1Preface
1159.7 Role of oil in Cookery
2Chapter
1169.8 Exercise
31 Food Groups
117Chapter
41.1 Functions of Food
11810 Spices and Sweets
51.2 Physiological functions of food
11910.1 Varieties and usage
61.3 Social functions of food
12010.2 Role of spices
71.4 Psychological functions of food: 1.4.1 Food Groups
12110.3 Sugar, Cane sugar and Honey
81.5 Significance of the five-food group system
12210.4 Stages of cooking
91.6 Food Pyramid
12310.5 Preparation of crystalline confectionary
101.7 Exercise
12410.5.1 Fondant
11Chapter
12510.5.2 Fudge
122 Cooking Methods
12610.6 Preparation of Non-Crystalline Confectionary
132.1 Objectives
12710.7 Artificial sweeteners
142.2 Methods
12810.7.1 Low-calorie Sweeteners
152.2.1 Moist Heat Method
12910.7.2 Non-caloric Sweeteners
162.2.2 Dry Heat Method
13010.7.3 Natural Non-Caloric Sweeteners
172.2.3 Braising
13110.8 Role of sugar in Cookery
182.3 Microwave Cooking
13210.9 Exercise
192.4 Solar cooking
133Chapter
202.5 Exercise
13411 Beverages and Appetizers
21Chapter
13511.1 Usage
223 Cereal and Cereal Products
13611.1.1 Refreshment
233.1 Rice and Wheat structure
13711.1.2 Nourishment
243.2 Nutritive Value
13811.1.3 Stimulant
253.3 Parboiling and Milling: 3.3.1 Milling
13911.1.4 Soothing Agent
263.4 Processed Cereal Products
14011.1.5 Appetizers
273.4.1 Products of Wheat
14111.2 Non-alcoholic beverages
283.4.2 Rice Products
14211.2.1 Tea
293.4.3 Products of Maize
14311.2.2 Coffee
303.5 Fermented Cereal Products: 3.5.1 Bread
14411.2.3 Filtration
313.6 Role of cereals in cookery
14511.2.4 Percolation
323.7 Exercise
14611.2.5 Instant Coffee
33Chapter
14711.2.6 Cocoa and Chocolate
344 Pulses
14811.2.7 Fruit Beverages
354.1 Nutrient content
14911.2.8 Milk Beverages
364.2 Toxic substance
15011.3 Carbonated and Alcoholic
374.3 Germination
15111.4 Malted beverages
384.4 Factors affecting cooking pulses
15211.5 Traditional beverages
394.5 Soy products
15311.5.1 Tender Coconut Water
404.6 Role of pulses in cookery
15411.5.2 Sugarcane Juice
414.7 Exercise
15511.6 Alcoholic beverages
42Chapter
15611.6.1 Beer
435 Fruits and Vegetables
15711.6.2 Wine
445.1 Classification of veggies
15811.6.3 Whiskey
455.2 Nutrient content
15911.6.4 Gin
465.2.1 Green Leafy Vegetables
16011.6.5 Brandy
475.2.2 Roots and Tubers
16111.7 Soups
485.2.3 Other Vegetables
16211.8 Exercise
495.3 Classification of Fruits and Nutrient Content
163Chapter
505.3.1 Berries
16412 Carbohydrates
515.3.2 Citrus Fruits
16512.1 Composition
525.3.3 Drupes
16612.2 Classification
535.3.4 Melons
16712.3 Functions and sources
545.3.5 Pomes
16812.3.1 Energy
555.4 Pigments and Flavor compounds: 5.4.1 Flavor Compounds
16912.3.2 Glucose
565.5 Pectin
17012.3.3 Protein Sparing Action
575.6 Need for fruits and veggies
17112.3.4 Fat Metabolism
585.7 Browning
17212.3.5 Synthesis of Body Substances
595.8 Exercise
17312.3.6 Precursors of Nucleic Acid
60Chapter
17412.3.7 Detoxification Function
616 Milk and Milk Products
17512.3.8 Roughage of the Diet
626.1 Nutritive value
17612.4 Food Sources of Carbohydrates
636.2 Processed milk - Types
17712.5 Digestion, Absorption and Utilization
646.2.1 Skim Milk
17812.5.1 Digestion
656.2.2 Toned Milk
17912.5.2 Metabolism
666.2.3 Standardized Milk
18012.6 Dietary fiber and types: 12.6.1 Types of Fiber
676.2.4 Homogenized Milk
18112.7 Exercise
686.2.5 Evaporated Milk
182Chapter
696.2.6 Condensed Milk
18313 Protein
706.2.7 Flavored Milk
18413.1 Composition
716.3 Physical Properties of Milk
18513.2 Essential and Non-Essential Amino acids
726.4 Pasteurization
18613.3 Biological value of Protein
736.5 Milk Products
18713.4 Functions of Protein
746.5.1 Cream
18813.5 Requirements
756.5.2 Butter
18913.6 Exercise
766.5.3 Ghee
190Chapter
776.5.4 Cottage Cheese
19114 Lipid
786.5.5 Cheese
19214.1 Classification
796.5.6 Curd
19314.1.1 Simple Lipids
806.5.7 Yogurt
19414.1.2 Compound Lipids
816.6 Role of Milk in Cookery
19514.1.3 Derived Lipids
826.7 Exercise
19614.2 Composition
83Chapter
19714.3 Functions of Lipids
847 Flesh Foods and Eggs
19814.4 Digestion, Absorption, and Assimilation
857.1 Meat
19914.4.1 Digestion
867.2 Changes in Meat
20014.4.2 Absorption and Utilisation
877.3 Poultry
20114.5 Exercise
887.4 Egg: 7.4.1 Vitamin and Minerals in Egg
202Chapter
897.5 Fish
20315 Energy
907.6 Section of criteria
20415.1 Units
917.6.1 Meat
20515.2 Energy value of foods: 15.2.1 Basal Metabolism
927.6.2 Poultry
20615.3 Energy cost of Physical activities
937.6.3 Egg
20715.4 BMR Unit
947.6.4 Fish
20815.5 Thermic Effect of food
957.7 Uses of egg
20915.6 Total energy needs
967.8 Exercise
21015.7 Energy Balance
97Chapter
21115.8 Exercise
988 Nuts and Oilseeds
212Chapter
998.1 Nutritive value of nuts
21316 Vitamins, Minerals, and Water
1008.2 Oilseeds
21416.1 Functions: 16.1.1 Calcium and Phosphorus
1018.2.1 Groundnut
21516.2 Food sources
1028.2.2 Coconut
21616.3 Deficiency
1038.2.3 Soybean
21716.3.1 Osteoporosis
1048.2.4 Sesame Seeds
21816.3.2 Osteomalacia
1058.3 Role of Nuts in cookery
21916.3.3 Tetany
1068.4 Exercise
22016.4 Microminerals: 16.4.1 Iron
107Chapter
22116.5 Classification of Vitamins: 16.5.1 Vitamin A
1089 Fats and Oils
22216.6 Water
1099.1 Nutritive value
22316.7 Dehydration and Prevention: 16.7.1 Prevention
1109.2 Refined oil
22416.8 Exercise
1119.3 Rancidity
225Appendix
1129.4 Hydrogenation
226Glossary
1139.5 Margarine
227Index
1149.6 Smoking point
