Introduction to Foods
Introduction to Foods NUTR 140
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This 2 page Study Guide was uploaded by Olga Cormier on Monday October 5, 2015. The Study Guide belongs to NUTR 140 at Central Washington University taught by Virginia Bennett in Fall. Since its upload, it has received 17 views. For similar materials see /class/218973/nutr-140-central-washington-university in Nutrition and Food Sciences at Central Washington University.
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Date Created: 10/05/15
Introduction to Foods NUTR 14001 Study Guide Midterm 1 Chapter 1 1 Review Sensog Criteria and Food Evaluation Chapter 3 2 Review pages 53 62 HACCP 2 amp 3 3 Be familiar with the different types of Foodborne illness 4 Know the temperature danger zone Chapter 7 5 Review those types of food preservation methods discussed in lecture 6 Understand Food Spoilage Study Guide Chapters 1116 Meat Poultry and Fish Chapter 13 Eggs Be familiar with the composition of the egg and its functions Understand safety issues Review use of eggs in foams and what factors in uence a foam Chapter 11 Milk Be familiar with inspection and grading of milk Understand issues with cooking with milk Chapter 14 Meat Be familiar with inspection yield and grade of meat What do they mean and what agency is responsible for them De nitions of meat eg lamb and mutton Understand the composition of meat and what the impact is on tenderness and cooking methods Know the wholesale cuts Be able to identify the best cooking method for the cut Chapter 15 Poultry Be familiar with types and styles of poultry Know what cooking methods are appropriate What is the approximate quantity to purchase per person Chapter 16 Fish How does sh differ from other protein sources Know what cooking methods are appropriate For all chapters What precautions need to be taken to insure the prevention of foodbome illness
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