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PRACTICAL
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MEASURING
EX.NO.1 TECHNIQUES
Aim:
To Understand the relationship of weight 4. Measuring cups for liquid ingredients
and volume must be placed on a level surface when
measuring. Avoid lifting the cup to
Materials needed: read the measure as it will probably tilt
Weighing Machine, Measuring Cups, causing you to read inaccurate amount.
Measuring Spoons, Knife and Vessels.
5. Read the level of the liquid by bending
Measuring techniques of liquids and down so that the measuring cup is at
solids: eye level. Read the liquid level at the
1. 
Dry ingredients, such as sugar and bottoms of meniscus.
flour are measured in plastic and metal 6. Small amounts of liquid ingredient can
measuring cups. be measured using measuring spoons.
2. Scoop the flour into the dry measuring Give the capacity of the following
cup, filling to overflowing. Level the
flour off by dragging the straight edged 1. One tea cup ----- gms
utensil across the top of the measuring 2. One teaspoon -----gms
cup. 3. One tablespoon -----gms
4. ¼ cup -----tsp
3. When small amounts of dry ingredients
5. 2 table spoon -----tsp
such as flour, sugar and baking powder,
baking soda, salt and spices are to be
measured – measuring spoons can be
used.

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Measuring liquids Weighing Machine

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Cooking Methods
EX.NO.2
Aim: Combination method of cooking is
To learn about different cooking methods Ø Braising
Preparation of food using boiling
Procedure method
The process of subjecting food to the action Rice Kheer
of heat is termed as cooking. Cooking takes Ingredients
place by moist and dry heat methods. Moist
Full cream milk - 1 litre
heat involves method water and steam. Air
Soaked basmati rice - 2 tsp
or fat are used in dry heat methods.
Sugar - 7 tbsp
Moist heat methods are :
Cardamom powder - 1/2 tsp
Ø Boiling
Chopped almonds - 2 tsp
Ø Stewing
Saffron dissolved in
Ø Steaming
Ø Pressure cooking rose water - 5-6 strands in
Ø Poaching 1 tbsp of rosewater
Ø Blanching
Method
Dry heat methods of cooking are
1. Pour the milk in a heated deep pan
Ø Roasting 2. Once it starts boiling add the soaked
Ø Grilling rice and stir well to prevent burning
Ø Toasting 3. After one boil, turn the stove to low
Ø Baking flame and allow the milk to reduce to
Ø Sauteing quarter. Keep stirring in between so that
Ø Frying the rice does not stick to the bottom of
the pan.

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4. O
 nce the milk is reduced add sugar and Results and discussions
let it dissolve for about 2 minutes. By boiling method the food quantity
5. 
Add cardamom powder, chopped increases and gets easily digested The
almonds and the soaked saffron strands. prepared food tastes good and nutritious.

2.PREPARATION OF FOOD USING PRESSURE

COOKING

Channa Masala

Ingredients
Kabuli channa - 1 cup

Onion - 100 gms

Tomato - 200 gms Method

Oil - as needed Ø Soak Channa overnight and cook in

pressure cooker
Ginger garlic paste - 1 tsp
Ø Fry onion, ginger garlic paste and
Coriander leaves - few tomatoes in oil and cook till the oil
Channa masala - to taste comes out of it.
Ø Add Channa, salt, Channa Masala and
Salt - to taste coriander.
Ø Serve hot with fresh Onions and
Coriander.

Result and Discussion

Pressure cooking method helps to cook the
food to soft consistency and helps to retain
the nutrients. It saves time and energy.

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3.DRY HEAT METHOD OF COOKING

Preparation of food using frying method

Greens Masala Vada

Ingredients

Bengal gram dhal - 100 gms

Greens - 100 gms

Onion - 50 gms

Chillies, - 2

oil and salt - as needed

Method
Ø Soak Bengal gram dhal for 2 hours,
grind ¾ of the dhal coarsely.

Ø Wash Greens and drain the water

thoroughly

Ø Cut onions and Chillies finely

Ø Mix all the ingredients Make Vadas

and fry in oil.

Results and Discussions:

Frying method is the best method to
prepare crispy foods. Oil enhances the
flavour and taste of the food.

