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Food Safety and Quality
A family has been served chole-bhatura, pickle and curd for lunch. Evaluate the adequacy of this meal to suit the requirements of a pregnant woman and a family member suffering from hypertension. Also, suggest modifications in it for them. Support your answer with adequate reasons.
| Family Meal | Modifications | Reasons |
| Chole | (i) Less spicy and add coriander leaves. (ii) More Quantity of chola. |
(i) Folic acid, Vitamin A. (ii) Iron, Protein |
| Bhature | (i) Stuff with grated panner (ii) Knead dough with beetroot/green leafy vegetables. |
(i) Calcium, Vitamin A. (ii) Iron |
| Pickle | Replace mango pickle with amla chutney with fewer spices. | Vitamin C |
| Curd | Add vegetables or fruits. | Calcium, Protein. |
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Make a cook aware of four most important rules of personal hygiene while cooking food.
While buying Bengal gram, which standard mark should you check on its label? In the absence of this mark, state the adulterant which may be found in it and can be recognized with its shape. Mention two health hazards of consuming such an adulterated food item.
Prepare four rules to ensure that the cook has hygienic habits.
Culture, media, food practices and food availability have a strong influence on the meal planning of a family. Support this statement with the help of one example each.
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