Food Preparation And Selection. 4 Hours. [TCCN: AGRI 1329]

Catalog description

Scientific principles in the preparation of selected basic food products are applied. Consideration is given to the composition and properties of food, methods of preparation and processing to retain nutrients, standards for desirable products, simple meal service, and food economics. Practical application is made through laboratory experiences. (3-2). Course Equivalents: FACS 1441 .