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4.PREPARATION OF FOOD USING

ROASTING METHOD
Kesari
Ingredients
Bombay Rava - 1 cup
Sugar - 1 cup
Ghee - ½ cup
Water - 2 cup
Cashew nuts - as required
Raisins - as required
Beetroot natural color

Method
Results and Discussions:
Ø Fry Cashew nuts, Raisins in one tbsp of
Ghee, and keep aside Roasting methods brings out the flavor and
Ø Fry Rava in Ghee till it becomes golden makes the food partially cooked. Roasting
brown and cook in water method is easiest method of cooking
without oil. Food items like roasted Bengal
Ø Add Sugar and continue to cook
gram, Dhal varieties can be prepared by this
Ø Add Ghee, Cashew nuts and Raisins method to enhance the taste of food and
before removing from fire. thus removes moisture from food.

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NUTRIENTS IN CEREALS AND PULSES

EX.NO. 3

Aim: To identify the nutrients present in cereals and pulses.

Various Cereals, Pulses and their products were displayed. The students were asked to identify
them and note the Nutritive value.

S.No Name of the Product Nutrients Present in the Food

1. Corn (Makka Cholam)

2. Ragi (Kezhvaragu)

3. Jowar (Cholam)

Kuttirai Vali
4.
(Sanwa Millet)

5. Thinai (Italian Millet)

6. Moong Dhal

7. Cow Pea (Karamani)

8. Channa

9. Green Gram

10. Black Gram

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CEREAL COOKERY
EX.NO. 4

Weaning is the gradual introduction of

Aim:
solid foods until the child is able to eat
the food as the rest of the family. It is a
To prepare a cereal based weaning food
replacement of breast feeding with other
foods. Some of the weaning foods are well
Role of cereal in cookery
mashed cooked vegetables such as Potato,
Ø Cereals are used as thickening agent, Sweet Potato, Carrot, Fruit Puree such
e.g., corn flour in custards, corn flour in as cooked Apple, Pear, Mango, Papaya,
white sauce and macaroni in soups. Banana etc. Well cooked cereal can be given
Ø Cereals are used as coating agent, e.g., to fulfill their appetite.
Maida paste in Cutlets or bread Crumbs
Formulation of recipe
in cutlets.
Malted cereals
Ø Cereals are used in sweet preparations,
e.g., Rice Payasam and Wheat Halwa. Washed Rice - ½ cup

Ø Malted cereals are used in the Washed Ragi - ½ cup

preparation of beverages and weaning
Green Gram - ½ cup
mixes.

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Ø Combine all the ingredients. Grind

Method
this mixture into a find powder and
Ø Soak the above ingredients overnight store in an air tight container.
in separate containers.
Ø Take 15 gms of powder add enough
Ø Drain the water and tie the ingredients water make a thin paste. Cook in
in separate clean moist muslin cloth. slow flame till it gets cooked add salt
or sugar to taste.
Ø Keep in a warm place and allow to
sprout. Results and Conclusion
Ø Once the sprouts appear, dry roast Cereal based weaning food provides
each cereal separately in a pan to required calories and proteins to supplement
remove excess moisture. the needs of an infant.

EX.NO. 5
PULSE COOKERY
conversion of starch to sugars. Germination
Aim: To prepare a recepe using
improves taste and texture. Germinated
germinated pulses
pulses add variety to the diet.
Role of Pulse in cookery
Pulses are rich in protein and B
Ø  Formulation of recipe
vitamins and improve the quality of Germinated green gram salad
cereal proteins. Soak the green grams for at least 8 hours
Ø Pulses give satiety due to high protein in fresh cool water in a wide mouth vessel.
and fibre content. Drain and rinse the green gram. Tie
Ø Pulses improve flavor and consistency it in muslin cloth sprinkle water whenever
of dhal sambhar and rasam. the cloth gets dried. In a day or two days
Ø They contribute to fermentation in Idli germination takes place.
and Dosai batter. Ingredients
Ø They are used in snacks like sundal, Green grams - 50 gms
bajji, etc.
Coconut scrapings - 10 gms
Sprouting of Green Grams Carrot scrapings - 0 gms
Germination is a process in which Onion chopped - 10 gms
the nutritive value of the grams is improved. Green chillies - 2
During sprouting minerals like calcium,
Lemon juice - to taste
zinc, and iron are released from bound form
Cumin powder - to taste
vitamin C is synthesized during germination.
Salt - to taste
Thickening power in starch is reduced due to

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Method
Add coconut, carrot and onion to the
sprouted green grams. Mix well, to the
above ingredients, add chopped chillies,
salt, cumin powder and lemon juice. Serve
it by garnishing coriander leaves.

