TECHNIQUES

TECHNIQUES Aim: To Understand the relationship of weight and volume Materials needed: Weighing Machine, Measuring Cups, Measuring Spoons, Knife and Vessels. Measuring techniques of liquids and solids: . Dry ingredients, such as sugar and flour are measured in plastic and metal measuring cups. . Scoop the flour into the dry measuring cup, filling to overflowing. Level the flour off by dragging the straight edged utensil across the top of the measuring cup. . When small amounts of dry ingredients such as flour, sugar and baking powder, baking soda, salt and spices are to be measured – measuring spoons can be used. . Measuring cups for liquid ingredients must be placed on a level surface when measuring. Avoid lifting the cup to read the measure as it will probably tilt causing you to read inaccurate amount. . Read the level of the liquid by bending down so that the measuring cup is at eye level. Read the liquid level at the bottoms of meniscus. . Small amounts of liquid ingredient can be measured using measuring spoons. Give the capacity of the following . One tea cup ----- gms . One teaspoon -----gms . One tablespoon -----gms . ¼ cup -----tsp . table spoon -----tsp EX.NO. Nutrition - - Nutrition and Dietetics Pactical Measuring liquids Weighing Machine Nutrition - - Nutrition and Dietetics Pactical Combination method of cooking is Ø Braising Preparation of food using boiling method Rice Kheer Ingredients Full cream milk - litre Soaked basmati rice - tsp Sugar - tbsp Cardamom powder - / tsp Chopped almonds - tsp  Saffron dissolved in rose water - - strands in tbsp of rosewater Method . Pour the milk in a heated deep pan . Once it starts boiling add the soaked rice and stir well to prevent burning . After one boil, turn the stove to low flame and allow the milk to reduce to quarter. Keep stirring in between so that the rice does not stick to the bottom of the pan. Aim: To learn about different cooking methods Procedure The process of subjecting food to the action of heat is termed as cooking. Cooking takes place by moist and dry heat methods. Moist heat involves method water and steam. Air or fat are used in dry heat methods. Moist heat methods are : Boiling Stewing Ø Steaming Ø Pressure cooking Ø Poaching Ø Blanching Dry heat methods of cooking are Ø Roasting Ø Grilling Toasting Baking Sauteing Frying