FCP Tastings Summer 2019 Newsletter: Fermented Grains and Legumes

This article is an overview of the astonishing assortment of fermented grain and legume products available, including the microbiology and processing involved, safety issues, and culinary applications.

  • Release Date: July 16, 2019
  • SKU NSCFCPTS19NFGAL
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This product is free for FCP members.

This article is an overview of the astonishing assortment of fermented grain and legume products available, including the microbiology and processing involved, safety issues, and culinary applications. 

CPEU: 1.0
CPE Level: 2
Learning Need Codes: 8060, 8015, 8018, 2030
Performance Indicators: 1.3.9, 13.2.3, 7.1.2

Learning Objectives

  1. Describe the integration of fermented foods throughout various cultures.
  2. List specific foods, place of origin, specific grain or legume for fermented foods.
  3. Discuss the impact of fermented foods on cultural and geographic food practices.

Publish 2019
PDF

  • Release Date: July 16, 2019
  • SKU NSCFCPTS19NFGAL