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ICSE Board Home Science Syllabus

The document outlines the ICSE Board Home Science Syllabus which covers the following topics: 1) Food preparation techniques like cooking methods, effects of cooking on food components, and methods to increase nutritional value. 2) Food storage and preservation including causes of food spoilage, storing perishable and non-perishable foods, and simple preservation methods using temperature and preservatives. 3) Meal planning objectives like nutritional adequacy and factors affecting food selection for families like age, occupation, health, traditions and economics. 4) Resource management with safety in the home, food adulteration prevention, and consumer protection standards and labels.

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66 views3 pages

ICSE Board Home Science Syllabus

The document outlines the ICSE Board Home Science Syllabus which covers the following topics: 1) Food preparation techniques like cooking methods, effects of cooking on food components, and methods to increase nutritional value. 2) Food storage and preservation including causes of food spoilage, storing perishable and non-perishable foods, and simple preservation methods using temperature and preservatives. 3) Meal planning objectives like nutritional adequacy and factors affecting food selection for families like age, occupation, health, traditions and economics. 4) Resource management with safety in the home, food adulteration prevention, and consumer protection standards and labels.

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ICSE Board Home Science Syllabus

ICSE Board Home Science Syllabus


1. Food Preparation (i) Techniques and methods of cooking. Mediumof cooking, (dry and wet methods of cooking), choice of method of cooking and quality of food. New developments in cooking- Microwave and solar cooking. (ii) Preliminary cooking. (iii) Effects of cooking on food components. Carbohydrates starch, sugar, pectin, cellulose; proteins; oils and fats; minerals and vitamins. (iv) Methods of increasing nutritive value of foods Sprouting/germination, fermentation, parboiling, combination of foods, supplementation, substitution, puffing and liming. Self-explanatory. 2. Food Storage and Preservation (i) Causes for spoilage of food. Enzymatic action, moisture, microbial contamination, insects, rodents and improper handling of food. reatment of foods before Know More About :- Icse Sample Papers 2012

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(ii) Storage of foods perishable, semi-perishable and non-perishable foods. A general idea of storing common foods at home. (iii) Simple methods of food preservation. Use of low and high temperature (refrigeration, pasteurization, sun drying), use of preservatives (salt, sugar, oil, spices, chemicals). 3. Meal Planning for the family (i) Objectives of meal planning. Nutritional adequacy, food groups. Self-explanatory. (ii) Factors affecting food selection: Age, occupation, gender, physiological conditions, personal likes and dislikes, tradition, seasonal availability, economic considerations, religious beliefs, family size and composition. An understanding of how food consumption varies from one family to another; how food selected by families is affected by various factors like age, occupation, gender, physiological conditions, personal likes and dislikes, tradition, seasonal availability, economic considerations, religious beliefs, family size and composition. 3. Resource Management (i) Safety in the home. Prevention of falls, fire, electrocution, poisoning, suffocation and choking. Safety and sanitation in the kitchen: hygiene and disposal of household waste (organic and inorganic). (ii) Food adulteration. Prevention of Food Adulteration Act (PFA); Definition of food adulteration as stated in PFA, health hazards, common adulterants present in food items stones, dust, dirt, argemone oil, metanil yellow, kesari dal, chicory powder and starch and their effects. 4. Consumer protection Standard marks available for providing consumer protection. Creating awareness about standard marks for consumer protection - FPO, Agmark, ISI, Woolmark, Vegetarian and Non-vegetarian food; need for understanding care labels on garments and fabrics; Study of nutritive value, weight, use of additives, preservatives, manufacturing and expiry date /best before dates etc. on labels of packaged goods. Read More About :- Central Board Of Secondary Education Sample Papers

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