Abat, Rossana P.2026-07-272026-07-270000Abat, 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.https://lakasa.dmmmsu.edu.ph/handle/123456789/2268Module 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 beverages61 p.: col., ill.enFood industry and tradeFood scienceFood handlingFood handling--Safety measuresCookingFood and drinkFood--Safety measuresFood serviceNutritionFood handling--SanitationInstructional Material