List the pulses commonly consumed in your region. Give the method of preparation of two pulse recipes from your region. Give the nutritional value of the recipes. Enlist ways to make the pulses more nutritious. (Refer to Unit 14)

Recall what you ate for breakfast, lunch and dinner yesterday. Write the major ingredients used for preparing that food item. Classify them according to the function they perform in the body (by putting a tick). Also suggest how the meal could be made more nutritious (Refer to Unit 2). (10)
 

There are four exercises in this part. You must attend all the questions. 1. Name any two food preparations made in your home on the following occasions? Write the cooking method(s) used and the nutritive content of each of these preparations in the table given. (Refer to Unit 1,3,4 and 8)
 

What are Convenience foods? Highlight the advantages and disadvantages of using convenience foods, giving suitable examples.

Constituents of Coffee.

Adulterant found in Turmeric.

Milk based beverages.

Briefly describe the role of spices and condiments in Indian diet.

Present the nutritional benefits of fruits.

What is the importance of vegetables in our daily diet? Describe how vegetables are classified, giving suitable examples.

Discuss briefly the nutritive value and uses of Eggs in our diet.

Fermentation and sprouting improves the nutritional quality of pulses'. Justify (3) this statement.

Uses of Nuts and Oilseeds

Choice of fats and oils for cooking.

Nutritive value of Sugar and Jaggery.

Nutritive value of cereals.

Two methods of preserving perishable foods

Need for food preservation

Briefly describe three steps that you would take to prevent the spread of disease through food.

List the various cooking methods. Explain briefly the effect of cooking on foods.