FSS 1203C — Quantity Food Production I
Students are exposed to a variety of foods and preparations, processing, preserving and cooking methods. Items that will be handled include vegetables, fruits, dairy, farinaceous, oils, vinegar, spices and herbs. Basic knife skills and equipment usage will be stressed. A major emphasis will be put on mise en place, quality control, food science and work ethics. Topics covered: farinaceous, potato, spices and herbs, oils and vinegars, dairy products, cheese, eggs, fruits, and vegetables.