CISCE Syllabus For Class 10 Cookery: Knowing the Syllabus is very important for the students of Class 10. Shaalaa has also provided a list of topics that every student needs to understand.
The CISCE Class 10 Cookery syllabus for the academic year 2021-2022 is based on the Board's guidelines. Students should read the Class 10 Cookery Syllabus to learn about the subject's subjects and subtopics.
Students will discover the unit names, chapters under each unit, and subtopics under each chapter in the CISCE Class 10 Cookery Syllabus pdf 2021-2022. They will also receive a complete practical syllabus for Class 10 Cookery in addition to this.
CISCE Class 10 Cookery Revised Syllabus
CISCE Class 10 Cookery and their Unit wise marks distribution
CISCE Class 10 Cookery Course Structure 2021-2022 With Marking Scheme
Detailed study of food guides for proper selection and the use of seasonal foods to ensure good nutrition. Advantages of seasonal foods - during season, foods are rich in nutrients and of low cost. Is the cost of foods related to their nutritional values? Suggestion of cheaper substitutes for expensive food items, e.g. green leafy vegetables, amla, guava etc.
Economical shopping: shopping at supermarkets, wholesale outlets, retail shops, street vendors – merits and demerits. Provision for hygienic storage of perishables, semi-perishables and non-perishables and use of minimum resources for maximum benefit in limited food budgets.
Merits and demerits of using convenience foods in diets; factors for selection of foods – variety and labour and time saving. Reading labels of packed convenient foods for brand name, trademark, shelf life, dates of manufacture and expiry, food standard/quality marks such as ISI, FPO and Agmark for right choice of foods. Encouraging the use of convenience foods sparingly and use more of fresh seasonal foods for obtaining good nutrient values and avoiding preservatives in diets.
Importance of factors like balanced diet (age, gender, occupation and health status), climatic conditions, choosing nutritionally rich but economical foods within the five food groups, storage space, seasonal variations in the diets, etc.
Likes and dislikes, state of mind due to stress, food fads, traditional and cultural influences on meal planning. Planning meals for festivals, special occasions and unexpected visitors.
Planning balanced meals according to ICMR nutrient allowances for pre-school, school going children, special needs of adolescents and the elderly, pregnant and lactating women.
Brief foundation on dietetics and diet therapy; types of diets – liquid, semi-liquid, solid and soft; treating illnesses through diets at home under the proper guidance of a medical practioner/nutritionist. Efforts are to be made to incorporate variety and ingenuity through a discussion on various sample diets.
Factors leading to obesity, role of proper dieting habits, right choice of food, exercise and proper meal pattern. Significance of diet counselling.
Role of diets in treating illnesses such as fever, anaemia, diarrhea, hypertension and diabetes. Suggestions for modification in diets for invalids and convalescents, keeping in mind the health status, likes and dislikes and cultural habits.
Factors for food spoilage: internal and environmental factors (micro-organisms, enzymes and insects); prevention or delay of self decomposition of food and of microbial decomposition; advantages of food preservation. Principles involved in food preservation.
Methods for preserving foods at home – refrigeration, deep freezing, dehydration, pickling, salting, preparing squashes, juices and jams using chemical preservatives; storing garden produce.
Hygienic and proper storage of various food items at commercial levels for future use, reducing costs and providing variety in the diets.
Types of kitchen layouts: one wall, two wall, U-shaped, broken U-shaped and L-shaped kitchens; modular kitchen; detailed study on the four main work centres – preparation, cooking, washing, and serving. Knowledge of the basic requirements of the planned kitchen layouts, fixtures, equipments and inter-space relationship to provide efficient utilisation of space and to avoid fatigue.
Contribution of proper lighting, water supply, ventilation, ceiling, floor, walls, storage fixtures and other necessary cooking items for convenient, comfortable and labour saving kitchen features, use of work simplification techniques.
Use of proper materials for floors and walls, avoiding sharp edges on counters and proper storage for equipments, especially for sharp instruments like knives.
Rules for maintaining hygienic conditions in the kitchen and importance of personal hygiene of food handlers for providing clean food to the family members.
Importance of food sanitation; related diseases such as diarrhoea, cholera and dysentery. Role of proper/uncontaminated water supply.
Regular (daily, weekly, monthly, yearly/seasonal) cleaning, ways and the materials to be used for maintaining kitchen hygiene, especially on the floors and the storage places.
Proper procedure to be adopted for the disposal of solid and liquid waste; care of bins, sink and drains, importance of good ventilation.
Care of food from food polluters such as cockroaches, ants, lizards and rodents, careful use of insecticide and pesticides at home. The topic creates an awareness of cleanliness within the kitchen and outside, aiming for a cleaner and safer environment during food preparations and storage.
Detailed study ofmaterials used in cooking utensils, cutting devices, and stirring equipments – selection and care of pressure cookers and pans, microwave oven, non-stick cookware, plastic-ware, microwave-proof cookware. Precautions to be followed while using them to maintain cleanliness and maximum safety in the kitchen.
Features to be kept in mind while choosing them: cost, easy to handle, safety, durability, utility, size, design and aesthetics. Care, cleaning and storage of these equipments.
Detailed study of the various table services, such as formal, informal, and buffet.
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