learning Objectives - Describe the principles and various methods of preparation, preservation and storage of food.
Hours - 2
Teaching and Learning Activities - Lecture cum discussions. Field visit to food processing unit. Demonstration exhibits
Assessment Methods - Short answer type Objective type Evaluation of exhibit preparation
Content of the chapter
a) Principles of cooking, methods of
cooking and the effect of cooking
on food and various nutrients.
Safe food handling, health of food
handlers
b) Methods of food preservation–
household and commercial,
precautions.
c) Food storage – cooked and raw,
household and commercial, ill
effects of poorly stored food.
d) Food adulteration and acts related
to it.