Lecture 1. Meat industry in system of national economy of RK. Status and prospects of development of meat production. Role of meat foods in nutrition of population. Acceptance and management of cattle, birds and rabbits on meat enterprises. Reception of animal and bird in place of culture. Their transportation.
Lecture-Information
A1, B1, B2, C1, D1,E
Lecture 2.Standards for meat. General characteristic, compound and nutritive value of meat.
Principium of cold treatment. Keeping of cooled meat and meat foods. Cooling purpose.
Kinds of meat foods depending on cold treatment.
Problem solving
A1, B1, B2,E
Lecture 3.Edible by-products: meat-boned, pulpous, woolen, slimy. Heading of cattle. Necessity of skin curing. Morphology of cutaneous covering. Composition and structure of primary layer. Notion about intestinal complex. Structure of walls of intestine. Chemical compound and strength characteristics of their layers. Character of industrial use of intestine.
Problem solving
A1, B1, B2,E
Lecture 4.Assortment of sausage goods and their total characteristic. Specification to product quality.
Main raw material and nutritional ingredients for sausage manufacture. Salt curing of meat.
Disjointing of bulk on primal cuts. Cutting on portions. Weighting and packing. Kinds of semi-finished goods
Lecture-Overview
A1, B1, B2,E
Lecture 5.Kinds and grades of animal fat. Their characterization and direction of industrial use. Variety and grades of feed flour. Technical fat and direction of its usage. Assortment of products, produced from blood, there characteristics. Characteristics of gelatin and glue. Raw material for getting of gelatin and glue.
Lecture-Overview
A1, B1, B2, C1, D1,E
Lecture 6. Requirement, presenting to milk, as raw material of dairy industry.
Seasonal variations of compound and properties of undesignated milk and their significance in production of dairy products. Exponents, characterizing quality of milk.
Lecture-Information
A1, B1, B2,E
Total for lectures:
3.1.2 Theme of laboratory classes
Theme 1. Definition of specific belonging of meat.
Qualitative reaction on glycogen.
Determination of melting point and refraction coefficient of fat.
research
A1,B1,B2,C1D1,E
Theme 2. Definition of freshness of meat and meat products.
Precipitation reaction. Reaction on Nessler's reagent.
research
A1, B1, B2,E
Theme 3. Definition of qualitative indicators of animal fat. Organoleptic analysis. Definition of weight fraction of moisture. Acidity test
research
A1, B1, B2,E
Total for laboratory classes
Total for the 1st Module
Module 2. Technology of milk and dairy products
3.1.3 Themes of lectures
Lecture 7. Compound and properties of milk, significative capability of mechanical handling of milk. Modern methods of processing milk. Kinds of thermal treatment of milk. Pasterurization and sterilization of milk
Lecture-Overview
A1, B1, B2,E
Lecture 8.Technological diagrams of production and cooking schedule. Technology of reduced, melted, proteic, vitaminized milk and milk beverage.
Storage conditions and shelf-life of various kinds of cream, diseases of cream
Lecture-Information
1, C1, E1
Lecture 9. Role of lactate microflora in production of fermented milk products. Properties of microflora, significative selection of sourdough culture for production of dairy products. Dry and fluid cultures. Classification and characteristics of fermented milk products. Biochemical processes, flowing in the manufacture of fermented milk products.
Lecture-Information
B2, C1, D1, E1
Lecture 10.Methods of coagulation, their usage in production of curd and the influence on properties of coagulate synaeresis and outcome of curd. Methods of evaporation of curd coagulate. Curd cooling methods. Production scheme of sour cream. Schedule of cooking, ageing and ripening of cream. Role and order of homogenization of cream in production of sour cream
Lecture-Information
A1, B1, B2,E
Lecture 11. Theoretical basis of conservation of milk. Classification of preserved milk products. Requirements to quality of raw material for preserved milk products, evaluation test of raw material.
Problem solving
A1, B1, B2,E
Lecture 12. Main methods of drying of dairy products: spray-type, contact, sublimate. Influence on operating conditions and methods of drying on the structure and properties of dehydrated milk.
Lecture-visualization
A1, B1, B2,E
Lecture 13.Technology of production of butter by churning method. Peculiarities of technology of production of various kind of butter.
Lecture-Overview
B2, C1, D1, E1
Lecture 14.Technological advancement, diversification and upgrading of butter. Influence of production methods and compound on the structure, properties and quality of butter. Technology of ice cream
Lecture-Information
B2, C2
Total for lectures:
3.1.4 Themes of laboratory classes
4. Quality inspection of dairy products. Definition of organoleptic indicators. Definition of temperature.
research
A1, B1, B2,E
5. Quality inspection of dairy products Determination of density, acidity, thermal stability of milk.
research
A1, B1, B2,E
6.Quality inspection of dairy products Definition of weight fraction of fat and protein in milk
research
1, C1, E1
7. Definition of milk protein by formol titrating method. Definition of milk solids by computational method.
research
B2, C1, D1, E1
Total for laboratory classes
Total for the 2nd Module
Module 3. Technology of preserves and food concentrates. Technology of public catering and of special-purpose
3.1.5 Themes of lectures
Lecture 15. Structure, chemical composition and colloid-chemical properties of plant cell; influence of these properties on technological processing of raw material. General definition horticultural preserves, their differential peculiarities. Advantages and disadvantages of preserves.
