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Paper Code: 
24FSQ133
Credits: 
02
Contact Hours: 
30.00
Max. Marks: 
100.00
Objective: 

Thecoursewillenablethestudentto

·        To learn the cooking of various food groups and observe the changes brought during cooking

·        To detect adulterants in foods

To evaluate food quality 

Course Outcomes: 

CO13:Develop skills for setting table for formal dining and cookery of various food groups

CO14:Detect food adulteration and evaluate physical & chemical quality of foods

CO15: To compile comprehensive practical records for c

ookery of the food groups, determining quality of foodand cultivate verbal communication skills to converse effectively with examiners

CO16:Contribute effectively in course-specific interaction

CONTENTS

1.Weights and measures, basic terms used in cookery, methods of cooking and table settings.

2.Food Preparation, understanding the principles involved, nutritional quality and portion size.

• Cereal cookery- porridge, gruels, puri, chapatti, paratha, pastas, pancakes, sandwiches and various rice

preparations.

• Legumes and pulses- whole, dehusked, sprouted. Fermented products of various legumes and pulses.

• Vegetables- salad, curried and dry vegetable preparation.

• Fruits- fruit salads and fruit desserts.

• Milk and it's products- Indian and western desserts, preparation of paneer, khoa, chhenna and curdsbased products.

• Eggs- boiled, poached, fried, scrambled, omelettes, soufflés, custards

• Snacks

o Baked, (cakes, biscuits),

o Steamed (Direct and indirect)

o Fried (shallow and deep)

3. Food adulteration: Test involving identification of common adulterants present in food products.

4.Evaluation of physical & chemical quality of food

Essential Readings: 
  1. Srilakshmi. B. Food Science. New - Age International (P) Ltd. Publishers, New Delhi, 1997.
  2. Swaminathan M. Food Science Chemistry and Experimental foods, The Bangalore Printing and Publishing Co. Ltd., Mysore, Bangalore 1990.
  3. Potter, N.N. Food Science, 3rd Ed CBS Publishers and Distributors. Delhi, 1987.

 

References: 
  1. Bennion, M. Introductory Foods. Eight edition. Macmillan Publishing Company, New York. 1985.
  2. Sivasankar. B. Food Processing and Preservation. Prentice Hall of India Private Limited, New Delhi, 2008
  3. Bogstrom, G. Principles ofFood Science, Vol I and II, The Macmillian Co., New York, 1968.
  4. Charly, H. Food Science. John Wiley and Sons Inc, New York, Second edition 1970.
  5. Frazier, W.C. Food Microbiology. Mc Graw Hill book Co., New York, 1968.
  6. Griswald, R.M. The Experimental study of foods. Houghton Miffin Co. Boston, 1962.
  7. Hughes, Osee. Introduction Foods. The Mac Millan Co, New York, 1962.
  8. Hester R.E. and Harrison, R.M. Food Safety and Food Quality: Issues in Environmental Science and Technology. Royal Society of Chemists, Cambridge, 2001.
  9. Lowe, B. Experimental Cookery. John Wiley and Sons Inc, New York.
  10. Manay, N.S. and Shadaksharaswamy M. Food Facts and Principles. Second edition, New Age International Publisher, New Delhi 2001.
  11. Meyer. L.H. Food Chemistry, CBS Publishers and Distribution, Delhi, 1987.
  12. Agarwal, Gupta and Khuteta, Food and Nutrition, Ajmer book Company, Jaipur 2001, Singh Varnda (in Hindi)
  13. Aina U, Kashyap S.K. Narula, V., Thomas, S., Suvira, Vir, S and Chopra, S., Complete Manual, Orient LongmaPvt. Ltd., New Delhi, Third edition, 2002.
  14. Gupta. S., Seth, R., Khana, K. and Mahna, R. Art and Science of Cooking- A Student's Manual, Blaze Publishers and Distributors Pvt. Ltd., new Delhi 1991.
  15. Mathur, M., Goyle, A., Gupta, P. and Magon, A Book of Recipes. Indian Book House, Jaipur, 1995.

 

E Resources:

  1. https://sacmicro.wordpress.com/wp-content/uploads/2016/09/food-safety-lab-manual.pdf
  2. https://www.scribd.com/doc/296454441/Food-Microbiology-lab-Manual

 

Academic Year: 
2024-2025
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