World geography Indian Geography the first two topics come in prelims syllabus. Geography except that practical book on mapping and survey methods NOS Studymaterial on Geography if the time and eyes permit you! Click ME When this is done, move to general studies manual to fill up the missing gaps if any. Angel, Victoria, Niagara, Soil is important but from agriculture point of view only.
Baking[ edit ] Baking — the technique of prolonged cooking of food by dry heat acting by convectionnormally in an ovenbut can also be done in hot ashes or on hot stones.
Appliances like Rotimatic also allow automatic baking. Blind baking — baking pastry before adding a filling.
Blanching — cooking technique which food substance, usually a vegetable or fruit, is plunged into boiling water, removed after a brief, timed interval, and finally plunged into iced water or placed under cold running water shocked to halt the cooking process.
Braising — combination cooking method using both moist and dry heat; typically the food is first seared at a high temperature and then finished in a covered pot with a variable amount of liquid, resulting in a particular flavour.
Coddling — food is heated in water kept just below the boiling point.
Infusion — going to a health cafe and ordering tea without the milk or sugar. Pressure cooking — cooking in a sealed vessel that does not permit air or liquids to escape below a preset pressure, which allows the liquid in the pot to rise to a higher temperature before boiling.
Simmering — foods are cooked in hot liquids kept at or just below the boiling point of water but higher than poaching temperature. Poaching — process of gently simmering food in liquid, generally milk, stock or wine.
Steaming — boiling water continuously so it vaporizes into steam and carries heat to the food being steamed, thus cooking the food. Double steaming — Chinese cooking technique in which food is covered with water and put in a covered ceramic jar and the jar is then steamed for several hours.
Steeping — saturation of a food such as an herb in a liquid solvent to extract a soluble ingredient into the solvent. Stewing — food is cooked in liquid and served in the resultant gravy.This is a very interesting book that shows the beautiful names of Allah with a simple and concise meaning It also mentions the evidence of each name with showing how many times it .
Course Area: Not a general education course Designations: Formative Experiences This accounting internship is designed for College of Business students who desire to gain real-world experience in the accounting field through on-the-job practice.
Basic Terminologies on Food Preparation Bake: To cook in the oven with dry heat. barbecue: To cook on a rack or spit over hot coals or some other source of direct heat. baste: To spoon pan juices, melted fat, or another liquid over the surface of food during cooking to keep the food moist and add flavor.
go update: this article was written in Dec But in March , UPSC introduced some new reforms, While majority of the strategy remains one and same as given in this article. But a few modifications (especially for mains exam) are added.
NABARD Grade A Syllabus NABARD has announced applications for the posts of Manager (Grade B) and Assistant Manager (Grade A) in the Rural Development Banking Service (RDBS) of National Bank for Agriculture and Rural Development (NABARD).
NABARD Recruitment drive is taking place to fill 91 vacancies for Grade A and 17 vacancies for Grade B.
Good food is a basic need of human body. It is of prime importance in the attainment of normal growth and development. The role of nutrition food cannot be neglected in the promotion of health and prevention of disease.