Goa Board Class 12 Question Paper Mar 2019 Food Production

2019 III 05 1000 Seat No.

Time : 2 Hours FOOD PRODUCTION

Subject Code

V 2 7 1

Total No. of Questions : 5 (Printed Pages : 3) Maximum Marks : 50

INSTRUCTIONS : (i) Answer question no. 1 of each unit in 1 or 2 words.

(ii) Answer question no. 2 of each unit in 25-30 words.

(iii) Answer question no. 3 of each unit in 40-50 words.

(iv) Answer question no. 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. (1.1) Fish dipped in batter deep fried and served with tomato sauce is termed

as ........................ . 1

(1.2) How is storage of fish carried out ? 2

(1.3) What are the points to be considered while purchasing fin fish ? 3

(1.4) Explain any four cuts of fish. 4

V-271 1 P.T.O.

Unit II

2. (2.1) The flesh of the animal which is less than 3 weeks of age is termed

as ........................... . 1

(2.2) Write a short note on marinade. 2

(2.3) List any three signs of good quality Beef. 3

(2.4) Draw a neat labeled diagram of : 4

Cuts of Pork

Or

Cuts of Beef.

Unit III

3. (3.1) A stuffed boneless chicken generally the leg part is termed

as ................. . 1

(3.2) Name any two processed chicken products. 2

(3.3) State any three points to be considered for storage of frozen poultry. 3

(3.4) Explain any four types of birds used in cuisine. 4

Unit IV

4. (4.1) Name a small cylindrical shape pasta having variety of flavours. 1

(4.2) State the quality points to be considerd while selecting lettuce and Egg

plant. 2

(4.3) How are domestic pasta prepared ? 3

(4.4) How to protect red colour in vegetables during cooking ? 4

V-271 2

Unit V

5. (5.1) Three parts of thin cream plus 1 part of vinegar or lemon juice, salt and

pepper is termed as ........................ . 1

(5.2) Mention any two functions of Larder department. 2

(5.3) Explain the composition of a salad. 3

(5.4) Explain the rules for preparing sandwiches. 4

Or

Explain the parts of sandwiches.

V-271 3 P.T.O.