CBSE Class 12 Sample Paper 2026 for Food Production

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SAMPLE
PAPER
2026

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CBSE | DEPARTMENT OF SKILL EDUCATION
FOOD PRODUCTION (SUBJECT CODE - 809)
Blue-print for Sample Question Paper for Class XII (Session 2025-2026)

Max. Time: 3 Hours Max. Marks: 60

PART A - EMPLOYABILITY SKILLS (10 MARKS):
OBJECTIVE SHORT ANSWER
UNIT TYPE TYPE TOTAL
NAME OF THE UNIT
NO. QUESTIONS QUESTIONS QUESTIONS
1 MARK EACH 2 MARKS EACH
1 COMMUNICATION SKILLS - IV 1 1 2
2 Self-Management Skills - IV 2 1 3

3 ICT Skills - IV 1 1 2

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 07
TOTAL MARKS 1x4=4 2x3=6 10 MARKS

PART B - SUBJECT SPECIFIC SKILLS (50 MARKS):
SHORT SHORT DESCRIPTIVE/
OBJECTIVE ANSWER ANSWER LONG
TYPE TYPE TYPE ANSWER
UNIT NAME OF THE TOTAL
QUESTIONS QUESTIONS- QUESTIONS- TYPE
NO. UNIT QUESTIONS
I II QUESTIONS
1 MARK 2 MARKS 3 MARKS 4 MARKS
EACH EACH EACH EACH
Indian Regional
I 8 - 1 1 10
Cookery
II Indian Snacks 4 1 - - 5
III Indian Gravies 2 1 - - 3
IV Indian Sweets 4 1 - - 5
Presentation of
V 3 - - - 3
Indian Meals
VI Fast Food 2 - - 1 3
Introduction to
VII 2 - - 1 3
Baking
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

Pg. 1

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

Pg. 2

CBSE | DEPARTMENT OF SKILL EDUCATION
FOOD PRODUCTION (SUBJECT CODE - 809)
Blue-print for Sample Question Paper for Class XII (Session 2025-2026)

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 to do 11 questions.
iii. Do as per the instructions given.
iv. Marks allotted are mentioned against each question/part.

Pg. 3

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. In a plastic factory, a lot of articles are being made. The manager finds a number of 1
defective pieces, which have to be discarded. How can s/he minimize this waste?
a. Give it to scrap dealer
b. Dump it in landfill site
c. Re-incorporate it in new products
d. Sell it in the market
ii. Which of the following signs define a formula? 1
a. +
b. =
c. %
d. /
iii. An entrepreneur starts a business, nurtures it and make it reach a point of self- 1
sustenance and then entrepreneur and then entrepreneur sells it and starts a new one.
Which type of entrepreneur is this?
a. Professional
b. Non-technical
c. Technical
d. Industrial
iv. Five factor model is applicable for - 1
a. Motivation
b. Personality
c. Positive Attitude
d. Stress Management
v. Which of the following is not the stage of active listening? 1
a. Receiving
b. Understanding
c. Remembering
d. Non responding
vi. Robin has feelings of inferiority, rejection and criticism. What type of personality 1
disorder is this?
a. Borderline
b. Avoidant
c. Dependent
d. Obsessive

Q. 2 Answer any 5 out of the given 7 questions (1 x 5 = 5 marks)
i. Choose the correct sequence of making melon seed paste. 1
a. Cover with water, Simmer till tender and cool, Wash melon seeds, Grind to
smooth paste
b. Wash melon seeds, Grind to smooth paste, Simmer till tender and cool, Cover
with water
c. Wash melon seeds, Cover with water, Simmer till tender and cool, Grind to
smooth paste
d. Simmer till tender and cool, Wash melon seeds, Cover with water, Grind to
smooth paste
ii. The main ingredient used for preparation of Khar is- 1
a. Jack fruit
b. Raw papaya
c. Yam
d. Betel nut
iii. In which cuisine you commonly use Malvani Masala? 1
a. Maharashtra
b. Andhra Pradesh
c. Awadhi
Pg. 4

d. Jammu and Kashmir
iv. Sardines is an example of convenience foods. 1
a. Frozen
b. Dehydrated
c. Hydrated
d. Canned
v. Your friend has added high concentration of sugar while baking the cookies, what will 1
be its effect on the yeast action?
a. Increase the yeast activity
b. Retard the yeast activity
c. Over fermentation
d. Kills the yeast
vi. Match the following- 1

