Class IX
1. Understanding the functions of food
2. Definition of a balanced diet
3. Measuring dry and liquid food stuffs through standardized and
household measures
4. Preparation of North Indian snacks - cutlets, burger, potato bondas,
paneer tikka, samosa
5. Preparation of South Indian snacks - idli, vada, upma
6. Preparation of pao bhaji
7. Preparation of carrot halwa
8. Preparation of Ice creams
9. Preparation of cheese balls/paneer rolls
10. Preparation of cake (with egg/eggless)
11. Understanding how to serve food and drinks in a tray?
(With proper menu card, flower arrangement, crockery, cutlery,
napkin holder etc).
12. Market survey – To find the cost, quality, brand names of different
food stuffs (fresh and processed).
Class X
1. Utilizing the process of germination to increase the nutritive value
of food – preparation of sprouted dal parantha /raita / halwa.
2. Utilizing the process of fermentation to increase the nutritive value
of food – preparation of dosa/bhatura
3. Utilizing the process of combination to increase the nutritive value
of food – preparation of pulao,sambhar
4. Preparation of one
parantha with raita
5. Preparation of Breakfast/Packed lunch for low, middle and high
income