CBSE Class 12 Food Production IV Question Paper 2019

SET-4
Series BVM H$moS> Z§.
Code No. 242
amob Z§. narjmWu H$moS >H$mo CÎma-nwpñVH$m Ho$ _wI-n¥ð >na
Roll No. 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> 8 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 8 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 IV
(g¡ÕmpÝVH$)
FOOD PRODUCTION IV
(Theory)

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

242 1 P.T.O.

gm_mÝ` {ZX}e :
(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.

242 2

IÊS> A$
SECTION A

{XE JE 12 _| go {H$Ýht 10 àíZm| Ho$ CÎma Xr{OE & 110=10
Attempt any 10 questions out of given 12.

1. ~hþ_mÌm _| (J_© AdñWm _|) ImZm aIZo Ho$ {bE {H$g CnH$aU H$m Cn`moJ {H$`m OmVm h¡ ? 1
Which equipment is used for keeping food hot in bulk quantity ?

2. AñnVmb Ho$Q>[a¨J H$s Xmo {deofVmAm| H$s gyMr ~ZmBE & 1
List two features of hospital catering.

3. "BÝS>|qQ>J' H$mo n[a^m{fV H$s{OE & 1
Define indenting.

4. B©-BÝS>|Q> H$m à`moJ H$aZo Ho$ Xmo bm^ ~VmBE & 1
Mention two advantages of using an e-indent.

5. _N>br Am¡a Vob H$mo {H$g Vmn_mZ na ^ÊS>m[aV {H$`m OmVm h¡ ? 1
At what temperature are fish and oils stored ?

6. E\$.AmB©.E\$.Amo. (FIFO) H$m Š`m CÔoí` h¡ ? 1
What is the purpose of FIFO ?

7. pñWa bmJV (Fixed Cost) Ho$ H$moB© Xmo CXmhaU ~VmBE & 1
Give any two examples of fixed cost.

8. "Y§gmH$' (Dhansak) Ho$ {H$Ýht Xmo gm_{J«`m| Ho$ Zm_ ~VmBE & 1
Name any two ingredients in ‘Dhansak’.

9. ~§Jmbr Ed§ X{jU ^maVr` nmH$-e¡br _| H$m¡Z-H$m¡Z go Vob à`moJ {H$E OmVo h¢ ? 1
Which oils are used in Bengali and South Indian cuisines ?

242 3 P.T.O.

10. H$í_rar Ed§ JwOamVr nmH$-e¡br H$m à_wI ^moOZ Š`m h¡ ? 1
What is the staple food of Kashmiri and Gujarati cuisines ?

11. _hmamîQ´> Ho$ {H$Z Ë`mohmam| na "{Vb Jwb' Ed§ "_moXH$' ~ZmE OmVo h¢ ? 1
Name the festivals of Maharashtra in which Til Gul and Modak are
prepared.

12. H$m|H$Z _| B_br Ho$ ñWmZ na H$m¡Z-gr gm_J«r H$m à`moJ {H$`m OmVm h¡ ? aËZm{J[a {H$g
ImÚ nXmW© Ho$ {bE à{gÕ h¡ ? 1
Name one ingredient that is used instead of tamarind in Konkan. Which
food item is Ratnagiri famous for ?

{XE JE 7 _| go {H$Ýht 5 àíZm| Ho$ CÎma Xr{OE & 25=10
Attempt any 5 questions out of given 7.

13. ~hþ_mÌm _| ^moOZ CËnmXZ H$aVo g_` JwUdÎmm ~ZmE aIZo Ho$ Mma VarHo$ gwPmBE & 2

Suggest four ways to maintain quality in bulk production.

14. {H$gr N>mÌmdmg _| ~hþ_mÌm _| Ho$Q>[a¨J (catering) H$aZo Ho$ H$moB© Mma CÔoí` {b{IE & 2

Write any four objectives of bulk catering in a hostel.

15. EH$ aoñVam± Ho$ {bE _oZy (Menu) {bIVo g_` Amn H$m¡Z-gr Mma ~mVm| H$mo Ü`mZ _|
aI|Jo ? 2

What four points would you consider while writing menus for a
restaurant ?

16. pñWa _oZy (Static Menu) Ed§ MH«$s` _oZy (Cyclic Menu) Ho$ ~rM A§Va ~VmBE & 2

Differentiate between Static and Cyclic menus.

17. EH$ BÝS>|Q> H$m àmê$n ~ZmBE & 2

Draw the format of an indent.

242 4

18. {ZåZ{b{IV H$s JUZm H$s{OE : 2

(H$) ImÚ bmJV à{VeVVm; O~ ImÚ bmJV < 500 Ed§ {~H«$s < 2,000 h¡ &
(I) bmJV (cost); O~ bmJV à{VeVVm 30% Ed§ {~H«$s < 1,000 h¡ &
Calculate the following :
(a) Food cost percentage; when food cost is < 500 and sale is < 2,000.

(b) Cost; when cost percentage is 30% and sale is < 1,000.

19. {ZåZ{b{IV ì`§OZm| Ho$ ~rM A§Va ñnîQ> H$s{OE : 2

(H$) [añVm (Rista) Ed§ V~mH$ _mµO (Tabak Maaz)
(I) agJw„m (Rasgulla) Ed§ Jwbm~ Om_wZ (Gulab Jamun)
Differentiate between the following dishes :

(a) Rista and Tabak Maaz

(b) Rasgulla and Gulab Jamun

{XE JE 7 _| go {H$Ýht 5 àíZm| Ho$ CÎma Xr{OE & 35=15

Attempt any 5 questions out of given 7.

