ICSE Syllabus Class 9 Cookery

ICSE Class 9 Cookery Syllabus

Extramarks course on cookery has been prepared with the intent that students learn the art of cooking, understand how to cook nutritious and well balanced diets. Students must learn about a healthy diet because unfortunately we are in a century riddled with problems of obesity and cholesterol. Right from a student life, students should develop a clear understanding of the right dietary intake and make them aware of unhealthy foods.

As a result of the current ICSE Class 9 Cookery Syllabus, students will be able to use their skills  and planning  to create healthy  and nutritious diets. Students can learn more about the detailed ICSE Class 9 Cookery Syllabus on the Extramarks website. 

The ICSE board has created and released the Cookery Syllabus and our content helps you with your  preparation. It is advised that all students read the most recent syllabus. To achieve high  scores in Cookery tests and examinations, students should prepare for the exam precisely according to the most recent curriculum and pay greater attention to the themes with the highest priority.

Apart from the ICSE Class 9 Cookery Syllabus, Extramarks also offers many other resources such as ICSE Solutions, ISC & ICSE Syllabus, ICSE Sample Question Papers, ICSE Revision Notes, ICSE Important Questions, ICSE Question Paper, and more.

ICSE Class 9 Cookery Syllabus 2023-2024

The ICSE Class 9 Cookery Syllabus is available on the Extramarks website for students who wish to get better scores. . In this way, the students will be able to divide their study time and prepare for the final exams as effectively as possible. Extramarks offers thorough and well-written notes to aid students in learning and successfully completing all the topics  in the Class 9th Cookery ICSE syllabus. The comprehensive syllabus sets enable the students to study and perform well in  their exams. 

ICSE Class 9 Cookery Syllabus is divided into the following sections, as shown below.

Syllabus for Theory Paper:

1. The Nutritive Value of Foods 

(i) Introduction to food (in brief) and its role in providing an adequate amount of nutrition and in maintaining good health. 

Explanation of the relationship between food and health is an important consideration while preparation of any meals for the family. Basic knowledge of food, good nutrition and health will help create some awareness regarding the necessity for developing  healthy food habits. The definition of these important terms and the relationship between food and health have to be dealt with under this topic.

(ii) Food and nutrients, the basic food groups as suggested by the ICMR Listing, and the nutrients provided by food have to be dealt with under this topic.  Creating  awareness about the important nutrients and their food sources, thus laying a foundation so that the nutritional values  are well preserved and not lost while preparing  meals. 

(iii) Study on the mentioned nutrients provided by food

• Selecting and preparing the nutritive foods for the family. 
• Planning and providing a balanced meal for the members of the family.
• Preparing the menus and cooking food for the family.

(iv) Fats and lipids 

(v) Proteins 

(vi) Carbohydrates

(vii) Vitamins (Such as A, C, D, E and K, Thiamine, Niacin , and Riboflavin) 

(viii) Minerals (Phosphorus, Calcium, Iron and Iodine) Chemical structure, functions, classification,  and the food sources of these nutrients. Knowledge of the deficiency disorders such as protein-calorie malnutrition, night blindness, Kwashiorkor, rickets, osteomalacia, scurvy, and pellagra. 

Studying each and every aspect of the various nutrients that are present in food which enables a scientific understanding of their significant role in maintaining good health. Such knowledge is important for  inculcating   the right food habits, right food management and avoiding food fads and eating disorders among young adults. Analysis of the following food habits helps in dealing with problems associated with being underweight, undernourished, or overweight.

2. Basic methods of Cookery and the Principles involved:

(i) Need for cooking and the principles of Cookery: Some basic terminology used while cooking

This topic provides an introduction to the importance of cooking the right food and the corresponding principles involved. Knowledge of such principles involved will give an understanding of how best to use the 194 cooking methods such that the cooked food is thus digestible, palatable and presentable. Understanding the use of the right terminologies at the various stages of cooking methods helps in the development of the right cooking skills. 

(ii) Basic methods of Cookery: steaming, boiling, cooking under pressure, stewing, grilling, frying, baking, the advantages and disadvantages of these common methods of cooking; the precautions to be observed and taken while cooking. 

