Goa Board Class 10 Sample Paper 2026 Basic Cookery (E)

MODEL QUESTION PAPER 2025-26
GRADE 10

DURATION: 2 HOURS TOTAL MARKS: 40 MARKS
SUBJECT: BASIC COOKERY
SUBJECT CODE: 1065

Instructions:

1. All Questions are compulsory
2. Answer in the spaces provided

Fill in the blanks with the correct alternative from those given in the brackets:
(1Mark x 8=8Marks)

1. Sunlight helps the body make _________________.
• vitamin B
• vitamin C
• vitamin D

2. Vitamin K is required for________________________.

• healthy skin
• blood clotting
• proper vision

3. In the boiling method of cooking foods, _________________nutrients are lost.

• water-soluble
• fat-soluble
• non-soluble

4. When sunlight is used for cooking, it is called_______________

• Stewing
• solar cooking
• pressure cooking

5. Fish should be eaten at least ______ a week.

• once
• twice
• thrice

6. Seasonal fruits and vegetables have a high_________ value.

• Fat
• Nutritive
• Fibre

7. For Traditional Indian Dining ____________ is used for eating
• only one hand
• both hands
• spoon and fork

8. Cutlery usually means _______________________________used while dining

• spoons
• plates
• glassware

 Tick the odd one out. (1 Mark x4=4 Marks)

9. Sugars:
• Honey 
• Jaggery 
• Curd 

10. Fats:

• Butter 
• Sunflower Oil 
• Ghee 

11. Cooking by Dry Heat:

• Baking 
• Sautéing 
• Grilling 

12. Curds:

• Consume with meals 
• Gives texture to food 
• Helps in digestion 

Match the column A with column B and write the correct answer in column C (1Mark
x4=4 Marks)

A B C

13.Vitamin A i. Main Course

14. Boiling ii. Required for vision

15.Eat sparingly iii. Thali

16.Full Plate iv. Fats and Sugars

v. Saucepan

Identify the given picture (1Mark x 4= 4 Marks)

17.

Ans:______________________________________________
• Body Building Food
• Protective Foods
• Vitamin D Rich Foods
18.

Ans:_______________________________________________
• Vitamin B Rich Foods
• Calcium Rich Foods
• Vitamin D Rich Foods
19.

Ans:__________________________________________
• Baking
• Roasting
• Steaming

20.

Ans:_______________________________________________
• Baking
• Roasting
• Solar Cooking
OR

State whether the following statements are true or false (1 Mark x 6 = 6 Marks)

17.Eat sweet foods such as chocolates, jams, ice creams, mithais, only once a week.
___________________________________________________________
18.The serving spoon is tiny in size in comparison to the table spoon.
___________________________________________________________
19.Glassware is defined as containers or objects made from glass
___________________________________________________________
20.Soup bowl is used to serve main course.
___________________________________________________________

Answer in one word (1Mark x8=8Marks)

21.A vegetable that is rich in iron.
_________________________________________
22.A vegetarian protein food.
________________________________________
23.A food cooked by baking.
___________________________________________________________
24. A method of frying.
___________________________________________________________
25.A raw vegetable dish.
___________________________________________________________

26.A dairy that is eaten for lunch.
___________________________________________________________

27. A traditional Indian dining plate

___________________________________________________________

28. A table knife
___________________________________________________________

Answer the following: (1x4= 4 Marks)

29.What is the cereal used to prepare chapati?
____________________________________________________________
30.Which serving dish is used to serve soup?
____________________________________________________________
31. What method of cooking is used to make an omelette?
____________________________________________________________
32. Which dairy product is used to prepare kheer?
_____________________________________________________________

Short answers: (2Marks x4=8Marks)

33.What important role does fibre play in our diet? Mention any two.

Ans._____________________________________________________________

________________________________________________________________

________________________________________________________________

________________________________________________________________

34.Give any two reasons for cooking food.
Ans._____________________________________________________________

________________________________________________________________

________________________________________________________________

________________________________________________________________

35.Mention any two rules of a Healthy Diet.
Ans._____________________________________________________________

________________________________________________________________

________________________________________________________________

________________________________________________________________

36.What is a teaspoon? Mention any one use

Ans._____________________________________________________________

________________________________________________________________

________________________________________________________________

GRADE 10: BASIC COOKERY (1065)

BLUE PRINT OF MODEL QUESTION PAPER 2025-2026
Max. Marks: 40 Duration: 2 hours

S. Chapter Knowledge Understanding Application Total
No
Content Area O VSA SA-1 SA-2 O VSA SA-1 SA-2 O VSA SA-1 SA-2
1. Food and Nutrition 5 (1) 2 (1) 1 (2) 1 (1) 10
2. Methods of Cooking 5 (1) 2 (1) 1 (2) 1 (1) 10
3. Balanced Diet 5 (1) 2 (1) 1 (2) 1 (1) 10
4. Food Service 5 (1) 2 (1) 1 (2) 1 (1) 10

20 mks 8mks 8mrks 4mks 40mks

Short Answer (SA1)
Short Answer (SA2)
Very Short Answer (VSA)
Objective (O)

BASIC COOKERY ( C.W.S.N) PRACTICAL

Marks: 40 Duration: 2 hours

List of Recipes for the Practical Examination.

