Course Description:  F+N 202L  Experience in Food Preparation, Semester 2,  Lab 3, Cr. 1,  Application of chemical, physical, microbiological and nutritional principles in food preparation.

Laboratory Text (highly recommended):  Bennion, M. and Scheule, B. (2000). Introductory Foods, 12^th ed., Prentice Hall, Columbus, Ohio.

Laboratory Manual:  F+N 202L, Principles of Food Preparation and Nutrition, F+N Department Faculty.

Overall Lab Learning Objectives:  Upon completion of these labs, the student will be able to:

1.  Demonstrate basic food preparation techniques.
2.  Demonstrate modifications of food preparation techniques in order to prepare foods that are healthier without sacrificing flavor or appearance.
3.  Identify appropriate ingredient substitutions that will reduce the fat, cholesterol and sodium content in order to prepare foods that are healthier without sacrificing flavor or appearance.
4.  Analyze a recipe, recognize what ingredients are required and interpret the procedures and preparation techniques that must be performed to successfully prepare the recipe.
5.  Define the meaning of food preparation terminology and related terminology.
6.  Employ appropriate food preparation sanitation and safety principles.

Specific Lab Objectives:  Specific objectives are identified for each experiment in the lab manual outlining what the student will learn through conducting the food preparation experiment, and/or preparing the recipe.

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