Introduction to Food (Practical)

Paper Code: 
H.SC-108
Credits: 
02
Contact Hours: 
60.00
Max. Marks: 
100.00
Objective: 

This course will enable the students:

  • 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.

 

Contents:

1. Weights and measures, basic terms used in cookery, methods of cooking and table settings.

2. Understanding of dietary guidelines.                                                                                                            

3. Food preparation, understanding the principles involved, nutritional quality and portion size.

  1. Beverages- Tea, coffee, mocktails, sodas, sundaes and milk shakes.
  2. Cereal cookery- porridge, gruels, puri, chapatti, paratha, pastas, pancakes, sandwiches and various rice preparations.                                          
  3. Legumes and pulses- whole, dehusked, sprouted. Fermented products of various legumes and pulses, textured soyabean products, tofu etc.    
  4. Vegetables- salad, curried and dry vegetable preparation.                 
  5. Fruits- Salads and desserts.                                                                
  6. Milk and it's products- Indian and western deserts, preparation of paneer, khoa, chnenna and curds (Processes).                                                 
  7. Eggs- boiled, poached, fried, scrambled omelettes, soufflés, custards                                                
  8. Soups- clear and cream including Indian soups.                                              
  9. Snacks-      a)         Baked, (cakes, biscuits),                                   
    1. Steamed (Direct and indirect)                          
    2. Fried (shallow and deep

       x) Food Preservation-Preparation of jams ,jellies ,squashes etc.                    

 

Essential Readings: 
  1. Srilakshmi. B. Food Science. New V edition - Age International (P) Ltd. Publishers, New Delhi, 2012.
  2. Swaminathan M. Food Science Chemistry and Experimental foods, The Bangalore Printing and Publishing Co. Ltd., Mysore, Banaglore 1990.
  3. Potter, N.N. Food Science, 3rd Ed CBS Publishers and Distributors. Delhi, 1987.

 

References: 
  1. Bennion, M,1985. Introductory Foods. Eight edition. Macmillan Publishing Company, New York..
  2. Bogstrom, G., 1968 Principles of Food Science, Vol I and II, The Macmillian Co., New York.
  3. Charly, H. ,1970Food Science. John Wiley and Sons Inc, New York, Second edition.
  4. Frazier, W.C. , 1968Food Microbiology. Mc Graw Hill book Co., New York.
  5. Griswald, R.M., 1962,The Experimental study of foods. Houghton Miffin Co. Boston.
  6. Hughes, Osee. , 1962 ,Introduction Foods. The Mac Millan Co, New York.
  7. Hester R.E. and Harrison, R.M. , 2001, Food Safety and Food Quality: Issues in Environmental Science and Technology. Royal Society of Chemists, Cambridge.
  8. Lowe, B. Experimental Cookery. John Wiley and Sons Inc, New York.
  9. Manay, N.S. and Shadaksharaswamy M. 2001,Food Facts and Principles. Second edition, New Age International Publisher, New Delhi.
  10. Meyer. L.H. 1987,Food Chemistry, CBS Publishers and Distribution, Delhi,.
  11. Potter, N.N. 1987,Food Science, 3rd Ed CBS Publishers and Distributors. Delhi,.
  12. Agarwal, Gupta and Khuteta, 2001,Food and Nutrition, Ajmer book Company, Jaipur, Singh Varnda (in Hindi)
  13. Aina U, Kashyap S.K. Narula, V., Thomas, S., Suvira, Vir, S and Chopra, S., 2002Complete Manual, Orient Longma Pvt. Ltd., New Delhi, Third edition,.
  14. Gupta. S., Seth, R., Khana, K. and Mahna, R. 1991,Art and Science of Cooking- A Student's Manual, Blaze Publishers and Distributors Pvt. Ltd., new Delhi.
  15. Mathur, M., Goyle, A., Gupta, P. and Magon, , 1995,A Book of Recipes. Indian Book House, Jaipur.
  16. Rodey ,S.2012.Food Science and Nutrition.Oxford University Press.

 

Academic Year: 
2019-2020
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