CBSE Class 10 Food Production Question Paper 2020

H$moS> Z§.
Code No. 96
amob Z§. narjmWu H$moS >H$mo CÎma-nwpñVH$m Ho$ _wI-n¥ð
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10.15 ~Oo go 10.30 ~Oo VH$ N>mÌ Ho$db at 10.15 a.m. From 10.15 a.m. to
10.30 a.m., the students will read the
àíZ-nÌ H$mo n‹T>|Jo Am¡a Bg Ad{Y Ho$ Xm¡amZ question paper only and will not
do CÎma-nwpñVH$m na H$moB© CÎma Zht {bI|Jo & write any answer on the
answer-book during this period.

ImÚ CËnmXZ
FOOD PRODUCTION

{ZYm©[aV g_` : 2 KÊQ>o A{YH$V_ A§H$ : 50
Time allowed : 2 hours Maximum Marks : 50

.96 1 P.T.O.

gm_mÝ` {ZX}e :
{ZåZ{b{IV {ZX}em| H$mo ~hþV gmdYmZr go n{‹T>E Am¡a CZH$m g™Vr go nmbZ H$s{OE :
(a) Bg àíZ-nÌ _| Xmo IÊS> h¢ — IÊS> H$ … amoOJma H$m¡eb Am¡a IÊS> I … {df` H$m¡eb &
(b) IÊS> H$ … amoOJma H$m¡eb (10 A§H$)
(i) {XE JE 6 àíZm| _| go {H$Ýht 4 àíZm| Ho$ CÎma Xr{OE & àË`oH$ àíZ 1 A§H$ H$m h¡ &
(ii) {XE JE 5 àíZm| _| go {H$Ýht 3 àíZm| Ho$ CÎma Xr{OE & àË`oH$ àíZ 2 A§H$ H$m h¡ &
(c) IÊS> I … {df` H$m¡eb (40 A§H$)
(i) {XE JE 12 àíZm| _| go {H$Ýht 10 àíZm| Ho$ CÎma Xr{OE & àË`oH$ àíZ 1 A§H$ H$m h¡ &
(ii) {XE JE 6 àíZm| _| go {H$Ýht 4 àíZm| Ho$ CÎma Xr{OE & àË`oH$ àíZ 2 A§H$ H$m h¡ &
(iii) {XE JE 6 àíZm| _| go {H$Ýht 4 àíZm| Ho$ CÎma Xr{OE & àË`oH$ àíZ 3 A§H$ H$m h¡ &
(iv) {XE JE 4 àíZm| _| go {H$Ýht 2 àíZm| Ho$ CÎma Xr{OE & àË`oH$ àíZ 5 A§H$ H$m h¡ &
(d) Bg àíZ-nÌ _| 39 àíZ em{_b h¢ {OZ_| go 27 àíZm| Ho$ CÎma XoZo h¢ &
(e) g^r àíZm| Ho$ {deof ^mJ/IÊS> H$mo ghr H«$_ _| H$s{OE &
(f) A{YH$V_ g_` 2 K§Q>o h¡ &
IÊS> H$
(amoOJma H$m¡eb) (10 A§H$)
{XE JE 6 àíZm| ‘| go {H$Ýht 4 àíZm| Ho$ CÎma Xr{OE & à˶oH$ àíZ 1 A§H$ H$m h¡ & 14=4

1. My new dress is black and white.
`h {H$g àH$ma Ho$ dmŠ` H$m CXmhaU h¡ ? 1
(A) AmXoeH$ (Imperative)
(B) KmofUmË_H$ (Declarative)
(C) àíZdmMH$ (Interrogative)
(D) {dñ_`m{X~moYH$ (Exclamatory)
2. {dÚmWu Bggo AnZm Ü`mZ Ho$pÝÐV H$a, em§V hmo gH$Vo h¢ & 1
(A) ì`m`m_ Ûmam
(B) `moJm Ûmam
(C) Iob H$a
(D) ~m±Q> H$a
.96 2

General Instructions :
Read the following instructions very carefully and strictly follow them :
(a) This question paper consists of two sections viz. Section A : Employability
Skills and Section B : Subject Skills.
(b) Section A : Employability Skills (10 Marks)
(i) Answer any 4 questions out of the given 6 questions of 1 mark each.
(ii) Answer any 3 questions out of the given 5 questions of 2 marks each.
(c) Section B : Subject Skills (40 Marks)
(i) Answer any 10 questions out of the given 12 questions of 1 mark each.
(ii) Answer any 4 questions out of the given 6 questions of 2 marks each.
(iii) Answer any 4 questions out of the given 6 questions of 3 marks each.
(iv) Answer any 2 questions out of the given 4 questions of 5 marks each.
(d) This question paper contains 39 questions out of which 27 questions are to be
answered.
(e) All questions of a particular part/section must be attempted in the correct
order.
(f) The maximum time allowed is 2 hours.

