Module in Basic Food Preparation (FTPC 107)

Simple item page
dc.contributor.authorAbat, Rossana P.
dc.date.accessioned2026-07-27T03:19:15Z
dc.date.available2026-07-27T03:19:15Z
dc.date.issued0000
dc.descriptionModule 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
dc.format61 p.: col., ill.
dc.identifier.citationAbat, 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.
dc.identifier.urihttps://lakasa.dmmmsu.edu.ph/handle/123456789/2268
dc.language.isoen
dc.publisherDon Mariano Marcos Memorial State University - Mid La Union Campus
dc.sdgSDG 3
dc.sdgSDG 2
dc.sdgSDG 4
dc.sdgSDG 12
dc.subjectFood industry and trade
dc.subjectFood science
dc.subjectFood handling
dc.subjectFood handling--Safety measures
dc.subject.ddcCooking
dc.subject.ddcFood and drink
dc.subject.ddcFood--Safety measures
dc.subject.lcshFood service
dc.subject.lcshNutrition
dc.subject.lcshFood handling--Sanitation
dc.titleModule in Basic Food Preparation (FTPC 107)
dc.typeInstructional Material
Files
Original bundle
Now showing 1 - 1 of 1
No Thumbnail Available
Name:
PUB-IM-n.d.-AbatRP-FT.pdf
Size:
405.49 KB
Format:
Adobe Portable Document Format
Download
License bundle
Now showing 1 - 1 of 1
No Thumbnail Available
Name:
license.txt
Size:
1.71 KB
Format:
Item-specific license agreed to upon submission
Description:
Download
Collections
Instructional Materials (IMs)