunches, and 2 suppers). Using the Canada Food Guide Servings provided by the bag, assess the impact of the bag on meeting an individual's or family's nutrition needs.

As this assignment is more time consuming than other assignments and utilizes knowledge and skills not included in the instruction of the course, there will be 5 bonus marks (i.e. 2.5% of the final mark) added to the student's overall grade (Note: even with added bonus marks, no final mark can ever exceed 100%).

Participation

All students will start the term with 10 participation marks. Marks will be deducted for non-attendance (unless agreed upon previously by the instructors), hair not tied back, lack of appropriate clean attire and poor conduct within the lab. Poor conduct includes not turning off cellphones/pagers/PDAs, texting, poor food safety and kitchen safety practices, lack of courtesy, tardiness to class, not putting equipment away, or not taking out the garbage.

Supermarket Nutrition Tour

All students must participate in the supermarket tour at Save On Foods' Wesbrook Village Store (5945 Berton Avenue) on January 12, 2012.

Presentation Assignment

One major assignment to be done in pairs. Students pairs and topics and date of presentation will be assigned by the instructors during the first lab. All assignments involve some research and cooking at home, followed by conducting an in-class demonstration, a tasting and a class discussion.

The assignment is worth 40 marks (20%). Both students will receive the same mark. As each assignment is an integral part of the learning experiences of the associated lab, there is no opportunity for presentations to be late.

  • As this is a practical foods-based course, students must focus on food in their presentations. While nutrition issues are important to dietetic practice, all other courses focus on those issues. This is the sole course in which students deal with foods-based issues, and this should be reflected in the subject matter of presentations.
  • Assignments are designed to get students into grocery stores and kitchens to expand their practical food experience and to share results with the class to develop their presentation skills.
  • Handouts should be used to summarize key points of the presentation. Please keep in mind that handouts are a minor part of the assignment and should, hence, be brief.
  • Please discuss your assignment with the instructors ahead of time so you are clear about expectations and the time of your presentation within the lab.
  • As some baked products prepared ahead of time may stale, and therefore confound the tasting experience, carefully wrap and freeze products that are made earlier than the night before the lab. Be sure to allow time for them to thaw.
  • Students will present the results of their assignment during the lab on that topic. Presentations should be between 20-25 minutes, and should include facilitated group discussion. Marks will be deducted if presentations are less than 15 minutes or over 25 minutes in length.

Presentation Assignment Topics

Week 3: Eggs and Dairy†

People avoid eating eggs for many reasons. Some non-egg egg substitutes are listed in the lab manual and there may be others, which you will find when researching the topic. There are also commercial non-egg "egg replacers" available. Make two versions of the same recipe (e.g. a simple cake, muffin, or biscuit recipe of your choice); in one use eggs, and in the other use a substitution listed in the lab manual of one which you research or a commercial product. Bring them to class for sampling. Be prepared to discuss success of the substitutions, and make recommendations for use. Discuss taste, smell, cooking characteristics and palatability.

Week 4: Flours and Baked Goods

Quick sweet bread made with 100% whole wheat versus one made with 100% whole wheat flour augmented with gluten flour. Prepare two versions of a whole wheat quick bread recipe. In one version, substitute 1/4 cup gluten flour for 1/4 cup of the whole wheat flour. Otherwise the recipes should be the same. Bake both versions and bring them to class. Evaluate the texture, crumb, loft, volume. Be prepared to discuss the effects of using gluten and the impact of fibre on gluten development.

Week 5: Fats and Oils

Choose a recipe for a dish frequently consumed in your culture and which you consider high in fat. Modify it to reduce the fat by 50%. Cook both versions and bring them to class. Discuss why you chose the recipe, why you made the changes you did, and lead the class in a taste test to determine how the changes affected the palatability. Discuss taste, smell, cooking characteristics, and palatability.

Week 6: Bread and Pastry†

Find a gluten-free bread recipe and make it. Note observations about handling and baking characteristics. Find a commercial gluten-free bread mix and make it according to the instructions. Make observations about handling and baking. Freeze bread until the morning of the lab. Purchase a commercial gluten-free ready-to-eat loaf of bread. Present your gluten-free breads to the class for sampling. Discuss differences from standard bread, suggestions for improvement and potential uses. Discuss taste, smell, cooking characteristics, and palatability.