SECTION A
(Employability Skills) (10 Marks)

Answer any 4 questions out of the given 6 questions of 1 mark each : 14=4

1. My new dress is black and white.
This is an example of which type of sentence ? 1
(A) Imperative
(B) Declarative
(C) Interrogative
(D) Exclamatory

2. Students can focus their mind and become calm by 1
(A) Exercise
(B) Yoga
(C) Playing
(D) Sharing

.96 3 P.T.O.

3. H$åß`yQ>a na, {nN>br {H«$`m H$mo [adg© (Reverse) H$aZo Ho$ {bE Amn {H$g em°Q>©H$Q> H$s
(shortcut key) H$m à`moJ H$a|Jo ? 1
(A) Ctrl+Z
(B) Ctrl+V
(C) Ctrl+P
(D) Ctrl+B

4. A{YH$ _moQ>m hmoZo na {H$emoa AnZo eara Ho$ à{V Jå^ra ê$n go gMoV hmo OmVo h¢ & dh
^moOZ ImZm ~§X H$a XoVo h¢ & dh {H$g àH$ma Ho$ VZmd go J«ñV hmo gH$Vo h¢ ? 1
(A) emar[aH$
(B) Am{W©H$
(C) _mZ{gH$
(D) gm_m{OH$
5. EZ.Eg.S>r.E\$. (NSDF) H$m nyU© ê$n Š`m h¡ ? 1
(A) ZoeZb gmoeb S>odbn_|Q> \w$b{\$b_|Q> (National Social Development
Fulfillment)
(B) ZoeZb gmogmBQ>b S>odbn_|Q> \§$S> (National Societal Development Fund)
(C) ZoeZb g{d©g S>odbn_|Q> \§$S (National Service Development Fund)
(D) ZoeZb pñH$b S>odbn_|Q> \§$S> (National Skill Development Fund)
6. B©-An{eîQ> (E-waste) _| Š`m gpå_{bV hmoVm h¡ ?
\|$Ho$ hþE 1
(A) Q>m`a
(B) H$m±M
(C) BboŠQ´>m°{ZH$ CnH$aU
(D) A˜~ma
{XE JE 5 àíZm| ‘| go {H$Ýht 3 àíZm| Ho$ CÎma Xr{OE & à˶oH$ àíZ 2 A§H$ H$m h¡ & 23=6
7. EH$ CÚ_r Ho$ Mma ì`mdgm{`H$ H$m`m] H$s gyMr ~ZmBE & 2
8. H$åß`yQ>a H$mo dm`ag g§H«$_U go ~MmZo Ho$ Mma VarHo$ gwPmBE & 2
9. Tina is wearing pink shoes for her birthday.
Bg dmŠ` _| g§km, {H«$`m, {H«$`m-{deofU Ed§ {deofU H$mo nhMm{ZE & 2
10. h[aV AW©ì`dñWm Ho$ Xmo joÌm| H$m Zm_ ~VmBE & 2
11. AmË_-OmJê$H$Vm d ñd-{Z`_Z go Amn Š`m g_PVo h¢ ? 2

.96 4

3. To reverse the last action, which shortcut key will you use on the
computer ? 1
(A) Ctrl+Z
(B) Ctrl+V
(C) Ctrl+P
(D) Ctrl+B
4. When overweight, adolescents become critically conscious of their body.
They stop eating food. They may suffer from which type of stress ? 1
(A) Physical
(B) Financial
(C) Mental
(D) Social
5. What is the full form of NSDF ? 1
(A) National Social Development Fulfillment
(B) National Societal Development Fund
(C) National Service Development Fund
(D) National Skill Development Fund
6. What does E-waste include ?
Discarded 1
(A) tyres
(B) glass
(C) electronic devices
(D) newspaper

Answer any 3 questions out of the given 5 questions of 2 marks each : 23=6
7. List four commercial functions of an entrepreneur. 2
8. Suggest four ways to prevent virus infection in a computer. 2
9. Tina is wearing pink shoes for her birthday.
Identify the noun, verb, adverb and adjective in this sentence. 2
10. Mention two sectors of Green Economy. 2
11. What do you understand by self-awareness and self-regulation ? 2

.96 5 P.T.O.

