FOOD SCIENCE AND PRESERVATION (PRACTICAL)

Paper Code: 
FSQ 133
Credits: 
04
Contact Hours: 
120.00
Max. Marks: 
100.00
Objective: 

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

Learning and teaching strategies

Assessment Strategies

 
 

CO8:Develop skills for setting table and covers for formal and informal dining.

CO9:Differentiate and define the various methods of preparing food.

CO10:Examine the effects of different cooking methods on the nutritional quality of foods

CO11:Identify the methods to detect food adulteration

Show skills to preserve foods by various food preservation techniques

Approach in teaching:

Interactive Lectures, Discussion, Tutorials, Reading assignments, power point presentation

 

Learning activities for the students:

Self learning assignments, Effective questions, Simulation, Seminar presentation

 

Class test, Semester end examinations, Quiz, Solving problems in tutorials, Assignments, Presentation, Individual and group projects

  
 

 

Unit I: 
CONTENT

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.
  • 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- Salads and desserts.                                                         
  • Milk and it's products- Indian and western desserts, preparation of paneer, khoa, chhenna and curds (Processes).                           
  • Eggs- boiled, poached, fried, scrambled, omelettes, soufflés, custards
  • Soups- clear and cream including Indian soups.                               
  • Snacks-              
    • Baked, (cakes, biscuits),                    
    • Steamed (Direct and indirect)           
    • Fried (shallow and deep)                                  
  • Food adulteration: Test involving identification of common adulterants present in food products.     

3.  Preservation of food using different methods:

  • Preservation by use of drying and dehydration
  • Preservation by use of high temperature
  • Preservation by use of low temperature
  • Preservation by use of chemical preservatives
  • Preservation by use of sugar and salt
  • Preservation by use of oils and spices

 

Essential Readings: 

TEXT BOOKS:

  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, Banaglore 1990.
  3. Potter, N.N. Food Science, 3rd Ed CBS Publishers and Distributors. Delhi, 1987.

 

References: 

REFERENCE BOOKS:

  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 Longma Pvt. 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.
Academic Year: 
2023-2024
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