A small quantity of waste was generated, mostly fruit peels and seeds. We collected it in a compost bin, ensuring minimal waste and promoting an eco-friendly approach during the cooking activity. Class 6 Vocational Education Kaushal Bodh Textbook chapter 6 Project ...
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Yes, there were minor disagreements about ingredient choices and task division. We resolved them through open discussion, ensuring everyone’s opinion was heard and tasks were fairly distributed, promoting teamwork and smooth coordination. Class 6 NCERT Vocational Education Kaushal Bodh Project 6 ...
Leftover food can be stored properly and reused in new dishes like sandwiches, soups, or salads. It can also be donated to those in need, reducing food wastage and promoting responsible consumption. Class 6 Vocational Education Kaushal Bodh Project 6 Cooking ...
Yes, I help by washing vegetables, setting the table, and mixing ingredients. It makes cooking easier and more fun. I also learn new skills and understand the effort needed to prepare food. Class 6 Vocational Education Kaushal Bodh Part 3 Work ...
A food survey helps understand people’s food preferences, enabling better planning of meals or events. It ensures the selection of popular dishes, minimizes food wastage and enhances satisfaction by catering to diverse tastes. Class 6 NCERT Vocational Education Kaushal Bodh Project ...
Soak dried Kokam petals in water for two to three hours. Strain the infused water, add sugar or honey and stir well. Optionally, add roasted cumin powder. Serve chilled for a refreshing summer drink. Class 6 NCERT Vocational Education Kaushal Bodh ...
Always use sharp tools carefully, keeping fingers away from the blade. Use a chopping board for stability, cut slowly and store knives safely. Avoid distractions while cutting and clean tools properly after use. Class 6 Vocational Education Kaushal Bodh Textbook chapter ...