Functional OBET Book 8

v. Biological control

Natural enemies or predators are released into farms and protected
so as to promote beneficial insects that eat pests. e.g. Introducing lady
bugs to control aphids1.

vi. Responsible use

Synthetic pesticides should be used only when other methods fail. They
should be used as required at specific times during pests’ life cycle.
Pesticides derived from plants and naturally occurred substances
should be used whenever possible.

Methods of Controlling Pests
Pests can be controlled by following six methods. They are :

i. Natural method

In this method, natural enemies of the
pests and friends of the crop is used to
reduce pests. Caring of the friends or
parasites of pests from time to time
can naturally reduce the number of
pests in a vegetable farm.

ii. Modern farming method

In this method, good and healthy plant breeds are selected. The soil is tilled
properly prior to seeding. Crop rotation and mixed farming approaches are
used. Adequate level of fertilizers and water is maintained.

iii. Physical method

In this method, nets are used to trap pests. Setting of traps and growing
plants inside nets or plastic tunnels can greatly reduce a number of pests.

iv. Biological method

In this method, natural enemies of pests are released into farms and
protected to control the growth of pests. The following approaches can
be carried out under this method:

1 Aphid: a very small insect that is harmful to plants

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a. Bacillus Thuringiensis: It is a biological pesticide that kills
pests such as caterpillars and insects. In this method, 1 to 2 gm of
bacterial spores are sprayed over the vegetables to control pests.

b. Nucleus Polyhedrosis Virus: It is a virus that affects insects
such as butterflies and moths. It is used as an effective biological
pesticide by dissolving 2 to 3 ml of viral solution in 1 liter of water.

c. Metarhiziumanisopliae: It is a fungus that grows on soil and
kills worms and insects that damage plants’ roots. It is grown in
barley or talcum powder and sprayed in the soil to kill larvae and
insects.

v. Use of micro-organisms

Micro-organisms such as virus, fungus, bacteria, and nematodes can
be used to kill pests. These micro-organisms cause diseases in the pest
and kill them. As diseases can spread from pest to pest, little amount of
these micro-organisms can kill a large number of pests.

vi. Chemical method

In this method various herbicides, bactericides and fungicides are used.
Most of these are dangerous to human beings and the use of these
chemicals as such should be reduced. Some of the chemicals used are
chlorinated hydrocarbons such as DDT2, chordane, etc. Most of these
chmeicals have now been banned because of their poisonous effects on
other plants and animals.

2 DDT: Dichloro Diphenyl Trichloroethane, an insecticide 151

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NOW YOUR TIME

Fill in the blanks with a suitable word in each of the following:

1. Pests destroy about 35% of all crops worldwide during
____________.

2. Rachel Carson, ____________ biologist wrote a book called ‘The
Silent Spring’.

3. __________ pest management is an effective and environmentally
sensitive approach that relies on a combination of common-sense
practises.

4. IPM emphasizes on control, not ____________
5. Bacillus ____________ is a biological pesticide that kills pests

such as caterpillars and insects.

WORK FURTHER

Answer the following questions. Level of Cognition

1. What is integrated pest management? K nowledge

2. Explain the principles of integrated pest C omprehension
management.

Connecting PROJECT

3. What approach would you use to control pests in A pplication
your garden?

4. Examine the pest management techniques used A nalysis
by farmers in a village.

5. “Integrated pest management benefits farmers, E valuation
environment and consumers.” Justify this statement
and critically analyse the current situation.

6. Organize an awareness campaign in a village S ynthesis
about the benefits of integrated pest management.

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10Lesson Identification of the
Vegetable Market

WHAT & WHY What ? Why ?

You’ll learn to Farming of vegetables will have no economic
benefit to farmers until they sell it at the
 define vegetables. market, and selling is not possible without
 know vegetable marketing system of identifying the market.

Nepal.

ThinTkihnrgough Experience

Vegetable farming is one of the major income sources of farmers,

however, they do not make money for their produce. What do you

think are the reasons behind this situation?

You must have visited a local vegetable market. Make a list of
items sold there.

Vegetables are essential for a
healthy life. Vegetables supply
us different types of nutrients
which are needed for our body.
Vegetables grown in the kitchen
garden are consumed by owners
themselves but commercially grown
vegetables need a market. Farmers
sell their vegetables at the nearby
market, may be at cross roads where
consumers come and buy vegetables. Here, middlemen are not involved.
Farmers can also sell their vegetables in bulk quantities to the large
vegetable markets or food processing companies. Selling vegetables
directly to the consumers reduces transportation, refrigeration and
storage costs and increases profit of the farmers. Consumers are also
able to consume fresher and healthier seasonal vegetables.

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However in case of the satisfaction level, the farmers are less satisfied
than traders and consumers. Hence, people are not interested in farming
so they are engaged in other activities. There are problems of marketing
of vegetables for example, fluctuation in price, unorganized markets,
and profit-oriented middlemen.

Vegetable marketing system prevalent in Nepal is shown below:

Producer
/Consumer
Producer/Retailer/
Consumer

Producer/Agents/Retailer/
Consumer

Producer/Phone market/Retailer/
Consumer

Producer/Wholesaler/Retailer/Consumer

Producer/Cooperative

Producer/Wholesaler/Retailer/Consumer

The aforementioned pyramid shows the distribution channel of vegetable
market in Nepal. Farmers are unable to sell their vegetables directly
to consumers and, with each level of middlemen between them, price
tends to rise. Therefore, farmers should make a co-operative team and
help themselves and try to sell their products directly at the market.

NOW YOUR TIME
Fill in the blanks with a suitable word in each of the following:
1. Vegetables grown in the kitchen garden are consumed by owners

__________ but commercially grown vegetables need a market.
2. Farmers can also sell their __________ in bulk quantities to the

large vegetable markets or food processing companies.

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WORK FURTHER

Answer the following questions. Level of Cognition

1. What is a vegetable market? K nowledge

2. Explain the importance of a vegetable market. C omprehension
Connecting PROJECT

3. What examples can you give regarding vegetable A pplication
market in Nepal?

4. What conclusions can you draw about the situation A nalysis
of the vegetable market in your city or village?

5. “Lack of transportation facilities is one of the E valuation
major problems in marketing of the vegetables in
case of Nepal.” Justify this statement and critically
analyse the current situation.

6. Design a plan that can be implemented for S ynthesis
effective marketing of vegetables in Nepal.

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11Lesson Off-Season Vegetable Farming

WHAT & WHY What ? Why ?

You’ll learn to Off-season cultivation of vegetables helps
in bridging the gap between widening
 define off-season vegetable farming. demand and supply of vegetables.
 explain the methods of off-season

vegetable farming.
 grow off-season vegetables.

ThinTkihnrgough Experience

Off-season vegetable cultivation is a profitable approach. Adopting
such methods can lead the farmers to the better financial position
through increased profitability. However, there is a very small
market for off-season vegetables in Nepal. What do you think are the
reasons behind this situation?

Make a list of seasonal vegetables that are available in the market.

Nepal ranks high among the most
vulnerable countries to extreme
climate events. In general, rural
areas where the population heavily
depends on agriculture are the
most vulnerable. High temperature
during the summer season and foggy
weather combined with prolonged
cold temperature spells during the
winter season often affect vegetable cultivation, such as tomato and
onion. The protection of crops against the adverse weather conditions
becomes a priority in such situations.

There is a great demand of vegetables all the year round. Generally, the
price is high at the start and end of the season. If modern techniques
are applied to grow off-season vegetables, high prices can be charged.

