syllabi 10+1 voc streams - Government Senior Secondary School ...

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7. Organo-Ieptic (Sensory) evaluation of foods. 8. Food Adulteration-common adulterants and simple detection techniques. 84 FOOD MICROBIOLOGY AND QUALITY CONTROL PRACTICAL Time : 3 hrs M. Marks: 25 Semester-I 1. Use of microscope, its parts, accessories and their use. 2. A visit to microbiological laboratory in the area and report writing for the same. 3. Method of preparing slides and use of simple stains. 4. Practical observation and identification of common organisms causing food spoilage. Time: 3 hrs Semester-II M. Marks : 50 5. Simple techniques of detecting food adulteration. 6. Methods of detection of spoiled cans and care while consuming high pH foods. 7. Fermentation techniques for juices and beverages. 8. Determination of total soluble solids by refractometer - hygrometer salinometer and gel meter etc. 9. Determination of salt in food products by chemical analysis. 10. Market survey for consumer awareness regarding Quality Control and labels. All practicals to be recorded in file along with procedures, analysis and samples. Paper-III FOOD PRESERVATION TECHNIQUES THEORY Time : 2 hrs. Marks : 30 Int. Ass./CCE: 10 Total Marks: 40 Semester-I 1. Food Preservation - Definition, importance, principles and methods of food preservation. 2. Preservation by salting, Brining, Curing and Pickling. 3. Preservation by sugar-principles involved in jams, jellies, marmalades, preserve, glazed, Crystallized. 4. Preservation by Chemical-class I and class II preservatives. SEMESTER-II Time: 2 hrs THEORY Marks: 30 Int. Ass./CCE: 15 Total Marks: 45 5. Refrigeration and freezing-advantages and disadvantages, storage and spoilage. 6. Sun drying and dehydration-principles involved, factors affecting drying, types of dehydrators, dehydration & rehydration ratios. 7. Preservation by alcoholic, acetic and lactic acid fermentation in foods and their importance in the diet. 8. Advanced methods of preservation: (i) Irradiation. (ii) Antibiotics. (iii) Controlled atmospheric storage. 9. Pectin-Properties, uses and grades.
85 FOOD PRESERVATION TECHNIQUES Paper-III PRACTICAL Time : 3 hrs. Marks : 25 Semester-I 1. Preparation, Organo leptic Evaluation and costing of the following as per seasonal availability. a) Pickles b) Jams & Marmalade c) Sauces, Ketchup, Chutneys. Time: 3 hrs Semester-II M. Marks : 50 1. Preparation, Organo leptic Evaluation and costing of the following as per seasonal availability. d) Fruit Juices, Squash, Crush, Cordial, RTC beverages, Sweetened Juices, fruit & Synthetic Syrups & Fruit Toffees. e) Pappad & Varian. 2. Sundrying of seasonal Vegetables & Calculating their dehydration and rehydraion ratio. 3. Visit to Cold Store & Food processing industry & report writing for the same. All practicals to be recorded in file along with procedures, analysis and samples. (ii) COMMERCIAL GARMENT DESIGNING AND MAKING Paper-I TEXTILE SCIENCE (COMMON FOR ALL THE TEXTILE BASED COURSES) THEORY Time : 2 hrs. Marks : 30 Int. Ass./CCE: 10 Total Marks: 40 1. Fibres - Introduction to Textiles Fibres, classification and description of various textile fiblres (Natural, manmade and synthetic), Physical and Chemical properties for identification, use and care. 2. Yarn - Types of Yarns - simple, novelty and textured yarns. 3. Weaves - Introduction to different types of weaves. (not for the students of knitting technology). Introduction to different types of knittings (For Knitting technology students only). SEMESTER-II Time: 2 hrs THEORY Marks: 30 Int. Ass./CCE: 15 Total Marks: 45 1. Dyes - Introduction to dyeing, classification of dyes as per their application - Natural, Direct, Acidic, Basic, sulphur Indigosol/soluble vat, Reactive, Disperse Nephathol or Azoic, chrome, Oxidation dyes and Pigment colours. 2. Finishes - Purpose, types & understanding the effect of some common finishes used in textile industry like Mercerisation, Sanforisation, Sizing, Crease resistance, Calendering, Tentering and Embossing. 3. Study of various kinds of stains on textile and their removal. TEXTILE SCIENCE Paper-I PRACTICAL Time : 3 hrs. Marks : 25 Semester-I 1) Identification of various textiles fibres by Physical (Burning and Microscopic) and Chemical (Solubility) methods.
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Page 73 and 74: 73 SYLLABUS SEMESTER-II Time:2 hrs
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Page 79 and 80: 79 SYLLABUS SEMESTER-II Time: 2 hrs
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Page 87 and 88: 87 DESIGNING AND PATTERN MAKING PRA
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Page 95 and 96: 95 What is electricity and its sour
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Page 105 and 106: 105 ENGINEERING DRAWING Time : 3 hr
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Page 109 and 110: III. SHEET METALS AND PIPE FITTINGS
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Page 127 and 128: 127 NOVELTY LEATHER ITEMS Time : 3
Page 129 and 130: 129 Composition 15 marks Expression
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