syllabi 10+1 voc streams - Government Senior Secondary School ...

7. Organo-Ieptic (Sensory) evaluation of foods.
8. Food Adulteration-common adulterants and simple detection techniques.
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FOOD MICROBIOLOGY AND QUALITY CONTROL
PRACTICAL
Time : 3 hrs M. Marks: 25
Semester-I
1. Use of microscope, its parts, accessories and their use.
2. A visit to microbiological laboratory in the area and report writing for the same.
3. Method of preparing slides and use of simple stains.
4. Practical observation and identification of common organisms causing food spoilage.
Time: 3 hrs Semester-II M. Marks : 50
5. Simple techniques of detecting food adulteration.
6. Methods of detection of spoiled cans and care while consuming high pH foods.
7. Fermentation techniques for juices and beverages.
8. Determination of total soluble solids by refractometer - hygrometer salinometer and gel meter etc.
9. Determination of salt in food products by chemical analysis.
10. Market survey for consumer awareness regarding Quality Control and labels.
All practicals to be recorded in file along with procedures, analysis and samples.
Paper-III FOOD PRESERVATION TECHNIQUES
THEORY
Time : 2 hrs. Marks : 30
Int. Ass./CCE: 10
Total Marks: 40
Semester-I
1. Food Preservation - Definition, importance, principles and methods of food preservation.
2. Preservation by salting, Brining, Curing and Pickling.
3. Preservation by sugar-principles involved in jams, jellies, marmalades, preserve, glazed,
Crystallized.
4. Preservation by Chemical-class I and class II preservatives.
SEMESTER-II
Time: 2 hrs THEORY Marks: 30
Int. Ass./CCE: 15
Total Marks: 45
5. Refrigeration and freezing-advantages and disadvantages, storage and spoilage.
6. Sun drying and dehydration-principles involved, factors affecting drying, types of dehydrators,
dehydration & rehydration ratios.
7. Preservation by alcoholic, acetic and lactic acid fermentation in foods and their importance in the
diet.
8. Advanced methods of preservation:
(i) Irradiation.
(ii) Antibiotics.
(iii) Controlled atmospheric storage.
9. Pectin-Properties, uses and grades.