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Lecturer(s)
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Mráz Jan, doc. Ing. Ph.D.
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Gebauer Radek, Ing. Ph.D.
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Procházka Karel, Bc.
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Náhlík Vít, Mgr.
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Course content
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The course is in the application of freshwater fish, marine fish and other aquatic organisms (crustaceans - shrimps, crabs, crawfish, lobster, shellfish - cuttlefish, squid, octopus, mussels, scallops, oysters, algae) in gastronomy and market network. Gastronomy of aquaculture products is related to the preparation and presenting fish dishes, traditional technology of cooking (smoking, marinating, salting, freezing) and new processing technologies (microwave processing ovens). International cuisine, caviar, Japanese specialties - sushi, surimi, tsukudani, kamaboko. Nutritional importance of fish meat, raw fish appreciation, food safety, control and management systems in food processing (HACCP, ISO, GMP), methods of determining quality. Introducing new products to stores, marketing, advertising, logistics, management and sales organization. Preparation of products for hotels, restaurants and a common kitchens.
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Learning activities and teaching methods
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Monologic (reading, lecture, briefing), Demonstration
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Learning outcomes
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The aim is to familiarize students with the possibilities of freshwater fish and marine fish and other aquatic organisms in gastronomy. To familiarise students in appreciation of raw materials and processing of fish products for the customer
Students get theoretical information and practical experience in gastronomy of freshwater fish. Students manage the preparation, processing and presentation of selected foods and new processing technologies (microwave processing ovens).
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Prerequisites
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unspecified
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Assessment methods and criteria
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Combined exam
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Recommended literature
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Kříž O, Buňka F., Hrabě J. Senzorická analýza potravin II.. Univerzita Tomáše Bati ve Zlíně, Fakulta technologická, 2007. ISBN 978-80-7318-494-.
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Ruiter, A. Fish and fihery products. Composition, nutritive properties and stability. UK OXON, Cab Internnational, 1995.
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Seeliger, D. Ryby a mořské plody. Teubner, 2007.
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Vácha, F., Buchtová, H. Komodity akvakultury. Jihočeská univerzita v Českých Budějovicích, Zemědělská fakulta, 2005. ISBN 80-7040-758-1.
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