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NTRCA School-2 written syllabus
School-2 level; page updated July 2024 · 68 pages
Written syllabi for School-2 teacher registration. Check the level and subject in your examination notice.
Published by NTRCA. Collected 2026-11-14. Confirm the edition and subject against your recruitment notice before studying.
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School-2Teacher registration
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Define sorting, grading, Jam, Jelly, fermentation, grain. Explain the function of raw materials and ingredients use in food process. Describe the process of sugar concentered and fermented product. Unit 3: Food Processing. • Fruits and vegetable processing. • Sorting and grading. • Sugar concentrate products (Jam, Jelly) • Fermentation and fermented products (Olive, green mango). • Sauce and Chatny processing (Tomato sauce, Chile sauce, Turmeric chatny). • Grain processing (rice, wheat and maize). • Cereals, pulses, legumes and spices processing. • Fish, meat and poultry processing 10 Define baking related term. Explain the function Raw materials, ingredients, machine, equipment, tools, utensils. Describe production procedure of bakery and confectionery products. Evaluate the impact of bakery and confectionery products on health Unit 4: Bakery and Confectionery Products. • Raw materials, machinery, equipment & tools of bakery and confectionery product. • Basic characteristics of common bakery ingredients (flour, sweetening, shortening and leavening agents). • Characteristic of bread & biscuit dough and cake & pastry batter. • Prepare different types bread (whole wheat bread, bun, sandwich bread), biscuit (butter biscuit, milk biscuits), and cake (plain cake, fruits cake) and confectionery (Chocolates, candies, chewing gum, ball gum, and compressed gummy candy) products procedure. 10 Define milk science, dairy products and process. Describe milk and milk product processing methods. Explain the function of heat treatment Unit 5: Dairy Products. • Milk science and dairy products • Classification of dairy products. • Physical and chemical properties of milk and compositions of milk • Methods of heat treatment and impact on milk and dairy products. • Manufacturing process of pasteurized milk, sterilized milk, evaporated milk, condensed milk, full cream milk and skim milk powder • Manufacturing method of yogurt, cheese, butter, ghee. 10 Define food preservation related terms. Unit 6: Food Preservation. • Methods food preservation (Drying, 10