Food Science and Preservation (Practical + Project)

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