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PRACTICALwww.Padasalai.Net

EX.NO.1MEASURINGTECHNIQUESAim:To Understand the relationship of weightand volumeMaterials needed:Weighing Machine, Measuring Cups,Measuring Spoons, Knife and Vessels.Measuring techniques of liquids andsolids:1. Dry ingredients, such as sugar andflour are measured in plastic and metalmeasuring cups.2. Scoop the flour into the dry measuringcup, filling to overflowing. Level theflour off by dragging the straight edgedutensil across the top of the measuringcup.4. Measuring cups for liquid ingredientsmust be placed on a level surface whenmeasuring. Avoid lifting the cup toread the measure as it will probably tiltcausing you to read inaccurate amount.5. Read the level of the liquid by bendingdown so that the measuring cup is ateye level. Read the liquid level at thebottoms of meniscus.6. Small amounts of liquid ingredient canbe measured using measuring spoons.Give the capacity of the followingwww.Padasalai.Net3. When small amounts of dry ingredientssuch as flour, sugar and baking powder,baking soda, salt and spices are to bemeasured – measuring spoons can beused.Practicals1.2.3.4.5.One tea cup ----- gmsOne teaspoon -----gmsOne tablespoon -----gms¼ cup -----tsp2 table spoon -----tsp

www.Padasalai.NetMeasuring liquidsWeighing Machine3Practicals

Cooking MethodsEX.NO.2Combination method of cooking isAim:ØTo learn about different cooking methodsPreparation of food using boilingmethodProcedureThe process of subjecting food to the actionof heat is termed as cooking. Cooking takesplace by moist and dry heat methods. Moistheat involves method water and steam. Airor fat are used in dry heat methods.Rice KheerIngredientsFull cream milkMoist heat methods are e cookingPoachingBlanching-1 litreSoaked basmati rice -2 tspSugar7 tbsp-Cardamom powder -1/2 tspChopped almonds2 tsp- Saffron dissolved inrose water5-6 strands in1 tbsp of rosewaterwww.Padasalai.NetMethodDry heat methods of cooking areØØØØØØ1. Pour the milk in a heated deep pan2. Once it starts boiling add the soakedrice and stir well to prevent gPracticals3. After one boil, turn the stove to lowflame and allow the milk to reduce toquarter. Keep stirring in between so thatthe rice does not stick to the bottom ofthe pan.4

4. O nce the milk is reduced add sugar andlet it dissolve for about 2 minutes.Results and discussionsBy boiling method the food quantityincreases and gets easily digested Theprepared food tastes good and nutritious.5. Add cardamom powder, choppedalmonds and the soaked saffron strands.2.PREPARATION OF FOOD USING PRESSURECOOKINGChanna MasalaIngredientsKabuli channa- 1 cupOnion- 100 gmsTomato- 200 gmsOil- as neededGinger garlic paste- 1 tspCoriander leaves- fewChanna masala- to tasteSalt- to tastewww.Padasalai.NetMethodØ Soak Channa overnight and cook inpressure cookerØ Fry onion, ginger garlic paste andtomatoes in oil and cook till the oilcomes out of it.Ø Add Channa, salt, Channa Masala andcoriander.Ø Serve hot with fresh Onions andCoriander.Result and DiscussionPressure cooking method helps to cook thefood to soft consistency and helps to retainthe nutrients. It saves time and energy.5Practicals

3.DRY HEAT METHOD OF COOKINGPreparation of food using frying methodGreens Masala VadaIngredientsBengal gram dhal-100 gmsGreens-100 gmsOnion-50 gmsChillies,-2oil and salt-as neededMethodwww.Padasalai.NetØ Soak Bengal gram dhal for 2 hours,grind ¾ of the dhal coarsely.Ø Wash Greens and drain the waterthoroughlyØ Cut onions and Chillies finelyØ Mix all the ingredients Make Vadasand fry in oil.Results and Discussions:Frying method is the best method toprepare crispy foods. Oil enhances theflavour and taste of the food.Practicals6

