NSQF Syllabus of “Food Production-II (735)” for Class 11 CBSE
SYLLABUS OF FOOD PRODUCTION II (735)
Time: 2 Hours Marks: 40
1.)Basic Cutting Techniques 2
Slicing, chopping and mincing of various vegetables (to be practised thoroughly by all students).
2. Basic Indian Gravies 1
Introduction and demonstration.
3.)Preparation of General Gravy 1
4.)Preparation of White/Shahi Gravy 2
5.)Preparation of Makhani Gravy 2
6.)Preparation of Kadhai Gravy 2
7.)Preparation of Rice 2
Boiled (drainage and absorption method).
- JeeraPulao.
- Vegetable Pulao.
- Preparation of Simple Vegetable Dishes 2
AlooMatar, AlooGobhi, MatarPaneer, Bhindi Masala etc.
- Preparation of Various Dals, Choole etc. 2
- Preparation of Indian Breads Phulka,Poori, Parathas, Stuffed Parathas etc. 2
- Preparation of Simple Indian Sweets Kheer, Payesh payasam, Phirnee, Halwa etc. 2
- Demonstration Preparation of 10 Sets of Menus Containing Indian Regional Item
(30-40 Dishes). 20
Preparation of all 10 menus by student and further repetition of all the menus to attain proficiency.