NUTR 150 — Principles of Food Preparation
This course provides an introduction to the science of food preparation with emphasis on the chemical and biological changes that occur in processing and storage of food products. Attention is given to cooking technique, material handling, heat transfer, sanitation in processing, kitchen safety, nutrient retention, product and ingredient quality characteristics, ingredient role in product structure, modification of foods to meet varied nutrient restrictions, and coordination of products to maximize palatability. Prerequisite(s): NUTR program acceptance Corequisite(s): none