CBSE Class 12 Food Production III Question Paper 2019

SET-4
Series BVM H$moS> Z§.
Code No. 241
amob Z§. narjmWu H$moS >H$mo CÎma-nwpñVH$m Ho$ _wI-n¥ð
Roll No. >na Adí` {bIo§ &
Candidates must write the Code on the
title page of the answer-book.

 H¥$n`m Om±M H$a b| {H$ Bg àíZ-nÌ _o§ _w{ÐV n¥ð> 7 h¢ &
 àíZ-nÌ _| Xm{hZo hmW H$s Amoa {XE JE H$moS >Zå~a H$mo N>mÌ CÎma-nwpñVH$m Ho$ _wI-n¥>ð> na {bI| &
 H¥$n`m Om±M H$a b| {H$ Bg àíZ-nÌ _| >33 àíZ h¢ &
 H¥$n`m àíZ H$m CÎma {bIZm ewê$ H$aZo go nhbo, àíZ H$m H«$_m§H$ Adí` {bI| &
 Bg àíZ-nÌ H$mo n‹T>Zo Ho$ {bE 15 {_ZQ >H$m g_` {X`m J`m h¡ & àíZ-nÌ H$m {dVaU nydm©• _|
10.15 ~Oo {H$`m OmEJm & 10.15 ~Oo go 10.30 ~Oo VH$ N>mÌ Ho$db àíZ-nÌ H$mo n‹T>|Jo Am¡a
Bg Ad{Y Ho$ Xm¡amZ do CÎma-nwpñVH$m na H$moB© CÎma Zht {bI|Jo &
 Please check that this question paper contains 7 printed pages.
 Code number given on the right hand side of the question paper should be
written on the title page of the answer-book by the candidate.
 Please check that this question paper contains 33 questions.
 Please write down the Serial Number of the question before
attempting it.
 15 minute time has been allotted to read this question paper. The question
paper will be distributed at 10.15 a.m. From 10.15 a.m. to 10.30 a.m., the
students will read the question paper only and will not write any answer on
the answer-book during this period.

ImÚ CËnmXZ – III
FOOD PRODUCTION – III
{ZYm©[aV g_` : 3 KÊQ>o A{YH$V_ A§H$ : 60
Time allowed : 3 hours Maximum Marks : 60

241 1 P.T.O.

{ZX}e : g^r àíZ A{Zdm`© h¢ &
Instructions : All questions are compulsory.
(i) Bg àíZ-nÌ _| 33 àíZ em{_b h¢ {OZ_| go Aä`Wu H$mo {g\©$ 25 àíZ H$aZo H$s µOê$aV
h¡ &
(ii) àíZ-nÌ Xmo IÊS>m| _| {d^m{OV h¡ &
IÊS> A
 ~hþ{dH$ënr` àíZ /[aº ñWmZ ^[aE /grYo àíZ : Hw$b 12 àíZ em{_b h¢ Omo
1 – 1 A§H$ Ho$ h¢ & BZ_| go {H$Ýht 10 àíZm| Ho$ CÎma Xr{OE &

 A{V bKw CÎmar` àíZ : BZ_| Hw$b 7 àíZ em{_b h¢, àË`oH$ 2 A§H$ Ho$ h¢ & BZ_| go
{H$Ýht 5 àíZm| Ho$ CÎma Xr{OE &
 bKw CÎmar` àíZ : BZ_| Hw$b 7 àíZ em{_b h¢, àË`oH$ 3 A§H$ Ho$ h¢ & BZ_| go
{H$Ýht 5 àíZm| Ho$ CÎma Xr{OE &
IÊS> ~
XrK© CÎmar` /{Z~ÝYmË_H$ àíZ : BZ_| Hw$b 7 àíZ em{_b h¢, àË`oH$ 5 A§H$ Ho$ h¢ & BZ_|
go {H$Ýht 5 àíZm| Ho$ CÎma Xr{OE &
General Instructions :

(i) This question paper contains 33 questions, out of which the candidate
needs to attempt only 25 questions.

(ii) Question paper is divided into two sections.

SECTION A
 Multiple choice questions / Fill in the blanks/Direct questions :
contains total 12 questions of 1 mark each. Answer any
10 questions.
 Very short answer type questions : contains total 7 questions of
2 marks each. Answer any 5 questions.
 Short answer type questions : contains total 7 questions of 3 marks
each. Answer any 5 questions.
SECTION B

Long answer / Essay type questions : contains total 7 questions of 5 marks
each. Answer any 5 questions.
241 2

IÊS> A$
SECTION A

~mah àíZm| ‘| go {H$Ýht Xg àíZm| Ho$ CÎma Xr{OE : 110=10
Answer any ten questions from twelve questions :

1. nmÎmo¶ (Pâté) go Amn ³¶m g‘PVo h¢ ? 1
What do you understand by Pâté ?

