Course

Unit I

Introduction of Food Groups and Cooking Methods 12 hrs.

Foods, Classification, Functions, Food groups, Balanced Food, Food pyramid, My plate

Cooking- Objectives of Cooking, Preliminary preparation, cooking methods, Dry heat, Moist heat, Merits and Demerits.

Unit II

Cereals, Pulses, Nuts and Oil Seeds, Fats and Oils 12 hrs. Structure, Composition and Nutritive Value, Changes in Nutritive Value during Cooking, cooking quality Cereals– Cereal cookery concepts, fermented products, non-fermented products, breakfast cereals

Pulses– Factors affecting cooking quality of pulses, toxic constituents, pulse cookery.

Nuts and oil seeds– Nuts and oil seeds cookery, toxins in nuts and oil seeds

Fats & Oils – Types and classification of fats, Role of fats/oil in cookery

Unit III

Vegetables and Fruits 12hrs

Vegetables – Classification, Composition and Nutritive Value, Selection, Vegetable cookery- pigments, Changes in Nutritive Value, fungi and algae as foods

Fruits – Classification, Composition and Nutritive Value, enzymatic and non-enzymatic browning, vegetables and fruits as functional foods, Pectic substances and gel formation

Unit IV

Meat, Poultry, Dairy and Fish 12hrs.

Milk – Composition and Properties of milk, Nutritive Value, effect of heat, acid, enzymes, phenolic compounds and salts. Microorganisms, Role of milk and milk products in cookery

Egg– Structure, Composition and Nutritive Value, Quality of eggs, Egg cookery, Buying and Handling, Role of eggs in cookery.

Fleshy Foods– Structure, Composition and Nutritive value of meat, Effect of cooking on colour, Texture and flavour, Meat cookery.

Poultry – Classification, Composition and Nutritive value

Fish – Classification, Composition, Selection, Fish cookery

Unit V –

Sugars, Beverages, Spices and Condiments 12hrs

Sugars – Nutritive value, Properties, Stages of sugar cookery, Sugar Related Products, Sugar Cookery and Artificial Sweetener.

Beverages – Classification, Nutritive value – Coffee, Tea, Cocoa, Chocolate, Fruit Beverages, Soups Vegetable Juices, Milk Based Beverages, Malted Beverages, Aerated and Non-Alcoholic Beverages, Miscellaneous Beverages, Alcoholic Beverages.

Spices and Condiments: Types, Functional properties, Role of spices in cookery.

Pre requisite: Basic Food Groups, cooking methods, effects of cooking

Course Objectives:

1. To impart knowledge on food groups and its nutritional composition
2. To relate the impact of cooking on the stability of
3. To analyze the changes during processing and storage on the nutritional composition of
4. To study the factors influencing the cooking quality of different

Course Outcomes:

CO1: Acquire knowledge on the food groups and factors influencing the changes in different cooking methods.

CO2: Gain knowledge on nutritive value of Cereals, Pulses, Nuts and Oil Seeds, Fats, Oils and changes affecting the nutritive value during cooking methods.

CO3: Gain information on the classification and composition of fruits and vegetables CO4: Gain insight on composition and nutritive value of meat, poultry, dairy and fish CO5: Outline the stages of sugar, types of beverages and role of spices in cookery.

Skills:

• Develop skills on various cooking methods and medium of
• Acquire skills in processing and storage of

CO-PO Mappings

Evaluation Pattern:

*CA – Can be Quizzes, Assignment, Projects, and Reports, and Seminar

Text Books:

1. B. Food Science, New Age International Pvt Ltd Publishers, 7rd Edition, 2018.
2. Shakuntala Manay, M Foods, Facts and Principles, New Age International Pvt Ltd Publishers, Sixth Edition, 2015.
3. Food science, Chemistry and Experimental foods by Swaminathan.
4. Swaminathan, : Hand Book of Food Science and Experimental Food
5. Food Science and Nutrition, Sunetra Roday, 3rd edition,

Reference Books:

1. Brow, , Understanding Food, Thomson Learning Publications, Wadsworth, 2020.
2. Mehas, Y. and Rodgers, S.L. Food Science and You, McMillan McGraw Company, New York, 2021.
3. Parker, Introduction to food Science, Delmer, Thomson Learning Co., Delma, 2019.