CBSE Class 10 Question Paper 2026 Food Production

FOR CBSE CLASS 10 EXAM PREPARATION

CBSE Class 10 2026
Question Paper · Food
Production Revised
EXAM YEAR TYPE SUBJECT

CBSE Class 10 2026 Question Paper Food Production Revised

Notes · Sample Papers · Previous Year Papers · Mock Tests

m
m .co

m .co s e m
se g l a
Series : MNL2K a SET~4
- 
Q.P. Code 96
 .  -   - 
Roll No. -    
Candidates must write the Q.P. Code
m
m on the title page of the answer-book.
.co
.co s e m
s em   l a
g la FOOD PRODUCTION ag
a
{ZYm©[aV g‘¶ : 2 KÊQ>o A{YH$V‘ A§H$ : 50
Time allowed : 2 hours Maximum Marks : 50

 : NOTE :

(I)       -    (I) Please check that this question
15   paper contains 15 printed pages.
m Code given on the right
(II) c. o Q.P.
-        - (II)
   -  - m hand side of the question paper
e
  as l
should be written on the title

ag
page of the answer-book by the
candidate.
(III)       -  21    (III) Please check that this question
paper contains 21 questions.

(IV)         , (IV) Please write down the serial
-        number of the question in the
answer-book at the given
 
place before attempting it.
o allotted m
m c
 -     15    (V) 15 minute time has .been
(V)
. co     -     toquestion e m paper. The
read this question
s
e m 10.15     10.15   10.30 at 10.15 a.m.laFrom be10.15
paper will distributed

l as     -     ag the candidatesa.m.willto
ag
10.30 a.m.,
    -     read the question paper only and
  will not write any answer on the
answer-book during this period.

96 {} 1177 1 P.T.O.

m .
.co s e m
s em l a
g la ag
a For more Question Papers, Sample Papers, Notes & Syllabus visit Page 1 of 16

  :
(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 2 {}

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m
m .co

m .co s e m
se g l a
a
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
m
m
Subjective type questions.
o .co
. c given (5 + 16 =) 21 questions, a candidate has to answer em
(4) Out of the
m
(5 s+e10 =) 15 questions in the allotted (maximum) time of 2 hours. l as
la ag
(5)
ag order.
All questions of a particular section must be attempted in the correct

(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.
m
.co
(iii) There is no negative marking.

em
(iv) Do as per the instructions given.
s
g la
(v) Marks allotted are mentioned against each question/part.
(7)
a
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.
m
m (v) Marks allotted are mentioned against each question/part.
.co
m .co s e m
s e g l a
g la a
a

96 3 {}

m .
.co s e m
s em l a
g la ag
a For more Question Papers, Sample Papers, Notes & Syllabus visit Page 3 of 16

 – 
(   ) (24 )

1.       6     4      (4  1 = 4)
(i)                  
    ?
(A)   (B)  
(C)    (D)  

(ii)    ‘R’     ?
(A)  (Rational) (B)  (Realistic)
(C)  (Revised) (D)  (Regional)

(iii)                 
  ,  ________    
(A)  (B) 
(C)  (D) 

(iv)             ?
(A)    
(B)  -    
(C)      
(D) -         

(v)          ?
(A)     
(B)         
(C)       
(D)        

(vi)          (SDG)    2030 
       ?
(A)   (B)    
(C)   (D)  

96 4 {}

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m
m .co

m .co s e m
se g l a
a
SECTION – A
(Objective Type Questions) (24 Marks)

1. Answer any 4 out of the given 6 questions on Employability skill. (4  1 = 4)
(i) Which type of feedback provides precise details about what has been
done well or needs improvement ?
m
o m
(A) Specific feedback
c
(B) Negative feedback
m .co
m
(C) Timely. feedback (D) General feedback s e
s e l a
(ii) Inl a
SMART Goals ‘R’ stands for : ag
ag(A) Rational (B) Realistic
(C) Revised (D) Regional

(iii) An acquired or natural capacity that enables you to perform a
particular task with considerable proficiency is termed as ________.
(A) Interest (B) Ability
(C) Weakness (D) Hobby
o m
c
. yearly maintenance schedule for
(iv) Which of the following is a part of
e m
the computer ?
as
(A) Clean your monitor.gl
a
(B) Clean up your e-mail box.
(C) Cleanup download folder.
(D) Check for expiry of antivirus software and renew.