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Therefore, off-season vegetables can be cultivated, with the induction
of an artificial technique like tunnel technology, in which temperature
and moisture is controlled for the specific growth of vegetables. The
production of vegetables all the year round enables the growers to fully
utilize their resources and supplement income from vegetable growing
as compared to other normal agricultural crops. As the landholding
power of farmers is decreasing, they need to increase the productivity of
their available land. For this, off-season vegetable farming is a measure
through which they can attain higher profit.

Method of Off-season Vegetable Farming

There are eight methods of off-season vegetable farming as mentioned
below:

1. Plastic huts farming

The area where vegetables are
grown is covered by making plastic
huts. Raising beds, sowing seeds
and planting seedlings are all done
under the plastic huts. This method
is used in high hills during winter
season and also in a rainy season
for growing tomatoes, chilly, etc.

2. Plastic tunnel farming

It is a simple and low cost practise
to control the micro-climate
surrounding crops by reducing the
impact of temperature fluctuations.
In this method, plastic sheet of 5
meters wide and 20 meters more
long is taken and supported with
bamboos, sticks or woods to make a
tunnel. It makes it possible to grow
off-season vegetables securing the provision of food supplies throughout
the year. The tunnel can be placed or removed as required.

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3. Using plastic bags

Seeds that require long time to deseed and grow in the farm are sown
and grown in small plastic bags. Good quality organic fertilizers are
mixed with soil and filled in plastic bags or pouches. These bags are
kept under the plastic tunnel. This method is used to grow seedlings in
winter and rainy seasons.

4. Selection of appropriate place

Different plants require different climatic conditions to grow and bear
fruit. Same type of plant may be off-season in one place and seasonal in
another place because of the climatic conditions of that place. Cabbage,
radish, mustard, cauliflower are in season during Chaitra/ Baisakh in
high hilly regions but are off-season vegetables for Terai region because
they are grown in the month of Paush/Magh.

5. Selection of time

Off-season vegetable can also be produced by changing the time of
sowing seeds or planting seedlings. Production time of vegetables can
be increased or decreased by sowing seeds before or after the regular
time which helps in producing off-season vegetables.

6. Selection of appropriate species

Agriculture specialists have generated different varieties of vegetables
which can be produced even in off seasons. There are mainly three
varieties of seeds: early maturity, medium maturity and late maturity.
Early maturity variety seeds take 55 to 75 days, medium species 75 to 90
days and late maturity variety takes 95 to 120 days to grow and harvest.

7. Changing technology

Off-season vegetables can be produced by changing the technology
adopted. For example, onion seeds should be sowed in Mangsir and
reaped and stored in Baishak/Jestha. These onion bulbs are called set.
They are again sown in the month of Asadh and reaped after 70 days.
Onions are bigger in this season. Off-season onions can be produced
more in Ashadh /Shrawan and are charged high prices.

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8. Using different chemicals
Nowadays, different kinds of chemicals are available in the market
having different uses such as growing, flowering and bearing fruits
quickly. Chemicals like auxin, gibberellin enable plants to flower much
earlier the regular flowering time thereby reducing the harvesting time.
These chemicals are used in vegetables like pumpkin, bottle gourd,
cucumber and many others to be able to produce in off seasons but these
chemicals have adverse effect on human health.

Off-season tomato farming plan format

S.No. Particulars Unit Quantity Rate(Rs.) Total Amount(Rs.)

1

2

3

Total estimated expenses:
Total estimated income:
Profit:

NOW YOUR TIME

Fill in the blanks with a suitable word in each of the following:

1. High ___ during the summer season and foggy weather combined
with prolonged cold temperature spells during the winter season
often affect vegetable cultivations, such as tomato and onion.

2. Vegetables can be cultivated in ____________, with the induction
of an artificial technique like tunnel technology.

3. If modern techniques are applied to grow off-season vegetables,
high ______________ can be charged.

4. ______________ huts farming is done by covering vegetables with
plastic huts.

5. Off-season vegetables can also be produced by changing the
______________ of sowing seeds or planting seedlings.

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WORK FURTHER

Answer the following questions. Level of Cognition

1. What is off-season vegetable farming? K nowledge

2. Explain the methods of growing off-season C omprehension
vegetables.

Connecting PROJECT

3. Make a suitable place for growing off-season A pplication
vegetables at your school and grow 10 tomato
plants.

4. Compare and contrast off-season vegetable farming A nalysis
with normal vegetable farming.

5. “Off-season vegetable farming is one of the potential E valuation
sources of income and a reliable means of the
reduction of poverty and malnutrition persisting
in the hills of Nepal.” Justify this statement and
critically analyse the current situation.

6. Design a plan that can be implemented for S ynthesis
effective off- season vegetable farming in your
community.

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GLANCING
THIS UNIT

A. Theoretical Revision 20

1. Fill in the blanks. 3

a. Terrace ____________ farming may not be done for commercial purpose but is

sufficient for fulfilling daily requirements of a family.

b. The process of growing two or more crops together is called ____________.

c. Pins develop when CO2 content is less than _________.

2. Write ‘T’ for true and ‘F’ for false for the following statement. 2

a. Heating vegetables in boiling water or steam, then submerging them in ice

water for cooling is called bleaching.

b. Fungicides like sulphurdioxide, streptomycin kill fungus.

c. Verification means checking whether the produced seeds are viable.

d. Organic fertilizers are more expensive than chemical fertilizers.

3. Answer the following questions (any three): 5 x 3 = 15

a. What is composting? What are different methods of making compost?

Explain briefly.

b. Mention any five important points of waste management.

c. “Composting is a natural and environment-friendly method of solving our

waste management problem.” Justify this statement and critically analyse

the current situation.

d. Explain the factors to be considered while keeping accounts of organic farming.

B. Practical Revision 20

1. Do the following activities: 5 x 3 = 15

a. Visit a compost factory. Make a report on “Methods of Making Compost” on

the basis of your observations.

b. Submit the projects given in the lessons of this unit to your teacher and get

them signed by him/her. Keep a record of your submissions. Connecting
INTERNET
c. Howwillyoudoterracefarming?Decideonthebasisofinformation

mentioned in this unit. Make a sample plan as to how you will

fulfil your aim on the basis of the following guidelines:

• Location • Types of seeds required Looking throughout www.symphonypub.com for cumulative revision.

• Amount and type of fertilizer required

• Cost • Benefits

2. Viva-voce 5 Visit

a. Write any two reasons for growing popularity of organic farms.

b. How can you store food by canning?

c. What is the cold storage?

d. What do you think will happen if produced vegetables are not

stored properly?

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UNIT
9 FRUIT FARMING

1Lesson Growing Fruits from Seeds
and Vegetative Reproduction

WHAT & WHY What ? Why ?

You’ll learn to Growing fruits from seeds and vegetative
reproduction is essential for us because
 define vegetative propagation. without seeds/vegetable reproduction we will
 explain the methods of vegetative be unable to cultivate food and sustain our
life.
propagation.
 explain budding and its types.
 differentiate between growing fruits from

the seeds and vegetative reproduction.

ThinTkihnrgough Experience

Fruit farming is the ideal business to improve the economic
condition and life standard of rural communities of Nepal. Even
then we are unable to meet our demand of fruits with domestic
supply. What do you think are the reasons behind this situation?

What kinds of fruits do you grow in your locality? How can you
propagate them? Make a list of fruits and methods of propagation
in the table below.

S.N. Name of fruit Methods of propagation Remarks

Depending upon the nature of fruits, climate and time of production, fruits
can be reproduced either through seeds or by vegetative propagation.

