2. Define food safety, factors causing food spoilage(microbes, toxins,
food additives, chemicals and pesticides).
3. Methods of food preservation at household level – dehydration, sun
drying, refrigeration, use of oil and spices, use of chemical
preservatives.
4. Preparation of tomato ketchup, chutney (tomato/mango), tomato
puree. Pack, label and store it.
5. Learn the art of serving food -Traditional and Modern, serving in a
tray.
6. Plan, prepare and pack a lunch with drink to be supplied in an
office.
7. Understand different food laws and Government regulations for
quality control of products. (PFA, ISI, FPO, AGMARK).
8. Cooking of cereals, pulses and beverages (various types).
9. Visit a fast food restaurant to see how it is managed?
Class XI
1. Market survey and observations on packaging materials /
containers used for packing fruits and vegetables. Analyse various
packaging materials for preserved foods.
2. Preparation of Pickles (lemon, mango, mixed vegetable).
label and store it.
3. Processing of different foods – cereals, legumes, fats and oils.
4. Understand the concept of planning meals for different age groups
– infant, a school going child, adolescent, adult, old person. Plan a
single meal for them. Cook and serve properly.
5. Learn table setting for breakfast / tea time, lunch / dinner- both
seating and buffet arrangements.
6. Understand 5 food groups and their nutritive contribution to the
diet.
7. Plan and prepare a meal for quantity cooking of 25 people. Serve
meal appropriately.
8. Cooking of vegetables, sandwiches, desserts (various types).
9. Visit a packaging unit / bottling and canning plant to get familiar
with the process of packaging.
41
Pack,