ICSE Class 10CISCE
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Topics and Syllabus - ICSE Cookery Class 10 CISCE (Council for the Indian School Certificate Examinations)

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Topics with syllabus and resources

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