Goa Board Class 12 Question Paper Mar 2018 Food Production _New Pattern_

*V27103* 2018 III 08 1000 Seat No. : Time : 2 Hours FOOD PRODUCTION (New Pattern) Subject Code V 2 7 1 Total No. of Questions : 5 (Printed Pages : 2) Maximum Marks : 50 INSTRUCTIONS : i) Answer question 1 of each Unit in 1 or 2 words. ii) Answer question 2 of each Unit in 25-30 words. iii) Answer question 3 of each Unit in 40-50 words. iv) Answer question 4 of each Unit in 80-100 words. v) All questions are compulsory. vi) Answer each question on a fresh page. vii) Write the number of question and sub question clearly. viii) Figures to the right indicate full mark. ix) Draw diagram where specified. UNIT – 1 1.1. Shell fish which has a soft unsegmented body covered by a calcified shell are known as [1] 1.2. List any two quality points for buying shell fish. [2] 1.3. Explain any three methods of cooking fish. [3] 1.4. Explain any four cuts of fish. [4] UNIT – 2 2.1. A mixture of acidic substances such as vinegar, lime juice with selected herbs and spices is known as _________ [1] 2.2. List any two points how frozen meats can be stored. [2] V-271 -1- P.T.O.

*V27103* 2.3. Classify beef by age. [3] 2.4. Draw a neat labeled diagram of [4] Cuts of pork. OR Cuts of beef. UNIT – 3 3.1. Poultry offals are also known as ___________ [1] 3.2. List any two quality points to be considered when selecting poultry. [2] 3.3. List the roasting temperature for game birds. [3] 3.4. Explain any four types of birds used in cuisine. [4] UNIT – 4 4.1. Name the pasta which is like spaghetti but it is longer and narrower in appearance. [1] 4.2. List the quality factors to be considered while purchasing [2] a) Cauliflower b) Green coriander. 4.3. How is commercial pasta prepared ? [3] 4.4. How to preserve green colour in vegetables during cooking ? [4] UNIT – 5 5.1. Name any one vegetable based salad. [1] 5.2. Explain any two functions of a larder department. [2] 5.3. State any three rules to be followed while making salad. [3] 5.4. Explain any four different types of sandwiches. [4] OR List four basic guidelines for the filling used in sandwiches. ________________ V-271 -2-