Course Description
Food selection, preparation, evaluation, and composition.
Athena Title
Food Principles
Prerequisite
(CHEM 1110 and CHEM 1110L) or (CHEM 1211 and CHEM 1211L)
Corequisite
NUTR 3600L
Semester Course Offered
Offered fall
Grading System
A - F (Traditional)
Course Objectives
To understand food preparation techniques To understand basic concepts of food preparation To know the terminology associated with food preparation To investigate basic changes that occur during food preparation To understand how each ingredient functions in a food product To be able to identify and evaluate food products To understand the principles of food preservation To learn technical writing skills To improve basic computer skills
Topical Outline
Introduction to 3600 Laboratory Procedures Food Composition Starches and Cereals Heating Methods Fruits and Vegetables Food Safety (Sanitation) Fats, Emulsions, and Salads Milk and Cheese Eggs Batters and Doughs Red Meat Food Preservation Poultry and Fish Meat Alternatives
Syllabus