PREPARATION OF VEGETABLE SALAD
Chapter 3: Unit 3 · Nutrition And Dietetics · EN medium
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EX.NO. Conclusion Vegetables Salad is rich in Vitamin C, A, Minerals and Fibre. It is a good diet for obese patients. Nutrition and Dietetics Pactical Aim To prepare a milk based recepe. Role of milk and milk products in cookery Ø It contributes to the nutritive value of the diet, e.g., milkshakes, plain milk, flavoured milk, cheese toast. Ø Milk adds taste and flavour to the product e.g., payasam,tea, coffee. Ø It acts as a thickening agent along with starch e.g., whitesauce or cream soups. Ø Milk is also used in desserts, e.g. Ice-cream, Puddings Preparation of Basandi Ingredients Buffalo milk - ml Sugar - tsp Ghee - tsp
📖 Namma Kalvi 11th Nutrition and Dietetics Textbook English Medium · Page 236
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EX.NO. Conclusion Vegetables Salad is rich in Vitamin C, A, Minerals and Fibre. It is a good diet for obese patients. Nutrition and Dietetics Pactical Aim To prepare a milk based recepe. Role of milk and milk products in cookery Ø It contributes to the nutritive value of the diet, e.g., milkshakes, plain milk, flavoured milk, cheese toast. Ø Milk adds taste and flavour to the product e.g., payasam,tea, coffee. Ø It acts as a thickening agent along with starch e.g., whitesauce or cream soups. Ø Milk is also used in desserts, e.g. Ice-cream, Puddings Preparation of Basandi Ingredients Buffalo milk - ml Sugar - tsp Ghee - tsp
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