Reproduction from Seeds
Flower is the reproductive part of all flowering plants. When flowers

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get matured, seeds are formed.
Seeds can be monocotyledonous1 or
dicotyledonous2 depending on the
number of seed leaves they possess.
These seeds, when sown in a nursery
or garden, germinate to produce
saplings. Saplings are transferred to
the fruit garden to grow fruits. This
method of reproduction is cheaper
but it takes longer period of time for germination and growth. Also, new
fruits may not have exactly similar quality to the original fruits.

Vegetative Propagation

This is the method of growing new fruit plants by planting the vegetative
parts like roots, stem or leaves of the mother plant. This method is
faster compared to that from seeds and the new plants bear the same
characteristics as the mother plant.

Methods of Vegetative Propagation

There are basically two methods of vegetative propagation. They are:

Cutting

In this method, stem or roots are
cut under specific conditions and
planted to grow new fruits. Cutting
can be simple cutting, semi-wooded
cutting, root cutting, truncheon, etc.
Simple cutting is done on a stem,
which usually contains 4-6 buds.
The top part of the stem is cut off
at an angle. If the cutting is originated from an evergreen plant, the
bottom two leaves should be removed and planted immediately after
being cut. The shoots will then grow from the buds above the soil and
the roots will grow from the nodes in the soil. Typical examples for the
use of this method are the Gooseberry,Currant, Fig and Olive.

1 Monocotyledon: a plant whose seeds form embryos that produce a single leaf
2 Dicotyledon: a plant whose seeds form embryos that produce two leaves

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Semi-wooded cuttings are usually made from woody evergreen plants,
which are taken during the growing season. They are cut off before the
wood hardens and turns brown. Cuttings are used from the leafy shoot
tip.When the cuttings have developed their root systems, we can then
transplant each one into a larger container. We use this propagation
technique for the reproduction of coffee, kiwi, litchi, macadamia, mango,
granadilla and pomegranate plants.

Truncheons are branches, about as thick as a human arm that we can
grow into new plants. The branches are about 170-180 cm long. Before
planting the truncheon, it should first be kept under shade for a few
days to develop a hard layer over the cut end. The truncheon should
be planted into a narrow hole about 60 cm deep. The best time for this
method is the end of the dormant1 season when the plant still grows
slowly. This method can be used with most fruits which drip a white
sap when they are cut.

The root cuttings are made about 1 meter away from the tree trunk.
These cuttings should be 20-25 cm long and 1-2 cm thick. These
cuttings are placed horizontally into the soil about 10 cm deep until
they shoot. This technique is useful for the propagation of guava,
breadfruit, apple, blackberry and raspberry plants.

Grafting

Grafting is a technique in which a stem of a fruit with bud leaves is
inserted into the stock of another fruit tree. The upper part of the
graft called scion becomes the top of the plant and lower portion called
understock becomes the root or trunk of the plant.

Some important points to be considered while grafting are:

Ü Two incompatible plants cannot be grafted.
Ü The cambium layers of the rootstock and the scion must touch.
Ü The scion must be the right way up when we graft it.
Ü We can graft in any time of the year, but the best time for deciduous

plants is when the plant drops its leaves and is dormant.
Ü Cool, cloudy day without wind prevents the graft from drying out;

therefore this type of weather is the best for grafting.

1 Dormant: not active or growing now but able to become active or to grow in the future

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Ü The care taking activities are very important until the rootstock
and scion are properly joined.

Methods of Grafting
There are different methods of graftding. They are mentioned below:

1. Whip grafting

The whip grafting is useful for
plants that unite easily. This method
is useful for apple, mango and pear
trees. It can be used to graft roots,
stem or top graft. The diameter of
the scion and rootstock should be
the same, from the size of a pencil
to 10-15 mm.

2. Cleft grafting

This method has been practised
throughout the history of
horticulture. It is one of the oldest
fruit propagation techniques. It
is suited for apple and pear trees,
but, in tropical areas, it can also be
used for propagation of mango and
avocado trees. Citrus and guava
trees also use this method. In the
case of tree propagation, both parts, the rootstock and scion should be
of the same size.

3. Bark grafting 165

Bark grafting is used when the
stock is too large for whip grafting.
It is one of the most difficult grafting
techniques. Perfect application of
this method requires much practise
and experience. The use of this

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technique is common for pear, apple and different nuts. The most
common type of bark grafting is Top Bark. In this method, the dormant
scion should be used. The stock should be grafted when the bark
begins to slip. The first step is to cut squarely across the trunk (4-6 cm
diameter). After the scion is cut across, a slopping cut of about 4-6 cm
is made, which is done above the top bud (7-8 mm). The scion must be
joined at the surface against the side of the stock.

Finally, the scion is fixed with 2 nails and it is waxed once this is
complete. We should keep the trunk below the joining point so that it
can be free from sprouts and shoots.

4. Side bark grafting

This technique is very similar to the
top bark grafting. The square cut is
2-3 cm long and 8-10 cm wide. The
joining part is then tied. Nails are
not used and the branch of the stock
above the joining point should be cut
off after the scion begins shooting.
This method is most commonly used
during the growing season.

5. Slipping bark grafting

This technique has many similarities with the budding methods and
can be applied during the same period, when the bark peels easily off
the stock. The first step is to cut back the stock. Next, we should make
a 15-20 cm long cut on the bark from the point where the stock was
cut back. The cut is similar to the cut used for T-budding; however,
we should only cut the bark for slipping bark grafting. The scion
preparation is easy. First, a sloping cut is made on the stick. A slight
twist with the grafting knife may open the two flaps of the bark.
After that, the scion should be inserted under the two flaps of the bark
by pushing it downward. Finally, the incision should be closed with
budding tape, which should be wrapped tightly around the stem.

6. Bridge grafting
This technique is mainly used to repair damaged trees or branches

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and not for propagation. As in the
case of the slipping grafting, bridge
grafting requires grafting under the
bark. Where the bark of the branch
or trunk is damaged, first we should
clean up the surface and cut a wedge
in the bark horizontally. Next, we
should prepare 3-6 scions according
to the size of the damaged area and
graft both ends of each of the scion under the bark.

7. Budding

This is the most common technique
for plant propagation in commercial
nurseries. First, one must graft a
single bud attached to the stem of the
rootstock. The stem or branch may
not be thicker than 2 cm diameter.
Therefore, this method is applicable
for young rootstock plants or smaller
branches of large plants. For best
results, we use bud wood or bud sticks which are of a vigorous current
season growth. We should then remove the top and bottom part of the
branch because the tip buds are too immature and the bottom buds may
be a cluster of buds or they are too weak to use for budding. The length
of the stick is approximately 30 cm.

8. T-budding 167

The “T” cut on the stock is done about
20-25 cm above the surface with a 2
cm long vertical cut and a 7-8 mm long
horizontal cut on the stock. A slight
twist with the budding knife may open
the two flaps of a bark. After that, the
bud should be inserted under the two
flaps of the bark by pushing downward.
If part of the bud remains above the

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horizontal cut, it must be cut off. This will allow the flaps to be closed
tightly. Finally, the incision should be closed with a budding tape, which
should be wrapped tightly around the stem. Tying must start at the
bottom or the top end of the incision. After 3-4 weeks, the tape should
be removed (if it did not already fall off). At this time, the shield of the
bud and the petiole may indicate the condition of the bud. If the shield
is shrivelled and the petiole does not fall off at the touch, the bud is
possibly dead and the budding process should be repeated.

