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Understanding Food


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Table of Contents

PART I : Food SCIENCE AND NUTRITION. 1. Food Selection and Evaluation. 2. Chemistry of Food Composition. PART II: Food Service. 3. Food Safety. 4. Food Preparation Basics. 5. Meal Management. PART III: Food Items. MEAT/POULTRY/FISH/DAIRY & EGGS (Protein). 6. Meat. 7. Poultry. 8. Fish and Shellfish. 9. Milk. 10. Cheese. 11. Eggs. VEGETABLES, FRUITS, SOUPS & SALADS (Phytochemicals). 12. Vegetables. 13. Fruits. 14. Soups and Salads. CEREALS/FLOUR/BREADS (Complex Carbohydrate). 15. Cereal Grains and Pastas. 16. Flours and Flour Mixtures. 17. Starches and Sauces. 18. Quick Breads. 19.Yeast Breads. DESSERTS (Refined Carbohydrates & Fat) & BEVERAGES (Water). 20. Sweeteners. 21. Fats and Oils. 22. Cakes and Cookies. 23. Pies and Pastries. 24. Candy. 25. Frozen Desserts. BEVERAGES. 26. Beverages. PART IV: FOOD INDUSTRY. 27. Food Preservation. 28. Government Food Regulations. 29. Food Careers.

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