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Indian Foodies

Watch INDIAN FOODIES to learn in a novel manner about the detailing of diversity of food found in our country at https://www.google.com/<br><br>Importance of food in our daily life.Regional diversity and distribution of food items in India.About variety of ingredients used & their classification on the basis of plant and animal sources.<br>Types of consumers based on their food habit.Interactive quizzes & exemplar questions for CCT related to the topics taught for learning outcome assessment.<br><br>My Profile: https://www.slideserve.com/account/dashboard.php<br><br>More Slides:<br><br>https://bit.ly/33s7hQy

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Indian Foodies

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  1. FOOD: FROM WHERE DOES IT COME FROM FOR CLASS VI By: Dr.Deepa Singh K.V.No.1. Armapur,KANPUR

  2. THIS PRESENTATION IS ABOUT… • 1.Importance of food in our daily life. • 2. Regional diversity and distribution of food items in India. • 3. About variety of ingredients used & their classification on the basis of plant and animal sources. • 4. Types of consumers based on their food habit. • 5. Interactive quizzes & exemplar questions for CCT related to the topics taught for learning outcome assessment.

  3. LEARNING OBJECTIVES BASED ON 5E- PLAN : • 1.Students will come to know food comes from which Indian state and identify the origin of that Food Item. • 2.Students can also draw knowledge about their favourite food item. • 3. Students will be able to identify different Ingredients and classify them on the basis of their source. • 4. Students will be able to identify animals and plant based food items. • 5. Students will be able to differentiate types of consumers on the basis of the food habit.

  4. Indian foodies - Tanaydeepa

  5. Did you have any of these for breakfast?

  6. BUT, Why do YOU eat food everyday? • TO GET - .Energy .Nourishment .Immunity for our body. To accomplish it, we eat different variety of food-items .

  7. Food Diversity Found In INDIA • We eat different food-items for this purpose, which may be identified by various food recipes of any Indian state. Eg. Dosa, Dhokla, Matar- aloo .

  8. FOOD MAP OF INDIA

  9. Indian States with their Recipes(Few Examples) STATES FOOD ITEMS HyderabadiBiryani Momos BihariLitti AlooChokha Dhokla , Shrikhand Rogan Josh Sattu Rice Vermicelli Yogurt rice Kaddhi Modak Fish Curry Chana Punjabi DalBattiChurma Idli, Dosa AlooMatar, Parathe Banglaranna • Andhra Pradesh • Assam • Bihar • Chhattisgarh • Gujarat • Jammu and Kashmir • Jharkhand • Karnataka • Kerala • Madhya Pradesh • Maharashtra • Odisha • Punjab • Rajasthan • Tamil Nadu • Uttar Pradesh • West Bengal

  10. WHY THESE INDIAN RECIPIES ARE SO DIFFERENT FROM EACH OTHER? • ( HINT: CLIMATE, LIFE-STYLE, AVAILABILITY OF FOOD MATERIAL)

  11. IDENTIFY (Mr. Ramchandran) I____L______ , T____N_____

  12. IDENTIFY (Mr. Siddhu) C____N____A__ , P___N_____B_

  13. IDENTIFY (Mr.Tendulkar) M_____D______K___ M_____H____T__A.

  14. IDENTIFY (Mr. Patnaiyak) F__S___C__R__Y_ , O_____SH_____

  15. IDENTIFY (Mr. Sinha) B__H__R_ L___T___I , B____H_____R

  16. IDENTIFY (Mr. Awasthi) A_____M___T__R with P___R___A, U ____P_____H

  17. IDENTIFY (Mr.Sreesanth) C__R__R__C___, K___R____A_

  18. IDENTIFY (Mr. Gogoi) M____M____ ,A____SS______

  19. IDENTIFY (Mr. Ambani) D_____H______A_ , G___J____T

  20. IDENTIFY (Mr. Ganguly) B___G___LR___N___ ,W____T_B_____L

  21. Indian States with their Recipes(Recap) STATES FOOD ITEMS HyderabadiBiryani Momos BihariLitti AlooChokha Dhokla , Shrikhand Rogan Josh Sattu Rice Vermicelli Yogurt rice Kaddhi Modak Fish Curry Chana Punjabi DalBattiChurma Idli, Dosa AlooMatar, Parathe Banglaranna • Andhra Pradesh • Assam • Bihar • Chhattisgarh • Gujarat • Jammu and Kashmir • Jharkhand • Karnataka • Kerala • Madhya Pradesh • Maharashtra • Odisha • Punjab • Rajasthan • Tamil Nadu • Uttar Pradesh • West Bengal

  22. Ingredients of Idli are Rice,urad-dal,water Materials used to make any food- item are called INGREDIENTS.E g. IDLI (Tamil –Nadu) needs Rice, urad – dal & water as ingredients.