9. Chip-budding

Chip-budding does not use the
protective bark flaps as T-budding
does, but it also does not use
slipping bark. The first step is to
make a cut about 2-2.5 cm long
with a depth of ¼ to 1/5 the diameter
of the stock. With a horizontal cut
made on the bottom, the cutting can
be removed. The bud can also be cut off if necessary. The bud stick and
stock must be of the same diameter. The stock and scion must be placed
together in such a way that allows the cambia of the bud and stock to
match together as much as possible. Desiccation is a high risk when we
use this method, therefore, the wound should be wrapped tightly with
a grafting tape.

NOW YOUR TIME

Fill in the blanks with a suitable word in each of the following:

1. __________ is the reproductive part of all flowering plants.
2. Seeds with only one seed coat is called _______________.
3. Method of growing new fruit plants by planting the vegetative

parts like roots, stem or leaves of the mother plant is called
___________.
4. Technique in which a stem of a fruit with bud leaves is inserted
into the stock of another fruit tree is called _________.
5. The upper part of the graft is called ____________.

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WORK FURTHER

Answer the following questions. Level of Cognition

1. What is grafting? K nowledge

2. Explain the methods of grafting. C omprehension
Connecting PROJECT

3. Demonstrate the different methods of grafting on A pplication
an orange plant.

4. Find out a local nursery and make a report on A nalysis
grafting and budding techniques adopted there.

5. “Future of the fruit farming business is bright E valuation
in Nepal”. Justify this statement and critically
analyse the current situation.

6. How would you test your knowledge on grafting S ynthesis
and budding?

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2Lesson Training and Pruning
Fruit Trees

WHAT & WHY What ? Why ?

You’ll learn to The training and pruning of trees aid in
developing and maintaining small, conical
 define training and pruning. shaped trees that are capable of early
 enlist the things to be considered while production of high quality fruits.

training and pruning.
 describe the advantages of training and

pruning.

ThinTkihnrgough Experience

Fruit trees need correct pruning to produce the best fruit but proper
training of young plants and pruning of older trees are not strictly
followed by farmers in many areas of Nepal. As a result there are
fruits of inferior quality having very little commercial value. What
do you think are the reasons behind this situation?

You must have seen various kinds of support used for climbers.
Mention some such plants along with their supports.

Vegetables are the edible plants or their parts. They are important parts
of our daily food as they provide vitamins, proteins, minerals, etc. that
are essential for our body. They also give taste to our food. Compared
to other food crops, growing vegetables requires more intensive care
because vegetables are more vulnerable to insects and diseases.

It is somewhat easier to grow vegetables in rural areas as there is
enough land available. However in cities, due to unavailability of the
land, vegetable farming becomes very difficult though not impossible.
This problem can be addressed by vegetable farming on terrace.
Terrace vegetable farming may not be done for commercial purpose but
is sufficient for fulfilling daily requirements of a family.

Training and pruning of fruit trees are special techniques in which the
trees are maintained in such a structure that they can produce and
hold maximum quantity of fruits. The primary objective of training

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and pruning is to develop strong tree framework that will support fruit
production. Improperly trained fruit trees generally have very upright
branch angles, which result in serious limb breakage under a heavy
fruit load. This significantly reduces the productivity of the tree and
may greatly reduce tree life. Similarly, light penetration is essential for
flower bud development and proper fruit set, flavour and quality. This
is why, training and pruning are done from time to time.

Things to be considered while Training and Pruning

Ü Old, damaged and diseased branches should be removed.
Ü A plant should be brought in such a shape that it can hold

maximum quantity of fruits.
Ü Branches growing vertically upward to greater height should be removed.
Ü Bent branches fallen to the ground should be cut off.
Ü Dry and dead leaves and branches should be removed.

Advantages of Training and Pruning

Ü It improves the health of the fruit trees by removing dead or dying
branches.

Ü It reduces hazards like falling limbs or low-hanging branches.
Ü It maintains proper branch structures.
Ü It improves the size and quantity of fruits.
Ü It lets light to enter into all parts of plants.
Ü It prevents contagion and spread of diseases and insects.
Ü It improves the appearance of trees.
Ü It increases air flow into the landscape.

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NOW YOUR TIME

Fill in the blanks with a suitable word in each of the following:

1. Special techniques in which the trees are maintained in such a
structure that they can produce and hold maximum quantity of
fruits is called ______________.

2. The primary objective of training and pruning is to develop
______________ tree.

3. ____________ penetration is essential for flower bud development
and proper fruit set, flavour and quality.

WORK FURTHER

Answer the following questions. Level of Cognition

1. What is training and pruning of trees? K nowledge

2. Explain the advantages of training and pruning. C omprehension
Connecting PROJECT

3. Choose a suitable plant and tree for applying A pplication
training and pruning method.

4. Research on different types of training and pruning A nalysis
methods adopted by fruit farmers in Nepal.

5. “Pruning usually improves fruit quality by E valuation
improving light distribution throughout the tree
and reducing the number of fruits per tree.”
Justify this statement and critically analyse the
current situation.

6. Design a plan that can be implemented in teaching S ynthesis
fruit farmers an effective training and pruning
method.

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3Lesson Storing Fruits

WHAT & WHY What ? Why ?

You’ll learn to Proper storage of fresh fruits is important
to maintain quality of the product and
 define storage of fruits. prevent it from spoilage and illness.
 be familiar with the mechanism of zero

energy cold storage system.

ThinTkihnrgough Experience

Storing of fruits enhances the shelf-life of fruits and gives a rise in
the farmers’ income by increasing the availability of fruits during
off-seasons. However, storage of fruits is expensive in Nepal. As a
result, huge quantities of fruits get damaged. What do you think are
the reasons behind this situation?

How do you store fruits so that they can last long? Make a list of
some ways of preserving fruits.

Fruits play a very important role in our daily diet. They help to reduce
the risk of various diseases. They can also be taken as quick, natural
snacks. Some fruits are processed in industries to make various products
like jam, juice, wine, etc. Fruit farming is a good source of income for
the farmers.

Almost all fruits are seasonal. They are produced in large quantities
in a particular season and are not consumed all at once. In Nepal, 20
percent to 50 percent of fruits produced suffer post-harvest loss. The
only way to preserve fruits and make them available in all seasons is to
store them properly. So, it is necessary for us to gain practical knowledge
and skills about storing fruits.

Zero Energy Cold Storage System

Temperature and moisture are the two main factors that should
be maintained while storing fruits. Cold and dry environment is

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suitable for most of the
fruits but some others
require cold and moist
environment which
is quite difficult to
manage. A very simple
and easy way to create
such situation is
making a Zero Energy
Cold Store (ZECS).

Many farmers cultivate
fruits and vegetables,
which are seasonal in
nature. Produce of all
the farmers come to
the market yard at one go. As a result, prices fall. A Zero Energy Cold
Store is a good technology to solve this problem.

Working Mechanism

We all know that water becomes cool in an earthen pot. The water
oozing out of the pot gets evapourated. While this evapouration occurs,
water inside the pot loses heat and becomes cold. This principle is called
as evapourate cooling. It is used for zero energy cold storage.

To make a Zero Energy Cold Store, a double walled room is made.
Sand is kept between the outer and inner wall. This sand is kept wet
continuously by watering. The roof of the room should also be kept wet.
Fruits which are just under-ripe and packed in perforated plastic bags
are kept inside the chamber. These fruits can be preserved for months.

This technology is termed as Zero Energy Cold Store because it
operates without any form of external energy sources and the stored
produces are even better than refrigerated in cold store.

NOW YOUR TIME

Make any 5 “Match the following” questions from the lesson above.

