Coming soon
FOOD SCIENCE
This course will enable the students to understand–
- The basic terms and methods used in cooking.
- Various food preparations and the principles involved in food preparations.
- The portion size and nutritional quality of food product.
Course Outcomes (COs)
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Course |
Learning outcomes (at course level) |
Learning and teaching strategies |
Assessment Strategies |
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Paper Code |
Paper Title |
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FSQ 103 |
Food Science (Practical)
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The students will be able to –
CO10: Define the basic terms and methods used in cooking. CO11: Demonstrate various food preparation methods and the principles involved in cooking methods. CO12: Ascertain the portion size and interpret the nutritional quality of a food product. |
Approach in teaching: Laboratory Demonstration, Interactive Lectures, Project.
Learning activities for the students: Presentation, Giving tasks, Demonstrations |
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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. Beverages - Tea, coffee, mocktails, sodas, sundaes and milk shakes.
- Carbohydrate rich- porridge, gruels, puri, chapatti, parantha, pastas, pancakes, sandwiches and various rice preparations.
- Protein Rich - whole, dehusked, sprouted. Fermented products of various legumes and pulses.
- Protective foods- vegetable salad, curried and dry vegetable preparation.
- Milk and it's products- Indian and western desserts, preparation of paneer, khoa, chenna (Cottage cheese) and curds (Processed).
- Soups- clear and cream including Indian soups.
- Baked products (cakes, biscuits)
- Steamed (direct and indirect)
- Fried (shallow and deep)