IÊS> I
({df¶ H$m¡eb) (40 A§H$)

{XE JE 12 àíZm| ‘| go {H$Ýht 10 àíZm| Ho$ CÎma Xr{OE & à˶oH$ àíZ 1 A§H$ H$m h¡ & 110=10

12. H$m¡Z-gm {dQ>m{_Z nH$mZo na ^r ZîQ> Zht hmoVm h¡ ? 1
(A) {dQ>m{_Z E
(B) {dQ>m{_Z ~r
(C) {dQ>m{_Z gr
(D) Cn`w©º$ _| go H$moB© Zht

13. Vmn XoZo na, H$m¡Z-gm nm¡{ï>H$ VÎd H$moEJwboQ> (coagulate) hmo OmVm h¡ ? 1
(A) dgm
(B) {dQ>m{_Z
(C) àmoQ>rZ
(D) H$m~m}hmBS´>oQ>

14. g¡ÝS>{dM ~ZmZo na EH$ AË`ÝV VmµOr ~«¡S> H¡$gr hmo OmEJr ? 1

(A) g™V (tough)
(B) Jrbr (soggy)
(C) Za_ (soft)
(D) gyIr (dry)

15. {~ñHw$Q> ~ZmZo Ho$ {bE H$m¡Z-gr nmH$ {d{Y à`moJ H$s OmVr h¡ ? 1

(A) {J«qbJ (Grilling)
(B) nmoqMJ (Poaching)
(C) amopñQ>¨J (Roasting)
(D) ~oqH$J (Baking)
.96 6

SECTION B
(Subject Skills) (40 Marks)

Answer any 10 questions out of the given 12 questions of 1 mark each : 110=10

12. Which vitamin is not destroyed by cooking ? 1
(A) Vitamin A
(B) Vitamin B
(C) Vitamin C
(D) None of the above

13. Which nutrient coagulates when heat is applied ? 1
(A) Fats
(B) Vitamins
(C) Proteins
(D) Carbohydrates

14. A very fresh bread when used for making sandwiches will become 1
(A) tough
(B) soggy
(C) soft
(D) dry

15. Which method of cooking is used for making biscuits ? 1
(A) Grilling
(B) Poaching
(C) Roasting
(D) Baking

.96 7 P.T.O.

16. EH$ ŠbmoµÁS> g¡ÝS>{dM H$m CXmhaU h¡ 1

(A) Šb~ g¡ÝS>{dM
(B) H¡$Zmno
(C) \o$g g¡ÝS>{dM
(D) Cn`w©º$ _| go H$moB© Zht

17. H$m¡Z-gm gbmX {S>µOQ>© (Dessert) H$s Vah namogm Om gH$Vm h¡ ? 1

(A) \«y$Q> gbmX
(B) nmñVm gbmX
(C) do{OQ>o~b gbmX
(D) àmoQ>rZ gbmX

18. {dÚwV²-Mwå~H$s` (BboŠQ´>mo_¡½Zo{Q>H$) Va§Jm| H$s ghm`Vm go ImZm nH$mZo H$s {H«$`m Š`m
H$hbmVr h¡ ? 1

(A) ~oqH$J (Baking)
(B) BÝS>ŠeZ (Induction)
(C) àoea Hw$qH$J (Pressure cooking)
(D) gm¡a Hw$qH$J (Solar cooking)

19. H$moëgbm° (Coleslaw) gbmX EH$ CXmhaU h¡ 1

(A) àmoQ>rZ gbmX H$m
(B) do{OQ>o~b gbmX H$m
(C) \«y$Q> gbmX H$m
(D) nmñVm gbmX H$m
.96 8

16. An example of closed sandwich is 1

(A) Club sandwich

(B) Canapes

(C) Face sandwich
(D) None of the above

17. Which salad can be served as dessert ? 1

(A) Fruit salad

(B) Pasta salad

(C) Vegetable salad

(D) Protein salad

18. The process in which cooking of food is done with the help of
electromagnetic waves is called 1

(A) Baking

(B) Induction

(C) Pressure cooking

(D) Solar cooking

19. Coleslaw salad is an example of 1

(A) Protein salad

(B) Vegetable salad
(C) Fruit salad

(D) Pasta salad

.96 9 P.T.O.