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WORK FURTHER

Answer the following questions: Level of Cognition

1. What is Zero Energy Cold Storage system? K nowledge

2. Explain the mechanism of Zero Energy Cold C omprehension
Storage system. A pplication
Connecting PROJECT

3. Do you know any other methods of storing fruits?

4. What conclusions can you draw from the lesson A nalysis
regarding the storage of fruits?

5. “Zero Energy Cold Storage offers a sustainable E valuation
solution to the post-harvest glut situation in
Nepal.” Justify this statement and critically
analyse the current situation.

6. Design a plan that can be implemented for S ynthesis
increasing the use of Zero Energy Cold Storage in
Nepal.

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4Lesson Making Plans for Fruit Farming

WHAT & WHY What ? Why ?

You’ll learn to Every business venture needs careful
planning and strategies at the start. This
 define fruit farming. plan includes all important and necessary
 explain the steps in planning fruit matters regarding a fruit farm.

farming.

ThinTkihnrgough Experience

Growing fruit trees can be a good source of income for every farmer.
Also, making a plan helps to achieve desired objectives. However,
Nepalese farmers do not make any plan before starting a fruit farm.
What do you think are the reasons behind this situation?

Make a list of seasonal fruit trees that you have seen in your
locality.

Fruit farming can be done
commercially in a large or small
scale to fulfil the daily needs. The
type and nature of fruits differ
according to land topography and
climate. Few steps to plan for fruit
farming are given below:

Identification of Purpose

Before starting fruit farming, we should be well-prepared about the type
of fruits to be grown and time required. If they are to be sold, market
should also be managed. After that, suitable land should be selected.
Suitability is determined by the direction of slope (south facing slopes
are preferred), fertility, source of water, etc.

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Area
After the selection of the fruit, area of farming should be finalized. Some
fruit trees are naturally larger than the other and hence occupy more
area. While selecting the land, irrigation and drainage facility should
also be considered. Most fruits do not grow in the field where water gets
collected.

Period of Time
When farming land is fixed on the basis of the type of fruit, time
required to grow fruits should be calculated. If more than one variety
of fruits are to be grown, they should have different harvesting time so
that the fruits are supplied throughout the year.

Method of Farming
Fruits are grown either from seeds or by vegetative propagation. Fruit
trees which are obtained by cutting or grafting of improved breed
usually yield more produce. So, the method which is more scientific and
practical for the chosen land should be used.

Irrigation Facilities
All plants require water in certain stages of their life cycle. For growing
fruits too, watering is important. So the farming plan must include the
source of water and method of irrigation.

NOW YOUR TIME

Fill in the blanks with a suitable word in each of the following:
1. _____________ facing slopes are preferred for fruit farming.
2. While selecting the land, irrigation and _________ are two most

important factors that should be considered.
3. Fruits are grown either from seeds or by _______________.
4. Most fruits do not grow in the land where ________ accumulates.

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WORK FURTHER

Answer the following questions: Level of Cognition

1. What is fruit farming? K nowledge

2. Explain the steps in planning fruit farming. C omprehension
Connecting PROJECT

3. Give an example of a successful person in fruit A pplication
farming.

4. Analyse the problems of fruit farmers of Nepal. A nalysis

5. “Making a plan for fruit farming is a necessity E valuation
in Nepal.” Justify this statement and critically
analyse the current situation.

6. Design a plan that can be implemented for S ynthesis
effective fruit farming in a village.

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GLANCING
THIS UNIT

A. Theoretical Revision 20

1. Fill in the blanks. 3

a. Terrace ____________ farming may not be done for commercial purpose but is

sufficient for fulfilling daily requirements of a family.

b. The process of growing two or more crops together is called ____________.

c. Pins develop when CO2 content is less than _________.

2. Write ‘T’ for true and ‘F’ for false for the following statements: 2
a. Heating vegetables in boiling water or steam then submerging them in ice

water for cooling is called bleaching.
b. Fungicides like sulphurdioxide, streptomycin kill fungus.
c. Verification means checking whether the produced seeds are viable.
d. Organic fertilizers are more expensive than chemical fertilizers.

3. Answer the following questions (any three): 5 x 3 = 15

a. What is composting? What are different methods of making compost?

Explain briefly.

b. Mention any five points about the importance of waste management.

c. “Composting is a natural and environment-friendly method of solving our

waste management problem.” Justify this statement and critically analyse

the current situation.

d. Explain the factors to be considered while keeping accounts of organic farming.

B. Practical Revision 20

1. Do the following activities. 5 x 3 = 15

a. Visit a compost factory. Make a report on “Methods of Making Compost” on

the basis of your observations.

b. Submit the projects given in the lessons of this unit to your teacher and get

them signed by him/her. Keep a record of your submissions. Connecting
INTERNET
c. How will you do terrace farming? Decide on the basis of information

you have studied in this unit. Make a sample plan as to how you

will fulfil your aim on the basis of the following guidelines:

• Location • Types of seeds required Looking throughout www.symphonypub.com for cumulative revision.

• Amount and type of fertilizer required

• Cost • Benefits

2. Viva-voce 5 Visit

a. Write any two reasons for growing popularity of organic farms.

b. How can you store food by canning?

c. What is a cold storage?

d. What do you think will happen if produced vegetables are not

stored properly?

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UNIT 10 PREPARATION OF DRY VEGETABLES,
FRUITS AND FOOD MATERIALS

1Lesson Refining and Use of
Dry Fruits and Vegetables

WHAT & WHY What ? Why ?

You’ll learn to By drying fruits and vegetables, you can use
them in off-season or when fresh fruits and
 define dried fruits and vegetables. vegetables are not affordable.
 explain the methods of drying fruits and

vegetables.
 dehydrate fruits and vegetables.

ThinTkihnrgough Experience

Dehydrating is the oldest form of food preservation in the world.
It requires no preservatives, and yields tasting food for months of
shelf-life. However, it is less popular. What do you think are the
reasons behind this situation?

Make a list of vegetables and fruits that are preserved by
drying in the sun. Suggest other methods by which they can be
preserved.

One of the best ways to preserve perishable fruits and vegetables is
to dry them to remove water contents. This is a century-old technique
which is also called dehydration. It is still one of the best methods of
preservation of food. Dried vegetables remain safe to use for a long
period of time.

Methods of Drying Fruits and Vegetables

The method of drying foods is simple, safe and easy to learn. This can be
used as an alternative to canning and freezing. Some common methods
of drying foods are:

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Sun drying

This method is highly suitable for
fruits having high sugar and acid
contents. Vegetables and meat with
low sugar can get spoiled by sun
drying. Dry, windy and hot days are
suitable for sun drying. Fruits to be
dried in the sun are placed on trays
made of screen or wooden dowels.
To protect from moisture of the
ground, it is best to place the racks or screens on a concrete driveway
or, if possible, over a sheet of aluminium or tin. The reflection of the sun
on the metal increases drying temperature.

Solar drying

A new technology to improve on sun drying
has led to solar drying. Solar drying also uses
the sun as the source of heat. A foil surface
inside the dehydrator helps to increase the
temperature. Ventilation speeds up the drying
time. Shorter drying period reduces the risks
of food spoilage or mold growth.

There are two types of solar dryer: a simple solar drier and a tunnel
solar drier. The tunnel solar drier is more effective to dry cut vegetables
and fruits as it can retain higher temperature inside it.

Electric food dryer

This dryer uses electricity to dehydrate vegetables.
The vegetables and fruits can be dried at desirable
temperature and humidity in this dryer. It usually
consists of a number of chambers which are utilized
for vegetables of different shapes and sizes.

Osmotic dehydration method

This is a very efficient method of food drying, which uses the process of
osmosis. Vegetables are kept in strong salt solution and fruits in sugar

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solution. By the process of osmosis,
the moisture of fruits and vegetables
come out and they get dehydrated.
It has potential advantages for the
processing industry to maintain
the food quality and preserve the
wholesomeness of the food. It
involves dehydration in two stages:
first, by osmosis and next by sun
dryer or electric dryer.

