Fundamentals of Nutrition (Practical)

Contents

1.      Weights and measures, basic terms used in cookery

2.      Methods of cooking:-Preparation of 2 dishes (each/combination) of

·         Dry heat:

i)        Roasting

ii)      Baking

iii)    Grilling/broiling

·         Frying

i)        Deep frying

ii)      Shallow frying

iii)    Sautéing

·         Moist heat

i)        Boiling

ii)      Poaching

iii)    Steaming :Direct, Indirect, Pressure Cooking

iv)    Stewing

·         Combination cooking: moist heat/frying/dry heat

3.      Preparation of nutrient rich dishes

·         Energy

·         Protein

·         Vitamin A

·         Calcium

·         Iron

·         Ascorbic acid.

4.      Menu Planning of

·         3 course meal

·         5 course meal

·         7 course meal

5.      Table settings & meal presentations