4.PREPARATION OF FOOD USINGROASTING METHODKesariIngredientsBombay Rava-1 cupSugar-1 cupGhee-½ cupWater-2 cupCashew nuts-as requiredRaisins-as requiredBeetroot natural colorMethodResults and Discussions:Ø Fry Cashew nuts, Raisins in one tbsp ofGhee, and keep asideRoasting methods brings out the flavor andmakes the food partially cooked. Roastingmethod is easiest method of cookingwithout oil. Food items like roasted Bengalgram, Dhal varieties can be prepared by thismethod to enhance the taste of food andthus removes moisture from food.www.Padasalai.NetØ Fry Rava in Ghee till it becomes goldenbrown and cook in waterØ Add Sugar and continue to cookØ Add Ghee, Cashew nuts and Raisinsbefore removing from fire.7Practicals

NUTRIENTS IN CEREALS AND PULSESEX.NO. 3Aim: To identify the nutrients present in cereals and pulses.Various Cereals, Pulses and their products were displayed. The students were asked to identifythem and note the Nutritive value.S.NoName of the Product1.Corn (Makka Cholam)2.Ragi (Kezhvaragu)3.Jowar (Cholam)Nutrients Present in the Foodwww.Padasalai.Net4.Kuttirai Vali(Sanwa Millet)5.Thinai (Italian Millet)6.Moong Dhal7.Cow Pea (Karamani)8.Channa9.Green Gram10.Black GramPracticals8

CEREAL COOKERYEX.NO. 4Weaning is the gradual introduction ofsolid foods until the child is able to eatthe food as the rest of the family. It is areplacement of breast feeding with otherfoods. Some of the weaning foods are wellmashed cooked vegetables such as Potato,Sweet Potato, Carrot, Fruit Puree suchas cooked Apple, Pear, Mango, Papaya,Banana etc. Well cooked cereal can be givento fulfill their appetite.Aim:To prepare a cereal based weaning foodRole of cereal in cookeryØ Cereals are used as thickening agent,e.g., corn flour in custards, corn flour inwhite sauce and macaroni in soups.Ø Cereals are used as coating agent, e.g.,Maida paste in Cutlets or bread Crumbsin cutlets.Formulation of recipeMalted cerealsØ C ereals are used in sweet preparations,e.g., Rice Payasam and Wheat Halwa.Washed Rice-½ cupWashed Ragi-½ cupGreen Gram-½ cupwww.Padasalai.NetØ Malted cereals are used in thepreparation of beverages and weaningmixes.9Practicals

Ø Combine all the ingredients. Grindthis mixture into a find powder andstore in an air tight container.MethodØ Soak the above ingredients overnightin separate containers.Ø Take 15 gms of powder add enoughwater make a thin paste. Cook inslow flame till it gets cooked add saltor sugar to taste.Ø Drain the water and tie the ingredientsin separate clean moist muslin cloth.Ø Keep in a warm place and allow tosprout.Results and ConclusionØ Once the sprouts appear, dry roasteach cereal separately in a pan toremove excess moisture.EX.NO. 5Cereal based weaning food providesrequired calories and proteins to supplementthe needs of an infant.PULSE COOKERYconversion of starch to sugars. Germinationimproves taste and texture. Germinatedpulses add variety to the diet.Aim: To prepare a recepe usinggerminated pulsesRole of Pulse in cookeryFormulation of recipewww.Padasalai.NetØ Pulses are rich in protein and Bvitamins and improve the quality ofcereal proteins.Germinated green gram saladSoak the green grams for at least 8 hoursin fresh cool water in a wide mouth vessel.Ø Pulses give satiety due to high proteinand fibre content.Drain and rinse the green gram. Tieit in muslin cloth sprinkle water wheneverthe cloth gets dried. In a day or two daysgermination takes place.Ø Pulses improve flavor and consistencyof dhal sambhar and rasam.Ø They contribute to fermentation in Idliand Dosai batter.IngredientsØ They are used in snacks like sundal,bajji, etc.Green grams-50 gmsCoconut scrapings-10 gmsSprouting of Green GramsCarrot scrapings-0 gmsGermination is a process in whichthe nutritive value of the grams is improved.During sprouting minerals like calcium,zinc, and iron are released from bound formOnion chopped-10 gmsGreen chillies-2Lemon juice-to tasteCumin powder-to tasteSalt-to tastevitamin C is synthesized during germination.Thickening power in starch is reduced due toPracticals10

