CBSE Class 10 Question Paper 2025 Food Production

Series : HF1EG SET – 4

 . - 
Roll No. Q.P. Code 96
 -   - 
-    
Candidates must write the Q.P. Code on
the title page of the answer-book.

 
FOOD PRODUCTION
{ZYm©[aV g‘¶ : 2 KÊQ>o A{YH$V‘ A§H$ : 50
Time allowed : 2 hours Maximum Marks : 50

●       -    15  
●       -  21   
● -        -    -  -   
●         , -          
●  -     15        -     10.15 
   10.15   10.30     -        
-      
● Please check that this question paper contains 15 printed pages.
● Please check that this question paper contains 21 questions.
● Q.P. Code given on the right hand side of the question paper should be written
on the title page of the answer-book by the candidate.
● Please write down the serial number of the question in the answer-book
at the given place before attempting it.
● 15 minute time has been allotted to read this question paper. The question
paper will be distributed at 10.15 a.m. From 10.15 a.m. to 10.30 a.m., the
candidates will read the question paper only and will not write any answer on
the answer-book during this period. ~

96 522 Page 1 of 16 P.T.O.

  :
(1)       
(2)  -  21          -      
(3)               `
(4)   (5 + 16 =) 21   ,     ()  2  
(5 + 10 =) 15      

(5)            
(6)   –   (24 ) :
(i)    05   
(ii)          
(iii)      
(iv)      
(v)    /      
(7)   –   (26 ) :
(i)    16   
(ii)    10     
(iii)      
(iv)      
(v)    /      

96 Page 2 of 16 ~

General Instructions :
(1) Please read the instructions carefully.
(2) This Question Paper consists of 21 questions in two sections : Section-A
& Section-B.
(3) Section-A has Objective type questions, whereas Section-B contains
Subjective type questions.
(4) Out of the given (5 + 16 =) 21 questions, a candidate has to answer
(5 + 10 =) 15 questions in the allotted (maximum) time of 2 hours.
(5) All questions of a particular section must be attempted in the correct
order.
(6) Section-A : Objective Type Questions (24 Marks) :
(i) This section has 05 questions.
(ii) It is mandatory for every student to complete all the questions as
per instructions.
(iii) There is no negative marking.
(iv) Do as per the instructions given.
(v) Marks allotted are mentioned against each question/part.
(7) Section-B : Subjective Type Questions (26 Marks) :
(i) This section has 16 questions.
(ii) A candidate has to do 10 questions.
(iii) There is no negative marking.
(iv) Do as per the instructions given.
(v) Marks allotted are mentioned against each question/part.

96 Page 3 of 16 ~ P.T.O.

 – 
( )

1.       6     4      41=4
(i)            ?
(A)  (B) 
(C) / (D) 

(ii)     , , ,          
      _____  
(A) - (B) -
(C) - (D) -

(iii)             ?
(A)      (B)    
(C)   (D)     

(iv) _____               
(A)  (B) 
(C)   (D) 

(v)  (Entrepreneur)     ?
(A)      
(B)     - 
(C)           
(D)           

(vi)                 ?
(A)     (B)  
(C)  (D)    

96 Page 4 of 16 ~

SECTION – A
(Objective Type Questions)

1. Answer any 4 out of the given 6 questions on Employability skills. 41=4

(i) Which of the following is the final step in the communication cycle ?
(A) Encoding (B) Decoding
(C) Feedback (D) Receiving

(ii) When a person is aware of his own likes, dislikes, values, strengths
and shortcomings as an individual. It denotes the fact that he is _______.
(A) Self-regulated (B) Self-control
(C) Self-aware (D) Self-motivated

(iii) Which of the following should not be considered when setting of goals ?
(A) Specific & Measurable (B) Achievable & Realistic
(C) Time bound (D) Ignoring available resources

(iv) _________ software starts working as soon as we switch on a computer.
(A) Application (B) Programming
(C) Operating System (D) System

(v) Who is considered an entrepreneur ?
(A) A doctor working in a hospital
(B) A self-employed person running a business.
(C) A person working for someone else for wages.
(D) A person with no career process.

