Learning Outcomes :
Learning how to plan and prepare the meals, the students will be able to ;
1. Select food ingredients suitable for preparing a dish.
2. Select dishes according to the family needs and interests.
3. Explain functions and sources of food nutrients-proteins, carbo-
hydrates, fats, vitamins and minerals.
4. Plan meals for different
requirements, income group.
5. Prepare foods using different methods of cooking like boiling,
steaming, roasting, baking, frying, grilling etc.
6. Increase the nutritive value of food by germination, fermentation,
combination.
7. Prepare a variety of snacks, dishes, desserts etc according to
different cuisines-Indian, Mughlai, Chinese, Italian, Continental etc.
8. Prepare and serve meals
requirements like pregnant,
adolescent, old people.
9. Select low calorie foods suitable for people on a reducing diet.
10. Serve meals in an attractive manner (with proper garnishing) to an
individual or group, in a seating arrangement or a buffet.
11. Have an idea of the market – different raw and processed foods;
their prices and availability.
age
groups,
according
to people with
mother, lactating
their
special dietary
mother, infant,
DETAILS OF ACTIVITIES (CLASS VI –XII)
Class VI
1. To know the Hindi to English names of food stuffs
2. Preparation of mintade/lemonade
3. Preparation of jaljeera
4. Preparation of milk shakes – mango/banana/chickoo.
5. Preparation of vegetable sandwich
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