Maharashtra SSC Cookery Divyang study plan

List at least 12 kitchen hazards by type (biological, chemical, physical, fire, electrical) and state one control for each in a written table

Demonstrate and explain the correct handwashing sequence and identify the three moments when handwashing is mandatory in a kitchen

Distinguish cleaning from sanitising and describe the correct use of at least two sanitising methods available in a home or training kitchen

Explain safe storage temperatures for raw and cooked foods and state the danger-zone range with reasons

Describe safe handling of knives and hot pans, including how to carry, pass and place them, and how to treat a minor cut or burn

Define the main moist-heat methods (boiling, simmering, poaching, steaming, stewing) and state the temperature or visual cue that distinguishes each

Define the main dry-heat methods (roasting, grilling, frying by shallow and deep methods) and state one food suited to each with a reason

Explain heat transfer by conduction, convection and radiation with one kitchen example of each

Cook the same vegetable by boiling and by steaming and record the differences in colour, texture and time taken

Explain why overcooking green vegetables changes colour and texture and how to prevent it

Demonstrate the standard cuts (julienne, dice, slice, chop, chiffonade) on at least two vegetables and describe the size and use of each

Identify 15 common kitchen tools and utensils by name and state the specific task each performs

Match the correct pan or vessel to five given cooking tasks and justify each choice

Explain the care, cleaning and sharpening routine for knives and the safety checks for electrical equipment such as a mixer grinder

Explain how utensil material (steel, aluminium, non-stick, glass) affects heat and food contact, and when to avoid reactive metals

Classify at least 20 food commodities into cereals, pulses, vegetables, fruits, milk products, fats and sugars, and spices

State the storage method and shelf life for five perishable and five dry commodities and explain the spoilage mechanism for each group

Describe the signs of freshness and spoilage when selecting vegetables, fish, eggs and milk

Explain the function of salt, sugar, fat, acid and starch in a simple recipe and what happens when one is omitted

Compare the cost and nutrition of two protein sources and justify a substitution in a simple dish

Prepare three simple dishes using three different cooking methods and write the recipe with exact quantities and timings

Prepare two snacks and two beverages and state the correct serving temperature and holding time for each

Apply mise en place by listing and assembling every ingredient and tool before starting, and record whether it saved time

Explain how to adjust seasoning and consistency in a dish and demonstrate the correction in at least one preparation

Describe safe reheating and holding practice for each dish you prepared

Name the major nutrient groups, state one food source and one body function for each

Identify the food groups used in a balanced vegetarian plate and assemble a one-day balanced menu for an adult

Explain the causes of food spoilage (microbial, enzymatic, chemical, physical) with one example of each

Describe at least three preservation methods (drying, refrigeration, pickling, sugar preservation) and state the principle behind each

Explain the safe cooling and refrigeration of cooked food and the correct way to thaw frozen food

List the expected workplace behaviours in a professional kitchen (punctuality, grooming, reporting illness, teamwork) and explain the consequence of failing each

Demonstrate clear verbal communication by giving and confirming a two-step instruction and by reporting a problem to a supervisor

Explain how to receive and act on feedback and how to resolve a simple disagreement with a co-worker

Identify the basic records a small food business must keep (purchase, stock, hygiene, sales) and why each matters

Compare the costs and requirements of starting a small snack or tiffin service and state three sources of start-up support

Compile a portfolio containing your safety checklist, method chart, tool inventory, commodity sheet, recipe file and diet plan, in order with a contents page

Perform one full practical preparation end to end while following hygiene, safety and method steps, and record it with timings and a self-assessment

Answer 40 mixed practice questions across all domains and review every wrong answer with the correct reasoning

Re-demonstrate two weak skills identified in your practice review and record the improvement

Write a short reflection stating what you will do differently in a real kitchen and list three next learning goals