Food Science detailed Syllabus for Home Science (DHS), C18 curriculum has been taken from the TSSBTET official website and presented for the diploma students. For Course Code, Course Name, Lectures, Tutorial, Practical/Drawing, Internal Marks, Max Marks, Total Marks, Min Marks and other information, do visit full semester subjects post given below.
For all other Diploma in Home Science (DHS) Syllabus for 2nd Sem C18 Curriculum TSSBTET, do visit Diploma in Home Science (DHS) Syllabus for 2nd Sem C18 Curriculum TSSBTET Subjects. The detailed Syllabus for food science is as follows.
Course Outcome:
For the complete Syllabus, results, class timetable, and many other features kindly download the iStudy App
It is a lightweight, easy to use, no images, and no pdfs platform to make students’s lives easier.
.
Unit 1
INTRODUCTION TO FOOD SCIENCE: Define the terms Food, Food Science, Food Additive, Fermented Food, Food Technology, Food Fortification, Functional Food, Photochemical, Food Safety and Regulation , Antioxidants. Aims and objectives of Food science. Functions of Food and Nutrients. Food Composition. Food in relation to health, Food groups- Basic four, Basic Five, Basic Seven and Basic Eleven- Food guide pyramid
Unit 2
STUDY OF FOODS: Food groups-Cereals, Pulses, Nuts and Oilseeds, other vegetables- Fruits- Milk and Milk products, Eggs, Meat, Fish and Poultry, Fats and Oil, Condiments and Spices and Functions , Perishables, Semi Perishables, Non Perishables, Effect of cooking on Foods.
Unit 3
For the complete Syllabus, results, class timetable, and many other features kindly download the iStudy App
It is a lightweight, easy to use, no images, and no pdfs platform to make students’s lives easier..
Unit 4
SPICES, CONDIMENTS: Define the term Spices and Condiments. General functions / role of spices in cookery. Classification of Spices and Condiments-Pepper, Ginger, Chillies, Mustard, cardamom, Nutmeg and Mace, Fenugreek, Aniseeds, Fennel, Caraway, Celery, Cumin, Onion, Poppy seeds, Coriander, Cinnamon, Clove, Turmeric, Saffron, Asafoetida, Ajwain and Lemon. Define the term Herbs. Types, characteristics and uses of Herbs in cooking- Garlic, Coriander leaves, Mint leaves, Curry leaves, Lemon grass, Parsley and Bay leaves..
Unit 5
BEVERAGES: Define the terms Beverages and Appetisers-Classify Beverages – Alcoholic and NonAlcoholic, Refreshing, Nourishing, Stimulating, Soothing, Instant beverages and Appetisers (soups). Functions of Beverages. Preparation of Tea, Coffee, Cocoa, Milk Shakes & Fruit juices, Appetisers. Classification of soups- Thick soups (Consommes, Broths), Thin Soups, Puree, Cream, Veloutes, Chowders, Bisques, Coulis). Points to be remembered while making beverages
Unit 6
For the complete Syllabus, results, class timetable, and many other features kindly download the iStudy App
It is a lightweight, easy to use, no images, and no pdfs platform to make students’s lives easier..
Course Outcome:
- Explain the importance of food in relation to health, food groups and meal planning.
- Explain the classification of foods based on nutritive value storage and factors to be considered in selection, purchase and storage of foods.
- Explain the different cooking methods, way of retaining nutritive value in foods, desirable and undesirable browning in food.
- Explain the role of spices, condiments and herbs in cookery.
- Enumerate the functions & preparation of Beverages.
- Importance of Soups, Sauces and Salads.
Course Outcome:
After completion of this course, the student should be able to
Introduction To Food Science:
- Define the terms Food, Food Science, Food Additive.
- Define Fermented Food, Food Technology, Food Fortification, Functional Food, Photochemical, Food Safety and Regulation , Antioxidants. Aims and objectives of Food science.
- List Functions of Food and Nutrients.
- Define Food Composition.
- Explain Food in relation to health, Food groups- Basic four, Basic Five, Basic Seven and Basic ElevenFood guide pyramid.
