NT 128 - Food Selection and Preparation

Credit Hours: 3

This course provides an introduction to the science of food selection and preparation with an emphasis on the chemical and physical changes that occur in processing, storing and cooking. Attention is given to preserving the nutritional and sensory characteristics of food by focusing on purchasing considerations, optimal storage conditions and appropriate preparation and cooking techniques. The function of ingredients is addressed as are cultural food consumption patterns and trends.
F (N)