FUNDAMENTALS OF NUTRITION (PRACTICAL)

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

Objectives

  • To understand the basic terms and methods used in cooking.
  • To understand various food preparations and the principles involved in food

preparations.

  • To understand knowledge regarding 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

CND 103

Fundamentals of Nutrition (Practical)

 

 

 

 

 

 

The students will be able to –

 

CO8: Select appropriate method/s for preparing food.

 

CO9: Plan diets using principles of menu planning.

 

CO10: Modify diet/recipes for specific purposes, such as nutrient enhancement and quality improvement

Approach in teaching:

Demonstrations, Laboratory exercises, Discussionsand interaction with chefs and cooks

 

Learning activities for the students:

Use of recipe books and related videos, Participation in cookery competitions, Product development.

 

Class test

Semester end examinations

Quiz

Assignments

 

 

 

CONTENTS

 

  1. Weights and measures, basic terms used in cookery
  2. Methods of cooking:-Preparation of 2 dishes (each/combination) of
  • Dry heat:
    1. Roasting
    2. Baking
    3. Grilling/broiling
  • Frying
    1. Deep frying
    2. Shallow frying
    3. Sautéing
  • Moist heat
    1. Boiling
    2. Poaching
    3. Steaming :Direct, Indirect, Pressure Cooking
    4. Stewing
  • Combination cooking: moist heat/frying/dry heat
  1. Preparation of nutrient rich dishes
  • Energy
  • Protein
  • Vitamin A
  • Calcium
  • Iron
  • Ascorbic acid.

 

 

4.Menu Planning of

  • 3 course meal
  • 5 course meal
  • 7 course meal

5. Table settings & meal presentations

 

Essential Readings: 
  1. Raina Usha, Kashyap Sushma, Nurala Vinita .Basic Food Preperation , A Complete Manual . Orient Longman     
  2.  Agarwal, Gupta and Khuteta, Food and Nutrition, Ajmer book Company, Jaipur 2001, Singh Varnda (in Hindi)
  3. Gupta. S., Seth, R., Khanna, K. and Mahna, R. Art and Science of Cooking-A Student's Manual, Blaze Publishers and Distributors Pvt. Ltd., New Delhi  1991.
  4. Mathur, M., Goyle, A., Gupta, P. and Magon, A Book of Recipes. Indian Book House, Jaipur, 1995.

 

Academic Year: 
2021-2022
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