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Question Paper - Cookery 2010 - 2011-I.C.S.E.(CLASS X)-Final Council for the Indian School Certificate Examinations (CISCE)

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Course
Unit: Final
Subject:   Cookery
Year:   2010 - 2011 (March)

 Question Paper - Cookery 2010 - 2011-I.C.S.E.(CLASS X)-Final Council for the Indian School Certificate Examinations (CISCE)
1
 Question Paper - Cookery 2010 - 2011-I.C.S.E.(CLASS X)-Final Council for the Indian School Certificate Examinations (CISCE)
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 Question Paper - Cookery 2010 - 2011-I.C.S.E.(CLASS X)-Final Council for the Indian School Certificate Examinations (CISCE)

More question papers for Cookery

I.C.S.E.(CLASS X) Final 2012-2013 (March)

Topics

1 Choice and Cost of Seasonal Foods: Merits and Intelligent Use of Convenience Foods
1.01 Choice and Cost of Seasonal Foods
1.02 Choice and Purchase of Perishables, Semiperishables and Non-perishables and Their Hygienic Storage
1.03 Use of Convenient Foods, Such as Tinned, Packed, Frozen and Processed Foods
2 Meal Planning and Balanced Diets: Use of Five Food Groups as Suggested by Icmr
2.01 Objectives of Meal Planning
2.02 Psychological Aspects of Food Planning
2.03 Planning Meals for Various Age Groups
3 Therapeutic Diets and Planning Meals
3.01 Definition of Diet Therapy, Reasons for Using Therapeutic Diets, and Types of Therapeutic Diets.
3.02 Obesity: Causes and Diet Therapy
3.03 Planning Meals for the Invalids and Convalescents
4 Food Preservation and Storage
4.01 Causes of Food Spoilage, Advantage of Food Preservation, Principles of Food Preservation
4.02 Long Term and Short Term Preservation Methods at Home – Milk and Milk Products, Egg, Meat, Fish, Vegetables and Fruits
4.03 Commercial Methods for Preserving Foods – Canning, Pasteurisation and Cold Storage
5 Kitchen Planning
5.01 Types of Kitchen and Work Centres
5.02 Factors to Be Considered While Planning a Kitchen
5.03 Safety in Kitchen
6 Kitchen Hygiene
6.01 Food Hygiene, Food Handlers and the Food Stuffs
6.02 Food Sanitation
6.03 General Cleanliness of Kitchen
6.04 Disposal of Kitchen Waste
6.05 Household Pests
7 Kitchen Equipment
7.01 Basic Equipment for Food Preparation and Cooking
7.02 Equipments for Serving
7.03 Table Setting and Table Service

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