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

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

Grade Basis: L

Credit hours: 3.0

Lecture hours: 32.0

Lab hours: 32.0