Coming soon
FOODS AND NUTRITION (PRACTICAL)
This course will enable the students
- To understand the definition concepts and functions of foods science and nutrition.
- To learn structure, composition and nutritional contribution of various food products.
- To understand the effect of processing on food products
Contents
Weights and measures; preparing market order and table setting
Food preparation, understanding the principles involved, nutritional quality and portion size
Beverages: Hot tea/coffee, Milk shake/ lassi, fruit based beverages
Cereals: Porridge, gruels, puri, chapatti, paratha, Boiled rice, pulao, , pastas ,pancakes, sandwiches and various rice preparations
Pulses: Whole, dehusked, sprouted. Fermented products of various legumes,
Vegetables: salads curries, dry preparations Fruit –salads and deserts
Milk and milk products: Indian and Western Deserts ,
Meat, Fish and poultry preparations
Egg preparations: Boiled, poached, fried, scrambled, omelettes, egg pudding
Soups: Broth, plain and cream soups
Baked products: Biscuits/cookies, cream cakes, sponge cake preparations, tarts and pies
Snacks:pakoras, cutlets, samosas, upma, poha, sandwiches
Salads: salads and salad dressings.
- Khanna K, Gupta S, Seth R, Mahna R, Rekhi T (2004). The Art and Science of Cooking: APractical Manual, Revised Edition. Elite Publishing House Pvt Ltd.
- Raina U, Kashyap S, Narula V, Thomas S, Suvira, Vir S, Chopra S (2010). Basic Food Preparation:A Complete Manual, Fourth Edition. Orient Black Swan Ltd.
- Srilakshmi (2007). Food Science, 4th Edition. New Age International Ltd.
- Wardlaw and Insel MG, Insel PM (2004). Perspectives in Nutrition, Sixth Edition. Mosby.
- Chadha R and Mathur P (eds). Nutrition: A Lifecycle Approach. Orient Blackswan, Delhi.2015
