Foods and Nutrition(Practical)

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 –

• 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)
• Household methods of food preservation- jam, lemon pickle, tomato sauce, squash