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
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
E Resources: