ICSE Class 10 Question Paper 2026 Cookery

ICSE | Class 10

Cookery
Question Paper 2026

Council for the Indian School Certificate Examinations (CISCE)

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COOKERY

Maximum Marks: 100

Time allowed: Two hours

1. Answers to this Paper must be written on the paper provided separately.

2. You will not be allowed to write during the first 15 minutes.

3. This time is to be spent in reading the question paper.

4. The time given at the head of this Paper is the time allowed for writing the answers.

5. Attempt all questions from Section A and any four questions from Section B.

6. The intended marks for questions or parts of questions are given in brackets[ ].

Instruction for the Supervising Examiner

Kindly read aloud the Instructions given above to all the candidates present in the
Examination Hall.

This paper consists of 11 printed pages and 1 blank page.
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SECTION A (40 Marks)
(Attempt all questions from this Section.)

Question 1
Choose the correct answers to the questions from the given options. [20]

(Do not copy the questions, write the correct answers only.)

(i) A device that saves time and energy in the kitchen is:

(a) Mortar and pestle

(b) Mixer grinder

(c) Oven

(d) Griller

(ii) The food item shown in the picture belongs to _________ of the ICMR food
group system.

(a) Group I

(b) Group III

(c) Group IV

(d) Group V

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(iii) Which of the following is an example of a food item that is preserved by
adding large quantities of sugar?

(a) Schezwan sauce

(b) Canned and dried blue berries

(c) Cake

(d) Orange squash

(iv) The best method to store green leafy vegetables is to:

(a) clean and refrigerate.

(b) clean, wash and refrigerate.

(c) clean, keep in paper bags and refrigerate.

(d) clean and store at room temperature.

(v) Assertion (A): A person with obesity should have small, frequent meals.

Reason (R): Small, frequent meals help to curb hunger and the tendency
to overeat.

(a) (A) is true and (R) is false.

(b) (A) is false and (R) is true.

(c) Both (A) and (R) are true and (R) is the correct explanation of (A).

(d) Both (A) and (R) are true but (R) is not the correct explanation of (A).

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(vi) __________ is an example of a seasonal food.

(a) Strawberry

(b) Onion

(c) Chicken

(d) Milk

(vii) __________ is not a convenience food.

(a) Tetra packed apple juice

(b) One kilogram of packed apples

(c) Dried and packed apple flakes

(d) Apple pie with one-month shelf life

(viii) One of the dietary considerations while preparing meals for school-going
children is to frequently include:

(a) cakes

(b) variety of nutritious foods

(c) fried food

(d) aerated beverages

(ix) Which of the following is used to preserve jam and jellies?

(a) Cyanocobalamin

(b) Sodium carbonate

(c) Sodium benzoate

(d) Folic acid

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(x) Blanching peas before freezing can help retain __________ even after
thawing.

(a) aroma

(b) enzymes

(c) micro-organisms

(d) colour and texture

(xi) When a kitchen is planned keeping a work triangle in mind, it will have:

(a) minimum countertop space.

(b) a central gathering area.

(c) a stylish look.

(d) optimal space for movement between main work areas.

(xii) __________ milk will spoil quickly if left unrefrigerated.

(a) Tetra pack

(b) UHT pasteurised

(c) Vacuum packed

(d) Unpasteurised

(xiii) __________ can be included in both, liquid diet and clean fluid diet.

(a) Milk

(b) Tomato soup

(c) Black coffee

(d) Mango juice

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(xiv) Serving equipment made of __________ can easily turn black and thus needs
frequent polishing.

(a) glass

(b) silver

(c) plastic

(d) ceramic

(xv) Identify the use of the kitchen tool shown below.

(a) Cutting vegetables

(b) Removing seeds

(c) Removing peels

(d) Opening bottles

(xvi) Increased fluid intake by an elderly person helps avoid constipation and
dilutes the urine.

