Catering Technology

Foodservice and catering technologies: definitions, flow-sheets and classification of operations and processes. Dimensions and units of physical and theromdynamic properties; unit systems and unit conversion. Mass balances (with numerical applications). Heat transfer: conductive heat transfer (with numerical applications), convective heat transfer (with numerical applications), radiative heat transfer. Energy balances and properties of saturated steam (with numerical applications). Factors and phenomena affecting food spoilage and degradation. Principles and techniques for food stabilisation. Kinetic reactions: kinetc models applied to shelf-life studies and to microbioal growth and death. Food service and catering techniques: classification and organisation of foodservice systems; purchasing, receiving and storage, production and service of meals; facilities and equipment. Freezing and deep freezing of food: phenomenological description, techniques and equipment. Food cooking techniques: effects on product quality; equipment. Materials and features of foodservice equipment.