I. Nutrient Retention in Foods
II. Preserving the Safety of Foods
B. Prevention of foodborne illness
1. Selection and storage precautions
2. Preparation and serving precautions
4. Sanitary work area and equipment
III. General Principles of Food Preparation
B. Use and care of appliances
C. Use and care of utensils
5. Measuring equipment and conversion calculations
3. Importance of variety and moderation
IV. Fats in Foods
A. Chemical and physical properties of fats and oils
C. Preparation of foods with fat
1. Principles and preparation emulsions
2. Preparation of salad dressings
V. Fruits
A. Composition and structure of fruits
B. Preparing and serving raw fruits
D. Selecting and storing fruits
VI. Vegetables
A. Composition and physical properties
1. Pigments in vegetables
2. Effects of cooking techniques on vegetable pigments
B. Selection and storage of vegetables
C. Preparation techniques
VII. Grains and Cereals
C. Types of starch and flour
D. Effects of preparation techniques on starch
E. Effects of sugar and/or acid on starch
F. Preparation techniques
VIII. Batters and Doughs
A. Leavening agents and their modes of action
3. Baking soda and powders
4. Biological leavening agents
1. Effect of egg on volume
2. Preparation techniques
3. Desirable characteristics of finished product
4. Undesirable characteristics of the finished product and the
probable causes
1. Preparation techniques
2. Desirable characteristics
3. Undesirable characteristics and the probable causes
D. Shortened cakes and cookies
1. Ingredients and their functions
2. Function of air in shortened cakes
5. Desirable characteristics
6. Undesirable characteristics and their probable causes
E. Yeast-leavened products
1. Mixing and kneading techniques
4. Scaling, shaping, and proofing doughs
IX. Gelatin
A. Sources and composition of gelatin
B. Principles of gelatinization
1. Effects of food constituents
2. Effects of preparation techniques
C. Preparation of gelatin products
X. Milk and Cheese
A. Composition of milk and cheeses
C. Processing and types of cheeses
D. Effects of preparation techniques on milk products
E. Milk and cheese in food preparation
XI. Eggs
A. Structure and composition
C. Principles of preparation with eggs
XII. Foams
A. Physical properties of foams
2. Whipped cream and milk
C. Principles of foam formation
XIII. Sponge and Chiffon Cakes
B. Principles and preparation of sponge cakes
C. Principles and preparation of angel cakes
XIV. Meats
C. Characteristics of meat animals
E. Principles and preparation of meats
1. Effect of heat on meat
7. Principles or marinades and proteolytic enzymes
8. Storage and sanitary quality
XV. Poultry and Seafood
B. Inspection and grading
C. Storage and sanitary quality
D. Principles of preparation
XVI. Principles and Preparation of Plant Proteins
XVII. Principles and Preparation of Soups and Casseroles
XVIII. Principles and Preparation of Desserts and Beverages
A. Sugar solutions, candy, and frostings
XIX. Preserving Foods
A. Principles and preparation of jams, jellies, and preserves
B. Principles and preparation of canning, freezing, and drying
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