(vi) Which of the following option is not a sustainable development goal
according to the United Nations ?
(A) Clean water & Sanitation (B) Gender equality
(C) Population (D) Reduced inequalities

96 Page 5 of 16 ~ P.T.O.

2.   6     5      51=5

(i)         ()     ?
(A)  (B)  
(C)    (D) 

(ii)   ,        ?
(A)  (B) 
(C)  (D)   

(iii)           ?
(A)   (B) 
(C)   (D) 

(iv)           ?
(A)     (B)   
(C)     (D)  

(v)        ?
(A)     (B)    
(C)     (D)    

(vi)   ,        ?
(A)   (B) 
(C)   (D) 

3.   6     5      51=5
(i)                ?
(A)    (B) 
(C)  (D) 

96 Page 6 of 16 ~

2. Answer any 5 out of the given 6 questions. 51=5
(i) Which of the following food components is not rich in fat ?
(A) Cream (B) Egg yolk
(C) Coconut oil (D) Fruits

(ii) In the blanching method, the food is immersed in the :
(A) Water (B) Milk
(C) Ice (D) Sugar syrup

(iii) Which of the following is an example of baby vegetables ?
(A) Green peas (B) Tuber
(C) Tiny turnips (D) Avocado

(iv) Which of the following is an example of puree soup ?
(A) Lentil soup (B) Tomato soup
(C) Hot & sour soup (D) Chicken veloute

(v) What is the role of the dressing in the salad ?
(A) Moisten the salad
(B) Increase the size of the salad
(C) Increase bitterness in the salad
(D) To make it less appealing

(vi) Which bread is used in sandwich making ?
(A) French loaf (B) Naan
(C) Tawa roti (D) Bhatura

3. Answer any 5 out of the given 6 questions. 51=5
(i) Which of the following is an example of nutrient found in food ?
(A) Immunity (B) Carbohydrates
(C) Soyabean (D) Grain

96 Page 7 of 16 ~ P.T.O.

(ii) _____             
(A)  () (B) 
(C)  () (D)  ()

(iii)             ?
(A)  (B)  
(C)  (D) 

(iv)     (roux)          ()     
    ?
(A)  (B) 
(C)  (D) 

(v)           
(A)   (B)  
(C)   (D)  

(vi) _____        ,       
,            
(A)  (B) 
(C)  (D) 

4.   6     5      51=5
(i)      :
(A)   (B)  
(C)   (D)  

(ii)           ?
(A)               
(B)               
   
(C)           
(D)       

96 Page 8 of 16 ~

(ii) _________ means travelling of heat within a solid matter.
(A) Conduction (B) Transfer
(C) Convection (D) Conductor

(iii) Which pigment is responsible for green colour in green vegetables ?
(A) Carotene (B) Anthoxanthin
(C) Chlorophyll (D) Anthocyanin

(iv) Which soup is a thickened soup with roux & finished with a liaison of
egg yolk and cream ?
(A) Veloute (B) Purée
(C) Bisque (D) Chowder

(v) Salads tossed up together with a dressing are called :
(A) Vegetable salad (B) Russian salad
(C) Tossed salad (D) Miscellaneous salad

(vi) _________ is a food typically consisting of vegetables, sliced cheese or
meat, placed on or between slices of bread.
(A) Sandwich (B) Salad
(C) Soup (D) Stock

4. Answer any 5 out of the given 6 questions. 51=5
(i) Amino acids are the building block of :
(A) Proteins (B) Fats
(C) Fibre (D) Water

(ii) Which statement is correct related to heat transfer ?
(A) Flow of thermal energy from low-temperature reservoir to high-
temperature reservoir.
(B) Flow of thermal energy from high-temperature reservoir to low
temperature reservoir.
(C) Flow of thermal energy irrespective of reservoir temperature.
(D) Non flow of energy at all.

