Grade 9

The Nutritive Value of Foods

(i) Carbohydrates: the chemical structure; the classification; the functions; nutritive value of carbohydrate foods like rice and wheat; cooking and the changes that occur while cooking rice, wheat and cereal foods.
(ii) Proteins: the chemical structure; the biological name; the classification; the functions; the nutritive value of protein foods - milk and milk products, meat, fish, egg, legumes and pulses; cooking of the food and the changes while cooking.
(iii) Fats and lipids: the chemical structure; the classification; the function; properties like smoke-point, hydrogenation, rancidity; functions of fat; use of fat in cooking.
(iv) The value of vitamins and minerals in foods.

Basic methods of Cookery and Principles involved

(i) Boiling (ii) Steaming
(iii) Stewing (iv) Baking
(v) Frying (vi) Grilling

Methods of preparing and cooking food to preserve nutritive properties and to improve flavour.

Physical changes in food during cooking.