HEPL

Smattering of chemistry, biochemistry and culinary preparations.

To acquire knowledge on the nutritional composition of food, on their manufacture, their conservation and their preparation in the compliance with the rules of hygiene.

To acquire knowledge in compliance with the rules of nutritional balance.

Principles of hygiene in kitchen :

For each nutriment : properties, transformations undergone during handling, operations of storage and conservation; culinary applications.

· glucides ;

· lipids ;

· proteins ;

· vitamins ;

· mineral salts ;

· trace elements ;

· water.

For each group of food : nutritional interest, manufacture, conservation and applications in kitchen.

· the meats (ox ; calf ; pig ; horse ; sheep ; meat offals ; poultries ; pork-butcheries ; game) ;

· fish ;

· eggs ;

· dairy products ;

· greasy substances : oils, butter margarine ;

· starchy foods - vegetables and fruits ;

· drinks ;

· sweetened products.

Grammages ;

Counts of composition ;

Food pyramids ;

Food rations (adult, pregnant woman, elderly person) ;

Rule of composition of the menus.

Exemples de références :

• Technologie et hygiène alimentaire - Eliane Comelade - 1er cahier - Editions Jaques Lanore
• Technologie des aliments et hygiène alimentaire - Eliane Comelade - 2ème cahier - 1995
• Modules de technologie culinaire - M. Faraguna et M. Muschert - Editions BPI - 2006
• Technologie culinaire - Michel Maincent - Collection D. Brunet-Loiseau - Editions BPI - 1999
• Alimentation théorique - Hélène Roudaut et Evelyne Lefrancq - Editeurs DOIN - 2005

Self research - articles redaing.

+ Work on the food groups.