Enhance your culinary skills with a deeper understanding of salt, fat, acid and heat and their place in increasing food palatability, while meeting nutrition goals!
The required reading for this course focuses on the concept that mastering the use of these four elements to make any food delicious. It teaches and inspires cooks how to confidently make better decisions in the kitchen and cook delicious meals with any ingredients. The required reading bridges the gap between home and professional kitchens. With narrative, illustrations, and detailed charts about using salt, fat, acid, heat, and seasoning effectively, the author of the required reading demystifies the four elements of good cooking for everyone.
The first half of the required reading provides information, and the second half provides recipes and preparation tips. The required reading provides a deeper understanding of cooking methods and food palatability and will broaden the readers’ understanding of the pleasures that food can provide.
The case-study based CPE program (based on the first half of the book) will help the reader understand why and how changing ingredients and food preparation methods to meet nutrition goals can affect a product’s palatability. This course is appropriate for registered dietitian nutritionists (RDNs), nutrition and dietetic technicians, registered (NDTRs), certified dietary managers (CDMs) and other nutrition professionals that work in food service operations.
Course includes hard copy book, course document, electronic test and 1 certificate with passing grade.
Already have the book? Under “Product Options” simply choose “CPE Test Only” to purchase the CPE Self-Study Program.
