CBSE Food Production Sample Question Paper Class XII PDF

CBSE | DEPARTMENT OF SKILL EDUCATION FOOD PRODUCTION (SUBJECT CODE-809_) Blue-print for Sample Question Paper for Class XII (Session 2020-2021) Max. Time: 3 Hours Max. Marks: 60 PART A - EMPLOYABILITY SKILLS (10...

CBSE | DEPARTMENT OF SKILL EDUCATION FOOD PRODUCTION (SUBJECT CODE-809_) Blue-print for Sample Question Paper for Class XII (Session 2020-2021) Max. Time: 3 Hours Max. Marks: 60 PART A - EMPLOYABILITY SKILLS (10 MARKS): OBJECTIVE TYPE SHORT ANSWER UNIT TOTAL NAME OF THE UNIT QUESTIONS TYPE QUESTIONS NO. QUESTIONS 1 MARK EACH 2 MARKS EACH 1 Communication Skills-IV 1 1 2 2 Self-Management Skills-IV 2 1 3 Information and Communication 3 1 1 2 Technology Skills-IV 4 Entrepreneurial Skills-IV 1 1 2 5 Green Skills-IV 1 1 2 TOTAL QUESTIONS 6 5 11 NO. OF QUESTIONS TO BE ANSWERED Any 4 Any 3 TOTAL MARKS 1x4=4 2x3=6 10 MARKS PART B - SUBJECT SPECIFIC SKILLS (50 MARKS): SHORT DESCRIPTIVE/ OBJECTIVE SHORT ANSWER LONG TYPE ANSWER TYPE UNIT TYPE ANSWER TYPE TOTAL NAME OF THE UNIT QUESTIONS QUESTIONS- I QUESTIONS- II QUESTIONS NO. QUESTIONS 1 MARK 2 MARKS 3 MARKS 4 MARKS EACH EACH EACH EACH I Indian Regional Cookery 8 - 1 1 10 II Indian Snacks 4 1 - - 5 III Indian Gravies 2 1 - - 3 IV Indian Sweets 4 1 - - 5 Presentation of Indian V 3 - - - 3 Meals VI Fast Food 2 - - 1 3 VII Introduction to Baking 2 - - 1 3 VIII Menu Planning 2 1 - 1 4 IX Food Costing 2 - 1 1 4 X Food Safety 3 1 1 - 5 TOTAL QUESTIONS 32 5 3 5 45 NO. OF QUESTIONS Any 26 Any 3 Any 2 Any 3 34 TO BE ANSWERED TOTAL MARKS 1 x 26= 26 2x3=6 3x2=6 4 x 3 = 12 50 MARKS Page 1 of 10  CBSE | DEPARTMENT OF SKILL EDUCATION FOOD PRODUCTION (SUBJECT CODE-809_) Sample Question Paper for Class XII (Session 2020-2021) Max. Time: 3 Hours Max. Marks: 60 General Instructions: 1. Please read the instructions carefully. 2. This Question Paper consists of 24 questions in two sections – Section A & Section B. 3. Section A has Objective type questions whereas Section B contains Subjective type questions. 4. Out of the given (6 + 18 =) 24 questions, a candidate has to answer (6 + 11 =) 17 questions in the allotted (maximum) time of 3 hours. 5. All questions of a particular section must be attempted in the correct order. 6. SECTION A - OBJECTIVE TYPE QUESTIONS (30 MARKS): i. This section has 06 questions. ii. There is no negative marking. iii. Do as per the instructions given. iv. Marks allotted are mentioned against each question/part. 7. SECTION B – SUBJECTIVE TYPE QUESTIONS (30 MARKS): i. This section contains 18 questions. ii. A candidate has todo 11 questions. iii. Do as per the instructions given. iv. Marks allotted are mentioned against each question/part. Page 2 of 10  SECTION A: OBJECTIVE TYPE QUESTIONS Q. 1 Answer any 4 out of the given 6 questions on Employability Skills (1 x 4 = 4 marks) i. Which of the following encourage people to recycle household waste by 1 using gamification? a) Recycle bank b) Edukart c) Interview bit d) Cure fit ii. A piece of writing with exactly fifty words is- 1 a)Article b)Paragraph c)Mini saga d)Short story iii. Your friend is assertive and sociable. Which of the following personality 1 traits he/she exhibits- a)Conscientiousness b)Emotional stability c)Agreeableness d)Extraversion iv. Which of the following bar contains icons to provide quick access to 1 commands such as new, open, print, etc.? a)Menu bar b)Formula bar c)Standard bar d)Title bar v. Who can help an organization to analyze energy consumption and advice 1 ways to reduce it- a)Energy consultant b)Energy auditors c)Environmental engineers d)Green designers vi. Identify personality disorder of a person who have inflated sense of their 1 own importance and lacks empathy. a)Borderline b)Narcissistic c)Avoidant d)Paranoid Page 3 of 10 Q. 2 Answer any 5 out of the given 7 questions (1 x 5 = 5 marks) i. A dish consisting boiled or fried vegetables curry made of raw papaya, 1 potato and brinjal is- a) Yakhni b) Santula c) Khaja d) Rizala ii. For preparing base of Makhani gravy your mother will use- 1 a) Boiled onion paste b) Boiled spinach paste c) Chopped onions and tomato paste d) Boiled tomato paste iii. Which of the following statement is incorrect? 