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Chapter: 11th Food Service Management : Chapter 11 : Practical: Basics of Food

Planning Balanced Menu for a Student

Aim: To plan a balanced menu for a student using a food pyramid and tips from basic four food groups.

Planning Balanced Menu for a Student

 

Aim: To plan a balanced menu for a student using a food pyramid and tips from basic four food groups.

 

Sample Recipe – Vegetable Pulao

 

Ingredients  Quantity

Basmati rice         :         2 cups

Ginger garlic paste         :         ½ tsp

Carrot         :         ½ cup

Beans          :         ¼ cup

Green peas  :         ¼ cup

Cauliflower :         ¼ cup

Onion         :         2 medium

Bread slices :         To decorate

Ghee  :         2 tbsp

Spices         :         ½ tsp

Cashew nuts         :         10g

 


Method

 

·        Wash rice, drain and sauté it in ghee

·        In a pressure cooker, add ghee, spices, sliced onion, ginger garlic paste, cut vegetables, peas and sauté well

·        Add rice to the measured quantity of water with salt and cook

·        Open the cooker and decorate the pulao with roasted cashew nut and bread pieces.

 



Results and Discussion: _______________

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