Classes on the subject of Technology of Dietary Foods
During classes, we prepare and examine food and determine its nutritional and caloric value.
SUSHI AND ITS NUTRITIONAL VALUE
Nowadays, consumers have enormous freedom in choosing food products. This reality has contributed to the development of consumer awareness, as there is a desire to choose only the best products. In line with this growing consumer knowledge, we decided to focus on a dish derived from Japanese cuisine.
Sushi is a dish increasingly consumed worldwide, including in Poland. It's widely believed to be high in nutritional value and low in calories. Occasionally, publications contradict this, prompting us to investigate.
Drawing on extensive literature, the participants learned the nutritional value of individual ingredients, as well as the proper way to prepare and consume sushi. They also calculated the basic parameters of their prepared dish:
- nutritional value,
- protein content,
- carbohydrate content,
- fat content.
During classes, we prepare and examine food and determine its nutritional and caloric value.
POULTRY COLD CUTS
Most cold cuts available on the market today contain less and less meat. Food additives are playing an increasingly important role, improving flavor, water absorption, and other product characteristics.
As part of this exercise, the students prepared steamed poultry meats with various additions and assessed their sensory characteristics. One meat was prepared with ingredients that enhanced flavor and increased its "performance," and two meats were prepared with commonly available spices, including one with reduced salt content.
We demonstrated that traditional ingredients can successfully replace flavor-enhancing additives. The audience also learned a method for producing simple, tasty, natural cold cuts that anyone can successfully prepare.