2. BbmpñQ>Z (Elastin) ³¶m hmoVm h¡ ? ‘rQ> nmH$ {H«$¶m ‘| BgH$s ³¶m ^y{‘H$m h¡ ? 1
What is Elastin ? What is its role in meat cookery ?

3. g~m¶m| {H$g go ~ZVm h¡ ? 1
What is sabayon made of ?

4. e¡µ’$ JmS>} ‘m±µOo (Chef garde manger) ‘| H$m¡Z-go Xmo hþZa hmoZo Mm{hE ? 1
Which two skills should a Chef garde manger possess ?

5. EH$ n¡boQ> ZmBµ’$ (palette knife) H$m ³¶m Cn¶moJ h¡ ? 1
What is a palette knife used for ?

6. ~wHo$ JmZu (bouquet garni) H$s Xmo gm‘{J«¶m| H$mo {b{IE & 1
Write two ingredients of bouquet garni.

7. goÊS>{dM ‘| ~og (Base) à¶moJ H$aZo Ho$ Xmo H$maU {b{IE & 1
Write two reasons for using base in a sandwich.

8. newAm| H$mo dY H$aZo go nhbo CÝh| Cndmg na ³¶m| aIm OmVm h¡ ? 1
Why are animals kept on fasting before slaughtering them ?

9. ‘N>br Ho$ Xmo ³bm{gH$b E{nQ>mBµOam| (classical appetizers) Ho$ CXmhaU Xr{OE & 1
Give two examples of classical appetizers of fish.

10. {~ñH$ (Bisque) ³¶m h¡ ? Bgo {H$ggo ~ZmVo h¢ ? 1
What is a Bisque ? What is it made of ?

11. H$Zob (Quenelle) go Amn ³¶m g‘PVo h¢ ? 1
What do you understand by Quenelle ?

12. J¡boÝQ>mBZ (Galantine) ³¶m h¡ ? 1
What is Galantine ?
241 3 P.T.O.

gmV àíZm| ‘| go {H$Ýht nm±M àíZm| Ho$ CÎma Xr{OE : 25=10
Answer any five questions from seven questions :

13. EH$ ì¶mdgm{¶H$ agmoB©Ka H$s ¶moOZm (bo-AmCQ>) ‘oZy Ed§ g{d©g Ho$ AZwgma ³¶m| ~ZmB© OmVr
h¡ ? EH$-EH$ CXmhaU XoH$a g‘PmBE & 2
Why is the layout of a commercial kitchen planned according to the menu
and service ? Explain with the help of an example each.

14. EM.E.gr.gr.nr. (HACCP) Ho$ Mma CÔoí¶ {b{IE & 2
Write four objectives of HACCP.

15. ì¶mdgm{¶H$ agmoB©Ka Ho$ Mma CnH$aUm| Ho$ Zm‘ ~VmBE {OÝh| AbJ {~Obr Ho$ nmda ßdmB§Q>
H$s Amdí¶H$Vm hmoVr h¡ & 2
Name four equipments of a commercial kitchen which require separate
electrical power points.

16. ~mµOma ‘| {~H$Zo dmbr Xmo µâb¡Q> {µ’$e (flat fish) d Xmo amCÝS> {µ’$e (round fish) Ho$ Zm‘
{b{IE & 2
Name two flat fishes and two round fishes sold in the market.

17. h¡‘~J©a (Hamburger) Ed§ ³b~ g¡ÝS>{dM (Club sandwich) Ho$ ~rM AÝVa ñnîQ>
H$s{OE & 2
Differentiate between Hamburger and Club Sandwich.

18. n’$ noñQ´>r (Puff pastry) ~ZmZo H$s B§p½be (English) {d{Y g‘PmBE & 2
Explain the English method of making puff pastry.

19. em¡Q>© H«$ñQ> noñQ´>r (short crust pastry) ~ZmZo Ho$ {bE gm‘{J«¶m| H$s gyMr ~ZmBE & 2
Enlist the ingredients used for making a shortcrust pastry.

gmV àíZm| ‘| go {H$Ýht nm±M àíZm| Ho$ CÎma Xr{OE : 35=15
Answer any five questions from seven questions :

20. bmS>©a ‘| ~¡³Q>r[a¶m (bacteria) Ho$ {dH$mg H$s amoH$Wm‘ Ho$ {bE N>: gwPmd Xr{OE & 3
Suggest six ways to prevent growth of bacteria in a larder.

241 4

21. EH$ ~‹S>o hmoQ>b Ho$ dm°e-An joÌ (wash-up area) H$s ¶moOZm ~ZmVo g‘¶ ñdÀN>Vm Ed§
à^mdr Ob {ZH$mgr ì¶dñWm Ho$ {bE ³¶m-³¶m gmdYm{Z¶m± AnZmZr Mm{hE± ? 3
While planning the wash-up area of a large hotel, what precautions
should be adopted to ensure hygiene and effective drainage system ?

22. EH$ ~‹S>o hmoQ>b Ho$ dm°e-An joÌ (wash-up area) H$m bo-AmCQ> ßbmZ (layout plan) H$m
{MÌ ~ZmBE & 3
Draw the layout plan of the wash-up area of a large hotel.

