learning Objectives - Demonstrate skill in preparation of common food items.
Hours - 8
Teaching and Learning Activities - Lecture cum discussions Cookery practical
Assessment Methods - Practical evaluation
Content of the chapter
a) Beverages: hot and cold, juice,
shakes, soups, lassi, barley water
b) Egg preparation: egg flip,
scramble, omlet, poached egg
c) Light diet: porridges, gruel,
khichari, dahlia, kanji, boiled
vegetables, salads, custards.
d) Low cost high nutrition diets –
chikki, multigrain roti