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Oct 31, 2024
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NTR 209 - Principles of Food Preparation
(1.5-3- 3)
Basic scientific principles of food preparation, food storage and factors affecting food selection and purchasing are studied. Methods of food preparation with emphasis on optimal nutrient retention, time efficiency, cost reduction, lower caloric and total fat content while preserving aesthetic appeal is taught. Culinary techniques are emphasized. Chemical and structural changes of foods undergoing preparation and processing and food composition are discussed. Food demonstration skills, sensory evaluation of food and food quality are emphasized.
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