CBSE Class 12 Sample Paper 2026 Solution for Food Production

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2026

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CBSE | DEPARTMENT OF SKILL EDUCATION
FOOD PRODUCTION (SUBJECT CODE-809)
MARKING SCHEME 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.
SECTION A: OBJECTIVE TYPE QUESTIONS
Source Material Unit/ Page no.
Q.
QUESTION (NCERT/PSSCIVE/ Chap. of source Marks
No.
CBSE Study Material) No. material
Q. 1 Answer any 4 out of the given 6 questions on Employability Skills (1 x 4 = 4 marks)
i. c. Re-incorporate it in new products NCERT V 119 1
ii. b. = NCERT III 50 1
iii. a. Professional NCERT IV 83 1
iv. b. Personality NCERT II 33 1
v. d. Non responding NCERT I 5 1
vi. b. Avoidant NCERT II 36 1
Q. 2 Answer any 5 out of the given 7 questions (1 x 5 = 5 marks)
i. c. Wash melon seeds, Cover with water, CBSE Study Material III 26 1
Simmer till tender and cool, Grind to smooth
paste.
ii. b. Raw papaya CBSE Study Material I 12 1
iii. a. Maharashtra CBSE Study Material I 14 1
iv. d. Canned CBSE Study Material VI 56 1
v. b. Retard the yeast activity CBSE Study Material VII 65 1
vi. b. A iii, B i, C iv, D ii CBSE Study Material IV 38 1
vii. c. By arranging kitchen items properly CBSE Study Material VIII 84 1
Q. 3 Answer any 6 out of the given 7 questions (1 x 6 = 6 marks)
i. b. Bhakarwadi CBSE Study Material II 23 1
ii. d. Dessert section should be listed with bread CBSE Study Material VIII 80 1
section
iii. b. Kachri CBSE Study Material I 12 1
iv. b. Makhani gravy: Onion CBSE Study Material III 27-31 1
v. d. Dhansak CBSE Study Material I 15 1
vi. c. Consume variety of oils CBSE Study Material V 45 1
vii. c.75% CBSE Study Material IX 103 1

1

Source Material Unit/ Page no.
Q.
QUESTION (NCERT/PSSCIVE/ Chap. of source Marks
No.
CBSE Study Material) No. material
Q. 4 Answer any 5 out of the given 6 questions (1 x 5 = 5 marks)
i. a. Channa sundal CBSE Study Material II 24 1
ii. b. Semi-variable cost CBSE Study Material IX 96 1
iii. a. Always clean raw vegetables and meat in CBSE Study Material X 108 1
the same bowl.
iv. a. Sattu CBSE Study Material I 11 1
v. b. Dodol CBSE Study Material IV 42 1
vi. c. Cookies should be under baked CBSE Study Material VII 68 1
Q. 5 Answer any 5 out of the given 6 questions (1 x 5 = 5 marks)
i. c. A iv, B iii, C ii, D i CBSE Study Material II 23,24 1
ii. d. Seafood CBSE Study Material X 112 1
iii. a. Appam CBSE Study Material I 17 1
iv. c. Patisapta CBSE Study Material IV 41 1
v. b. Fresh Herbs CBSE Study Material V 48 1
vi. d. Sidu CBSE Study Material I 5 1
Q. 6 Answer any 5 out of the given 6 questions (1 x 5 = 5 marks)
i. d. Deep frying CBSE Study Material II 23 1
ii. d. Ensures quick delivery of the order CBSE Study Material VI 55 1
iii. b. A iv, B iii, C ii, D i CBSE Study Material I 13 1
iv. c. Tin CBSE Study Material X 118 1
v. d. Almond CBSE Study Material IV 43 1
vi. b. Jellies: Fruit juices CBSE Study Material V 45 1

