Food Production Class 10 Syllabus | CBSE Food Production Books PDF
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CBSE Food Production Class 10 Syllabus
Here you can learn basic idea on food production Class 10 Board Exam. If you want to study Food processing in the future then you should study this subject.
There are various methods of cooking as per locations across the world. By studying this course, you will know about various cooking methodologies and recipes.
Total Marks: 100 (Theory – 50 + Practical – 50)
CBSE Class 10 Food Production Exam Pattern
|Unit Number||Unit Name||Marks|
|1||Introduction To Cookery||3|
|2||Methods Of Cooking||10|
|3||Vegetable And Fruit Cookery||10|
Chapter-Wise Food Production Syllabus Overview
Here you can check the chapter-wise overview on CBSE Syllabus For Class 10 Food Production
Food Production Unit 1: Introduction To Cookery
It is the important chapter for CBSE Class 10 syllabus for food production.
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 has to be understood.
Proteins: Protein plays the role of growth and repair, hence 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 topic of the CBSE Syllabus For Class 10 Food Production. All methods of cooking requires 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 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 becomes 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 And Fruit Cookery
Vegetable and fruits are part of a plants that are consumed by humans as food as part of a meal. They are an inseparable part of meal and are important source of nutrients and fibre.
- Classification of vegetables and fruits.
- Quality criteria for checking freshness of vegetables and fruits.
- Uses of vegetables and fruits.
- Nutritional contribution of vegetables and fruits in diet.
- Identification of various cuts of vegetables and fruits.
- Effect of heat on colour, texture and flavour of vegetables.
- Ways to preserve nutrients while processing of 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 flavoured with numerous spices such as bay leaf, cloves, pepper corns and herbs such as coriander, thyme, basil to name a few.
Soups are served at the beginning of the meal. Soups are considered healthy food as they are easy to digest, provide nutrients and 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 breads (toast, sticks, rolls etc).
Food Production Unit 5: Salads
In the kitchen, all the types of food is 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 is 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 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 the slices of bread. In the case of sandwich the breads work as a wrapper to some of food too. Many variations of sandwiches are available worldwide.
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