FOODS & NUTRITION - PRACTICAL

Paper Code: 
24CFSN102
Credits: 
2
Contact Hours: 
4.00
Max. Marks: 
100.00
Objective: 

This course will enable the students to –

  1. Be familiar with changes occurring in the foods as a result of cooking and processing
  2. Get practical knowledge in various applications and preparations of food.
  3. Understand the effect of cooking and processing on nutritional quality of food

 

 

Course Outcomes: 

 

   

Course

Learning outcome

(at course level)

Learning and teaching strategies

Assessment Strategies

Course Code

Course

title

 

24CCND102

Foods and Nutrition- Practical (Practical)

 

CO7: Appraise the concept of weights and measures, preparing market order

CO8: Evaluate the effect of cooking on different foods while preparing dishes

CO9: Develop proficiency in recipe compilation of dishes prepared in the laboratory, and in enhancing oral communication skill while interacting with examiners.

CO10: Contribute effectively in course specific interaction

Approach in teaching:

Interactive sessions, Demonstration,

One-on one guidance, Culinary workshop, Group work, Discussions

 

 

Learning activities for the students:

Self-learning, Effective questions, Practicing, Preparation and presentation of dishes, Participation in competitions

 

Class test, Semester end examinations, Class activity, Evaluation of prepared dishes, Presentation,  Submission of recipe file

 

Unit I: 
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

 

Essential Readings: 

  

  1. Raina Usha, Kashyap Sushma, Nurala Vinita. Basic Food Preparation , A Complete Manual Orient Longman     
  2. Mathur, M., Goyle, A., Gupta, P. and Magon, A Book of Recipes. Indian Book House, Jaipur, 1995.
References: 

   

    Suggested Readings:

  1. Chadha, R. and Mathur, P. (2015). Nutrition – A life cycle Approach. Published by Orient Blackswan Pvt. Ltd., Hyderabad
  2. Mudambi, S. R. and Rajagopal, M.V. (2007). Fundamentals of Foods, Nutrition and Diet Therapy.5th Edition. New Age International Publisher, New Delhi.
  3. Sharma, S. (2006). Human Nutrition and Meal Planning. Published by Jnanada Prakashan (P & D), New Delhi.

 

E Resources:

Academic Year: 
2024-2025
  • Printer-friendly version
  • PDF version