PRACTICALS
Chapter 3: Unit 3 · Nutrition And Dietetics · EN medium
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Nutrition and dietetics Marks PART - A . Write the importance of cereals in cookery and formulate a recipe using boiling method Prepare and serve it. Calculate the energy and protein content of the preparation. . Write the importance of pulses in cookery. Formulate a recipe using pressure cooking. Prepare and serve it. Calculate the energy and protein content of the recipe. . Write the importance of vegetables in cookery. Formulate a recipe. Using frying method of cooking. Prepare and Display it. Calculate energy and carotene content of the recipe. . Write the importance of cereal in cookery. Formulate a recipe. Using roasting method. Prepare and serve it.
📖 Namma Kalvi 11th Nutrition and Dietetics Textbook English Medium · Page 242
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Nutrition and dietetics Marks PART - A . Write the importance of cereals in cookery and formulate a recipe using boiling method Prepare and serve it. Calculate the energy and protein content of the preparation. .
Write the importance of pulses in cookery. Formulate a recipe using pressure cooking. Prepare and serve it. Calculate the energy and protein content of the recipe.
. Write the importance of vegetables in cookery. Formulate a recipe. Using frying method of cooking.
Prepare and Display it. Calculate energy and carotene content of the recipe. . Write the importance of cereal in cookery.
Formulate a recipe. Using roasting method. Prepare and serve it. Calculate the Energy and Protein content of the preparation.
. Write on weaning. Formulate a weaning food. Prepare and serve it.
Calculate the energy and protein content. . Write the importance of germination in cookery. Formulate a recipe.
Prepare and serve it. Calculate the protein and vitamin B,C content. . Explain the benefits of fruits.
Formulate a recipe. Prepare and serve it. Calculate the Energy and Vitamin C content of the recipe. .
Explain the benefits of vegetables. Formulate a recipe. Prepare and serve it. Calculate the fiber and calcium content of the recipe.
. Explain the importance and benefits of milk products. Formulate a recipe. Prepare and serve it.
Calculate energy and protein content of the recipe. . Explain the importance of egg in cookery. Formulate a recipe.
Prepare and serve it. Calculate the energy and protein content of the recipe. . Write the importance of jaggery in cookery.
Formulate a recipe. Prepare and display it. Calculate the energy and iron content of the recipe.
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