SECTION B: SUBJECTIVE TYPE QUESTIONS
Source Material
Unit/ Page no.
Q. (NCERT/PSSCIVE/
QUESTION Chap. of source Marks
No. CBSE Study
No. material
Material)
Answer any 3 out of the given 5 questions on Employability Skills in 20 – 30 words each (2 x 3 = 6 marks)
Q. 7 Four importance of listening- NCERT I 3 ½X4=2
1. To learn
2. To build and maintain
relationships
3. To resolve conflicts
4. To obtain information

Q. 8 Four ways to manage stress- NCERT II 26 ½X4=2
1. Stay positive and analyse what is
going wrong in a certain situation.
2. Maintain an accomplishment
sheet and enter even small
achievements.
3. Talk to friends and family for
comfort.
4. Practice meditation and yoga.

Q. 9 Four presentation softwares- NCERT III 63 ½X4=2
1. OpenOffice Impress
2. Google Slides

2

3. Apple Keynote
4. Microsoft Office – PowerPoint

Q. 10 Four attitudes required to become an NCERT IV 97 ½X4=2
entrepreneur-
1. Decisiveness
2. Perseverance
3. Organisational skills
4. Interpersonal skills

Q. 11 Four benefits of green jobs- NCERT V 114 ½X4=2
1. Limiting greenhouse gas emissions
2. Minimising waste and pollution
3. Protecting and restoring
ecosystems
4. Preventing hazardous climate
change

Answer any 3 out of the given 5 questions in 20 – 30 words each (2 x 3 = 6 marks)
Q. 12 Fish kabiraji- CBSE Study Material II 22 1X2=2
Local fish fillet marinated, coated in
beaten egg and bread crumbs and pan
fried.
Amritsari macchi-
Local fish fillet, cut, marinated and deep
fried after coating with gram flour batter
and served as a crisp fritter.

Any one difference
Q. 13 Two precautions for preparing brown CBSE Study Material III 32,33 ½X4=2
gravy-
1. Cumin seeds should not burn and
turn black.
2. Onions are to be browned

Two precautions for preparing kadhai
gravy-
1. Add sautéed chunks of onion and
capsicum near serving time.
2. Tomatoes used for preparation of
gravy should be red and not too
sour.

Any other, Any two
Q. 14 Four sweets prepared using Chenna- CBSE Study Material IV 40,41 ½X4=2
1. Sandesh: A famous dessert made
from chenna, palm jaggery and
reduced milk.
2. Roshogulla / Rasgulla: It is made
by shaping a dough of cheena and

3

flour in to balls and cooking them
in sugar syrup.
3. Chhena Murki: It is a Bengali
dessert recipe that is prepared
using chenna and sugar syrup
shaped into small cubes.
4. Chhena jilapi: Fresh chenna is
kneaded and shaped and deep
fried. They are then soaked in
sugar syrup.

Q. 15 Four features of Ala carte menu- CBSE Study Material VIII 78 ½X4=2
1. It gives the full list of all the dishes
that may be prepared by the
establishment.
2. Each dish is priced individually.
3. A certain waiting time
(preparation time) has to be
allowed for each dish.
4. It is cooked to order.

Q. 16 Four precautions to be adopted while CBSE Study Material X 107,108 ½X4=2
handling raw meat-
1. Raw meat should be transported
in refrigerated vehicles.
2. Always store cooked meat above
raw meat in a refrigerator.
3. Preparation of raw meat should be
done in separate areas.
4. Different chopping boards and
utensils for the preparation of raw
meat and high-risk foods should
be followed.

Answer any 2 out of the given 3 questions in 30– 50 words each (3 x 2 = 6 marks)
Q. 17 Six objectives of cost accounting- CBSE Study Material IX 94 ½X6=3
1. Ascertainment of cost
2. Determination of selling price
3. Cost reduction
4. Cost control
5. Ascertaining the profit of each
activity
6. Assisting management in decision
making

Any other, Any six
Q. 18 a. Kootu CBSE Study Material I 5,16,17 1X3=3
A mixed vegetable preparation with
coconut.
b. Dalcha
Meat is cooked with chana dal and whole
spices with yoghurt.