Study of Foods:
- Classified Foods based on Nutritive value and storage. Classification according to.
- Food groups-Cereals- Rice, Wheat, Suji, Millet and Maize.
- Pulses- Grams Legumes (dals of different varieties).
- Nuts and Oilseeds- Groundnut, Coconut, Mustard and Cashew Nut. Vegetables- Green leafy, Roots and tubers
- other vegetables- Brinjal, Peas and Beans. Fruits- Oranges, Lemons, Apples, Apricots, Grapes and Cheeku etc.,
- Milk and Milk products-Curds, Cheese, Butter and Ghee., Eggs, Meat, Fish and Poultry. Fats and Oils like Sugar, Jaggery and Honey, Condiments and Spices. and Functions it serves-Energy yielding, Body Building and Proactive foods. Factors to be considered in selection and purchase of foods. Methods of storage of foods.
- Perishables- Semi Perishables- Non Perishables Milk, Green leafy vegetables, Eggs and Fish(1-2 days). – Potatoes, Onions and Zinger etc., (For some weeks to 1-2 months). -Cereals, Nuts, Refines oils and Vanaspathi with Vitamin A etc., (can be stored longer as compared to perishables and semi perishables).
- Effect of cooking on Foods-Improves palatability, Digestibility and destroys many of the harmful organisms.
Food Preparation Techniques:
- Aims and objectives of cooking food and limitations of cooking .
- Explain different cooking methods -Moist heat methods, Dry heat methods, Fat as a medium of cooking, combination of cooking methods, special methods of cooking.
- Explain the Effect of heat on Proteins, Carbohydrates, Fats, Vitamins and Minerals.
- Discuss the Rules for retaining nutritive value and flavor during preparation and cooking, Browning, Enzymatic Browning and Non Enzymatic browning.
- Explain the Desirable and Undesirable Browning.
Spices, Condiments:
- Define the term Spices and Condiments. General functions / role of spices in cookery.
- Explain the Classification of Spices and Condiments-Pepper, Ginger, Chillies, Mustard, cardamom, Nutmeg and Mace, Fenugreek, Aniseeds, Fennel, Caraway, Celery, Cumin, Onion, Poppy seeds, Coriander, Cinnamon, Clove, Turmeric, Saffron, Asafoetida, Ajwain and Lemon.
- Define the term Herbs.
- Explain the Types, characteristics and uses of Herbs in cooking- Garlic, Coriander leaves, Mint leaves, Curry leaves , Lemon grass, Parsley and Bay leaves.
Beverages:
- Define the terms Beverages and Appetizers.
- Classify Beverages – Alcoholic and Non- Alcoholic, Refreshing, Nourishing, Stimulating, Soothing, Instant beverages and Appetizers (soups)
- Explain the functions Functions of Beverages. Preparation of Tea, Coffee, Cocoa, Milk Shakes & Fruit juices, Appetisers
- Explain the Classification of soups- Thick soups (Consommes, Broths), Thin Soups, Puree, Cream, Veloutes, Chowders, Bisques, Coulis). Points to be remembered while making beverages.
Soups, Sauces ,Salads and Salad Dressings :
- Define the terms soups, stocks, sauces, salads and salad dressings,
- Explain the Method of preparation of stocks- Bone stock, Vegetable stock, Fish stock, Emergency stock , classification of soups – Consomme, Broth, Puree, Cream, Chowder, Bisques.
- Explain the value of salads in the diet and list the types of salads.
- Explain The general rules for preparation of salads.
- Explain the Method of preparation of salad dressings – Mayonnaise dressing, French dressing and cooked dressing.
Reference Books:
For the complete Syllabus, results, class timetable, and many other features kindly download the iStudy App
It is a lightweight, easy to use, no images, and no pdfs platform to make students’s lives easier..
For detail Syllabus of all other subjects of Home Science, C18 curriculum do visit Diploma In Home Science 2nd Sem Syllabus for C18 curriculum.
For all Home Science results, visit TSSBTET DHS all semester results direct links.