Food Selection & Preparation

Catalog description

2 hr(s). This course provides a study of the selection, storage, preparation, and presentation of food. Students will investigate each of the following categories of food and apply knowledge gained to practical applications in the laboratory setting: Stocks and sauces, soups, meat and game, poultry and game birds, fish and shellfish, vegetables, potatoes and starches, salads and salad dressings, sandwiches, breakfast preparation, and dairy products. Emphasis will be placed on ensuring food safety, nutrient value, and quality in taste and appearance. Prerequisite(s): Must be taken concurrently with FOSM 2203 Restriction(s): Food Service Management majors