96 Page 9 of 16 ~ P.T.O.

(iii)               ?
(A)  (B)  
(C)  (D) 

(iv)                ?
(A)   (B) 
(C)  (D) /

(v)              ?
(A)  (B)  
(C)  (D) 

(vi)            ?
(A)  (B)  
(C)  (D) 

5.   6     5      51=5

(i)      
(A)      (B) -    
(C)     (D)          

(ii)           ?
(A) 
(B) -
(C) 
(D)           
96 Page 10 of 16 ~

(iii) In which cut rolling up the leaves of the vegetable is done and then cut
into strips ?
(A) Chiffonade (B) Vegetable cutting
(C) Darne (D) Supreme

(iv) What is made by cooking equal amounts of flour and butter over a
medium heat ?
(A) Beurre Manié (B) Liaison
(C) Concasse (D) Roux

(v) Which of the following is not a dressing used in salads ?
(A) Vinaigrette (B) Thousand Island
(C) Mayonnaise (D) Bread

(vi) Which is an example of spread used in Sandwiches ?
(A) Pita (B) Black pepper
(C) Mayonnaise (D) Tuna

5. Answer any 5 out of the given 6 questions. 51=5
(i) The intention of cooking food is :
(A) To decrease the quantity of food.
(B) To aggravate micro-organisms growth.
(C) To increase the palatability of food.
(D) To destroy the nutrients in the food.

(ii) Which containers do not absorb microwaves ?
(A) Iron
(B) Porcelain
(C) Copper
(D) Bone china plates with gold inlaid bands

96 Page 11 of 16 ~ P.T.O.

(iii)              ?
(A)      (B)     
(C)       (D)     

(iv)        ?
(A)  (B) 
(C)  (D) 

(v)    
(A)      (B)    
(C)     (D) /  
(vi)              ?
(A) 1 (B) 2
(C) 3 (D) 4

-
( )

     5     3         
20-30     32=6

6. -    ?       

7.      

8.              ?

9.               

10.               
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(iii) Which statement is correct related to cooking of food in a pressure
cooker ?
(A) Food is contaminated. (B) Labour is more.
(C) Nutrients are preserved. (D) Food is cooked fast.
(iv) Mulligatawny soup is from which country ?
(A) Japan (B) England
(C) India (D) China
(v) Caesar salad is an example of :
(A) Vegetable based salad (B) Fish based salad
(C) Meat based salad (D) Miscellaneous salad
(vi) In double decker sandwich how many slices of breads are used ?
(A) 1 (B) 2
(C) 3 (D) 4

SECTION – B
(Subjective Type Questions)

Answer any 3 out of the given 5 questions on Employability skills. Answer
each question in 20-30 words. 32=6

6. What is non-verbal communication ? Explain with the help of an example.

7. Define Personality Management.

8. What points to be considered for taking care of Desktop of computer ?

9. List the ways in which an entrepreneur affects a society.

10. Enlist any two issues that can arise due to exploitation of environment.

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  6     4          20-30    
42=8
11.         

12.                ?

13.   :        ?

14.        

15. ‘’    

16.        ?

  5     3          50-80    
3  4 = 12
17.          ?

18.                   

19.         

20.         ?

21.          
____________

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Answer any 4 out of the given 6 questions in 20-30 words each. 42=8
11. Enlist any four objectives of cooking food.

12. Which method of heat transfer is used by deep fat frying cooking ?

13. What kind of vitamins do fruits generally contain ?

14. Give any two examples of cream soup.

15. Define Salad.

16. What do you understand by Grilled Sandwich ?

Answer any 3 out of the given 5 questions in 50-80 words each. 3  4 = 12
17. What points to be kept in mind while poaching ?

18. Mention guidelines to minimize nutrient losses during food preparation.

19. Describe any four types of thick soup.

20. What are the three keys to a quality salad ?

21. Explain open sandwiches with the help of suitable examples.
___________

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