Conclusion
Sprouted green grams are rich in amylase,
vitamin B and C. It gets digested easily and
provides lot of fibre to the diet.

FRUITS AND VEGETABLES COOKERY

EX.NO. 6

Introduction
Fruits and vegetables are very important
commodities in our daily diet. They are
life-enhancing medicines packed with
vitamins, minerals, antioxidants and
many phytonutrients (Plant-derived
micronutrients).
List the fruits and vegetables that are rich in the following nutrients.
S.No Iron Vitamin A Vitamin B Calcium Fibre

1.
2.
3.
4.
5.
6.
7.
8.
9.
10.

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PREPARATION OF FRUIT SALAD

EX.NO. 7

Aim:
To prepare a recepe based on fruits.

Role of fruits in cookery

Ø Raw, whole or cut fruits can be served as
an appetiser, or as a salad or for dessert.

Ø Fruits can be served in the form of juices

or milk shakes.

Ø Apples are served as stewed apples.

Ø Fresh fruits can be preserved as jams,

marmalades, preserves and dried fruits

Preparation of fruit salad

Ingredients Method
Apple - 20gms
Ø Cut fruits into cubes
Pineapple - 20gms
Ø Mix custard powder in little milk
Orange - 20gms
Ø Stir continuously till it thickness, cool and
Banana - 20gms add to the fruits

Papaya - 20gms Ø Garnish with cherries and serve cool

Milk - 100 ml Conclusion

Sugar - 20gms Fruit salad is rich in glucose, vitamin A & C,
Custard powder - 10 gms and minerals. It gives good quality protein. It is
a colourful desert..

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PREPARATION OF VEGETABLE SALAD

EX.NO. 8

Ingredients
Aim:
Onion -1
To prepare a vegetable based recepe
Carrot -1
Role of vegetables in cookery Baby corn -1
Cucumber -1
Vegetables are used universally in all
Cabbage - few
recipes
Lemon - 1 small
Ø used in curries, salads and in sambar
Pepper - little
Ø used as garnishing agents e.g., shredded Coriander leaves - to garnish
carrot and coriander leaves
Method
Ø used in chutneys (onion) and pickles
Ø Cut or chop all vegetables finely
(tomato, onion)
Ø Mix all the vegetables in a bowl
Ø used as part of recipes like pulao, avial
and non-vegetarian dishes Ø Add little lemon juice and pepper

Conclusion
Vegetables Salad is rich in Vitamin C, A, Minerals and Fibre. It is a good diet for obese patients.

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MILK COOKERY
EX.NO.9
Preparation of Basandi
Aim
Ingredients
To prepare a milk based recepe.
Buffalo milk - 500 ml
Role of milk and milk products in
cookery Sugar - 1 tsp

Ø It contributes to the nutritive value of the Ghee - 1 tsp

diet, e.g., milkshakes, plain milk, flavoured
Almonds, Cashew nuts, Pista - 2 tsp
milk, cheese toast.

Ø Milk adds taste and flavour to the product Method

e.g., payasam,tea, coffee.
Ø Heat milk on low fire in heavy based
Ø It acts as a thickening agent along with kadai, stirring, constantly till it becomes
starch e.g., whitesauce or cream soups. thick.

Ø Milk is also used in desserts, e.g. Ice-cream, Ø Add sugar, ghee and mixed nuts.
Puddings
Ø Serve chill

Conclusion
The above milk cookery is rich in proteins, calcium, phosphorus and fat soluble vitamins. It
provides fats and glucose.It is a very tasty desert.
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EGG COOKERY
EX.NO.10

Aim
To prepare an egg based recepe.

Role of Egg in cookery

Ø Eggs can be used as boiled, scrambled,
fried (omelettes) or poached for table
use.

Ø Eggs can be used as thickening agents

for making stirred and baked custards,
soups and puddings.

Ø They can be used for making cutlets,

French toast or Bombay toast and
banana fritters.

Egg curry
Ingredients
Hard boiled eggs - 03 Method

Ginger - 1 piece Ø Remove shell of egg and cut into halves.

Oil - 1 tbsp Ø Grind onion, ginger, garlic and green

chillies
Onion - 1
Ø Heat oil and fry the masala and add
Garlic - 4 pods tomatoes and cook. When the gravy
Lime juice - 1 tsp becomes thick, add lime juice and boiled
eggs.
Tomato - 1
Conclusion
Salt - to taste
Egg curry is a good side dish for briyani and
Coriander leaves
fried rice. It contains complete protein. Vitamin
Green chillies A, Fats and trace of iron.

