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How Important are micronutrients? || Are you getting enough micronutrients for Your Health?

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Food Preparation || Cooking || Classification & Methods of Cooking || * PART - I *

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  COOKING / FOOD PREPARATIO   Food preparation is much more than a science, it is an art, for it is linked with the total culture pattern of people. Food preparation requires a sense of discrimination in the blending of flavours as well as of textures, colours and shapes .  Food preparation, like any skill, requires a considerable amount of practice in order to achieve a high quality product with efficient use of time, money and material. The principles of food preparation are based upon the physical and chemical characteristics of the the various food groups.                                                Objectives of Cooking :   • Improves the taste and food quality :- Cooking improves natural flavour and texture of food. For example - rice with spices in making pulav, addition of turmeric .       ...
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What are the Composition of Milk ? || Milk & Milk Products

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                       MILK & MILK PRODUCTS                                                                          Composition of Milk :  • Milk Fat  :  The flavour of milk is due to milk fat. The lipid portion includes both phospholipids and triglycerides . Others liquid materials present in milk are sterols, free fatty acids, Carotenoids and fat soluble vitamins . Carotenes are responsible for the yellow colour of milk fat.   • Milk Proteins   :   a. Casein : Casein institutes 80% of the total nitrogen in milk. The remaining whey protein constitutes lactoglobulin and lactoalbumin.  b. Whey Proteins : Whey protein made up of alpha-lactoalbumin and beta-lactoglobulin, serum albu...
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