This course will enable the students:
Basic food groups
Food preparation
Different methods of cooking
Carbohydrate cookery and types of carbohydrate in foods
Milk and Milk Products
Composition, nutritive value, various types of processed milk, home care of milk, curd formation, cheese preparation, effect of cooking, grading of milk.
Egg
Structure, composition, nutritive value, effects of cooking, functions of eggs in cookery, quality testing.
Meat, fish, poultry
Structure, composition, nutritive value, ripening, factors affecting tenderness of meat, effects of cooking.
Legumes and Pulses.
Composition, nutritive value, methods of cooking-soaking, germination fermentation.
Nuts and Oils seeds
Composition, nutritive value.