4

c. Roganjosh
Shoulder of lamb is simmered in a red
gravy made with praan, curd and spices.

Any one way of preparation for each
Q. 19 Three differences between organic and CBSE Study Material X 119 ½X6=3
inorganic waste-
Organic Waste Inorganic Waste
It is It is non-
biodegradable. biodegradable.
It can be It cannot be
processed in the processed. Glass,
presence of plastic, aluminium
oxygen by etc. can be sent
composting or in for recycling.
the absence of
oxygen using
anaerobic
digestion
Example- Fruit Example-Empty
peels, pulps, meat cans & bottles,
trimmings etc. packing material,
cling films etc.

Any other, Any three differences
Answer any 3 out of the given 5 questions in 50– 80 words each (4 x 3 = 12 marks)
Q. 20 a. Two benefits of fast food- CBSE Study Material VI 52,56 2+2=4
1. Reduces meal preparation time. ½X2=4
2. Less wastage.

Two drawbacks of fast food-
1. Lack of freshness in vegetables
and fruits
2. Cost per serving may be higher
than homemade

Any other, Any two each

b. Four salient features of fast food- ½X2=4
1. It specializes in one particular
product.
2. Variations in the menu are based
on one product. Example – Aloo
tikka burger, tuna burger, etc.
3. Products can be prepared quickly
and be held for a short while
without spoilage.
4. It relies heavily on the availability
of convenience products.

Q. 21 a. Difference between hard and soft CBSE Study Material VII 64,67 2+2=4
wheat- ½X4=2
Hard wheat Soft wheat

5

High proportion of Less proportion of
gluten. gluten.
Used for breads Used for making
and bread delicate baked
products. goods like cakes,
pastries and
cookies

Any other, Any two difference

½X4=2
b. Four roles of fat in baking-
1. Increase the tenderness of the
product.
2. Increase the quality of the
product, both for keeping and
eating.
3. Enhance the food value of the
product.
4. Improve the grain and texture.

Q. 22 Four factors to be considered while CBSE Study Material VIII 85,86,87 1X4=4
planning meals-
1. Nutritional Adequacy -The
nutritional requirements of all the
members attending the function
should be fulfilled.
2. Age factor- Diet requirement of
various members of different age
groups differs in quantity as well
as in nutrition.
3. Gender- Men need more of
quantity for more calories
whereas women need
comparatively less calories than
men.
4. Time, energy and skill
considerations- While planning a
menu, one should consider the
resources like time, energy and
skill available to the family.

Q. 23 Differentiate between- CBSE Study Material I 8,10 1X4=4
a. Shammi kebab
Meat is cooked with chana dal and then
minced and spiced.
Galavati kebab
Made by keema from breast of lamb and
cooked on mahi tawa.
b. Macha Ghanta
It is made up of fried head of the fish and
is served with hot steamed rice and salad.
Patrapada Macha
6

Fish is marinated in spices and a paste of
mustard seeds, poppy seeds, cumin seeds
etc. It is wrapped in banana leaf and
steamed. This is served hot with rice.

Any one difference
Q. 24 a. Calculate the following- CBSE Study Material IX 103 1+1+2=4
i. Food cost 1
Food cost=Food cost percentage x Sale

100
= 30x4200

100
= ₹ 1260

ii. Sale
1
Sale = Food cost
X100
Food cost percentage
= 7600
X100
40
= ₹ 19000

b. Overhead cost-

RECEIPTS AMOUNT (in ₹) 1+1=2
Depreciation 2000
Electricity 3000
Gas and Fuel 1000
Miscellaneous 5000
expenses
Advertisement 3000
Total 14000

Overhead cost= ₹ 14000
Overhead cost percentage
= Overhead cost
x100
Sale
= 14000
X100
70000
=20%

7

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

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Important Resources
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Periodic Table
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