FOOD FOR TODAY  FS40

The following is a course outline for Foods for Today FS 40

PRINCIPLES OF PROPER NUTRITION

Identify the components of the food guide pyramid

Relationship of food guide pyarmid to nutients

Basic nutrtients needed by the body functions

Oersibak duet abaktsus

Weight management

WISE CONSUMERISM

Prepare efficient shopping list

Ways to identify food budget economically

Prope food storage

LAB SAFETY, SANITATION AND PROCEDURES

Lab safety procedures

First-aid & emergency procedures

Sources of food borne illness

KITCHEN EQUIPMENT, TERMINOLOGY & PROCEDURES

Name and proper use of kithcen equipment

Define cooking terms

Liquid & dry measuring techniques

Recipe formats

Market order and plan sheets

MEAL MANAGEMENT SKILLS

Plan and serve meals

How to write a menu

Appropriate table service for various occasions

Proper mealtime etiquett

HOT AND COLD FOODS

Vegetable and fruits

Dairy product dishes

Egg dishes

FOOD PREPARATION WITH GRAIN PRODUCTS

Bake quick breads & yeast breads

Bake a variety of cookies and cakes

Pasta, grain, and starches

EXPLORE CAREERS IN THE FOOD INDUSTRY

Identify careers

Examine a career choice