Other Methods

Dryers like vacuum dryer, tunnel dryer, spray drier are also used
as food dryers. Most of these dryers are very expensive because they
require technical manpower. So, home-made and natural dryers are
more useful to be used in our country.

Importance of dried food

Ü Drying preserves the vitamin, mineral, protein and fibre content of
foods.

Ü In the most cases, dehydrated foodstuffs are actually more flavourful
han the original and undried food.

Ü It costs little or nothing to dry foods, whereas both freezing and
canning require a potentially large initial investment in equipment.

Ü Dried goods can be stored in a smaller space than frozen, canned,
or fresh foods.

Ü It is cheaper to buy seasonal vegetables and preserve them rather
than buying off-season vegetables.

NOW YOUR TIME

Make any five “Match the following” questions from the lesson
above.

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WORK FURTHER

Answer the following questions. Level of Cognition

1. What is dehydration? K nowledge

2. Explain the methods of drying fruits and C omprehension
vegetables.

Connecting PROJECT

3. Collect different kinds of fruits and vegetables and A pplication
dehydrate them using sun-drying technique.

4. Point out the advantages of dried fruits and A nalysis
vegetables.

5. “Drying fruits and vegetables help you preserve E valuation
food that would otherwise go to waste.” Justify
this statement and critically analyse the current
situation.

6. Design a plan that can be implemented for S ynthesis
effective use of drying fruits and vegetables in your
community.

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2Lesson Items of Momo

WHAT & WHY What ? Why ?

You’ll learn to By learning to make momo, you will be
able to make momo at home or run a momo
 define momo. business.
 explain the process of making momo.
 make momo.

ThinTkihnrgough Experience

Although momo is a kind of healthy food as it does not involve frying
but items of momo available in local restaurants and hotels of Nepal
are unhygienic and unhealthy. What do you think are the reasons
behind this situation?

You must have had lots of momo. Make a list of different types
of momo that you have had.

Momo

Momo is a very popular food-item
in Nepal. It is steamed meat or
vegetables wrapped in a flour
dough. It is very popular in Nepal
and generally eaten as snacks and
tiffin. Momo can be both vegetarian
and non-vegetarian. Specially in
and around Kathmandu, buff momo is popular. It is also called for
buffalo meat momo.

However, chicken and mutton (goat) momo are equally popular in the
country. Momo is eaten with momo achar (specially prepared fresh
pickle). When one asks for momo it is served with achar. Sesame and
tomato achar is the main achar for momo. Momo is also called Kothey
and momo cha locally.

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How to prepare momo ?

To prepare momo for 4 to 6 people, it requires 1 hour for preparation
and 15 minutes for steaming.

Ingredients Ü Edible oil - 1.5 tablespoon
Ü Salt to taste
To make dough for wrappers
Ü All-purpose flour - 0.5 kg
Ü Water- 250 grams

To add flavour to the dough, following things can be added

Ü Cumin powder Ü Coriander powder
Ü Timur (Szechwan pepper) Ü Turmeric powder
Ü Ground black pepper Ü Fresh red chilies (minced)
Ü Momo masala (if available)

To prepare Filling

Ü Ground meat (For non-vegeterian momo only)- 500 grams
Ü Potatoes (For vegetarian momo only)- 500 grams
Ü Cabbage - 150 grams
Ü One middle sized onion, very nicely chopped
Ü Two leaves of green onion, nicely chopped
Ü Cilantro, chopped
Ü Garlic, minced/chopped – 1.5 teaspoon
Ü Ginger, minced/chopped – 1.5 teaspoon
Ü 2 tablespoon clarified butter
Ü Salt to taste

Procedure

Dough

Mix the flour, oil, salt and water in a bowl and knead till the dough
becomes homogeneous in texture. It may take about 10-12 minutes.
It is better to cover dough and wait for 30 minutes before you make
wrappers. Do not forget to knead well before making wrappers.

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Filling

In a large bowl, mix all filling ingredients. Stir well; adjust for seasoning
with salt and pepper. Cover and allow it at least for half an hour to mix
and impart their unique flavours completely.

Making/Wrapping

Give the dough a final knead. Prepare dough balls of one inch diameter
approximately. Take a ball, roll between your palms to the spherical
shape. Dust working board with dry flour. On the board gently flatten
the ball with your palm to make a circle of diameter of two inches. Make
a few semi-flattened circles. Cover them with a bowl. Use a rolling pin
to roll out each flattened circle into a wrapper.

Steaming

Put some water in a large steamer pot. Oil the steamer rack lightly with
cooking oil so that the momo-balls will not stick. Place momo-balls in
the steamer rack. Now close the lid and let it steam for 15-20 minutes.
Momo is ready. Serve hot momo with achar.

To make momo-cha better, it is important that the middle portion of
the wrapper should be slightly thicker than the edges to ensure the
structural integrity of dumplings during packing and steaming. Hold
the edges of the semi-flattened dough with one hand and with the other
hand begin rolling the edges of the dough out, swirling a bit at a time.
Continue until the wrapper attains 3-inch diameter circular shape.
Repeat the procedure with the remaining semi-flattened dough circles.

NOW YOUR TIME

Fill in the blanks with a suitable word in each of the following.
1. Momos require around 15 minutes of steaming for proper ______.
2. Momo is ___________ meat or vegetable wrapped in flour doughs.
3. Momo is also called ____________ and momo-cha locally.
4. Sesame and ____________ achar is the main achar of momo.
5. Mix flour, oil, salt and _______ in a bowl for making momo doughs.

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WORK FURTHER

Answer the following questions. Level of Cognition

1. What is momo? K nowledge

2. Explain the process of preparing momo. C omprehension
Connecting PROJECT A pplication

3. Make vegetarian momo and give it to your family.

4. Compare the momo made by you and your friends A nalysis
and list out the differences.

5. “Momo is one of the most popular foods in Nepal.” E valuation
Justify this statement and critically analyse the
current situation.

6. Organize a momo eating competition at your S ynthesis
school.

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3Lesson Different Food Items

WHAT & WHY What ? Why ?

You’ll learn to You will be able to make different food items
 prepare different food items. easily at home and make your family happy.

ThinTkihnrgough Experience

We can make different food items at home. But the point is that we

prefer to buy them from hotels. What do you think are the reasons

behind this situation?

Make a list of food items that are prepared at your home.

Many food items that we regularly buy from shops can be made easily
at home. This not only saves money but also ensures good health. We
can also modify these items according to our taste and need. Methods of
preparation of few such items are discussed below:

Potato chop

Utensils

Pan
Spatula (Jhajhar)
Plate
Spoon

Ingredients

Boiled and peeled potatoes - 5 (medium sized)
Some other vegetables like cabbage, onion, carrot (if availabe) - little
Coriander powder - 1 tablespoon
Cumin powder - 1 tablespoon
Aspherendo (Hing) - a pinch
Salt to taste

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Red chilli powder to taste
Green chillies (finely chopped) - 1 or 2
Fresh coriander leaves (finely chopped) - 1 tablespoon
Besan (Gram flour) - 1cup
Thyme (Jwano) seeds - ½ teaspoon
Oil for deep frying

Procedure

Put gram flour in a bowl and add ½ teaspoon salt, chilli powder, hing
and thyme seed to it. Add water slowly by stirring the mixer to make
batter. The batter should not be too thick or too thin. Keep the batter
aside for a while. Take the boiled potatoes in another bowl and mash
it. Add salt, chilli powder, cumin powder, coriander leaves, and green
chillies.