Week 8: Grains and Grain Products

Choose a whole grain that you would like to become familiar with. Choose a recipe, which you will prepare and bring to the lab for tasting. Discuss your experience with purchasing and preparing the whole grain, including time involved. Be prepared to offer three practical suggestions (either from your experience or from books) for things consumers can do to make it easier to eat more whole grains. Discuss taste, smell, cooking characteristics, and palatability.

Week 9: Meat and Soy

Research meat and meat alternatives (such as legumes, nuts, seeds, eggs, and nut butters) portion sizes as recommended by Canada's Food Guide. Demonstrate these portions for the class, discussing any differences in portion sizes and be prepared to recommend ways consumers might learn and recall these portion sizes at meal times. As this is typically the most expensive food group for consumers, discuss ways of meeting recommendations with lower cost items, without sacrificing taste. (This demonstration does not necessarily need to include tasting.)

Week 10: Fish and Seafood

Consumption of mackerel and sardines is an inexpensive way to increase omega-3 fatty acids yet few people have experience using them. Research recipes using canned or fresh mackerel or sardines. List resources you consulted. Prepare your favourite for the class to try. Discuss taste, smell, cooking characteristics, and palatability.

Week 11: Soups and Stews

Make a stock from scratch. It may be any type of stock. Purchase a commercial, pre-prepared similar product. Prepare a table comparing cost, key nutrient content, and preparation time required. Bring both versions of stock to class, heat them, and conduct a taste test to compare palatability and acceptability. Lead a discussion about the implications and other ways to produce a nourishing soup when pressed for time.

Week 12: Legumes, Nuts and Seeds

Beans are nourishing and inexpensive, but they do take time to prepare. Make a bean chili from a recipe of your choosing, cooking the beans from a dried state. Calculate the cost per serving, the protein, calories, fat, fibre, and sodium per serving. Purchase a pre-prepared bean chili. Compare nutrients and cost to the one you made. Bring them both to class for sampling. Be prepared to discuss differences and to make suggestions on ways people can make use of beans in the home kitchen more convenient. Discuss taste, smell, cooking characteristics, and palatability.

Week 13: Fruits and Vegetables

Buy fresh cauliflower, carrot and broccoli. Wash and cut into pieces for a suitable size for a fresh vegetable plate. Separate into two batches. With one batch, assemble a raw vegetable plate, cover, and refrigerate. With the second batch, blanch small amounts of vegetables at a time in a large quantity of boiling water for no longer than a minute, remove from water and plunge into a bowl of water and ice to stop cooking, and then drain on clean towels. Continue until the second batch is blanched and drained. Prepare a second vegetable plate, cover and refrigerate it. Bring to class; discuss the differences in preparation, including the time elapsed since preparation and any differences in appearance. Taste and discuss the differences in taste and texture. What is the practical significance? Discuss taste, smell, cooking characteristics, and palatability.

† As the costs of these presentations are higher, students in Lab 1 and Lab 2 may wish to team up in order to split the costs of these presentations.

Rules for the Lab

Rules for Personal Safety

  • Wear closed toe shoes
  • Use a pot mitt for handling hot items
  • Inform people when you are behind them with hot water or hot pans
  • Take off pot lids by tipping lid away when you release steam
  • Turn pot handles towards the centre of cook top
  • Carry knives with blade pointing down along leg
  • Run burns under cold water immediately
  • Apply pressure and elevate cuts until bleeding stops
  • Inform instructor of accidents and damage

Rules for Food Safety

  • Review Food Safe 1
  • Wear clean apron or lab coat
  • Tie long hair back or wear a cap or scarf
  • Wash hands before starting to cook and every time you contaminate them
  • Use paper towels to dry hands

Clean-Up and Check Out

  • Ensure stoves and burners are off
  • Cutlery and glasses are to be washed in the sterilizing washer†
  • Wash and dry all equipment after use
  • Return equipment to where you found it
  • Wipe down all surfaces and dry
  • Remove debris from sink, rinse and dry it
  • Empty and reline garbage cans
  • All used dishcloths and tea towels placed into laundry bag
  • Have your unit checked before you leave

†Cutlery and glasses washing schedule: Wk 1 - WF; Wk 3 - WM; Wk 4 - WW; Wk 5 - EF; Wk 6 - EM; Wk 8 - WF; Wk 9 - WM; Wk 10 - WW; Wk 11 - EF; Wk 12 - EM; Wk 13 - WF; Wk 14 - WM.

