CEREAL COOKERY
Chapter 3: Unit 3 · Nutrition And Dietetics · EN medium
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Aim: To prepare a cereal based weaning food Role of cereal in cookery Ø Cereals are used as thickening agent, e.g., corn flour in custards, corn flour in white sauce and macaroni in soups. Ø Cereals are used as coating agent, e.g., Maida paste in Cutlets or bread Crumbs in cutlets. Ø Cereals are used in sweet preparations, e.g., Rice Payasam and Wheat Halwa. Ø Malted cereals are used in the preparation of beverages and weaning mixes. Weaning is the gradual introduction of solid foods until the child is able to eat the food as the rest of the family. It is a replacement of breast feeding with other foods. Some of the weaning foods are well mashed cooked vegetables such as Potato,
📖 Namma Kalvi 11th Nutrition and Dietetics Textbook English Medium · Page 232
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Aim: To prepare a cereal based weaning food Role of cereal in cookery Ø Cereals are used as thickening agent, e.g., corn flour in custards, corn flour in white sauce and macaroni in soups. Ø Cereals are used as coating agent, e.g., Maida paste in Cutlets or bread Crumbs in cutlets. Ø Cereals are used in sweet preparations, e.g., Rice Payasam and Wheat Halwa. Ø Malted cereals are used in the preparation of beverages and weaning mixes.
Weaning is the gradual introduction of solid foods until the child is able to eat the food as the rest of the family. It is a replacement of breast feeding with other foods. Some of the weaning foods are well mashed cooked vegetables such as Potato,
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