Food Science and Preservation (PRACTICAL+PROJECT)

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.

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.
• 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