Maricopa Community Colleges  FON140AK   19946-20086 
Official Course Description: MCCCD Approval: 07/22/08
FON140AK 19946-20086 LEC 1 Credit(s) 1 Period(s)
Low-Calorie Gourmet Foods
Principles, preparation, and service of low-calorie gourmet foods.
Prerequisites: None.
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MCCCD Official Course Competencies:
 
FON140AK   19946-20086 Low-Calorie Gourmet Foods
1. Explain methods of maintaining sanitary conditions in the cooking environment. (I)
2. Explain the function and use of cooking tools and equipment. (II)
3. Convert and measure dry and liquid ingredients. (III)
4. Describe the advantages and disadvantages of cooking with artificial sweeteners.(IV)
5. Select and convert low-calorie recipes. (V)
6. Estimate the caloric content and value of recipes. (VI)
7. Plan a menu for a low-calorie gourmet meal. (VII)
8. Select foods with low calorie and fat content. (VIII)
9. Prepare and serve a low-calorie gourmet meal. (IX)
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MCCCD Official Course Outline:
 
FON140AK   19946-20086 Low-Calorie Gourmet Foods
    I. Safety and Sanitation
        A. Personal safety and hygiene
        B. Sanitary cooking environment
        C. Sanitation in selecting, storing, preparing, and serving food
      II. Tools and Equipment
          A. Function
          B. Care and use
        III. Measuring Techniques
            A. Conversions
            B. Dry ingredients
            C. Liquid ingredients
          IV. Artificial Sweeteners
              A. Types
                1. Advantages
                2. Disadvantages
              B. Effect on quality of product
                1. Cakes, cookies, and pastries
                2. Puddings, sauces, and frozen desserts
                3. Sweetened salads
              C. Substitutions
            V. Recipe Evaluation and Adaptation
                A. Selection
                B. Conversion to reduce calories
              VI. Calorie Content in Recipes
                  A. Sources of calories
                  B. Calculation of Calorie value
                VII. Meal Planning Strategies
                    A. Reduced calorie menu patterns
                    B. Fitting the menu to a theme
                  VIII. Shopping for Low Calorie Ingredients
                      A. Menu
                      B. Meat selection
                      C. Poultry selection
                      D. Seafood selection
                    IX. Food Preparation and Service
                        A. Cooking techniques to reduce calories
                          1. Ingredient substitutions
                          2. Marinades
                          3. Preparation strategies
                        B. Service
                          1. Garnishing
                          2. Sauces
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