1. Prof Mona Barakat Week 1 21-02-2013

2.  1. Illustrate the principles discussed in lecture and demonstrate the application of these principles in the actual preparation of food.  2. Acquaint the student with acceptable method(s) for the preparation of selected food products including microwave cooking.  3. Acquaint the student with established standards for food products.

3.  4.Acquaint the student with one method for evaluating the quality of food products for compliance with established standards.  5.Give the student the opportunity to observe the effect of certain manipulative procedures on the quality of selected food products.

4.  6. Acquaint the student with acceptable sanitary standards and procedures for handling food products and to impress upon the student the absolute necessity for adherence to these standards.  7. Foster a professional attitude in each student toward his work.