In general, common sense should prevail in the lab. The instructors reserve the right to add further rules.

Recipe Sources

The following are sources used to provide recipes used in the lab:

  • Cheese Primer by S. Jenkins. Workman Publishing, New York, 1996.
  • Chicken by J. McNair. Chronicle Books, San Francisco, 1987.
  • The Complete Book of Chicken by Cooks Illustrated. Clarkson/Potter New York, 1999.
  • The Complete Book of Pasta by Cooks Illustrated. Clarkson/Potter New York, 2000.
  • The Complete Meat Cookbook by B. Aidells and D. Kelly. Houghton Mifflin, New York, 1998.
  • A Cook's Guide to Chinese Vegetables by M. Dahlen. Odyssey, Hong Kong, 1992.
  • Delia Smith's Winter Collection by Smith, D. BBC Books, London, 1995.
  • Elegant and Inspired: Vij's Indian Cuisine by Vij, V and Dhalwala, M. Douglas and McIntyre, Vancouver, 2006.
  • Five Star Food by E. Johnson. Vancouver Sun, Vancouver, 1993.
  • The Gluten-Free Gourmet by Bette Hagman. Owl Books, 2000.
  • Hershey's Kitchens, www.hersheyskitchen.com.
  • The Lighthearted Cookbook by A. Lindsay. Key Porter Books, Toronto, 1998.
  • Mama Never Cooked Like This by S. Mendelson, Talonbooks, Vancouver, 1980.
  • A New Way to Cook by S. Schneider. Artisan Books, New York, 1991.
  • The Pie and Pastry Bible by Rose Levy Beranbaum, Scribner, 1998.
  • Rebar: Modern Food Cookbook by A. Alsterberg and W. Urbanowicz. Big Idea Publishing, Victoria, 2001.
  • Seductions of Rice by J. Alford and N. Duguid. Artisan, New York, 2000.
  • Simply Great Food by P. Chuey, E. Campbell and M.S. Waisman. Robert Rose, Toronto, 2007.
  • Still Life with Menu by M. Katzen. Ten Speed Press, Berkley, 1988.
  • Sunrise Tofu, www.sunrise-soya.com.
  • Tea Breads and Coffeecakes by E. Alston. Harper Collins, New York, 1991.
  • Vegetarian Cooking for Everyone by D. Madison. Broadway Books, New York, 1997.
  • World of the East: Vegetarian Cooking by M. Jaffrey Knopf, New York, 2001.

Sources

The following are the stores where the instructors shop for supplies used in the lab:

Equipment

  • Gourmet Warehouse: 1340 E Hastings St, Vancouver BC, V5L 1S3, 604-253-3022
  • Russell Food Equipment: 1255 Venables St, Vancouver BC, V6A 3X6, 604-253-6611
  • Tinland Cookware: 260 E Pender St, Vancouver BC, V6A 1T7, 604-608-0787
  • Ashton Green: Mail order catalogue, www.ashtongreen.com

Food

  • Famous Foods: 1595 Kingsway, Vancouver BC, V5N 2R8, 604-872-3019
  • El Sureno Market: 1730 Commercial Drive, Vancouver BC, V5N 4A3, 604-253-5017
  • Triple A Market: 1626 Commercial Drive, Vancouver BC, V5L 3Y4, 604-253-6326
  • Norman's Fruit & Salad: 1604 Commercial Drive, Vancouver BC, V5L 3Y4, 604-251-5159
  • Santa Barbara Market: 1322 Commercial Drive, Vancouver BC, V5L 3X6, 604-253-1941
  • Seafood City: 143-1689 Johnston Street, Granville Island, Vancouver BC, V6H 3R9, 604-688-1818
  • Les Amies du Fromage: 1752 West 2nd Ave, Vancouver BC, V6J 1H6, 604-732-4218

Restaurants

  • Harambe Ethiopian Restaurant: 2149 Commercial Drive, Vancouver BC, V5N 4B3, 604-216-1060
  • Tandoori Palace Indian and Pakistani Cuisine: 1439 Commercial Drive, Vancouver BC, V5L 3X8, 604-254-TIKA(8452)

Glossary of Terms

See Course:FNH341/Glossary.