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Cookery Class 10 ICSE CISCE Topics and Syllabus

Academic year:


100 Choice and Cost of Seasonal Foods: Merits and Intelligent Use of Convenience Foods
101 Choice and Cost of Seasonal Foods

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.

102 Choice and Purchase of Perishables, Semiperishables and Non-perishables and Their Hygienic Storage

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.

103 Use of Convenient Foods, Such as Tinned, Packed, Frozen and Processed Foods

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. 

200 Meal Planning and Balanced Diets: Use of Five Food Groups as Suggested by Icmr
201 Objectives of Meal Planning

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.

202 Psychological Aspects of Food Planning

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.

203 Planning Meals for Various Age Groups

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.

300 Therapeutic Diets and Planning Meals
301 Definition of Diet Therapy, Reasons for Using Therapeutic Diets, and Types of Therapeutic Diets.

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.

302 Obesity: Causes and Diet Therapy

Factors leading to obesity, role of proper dieting habits, right choice of food, exercise and proper meal pattern. Significance of diet counselling.

303 Planning Meals for the Invalids and Convalescents

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.

400 Food Preservation and Storage
401 Causes of Food Spoilage, Advantage of Food Preservation, Principles of Food Preservation

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.

402 Long Term and Short Term Preservation Methods at Home – Milk and Milk Products, Egg, Meat, Fish, Vegetables and Fruits

Methods for preserving foods at home – refrigeration, deep freezing, dehydration, pickling, salting, preparing squashes, juices and jams using chemical preservatives; storing garden produce.

403 Commercial Methods for Preserving Foods – Canning, Pasteurisation and Cold Storage

Hygienic and proper storage of various food items at commercial levels for future use, reducing costs and providing variety in the diets.

500 Kitchen Planning
501 Types of Kitchen and Work Centres

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.

502 Factors to Be Considered While Planning a Kitchen

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.

503 Safety in Kitchen

Use of proper materials for floors and walls, avoiding sharp edges on counters and proper storage for equipments, especially for sharp instruments like knives.

600 Kitchen Hygiene
601 Food Hygiene, Food Handlers and the Food Stuffs

Rules for maintaining hygienic conditions in the kitchen and importance of personal hygiene of food handlers for providing clean food to the family members.

602 Food Sanitation

Importance of food sanitation; related diseases such as diarrhoea, cholera and dysentery. Role of proper/uncontaminated water supply.

603 General Cleanliness of Kitchen

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.

604 Disposal of Kitchen Waste

Proper procedure to be adopted for the disposal of solid and liquid waste; care of bins, sink and drains, importance of good ventilation.

605 Household Pests

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.

700 Kitchen Equipment
701 Basic Equipment for Food Preparation and Cooking

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.

702 Equipments for Serving

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.

703 Table Setting and Table Service

Detailed study of the various table services, such as formal, informal, and buffet.

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