20. gyn H$mo Jm‹T>m H$aZo _| Cn`moJ {H$E OmZo dmbo nXmW© H$m CXmhaU h¡ 1

(A) ~o{gb (Basil)
(B) VoOnÎmm
(C) Mmdb
(D) WmB_ (Thyme)

21. {ZåZ{b{IV gyn _| go H$m¡Z-gm J_© gyn H$m CXmhaU h¡ ? 1

(A) JµOnmMmo (Gazpacho)
(B) gmaH$s
(C) {d{eídmµO (Vichyssoise)
(D) H«$s_ Am°\$ Q>mo_¡Q>mo

22. Bgo S>mbZo go gpãµO`m| H$mo nH$mZo H$m g_` ~‹T> OmVm h¡ & 1

(A) Zt~y
(B) ~oqH$J gmoS>m
(C) ~oqH$J nmCS>a
(D) Z_H$

23. \«|$M \«$mBµO (french fries) ~ZmZo hoVw Bg àH$ma Ho$ H$Q> (cut) H$m à`moJ hmoVm h¡ : 1

(A) Oy{b`Z (Julienne)
(B) doO (Wedge)
(C) ~oQ>Z (Baton)
(D) M§Šg (Chunks)

.96 10

20. An example of thickening agent used in soup is 1

(A) Basil

(B) Bay leaf

(C) Rice

(D) Thyme

21. Which of the following soups is an example of hot soup ? 1

(A) Gazpacho

(B) Sarki

(C) Vichyssoise

(D) Cream of tomato

22. Cooking time of vegetables increases with the addition of 1

(A) Lemon

(B) Baking soda

(C) Baking powder

(D) Salt

23. This type of cut is used to cut potatoes for french fries : 1

(A) Julienne

(B) Wedge

(C) Baton

(D) Chunks

.96 11 P.T.O.

{XE JE 6 àíZm| ‘| go {H$Ýht 4 àíZm| Ho$ CÎma Xr{OE & à˶oH$ àíZ 2 A§H$ H$m h¡ & 24=8
24. nH$mZo Ho$ Mma CÔoí` {b{IE & 2
25. H¡$Zmno (Canapes) go Amn Š`m g_PVo h¢ ? BgHo$ {bE Xmo Q>m°qn½g (toppings) H$m gwPmd
Xr{OE & 2
26. gmYmaU gbmX `m¡{JH$ gbmX go {H$g àH$ma {^Þ h¡ ? 2
27. H¡$am_obmBµOoeZ (caramelization) go Amn Š`m g_PVo h¢ ? EH$ Cn`wº$ CXmhaU Xr{OE & 2
28. H«$s_ (cream) gyn Ed§ ß`yao (purée) gyn Ho$ ~rM EH$ A§Va {b{IE & 2

29. {ZåZ{b{IV àË`oH$ H$m EH$ H$maU Xr{OE : 2
(a) _eê$_ H$mo H$mµJµO _| ^ÊS>maU H$aZm Mm{hE &
(b) bhgwZ H$s \$m±H$m| (cloves) H$mo Cn`moJ H$aZo Ho$ VwaÝV nhbo Vmo‹S>Zm Mm{hE &

{XE JE 6 àíZm| ‘| go {H$Ýht 4 àíZm| Ho$ CÎma Xr{OE & à˶oH$ àíZ 3 A§H$ H$m h¡ & 34=12

30. dgm Ho$ _mÜ`_ _| nH$mZo H$s VrZ {d{Y`m| H$m dU©Z H$s{OE & 3

31. {ZåZ{b{IV _| AÝVa ñnîQ> H$s{OE : 3
(a) ~m°`qbJ (Boiling) d {g_[a¨J (Simmering)
(b) ~«m°BqbJ (Broiling) d {J«qbJ (Grilling)
(c) nmoqMJ (Poaching) d ñQy>B§J (Stewing)
32. g¡ÝS>{dM Ho$ ñàoS> d {\$qbJ H$s Xmo-Xmo ^y{_H$mE± g_PmBE & àË`oH$ Ho$ EH$-EH$ CXmhaU
Xr{OE & 3

