ICSE Class 10 Syllabus 2023 Cookery

COOKERY (69)
Aims:  Selecting and preparing nutritive foods for
1. To acquire the knowledge of the terms, facts, the family.
concepts and principles required for cooking.  Planning and providing balanced meals for
2. To develop an understanding of the basic methods the members of the family.
of cooking.  preparing menus and cooking food for the
3. To acquire skills related to: family.

CLASS IX

There will be one paper of two hours duration carrying Riboflavin and Niacin), Minerals (Calcium,
100 marks and Internal Assessment of 100 marks. Phosphorous, Iron and Iodine).
The paper will be divided into two Sections, A and B. Chemical structure, classification, functions
and food sources of these nutrients. Knowledge
Section A will consist of compulsory short answer of deficiency disorders such as protein-calorie
questions covering the entire syllabus. malnutrition, Kwashiorkor, night blindness,
Section B will consist of questions that will require rickets, osteomalacia, scurvy, and pellagra.
detailed answers. There will be a choice of questions.
Studying each aspect of the various nutrients
Candidates will be required to answer four questions
present in food enables a scientific
from this section.
understanding of their significant role in
PART 1: THEORY - 100 marks maintaining good health. Such knowledge is
important for the inculcation of right food
1. The Nutritive Value of Foods
habits, proper food management and avoiding
(i) Introduction to food and its role in providing food fads and eating disorders among young
adequate nutrition and in maintaining good adults. Analysis of such food habits will help in
health. dealing with problems associated with being
Explaining the relationship between food and undernourished, underweight or overweight.
health is an important consideration while 2. Basic methods of Cookery and Principles
preparing meals for the family. Basic involved
knowledge on food, good nutrition and health
will help create an awareness regarding the (i) Need for cooking and principles of cookery:
necessity for developing healthy food habits. basic terminology used in cooking
Definition of these terms and their relationship This topic gives an introduction to the
between food and health should be dealt with importance of cooking food and the
in this topic. corresponding principles involved.
(ii) Food and nutrients; basic food groups as Knowledge of the principles involved will give
suggested by ICMR an understanding on how best to use the
cooking methods so that the cooked food is
Listing the nutrients provided by food should digestible, palatable and presentable.
be dealt with in this topic. Creating awareness Understanding the use of right terminologies
about the nutrients and their food sources will at the various stages of cooking methods help
lay a foundation to ensure they are well in developing the right cooking skills.
preserved and not lost while preparing meals.
(ii) Basic methods of cookery: boiling, steaming,
(iii) Study of the following nutrients provided by cooking under pressure, stewing, baking,
food: Carbohydrates, Proteins, Fats and Lipids, frying, grilling; advantages and disadvantages
Vitamins (A, C, D, E and K, Thiamine, of these methods of cooking; precautions to be
observed.

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A brief description of these cooking methods, Knowledge of these terms can aid in modifying
their advantages and disadvantages will help food consistency, texture and flavour to
in creating awareness about the correct improve food acceptability and absorption of
choice of a method for cooking a particular nutrients.
food item. Understanding the correct
procedure is important for getting the ideal 4. Physical changes in food during cooking
final product, preserving their nutritive value. (i) Food components and major constituents:
The various methods of preparation of food carbohydrates, protein, fats and inorganic
and their suitability for various food items and mineral components.
the precautions to be taken to avoid over or
under cooking are to be emphasised. The An understanding of the properties of the
topic should also cover the need for safety in major food components and the changes that
food handling procedures. occur during the handling, processing and
cooking processes is an important factor in
3. Methods of preparing and cooking food to making the right choice of a cooking method
preserve nutritive properties and to improve for each type of food. A brief discussion on
flavour these will enable a student to understand and
carry out the appropriate cooking method to
(i) Guidelines to be followed while cooking food: obtain an acceptable final product while
to preserve the nutritive values, make them preserving the nutritive contents.
available to the person consuming it and
improve the flavour. (ii) Effect of cooking (heat) on cereal foods (rice
and wheat), meat, egg, milk, pulses, sugar,
A brief account of the do’s and don’ts during fruits and vegetables; role of acids and
the process of handling and cooking food enzymes.
enables a learner to adopt correct eating
habits. The relationship between the way the Understanding the properties of these food
food is cooked, and its consumption is an items and the changes that occur during
important consideration and needs to be drawn cooking process is necessary to adopt healthy
out for creating right food habits. cooking practices and the care to be taken to
preserve their consistency, texture, colour
(ii) Methods of enhancing food values: sprouting
(pigments), flavour and nutritive values. Role
and germinating, malting, fortification,
of acids and enzymes in modifying the texture,
combination, fermentation, and par- boiling.
flavour and nutrient contents of food items
Explanation on how the nutritive values of food need to be emphasised.
can be enhanced through various methods
need to be generated specially during Note: Existing terms and conditions on the conduct of
situations like food scarcity and non-seasonal exams and internal assessments can remain as such.
unavailability. Also, it can help in providing
the knowledge on the special needs of people PART 2: INTERNAL ASSESSMENT
whose requirements with respect to specific To be assessed internally by the school - 100 Marks
nutrient contents in their diets vary.
Please note the guidelines for internal assessment as
(iii) Use of spices, leavening agents, tendering given for Class X.
agents, thickening agents: importance of
garnishing and use of herbs.

