Introduction to Food (Practical)

Contents:

1. Weights and measures, basic terms used in cookery, methods of cooking and table settings.

2. Understanding of dietary guidelines.                                                                                                            

3. Food preparation, understanding the principles involved, nutritional quality and portion size.

i) Beverages- Tea, coffee, mocktails, sodas, sundaes and milk shakes.

ii) Cereal cookery- porridge, gruels, puri, chapatti, paratha, pastas, pancakes, sandwiches and various rice preparations.                                          

iii) Legumes and pulses- whole, dehusked, sprouted. Fermented products of various legumes and pulses, textured soyabean products, tofu etc.    

iv) Vegetables- salad, curried and dry vegetable preparation.                 

v) Fruits- Salads and desserts.                                                                

vi) Milk and it's products- Indian and western deserts, preparation of paneer, khoa, chnenna and curds (Processes).                                                 

vii) Eggs- boiled, poached, fried, scrambled omelettes, soufflés, custards                                                

viii) Soups- clear and cream including Indian soups.                                              

ix) Snacks-      a) Baked, (cakes, biscuits),                                                                   b) Steamed (Direct and indirect)                                                           c)  Fried (shallow and deep

                     x) Food Preservation-Preparation of jams ,jellies ,squashes etc.