1. Coffee & Omelette
2. Coffee & Vegetable Fried Rice
3. Coffee & Vegetable Bake
4. Season Fruit Milkshake & Bindi Masala
5. Seasonal Fruit Milkshake & Vegetable Salad
6. Seasonal Fruit Milkshake & Kheer

N.B : Any one of the above combination to be tested.
Vegetable Pakora and Caramel Pudding not for testing but for demonstration only

MARK DISTRIBUTION

1. Setting and clearing the work station 5 Marks

2. Weighing and collecting the ingredients 5 Marks

3. Appearance of the finished product 5 Marks

4. Taste Recipe 1 10Marks
Recipe 2 10 Marks

20 Marks
5. * Viva 5 Marks

6. * Journal 5 Marks

TOTAL 40 Marks

5*. Viva (To be conducted at the work station. Question should be simple.
Eg:Recipe – Coffee-What equipment did you use to boil the milk?)
6*. Journal (To be given by the candidate’s School)

Instructions for the Candidates:

The practical activity carries 40 marks.

The marks contribute towards 50% of the overall marks for the external course
assessment.
In this practical activity you have to prepare and serve/plate the prepared dishes. If
you have any related questions relating to the preparation, kindly ask the examiner.

Stage 1. You will have to:
• Collect the ingredients
• An equipment requisition

Stage 2. You will have to prepare, cook finish, plate and serve.

Note to the examiner:
• The students have to wear an apron, chef’s cap and carry two dusters.
• The ingredients will be collected by the students from the ingredient counter.
• The equipment should be selected by the students for each of the recipes.
• The students are expected to perform the practical individually and not in a group

Guidelines for the Journal:
1. A Journal should be maintained by every student.

BASIC COOKERY

GRADE 10

INTERNAL ASSESSMENT SCHEME 2025-2026

INSTRUCTIONS:

1. A list of activities and assessment criteria for Internal Assessment of 20marks are listed below under six topics
2. Students may choose any ONE from the six.
3. Each activity is allotted 20 marks. Rubrics for the activities are given below.
4. Record of every activity of the student has to be maintained (hard /soft copy) for the Board.
5. Submission of the Internal Assignment should be by the last week of November.

1. Preapare a recipe using any one seasonal/local vegetable as the main ingredient and one method of cooking
Example: Seasonal Vegetable: Cucumber
Recipe: Tavsali
Method of cooking: Steaming
Instructions to the Student-1. Students can prepare any 1 recipe at home, other than the ones in the syllabus.
2. Recipe Card must be made by the students (refer the recipe format given in the text book). The card should have equipment required,
ingredients, quantity and method (stepwise photos of the students preparing the dish to be enclosed). The Recipe Card has to be submitted on
the date given by the teacher.
Name/ Name of the Rubrics : Total 20 marks TOTAL
Roll No. recipe
Recipe Card Creativity / Relevance of Oral Presentation
Ingredients/ Originality recipe to the
Procedure given ingredient
( With and method
Photographs)
10mks 4mks 2mks 4mks 20mks

2. Kitchen Gardening – Vegetables/ Spices/ Herbs
Instruction- 1. Student may plant one or more vegetable /herb/spice using a seed /bulbs in a pot/vessel.
2. The growth process to be documented with week wise photographs for duration of 4-6 weeks (i. Planting seed/bulb, ii. Growth on weekly
basis (4-6 weeks)
3. The written report must document the planting procedure with photographs.
4. The written report has to be submitted along with the potted vegetable/spice/herb on the date given by the teacher.