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CLASS X
There will be one paper of two hours duration carrying nutrient values and avoiding preservatives in
100 marks and Internal Assessment of 100 marks. diets.
The paper will be divided into two Sections, A and B. 2. Meal planning and balanced diets: use of five
Section A (compulsory) will consist of short answer food groups as suggested by ICMR
questions covering the entire syllabus.
(i) Objectives of meal planning
Section B will consist of questions that will require
detailed answers. There will be a choice of questions. Importance of factors like balanced diet (age,
Candidates will be required to answer four questions gender, occupation and health status), climatic
from this section. conditions, choosing nutritionally rich but
economical foods within the five food groups,
PART 1: THEORY - 100 marks storage space, seasonal variations in the diets,
1. Choice and cost of seasonal foods: merits and etc.
intelligent use of convenience foods (ii) Psychological aspects of food planning
(i) Choice and cost of seasonal foods Likes and dislikes, state of mind due to stress,
Detailed study of food guides for proper food fads, traditional and cultural influences
selection and the use of seasonal foods to on meal planning. Planning meals for festivals,
ensure good nutrition. Advantages of seasonal special occasions and unexpected visitors.
foods - during season, foods are rich in (iii) Planning meals for various age groups
nutrients and of low cost. Is the cost of foods
related to their nutritional values? Suggestion Planning balanced meals according to ICMR
of cheaper substitutes for expensive food items, nutrient allowances for pre-school, school
e.g. green leafy vegetables, amla, guava etc. going children, special needs of adolescents
and the elderly, pregnant and lactating women.
(ii) Choice and purchase of perishables, semi-
perishables and non-perishables and their 3. Therapeutic diets and planning meals
hygienic storage
(i) Definition of diet therapy, reasons for using
Economical shopping: shopping at therapeutic diets, and types of therapeutic
supermarkets, wholesale outlets, retail shops, diets.
street vendors – merits and demerits. Provision
for hygienic storage of perishables, semi- Brief foundation on dietetics and diet therapy;
perishables and non-perishables and use of types of diets – liquid, semi-liquid, solid and
minimum resources for maximum benefit in soft; treating illnesses through diets at home
limited food budgets. under the proper guidance of a medical
practitioner /nutritionist. Efforts are to be
(iii) Use of convenient foods, such as tinned, made to incorporate variety and ingenuity
packed, frozen and processed foods through a discussion on various sample diets.
Merits and demerits of using convenience (ii) Obesity: causes and diet therapy
foods in diets; factors for selection of foods –
variety and labour and time saving. Reading Factors leading to obesity, role of proper
labels of packed convenient foods for brand dieting habits, right choice of food, exercise
name, trademark, shelf life, dates of and proper meal pattern. Significance of diet
manufacture and expiry, food standard/quality counselling.
marks such as ISI, FPO and Agmark for right (iii) Planning meals for the invalids and
choice of foods. Encouraging the use of convalescents
convenience foods sparingly and use more of
fresh seasonal foods for obtaining good Role of diets in treating illnesses such as fever,
anaemia, diarrhea, hypertension and diabetes.

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Suggestions for modification in diets for kitchen features, use of work simplification
invalids and convalescents, keeping in mind techniques.
the health status, likes and dislikes and cultural
(iii) Safety in kitchen
habits.
Use of proper materials for floors and walls,
4. Food preservation and storage
avoiding sharp edges on counters and proper
(i) Causes of food spoilage, advantage of food storage for equipments, especially for sharp
preservation, principles of food preservation instruments like knives.
Factors for food spoilage: internal and 6. Kitchen hygiene
environmental factors (micro-organisms,
(i) Food hygiene, food handlers and the food
enzymes and insects); prevention or delay of
stuffs
self-decomposition of food and of microbial
decomposition; advantages of food Rules for maintaining hygienic conditions in
preservation. Principles involved in food the kitchen and importance of personal
preservation. hygiene of food handlers for providing clean
food to the family members.
(ii) Long term and short term preservation
methods at home – milk and milk products, (ii) Food sanitation
egg, meat, fish, vegetables and fruits Importance of food sanitation; related diseases
Methods for preserving foods at home – such as diarrhoea, cholera and dysentery. Role
refrigeration, deep freezing, dehydration, of proper/uncontaminated water supply.
pickling, salting, preparing squashes, juices (iii) General cleanliness of kitchen
and jams using chemical preservatives; storing
garden produce. Regular (daily, weekly, monthly,
yearly/seasonal) cleaning, ways and the
(iii) Commercial methods for preserving foods – materials to be used for maintaining kitchen
canning, pasteurisation and cold storage hygiene, especially on the floors and the
Hygienic and proper storage of various food storage places.
items at commercial levels for future use, (iv) Disposal of kitchen waste
reducing costs and providing variety in the
diets. Proper procedure to be adopted for the
disposal of solid and liquid waste; care of bins,
5. Kitchen planning sink and drains, importance of good
(i) Types of kitchen and work centres ventilation.
Types of kitchen layouts: one wall, two wall, U- (v) Household pests
shaped, broken U-shaped and L-shaped Care of food from food polluters such as
kitchens; modular kitchen; detailed study on cockroaches, ants, lizards and rodents, careful
the four main work centres – preparation, use of insecticide and pesticides at home. The
cooking, washing, and serving. Knowledge of topic creates an awareness of cleanliness
the basic requirements of the planned kitchen within the kitchen and outside, aiming for a
layouts, fixtures, equipments and inter-space cleaner and safer environment during food
relationship to provide efficient utilisation of preparations and storage.
space and to avoid fatigue.
7. Kitchen equipment
(ii) Factors to be considered while planning a
kitchen (i) Basic equipment for food preparation and
cooking
Contribution of proper lighting, water supply,
ventilation, ceiling, floor, walls, storage Detailed study of materials used in cooking
fixtures and other necessary cooking items for utensils, cutting devices, and stirring
convenient, comfortable and labour saving equipments – selection and care of pressure
cookers and pans, microwave oven, non-stick

