30B-10 |
Obtaining optimum food quality: addressing the utensil/equipment component of food preparation |
C. M. MICHAEL, Dept. of Physical Education, Health & Sport Studies, Miami Univ., Oxford, OH 45056 Students who take food courses in a dietetics program benefit from a wide knowledge base. In addition to learning about food standards, nutrient content/preservation and general preparation techniques, students need to learn the impact of utensil and equipment choices on food quality. The effect of utensils and small and major food preparation appliance choices on food characteristics is often overlooked in food science education, but is important in determining such factors as developing optimum flavor, setting correct cooking or baking time, obtaining optimum surface cooking or broiling results, etc. Learning about these aspects of food preparation is part of taking a total systems approach to food quality. The objectives of this presentation are to explain the importance of including food utensil/equipment content in food courses and to illustrate ways in which this can be accomplished. Strategies for teaching this content in beginning and/or advanced foods courses are shared. Students may be presented with a variety of learning experiences: readings, class presentation, laboratory exercises and examinations. Results indicate that as a consequence of including this content, students have a better understanding of the total food preparation process and the effect of utensil and appliance choices on food quality. When presented with different food preparation situations, for instance, they can explain how different utensil or appliance choices will necessitate changes in preparation techniques, times or temperatures to optimize food quality. As a result of teaching this content in an advanced foods course, students are better prepared to understand and write food preparation directions, predict and prevent food quality problems and more thoroughly diagnose food quality problems that occur. Understanding the utensil/equipment component may be useful to any professional who supervises or instructs individuals about optimum food preparation or to professionals who develop or package foods for consumers.
Session 30B, Education
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