Introduction to Nutrition

Topics Covered in This Course:

In Section 1 of this course you will cover these topics: Our daily bread. Food safety. Factors in food preparation. Vegetables. In Section 2 of this course you will cover these topics: Fruits. Salads and salad dressings. Fats and oils. Carbohydrates: sugar cookery. In Section 3 of this exam you will be evaluated on below listed topics: Carbohydrates: starches and cereal cookery. Proteins: milk and cheese. Proteins: meats, poultry, and fish. Eggs. In Section 4 of this course you will cover these topics: Leavening agents. Basics of batters and doughs. Breads-quick and yeast. Cakes, cookies, and pastries. In Section 5 of this course you will cover these topics: Beverages. Preserving food. Nutrition and food. Menu planning and meal preparation. Meal service and hospitality.