Syllabus Overview
Food Production
Class 10
Food Production
Unit 1: Introduction To Cookery
The purpose of cooking food is to break it down from its complex form to simple form so that it can be consumed by the human body. To break down the components of food mainly the protein, fat, carbohydrates, vitamins, and minerals the effects of heat have to be understood.
Proteins: Protein plays the role of growth and repair, hence a good source of protein is required.
Carbohydrates: This gives energy. Sources of Carbohydrates are Rice, Wheat, Potatoes, Plantain, tapioca, etc. There are two types of heat – moist and dry.
Fats: This provides heat and energy. Sources of fat are meat, eggs, milk, nuts, etc. These are made of triglycerides which are a combination of free fatty acids and glycerol.
Food Production
Unit 2: Methods Of Cooking
It is one of the important topics of the CBSE Syllabus For Class 10 Food Production. All methods of cooking require any one or more of the following principles:
Radiation: Heat passes through directly on the object that has to be cooked e.g. Grilling. Radiant Heat Source in the oven when broiling Cooking with Radiation
Conduction: This is the process of using metals like pans and utensils for transferring the heat to object e.g. using stainless steel vessels. Heat Source Cooking by Conduction
Convection: This process is the movement of the heated particles of gases or liquids. On heating, the particles expand to become less dense and rise, the cooler particles take their place e.g. Oven.
Induction: This process is to cook with the help of electromagnetic waves e.g. Induction stove
Cooking Methods are divided into three categories:
Moist Heat Methods
Dry Heat Methods
Medium of Fat
Moist Heat Methods: In this method, the heat is conducted to the food product by water or by steam.
Dry Heat Methods: In this method, the heat is conducted without moisture either by using any of the following:
Hot Air: e.g. Oven
Hot Metal: Grill, Salamander
Radiation: Microwave
Medium of Fat: In this method, the heat is conducted with the help of fat.
Shallow Frying
Deep frying
Food Production
Unit 3: Vegetable & Fruit Cookery
Vegetables and fruits are part of plants that are consumed by humans as food as part of a meal. They are an inseparable part of meals and are an important source of nutrients and fiber.
Classification of vegetables and fruits.
Quality criteria for checking the freshness of vegetables and fruits.
Uses of vegetables and fruits.
Nutritional contribution of vegetables and fruits in the diet.
Identification of various cuts of vegetables and fruits.
Effect of heat on color, texture, and flavor of vegetables.
Ways to preserve nutrients while processing vegetables and fruits.
Food Production
Unit 4: Soups
Soups are a form of liquid food that is prepared by cooking meat, fish, poultry, vegetables, etc. They are flavored with numerous spices such as a bay leaf, cloves, peppercorns, and herbs such as coriander, thyme, basil to name a few.
Soups are served at the beginning of a meal. Soups are considered healthy food as they are easy to digest, provide nutrients, and a sufficient amount of fluids to the body.
A bowl full of soup usually provides a good amount of carbohydrates, proteins, vitamins, and minerals. Soups are served with bread (toast, sticks, rolls, etc).
Food Production
Unit 5: Salads
In the kitchen, all the types of food are prepared in which salad plays a very important role. A salad can be defined as a combination of raw and cooked ingredients, which is served generally cold with any dressing. Freshness and variety of ingredients are required for a nice salad.
A salad can be defined as a cold dish prepared of various mixtures of raw or cooked vegetables and other food items, usually seasoned with oil, vinegar, or other dressing and sometimes accompanied by meat, fish, or other ingredients.
Classification of Salads The salads can be widely classified as the following types:
Vegetable salad
Fruit salad
Pasta salad
Protein salad
Food Production
Unit 6: Sandwiches
A sandwich can be defined as a type of food placed between slices of bread. In the case of a sandwich, the bread works as a wrapper to some of the food too. Many variations of sandwiches are available worldwide
