CONTENTS
1. Weights and measures, basic terms used in cookery, methods of cooking and table settings.
2. Food preparation, understanding the principles involved, nutritional quality and portion size.
- Beverages- Tea, coffee, mocktails, sodas, sundaes and milk shakes.
- Cereal cookery- porridge, gruels, puri, chapatti, paratha, pastas, pancakes, sandwiches and various rice preparations.
- Legumes and pulses- whole, dehusked, sprouted. Fermented products of various legumes and pulses.
- Vegetables- salad, curried and dry vegetable preparation.
- Fruits- Salads and desserts.
- Milk and it's products- Indian and western desserts, preparation of paneer, khoa, chhenna and curds (Processes).
- Eggs- boiled, poached, fried, scrambled, omelettes, soufflés, custards
- Soups- clear and cream including Indian soups.
- Snacks-
- Baked, (cakes, biscuits),
- Steamed (Direct and indirect)
- Fried (shallow and deep)
- Food adulteration: Test involving identification of common adulterants present in food products.
3. Preservation of food using different methods:
- Preservation by use of drying and dehydration
- Preservation by use of high temperature
- Preservation by use of low temperature
- Preservation by use of chemical preservatives
- Preservation by use of sugar and salt
- Preservation by use of oils and spices