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.
- Carbohydrate rich- porridge, gruels, puri, chapatti, parantha, pastas, pancakes, sandwiches and various rice preparations.
- Protein Rich - whole, dehusked, sprouted. Fermented products of various legumes and pulses.
- Protective foods- vegetable salad, curried and dry vegetable preparation.
- Milk and it's products- Indian and western desserts, preparation of paneer, khoa, chenna (Cottage cheese) and curds (Processed).
- Soups- clear and cream including Indian soups.
- Baked products (cakes, biscuits)
- Steamed (direct and indirect)
- Fried (shallow and deep)