8 . Understand physical facilities of a catering unit with sanitation and safety requirement .
9 . Develop skills of setting up a food processing unit .
10 . Understand the problem of food adulteration , its health hazards , ways of testing food adulteration .
11 . Identify and select packages of material for processed food . 12 . Read the label on food materials and evaluate them .
13 . Understand different food laws and government regulations for quality control of products .
Class IX
DETAILS OF ACTIVITIES ( CLASS IX – XII )
1 . Understand what is food processing and catering management ? 2 . a . Collect different labels of processed foods . b . Read the labels and evaluate them . c . Design a complete label for any food product . 3 . Food preservation – Its concepts , principles .
4 . Preparation of Jams ( apple / plum , mixed ) and Squashes ( lemon / mango / orange ). Pack , label and store it .
5 . Sundry fruits and vegetables , prepare frozen peas . Give the steps involved .
6 . Market survey to identify the processed foods available in the market – different brands , cost and availability .
7 . Cooking of soups , salads and snacks . ( various types )
8 . Scrap book- Collect and paste various original labels with their duplicate labels .
9 . Visit a canteen to study how well it is managed ? Class X
1 . Food adulteration – Its definition , various adulterants used , hazards caused due to food adulteration . Study of various food laws to protect against food adulteration . Tests to identify food adulteration .
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