(v) What is the primary function of an entrepreneur in society ?
(A) Avoid taking risks
m
.co
(B) Discouraging others from starting business
m
m .co (C) Creating myths about business
s e m
s e (D) Fostering innovation and economic growth
g la
g la (vi) Which of the following is NOT a Sustainable aDevelopmental Goal
a targeted to be achieved by 2030 ?
(A) Zero Hunger (B) Good Health and Well being
(C) Gender Equality (D) Space Research
96 5 {}

m .
.co s e m
s em l a
g la ag
a For more Question Papers, Sample Papers, Notes & Syllabus visit Page 5 of 16

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 6 {}

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m
m .co

m .co s e m
se g l a
a
2. Answer any 5 out of the given 6 questions. (5  1 = 5)

(i) The art, science and craft of using heat to make food more palatable,
digestible, nutritious, or safe is known as :

(A) Manufacturing (B) Cooking

(C) Processing (D) Conversion
m
m .co
.co
(ii) French Fries are made by using which of the following methods ?
e m
em
(A) Blanching (B) Steaming
l as
s
la Roasting ag
ag(C) (D) Baking

(iii) Which is not a root vegetable ?

(A) Carrots (B) Radish

(C) Onions (D) French beans

(iv) Which soup is based on shellfish ?

(A) Chowder
o m (B) Bisque
c
. Veloute
(C) Broth m
(D)
e
(v) Which of the following is anla
s
optional part of salad ?
g
a (B) Base
(A) Dressing

(C) Body (D) Garnish

(vi) Which is the primary major ingredient in a sandwich ?

(A) Meat (B) Bread

(C) Vegetable (D) Egg
m
m .co
.co
m 3. s e m
s e Answer any 5 out of the given 6 questions.
g l a (5  1 = 5)

g la (i) The components that are found in food are knownaas ________.
a (A) Items (B) Food source

(C) Nutrients (D) Ingredients

96 7 {}

m .
.co s e m
s em l a
g la ag
a For more Question Papers, Sample Papers, Notes & Syllabus visit Page 7 of 16

(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) 

4.   6     5      (5  1 = 5)
(i)                  
(A)  (B) 
(C)    (D) 

(ii)     ,          ?
(A)   (B) 
(C)  (D)  ()
96 8 {}

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m
m .co

m .co s e m
se g l a
a
(ii) In ________ method heat is transferred by electromagnetic waves.

(A) Convection (B) Conduction

(C) Radiation (D) Induction

(iii) Which of the following is an example of Drupes ?

m
.co
(A) Cherry (B) Apple
m
.co
(C) Strawberry (D) Mulberry
s e m
s em l a
ag
(iv) Cream soups are
gl(A)a Thick soup
a (B) Clear soup

(C) Thin soup (D) French onion soup

(v) Which type of salad is typically served as a main course and contains
ingredients like chicken, ham, or beef ?

(A) Vegetable salad (B) Fruit salad
m
(C) Pasta salad
.co
(D) Protein salad

(vi) Garnishes used for sandwiches should be :
s em
(A) Eye appealing g la (B) Hard
a
(C) Hefty (D) Transparent

4. Answer any 5 out of the given 6 questions. (5  1 = 5)

(i) Identify the component of food that plays the role of growth and repair
in our body. m
m .co
m .co (A) Carbohydrates
em
(B) Triglycerides
s
s e (C) Vitamin C complex (D) Protein
g la
g la a
a (ii) In liquids and gases, heat transmission is primarily caused by

(A) Convection (B) Radiation

(C) Conduction (D) Induction
96 9 {}

m .
.co s e m
s em l a
g la ag
a For more Question Papers, Sample Papers, Notes & Syllabus visit Page 9 of 16

(iii)           1 mm  1 mm  25 mm  
     
(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)  