Take small part of the potato mixture and make a ball shape and then
flat it with your fingers. Heat oil in a pan until it gets really hot. Dip
each ball into the batter and drop it into the oil and deep fry them
untill they become golden brown. Serve hot potato chops with any type
of paste achar or tomato sauce.

Vegetable pakoda

Utensils

Pan
Spatula (Jhajhar)
Plate
Spoon

Ingredients 189

Gram flour (Besan) - ½ cup
Water (as needed) - cup
Baking powder - ½ tablespoon
Red chilli powder - ¼ tablespoon
Cumin powder - ½ tablespoon
Small onion chopped - 1
Potato big -1
Oil - 2 cups

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A few spinach leaves
Salt to taste

Procedure

Gram flour (besan) should be mixed in water until it becomes a thick
batter. It is left aside for 15 minutes. Then salt, cumin powder, chilli
powder and baking powder are added to the batter and mixed well.
Onions and potatoes are chopped and mixed well. Few spinach leaves
are added. Then oil is heated in a deep pan to a moderate heat. The
vegetables are dipped in the batter and fried untill they turn golden
brown. They are then served with hot achar or sauce.

Samosa

Utensils

Deep pan
Roller
Big bowl to knead the dough

Ingredients

Flour - 2 cups
Salt - ½ teaspoon
Oil - 2 cups or more (if needed)
Water - 6 tablespoons

For potato stuffing

Medium sized potatoes - 5
Oil - 4 tablespoons
Onion medium size - 1 (peeled and finely chopped)
Green peas - 1 cup
Ginger, grated - 1 tablespoon
Green chilli, finely chopped - 1
Green coriander (cilantro), chopped - 3 tablespoons
Salt - 1 ½ teaspoons
Ground coriander - 1 teaspoon
Garam masala - 1 teaspoon
Ground cumin seeds - 1 teaspoon

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Thyme seed - 1 tablespoon
Oil for deep frying

Procedure

Flour, thyme seed and salt are mixed in a bowl. 4 tablespoons of oil is
added and rubbed until the mixture resembles coarse breadcrumbs.

Slowly, about 6 tablespoons water is added and kneaded the dough
for about 10 minutes or until it is smooth. The dough is then rubbed
with oil. Samosa dough should be harder than chapatti or roti dough. It
should be covered and set aside for 30 minutes or longer.

Making potato stuffing

• Potatoes are boiled, cooled and peeled.
• Peeled potatoes are mashed.
• In a pan 4 tablespoons of oil is heated in a moderate flame.
• The heat is then lowered and onions are put carefully. It should be

left to be golden brown.
• Peas, ginger, green chilli, and fresh coriander (cilantro) are added.
• Mashed potatoes, salt and all spices are added and cooked on a low

heat for 3-4 minutes.

Making samosa

The dough is kneaded again and it is divided into about 10 balls. The
balls are rolled into flat round shape with about 5 inch diameter and
cut into 2 halves. The half is made into a cone by sticking seam together
with a little water. The cone is filled with about 2.5 tablespoons of the
potato mixture. The top is then joined with little water.

Cooking samosa

In a deep frying pan, 2 cups of oil is heated on a medium-low flame.
When the oil is hot, samosas are carefully put into it. They are fried
slowly until they become golden brown and crispy.

Sel Roti

Sel roti is the Nepali traditional bread. Sel rotis are rounded edibles,
compared to the shape of round doughnut. However, sel rotis are thin and

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bigger in size. They are made mainly
of rice flour, water, sugar, cooking oil
and ghee. People sometimes prefer
banana and coconut to be mixed on it.

Some use milk instead of water to make
sel-paste. However, it is advisable
to use water to preserve for longer
period. Sel rotis are made and served
throughout Nepal in the festivals of
Dashain and Tihar (Dipawali), wedding parties and other ceremonies. It
is an essential food in most of Nepalese cultures and traditional events.

Recipe for Sel Roti

Utensils

Deep/flat base frying pan(tai)
Two sticks (Kaptero) - 1 foot long
A cup to pour mixture in to frying pan (you can make it out of raw cell of coconut)
Plate to keep sel rotis (Nanglo)

Ingredients

Rice - 2.5 pounds (or you can buy instant rice flour from the market)
Water or milk - half litre (500 ml)
Ghee - 2 cups
Sugar - 2 cups
Cooking oil - 1 litre

Following things can also be added for taste:
Wheat flour - one cup
Baking soda to make it big (optional)- half tablespoon
Cardamom, cashew nuts, etc.

Procedure

Rice is washed and soaked overnight and excess water is drained. Ghee
and sugar are mixed with it and ground into fine paste. The paste should
be fine and greasy.

The mixture is stirred continuously and left for 1 to 2 hours so that
all the ingredients mix well. The pan is heated with cooking oil. The

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batter, in the form of continuous rings, is poured into hot oil and fried
until they become golden brown.

Bread

Requirements:

Yeast1 - 2 tablespoons
Water - 2 cups
Bread flour - 5 cups
Sugar - 2 tablespoons
Salt - 2 tablespoons
Oil - 2 tablespoons
3 loaf pans
Quick-read thermometer
Oven

Procedure

A flour ‘sponge’ is prepared at first in order to activate yeasts1. To make
the sponge, flour and hot water are mixed together and sugar, salt, oil
and yeast are added to it. This mixture is left for 8 to 10 minutes.

The remaining 3 cups of flour is added to it and slowly kneaded for 10
minutes so that its texture becomes smooth. This dough is put into a
bowl and covered with a slightly damp towel.

The dough will double in volume within an hour.

Then two loaf pans are greased or filmed with non-stick cooking spray.
Each ball of dough is shaped into a loaf. It is important that the surface
of the loaves be stretched out; this helps them rise and prevents an
overly dense interior. These loaves are again left to rise a second time
until they start to dome over the edge of the pan for 30-40 minutes.

The oven is heated to a high temperature of around 200° to 250° C. The tops
of the loaves are slashed with a knife and they are put into the oven. They
are baked for 30 to 35 minutes on a low heat until the pieces of bread turn
dark golden brown and sound hollow when tapped on the bottom. Now the
loaves are removed from the pan and cooled completely before slicing.

The sliced pieces of bread are then packed and labelled.

1 Yeast: a fungus used in making beer and wine, or to make bread rise 193

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Dough nut

Ingredients

Ü 1 tablespoon of dry active yeast
Ü 1/3 cup sugar, plus more for

coating doughnuts
Ü 3 ¼ (3.25) cups flour, plus more

for rolling and shaping
Ü 1 egg
Ü 4 tablespoons softened butter
Ü ½ teaspoon salt
Ü Vegetable oil, canola oil, or lard for frying

Procedure

1. Dissolve yeast into 1 cup of warm water and leave the mixture for
about 5 minutes until the yeast foams a bit.

2. Beat in 2 cups of the flour, sugar, egg, butter, and salt. Add the
remaining 1¼ (1.25) cups flour ¼ (0.25) cup at a time until the
dough starts pulling away from the sides of the bowl. Cover the
bowl with a plastic wrap or a clean kitchen towel and place it in a
warm place until the dough doubles in bulk, about 2 hours. Alter-
natively, you can chill the dough overnight.

3. Punch down the dough and turn it into a floured surface. Roll the
dough to about ½-inch thickness and use a large round biscuit
cutter (a drinking glass works too) to cut circles and a smaller
round cutter to cut out the holes.

4. Cover doughnuts (and holes) and let rise until puffy looking, about
2 hours. Alternatively, you can put the cut doughnuts on floured
baking sheets. Now cover and chill the cut doughnut overnight.

