FOOD AND NUTRITION (PRACTICAL)

This course will enable the students

• To understand the definition concepts and functions of foods  science and nutrition.
• To learn structure, composition and nutritional contribution of various food products.
• To understand the effect of processing on food products.

Contents

Weights and measures; preparing market order and table setting

Food preparation, understanding the principles involved, nutritional quality and portion size

· Beverages: Hot tea/coffee, Milk shake/ lassi, fruit based beverages

       · Cereals: Porridge, gruels, puri, chapatti, paratha,  Boiled rice, pulao, , pastas ,pancakes, sandwiches and various rice preparations    

· Pulses: Whole, dehusked, sprouted. Fermented products of various legumes,

· Vegetables: salads  curries, dry preparations Fruit –salads and deserts

· Milk and milk products: Indian and Western Deserts ,

· Meat, Fish and poultry preparations

· Egg preparations: Boiled, poached, fried, scrambled, omelettes, egg pudding

· Soups: Broth, plain and cream soups

· Baked products: Biscuits/cookies, cream cakes, sponge cake preparations, tarts and pies

· Snacks:pakoras, cutlets, samosas, upma, poha, sandwiches

· Salads: salads and salad dressings.