1. Qualitative tests for sugars – glucose, fructose, lactose, maltose and
2. Quantitative estimation of reducing sugar.
3. Qualitative tests for proteins
4. Demonstration Experiments.
a. Estimation of total nitrogen in foods (Micro or Macrokjeldahl
b. Lipid extraction
c. Determination of Iodine value
REFERENCES 1. Conn E E and Stump P.K. – Outlines of Biochemistry – Wiley Eastern (P) Ltd. New Delhi, 1981.
2. Canteron A and Schepertz B – Biochemistry – W.B. Saunders Co., Philadelphia London, 1967.
3. Pairely J.L. and Kilgous G.L. – Essentials of biological chemistry Reinhold publishing corporations, New York 1968.
4. Gerals Litwak – A Laboratory Manual John Wiley sons Inc., New York 1960.
5. Mazur A and Harrow B – Biochemistry – A Laboratory Manual, John Wiley Sons Inc., New York 1960.
6. Mahier and Corder E H – Basic biological chemistry, Kapes and Row, New York, 1968.
7. Varley – Practical clinical biochemistry – William Heinemann Medical books – London Ltd. Inter Science books Inc, New York 1969.
8. West E.S., Todd W.R., Mosses R.S., and Van Bruggon J S – Text book of biochemistry – The Macmillan Co., New York 1968.
9. William P.J., An introduction to biochemistry, Nostrand Co., Inc. London 1972.
10. Shanmugham Ambika – Fundamentals of bio-chemistry to medical students. NVA Bharat Printers, and traders 56, Peters Road, Madras-86. 1985.
11. Karison and Peterson 1971 – Introduction to Modern bio-chemistry. Academic press, New York, London.
12. Karison and Peterson 1975 – Introduction to Modern bio-chemistry. Academic press, New York, London.
13. Talwar G.P., Sri Vatsava L.N. and Moudgil K.D. 1989 – Text book of Biochemistry and Human biology – Prentice Hall of India (P) Ltd. New Delhi – 1.
14. Rama Rao A.V.S.S. 1990 – Text book of biochemistry. 5th edition, L K and Publishers, Visakhapatnam.
CORE-PAPER - VI - BASIC COOKERY PRACTICALS
Practicals : 4 hrs/week OBJECTIVES
a) To enable the students gain experience in the preparation of foods with attention to the preservation of their nutritive value – oriented to Indian cooking.
b) To help them understand the scientific principles governing the acceptability of food preparations.
THEORY 1) Survey of locally available foods. Nutritive value of 100 grams of food from the
basic V food group.
2) Measurement technique – Edible 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 sauce.
4) PULSES a) Pulse Cookery: Factors affecting cooking - quality 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 preparations: Brinjal sambhar, sprouted greengram patchadi, cowpea sundal, adai, tomato dhal maseal, venpongal, omapodi, sugian, masala vadai, greengram payasam, 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, aloo tikki, vegetable kurma, avial, keerai maseal, carrot halwa, cabbage pugath, ridgegourd and green gram dhal kootu, tomato chutney and carrot sambar.
6) FRUITS Different ways of serving oranges, 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 cake 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, thair 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. Griswold, R.M. 1962. Experimental Study of Foods, Houghton Mifflin company, Boston.
3. Ireson, A.G. and Limscomb, S.F. 1978. Foods for One or Two or More,Houghton Mifflin Co., Boston.
4. Sweetman, M.D. and Mackellar, I. 1954, Food Science and Preparation. 4th ed., John Wiley & Sons Inc., New York.