Use standard measuring tools like cups and spoons for accuracy. Measure liquids in milliliters and solids in grams. Avoid overfilling and level dry ingredients properly to maintain consistency, taste and balance in recipes. Class 6 NCERT Vocational Education Kaushal Bodh Project ...
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Safe handling of kitchen tools prevents injuries, improves efficiency and ensures hygiene. Using knives correctly, handling graters carefully and keeping surfaces clean reduce risks of accidents while maintaining food safety and quality. Class 6 Vocational Education Kaushal Bodh Textbook chapter 6 ...
A food survey helps understand people’s food preferences, enabling better planning of meals or events. It ensures the selection of popular dishes, minimizes food wastage and enhances satisfaction by catering to diverse tastes. Class 6 NCERT Vocational Education Kaushal Bodh Project ...
Analyze survey responses to identify popular dishes. Consider ingredients, preparation time and nutritional value. Select dishes that are easy to prepare, widely preferred and align with health benefits, ensuring variety and balance. Class 6 NCERT Vocational Education Kaushal Bodh Project 6 ...
Mix shredded coconut, condensed milk, cocoa powder and vanilla extract in a bowl. Roll into small balls and coat with coconut or cocoa powder. Let them set for an hour before serving. Class 6 Vocational Education Kaushal Bodh Part 3 Work ...
Whisk plain yogurt until smooth. Add grated cucumber, roasted cumin powder, salt and chopped coriander leaves. Mix well and serve chilled. Optionally, add mint chutney for extra flavor and a refreshing taste. Class 6 Vocational Education Kaushal Bodh Part 3 Work ...
Sprouts chaat is made with sprouted legumes like Moong and Chana, while fruit chaat consists of chopped fresh fruits. Sprouts chaat is protein-rich, whereas fruit chaat is high in vitamins and antioxidants. Class 6 Vocational Education Kaushal Bodh Project 6 Cooking ...
Spread butter on bread slices. Layer with sliced cucumbers, tomatoes and optional mint chutney. Sprinkle salt and pepper. Cover with another bread slice, cut into desired shapes and serve fresh for a nutritious snack. Class 6 Vocational Education Kaushal Bodh Project ...
Mint chutney requires mint leaves, coriander leaves, green chilies, ginger, lemon juice, salt and water. Grind all ingredients into a smooth paste. Optionally, add cumin powder for extra flavor and serve fresh. Class 6 Vocational Education Kaushal Bodh Project 6 Cooking ...
Soak legumes like Moong Dal or Chana overnight in water. Drain and wrap in a moist muslin cloth. Keep in a bowl and allow sprouts to develop for 12 hours. Use in salads or chaats. Class 6 Vocational Education Kaushal Bodh ...