INSTITUTE OF HOTEL MANAGEMENT‚ AURANGABAD Part A: Discuss the distinctive features of Indian Cuisine with reference to various concepts techniques and influences. Part B: Food & Culture of Amritsar INDIAN CUISINE & CULTURE Sugandh Katyal (C-1432) “Submitted in Fulfillment of the Requirement for B.A. (hons.) in Culinary Arts” THE UNIVERSITY OF HUDDERSFIELD‚ UNITED KINGDOM MAY 2012 TABLE OF CONTENTS S.No. CONTENTS Page No. 1. Cover Page I 2. Table of Contents
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DETAILS OF MENU SN 1. 2. 3. 4. 5. 6. Standard tea (150 ml) Tea with tea bag (150 ml) Coffee with instant coffee powder (150 ml) Tea in pots (285 ml) Coffee in pots (285 ml) Item Details of Menu Cups used should be of 170 ml capacity Cups used should be of 170 ml capacity Cups used should be of 170 ml capacity (285 ml) + 2 tea bags + 2 sugar pouch + 2 disposable paper cups of 170 ml capacity (285 ml) + 2 coffee sachets + 2 sugar pouch + 2 disposable paper cups of 170 ml capacity Poories -
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lifestyle is a well-balanced diet consisting of fruits and vegetables‚ breads‚ grains‚ cereals‚ fish‚ chicken and small amounts of dairy foods. Fruits and vegetables are always a healthy source of vitamins and nutrients. At least five servings of fruits and vegetables a day are recommended. You will get the highest value of vitamins from the fruits and vegetables‚ if they are fresh. The most beneficial are fruits that red‚ yellow or orange and vegetables that are green‚ leafy‚ frozen‚ canned or dried produce
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salmon is preferred than the farm raised salmons. Fruits And Vegetables
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a grocery store like Walmart or Publix when considering to only eat locally grown organic food. Purchasing fresh fruits and vegetables from a nearby flea market strengthens the economy by spending a dollar‚ it “generates twice as much income for the local economy” (Source A). On top of that‚ customers are helping farmers financially as well as helping
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Breakfast program in which school meals will have the dietary recommendation that is stated in the Dietary Guidelines for Americans. If these standards are proposed‚ school meals will have more servings of nutritional foods. Examples would be fruit‚ vegetables‚ whole grain and nonfat milk. Foods that have more fat‚ sugar and sodium will have a decrease in servings. Current and Proposed School Meal Requirements: Breakfast | | Current Requirement | Proposed Requirement | Fruit | 1/2 cup per day
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used to have. There are some of the nutrients that are simply not adequately represented in a vegetarian diet such as proteins and vitamin B12. You will be able to find proteins in vegetables‚ milk or eggs but it will not be enough. Although it is possible to not eating meat but sill have protein‚ the protein in vegetables and meat doesn’t have the same amino acid structure. In order to get maximum benefit of amino acids‚ we need to have it in the way that is close to the construction for muscle and
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Malaysia‚ China‚ Thailand and other countries. For example‚ in 2010‚ 169 211 tonnes of chicken‚ 103 368 tonnes of pork 489 638 tonnes of vegetables are imported‚ and the quantities of food imported are increasing every year (AVA‚ 2012). The excessive reliance on imported food may have potential threat to Singapore. In 2011‚ Singapore had to cease the import of vegetables and seafood from Japan in case of possible radiation caused by the massive earthquake. Other catastrophes like plagues‚ flood and pollution
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ESSAY TITLE : THE IMPORTANCE OF HEALTHY EATING What is healthy eating ? Healthy eating is not about strict nutrition philosophies‚ staying unrealistically thin‚ or depriving yourself of the foods you love. Rather‚ it’s about feeling great‚ having more energy‚ stabilizing your mood‚ and keeping yourself as healthy as possible– all of which can be achieved by learning some nutrition basics and using them in a way that works for you. You can expand your range of healthy food choices and learn how
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Food Systems? Insights from Vegetable Supply Chains to Ho Chi Minh City (Vietnam) Jean-Joseph Cadilhon‚ Paule Moustier‚ Nigel D. Poole‚ Phan Thi Giac Tam and Andrew P. Fearne∗ This article describes the development of vegetable marketing in Ho Chi Minh City (Vietnam)‚ where modern distribution outlets are competing fiercely with traditional traders for wholesale and retail customers. Data from interviews with supply chain stakeholders and a survey of vegetable wholesalers have been used to
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