Culinary Science II Past Paper PDF 2024-2025
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2024
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Summary
This Culinary science past paper covers various topics in food science, molecular gastronomy, cooking techniques, and food safety in detail. It includes course outlines, units, and explanations for potential exam questions. This document is likely intended for student preparation for tests or assessments.
Full Transcript
HMT373:CULINARY SCIENCE II L:2 T:0 P:0 Credits:2 Course Outcomes: Through this course students should be able to CO1 :: apply knowledge of food science to create culinary dishes that utili...
HMT373:CULINARY SCIENCE II L:2 T:0 P:0 Credits:2 Course Outcomes: Through this course students should be able to CO1 :: apply knowledge of food science to create culinary dishes that utilize molecular gastronomy techniques CO2 :: interpret food processing method in the preparation and preservation of food while considering the effects of nutrients and beneficiary of microroganisms CO3 :: analyze the impact of different food processing methods of the nutritional content flavor and color of food CO4 :: assess the nutritional and culinary quality of various food products and dishes CO5 :: design innovative recipes that incorporate principles of food science and molecular gastronomy Unit I Introduction to Culinary Science ,Food Science And Basics : Introduction to Food Safety and Sanitation, History and Evolution of Culinary Science, Chemical Composition of Foods (Proteins, Carbohydrates, Fats), Understanding pH and Its Impact on Cooking, Maillard Reaction and Caramelization Unit II Culinary Health And Microbiology Essential : Nutritional Components of Food, Dietary Guidelines and Nutritional Labels, Special Diets (Vegan, Gluten-Free, etc.), Food Preservation Techniques Unit III Fusion Cooking Methods : Dry Heat Cooking Methods (Grilling, Baking, Roasting), Moist Heat Cooking Methods (Boiling, Steaming, Poaching), Combination Cooking Methods (Braising, Stewing), Sensory Evaluation of Food* - Taste, Smell, and Texture, Conducting Sensory Evaluations, Flavor Pairing and Enhancement Unit IV Emulsions & Heat Transfer : Understanding Emulsions (Mayonnaise, Hollandaise), Stability of Foams (Meringues, Whipped Cream), Conduction, Convection, and Radiation, Impact of Heat on Different Food Components Unit V Molecular Safety & Preservation : Introduction to Molecular Gastronomy, Techniques (Spherification, Gelification, Sous-vide), Modern Preservation Techniques (Canning, Freezing, Drying), HACCP Principles, steps to build a HACCP plan, significance of HACCP to food safety issues Unit VI Pastry Science and Techniques : Modern Kitchen Equipment and Tools, Advancements in Food Science and Technology, Case Studies of Innovative Culinary Techniques, Sustainable Cooking Practices Farm-to-Table Movement, Reducing Food Waste, Sustainable Sourcing of Ingredients Text Books: 1. FOOD SCIENCE & NUTRITION by SUNETRA RODEY, OXFORD UNIVERSITY PRESS References: 1. FOOD FACTS AND PRINCIPLES by N. SHAKUNTALA MANAY, NEW AGE INTERNATIONAL Session 2024-25 Page:1/2 Session 2024-25 Page:2/2
