Goa Board Class 12 Question Paper Mar 2018 Cookery _New Pattern_

*H504* 2018 III 16 1000 Seat No. : Time : 2 Hours COOKERY (New Pattern) Subject Code H 5 0 4 Total No. of Questions : 3 (Printed Pages : 2) Maximum Marks : 40 INSTRUCTIONS : i) Write the number of questions and sub-questions clearly. ii) All questions are compulsory and carry marks as indicated against each question. 1. Fill in the blanks : [15] i) The hard shell of the egg is made up of ___________ ii) The egg yolk is held in the centre of the egg white by means of two cord like structures called as ___________ iii) The round yellow liquid mass of the egg is surrounded by a transparent thick liquid called as ___________ iv) The process of heating milk at a high temperature which helps in killing the bacteria present in it is termed as ________ v) Cheese is prepared by coagulating milk with acid and an enzyme called as ___________ vi) The liquid that separated from cream while making butter is called as ______ vii) The green colouring pigment in plants is known as _________ viii) The colour of yellow and orange vegetables is due to the pigment called as ___________ ix) The red colour of the vegetables is due to the pigment called as _________ x) The unrefined sugar crystals are brown in colour and is called as _______ xi) When the oil is heated, smoke starts to appear above the oil, this temperature is called ______________ xii) Corn syrup is made by the action of dilute acid on _____________ H-504 -1- P.T.O.

*H504* xiii) Table d’hote menu is also referred to as __________ xiv) A multiple choice menu, with each dish priced separately is called as _______ xv) A banquet style of a fixed menu has more elaborate choices ranging from the soup to the ___________ 2. State whether the following statements are true or false : [15] i) The time taken by hard boiled egg, to cook in 3 minutes. ii) Egg is a rich source of minerals like iron and phosphorus. iii) Fresh egg does not have yolk in the centre. iv) The carbohydrates that are present in milk is called Lactose. v) Curds is used to prepare raita. vi) Milk from which cream has been removed is called evaporated milk. vii) Citrus fruits are a good source of vitamin C. viii) Vegetables like peas are preserved by drying them in the sun. ix) Cauliflower is a root vegetable. x) The most common source of sucrose is sugar and jaggery. xi) Molasses is not a by product of manufacturing sugar from cane sugar. xii) A little starch is added to icing sugar which is used for icing the cakes. xiii) A menu is a list of foods beverage that can be served to a guest. xiv) A la carte menu involves a huge amount of Mise-en-place. xv) A menu does not help the guests to select dishes of their choice which they can afford. 3. Answer the following questions in 20 – 30 words : [10] i) Explain any two uses of eggs. ii) Explain the ‘terai’ homogenization in milk. iii) Describe any two changes that take place in fruits on ripening. iv) How is sugar prepared ? v) Explain any two functions of a menu. ——————— H-504 -2--2-