Module 1: The study of different food systems with regard to food preparation. Physical and chemical properties and the influence of the composition in food preparation. Module 2: Food preparation basics of the following: soups and sauces, fruit and vegetables; salads; frozen desserts; gelatine. Module 3: Origin and development of food habits; Factors influencing habits and choice; Dynamics of food habits. Influence of religion on food habits. Food habits of different ethnic groups.
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