1 a) Nizams of Kolkata is an example of fast food outlets. b) Fast food preparation uses highly processed food. c) Commercial establishments of fast food of US is termed as Thermopolium. d) Fast food outlets are equipped with high efficiency automatic kitchen equipments. iv. A snack prepared using fermented batter of rice is- 1 a) Khandvi b)Dhokla c)Khaman d)Vada v. The fresh seasonal vegetable preparation is – 1 a) Variyals b)Pachadi c) Kozhambu d)Poriyals vi. The preserve which is prepared from fruits and also include peels of fruits 1 are- a)Jams b)Jellies c)Marmalades d)Squash vii. An Indian bread Bhakar is prepared using flour of- 1 a) Jowar b)Rice c) Bajra d) Maize Page 4 of 10 Q. 3 Answer any 6 out of the given 7 questions (1 x 6 = 6 marks) i. The traditional Marathi cuisine which is sweet and spicy to taste is- 1 a)Ghoogni b) Dabeli c)Sev usal d)Bhakarwadi ii. The blue coloured chopping board is used for- 1 a)Cheese b)Raw meat c)Fruits d) Fish iii. When sugar is cooked till 104* C to 106* C for preparation of sweets, this 1 stage is called as- a)Half thread b)Three thread c)One thread d)Two and a half thread iv. The basic concept of fast food outlets depends upon these two factors- 1 a)Cheap food and quick cooking b)Large portion size and quick delivery c)Cleanliness and expensive food d)Long cooking time and only takeaways v. The rendered fat of hogs is called as- 1 a)Margarine b)Oil c)Lard d)Butter vi. Which of the following statement is correct- 1 a)Pachadi is pulse preparation without use of onion and garlic b)Kootu is mixed vegetable preparation with coconut c)Gil e firadus is a spicy stew d)Puttu is flaky shallow fried bread vii. Net profit when total sale is Rs.85,000 and food cost and labour cost is 1 Rs.20,000 and overhead cost is Rs. 25,000 will be- a)Rs.35,000 b)Rs.45,000 c)Rs.40,000 d)Rs.30,000 Page 5 of 10 Q. 4 Answer any 5 out of the given 6 questions (1 x 5 = 5 marks) i. Chives is an example of- 1 a)Sauce b)Herb c)Crisps d)Micro greens ii. In which cuisine you commonly use Malvani Masala ? 1 a)Maharashtra b)Andhra Pradesh c)Awadhi d)Jammu and Kashmir iii. Which of the following food is called as high-risk food- 1 a)Oil b)Flour c)Whole spices d)Raw meat iv. Palm jaggery is used instead of sugar in preparation of which of the following 1 sweet- a)Doda b)Dodol c)Mysore pak d)Zarda v. A paper thin crust samosa is popularly called as- 1 a) Singhara b) Potli samosa c) Bohri samosa d) None of the above vi. Name the protein present in wheat which makes it an excellent choice for 1 breads and bread products. a)Gluten b)Lysine c)Arginine d) Cysteine Q. 5 Answer any 5 out of the given 6 questions (1 x 5 = 5 marks) i. The cost which don’t increase or decrease with the changes in output 1 is- a)Fixed cost b)Semi variable cost c)Variable cost d)Material cost Page 6 of 10  ii. A mutton preparation made with both chunks of mutton and minced mutton 1 is- a)TabakMaaz b)Laalmaans c)Rara gosht d)Nihari iii. Shrikhand is associated with which of the following festival- 1 a)Pongal b)Lohri c)Gudipadwa d)Eid iv. Match the following- 1 A. Bacteria i)Cling films B. Organic waste ii)Dust and dirt C. Inorganic waste iii)Methane gas D. Clostridium perfringens iv)Danger zone Choose the correct option- a)A iv, B iii ,C i, D ii b)A iii, B ii, C i , Div c)A ii, B i, C iv, D iii d)A i, B iv, C iii, D ii v. The main ingredient used in preparation of Chikvi is- 1 a)Potato b)Bamboo shoots c)Egg d)Fish vi. Which of the following ingredient must be added to prevent curdling of 1 curd/cream while preparing Indian gravy- a)Spices b)Oil c)Flour d)Water Q. 6 Answer any 5 out of the given 6 questions (1 x 5 = 5 marks) i. Advice a suitable menu to be followed by office mess- 1 a)Fixed b)Ala carte c)Cyclic d)Static Page 7 of 10 ii. Choose correct sequence to be considered while platting the food.