Name/ Name of plant Rubrics: Total 20 marks
Roll No.
Originality of Relevance of Data Collection Written report Presentation TOTAL
idea and the project with photos (Oral, PPT,
concept Videos, etc)
4mks 4mks 4mks 4mks 4mks 20mks

3. Scullery (Cleanliness in the kitchen )
Instructions: 1. The student has to clean the kitchen using appropriate cleaning equipment and a cleaning agent.
2. The written report should be in the following format:
Title
Introduction to Scullery
Platform cleaning – equipment, cleaning agent and photograph
Utensil Cleaning- equipment, cleaning agent and photograph
Floor Cleaning- equipment, cleaning agent and photograph
3. Appliance example: mixer/oven/gas stove / induction. (any one )
Name/Roll Rubrics: Total 20 marks
No.
Platform cleaning Utensil / sink Appliances cleaning Floor cleaning Oral TOTAL
cleaning Presentation
4mks 4mks 4mks 4mks 4mks 20mks

4. 3D Model
Instruction: 1. Students may make any 1 of the following 3D Model.
• Food Pyramid
• Food plate to show a complete meal ( lunch/dinner) for adolescent girl/boy
• Traditional Sweets of Goa
Name / Name of the Model Rubrics: Total 20 marks
Roll.No
Originality 3D Model Oral Presentation TOTAL
5marks 10 marks 5marks 20marks

5. Interview
Instruction- 1. The students may visit a restaurant / food stall/ bakery/ home production and interview the In charge of the establishment
2. The written report must have a brief description of the student’s experience along with one or two photographs with the student and the interviewee.
3. The data collection format is given below.
4. The written report should be in the following format:
Title
Data collection
Photographs
Observation
Name / Place of visit Rubrics : Total 20 marks
Roll No.
Written Report Photographs Presentation
(Oral, PPT, Videos, etc) TOTAL

10mks 5mks 5mks 20mks

DATA COLLECTION
1 Name of the Student
2 Name of the establishment
3 Name of the Incharge
4 Location:
5 Type of business:
6 Work timing of employees
7 No. of employees
8 Type of food /products served /sold
9 Signature of the Establishment In charge

6. Traditional Remedies
Instruction: 1. Students may prepare any one traditional home remedy using common ingredients for eg (lime , ginger, cumin etc ) which is usually used for
improving immunity/curing ailments, and other health related issues
2. The recipe card should mention briefly about the healing properties of the ingredients and have equipment required, ingredients, quantity
and method (stepwise photos of the students preparing the dish to be enclosed).

Name / Name of the Recipe Rubrics: Total 20 marks
Roll.No
Recipe card (Ingredients Relevance of Oral presentation TOTAL
Quantity/ procedure) the recipe
10marks 4marks 6marks 20marks

BASIC COOKERY SYLLABUS & ASSESSMENT SCHEME
GRADE 10
2025-26

S.No NAME OF THE CHAPTER MARKS

1 10
Food and Nutrition
2. 10
Methods of Cooking
3. Balanced Diet 10

4. Food Service 10
TOTAL 40

MARKING PATTERN:

Theory Practical Internal Total
Assessment
40 40 20 100

BASIC COOKERY ( C.W.S.N) PRACTICAL

Marks: 40 Duration: 2 hours

List of Recipes for the Practical Examination.

7. Coffee & Omelette
8. Coffee & Vegetable Fried Rice
9. Coffee & Vegetable Bake
10. Season Fruit Milkshake & Bindi Masala
11. Seasonal Fruit Milkshake & Vegetable Salad
12. Seasonal Fruit Milkshake & Kheer

N.B : Any one of the above combination to be tested.
Vegetable Pakora and Caramel Pudding not for testing but for demonstration only

MARK DISTRIBUTION

1. Setting and clearing the work station 5 Marks

2. Weighing and collecting the ingredients 5 Marks

3. Appearance of the finished product 5 Marks

4. Taste Recipe 1 10Marks
Recipe 2 10 Marks

20 Marks
5. * Viva 5 Marks

6. * Journal 5 Marks

TOTAL 40 Marks

5*. Viva (To be conducted at the work station. Question should be simple.
Eg:Recipe – Coffee-What equipment did you use to boil the milk?)
6*. Journal (To be given by the candidate’s School)

Instructions for the Candidates:

The practical activity carries 40 marks.
The marks contribute towards 50% of the overall marks for the external course
assessment.
In this practical activity you have to prepare and serve/plate the prepared dishes. If

you have any related questions relating to the preparation, kindly ask the examiner.

Stage 1. You will have to:
• Collect the ingredients
• An equipment requisition

Stage 2. You will have to prepare, cook finish, plate and serve.

Note to the examiner:
• The students have to wear an apron, chef’s cap and carry two dusters.
• The ingredients will be collected by the students from the ingredient counter.
• The equipment should be selected by the students for each of the recipes.
• The students are expected to perform the practical individually and not in a group

Guidelines for the Journal:
2. A Journal should be maintained by every student.
3. All the recipes prepared during the academic year should feature in the journal