Roasting Method Cooking food using direct source of heat which can be done using an oven or over a charcoal fire. Ensure frequent basting or turning of food to keep it moist and ensure even cooking. Food to be roasted should be of good quality e.g. tender cuts of meats. The oven or fire should […]
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Protein is another macro nutrient required by the body. Protein is made up of carbon, hydrogen nitrogen, and oxygen. The major structural unit of protein is amino acid. Protein can be classified into two. Protein that contain all the essential amino acids are called first class or complete or animal proteins. The other class of
MILK AND MILK PRODUCTS Milk is a creamy liquid produced from the mammary glands of all female mammals for feeding their young ones. Milk can be produced from cows, horses, goats, sheep etc. The commonly used worldwide is cow milk. It is one of the most valuable foods containing practically all foods substance. It is
Raising or leaving agents are substances that produce gas in flour mixtures which cause them to rise and become lighter, bigger and softer in texture and porous after cooking. The use of a raising agent is based on the principle that hot air rises and expands. TYPES OF RAISING AGENTS Baking powder: consists of an
Meat is the muscle derived from animals after slaughtering them. Meat is made of bundles of muscles fibres. Each separate fibre contains water, protein, numerous salts and extractives. The fibres are joined together and connected by to the bones of the animals by connective tissues and are connected to bones by tendons. White meat has
STRUCTURE OF THE EGG Eggs are produced by domesticated bird such as chicken, turkey, duck, goose and guinea fowl. The hen’s egg of average size weights approximately 56 g, they are covered with a hard protective shell which can be either be white or brown in colour. The colour of the bird depends upon the
Fish and sea foods are creatures that live in either fresh or salt water. They are broadly classified into two groups namely: Fin fish Shellfish: The fin These are fish with fins on their bodies, are further classified into two major groups; White or lean fish: have their fat stored in the liver and not
Mineral elements are also required in a very minor quantity by the body. They are inorganic in nature and perform a variety of functions like growth and vital metabolic activities. Mineral elements are usually classified into two groups. Macro elements. Micro elements. The macro elements are also called trace elements and they include sodium, calcium,
Meat is the muscle derived from animals after slaughtering them. Meat is made of bundles of muscles fibres. Each separate fibre contains water, protein, numerous salts and extractives. The fibres are joined together and connected by to the bones of the animals by connective tissues and are connected to bones by tendons. White meat has
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Milk is a creamy liquid produced from the mammary glands of all female mammals for feeding their young ones. Milk can be produced from cows, horses, goats, sheep etc. The commonly used worldwide is cow milk. It is one of the most valuable foods containing practically all foods substance. It is sometimes regarded as nature’s
The food taken into our mouth requires some kind of alteration before they can be absorbed into the blood stream. Digestion is the process by which food molecules are broken down into various small substances that can be absorbed into the blood stream and assimilated into the cells for utilization. Digestion is mainly a chemical
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Food and nutrition is not an independent subject rather it is an area of study that cut across many other disciplines and also has a vital role to play in the continual existence of the human race. Food and nutrition cannot be divorced from agriculture. Their relationship is so strong that both comes under one
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Nutrients that are required in a fairly large quantity by the body are referred to as macro nutrients while micro nutrients are required in a very little quantity. All these nutrients perform specific functions in the body and their lack or shortage in our diet results to deficiencies. CARBOHYDRATES Carbohydrates are made up of carbon,
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Career opportunities available in foods and nutrition are: Teaching. Dietetics. Hospitality and tourism Food science. Food science and technology. Food engineering. Hotel and catering management. Food research and development. Community nutrition. Institutional matron. Clinical nutrition. Nutrition in media. Evaluation: mention the importance of human nutrition. See also BASIC FOOD NUTRIENTS FOOD AND NUTRITION
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The process by which the end products of digestion pass through the lining of the digestive tract is called absorption. Absorption takes place through the inner lining of the small intestine called villi. the simple sugar and amino acids enter into the blood directly while the fatty acids enter the blood system indirectly through the
Fats and oil are another group of macro nutrients that is required by the body. It composes of carbon, oxygen and hydrogen. Excess carbohydrates and proteins can be converted into fats and stored under the skin. The structural unit of fats and oils are glycerol and fatty acid. Differences between fats and oils Fats Oils
This is the way and manner by which food is dished out and served so that it looks appetizing for the guest to enjoy usually, two or three course meals are served. Importance of food services It prevents food wastage. It makes food attractive and appetizing. It makes food enjoyable. It promotes family and social
Vitamins are inorganic in nature. They are required in a very little quantity by the body. Vitamin can be classified into two main groups: Water soluble vitamins. Fat soluble vitamins Water soluble vitamins: these are vitamins that dissolve in water. E.g. the B complex(B1) , B2, B6, B12, B15, folic acid, niacin, biotin pantothenic acid,
The term ‘flour’ refers to the powder derived from grounded wheat. The process of grinding the wheat to obtain the fine powder is called ‘milling’ During the process of milling, the whole wheat grain can be used to obtained the flour of the various layers that surround the endosperm can be removed before the remainder
STRUCTURE OF THE EGG Eggs are produced by domesticated bird such as chicken, turkey, duck, goose and guinea fowl. The hen’s egg of average size weights approximately 56 g, they are covered with a hard protective shell which can be either be white or brown in colour. The colour of the bird depends upon the
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