20. Vm~bo XmoV _oZy (table d’hôte menus) Ho$ N>: _w»` JwU {b{IE & 3

Write six major features of table d’hôte menus.

21. EH$ aoñVam± Ho$ {bE _oZy H$m Am`moOZ H$aVo g_` H$m¡Z-go N>… H$maH$m| H$m Ü`mZ aIm OmVm h¡,
g§{já _| g_PmBE & 3

Briefly explain any six factors which are considered while planning
menus for a restaurant.

242 5 P.T.O.

22. E.~r.gr. hmoQ>b Ho$ ~hrImVo go {ZåZ{b{IV OmZH$mar àmá H$s JB© : ImÚ bmJV < 5,000;
l_ bmJV < 2,500; Cn[aì`` bmJV < 1,500; {~H«$s < 20,000 & {ZåZ{b{IV H$s
JUZm H$s{OE : 3
(H$) gH$b bm^ à{VeVVm (Gross Profit Percentage)
(I) ewÕ bm^ à{VeVVm (Net Profit Percentage)
(J) AmâQ>a doO bm^ à{VeVVm (After Wage Profit Percentage)
Following information was obtained from the books of ABC hotel :
Food cost < 5,000; labour cost < 2,500; overheads < 1,500; sales
< 20,000. Calculate the following :
(a) Gross profit percentage
(b) Net profit percentage
(c) After wage profit percentage

23. EH$ hmoQ>b _| l_ bmJVm| na {Z`§ÌU H$aZo Ho$ N>: VarHo$ gwPmBE & 3
Suggest six ways to control labour costs of a hotel.

24. ImÚ bmJV H$mo à^m{dV H$aZo dmbo N>: H$maH$ ~VmBE Omo eo\$ (Chef) Ho$ {Z`§ÌU _| Zht
hmoVo & 3
Write six factors influencing food cost which are not in control of a chef.

25. X_ nmH$-e¡br (Dum cuisine) Ed§ h¡Xam~mXr nmH$-e¡br (Hyderabadi cuisine) Ho$
{H$Ýht VrZ-VrZ ì`§OZm| Ho$ Zm_ ~VmBE & 3
Mention three dishes each of Dum cuisine and Hyderabadi cuisine.

26. {ZåZ{b{IV ì`§OZm| H$m g§{já _| dU©Z H$s{OE : 3
(H$) gm¡anmoQ>ob (Sorpotel)
(I) ewº$mo (Shukto)
(J) D§${Y`y (Oondhiyu)
Briefly describe the following dishes :
(a) Sorpotel
(b) Shukto
(c) Oondhiyu
242 6

IÊS> ~
SECTION B

{XE JE 7 _| go {H$Ýht 5 àíZm| Ho$ CÎma Xr{OE & 55=25
Attempt any 5 questions out of given 7.

27. EH$ OÝ_{XZ g_mamoh Ho$ {bE BÝS>|Q> (Indent) ~ZmZo go nhbo Amn {H$Z Xg H$maH$m| H$mo
Ü`mZ _| aIo§Jo, g§{jßV _| g_PmBE & 5
Briefly explain ten factors you will consider before making an indent for a
birthday party.

28. (H$) ImÚ ^ÊS>ma _| gm_{J«`m| H$mo ì`dpñWV T>§J go aIZo Ho$ N>: gwPmd {b{IE & 3+2=5
(I) Q>oÊS>a (Tender) Ûmam IarXXmar H$s {d{Y H$mo g§{já _| g_PmBE &
(a) Write six suggestions for systematic arrangement of ingredients in
a food store.
(b) Briefly explain purchasing through tenders.

29. _mZH$ IarX {d{ZX©oeZ (Standard purchase specifications) ~ZmZo Ho$ nm±M H$maU
~VmBE & 5
Give five reasons for preparing Standard purchase specifications.

30. ImÚ bmJV H$s boIm{d{Y (food cost accounting) ~ZmZo Ho$ nm±M H$maU Š`m h¢ ? 5
What are the five reasons of food cost accounting ?

31. ImÚ bmJV ~‹T>Zo Ho$ H$moB© nm±M H$maU g_PmBE & BZH$mo {Z`§{ÌV H¡$go H$a gH$Vo h¢ ? 5
Explain any five reasons for increase in food costs. How can these be
controlled ?

32. {ZåZ{b{IV amoQ>r H$s _w»` gm_J«r Ed§ nmH$ {d{Y ~VmBE : 5
(H$) é_mbr amoQ>r
(I) ZmZ
(J) ^Qy>am
(K) \w$ëH$m
(K) byMr
242 7 P.T.O.

Mention the main ingredients of the following breads along with their
method of cooking :
(a) Rumali roti
(b) Naan
(c) Bhatura
(d) Phulka
(e) Loochi

33. Ho$.~r.gr. hmoQ>b Ho$ ~hrImVo go àmßV {ZåZ{b{IV OmZH$mar go ImÚ bmJV à{VeVVm H$s
JUZm H$s{OE : 5

H«$_ g§»`m _X| am{e (<)
1 Hw$b {~H«$s (Total Sales) 40,000

2 Ama§{^H$ ñQ>m°H$ (Opening stock) 2,800

3 A§{V_ ñQ>m°H$ (Closing stock) 1,200

4 IarX (Purchases) 2,700

5 H$_Mmar H$mo {X`m Amhma (Staff meal) 1,400

6 gå_mZmW© Amhma (Complimentary meals) 900

Calculate the food cost percentage from the following information
extracted from the books of KBC hotel :

S. No. Items Amount (<)
1 Total sales 40,000
2 Opening stock 2,800
3 Closing stock 1,200
4 Purchases 2,700
5 Food consumed by staff 1,400
6 Complimentary meals 900

242 8