FOOD SCIENCE (PRACTICAL)

Paper Code: 
FSQ 103
Credits: 
02
Contact Hours: 
60.00
Max. Marks: 
100.00
Objective: 
Objectives: 
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.

Learning outcomes

(at course level)

Learning and teaching strategies

Assessment

Strategies

  
 

The students will be able to –

 

CO8: Define the basic terms and methods used in cooking.

CO9: Demonstrate various food preparation methods and the principles involved in cooking methods.

CO10: 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

Class test, Semester end examinations, Assignments, Presentation, Individual and group projects

 

 

  

 

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
 
Essential Readings: 
1. Mridula Mirajkar and Menon Sreelata, Food Science and Processing Technology, Kanishka Publishing House, 2010
2. Manay, N.S. and Shadaksharaswamy M. Food Facts and Principles.fourth  edition, New Age International Publisher, New Delhi 2020..
3. Srilakshmi. B. Food Science. New - Age International (P) Ltd. Publishers, New Delhi, 2015.
4. Potter, N.N. Food Science, 5th Ed CBS Publishers and Distributors. Delhi, 2007
 
Academic Year: 
2022-2023
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