It will be easier to choose the best cooking method for a specific food item if various cooking techniques are briefly described, along with their advantages and disadvantages. For the best results and to maintain the nutritional value of the final product, it is crucial to understand the proper technique. It is important to emphasise the various food preparation techniques, their suitability for specific food products, and the measures to be taken to prevent overcooking – or undercooking. The importance of safety in food handling practices should also be covered.

3. Methods of preparation and cooking food to preserve its nutritive properties and improve its flavour.

(i) Guidelines which are to be followed while cooking food: to preserve its nutritive values, and make them available to the person  and also improve its  flavour.

A brief explanation of the dos and don’ts when handling and preparing food helps a learner form healthy eating habits. For the purpose of forming healthy eating habits, the connection between how food is prepared and how it is consumed must be explored.

(ii) Methods of enhancing the food values: sprouting and germinating, malting,  combination, fortification, fermentation, and par-boiling.

Particularly in times of food shortage and non-seasonal unavailability, it is necessary to develop an explanation of how the nutritional values of food can be increased using a variety of techniques. Additionally, it can assist in educating individuals about the unique demands regarding the  amounts of particular nutrients in their diets differ.

(iii)Use of spices, tendering agents,  leavening agents, thickening agents: the importance of the garnishing and use of certain herbs while serving food is crucial.

Understanding these words can help when adjusting the consistency, texture, and flavour of food to increase food acceptability and nutritional absorption.

4. Physical changes in the food while cooking.

(i) Food components and their major constituents: carbohydrates, protein, fats and the inorganic mineral components

Making the appropriate selection of a cooking method for each type of food requires knowledge of the characteristics of the main food components and the changes that take place during the handling, processing, and cooking processes. A quick overview of these can help students comprehend and use the proper cooking technique to produce a finished product that is acceptable while retaining its nutritional value.

(ii) Effect of cooking (heat) on cereal foods (rice and wheat), meat, egg, pulses, milk, sugar, fruits and vegetables; the role of acids and certain enzymes

In order to adopt healthy cooking techniques and take the necessary precautions to retain their consistency, texture, colour (pigments), flavour, and nutritional content, it is vital to understand the features of these food products and the changes that occur throughout the cooking process. It is important to emphasise how acids and enzymes affect the taste, texture, and nutritional value of food products.

Syllabus for Internal Assessment:

Internal  Assessment in Cookery – Guidelines for the marking of grades

Paper Pattern of ICSE Class 9 Cookery Syllabus

There are several details provided in the ICSE Cookery Class 9 exam pattern, including the number of questions, marks distribution , and the number of mandatory questions. The exam pattern is, therefore, useful to the students before they begin preparing for the exam. Students can study the ICSE Cookery Class 9 Question Paper Pattern to prepare for the upcoming board exams. 

There will be one paper worth  100 marks with a duration of two hours, and the Internal Assessment paper will be of 100 marks.

The paper is divided into two Sections, A and Section B.

• Section A consists of compulsory short questions covering the entire syllabus.
• Section B consists of questions that require detailed answers. There is primarily a choice of questions. Candidates are required to answer four questions in this section.

Stay tuned to the Extramarks website to get the latest updates  on the ICSE syllabus and the marking scheme of the exam, timetable, and other exam details. Students should regularly visit the Extramarks website for all the necessary information  on ICSE Syllabus Class 9 Cookery. 

ICSE Class 9 Cookery Syllabus & Study Materials 2023-24 – Click For More Details

During the preparation, students will gain a better understanding of the subjects they will study in class. Thus, they can refer to the ICSE Class 9 Cookery Syllabus to get  a good score. 

The syllabus as well as the study material is available on the Extramarks’ website, where you can download the ICSE Class 9 Cookery Syllabus. Students can also access various other study materials by clicking on the links below.

• ICSE Solutions
• ICSE Cookery Class 9 Notes
• ICSE sample question papers
• ICSE revision notes
• ICSE important questions
• ICSE question paper

Students may click here to access the ICSE Class 9 Cookery Syllabus on Extramarks’ website.