- 1 a)Decide on accompaniments ,garnish, prepare framework, customize crockery b)Prepare a framework, garnish, decide on accompaniments, customize crockery c)Prepare a framework, decide on accompaniments, customize crockery, garnish d)Garnish, customize crockery, decide on accompaniments, prepare a framework iii. Alsi ki pinni is considered as nutritious snack as it provides- 1 a)Iron b)Iodine c)Chlorine d)Sodium iv. Which two nutrients provide satiety value to the meal? 1 a)Vitamins and minerals b)Fat and vitamins c)Protein and fat d)Minerals and protein v. Match the following- 1 A. Shammi kebab i)Roasted moong dal B. Dalma ii)Flaky bread C. Sattu iii)Meat and channa dal D. Sheermal iv)Roasted Bengal gram Choose the correct answer- a)A iii ,B ii,C i,D iv b)A ii, B iv,C i,D iii c)A iii, B i,C iv,D ii d)A iv, B i,C ii,D iii vi. For preparation of Sohan Papdi sugar must be cooked till- 1 a)Firm ball stage b)Soft ball stage c)Hard ball stage d) Tough ball stage Page 8 of 10  SECTION B: SUBJECTIVE TYPE QUESTIONS Answer any 3 out of the given 5 questions on Employability Skills (2 x 3 = 6 marks) Answer each question in 20 – 30 words. Q. 7 Give four steps for active learning. 2 Q. 8 Suggest four sources of motivation and inspiration. 2 Q. 9 Spreadsheet programs have become very popular.Justify this statement 2 with two reasons. Q. 10 What are four barriers in becoming entrepreneur? 2 Q. 11 Mention four ways to make your home toxin free. 2 Answer any 3 out of the given 5 questions in 20 – 30 words each (2 x 3 = 6 marks) Q. 12 State two each dishes which can be prepared using white gravy and 2 precautions to be followed while making white gravy. Q. 13 Suggest four ways to prevent contamination by pets. 2 Q. 14 Differentiate between following Indian snacks- 2 a)Vada and Murukku b)Gathiya and khakra Q. 15 Give two points difference between ala carte and table d hote menu. 2 Q. 16 Briefly describe about these desserts - 2 a)Chamcham b)Asharfi Answer any 2 out of the given 3 questions in 30– 50 words each (3 x 2 = 6 marks) Q. 17 Advise your friend about four points to be kept in mind for proper waste 3 water disposal from the kitchen. Also tell two ways to prevent cross contamination. Q. 18 Differentiate between- 3 a)Meenmoilee and Kozhi curry b)Yakhni and Rista c)Dalcha and Haleem Q. 19 Elaborate two each objectives, advantages and limitation of cost accounting. 3 Page 9 of 10 Answer any 3 out of the given 5 questions in 50– 80 words each (4 x 3 = 12 marks) Q. 20 Standard operating procedures are followed while using pre-cooked 4 products. Justify this statement with four reasons.Also list four advantages of using convenience foods. Q. 21 Enlist four ways each to create variety and save time and money while 4 planning a menu. Q. 22 Tell four each unique ingredients of Goa cuisine and famous dishes of 4 Bengali cuisine. Q. 23 Enumerate four factors for each to be kept in mind to make the cookies crisp 4 and easy to spread. Q. 24 The following information has been extracted from the books of XYZ hotel. 4 Calculate the food and labour cost. RECEIPTS AMOUNT(Rs) Sales 1,50,000 Opening stock 40,000 Closing stock 10,000 Fresh purchases 15,000 Wages and salaries 25,000 Electricity 800 Rent 10,000 Telephone 500 LTC paid to staff 2000 Printing 400 Food consumed by staff worth 2000 but charges 1000 Complimentary food 2000 Medical Re-imbursement 800 Laundry 1500 out of which staff uniform 500 Gas and fuel 800 Contribution towards EPF 1000 Interest Subsidy 500 Miscellaneous 500 Page 10 of 10