The University of Jordan
Faculty of Agriculture
Program: B. Sc
Department of Nutrition and Food Technology
First semester 2013/ 2014
Principles of Food Preparation (643322)
Credit hours
3
Coordinator/
Lecturer
Dr. Maher Al-Dabbas
Course website
Office hours
Day
Sunday
Time
9-10
12-13
Monday
11-12
1-2
Level
Third
Office
number
283
E-mail
m.aldabbas
@ju.edu.jo
Tuesday
9-10
12-13
Prerequisite
Office
phone
0603231
0603322
22425
Place
Room 189
Wednesday
11-12
-
Thursday
9-10
-
Course Description
Cookery processes and their properties; structure, composition and nutritive value of
foods; main cooking methods, changes taking place during preparation and cooking
especially in the nutritive value and the quality of the product.
Learning Objectives
1. To acquire a basic knowledge of food science and their relationship to food
preparation.
2. To acquire a basic understanding of nutrients regarding sources, functions, and
their role in the art of food preparation.
3. To be familiar with the concept of quality of the food ,their nutritional
significance and culinary nutrition.
4. To develop an essential understanding of the scope of food preparation and
culinary nutrition
5. To acquire a fundamental background of the methods of food preparation, moistheating and dry-heating methods.
6. To practice the methods and techniques of food preparation at laboratory scale,
and to evaluate the student`s produce in each lab.
Intended Learning Outcomes (ILOs):
Successful completion of the course should lead to the following outcomes:
A. Knowledge and Understanding: Student is expected to
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or
A1- Describe the objectives of the study of food ingredients and preparation
A2- Describe the structure, composition and nutritive value and the roles and uses of the
different food groups and ingredients, as well as the changes upon storage and
preparation.
A3- To understand and recognize the science of food and nutrition and its relevance to the
culinary arts.
B. Intellectual Analytical and Cognitive Skills: Student is expected to
B1- Choose the most appropriate method for the preparation and cooking different foods.
B2- Select, store, prepare and handle foods appropriately.
B3. Effect of processing techniques and ingredients on the quality of final products.
C. Subject- Specific Skills: Students is expected to
C1- Understand differences in food quality resulting from variations in preparation and/or
ingredients.
C2- Description recipes including the category, cooking time, techniques, equipments,
instruction, description and nutrient analysis
D. Transferable Key Skills: Students is expected to
D1- Adopt safe and hygienic practices in food handling
D2- Evaluate the quality of prepared foods using sensory methods.
D3- Adopt the science and practice of healthy cooking
ILOs: Learning and Evaluation Methods
ILO/s
Learning Methods
Evaluation Methods
A. Knowledge
and
Understanding (A1-A3)
B. Intellectual Analytical
and Cognitive Skills (B1B3)
C. Subject Specific Skills
(C1-C2)
D.Transferable Key Skills
(D1-D3)
Lectures and
Discussions
Lectures and
Discussions
Exam, Quiz and
assignments
Exam, Quiz and
assignments
Lectures and
Discussions
Laboratory work
Exam, Quiz and
assignments
Exam, Quiz and
evaluation sheet for
each lab.
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Course Contents
Content
Reference
- Objectives of studying food
ingredients and preparation
- Cookery processes: dry and
moist heat methods; microwave
cookery
- Methods of heat transfer to
the food
Brown A. Understanding Food: Principles and
1st and 2
rd
Preparation.2008. 3 ed. Thomson Wadsworth, London.
wks
A1
B1
and
1st
wk
practical
lab.
D1
C1
and
- Laboratory conduct, safety
Week
Laboratory Manual.( prepared by Prof. Salma
Tukan)
and hygiene responsibilities
-Vegetables,
fruits
and
legumes:
classification,
composition and nutritive
value; uses, selection and
storage; cooking methods and
their effects
-Demonstration:
measuring
techniques and food evaluation
-Starches: Types, sources, uses
and roles; gelatinization, gel
setting and retrogradation;
factors influencing cooking
Brown A. Understanding Food: Principles and
3rd and 4th
Preparation.2008. 3rd ed. Thomson Wadsworth, London.
wks
A2, B1,
B2, B3,
C1, D2
Laboratory Manual.( prepared by Prof. Salma 2nd
wk
Tukan)
practical
-Brown A. Understanding Food: Principles and
5th wk
rd
Preparation.2008. 3 ed. Thomson Wadsworth, London.
- Potter & Hotchkiss. Food science. 1995. 5thEd. New
York: Chapman & Hall.
C1, D2,
A1
A2, A3,
B1, B2,
B3,
C1,C2
D3
3nd
wk
practical
- Preparation of vegetables
Laboratory Manual.( prepared by Prof. Salma
Tukan)
-Cereals: Types, structure,
composition and nutritive
value, cereal products;
principles of cooking; storage
Brown A. Understanding Food: Principles and
6th wk
rd
Preparation.2008. 3 ed. Thomson Wadsworth, London.
- Potter & Hotchkiss. Food science. 1995. 5thEd. New
York: Chapman & Hall
- Dried legumes cookery and
ILO/
s
Laboratory Manual.( prepared by Prof. Salma Tukan) 4th wk
table setting
Eggs: Structure, composition
and nutritive value; quality,
deterioration, egg flaws and
storage; properties and uses,
egg dishes and hygienic
handling
Starches
Brown A. Understanding Food: Principles and
7th wk
rd
Preparation.2008. 3 ed. Thomson Wadsworth, London.
- Potter & Hotchkiss. Food science. 1995. 5thEd. New
York: Chapman & Hall.
