Food Production Class 10 Syllabus 2020 PDF: Are you looking out for the CBSE Food Production Class 10 Syllabus? Are you in search of a Food Production Theory Book Pdf?
Don’t worry! Luckily, we have got you covered. We are providing the complete guide on CBSE Food Production Class 10 Syllabus.
You can check and download the latest syllabus and Food Production PDF book for Class 10. By going through and accomplishing the entire syllabus, you will definitely improve your knack in this subject as well as in the exam too.
CBSE Food Production Class 10 Syllabus
Here, in this article on Food Production Class 10 Syllabus, you can learn some of the basic ideas on food production for the Class 10 Board Exam. And if you are aspiring to get into the Food Processing Industry in the future, then you have to gain in-depth knowledge about 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 |
| 4 | Soups | 8 |
| 5 | Salads | 10 |
| 6 | Sandwiches | 7 |
| Total | 50 |
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Chapter-Wise Food Production Class 10 Syllabus Overview
Here on Food Production Class 10 Syllabus, you can check the chapter-wise overview on CBSE Syllabus Class 10 for Food Production.
Food Production Unit 1: Introduction To Cookery
It is an 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 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 And 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.
Here, in this article on Food Production Class 10 Syllabus. We have covered the complete guide on CBSE Food Production Class 10 Syllabus 2020. Feel free to ask any question related to CBSE Food Production Class 10 Syllabus in the comment section below.