FOOD SCIENCE (PRACTICAL)

Paper Code: 
FSQ 103
Credits: 
2
Contact Hours: 
60.00
Max. Marks: 
100.00
Objective: 

This course will enable the students to –

  1. The basic terms and methods used in cooking.
  2. Various food preparations and the principles involved in food preparations.
  3. The portion size and nutritional quality of food product.

 

 

Course Outcomes (COs):

Course

Learning outcomes

(at course level)

Learning and teaching strategies

Assessment

Strategies

Paper Code

Paper Title

 

 

 

 

FSQ 103

Food Science (Practical)

 

 

 

 

 

 

 

The students will be able to –

 

CO11:Develop skills for setting table and covers for formal and informal dining.

CO12:Differentiate and define the various methods of preparing food.

CO13:Critically examine the effects of different cooking methods on the nutritional quality of foods

Approach in teaching:

Laboratory Demonstration, Interactive Lectures, Project.

 

Learning activities for the students:

Presentation, Giving tasks, Demonstrations

 

 

 

 

  • Weights and measures, basic terms used in cookery, methods of cooking and table settings.                                                                                      
  • Food preparation, understanding the principles involved nutritional quality and portion size. Beverages - Tea, coffee, mocktails, sodas, sundaes and milk shakes.
  • Carbohydrate rich- porridge, gruels, puri, chapatti, parantha, pastas, pancakes, sandwiches and various rice preparations.                
  • Protein Rich - whole, dehusked, sprouted. Fermented products of various legumes and pulses.
  • Protective foods- vegetable salad, curried and dry vegetable preparation.         
  • Milk and it's products- Indian and western desserts, preparation of paneer, khoa, chenna (Cottage cheese) and curds (Processed).                          
  • Soups- clear and cream including Indian soups.                               
  • Baked products (cakes, biscuits)                  
  • Steamed (direct and indirect)
  • Fried (shallow and deep)     

 

Essential Readings: 
  • Food chemistry ed. Or feneema 2 ed.
  • Food chemistry lillan Hoagland Meger
  • Food Chemistry He mann
  • Meyer. L.H. Food Chemistry, CBS Publishers and Distribution, Delhi, 1987.
  • Swaminathan M. Food Science Chemistry and Experimental foods, The Bangalore Printing and Publishing Co. Ltd., Mysore, Banaglore 1990.

 

Academic Year: 
2021-2022
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