FOOD PRODUCTION - II
(CLASS XI)
PART–
I HYGIENE
1. Personal
Hygiene
2. Environmental
hygiene
3. Food
storage and causes of contamination
5. Food
poisoning
6. Garbage
disposal
PART
– II COMMODITIES
1. SUGAR
a)
Introduction
b)
Types of sugar
c)
Role of sugar in cooking
d)
Function of sugar
e)
Storage of sugar
2. SALT
a) Introduction
b) Types of salt
c) Role of salt in cooking
d) Storage and handling
3. HERBS,
SPICES AND CONDIMENTS
a)
Herbs – Types, description and
uses
b)
Spices – Types, description and
uses
c)
Condiments – Types, description
and uses
4. RAISING AGENTS
a)
Classification of raising agents
5. Thickening
Agents
a) Factors
b) Types of thickening agents
6. MILK
a)
Nutritive value of milk
b)
Procession of milk
c)
Types of milk
d)
By products
7. CREAM
a)
Introduction
b)
Composition of cream
c)
Manufacture of cream
d)
Uses of cream
e)
Types of cream
8. BUTTER
a)
Introduction
b)
Processing of butter
c)
Types of butter
9. CHEESE
a)
Introduction
b)
Manufacture of cheese
c)
Classification of cheese
d)
Uses of cheese
e)
Cheese varieties and descriptions
10. FLOUR
a)
Introduction
b)
Structure of wheat
c)
Milling of wheat
d)
Storage of flour
e)
Types of flour
11. RICE
a)
Introduction
b)
Processing of rice
c)
Types & forms of rice
12. Cereals
a)
Introduction
b)
Types
of cereals
13. Pulses
a)
Introduction
b)
Types
of pulses.