  23. INGREDIENTS OF DHOKLA-(Gujrat) .Gram flour .Curd .Sugar .Salt .Turmeric .Mustard seeds .Vegetable oil CAN YOU IDENTIFY THE INGREDIENTS & SOURCE OF EACH INGREDIENT USED? ( Hint: plant or animal)

  24. IMPORTANT INGREDIENTS OF OUR FOOD ITEMS COMING FROM PLANTS

  25. OTHER INGREDIENTS OF OUR FOOD OBTAINED FROM ANIMALS

  26. INGREDIENTS COMMON /NECESSARY TO ANY FOOD –ITEM (Sugar, Water,Salt)

  27. WHICH PARTS OF THE PLANT ARE USED AS FOOD INGREDIENTS? • ANY OF THE PARTS CAN BE EDIBLE:(some may have 2 or more) • ROOTS • STEMS • LEAVES • FLOWERS • FRUITS • SEEDS • Edible part of the plant is known as ??

  28. EDIBLE PARTS OF THE PLANT ARE USED AS FOOD INGREDIENTS • CAN BE- ROOTSWHEN WE EAT RADISH, CARROT, TURNIP, • BEETROOT OR SWEET-POTATO.

  29. PLANT PART AS FOOD (CONTD.) STEMSWHEN WE EAT POTATO, TURMERIC, ONION, GARLIC OR GINGER.

  30. PLANT PART AS FOOD (CONTD.) LEAVESWHEN WE EAT SPINACH,METHI, MUSTARD(SARSON KA SAAG),BATHUACORIANDER, MINT,CABBAGE.

  31. PLANT PART AS FOOD (CONTD.) FLOWERSWHEN WE EAT CAULIFLOWER, BROCCOLI ROMANESCO (TRANGENIC-HYBRID) AS FOOD.

  32. PLANT PART AS FOOD (CONTD.) FRUITS, AS FOOD, ARE EATENRAWTHEN THEY ARE TERMED AS BIOLOGAL -FRUIT. IF THEY ARE COOKED BEFORE BEING EATEN THEY ARE CALLED VEGETABLES.

  33. PLANT PART AS FOOD (CONTD.) SEEDSMAY BE EATEN AS CEREALS, PULSES OR NUTS AS FOOD.

  34. PARTS OF PLANT ARE USED ASSPICESTOO!

  35. GaramMasalahas- Pepper,Green Cardamom, Black Cardamom ,CinnamonCloves, Nutmeg ,Mace,Cuminseed.

  36. TO MAKE IT TASTE MORE SPICY/TANGY !Which spices can be used ? • Tangy Indian Spices – Tamarind, Pomegranate, Mango Powder ,Lime, • Complementary Indian Spices –Fennel Seeds, Red Chillies, Carom Seeds, Fenugreek Seeds , Black Cumin, Jaggery,Curry-patta. • Exotic Indian spices _ Gingerpowder, Almonds,Poppy-seeds,Cashewnuts.

  37. IDENTIFY C___M_____,S______D__

  38. IDENTIFY B_____YL________

  39. IDENTIFY C________VE_

  40. I DENTIFY C___R___YL____V__S

  41. IDENTIFY T_____M____R________D

  42. NEXT SECTION, ABOUT CONSUMERS OF VARIOUS FOOD PRODUCTS : WHICH TYPE OF ORGANISMSCONSUME DIFFERENT TYPES OF FOOD TO DEVELOP THEIR FOOD-HABIT ? & DOES IT PLAY ANY ROLE IN THEIR IDENTIFICATION ?

  43. Who are they & what do they eat?

  44. THESEPLANT-EATERSARE ALSOPREY ANIMALS & SERVE AS IMPORTANT FOOD-LINKS IN NATURE.

  45. WE ARE HERBIVORES!

  46. WHO ARE CARNIVORES ? A Carnivore, is an animal that gets food from killing and eating other animals. Carnivores generally eat herbivores, but can eat omnivores, and occasionally other carnivores. Animals that eat other animals, like carnivores and omnivores are important to any ecosystem, because they keep other species from getting overpopulated.

  47. PREDATORS OF NATURE

  48. WHICH IS MORE IMPORTANT?

  49. HERBIVORE VS. CARNIVORE • HERBIVORES ARE THOSE ANIMALS WHICH EAT PLANTS & THEIR PRODUCTS, LIKE DEER,COW, SQUIRREL. • CARNIVORES ARE THOSE ANIMALS WHICH EAT FLESH OF OTHER ANIMALS. SOME CARNIVORES ARE LION,WOLF ,LEOPARD, HYENA.

  50. SCAVENGERS(TYPICAL CARNIVORES) THEY HELP TO CLEAN THE ENVIRONMENT BY FEEDING EXCLUSIVELY ON DEAD & DECAYED CARRION OF ANIMALS. EG-VULTURE, JACKAL, CROW, WATER-BEETLE, MONITOR - LIZARD, HAG-FISH.

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