MethodAdd coconut, carrot and onion to thesprouted green grams. Mix well, to theabove ingredients, add chopped chillies,salt, cumin powder and lemon juice. Serveit by garnishing coriander leaves.ConclusionSprouted green grams are rich in amylase,vitamin B and C. It gets digested easily andprovides lot of fibre to the diet.FRUITS AND VEGETABLES COOKERYEX.NO. 6IntroductionFruits and vegetables are very importantcommodities in our daily diet. They arelife-enhancing medicines packed withvitamins, minerals, antioxidants .www.Padasalai.NetList the fruits and vegetables that are rich in the following nutrients.S.NoIronVitamin AVitamin BCalciumFibre1.2.3.4.5.6.7.8.9.10.11Practicals

PREPARATION OF FRUIT SALADEX.NO. 7Aim:To prepare a recepe based on fruits.Role of fruits in cookeryØ Raw, whole or cut fruits can be served asan appetiser, or as a salad or for dessert.Ø Fruits can be served in the form of juicesor milk shakes.Ø Apples are served as stewed apples.Ø Fresh fruits can be preserved as jams,marmalades, preserves and dried fruitswww.Padasalai.NetPreparation of fruit saladMethodIngredientsApple- 20gmsØ Cut fruits into cubesPineapple- 20gmsØ Mix custard powder in little milkOrange- 20gmsØ Stir continuously till it thickness, cool andBanana- 20gmsPapaya- 20gmsMilk- 100 mlSugar- 20gmsadd to the fruitsØ Garnish with cherries and serve coolConclusionFruit salad is rich in glucose, vitamin A & C,and minerals. It gives good quality protein. It isa colourful desert.Custard powder - 10 gmsPracticals12

PREPARATION OF VEGETABLE SALADEX.NO. 8IngredientsAim:Onion-1Carrot-1Role of vegetables in cookeryBaby corn-1Vegetables are used universally in allrecipesCucumber-1Cabbage- fewLemon- 1 smallPepper- littleTo prepare a vegetable based recepeØ used in curries, salads and in sambarCoriander leaves - to garnishØ used as garnishing agents e.g., shreddedcarrot and coriander leavesMethodØ used in chutneys (onion) and pickles(tomato, onion)Ø Cut or chop all vegetables finelyØ Mix all the vegetables in a bowlØ used as part of recipes like pulao, avialand non-vegetarian disheswww.Padasalai.NetØ Add little lemon juice and pepperConclusionVegetables Salad is rich in Vitamin C, A, Minerals and Fibre. It is a good diet for obese patients.13Practicals

EX.NO.9MILK COOKERYPreparation of BasandiAimIngredientsTo prepare a milk based recepe.Role of milk and milk products incookeryØ It contributes to the nutritive value of thediet, e.g., milkshakes, plain milk, flavouredmilk, cheese toast.Buffalo milk- 500 mlSugar- 1 tspGhee- 1 tspAlmonds, Cashew nuts, Pista - 2 tspMethodØ Milk adds taste and flavour to the producte.g., payasam,tea, coffee.Ø Heat milk on low fire in heavy basedkadai, stirring, constantly till it becomesthick.Ø It acts as a thickening agent along withstarch e.g., whitesauce or cream soups.Ø Add sugar, ghee and mixed nuts.Ø Milk is also used in desserts, e.g. Ice-cream,PuddingsØ Serve chillwww.Padasalai.NetConclusionThe above milk cookery is rich in proteins, calcium, phosphorus and fat soluble vitamins. Itprovides fats and glucose.It is a very tasty desert.Practicals14

EGG COOKERYEX.NO.10AimTo prepare an egg based recepe.Role of Egg in cookeryØ Eggs can be used as boiled, scrambled,fried (omelettes) or poached for tableuse.Ø Eggs can be used as thickening agentsfor making stirred and baked custards,soups and puddings.Ø They can be used for making cutlets,French toast or Bombay toast andbanana fritters.www.Padasalai.NetEgg curryIngredientsMethodHard boiled eggs -03Ginger-1 pieceØ Remove shell of egg and cut into halves.Oil-1 tbspOnion-1Ø Grind onion, ginger, garlic and greenchilliesGarlic-4 podsLime juice-1 tspTomato-1Salt-to tasteØ Heat oil and fry the masala and addtomatoes and cook. When the gravybecomes thick, add lime juice and boiledeggs.ConclusionEgg curry is a good side dish for briyani andfried rice. It contains complete protein. VitaminA, Fats and trace of iron.Coriander leavesGreen chillies15Practicals