Fundamentals of Nutrition (Practical)

Paper Code: 
CND 103
Credits: 
02
Contact Hours: 
4.00
Max. Marks: 
100.00
Objective: 

Course Objectives:

This course will enable the students to –

  1. Understand the basic terms and methods used in cooking.
  2. Understand various food preparations and the principles involved in food preparations.
  3. Understand knowledge regarding the portion size and nutritional quality offood product.

 

 
  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.
  1. Menu Planning of
  • 3 course meal
  • 5 course meal
  • 7 course meal
  1. 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: 
2018-2019
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