Food Product and Development Report

Topic:

Practical

Submitted To:
Madam Amal

Submitted By:
KHALIL ASIM 01

ABU USAMA 02

SAEED ULLAH 03

HARIS LATIF 17

AHMAD FRAZ 23

MODASSER ALI 41

SAGHIR RAZA 14

Semester:
B. Sc (Hons) 7th

Self-Support

Department:

Institute of Food Science and Nutrition

University of Sargodha, Sargodha

Practical No. 01

PREPARATION OF Spaghetti

Ingredients.

 Oil ½ cup
 Ginger, garlic (chopped) 01 tbs
 Chicken 500 gm
 Salt 01 tbs
 Onion 01 medium
 Spaghetti 800 gm
 Soy sauce 05 tbs
 Chili sauce 05 tbs
 Vinegar 03 tbs
 Vegetables (carrot, capsicum, cabbage)
 Chicken cubes 02

Procedure.

 In pan added ginger, garlic paste and chicken. Stir fried until chicken change the color.
 Added carrot, cabbage and capsicum. Mixed it very well.
 Stir fried it for 1-2 minutes.
 Then, added sauces, salt and vinegar.
 Then, added chicken cubes.
 Added boiled spaghetti and mixed it very well.
 At the last, sprinkle oregano and crushed black pepper.
Practical No. o2

PREPARATION OF OATS BREAD.

Ingredients.

 Rolled oats 1 cup

 Bread flour 3 cups

 Maple Syrup ¼ cup
 Boiling water 320ml
 Instant dry yeast 1 1/4 tbs
 Salt 1 ½ tbs
 Melted Butter 2 tbs

Procedure.
  In a large mixing bowl, combined boiling water, oats, maple syrup, butter and salt. Mixed
it well.
 Added flour, yeast and stirred until dough form. Kneaded the dough for 7-8 minutes.
 Placed the dough in a lightly greased bowl, cover and let raised 1 hour, until doubled.
 Gently deflated the dough, shaped it into a log.
 Placed the log in a lightly greased pan.
 Covered the pan, let raised for about 1 hour
 Preheated oven to 350o F.
 Brushed with water and sprinkled some rolled oats on top of the loaf.
 Baked for 40-45 minutes.
 When the bread appeared to be brown too quickly, covered with aluminum foil for the
rest of baking.
 Let cooled completely before cutting.

PRACTICAL NO.03

PREPARATION OF GRAPES JAM

Ingredients.

 Grapes 1 kg
 Vanilla essence 1 tsp
 Vinegar 2 tbsp
  Water -
 Sugar 1 cup
 Apple green color 0.5 g

Procedure.

 Add water in grapes

 Add 2 tbsp vinegar.
 Let it sit for 1 hour.
 Strain the water.
 Wash the grapes
 Transfer it to a blender and blend until smooth and strain the mixture.
 Transfer the pulp to a blender.
 Add ¼ cup water and grind to make fine paste.
 Add the paste to the juice.
 Transfer to a deep pan.
 Cook for 40 to 50 minutes (medium flame)
 Stir from time to time.
 When mixture thickens. Cook at low flame.
 Add vanilla essence.
 Add color and fill the jam into glass bottles.