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