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JAGGERY COOKERY
EX.NO. 11

Introduction
Jaggery is a concentrated product of a cane juice and can vary from golden brown to dark
brown in colour. It contains upto 50% sucrose,20% invert sugars and 20% moisture. It is used
to make several indian deserts.It is a substitute for sugar.

Aim: To prepare a sugar based recepe.

Sweet Paniyaram

Ingredients:
Raw rice - 1 cup
Urad dal - 1 tbsp
Jaggery - 1 + ¼ cup (grated or powdered)
Banana - 1 (small one)
Green Cardamom - 2 (powdered)
Finely chopped Coconut - 1 tbsp
Ghee - for frying

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Method
1. Clean and soak rice with urad dal for 2 hours. Now grind it to a smooth batter.

2. Leave it outside for 3-4 hours for fermentation. Just before making appams, add
jaggery,banana,greated coconut to the batter.

3. Now heat the paniyaram pan add 2 tsp ghee to each partition.

4. Pour the batter in each partition and cook it on low flame.

5. Cook for few minutes and then turn it with a stick to cook the other side till it turns to
golden brown.and serve hot

Conclusion
Sweet paniyaram is a delecious evening snack. It provides high energy and iron.

MARKS ALLOTMENT
Internal - 5

External - 15

Total - 20

External

Importance of food - 2 marks

Formulation of recipe - 4 marks

Preparation and serving - 4 marks

Calculating nutritive value - 2 marks

Adultration (Any Three) - 3 marks

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EX.NO. 12

TEST FOR ADULTERANTS

Aim
To test for common adulterants present in food at home level

S0.No. Food item Adulterant Test

Dissolve in a glass of water. Chalk will settle

1. Sugar Chalk powder
down at bottom indicates adulterant present.

Chilli Sprinkle on the surface of water, saw dust floats.

2. Saw dust and colour
powder Added colour will make the water coloured.

Iron filling to add Pass magnet through the rawa. Iron fillings get
3. Rawa
weight attracted to magnet.

Pour few drops of milk on a polished surface.

Pure milk leaves a white trail while flowing and
4. Milk water
the adulterated milk will flow without leaving a
mark

A cotton wick dipped in honey is burnt. If

5. Honey Sugar plus water adulterated with water cotton wick will not burn
or burns with a cracking sound.

Used tea leaves Sprinkle the dust on the wet white filter paper.
dried, powdered Spots of yellow, pink and red appearing on
6. Tea dust
and artificially the paper indicates that the tea is artificially
coloured coloured.

Papaya seeds are shrunken and greenish brown

Black
7. Papaya seeds in colour. It has repulsive flavor while black
pepper
pepper has pungent and hot flavor.

Keep the bottle of coconut oil in refrigerator. It

8. Coconut oil Any other oil
solidifies while the adulterant does not.

Common Dissolve in water. The water turns white and

9. Chalk powder
salt indicates presence of chalk powder.

Coriander Powdered Horse Soak in water. Horse dung will float which can
10.
powder dung be easily detected.

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QUESTION BANK FOR XI STANDARD

PRACTICALS
Nutrition and dietetics 20 Marks

PART - A
1. 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.

2. 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.

3. 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.

4. 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.

5. Write on weaning. Formulate a weaning food. Prepare and serve it. Calculate the energy
and protein content.

6. Write the importance of germination in cookery. Formulate a recipe. Prepare and serve
it. Calculate the protein and vitamin B,C content.

7. Explain the benefits of fruits. Formulate a recipe. Prepare and serve it. Calculate the
Energy and Vitamin C content of the recipe.

8. Explain the benefits of vegetables. Formulate a recipe. Prepare and serve it. Calculate the
fiber and calcium content of the recipe.

9. Explain the importance and benefits of milk products. Formulate a recipe. Prepare and
serve it. Calculate energy and protein content of the recipe.

10. Explain the importance of egg in cookery. Formulate a recipe. Prepare and serve it.
Calculate the energy and protein content of the recipe.

11. Write the importance of jaggery in cookery. Formulate a recipe. Prepare and display it.
Calculate the energy and iron content of the recipe.

PART - B
II. Find the adultrants present in the given sample.

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