FOODS 113 - Quantity Food Production

2 credits

Principles of quantity food production and presentation, including stocks, sauces, soups, sandwiches, breakfast preparation, short order cooking, deep fat frying, grilling, meat cutting, vegetable and salad preparation, basic principles and techniques of baking; portion control, yield tests, recipe conversion and costing; principles of sanitation in quantity food production; principles underlying safe operation and cleaning of commercial food equipment.

Class Hours: 2
Corequisite: FOODS 114 Quantity Food Production Lab or departmental permission.
Prerequisites: FOODS 111A, 112A Principles of Food Preparation and Lab or departmental permission.
Offered spring semesters.