UNIVERSITY OF MADRAS
B.Sc. Degree Course in Nutrition Food Service Management and Dietetics
SEMESTER SYSTEM WITH CREDITS
(Effective from the Academic Year 2003-2004)

SYLLABUS

Semester I - Paper II - Food Science and Basic Cookery

Number of Lectures: 4
Duration of Examination: 3 hrs
Maximum Marks: 75
Credits: 4

Theory 4 hrs / week
Practical 2 hrs / week

OBJECTIVES

a) To enable students to obtain knowledge of different food groups and their contribution to nutrition.

b) To help them study the different methods of cooking and their advantages and disadvantages.

C) To enable them gain experience in the preparation of foods with attention to the preservation of their nutritive value - oriented to Indian cooking.

d) To help them understand the scientific principles governing the acceptability of food preparations.

1) NUTRIENT CONTENT OF FOODS

Classification of foods according to nutrient content. Food groups for balance diets - Food in relation to health.

2) COOKING METHODS

Study of the different cooking methods, merits and demerits - solar cooking - Microwave cooking.

3) CEREALS AND MILLETS

Source of manufacture, structure, composition, storage, processing, milling, parboiling, scientific methods of preparation and cooking, acceptability and papatability of rice, wheat, maize and millets, factors affecting gelatinisation.

4) PULSES

Source of manufacture, nutritive value, judicious combination of cereals and pulses, storage high-lighting soyabeans, lathyrism - removal of toxins.

5) VEGETABLES

Classification, colour, nutritive value, effect of cooking on colour, texture, flavour, appearance and nutritive value, Purchase - storage and preservation.

6) FRUITS

Classification, nutritive value, uses, preservation.

7) FLESH FOODS

Meats - nutritive value, methods of cooking, purchase, storage. Fish - classification, nutritive value, purchase, storage, cooking and preservation.

8) EGGS

Structure and composition, nutritive value, palatability, methods of storage, preservation and uses in cookery.

9) MILK AND MILK PRODUCTS

Nutritive value, cow's milk as compared with human milk, coagulation of milk, digestion of milk, milk products - whole and skimmed milk, milk powders and yogurt, ghee, butter, cheese. Storage and preservation.

10) BEVERAGES

Classification, nutritive value and uses, coffee, tea and cocoa, malted beverages. Sources, manufacture, processing, methods of preparation, serving.

11. a) NUTS AND OIL SEEDS:

Nutritive value, toxins.

b) Fats and Oils:

Source and manufacture, usage, hydrogenation, rancidity, smoking point, emulsification.

12) SUGAR COOKERY

Stages in sugar cookery, types of sugars available, crystallisation in sugar cookery, jaggaery.

13) SPICES AND CONDIMENTS

Origin, use in food preparation, excess consumption.

14) FOOD ADDITIVES

Leavening agents, shortenings, stabilizers, flavouring agents and food substitutes.

15) Food adulteration - types of adulteration - methods of detection, food laws and standards.

PRACTICALS

1) Survey of locally available foods. Nutritive value of 100 grams of food from the basic V food group.

2) Measurement technique - Edibe and non edible portion.

3) CEREALS

a) Cereal Cookery:

Different methods of cooking rice-straining method, absorption methods - pressure cooking, Micro-wave, cooking over slow heat, addition of butter.

Method of mixing - Powdered cereal

Granular cereal - semolina

Fine cereal - maida / ragi flour

b) Cereal Preparations:

Lime rice, tamarind rice, coconut rice, curd rice, egg fried rice, peas fried rice, uppuma, poori, paratha, bathura, ragi puttu, ragi leaf cake, idli and dosai, white souce.

4) PULSES

a) Pulse Cookery:

Factors affecting cooking equality of pulses cooking in hard water and soft water, pressure cooking, effect of papaya, soda and soaking on texture and cooking time - using whole bengal gram and red gram dhal.

b) Pulse preparatiors:

Brinjal sambhar, sprouted greengram patchadi, cowpea sunda, adai, tomato dhal maseal, venpongal, omapadi, sugian, masala vadai, greengram payasm, chole.

5) VEGETABLES

a) Vegetable cookery:

Effect of shreading, dicing, acid, alkali, covering, steaming and pressure cooking on vegetables - using greens, carrot, potato and beet root.

b) Vegetable preparation:

Potato curry, alu tikki, vegetable kurma, avial, keerai maseel, carrot halwa, cabbage pugath, ridgegourd and green gram dhal kootu, tomato chutney and carrot cochumber,

6) FRUITS

Different ways of serving organges, stuffed dates, Hawaiian papaya freeze, banana fritters, fruit salad, stewed apricots, banana with custard, fruit jelly and grape jam.

7) FLESH FOODS

Effect of different methods of cooking on flavour, colour, texture appearance and palatability of meat and fish - preparations - fish fry, fish molee, sweet and sour prawns, mutton ball curry, chicken spring roll, chicken sweet corn soup, liver fry, mutton vinthalu and chicken biriyani.

8) EGGS

Factors affecting whipping, poaching and boiling of eggs, methods of storage. Preparations using egg-custards (stirred and baked). Egg. curry, puffy omelette, spicy omelette, sponge cake, chocolate cake, plain cake, angel dake and gold cake.

9) MILK AND MILK PRODUCTS

Cooking vegetables in milk using carrots and cabbage. Cream of tomato soup. Preparations - punjabi milk curry, vanilla ice cream, banana milk shake, vermicelli payasam, cucumber patchadi, thayir vadai, morkulambu.

10) BEVERAGES

Making of coffee by filter, percolator and boiling methods. Preparation of panagam, butter milk, dhal rasam, tomato juice cocktail, cucumber and tomato frost, orange juice, tomato juice, coco and rose milk.

11) FRIED FOODS

Smoking point - bread cube test, frying pooris at different temperatures. Preparation of kalkal at different temperatures. Preparation of mayonnaise.

12) SUGAR COOKERY

Stages of sugar cookery, Sweet preparations - vanilla fondant, chocolate fudge, peanut brittle, laddu, mysore pak and gulab jamun.

REFERENCES

1) Lowe, B. 1955. Experimental Cookery, John wiley & Sons Inc., New York.

2) Hughes, O and Bennion, M. 1970. Introductory Foods, 5^th ed., The macmillan Co., New York.

3) Griswold, R.M. 1962. Experimental Study of Foods, Houghton mifflin company, Boston.

4) Ghose, R.L.M., Ghate, MB. and Subramaniam, V. 1960. Rice in India. ICMR, New Delhi.

5) Eckles, G.H., Combs, W.S. and Macy, H. 1951. Milk and Milk Products, RMB Publishing Co., Ltd., New Delhi.

6) Ireson, A.G. and Limscomb, S.F. 1978. Foods for One or Two or More, Hoghton Mifflin Co., Boston.

7) Fisher, P. and Bender, A. 1971. The Value of Foods. Oxford University Press, London.

8) Birch, G.C. and Cameron, AG. and Spencer, M. Food Science, 3^rd ed., Perganon Press, Oxford.

9) Sweetman, M.D. and Mackellar, I. 1954. Food Science and Preparation. 4^th ed., John wiley & Sons Inc., New York.

10) Fitch, J.J. and Francis, CA. 1953. Foods and Principles of Cookery, 1^st ed., PrenticeHall Inc., New York.

11) Pechkham, G.C. 1969. Foundations of Food Preparation, The Macmillan Company, London.

12) Paul, P.C. and Palmer, H.H. 1972. FoodTheory and Application, 1^st ed., JohnWiley & Sons, Inc., New York.