Grade 10

Choice and cost of seasonal foods.

The merits and intelligent use of convenience foods, such as, tinned, packaged, frozen or processed foods.

Meal planning:

the objective of meal planning; nutritionally balanced diet (age, sex, type of work, health); climatic conditions; five food groups; the matching of meal with food budget; shopping for food in a super market, retail shop, street market - the advantages and disadvantages of each. Psychological aspects of meal planning, likes and dislikes, food fads, state of mind; traditional and cultural influences on meal planning; availability of food - seasonal variation in the diet; planning meals for pre-school children, school going children, adolescents, aged; packed meals - importance of convenience foods; planning meals for unexpected visitors, festivals.

Therapeutic diet:

obesity; planning meals for the sick, invalids and convalescents.

Kitchen planning:

advantages of working in a well planned kitchen; work centres of a kitchen; types of kitchens; kitchen platform; lighting, ventilation, floor, walls, storage and necessary fixtures; safety in kitchen, planning and care of food stores.

Kitchen hygiene:

food hygiene; cleanliness of kitchen; disposal of kitchen waste.

Food preservation:

causes of food spoilage; advantages of preservation; short-term preservation; long-term preservation like canning, deep freezing, dehydration; chemical preservation; the preserving of fruit and vegetables; storing of garden produce.

Kitchen equipment:

equipment for food preparation; cooking utensils, cutting devices, stirring equipment, pressure pans, non-stick cookware, plastic ware.
N. B. The economical use of food, equipment, fuel and labour should be stressed throughout and candidates should be made aware of any new process and equipment to keep up-to-date as the course proceeds.