Week Name Description
28 February - 6 March Page Introduction to food science and processing
Page Objectives of studying food science and processing
Page Recent concepts in food science
Page Definitions
Page References
7 March - 13 March Page Introduction
Page Objectives of food preparation
Page Improves taste and food quality
Page Destruction of micro-organisms
Page Improves digestibility
Page Increases availability of nutrients
Page Increases antioxidant value
Page Limitations of cooking food
Page References
14 March - 20 March Page Introduction
Page Classification of cooking methods
Page Moist heat methods
Page Boiling
Page Stewing
Page Steaming
Page Pressure cooking
Page References
21 March - 27 March Page Dry heat methods
Page Grilling or boiling
Page Pan broiling or roasting
Page Baking
Page Fat as medium of cooking
Page Shallow fat frying
Page Deep fat frying
Page References
28 March - 3 April Page Combination of cooking methods
Page Microwave cooking
Page Practical hints in using microwave oven
Page Solar cooking
Page References
4 April - 10 April Page Introduction
Page Structure
Page Bran or pericarp
Page Aleurone cell layer
Page Endosperm
Page Embryo
Page Table
Page Composition and nutritive value
Page References
11 April - 17 April Page Wheat
Page Introduction
Page Composition of Wheat
Page Milling of Wheat
Page Wheat Products
Page Malted Wheat
Page References
18 April - 24 April Page Introduction
Page Composition
Page Milling
Page Parboiling
Page Rice starch
Page References
25 April - 1 May Page Introduction
Page Maize or corn
Page Jowar
Page Bajra (Pearl Millet)
Page Ragi (Finger Millet)
Page References
2 May - 8 May Page Introduction
Page Nutritive Value
Page Digestibility of pulses
Page Processing
Page References
9 May - 15 May Page Toxic Constituents
Page Effect of cooking
Page Forms of pulses
Page Role of pulses in cookery
Page References
16 May - 22 May Page Introduction
Page Nutritive value
Page Specific nuts and oilseeds
Page Use of Fats in Food Preparation
Page Nutritional significance of fats and oils
Page Processing of fats and oils
Page Production and Processing methods
Page Specific fats
Page Animal fats
Page Vegetable oils
Page Spoilage of fats and oils
Page Utilization of fats and oils in food preparation
Page Importance of fats and oils
Page References
23 May - 29 May Page Specific nuts and oilseeds
Page Soyabean products
Page Soya protein
Page Soyabean milk
Page Okara
Page Tofu
Page Tempeh
Page Soya sauce
Page Miso
Page Wheat-soya flour
Page Soya fortified gram flour
Page Soya nuts
Page Instant soya wheat meal
Page Noodles and Vermicelli
Page Papad
Page Extruded snacks
Page Protein supplements
Page Soya fibre
Page Soyabean oil
Page Edamame
Page Oilseed cakes
Page Nuts and oilseeds as source of Antioxidants
Page Toxins
Page Role of nuts and oilseeds in food processing and preparation
Page References
30 May - 5 June Page Introduction
Page Classification
Page Nutritive value
Page Pigments
Page Water-Insoluble Pigments
Page Water-Soluble pigments
Page Enzymes
Page Flavour compounds
Page Bitter compounds
Page References
6 June - 12 June Page Selection
Page Processing and preparation of Vegetables
Page Preliminary preparation
Page Different methods of cooking
Page Changes during cooking
Page Loss of nutrients during cooking
Page Effect of cooking on carotene content of leafy vegetables
Page Effect of cooking on carotene content of leafy vegetables (Amaranth, Koyakura, Bacchali and Palak)
Page Effect of cooking on pigments
Page Flavonoids
Page Betalains
Page Anthoxanthins
Page References
13 June - 19 June Page Storage of vegetables
Page Preservation and processing of vegetables
Page Storage
Page Changes during maturation
Page Role of vegetables in cookery
Page References
20 June - 26 June Page Introduction
Page Structure
Page Composition
Page Egg shell
Page Egg white
Page Egg yolk
Page Pigments
Page References
27 June - 3 July Page Nutritive value
Page Vegetarian eggs
Page Effect of cooking on nutritive value of egg
Page Quality of egg
Page Evaluation of egg quality
Page Grading
Page Deterioration during storage
Page References
4 July - 10 July Page Egg cookery
Page Application of Heat
Page Factors affecting coagulation of egg proteins
Page Effect of other ingredients on egg protein
Page Buying and handling
Page Preservation
Page Recipes
Page Soft and Hard Cooked Eggs
Page Ferrous sulphide formation
Page Poached Eggs
Page Scrambled Eggs
Page Fried Eggs
Page Custards
Page Egg White Foams
Page Stability of the foam
Page Omelettes and Souffles
Page Use of eggs in cookery
Page Role of egg in cookery
Page References
11 July - 17 July Page Introduction
Page Structure
Page Classification of meat and meat products
Page Composition and Nutritive value
Page Post mortem changes
Page References
18 July - 24 July Page Processing and preparation of meat products
Page Methods of preparing meat products
Page Processing and preparation of poultry products
Page References
25 July - 31 July Page Introduction
Page Classification
Page Composition and nutritive value of fish
Page Selection
Page References
1 August - 7 August Page Processing and preparation of fish
Page Spoilage
Page Storage
Page Preservation
Page Chilling
Page References
8 August - 14 August Page Introduction
Page Composition
Page Physical properties
Page Nutritive Value
Page References
15 August - 21 August Page Effects of heat on milk constituents
Page Effect of Acid
Page Effect of enzymes
Page Rennin (Chymosin)
Page Fruit enzymes
Page Processing
Page Pasteurisation
Page Homogenisation
Page References
22 August - 28 August Page Milk products
Page Non-Fermented products
Page Fermented milk products
Page Milk substitutes
Page Functional properties of milk and curd
Page Types of milk on the market
Page Role of milk and milk products in cookery
Page Points to be remembered in using milk and milk products in cookery
Page Adulteration of milk
Page References
29 August - 4 September Page Introduction
Page Classification
Page Composition of fruits
Page Pigments
Page Flavour constituents
Page Post-harvest changes and storage
Page References
5 September - 11 September Page Ripening of fruits
Page Storage of fruits
Page Enzymatic browning
Page Can bananas be stored in refrigerator?
Page Prevention of enzymatic browning
Page Non-enzymatic browning
Page Serving fruits
Page Salads
Page References
12 September - 18 September Page Introduction
Page Nutritive value
Page Properties
Page Sugar Related Products
Page Sugar cookery
Page Crystallisation
Page Candies
Page Method
Page Non-crystalline candies
Page Role of sugar in cookery
Page References
19 September - 25 September Page Artificial Sweeteners
Page Low-calorie sweeteners
Page Non-caloric sweeteners
Page Non-caloric sweeteners (natural)
Page References
26 September - 2 October Page Introduction
Page Classification
Page Coffee
Page Processing
Page Tea
Page Cocoa and Chocolate
Page Fruit Beverages
Page Carbonated Non- Alcoholic Beverages
Page References
3 October - 9 October Page Introduction
Page General functions of spices
Page Flavoring extracts
Page Role of spices in cookery
Page References