Republic of the Philippines

Cagayan State University

Andrews Campus
Caritan Sur, Tuguegarao City 3500, Cagayan
www.csu.edu.ph

COLLEGE of ALLIED HEALTH SCIENCES

BASIC FOODS II

Course Outline:

Week LECTURE TOPIC LECTURE LABORATORY ACTIVITY

ACTIVITY
Week 1 Course Orientation Pre-test Laboratory Rules and Regulations
Week 2-3 I. Egg and Egg Cookery Scotch eggs • Assessment of Freshness of
A. Structure and Composition of Deviled eggs Eggs
Eggs Eggs Benedict • Poached Eggs, Hard- and Soft-
B. Purchasing eggs Omelet Boiled Eggs
C. Types of eggs Scrambled • Preparation and Evaluation of
D. Functions of Eggs in Foods Eggs Egg Dishes
E. Preparation of Eggs Frittata
F. Storage of Eggs
Week 4-5 II. Fats and Oils • Fat cookery
A. Functions of Fats in Food • Food emulsion preparation
B. Types of Fats
C. Emulsion systems: mayonnaise,
salad dressings, cream puffs
D. Fat replacers
E. Food Preparation with Fats
F. Storage of Fats
Week 6-7 III. Soups and Salads • Clear and Thin soups and
A. Types of Soups Thickened soups
B. Stocks • Salad and Salad dressings
C. Clear and Thin Soups preparation
D. Thickened Soups
E. Salad Ingredients
F. Principles of Salad Preparation

Week 8-9 IV. Rice, Corn, Cereal Grains, and • Rice and pasta dishes
Pastas
A. Structure and composition
B. Uses of cereal grains
C. Types of cereal grains and pastas
D. Preparation of cereal grains and
pastas
E. Storage of cereal grains and
pastas

Week 10 MIDTERM EXAM

Week 11- V. Starches and Sauces • Application of Principles of
12 A. Starch characteristics Starch Cookery in the
B. Chemical composition of starch Preparation of Foods
molecules • Preparation of thickened
C. Properties of starch and sauces
applications in cooking
D. Functions of starch in food
preparation
E. Types of Sauces
F. Preparation of Sauces
 Republic of the Philippines
Cagayan State University
Andrews Campus
Caritan Sur, Tuguegarao City 3500, Cagayan
www.csu.edu.ph

COLLEGE of ALLIED HEALTH SCIENCES

G. Storage of Starches and Sauces

Week 13 VI. Flour and flour mixtures • Preparation and Evaluation of

A. Wheat and wheat flour: structure, Batters
composition, and properties
B. Production of what flour
C. Market forms and kinds of wheat
flout
D. Flour mixtures: types and
ingredients
E. Gluten: elasticity and bread
making quality
F. Storage of flour and flour mixtures
Week 14- VII. Dough • Preparation and Evaluation of
15 A. Yeast bread: Kneading, Quick Breads
fermentation, baking quality of • Preparation and Evaluation of
bread, problems encountered Yeast Breads
B. Biscuits and Pastry: kinds, mixing
method, baking quality of biscuits
and pastry

Week 16- VIII. Batters • Preparation and Evaluation of

17 A. Shortened cakes and chemical Pie Crusts
leavens • Preparation and Evaluation of
B. Unshortened cakes Unshortened Cakes
C. Methods of mixing cakes • Preparation and Evaluation of
D. Common problems in mixing and Shortened Cake
baking cakes • Preparation and Evaluation of
Cookies

Week 18 FINAL EXAMINATION

Prepared by:

Regina Marie J. Tan, RND

Course Facilitator