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

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                                                               MICRONUTRIENTS :                                          What They Are?                  Why They Matter To Us ?       Micronutrients  are one of the major groups of nutrients your body needs.           They include - A.  Vitamins, B. Minerals.                                                             A.  VITAMINS   Vitamins are necessary for energy production, immu...
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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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COMPOSITION of EGGS || ROLE of EGGS in COOKERY

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    EGGS                                                                    COMPOSITION OF EGGS :   • Egg shell      It contains calcium carbonate, magnesium carbonate, Phosphorus pentoxide and organic matter (matrix protein & polysaccharide).  • Egg White      Egg white consists of water largely with no fat or carbohydrate but contain 8% to 12% protein. 20% to 25% of the total white of fresh eggs is thin white. Different types of proteins are present in egg white -    Ovalbumin, Conalbumin, Ovamucoid, Ovomucin, Lysozyme, Avidin (anti nutritional factor), Ovoglobulin, Ovoinhibitor.  • Egg Yolk      Egg Yolk comprises mostly 25% to 33% of  fat and 15% to 17% protein and the remaining water. Solid conte...
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