Module in Basic Food Preparation (FTPC 107)
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Date
0000
Authors
Journal Title
Journal ISSN
Volume Title
Publisher
Don Mariano Marcos Memorial State University - Mid La Union Campus
Abstract
Description
Module I Food Selection -- Sensory Criteria -- Nutritional Criteria -- Cultural Criteria -- Religious criteria – Psychological sociological criteria -- Module II Food Evaluation -- Food Preparation Basics -- Measuring Ingredients and Mixing Techniques -- Heating Foods -- Tools and Equipment – Module III Introduction to Foods -- Protein (meat, poultry, fish, dairy and eggs) – Phytochemicals (vegetables, fruits, soups and salads) -- Complex carbohydrates (cereals, flours and bread) --Desserts (refined carbohydrates and fat) -- Water and beverages
Keywords
Food industry and trade, Food science, Food handling, Food handling--Safety measures
Citation
Abat, Rossana P. (n.d.). [Instructional Materials, Don Mariano Marcos Memorial State University - Mid La Union Campus, City of San Fernando, La Union]. Lakasa ti Sirib, DMMMSU Institutional Repository.