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FOODS AND NUTRITION - PRACTICAL (Practical)
- Be familiar with changes occurring in the foods as a result of cooking and processing
- Get practical knowledge in various applications and preparations of food.
- Understand the effect of cooking and processing on nutritional quality of food
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Course |
Learning outcomes (at course level) |
Learning and teaching strategies |
Assessment Strategies |
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Course Code |
Course Title |
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24CHSC114 |
Foods and Nutrition - Practical |
CO17: Appraise the concept of weights and measures, preparing market order CO18: Evaluate the effect of cooking on different foods while preparing dishes CO19: Develop proficiency in recipe compilation of dishes prepared in the laboratory, and in enhancing oral communication skill while interacting with examiners. CO20: Contribute effectively in course specific interaction |
Approach in teaching: Interactive Lectures, Discussion, Tutorials, Reading assignments, power point presentation
Learning activities for the students:Self-learning, Effective questions, Practicing, Preparation and presentation of dishes, Participation in competitions
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Class test, Semester end examinations, Class activity, Evaluation of prepared dishes, Presentation, Submission of recipe file |
CONTENTS
- Weights and measures, preparing market order and table setting
- Advantages, disadvantages and the effect of various methods of cooking on nutrients
- Ways to minimize nutrient losses
- Measure/control of Portion size
- Cooking using various methods - dry, moist, frying and microwave and understand principles involved –
- Beverages: Milk shake, fruit smoothies, mocktails
- Cereals: Porridge, puri, parantha, pulao, pastas, bread/pizza base, pancakes, sandwiches
- Pulses: Whole, dehusked, sprouted and fermented products of various legumes
- Vegetables: salads,curries, dry preparations
- Fruit –salads, salad dressings and desserts
- Milk and milk products: Indian and Western desserts and curries
- Soups: Broth, plain and cream soups
- Baked products: Biscuits/cookies, cream cakes, sponge cake preparations, tarts and pies
- Snacks: pakoras, cutlets, samosas, upma, poha, pizza, momos, tikka etc. (any 3)
- Household methods of food preservation- jam, lemon pickle, tomato sauce, squash
- Raina Usha, Kashyap Sushma, NuralaVinita .Basic Food Preperation , A Complete Manual . Orient Longman
- Mathur, M., Goyle, A., Gupta, P. and Magon, A Book of Recipes. Indian Book House, Jaipur, 1995.
- Chadha, R. and Mathur, P. (2015). Nutrition – A life cycle Approach. Published by Orient BlackswanPvt. Ltd., Hyderabad
- Mudambi, S. R. and Rajagopal, M.V. (2007). Fundamentals of Foods, Nutrition and Diet Therapy.5th Edition. New Age International Publisher, New Delhi.
- Sharma, S. (2006). Human Nutrition and Meal Planning. Published by Jnanada Prakashan (P & D), New Delhi.
e RESOURCES:
Detailed Scheme of Evaluation for SEE Practical
Time duration- 3 Hrs
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Components |
Marks |
CO |
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Major (30 Marks) · Work plan and Market order · Choice of a dish · Preparation of a dish using different cooking methods from Cereal/Pulse/Milk and Milk products/baked foods/ vegetables) · Taste, Portion size and Appearance of the cooked dish · Presentation of the dish
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3 2
15
5 5
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CO7 and CO8
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Minor (20 Marks) · Work plan and market order · Choice of a dish · Preparation of a dish from categories of Salads / Soups / Beverages · Taste, Portion size and Appearance of the cooked dish · Presentation of the dish |
3 2
7
4 4 |
CO7 and CO8
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Practical Record |
10 |
CO9 |
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Viva Voce |
10 |
CO9 |
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Total marks |
70 |
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