Lecture-Overview
A1, B1, B2,E
Lecture 16. Technology of production of natural preserves from green peas, tomato, corn and related raw material. Assortment and peculiarities of canned compotes.
Lecture-Information
1, C1, E1
Lecture 17.Vegetable and fruited marinades. Assortment and peculiarities of this kind of preserves. Requirements to raw material.
Lecture-Information
B2, C1, D1, E1
Lecture 18.Technology of production of marinades. Standards for end product. Biochemical methods of conservation vegetables and fruit.
Processes, flowing in vegetables and fruit at souring, salting and retting
Lecture-Information
A1, B1, B2,E
Lecture 19. Assortment and classification of meat conserves depending on methods of raw material preparation: natural pack, preserves from boiled and fried meat, from salted meat, from offal and others.
Problem solving
A1, B1, B2,E
Lecture 20. Assortment and classification of canned fish. Preconditioning of raw material: defrosting, wash, removal scale, beheading, viscerating, batching and salting.
Lecture-visualization
A1, B1, B2,E
Lecture 21. Contents of food products drying methods by evaporation.
Influence of drying on microflora and properties of goods. Main regularities of heat-and-mass transfer while drying. Kinds of desiccated products from potatoes.
Lecture-Overview
B2, C1, D1, E1
Lecture 22.Food products drying methods Variants of process diagrams using different methods of preliminary thermal conditioning or mechanical peeling of potatoes. Food concentrates-definition, peculiarities, advantages and disadvantages of dry provisions.
Lecture-Information
B2, C2
Lecture 23.Compound and properties of raw material, its selection and preliminary preparation to curing. Preliminary freezing of raw material. Freezing process. Process of sublimation. Reconditioning and processing of desiccated production.Process diagrams of reconditioning of desiccated production of vegetable and animal origin.
Lecture-Overview
B2, C1, D1, E1
Lecture 24.Classification of public catering products. Primary treatment of raw material. Types of catering establishments.
Lecture-Information
B2, C2
Lecture 25.Technological process of preparation and delivery of soups. Assortment of soups and peculiarities of their preparation, changes, happening in products at preparation of soups. Technological process of preparation of sauces, their assortment and their rational use to various dishes. Physical and chemical changes occurring in foods when cooking sauces.
Lecture-Overview
B2, C1, D1, E1
Lecture 26.Process diagrams of preparation and delivery of dish and side dish from vegetables and mushroom in assortment. Dish and side dish from grits, bean and macaroni products. Technological process of preparation, delivery of dish and side dish from grits, bean and macaroni products, outcome.
Lecture-Information
B2, C2
Lecture 27.Technological process of preparation and delivery of fish and seafood dish in assortment. Physico-chemical processes, happening at thermal conditioning. Nutritive value and classification of dish from meat. Principle of selection of side dish and meat sauce.
Lecture-Overview
B2, C1, D1, E1
Lecture 28.Technological process of preparation of cold plate and snack, assortment, giving and style. Value of cold plate and snack, nutritive value. Classification and value of sweet dishes. Technology of preparation, norms of style and giving. Sweet dishes.
Lecture-Information
B2, C2
Lecture 29. Hot and cold soft drinks. Value of beverage foods, assortment, technological process of preparation and delivery. Technological process of preparation all of kinds of dough, including culinary and confectionery products.
Lecture-Overview
B2, C1, D1, E1
Lecture 30. Characteristics diet. Ground rules of dietary food. Peculiarities of dietary food menu. Kinds and rules of thermal conditioning of raw material. Peculiarities of technology of preparation of dietary food dish. Technology, assortment of fast-frozen dish. Requirements to storage
Lecture-Information
B2, C2
Total for lectures:
3.1.6 Themes of laboratory classes
Theme 8. Estimation of quality of canned vegetables and vegetable marinades.
research
A1, B1, B2,E
Theme 9. Estimation of quality of canned meat and fish.
research
A1, B1, B2,E
Theme 10. Qualitative characteristics of dried food products from potatoes.
research
1, C1, E1
Theme 11. Technological process of preparation and issue of soups. Preparation of vegetable soup on the basis of kefir.
research
B2, C1, D1, E1
Theme 12. Technological process of preparation and issue of dish and side dish with potatoes and mushroom. Preparation sour cream sauce. Potatoes, baked in sour cream sauce.
research
A1, B1, B2,E
Theme 13. Technological process of preparation and issue of soft drinks.
research
A1, B1, B2,E
Theme 14. Technological process of preparation of pastry. Toasting