SWEETS SUGAR SYRUP STAGE
A. Sohan papdi i. 121°C to 130°C
B. Chikki ii. 100°C
C. Gajak iii. 118°C to 120°C
D. Rasgulla iv. 112°C to 116°C

Choose the correct option.
a. A ii, B iv, C i, D iii
b. A iii, B i, C iv, D ii
c. A iv, B i, C ii, D iii
d. A ii, B iii, C iv, D i
vii. Which of the following helps to save time and energy in the kitchen? 1
a. Selecting food from different food groups
b. Blending of different colours in the food
c. By arranging kitchen items properly
d. Including different variety of cooking

Q. 3 Answer any 6 out of the given 7 questions (1 x 6 = 6 marks)
i. In which of the following snack poppy seeds are used in its preparation? 1
a. Dabeli
b. Bhakarwadi
c. Murukku
d. Ghoogni
ii. Which of the following is not the principles of menu planning? 1
a. Appetizers, soups, starters and main courses should be separate groups. ·
b. In every group, the lighter dishes should be listed before the richer ones. ·
c. Salads should be highlighted.
d. Dessert section should be listed with bread section.
iii. Which ingredient is used as meat tenderizer? 1
a. Ker
b. Kachri
c. Kokum
d. Ver
iv. Choose the incorrect pair. 1
a. White gravy: Cream
b. Makhani gravy: Onion
c. Green gravy: Flour
d. Yellow gravy: Milk
v. A combination of five dals, vegetables and mutton is- 1
a. Yakhni
b. Santula
c. Oondhiya
d. Dhansak
vi. Which of the following eating habit you must follow? 1
Pg. 5

a. Prefer using refined flour
b. Use saturated fats
c. Consume variety of oils
d. Avoid products such as curd and buttermilk
vii. Calculate Gross profit percentage when food cost is ₹ 5000 and sale is ₹ 20000. 1
a. 25%
b. 50%
c. 75%
d. 100%

Q. 4 Answer any 5 out of the given 6 questions (1 x 5 = 5 marks)
i. Name the snack prepared especially during Vinayak Chaturthi. 1
a. Channa sundal
b. Singhara
c. Chikvi
d. Fritters
ii. Electricity bill is an example of- 1
a. Fixed cost
b. Semi-variable cost
c. Variable cost
d. Constant cost
iii. Which of the following statement is incorrect? 1
a. Always clean raw vegetables and meat in the same bowl.
b. Cover the cooked food and store it away while cleaning the kitchen.
c. Empty dustbins regularly and don’t allow them to overflow.
d. Don’t allow pets into the kitchen.
iv. A flour prepared by dry roasting mainly barley or bengal gram is- 1
a. Sattu
b. Santula
c. Sidu
d. Sangria
v. Which sweet is prepared using palm jaggery? 1
a. Doda
b. Dodol
c. Bibinca
d. Chenna poda
vi. What advice will you give to your sister for preparing soft cookies? 1
a. Prepare cookies of small size
b. Use low sugar and fat content
c. Cookies should be under baked
d. Use low proportion of liquid

Q. 5 Answer any 5 out of the given 6 questions (1 x 5 = 5 marks)
i. Match the following- 1

SNACK INGREDIENT
A. Poha i. Black lentils
B. Upma ii. Gram flour
C. Fafda iii. Semolina
D. Paniyaram iv. Pressed rice

Choose the correct option.
a. A ii, B iv, C i, D iii
b. A iii, B i, C iv, D ii
c. A iv, B iii, C ii, D i
d. A ii, B iii, C iv, D i
ii. Which among the following is high-risk food? 1
Pg. 6

a. Soyabean
b. Dried legumes
c. Raw rice
d. Seafood
iii. are thin pancakes made up of fermented rice flour batter. 1
a. Appam
b. Puttu
c. Pathiri
d. Avial
iv. Which is the popular sweet of eastern India made with pancakes? 1
a. Bhapa Doi
b. Thekua
c. Patisapta
d. Puran poli
v. Chives is an example of- 1
a. Micro greens
b. Fresh Herbs
c. Crisps
d. Preserves
vi. Your mother went to Manali to attend marriage of her friend’s son. She was served 1
with variety of dishes but she liked the local bread of Himachal cuisine. State the
name of this bread.
a. Palda
b. Mittha
c. Dham
d. Sidu

