Syllabus For The Subject Principles of Food Preparation

 Principles of Food Preparation

PART I FOOD SCIENCE

AND NUTRITION

1Food Selection

2 Food Evaluation

3 Chemistry of Food Composition

 

PART II FOOD SERVICE

4 Food Safety

5 Food Preparation Basics

6 Meal Management

 

PART III FOODS

PROTEIN—MEAT, POULTRY, FISH,

DAIRY, & EGGS

PROTEIN—MEAT, POULTRY, FISH,

DAIRY, & EGGS

7 Meat

8 Poultry

9 Fish and Shellfish

10 Milk

11 Cheese

12 Eggs

 

PHYTOCHEMICALS—VEGETABLES,

FRUITS, SOUPS, & SALADS

13 Vegetables and Legumes

14 Fruits

15 Soups, Salads, and Gelatins

COMPLEX CARBOHYDRATES—

CEREALS, FLOUR, BREADS

16 Cereal Grains and Pastas

17 Flours and Flour Mixtures

18 Starches and Sauces

19 Quick Breads

20 Yeast Breads

 

DESSERTS—REFINED

CARBOHYDRATES & FAT

21 Sweeteners

22 Fats and Oils

23 Cakes and Cookies

24 Pastries and Pies

25 Candy

26 Frozen Desserts

WATER—BEVERAGES

27 Beverages

 

PART IV FOOD INDUSTRY

28 Food Preservation

 

29 Government Food Regulations

30 Careers in Food and Nutrition

 

Food Selection

Food Evaluation

Chemistry of Food Composition

 

PART II FOOD SERVICE

4 Food Safety

 

Food Preparation Basic

Meal Management

vi

Contents

Accessories 136

Centerpieces 136

Pictorial Summary 137

Chapter Review and Exam Prep 138

References 138

Websites 139

PART III FOODS

PROTEIN—MEAT, POULTRY, FISH,

DAIRY, & EGGS

Meat

Poultry

Fish and Shellfish

Milk

C h e e s e

Eggs

 

PHYTOCHEMICALS–VEGETABLES,

FRUITS, SOUPS, & SALADS

Vegetables and Legumes

Fruits.

 

Soups, Salads, and Gelatins

COMPLEX CARBOHYDRATES—

CEREALS, FLOUR, BREADS

Cereal Grains and Pastas

Flours and Flour Mixtures

Starches and Sauce

Quick Breads

Yeast Breads

Sweeteners

Fats and Oils

Cakes and Cookies

Pastries and Pies

Candy

Frozen Desserts

Beverages

Food Preservation

Government Food Regulation

Careers in Food and Nutrition