23. (i) Hw$H$sµO ~ZmZo ‘| MrZr Ed§ ‘³IZ H$s ³¶m ^y{‘H$m h¡ ? 3

(ii) Hy$H$sµO (cookies) ~ZmVo g‘¶ H$m¡Z-gr Mma gmdYm{Z¶m± ~aVZr Mm{hE± ?
(i) What is the role of sugar and butter in making cookies ?
(ii) What four precautions should be taken while making cookies ?

24. ‘N>br Ho$ {ZåZ{b{IV H$Q²>g H$mo g‘PmBE : 3

(i) gwàr‘ (Supreme)
(ii) JwOm| (Goujon)
(iii) {S>bmB©g (Delice)
Explain the following cuts of fish :
(i) Supreme
(ii) Goujon
(iii) Delice

25. (i) Zmo ~oH$ Hw$H$sµO (no bake cookies) H¡$go ~ZmB© OmVr h¢ ? 3

(ii) ~o{gH$ Hw$H$sµO (basic cookies) ~ZmZo H$s {d{Y {b{IE &
(i) How are no bake cookies made ?
(ii) Write the method of preparing basic cookies.

26. ‘wJu Ho$ na Ed§ grZo (Breast) H$mo Y‹S> go AbJ H$aZo Ho$ MaU g‘PmBE & 3
Explain the steps of disjointing wings and breast from the body of a
chicken.
241 5 P.T.O.

IÊS> ~
SECTION B

{XE JE gmV àíZm| ‘| go {H$Ýht nm±M àíZm| Ho$ CÎma Xr{OE : 55=25
Answer any five questions out of the seven questions :

27. (i) VmOr ‘N>br Ho$ Mma g§Ho$V ~VmBE & 5

(ii) brZ (Lean) ‘N>br Ed§ ’¡$Q>r (Fatty) ‘N>br Ho$ ~rM A§Va ~VmBE &
(i) Write four signs of a fresh fish.

(ii) What is the difference between lean and fatty fish ?

28. (i) b¡å~ Ho$ H$Q²>g (cuts) H$m {MÌ ~ZmH$a Zm‘m§{H$V H$s{OE & 5

(ii) ~moZ ‘¡amo (bone marrow) Ed§ {bda (liver) H$s {deofVmAm| H$mo {b{IE &
(i) Draw and label the cuts of a lamb.

(ii) Write the characteristics of bone marrow and liver.

29. (i) gbmX Ho$ {d{^Þ ^mJ ³¶m hmoVo h¢ ? 5

(ii) EnrQ>mBµOa gbmX (appetizer salad) Ed§ gonaoQ> H$mog© gbmX (separate course
salad) H$s {deofVmAm| H$mo g‘PmBE &

(i) What are the different parts of a salad ?

(ii) Explain the characteristics of appetizer salad and separate course
salad.

30. (i) ~wMa (Butcher) Ed§ eo’$-S>r-’«$moES> (chef-de-froid) H$s {Oå‘oXm[a¶m± g‘PmBE & 5

(ii) EH$ AmXe© bmS>©a ê$‘ (Larder Room) H$s Mma {deofVmE± {b{IE &
(i) Explain the responsibilities of a butcher and chef-de-froid.

(ii) Write four characteristics of an ideal larder room.

241 6

31. (i) ‘Q>Z d b¡å~ (lamb) ‘| ³¶m AÝVa h¡ ? 5

(ii) g_PmBE {H$ {ZåZ{b{IV à{H«$¶mE± Š`m h¢ Am¡a BÝh| H$aZo H$m CÔoí` Š`m h¡ :
(a) ñQ>qZJ (Stunning)
(b) pñQ>qH$J (Sticking)
(c) ’$boB§J (Flaying)
(i) What is the difference between mutton and lamb ?

(ii) Explain the following procedures and why they are done :
(a) Stunning
(b) Sticking
(c) Flaying

32. bmS>©a ‘| {ZåZ{b{IV CnH$aU {H$g {bE Cn¶moJ {H$E OmVo h¢ ? 5
(i) ’«$mB§J Ho$Q>b (Frying Kettle)
(ii) erÝdmh (Chinois)
(iii) aodr¶g© (Raviers)
(iv) ~wMa ãbmH$ (Butcher’s Block)
(v) dwS>Z ‘eê$‘ (Wooden Mushroom)
What are the following equipments used for in a larder ?
(i) Frying Kettle
(ii) Chinois
(iii) Raviers
(iv) Butcher’s Block
(v) Wooden Mushroom

33. Ho$H$ ~ZmZo ‘| XÿY, AÊS>o, dgm, ~oqH$J nmD$S>a Ed§ MrZr H$s ³¶m ^y{‘H$m h¡ ? 5
What is the role of milk, egg, fat, baking powder and sugar in cake
making ?

241 7 P.T.O.