33. {ZåZ{b{IV gyn H¡$go ~ZmE OmVo h¢ ? 3
(a) {~ñH$ (Bisque)
(b) dobyVo (Veloute)
(c) MmCS>a (Chowders)
34. ImZm nH$mVo g_` nmofH$-VÎdm| (nutrients) H$mo gwa{jV aIZo Ho$ N>: gwPmd {b{IE & 3

35. {ZåZ{b{IV {n½_|Q> (pigment) na Aåbr` `m jmar` _mÜ`_ H$m Š`m à^md n‹S>Vm h¡ ? 3
(a) âbodmoZ (Flavones)
(b) EÝWmogmE{ZZ (Anthocyanin)
(c) Šbmoamo{\$b (Chlorophyll)$
.96 12

Answer any 4 questions out of the given 6 questions of 2 marks each : 24=8

24. Give four objectives of cooking. 2

25. What do you mean by canapes ? Suggest two toppings for it. 2

26. How is simple salad different from compound salad ? 2

27. What do you understand by caramelisation ? Give a suitable example. 2

28. Write one difference between cream soups and purée soups. 2
29. Give one reason for each of the following : 2
(a) Mushrooms should be stored in paper bags.
(b) Garlic cloves should be broken just before use.

Answer any 4 questions out of the given 6 questions of 3 marks each : 34=12

30. Describe three methods of cooking using medium of fat. 3

31. Differentiate between the following : 3
(a) Boiling and Simmering
(b) Broiling and Grilling
(c) Poaching and Stewing

32. Explain two roles each of spread and filling of a sandwich. Give one
example of each. 3

33. How are the following soups prepared ? 3
(a) Bisque
(b) Veloute
(c) Chowders

34. Write six tips to save nutrients while preparing food. 3

35. What is the effect of acidic or alkaline medium on the following
pigments ? 3
(a) Flavones
(b) Anthocyanin
(c) Chlorophyll

.96 13 P.T.O.

{XE JE 4 àíZm| ‘| go {H$Ýht 2 àíZm| Ho$ CÎma Xr{OE & à˶oH$ àíZ 5 A§H$ H$m h¡ & 52=10

36. (a) Vmn Ho$ ao{S>EeZ (Radiation) Ed§ H$ÝS>ŠeZ (Conduction) {gÕm§Vm| H$s ì`m»`m
H$s{OE &
(b) {ZåZ{b{IV nmH$ {d{Y`m| H$m g§jon _| dU©Z H$s{OE :
(i) ~«oqµOJ (Braising)
(ii) ~oqH$J (Baking)
(iii) amopñQ>¨J (Roasting) 2+3=5

37. (a) gbmX H$mo n[a^m{fV H$s{OE &
(b) gbmX Ho$ {d{^Þ ^mJm| (parts) H$s _w»` ^y{_H$m g_PmBE & 1+4=5

38. (a) {H$Ýht VrZ AÝVam©ï´>r` gynm| H$m dU©Z H$s{OE &
(b) gyn H$mo ñdñW ^moOZ Š`m| _mZm OmVm h¡ ? Xmoo H$maU {b{IE & 3+2=5

39. VmOm AXaH$, Q>_mQ>a, JmOa, _Q>a Ed§ bhgwZ IarXZo Ho$ {bE Amn H$m¡Z-go Xmo-Xmo JwUm| H$m
{ZarjU H$a|Jo ? 5

.96 14

Answer any 2 questions out of the given 4 questions of 5 marks each : 52=10

36. (a) Elaborate radiation and conduction principles of heat.
(b) Briefly describe the following methods of cooking :
(i) Braising
(ii) Baking
(iii) Roasting 2+3=5

37. (a) Define salads.

(b) Explain the main role of different parts of a salad. 1+4=5

38. (a) Describe any three international soups.

(b) Why is soup considered as a healthy food ? Write two reasons. 3+2=5

39. What two qualities each will you check to buy fresh ginger, tomato,
carrot, peas and garlic ? 5

.96 15 P.T.O.