RP-2 COOK

COOK 
(i) Know the necessary ingredients of a balanced diets. (ii) Know how to buy provisions, vegetables etc. and draw up priced and dietically sound menu to include quantities required for a camp of a week's duration for at least one patrol of 6 guides. (iii) Make a proper cooking place, lay and light a fire using chullah, trench etc. and cook 5 local standard dishes of which two beverages as prescribed by the examiner. (iv) Serve food in a proper manner. (v) Know how to store provisions in a hygienic manner.
O-O-O-O-O-O What is a balanced diet?
A diet that focuses on providing all the nutrients that your body needs. It comprises of macronutrients like protein, carbohydrates and fat along with micronutrients which include vitamins and minerals. Each of them has a different role to play in maintaining various body functions. These nutrients are derived through a combination of the five major food groups - fruits and vegetables, cereals and pulses, meat and dairy products and fats and oils. The rules seem simple but that's not the whole story - how much do you need daily, when is the best time to eat proteins or carbs and what should the portion size be? 
Food group/subgroup (units) Healthy US patterns Healthy  Vegetarian  patterns Healthy Med-style patterns   Fruits (cup eq) 2 2 2.5   Vegetables (cup eq) 2.5 2.5 2.5   Dark green 1.5/wk 1.5/wk 1.5/wk   Red/orange 5.5/wk 5.5/wk 5.5/wk   Starchy 5/wk 5/wk 5/wk   Legumes 1.5/wk 3/wk 1.5/wk   Others 4/wk 4/wk 4/wk   Grains (oz eq) 6 6.5 6   Whole 3 3.5 3   Refined 3 3 3   Dairy (cup eq) 3 3 2   Protein Foods (oz eq) 5.5 3.5 6.5   Meat (red and processed) 12.5/wk -- 12.5/wk   Poultry 10.5/wk -- 10.5/wk   Seafood 8/wk -- 15/wk   Eggs 3/wk 3/wk 3/wk   Nuts/seeds 4/wk 7/wk 4/wk   Processed Soy (including tofu) 0.5/wk 8/wk 0.5/wk   Oils (grams) 27 27 27   Solid fats limit (grams) 18 21 17   Added sugars limit (grams) 30 36 29  (ii) We have got experience in purchasing and Know how to buy provisions, vegetables etc. and draw up priced and dietically sound menu to include quantities required for a camp of a week's duration for one patrol of 6 guides. *We are properly guided to buy Vegetables like: Carrots, Cauliflower, Cabbage, Eggplant, Garlic, Green or String Beans, Onions(no smell), Potatoes, Tomatoes (iii) We have made a proper cooking place, laid and lighted a fire using chullah, trench etc. and cooked 5 local standard dishes of which two beverages as prescribed by the examiner. *Whatever type of fire we decided to make, kept these things in mind: Plan where we will light it - leave an opening to reach the tinder. Light the upwind side so the wind blows the flame into the fuel. Leave air space between pieces of wood. Build UP, not OUT. Create a higher pile of wood rather than a flatter pile. Lean-To FireThis fire keeps air space open due to the support stick and a steady, light wind really helps it get started. Stick a long, large piece of kindling in the ground at a flat angle. It should point into the wind. Place our tinder bundle under the stick. Lean very tiny pieces of kindling on the tinder bundle. Lean more small kindling against the support stick. Lean larger kindling against the first layer. We could create a second lean-to of larger sticks over the first lean-to. Basic Fire A simple fire, ‘hemmed’ in on at least two sides with logs or bricks, with a grid across the top to place cooking items on. Altar Fire This is basically a fire that is raised off the floor on a platform. These can be made from wood, but quite often metal is used, and half an old metal drum used to hold the fire. Reflector Fire A lot of heat from a normal fire is lost to the surroundings. A reflector wall will reflect much of the heat back towards the fire. Trench Fire Perhaps one of the simplest possible fires, the name suggests it all. Dig yourself a trench around 1m by 30cm (3 x 1 ft) and around 30 cm deep (1 ft). Place a layer of rocks on the bottom of the trench. Now build your fire on top of the rocks. (iv) We are experienced in serving food in a proper manner, and was witnessed by the examiner also in the Camps. (v) We are properly trained by the Quarter Mistress in the Camps as how to store provisions in a hygienic manner, thanks to the Teachers.
EXPLANATION on how we prepared the following Food: (2 ordinary and one special item) Total 3 items. 1-1,2,4; 2-1,3,5; 3-1,2,6; 4-1,3,7; 5-1,2,8; 6-1,3,9 7-1,2,10; 8-1,3,11; 9-1,2,12; 10-1,3,13; 11-1,2,14;12-1,3,15 Jasmine Patrol: 1.Muthulakshmi.V D/O. MR.VEEMAN.O - VIII Std. 5.Dhivya.B D/O. MR. BASKARAN.C -IX Std. 9.Dhivyabharathi.S D/O. MR. SANTHAKUMAR.M - VIII Std. Lotus Patrol: 2.Manjula.R D/O. MR. RAVI.K - VIII Std. 6.Sabirabi.S D/O. MR. SALAM.S - VIII Std. 10.Swetha.K D/O. MR. KOTHANDAN.R - VIII Std. Rose Patrol: 3.Hasmath.R D/O. MR. RASUL BASHA.M - VIII Std. 7.Kalaiselvi.K D/O. MR. KANNAN.G - VIII Std. 11.Punitha.A D/O. MR. ANANDAN.R - VIII Std. Sunflower Patrol: 4.Keerthana.T D/O. MR. THIRUVENKADAM.B -IX Std. 8.Abinaya.R D/O. MR. RAMACHANDRAN.R - VIII Std. 12.Abinaya.M D/O. MR. MUTHU.K - VIII Std.
1.KITCHADI Heat ghee in a pressure cooker or pot. Allow cumin to crackle and saute bay leaf as well. Fry ginger until fragrant. Do not burn. Fry onions until the raw smell goes. ... Add chili , red chili powder and cook for one to 2 mins. Add drained rice and fry for 3 mins. ... Serve dal khichdi with papad, pickle or kadhi.