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cookware, plastic-ware, microwave-proof 3. Planning and preparation of meals for different
cookware. Precautions to be followed while types of people on different occasions.
using them to maintain cleanliness and
4. Mixing and baking bread, cakes, patties, etc.
maximum safety in the kitchen.
5. Practice in the preparation of salads, pickles, juices,
(ii) Equipments for serving.
puddings, sweets, biscuits, etc.
Features to be kept in mind while choosing
6. Mixing and making chapatis, nans, etc.
them: cost, easy to handle, safety, durability,
utility, size, design and aesthetics. Care, 7. Practice in preparation of squash, jam, etc.
cleaning and storage of these equipments. 8. Nutritive and healthy cooking.
(iii) Table setting and table service Final Test
Detailed study of the various table services, In addition to the practical work, the candidates will be
such as formal, informal, and buffet. tested in the planning and preparation of a meal by the
External Examiner.
PART 2: INTERNAL ASSESSMENT EVALUATION
To be assessed internally by the school - 100 Marks The assignments/project work are to be evaluated by
Practical Work in Cookery the subject teacher and by an External Examiner. The
External Examiner may be a teacher nominated by the
Candidates will be required to do practical work in one
Head of the school, who could be from the faculty, but
or more aspects of cookery. The teacher is free to assess
not teaching the subject in the section/class. For
the practical work either on the basis of continuous
example, a Home Science teacher of Class VIII may be
assessment or on the basis of periodical tests.
deputed to be an External Examiner for Class X
The minimum number of assignments for each projects.
academic year
The Internal Examiner and the External Examiner will
Class IX - Five practical oriented assignments as assess the assignments independently.
prescribed by the teacher.
Award of Marks (100 Marks)
Class X - Five practical oriented assignments as
Subject Teacher (Internal Examiner) 50 marks
prescribed by the teacher.
External Examiner 50 marks
Suggested Assignments
The total marks obtained out of 100 are to be sent to the
1. The merits, use and care of various types of kitchen
Council by the Head of the school.
equipment and utensils.
The Head of the school will be responsible for the
2. Cooking processes: boiling, frying, steaming,
online entry of marks on the Council’s CAREERS
baking, grilling, and stewing.
portal by the due date.

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INTERNAL ASSESSMENT IN COOKERY - GUIDELINES FOR MARKING WITH GRADES
Criteria Planning Efficiency Working to time plan Manipulation Quality produced Appearance/Arrangement

Grade I Follows the question set Is successful in Excellent display of With a special insight A fine aesthetic sense and artistic
(4 marks) and systematically handling parts of the manipulative skills - can into the question, the ability has been conveyed in the
organises the work question set and fits deal with a laboratory quality developed is of a complete arrangement.
process. them within required situation efficiently. high standard.
time.
Grade II Follows the question set Is successful in Good control of The insight into the The display of colour and equipment
(3 marks) except that the step-by-step handling parts of the manipulative skills, has requirements of the used gives an impression of sound
work shows slow question, but the been able to deal with question has been organisation.
operational skill. smooth work appears to each situation with ease. achieved and the quality
slow down. is good.
Grade III Follows the question. Is successful in Has been successful The quality has been The arrangement appears complete
(2 marks) Order of work process handling the question, with the manipulative developed well in part but some special details are missing.
shows lack of co- however the time link skills in parts then but the overall effect
ordination. seems to break in some gradually slows down. lacks some achievement.
area.
Grade IV Follows a part of the Is able to work only a Begins with a control of Only a few areas have Part of the arrangement is
(1 mark) question, work sequence part of the question the skills and is unable to been well developed, represented but the total appearance
appears disorganised. within the time stated. sustain the effort. which affect the total lacks finish and composition.
result produced.

Grade V Has not been able to Time and work Is unable to control and No standard of quality There has been no achievement in
(0 marks) interpret the question into sequence is most manipulate the required has been achieved due to either the appearance or
proper laboratory disorganised. skills. poor understanding. arrangement.
organisation.

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