FOODS 111 - Principles of Food Preparation

2 credits

The scientific principles underlying correct handling and preparation of fruits, beverages, vegetables, salads, salad dressings, eggs and egg products, meat, poultry, fish, cereals, flour, starch, and baked products.Class Hours: 2Corequisite: FOODS 112 Principles of Food Preparation Lab or departmental permission.Offered fall and spring semesters.