Q. 6 Answer any 5 out of the given 6 questions (1 x 5 = 5 marks)
i. Which is the appropriate cooking method used for preparation of Gathiya? 1
a. Sauteing
b. Grilling
c. Shallow frying
d. Deep frying
ii. What is an advantage of following standard operating procedures while using pre- 1
cooked products in fast food outlets?
a. Serves large portion size
b. Guarantees cheap food
c. Controls portion size
d. Ensures quick delivery of the order
iii. Match the following- 1

DISH INGREDIENT
A. Khatkhatem i. Pork
B. Sorpotel ii. Fish
C. Caldeen iii. Meat
D. Vindaloo iv. Vegetables

Choose the correct option.
a. A ii, B iv, C i, D iii
b. A iv, B iii, C ii, D i
c. A iii, B i, C iv, D ii
d. A i, B iv, C ii, D iii
iv. You bought canned fruits from the market. Name the metallic contaminant which 1
might be present in it.
a. Lead
b. Cobalt
c. Tin
d. Zinc
v. Which is the main ingredient used in the preparation of Ashrafi? 1
Pg. 7

a. Eggs
b. Curd
c. Apricot
d. Almond
vi. Choose the correct pair. 1
a. Jam: Vegetable peel
b. Jellies: Fruit juices
c. Marmalades: Vegetable juices
d. Pickles: Fruit peel

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 Listening attentively is important. Justify this statement with four reasons. 2
Q. 8 Enumerate four ways to manage stress. 2
Q. 9 Mention any four presentation software. 2
Q. 10 What four attitudes are required to become an entrepreneur? 2
Q. 11 Give four benefits of green jobs. 2

Answer any 3 out of the given 5 questions in 20 – 30 words each (2 x 3 = 6 marks)
Q. 12 Differentiate between Fish kabiraji and Amritsari macchi. 2
Q. 13 List two precautions for each to be considered while preparing brown and kadhai 2
gravy.
Q. 14 Tell about any four sweets prepared using Chenna. 2
Q. 15 List four features of Ala carte menu. 2
Q. 16 What four precautions should be adopted while handling raw meat? 2

Answer any 2 out of the given 3 questions in 30– 50 words each (3 x 2 = 6 marks)
Q. 17 List six objectives of cost accounting. 3
Q. 18 How are following dishes prepared? 3
a. Kootu
b. Dalcha
c. Roganjosh
Q. 19 Give three differences between organic and inorganic waste. 3

Answer any 3 out of the given 5 questions in 50– 80 words each (4 x 3 = 12 marks)
Q. 20 Your mother is working and has a busy schedule. She prefers eating fast food. 4
a. Tell her two each benefits and drawbacks of fast food.
b. Present any four salient features of fast food.
Q. 21 a. Give two points difference between hard and soft wheat. 4
b. Enumerate any four roles of fat in baking.
Q. 22 While planning meals for different occasions various factors should be considered to 4
make the menu planning effective. Discuss about any four such factors.
Q. 23 Differentiate between- 4
a. Shammi kebab and Galavati kebab
b. Macha Ghanta and Patrapada Macha
Q. 24 a. Calculate the following- 4
i. Food cost; when food cost percentage is 30% and sales is ₹ 4200.
ii. Sales; when food cost percentage is 40% and food cost is ₹ 7600.
b. Determine the Overhead cost and its percentage to Net Sales from the
following data-

RECEIPTS AMOUNT (in ₹)
Sales 70,000
Depreciation 2000

Pg. 8

Electricity 3000
Gas and Fuel 1000
Miscellaneous expenses 5000
Advertisement 3000

Pg. 9

Study Materials
Notes

Model Papers Class 6 Notes

Sample Papers Class 7 Notes
Half Yearly Sample Papers Class 8 Notes

Class 9 Notes
Important Resources
Class 10 Notes
Periodic Table
Class 11 Notes
Writing Skills / Formats

Maps of India / World Class 12 Notes

Books and Solutions

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HC Verma Chapter Wise Solutions
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