Goa Board Class 12 Question Paper June 2018 Food Production _New Syllabus_

*V271* 2018 VI 08 1430 Seat No. : Time : 2 Hours FOOD PRODUCTION (New Syllabus) 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 01 or 02 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) Answer each question on a fresh page. vi) Write the number of the questions and sub-questions clearly. vii) All questions are compulsory. viii) Figures to the right indicate full marks. ix) Draw diagram where specified. UNIT – I 1.1. White fish are mainly ______ fish. [1] 1.2. List any 2 quality points for buying lean fish. [2] 1.3. Explain storage of fish. [3] 1.4. Explain any 4 cuts of fish. [4] UNIT – II 2.1. The stage at which the meat muscles become hard and inflexible is known as ___________ [1] 2.2. List any two points how fresh meat can be stored. [2] 2.3. Explain any 3 signs of good quality pork. [3] 2.4. Draw a neat labeled diagram of [4] Cuts of Beef OR Cuts of Pork. V-271 -1- P.T.O.

*V271* UNIT – III 3.1. The young tender mid-sized birds are termed as ___________. [1] 3.2. List any two quality points to be considered when selecting poultry. [2] 3.3. List any 3 points which are of importance in handling the frozen poultry. [3] 3.4. Explain any 4 chicken cuts. [4] UNIT – IV 4.1. Name the pasta which is like spaghetti, but is longer and narrower in appearance. [1] 4.2. Explain any two precautions to be taken to preserve the green colour in vegetable during cooking. [2] 4.3. List any three uses of Pasta. [3] 4.4. Explain any four tips for selecting and storing fresh vegetables. [4] UNIT – V 5.1. Name any one fish based salad. [1] 5.2. List any two functions of larder department. [2] 5.3. Explain any three different types of salad dressing. [3] 5.4. What the rules to be followed when preparing sandwiches ? [4] OR List four basic guidelines for the fillings used in sandwiches. –––––––––––––––– V-271 -2-