Meat, poultry and fish:
-Brown A. Understanding Food: Principles and
Laboratory Manual.( prepared by Prof. Salma Tukan 5th wk
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8th and 9th
C1,
A1
D2,
A1, A2,
A3, B1,
B2, B3,
C1,C2
D3
A2, B1,
B2, B3,
C1,C2
D1, D2,
D3
A1, A2,
A3, B1,
B2, B3,
C1,C2,
D1, D2,
D3
A2, B1,
B2, B3,
C1,C2
D1, D2,
D3
A1, A2,
structure, composition and
nutritive value; storage; factors
affecting tenderness; cuts of
meats and methods of cooking
and changes upon cooking;
offal and meat products
- cereals cookery
Preparation.2008. 3rd ed. Thomson Wadsworth, London.
wk
- Potter & Hotchkiss. Food science. 1995. 5thEd. New
York: Chapman & Hall.
A3, B1,
B2, B3,
C1,C2,
D1, D2,
D3
Laboratory Manual.( prepared by Prof. Salma Tukan 6th wk
Fats and oils: Types,
composition, sources, and
crystals; selection, uses in food
preparation and safe handling;
storage
-Brown A. Understanding Food: Principles and
10th wk
rd
Preparation.2008. 3 ed. Thomson Wadsworth, London.
- Potter & Hotchkiss. Food science. 1995. 5thEd. New
York: Chapman & Hall.
A2, B1,
B2, B3,
C1,C2
D1, D2,
D3
A1, A2,
A3, B1,
B2, B3,
C1,C2,
D1, D2,
D3
A2, B1,
B2, B3,
C1,C2
D1, D2,
D3
A1, A2,
A3, B1,
B2, B3,
C1,C2,
D1, D2,
D3
A2, B1,
B2, B3,
C1,C2
D1, D2,
D3
A1, A2,
A3, B1,
B2, B3,
C1,C2,
D1, D2,
D3
- Eggs and custards
Flour
mixtures:
main
ingredients, their types and
roles and substitution; main
methods and changes during
baking, causes of failure
Meat and poultry cookery
Milk and dairy products:
Composition, nutritive value
and care; types of milk and
dairy products, uses in food
preparation and changes during
cooking
Deep-fat frying
Sugars and sweeteners: forms,
types, properties and uses.
Pastry and biscuits
Laboratory Manual.( prepared by Prof. Salma Tukan 7th wk
-Brown A. Understanding Food: Principles and
11th
and
rd
Preparation.2008. 3 ed. Thomson Wadsworth, London.
12th wk
- Potter & Hotchkiss. Food science. 1995. 5thEd. New
York: Chapman & Hall.
Laboratory Manual.( prepared by Prof. Salma Tukan 8th wk
-Brown A. Understanding Food: Principles and
13th
Preparation.2008. 3rd ed. Thomson Wadsworth, London.
- Potter & Hotchkiss. Food science. 1995. 5thEd. New
York: Chapman & Hall.
Laboratory Manual.( prepared by Prof. Salma Tukan 9th wk
Brown A. Understanding Food: Principles and
14th
rd
Preparation.2008. 3 ed. Thomson Wadsworth, London.
- Potter & Hotchkiss. Food science. 1995. 5thEd. New
York: Chapman & Hall
Laboratory Manual.( prepared by Prof. Salma Tukan 10th wk
4 /6
A2, B1,
B2, B3,
C1,C2
D1, D2,
D3
A1, A2,
A3, B1,
B2, B3,
C1,C2,
D1, D2,
D3
A2, B1,
B2, B3,
C1,C2
D1, D2,
Hot beverages: types and their
preparation
Cakes and cookies
Yeast-leavened breads
Brown A. Understanding Food: Principles and
15th wk
rd
Preparation.2008. 3 ed. Thomson Wadsworth, London.
- Potter & Hotchkiss. Food science. 1995. 5thEd. New
York: Chapman & Hall
Laboratory Manual.( prepared by Prof. Salma Tukan 11th wk
Laboratory Manual.( prepared by Prof. Salma Tukan 12th wk
D3
A1, A2,
A3, B1,
B2, B3,
C1,C2,
D1, D2,
D3
A2, B1,
B2, B3,
C1,C2
D1, D2,
D3
A2, B1,
B2, B3,
C1,C2
D1, D2,
D3
Learning Methodology
The course will be structured in lectures, discussions, theoretical and practical. The course comprises
overviews, from general understanding to expert knowledge on key topics, and learning is based on lectures
as well as independent learning through exercises, assignments evaluation.
Evaluation
1. Midterm exam (theory & practical)
2. Laboratory reports, quizzes and assignments
3. Final examination
30%
20%
50%
Mon 25/11/2013
Main Reference/s:
Brown A. Understanding Food: Principles and Preparation.2008. 3rd ed. Thomson
Wadsworth, London.
References:
1. Pellett, P and Shaderevian, S 1970. Food Composition Tables for Use in the Middle
East. Beirut.
2. ‫ جامعة القدس‬.‫ إعداد األطعمة وإدارة الوجبات‬.1002 .‫ عصام‬،‫وجيهة وبشناق‬،‫ محمد علي وخليل‬،‫حميض‬
،‫المفتوحة‬
.‫عمان‬
3. Potter & Hotchkiss. Food science. 1995. 5thEd. New York: Chapman & Hall.
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Notes:


Concerns or complaints should be expressed in the first instance to the module
lecturer; if no resolution is forthcoming, then the issue should be brought to the
attention of the module coordinator (for multiple sections) who will take the concerns
to the module representative meeting. Thereafter, problems are dealt with by the
Department Chair and if still unresolved the Dean and then ultimately the Vice
President. For final complaints, there will be a committee to review grading the final
exam.
For more details on University regulations please visit:
http://www.ju.edu.jo/rules/index.htm
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