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INTRODUCTION TO FOODS (PRACTICAL)
This course will enable the students to –
1. Be familiar with changes occurring in the foods because of cooking and processing
2. Get practical knowledge in various applications and preparations of food.
3. Understand the effect of cooking and processing on the 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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25DND 182 |
Introduction to Foods (Practical) |
CO07: Appraise the concept of weights and measures, preparing market order CO08: Evaluate the effect of cooking and processing on different foods while preparing dishes CO09: 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 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 |
Class test, Semester end examinations, Class activity, Evaluation of prepared dishes, Presentation, Submission of recipe file |
· 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 –
Ø Cereals: Porridge, puri, parantha, pulao, pastas, bread/pizza base, pancakes, sandwiches
Ø Pulses: Whole, dehusked, sprouted and fermented products of various legumes
Ø Vegetables: salads, curries, dry preparations
Ø Fruit –salads, salad dressings, smoothies and desserts
Ø Milk and milk products: Indian and Western desserts and curries
Ø Soups: Broth, plain and cream soups
Ø Baked products: Biscuits/cookies, cream cakes, sponge cake preparations, tarts and pies
Ø Snacks: pakoras, cutlets, samosas, upma, poha, pizza, momos, tikka etc. (any 3)
· Nutritional composition, products, and selection of the beverages- Non-alcoholic – Tea, coffee, Cocoa and alcoholic and preparation of Milk shake, fruit smoothies, mocktails
· Food Preservation Principles and techniques
Ø Household methods of food preservation- jam, lemon pickle, tomato sauce, squash
ESSENTIAL READINGS:
1. Raina Usha, Kashyap Sushma, Narula 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.
1. Mudambi, S. R. and Rajagopal, M.V. (2007). Fundamentals of Foods, Nutrition and Diet Therapy.5th Edition. New Age International Publisher, New Delhi.
2. Sharma, S. (2006). Human Nutrition and Meal Planning. Published by Jnanada Prakashan (P & D), New Delhi.
