Solar Cooker

Solar Cooker Fig. . : Types of Solar Cookers Introduction to food Advantages Ø A solar cooker does not produce smoke. It has low maintenance and practically no running cost.

Ø It is an environment friendly method of cooking food. Ø Solar cooking can be successfully done in many parts of India. Disadvantages Ø Solar cooker is used only in outdoor and works only when there is enough sunshine. Ø Slow cooking process.

Ø Cannot be used in the absence of sunlight as in rainy seasons, late evenings and nights. Summary Ø The term ‘food’ refers to anything that we eat and which nourishes the body. It includes solids, semi- solids and liquids. Ø Food pyramid is meant for use by the general healthy population as a guide for the types of foods and its proportion to be included in the daily diet.

Ø The Eat well plate is a pictorial food guide showing the proportion and types of foods that are needed to make up a healthy, varied and balanced diet. Ø Microwaves are electromagnetic waves of radiant energy with wave lengths in the range of x to . x Angstroms. Ø Solar cooking is a very simple technique that makes use of sunlight or solar energy which is a non-conventional source of energy.

Ø Solar cooker is classified in to three different kinds box cookers, panel cookers and parabolic cookers. Glossary Saturated Containing the largest possible amount of a particular solute Conduction The process by which heat or electricity is transmitted through a substance Convection The process by which heat travels through air, water and other gases Radiation The emission of energy as electromagnetic waves Charring Burning so as to blacken the surface Coagulation The action or process of a liquid especially blood, changing to a solid or semi solid state Angstroms A unit of length equal to one hundred-millionth of a centimetre Introduction to food Questions Part – A Choose the correct answer( mark) . A method of cooking where food is cooked without direct contact of water is called . a) steaming b) boiling c) stewing d) poaching .

Out of the given four methods of cooking select one method which preserves the maximum nutrients. a) steaming b) stewing c) pressure cooking d) roasting . Stewing is characterized by a) high temperature and lots of water b) low temperature and little water c) low temperature and lots of water d) high temperature and loss of water . Pressure cooking is done at.

a) above 100⁰ C b) below 100⁰ C c) 100⁰ C d) 200⁰ C . Match the food items given in column I with the method used in cooking it from the column II. Column I Column II (i) Dhokla (a) Simmering (ii) Dal (b) Deep-frying (iii) Puri (c) Shallow frying (iv) Paratha (d) Steaming (e) Boiling Part – B Write short answers ( marks) . Differentiate between baking and toasting.

. State two advantages of solar cooking. . State any two advantages and disadvantages of solar cooking.

Part - C Answer in Brief ( mark) . Define poaching. . Bring out the differences between stewing, steaming and sauteing.

. Which is the best method of preparing rice and dhal? Justify your choice of cooking method. .

Write a note on baking, and its merits and demerits? . List the series of cooking methods followed to prepare a samosa. Part – D Answer in detailed ( marks) .

Classify different methods of cooking and explain any two methods in detail. . Give a brief account about the principles, merits and demerits of microwave cooking. .

Explain the cooking method employed in the preparation of (a) Bread (b) Idli (c) Chapaths Introduction to food