Week - 1 |
Scientific Principles in Experimental Food Preparation; Colloid Systems; Colloid, Sol, Gel, Syneresis, Staling, Retrogradation, Adsorption, Absorption, Hydrophilic, Hydrophilic, Lyophilic, Protective Colloid. |
Week - 2 |
Scientific Principles in Experimental Food Preparation; Gelatinization, Surface Tension, Inter-surface Tension, Rheology, Emulsion, Foam, Suspension, Denaturing, Coagulated, Lyophilic, |
Week - 3 |
Sensory Evaluation of Food |
Week - 4 |
Foods Physical and Chemical Changes in Food |
Week - 5 |
Problems Encountered in Food Preparation |
Week - 6 |
Egg Structure and Properties; Nutritional Value of Eggs, Cooking Eggs, Usage of Egg in Kitchen |
Week - 7 |
Milk and Dairy Products; Properties of Milk, Yoghurt, Kurut, Cheese, Butter, Milk Powder |
Week - 8 |
Preparation of Doughs; Leavening Agents |
Week - 9 |
Meats; Nutritional Value of Meat, Structure of Meat |
Week - 10 |
Vegetables and Fruits; Classification of Vegetables and Fruits, Composition of Vegetables and Fruits |
Week - 11 |
Legumes; Legume Products |
Week - 12 |
Cereals; Cooking Cereal Products; Starch and Flour |
Week - 13 |
Oils; Classification of Oils |
Week - 14 |
Sugars |