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May 30, 2026
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FDNS 1301 - Introduction to Foods
A study of the composition of food and the chemical and biological changes that occur in storage and processing. Includes preparation techniques and selection principles. Lab fees apply.
Learning Outcomes: Upon successful completion, students will be able to:
- Explain esthetic values applied to food preparation, acid/base characteristics, use of heat in cookery, protein properties, composition of milk, egg, cheese, meat and fish, and properties of starch foods.
- Describe what makes a solution.
- Define carbohydrates, lipids, objective food analysis.
- List standards of fruit/vegetable selection.
- Demonstrate approved measuring techniques, microwave cookery, and cooking principles for cereal, pasta, starch, plant protein, fruit, vegetables, cheese, poultry, fish, meat and sauces.
- Explain and demonstrate principles of various dough products, quick and yeast breads, and cooking with fat.
Credit Hour(s): 3
Lecture Hour(s): 32
Lab Hour(s): 32
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