5. Heat an inch or two of oil or lard in a large heavy pot to 350°F to
375°F. Set a cooling rack over a baking sheet and put them near
the pot. Put about a cup of sugar in a medium bowl with a handle
and use it for coating doughnuts before frying.

6. Add 3 or 4 doughnuts (or 8 to 10 doughnut holes) to the oil. They
should sizzle immediately as you add them to the fat. Cook doughnuts
until they are light brown on one side. Use tongs or a slotted spoon to
flip the doughnuts. Cook until the second side is light brown. Transfer

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cooked doughnuts to the cooling rack and let it cool/drain for a few
minutes. Dip doughnuts into sugar to coat. Repeat the procedure with
remaining doughnuts. Serve warm if possible.

Cake

Cakes are of various types, depending
upon the ingredients, texture,
sweetness and flavours. The most
common types of cake are butter
cake, pound cake and sponge cake.

Requirements for each type of cake
is given below:

Ingredients Butter cake Pound cake Sponge cake
Flour 1 kg 1kg 1kg
Butter 1 kg
Sugar 800 grams - 50 grams
Egg 800 grams 20 1200 grams
Spices
18 to taste 22
Baking powder to taste 20 grams to taste
Milk 20 grams
250 ml 350 ml -
200 ml

Procedure:

1. Sift the dry ingredients together. The dry ingredients are: flour,
sugar, salt, baking soda, and flavours. Simply place everything in a
sifter and shake it back and forth over a bowl to eliminate the clumps.

2. Mix all in the liquid ingredients and stir well. These are the
vinegar, oil, vanilla1, water and egg. Some people like to add these
ingredients individually, but others stir them together in a second
bowl before adding them to the dry ingredients.

3. Pour the mixture into an 8-inch greased and floured round pan.
The grease and flour will keep the mix from sticking to the pan.

4. Bake at 175°C for 30 minutes.
5. Let the cake cool for 5 minutes.

1 Vanilla: a substance obtained from the beans of a tropical plant, also called vanilla, used to
give flavour to sweet foods

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Fruit jam

Jam is a thick mixture of fruit, pectin
(a natural fibre found in the most
fruits) and sugar. It is boiled gently
but quickly until the fruit is soft and
has an organic shape, yet is still thick
enough that it spreads easily and can
form a blob1. In addition to being a
spread, jams are also good for fillings.

Ingredients

Fruit of your choice, enough to make 2 ½ cups once diced (See Recipe Note)
1 lemon
1/4 cup of sugar (plus more as needed)
A pinch of salt

Equipment

2 or 3 metal teaspoons
Knife and cutting board
Measuring cups
Heavy-bottomed pot
Potato masher or large fork
Spatula or wooden spoon
Clean half-pint jar with lid

Procedure

1. Freeze the spoons and prep the fruit

Put the spoons in the freezer. Cut your fruit into large chunks, discarding
any pits, cores, or heavily bruised sections. Slice a 1-inch wedge from
the end of the lemon.

2. Combine the fruit and sugar in the pot

Combine the fruit and the sugar in the pot along with the pinch of salt.
Squeeze in the lemon and then drop the rind into the pot. Keep the heat
moderate and mash the fruit a little until a chunky texture is reached.

1 Blob: a small amount or drop of something, especially a liquid; a small area of colour

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3. Cook the fruit

Bring the mixture up to a boil, stirring frequently. When a boil is
reached, keep an eye on it, still stirring frequently.

4. Check for the set

When the bubbles become smaller and thicker, after about 5 to 8
minutes of boiling, start checking to see if the jam has set. Remove a
spoon from the freezer and dribble several drops onto the spoon. Wait
a few seconds, and then run your finger through the jam. If it leaves a
distinct track in the jam, it is done. If not, keep cooking the jam and test
again a few minutes later.

5. Check for sweetness

When you test for the set, also taste the cooled jam in the spoon. Add
one or two tablespoons more sugar as needed for sweetness or a touch
more lemon juice for acidity. Stir it into the jam and continue to cook
until the set is reached. (If the jam is set when you tasted it and you
want it a little sweeter, add sugar and cook for a minute or two to
dissolve.)

6. Jar it up

Turn off the heat and carefully spoon the jam into the jar. Set it aside to
cool, then screw on the lid, label it with the fruit and the date, and store
it in the refrigerator, up to three weeks.

Notes

You can also freeze this jam. Just be sure, you have left ½-inch of
headspace in the jar or container so the jam can expand while freezing.

It is difficult to give an exact number for the pieces of fruit needed per
batch, as each fruit is different in size and weight. For example, I used
one full pint basket of fruit for the strawberry jam pictured here.

Fruits vary in water content as well, and some fruits may take longer
time to jam up. Just pay attention to the bubble size, sheeting, and use
the spoon test!

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NOW YOUR TIME

Fill in the blanks with a suitable word in each of the following:

1. Gram _______ is used to make potato chop and vegetable pakoda.
2. Samosa __________ should be harder than chapatti or roti dough.
3. Sel rotis are rounded edibles, compared to the shape of round

______________.
4. A flour ‘sponge’ is prepared at first in order to activate ____________

while making bread.
5. Dip doughnuts into ____________ to coat.
6. The most common type of ________ are butter, pound and sponge.
7. Jam is a thick mixture of fruit, ____________ (a natural fibre

found in most fruits) and sugar.

WORK FURTHER

Answer the following questions. Level of Cognition

1. What is jam? K nowledge

2. Explain the process of making bread. C omprehension
Connecting PROJECT A pplication

3. Make a fruit cake and distribute it to your classmates.

4. Compare the samosa made by you and your friends A nalysis
and list out the differences.

5. “Sel roti is a traditional food of Nepal, prepared E valuation
especially during festivals.” Justify this statement
and critically analyse the current situation.

6. Organize a food festival in your school and prepare S ynthesis
different types of foods you learned to cook.

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GLANCING
THIS UNIT

A. Theoretical Revision 20

1. Fill in the blanks. 3

a. Methods of preserving perishable fruits and vegetables by drying them to

remove water content is called ____________.

b. Momo is also called ____________ and momo-cha locally.

c. A flour ‘sponge’ is prepared at first in order to activate ____________ while

making bread.

2. Write ‘T’ for true and ‘F’ for false for the following statements: 2
a. Sun drying is highly suitable for fruits having high sugar and acid contents.
b. Momo is not popular in Nepal.
c. Sel rotis are rounded edible balls.
d. Jam is a thick mixture of fruit, pectin and sugar.

3. Answer the following questions (any three). 5 x 3 = 15

a. What is osmotic dehydration method? Explain the process with the help of a

diagram.

b. “Drying food is a cost effective method of storing food.” Justify the statement

in your own words.

c. Explain the process of making momo.

d. Describe the procedure of making bread.

B. Practical Revision 20

1. Do the following activities. 5 x 3 = 15

a. Talk to a few housewives about how they prepare dry food. Make a report on

“Methods of Making Dry Food” on the basis of your observations.

b. Submit the projects given in the lessons of this unit to your teacher and get

them signed by him/her. Keep a record of your submissions.

c. What food items will you make and serve when you have guests Connecting
INTERNET
in your home? Decide on the basis of faculties and studies you

have learned in this unit. Make a sample recipe book for the

food items on the basis of the following guidelines:

• Name of the dish • Ingredients list Looking throughout www.symphonypub.com for cumulative revision.

• Procedure • Precautions

2. Viva-voce 5 Visit
a. Write any two reasons for drying food.
b. What is a sel roti?
c. What are the ingredients for making doughnut?
d. Why is jam not filled up to the top in any container?

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