(a) True

(b) False

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(xvii) Match the columns:

A. Pickling 1. Sterilisation

B. Freezing 2. Papads

C. Sun drying 3. Natural preservatives

D. Canning 4. Fish, meat and peas

(a) A-2, B-3, C-4, D-1

(b) A-3, B-4, C-2, D-1

(c) A-4, B-1, C-3, D-2

(d) A-1, B-2, C-3, D-4

(xviii) The advantage of using a microwave cooker lies in the:

(a) speed of reheating food

(b) cost of operation

(c) use of metal vessels

(d) cost of purchasing

(xix) During examinations, most students have high mental stress. To battle stress
in those days, their meal plan should include:

(a) simple sugar and sweet meats.

(b) lots of cheese and butter.

(c) simple, easy to digest foods.

(d) snacks like popcorn and peanuts.

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(xx) Assertion (A): Rohan prefers a guava over an orange to boost his immunity.

Reason (R): Guavas are rich in vitamin C, yet cheaper than oranges and
are available throughout the year.

(a) (A) is true and (R) is false.

(b) (A) is false and (R) is true.

(c) Both (A) and (R) are true and (R) is the correct explanation of (A).

(d) Both (A) and (R) are true but (R) is not the correct explanation of (A).

Question 2

Answer all the questions:

(i) State any two ways to prevent non-stick cookware from getting scratched. [2]

(ii) List any two factors that one must consider while purchasing food items in [2]
bulk.

(iii) Why are wooden spoons preferred as stirrers while cooking? [2]

(iv) List any two features of retail stores. [2]

(v) ‘Likes and dislikes of an individual should be considered while planning [2]
meals.’ Justify the statement with the help of two examples.

(vi) Preeti is a very good cook and frequently hosts parties. List any two ways in [2]
which Preeti can bring variety in the food she makes for her guests.

(vii) When can the serving equipment be considered: [2]

(a) safe

(b) easy to handle

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(viii) List any two chores that should be carried out on a daily basis in the kitchen. [2]

(ix) Give two dietary suggestions that will help a woman to cope with the higher [2]
need of iron during pregnancy.

(x) What does FSSAI stand for? Why is it important for a consumer to check this [2]
mark on a packed food?

SECTION B (60 Marks)
(Answer any four questions from this Section.)

Question 3

(i) Riya’s grandfather is 70 years old and is highly diabetic. Suggest any five [5]
dietary guidelines to help Riya plan meals for her grandfather.

(ii) Suggest any five dietary guidelines to develop good food habits for a three- [5]
year-old child.

(iii) What should one consider while planning meals for a person suffering from [5]
fever?

Question 4

(i) List any five precautions that one must take while storing food items in the [5]
refrigerator.

(ii) Food can spoil if not stored well. Discuss any five causes of food spoilage. [5]

(iii) Nowadays, dehydrated foods are very popular amongst Indian travellers. Give [5]
an account of dehydration as a method of food preservation.

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Question 5
Anisha lives in a joint family. She has a big kitchen and cooks for the whole family.

(i) State any five suggestions to simplify her work in the kitchen, so that she can [5]
find some time and energy for herself.

(ii) Which type of kitchen layout will be most suitable for her kitchen? Justify [5]
your answer.

(iii) List any five sanitary measures that she must observe to prevent [5]
contamination and spoilage of large quantities of food that she cooks.

Question 6

(i) Suggest any five measures to keep your kitchen free from insects and rodents. [5]

(ii) Explain the precautions to be taken while using a pressure cooker. [5]

(iii) What should one consider about the following aspects while planning a [5]
kitchen?

(a) Lights

(b) Floor

Question 7

(i) Discuss any five disadvantages of using processed and packed foods. [5]

(ii) List any five precautions one must take while storing fruits and vegetables. [5]

(iii) Write any five objectives of planning meals. [5]

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Question 8
Write short notes on:

(i) Washing centre of the kitchen [5]

(ii) Canning [5]

(iii) Informal table setting [5]

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