CBSE Food Production NSQF Level 2 Student Handbook Textbook Class 10


The student handbook on food production for level 2 (class x) has been designed for students to have a knowledge and understanding of the methods or processes of cookery and to be aware of the simple scientific and commercial implications to be considered regarding food preparation at the end of the term must be able to state which why and how foods are cooked by various methods they must be able to explain why these methods are chosen in relation to nutritional, menu and economic factors as well as suitable equipment