NSQF Syllabus of “Food Production-IV (735)” for Class 12 CBSE

 PRACTICAL CURRICULUM

FOOD PRODUCTION IV – (735)

Time: 2 Hours                                                                                                                        Marks: 40

To formulate 20 sets of menus keeping in mind the following points:

1. Each set of menu must have at least 4 items, including an Indian bread and/or sweet.
2. Minimum 4 portions to be prepared by the students, working in group of 3-4 students.
3. 5 sets of menu to be formulated from the dishes covered in class XII Indian cuisine practical.
4. 10 sets of menu may be formulated from the traditional recipes.
5. 5 sets of menu should be based on the latest food trends in the hotel industry.

Tandoor

1. Introduction.
2. Working of Tandoor.
3. Preparation of 3 Indian breads and two simple kebabs.