Introduction to Foods

Topics Covered in This Course:
  In Section 1 of this course you will cover these topics:
    Food choices and sensory characteristics.
    Food economics and convenience.
    Food safety.
    Food regulations and standards.
    Back to basics.
    Heat transfer in cooking.
  In Section 2 of this course you will cover these topics:
    Microwave cooking.
    Seasoning and flavoring materials.
    Food composition.
    Fats, frying, and emulsions.
    Sweeteners and sugar cookery.
  In Section 3 of this exam you will be evaluated on below listed topics:
    Frozen desserts.
    Starch.
    Pasta and cereal grains.
    Batters and dough.
    Quick breads.
    Yeast breads.
  In Section 4 of this course you will cover these topics:
    Cakes and cookies.
    Pastry.
    Vegetables and vegetable preparation.
    Fruits and fruit preparation.
    Salads and gelatin.
  In Section 5 of this course you will cover these topics:
    Milk and milk products.
    Eggs and egg cookery.
    Meat and meat cookery.
    Poultry.
    Seafood.
    Beverages.
    Food preservation and packaging.
    Food preservation by freezing and canning.