FOODS AND NUTRITION

CONTENTS

• Weights and measures, preparing market order and table setting

• Advantages, disadvantages and the effect of various methods of cooking on nutrients
• Ways to minimize nutrient losses
• Measure/control of Portion size
• Cooking using various methods - dry, moist, frying and microwave and understand principles involved in cooking and preparation of –

·       Beverages: Milk shake, fruit smoothies, mocktails

·       Cereals: Porridge, puri, parantha, pulao, pastas, bread/pizza base, pancakes, sandwiches

·       Pulses: Whole, dehusked, sprouted and fermented products of various legumes

·       Vegetables: salads,curries, dry preparations

·       Fruit –salads, salad dressings and desserts

·       Milk and milk products: Indian and Western desserts and curries

·       Soups: Broth, plain and cream soups

·       Baked products: Biscuits/cookies, cream cakes, sponge cake preparations, tarts and pies

·       Snacks: pakoras, cutlets, samosas, upma, poha, pizza, momos, tikka etc. (any 3)

·  Preparation of nutrient rich dishes-

·       Energy

·       Protein

·       Vitamin C

·       Vitamin A/ β- carotene

·       Calcium

·       Iron