(iii)           ,        ?
(A)       
(B)                
(C)                 
(D)          
96 10 {}

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m
m .co

m .co s e m
se g l a
a
(iii) Name the cut in which the vegetables are sliced into thin strips of
1 mm  1 mm  25 mm.
(A) Jardinière (B) Macedonia
(C) Julienne (D) Mirepoix
(iv) Which of the following is an example of a cold soup served as a
refreshing treat in summer ? m
m .co
.co
(A) Tomato soup (B) Chicken noodle soup
s e m
s em
(C) Gazpacho (D) Minestrone
l a
la salad comes under which type of vegetables ?
(v) Coleslaw
g ag
a (A) Flowers (B) Fruits
(C) Leaf (D) Fungi
(vi) Which of the following is NOT a type of sandwich ?
(A) Club (B) Grilled cheese
(C) Open (D) Caesar

o m
. c
5.
m
Answer any 5 out of the given 6 questions.
e in Potatoes & Cereals ?
(5  1 = 5)

la s
(i) Which component of food is found
(A) Proteins
g
a (B) Carbohydrates
(C) Vitamins (D) Minerals
(ii) Steaming cooks the food by surrounding it with
(A) Hot steam (B) Hot water
(C) Dry heat (D) Hot oil
(iii) Which statement is false to minimize nutrient losses during m
m preparation ? .co
m .co (A) Wash vegetables before cutting. s em
s e g a
lcooking.
g la (B) Use minimum or adequate amount of water for
a
a (C) Cook vegetables by steaming and pressure cooking to conserve
nutrients.
(D) Use baking soda for cooking vegetables.

96 11 {}

m .
.co s e m
s em l a
g la ag
a For more Question Papers, Sample Papers, Notes & Syllabus visit Page 11 of 16

(iv)           ?
(A)  (B)  
(C)  (D) 

(v) _____ ,           
(A)   (B)  
(C)   (D) (A)  (B) 

(vi)           ?
(A)   (B)  
(C)   (D) 

-
(   ) (26 )

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

6. “             ”   
   

7.            

8.                ?

9. (a)  (career)   ?
(b)               1+1

10. “           ”      
      
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m
m .co

m .co s e m
se g l a
a
(iv) Which of the following is an international soup from Italy ?

(A) Mulligatawny (B) French onion

(C) Minestrone (D) Gazpacho

(v) _________ is made of single ingredients except dressing, base and
garnish. m
m .co
.co
(A) Simple salad (B) Compound salad
s e m
s em
(C) Tossed salad (D) Both (A) and (B) l a
l a
(vi)agWhich of these is NOT an example of a closed sandwich ?
ag
(A) Tea sandwich (B) Buffet sandwich

(C) Club sandwich (D) Canapés

SECTION – B
m
(Subjective Type Questions)
m .co (26 Marks)

s e
Answer any 3 out of the given 5 questions on Employability skills. Answer
each question in 20-30 words. gl
a (3  2 = 6)
a
6. “Clear and concise communication is of immense importance in work and
business environment”. Explain the given statement.

7. Name the four skills which must be master to succeed in life.

m
.co
8. What actions can be performed on your computer screen by using a mouse ?
m
m .co s e m
s e 9. (a) What is a career ?
g l a
g la a
(b) Name the two ways how a person can earn a living. 1+1
a
10. “Reduced inequalities is one of our sustainable goals”. State the methods
used to reduce inequalities.

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m .
.co s e m
s em l a
g la ag
a For more Question Papers, Sample Papers, Notes & Syllabus visit Page 13 of 16

  6     4    20-30     (4  2 = 8)

11.               ?    
  

12. ‘’       ?

13.      4     

14.       ?

15.         

16.     

  5     3    50-80     (3  4 = 12)

17.          

18.       ?  

19.          ?

20.           

21.               
    
 ?
___________

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m
m .co

m .co s e m
se g l a
a
Answer any 4 out of the given 6 questions in 20-30 words each. (4  2 = 8)

11. What two types of textures do foods generally acquire after cooking ?
Explain each with one example.

12. What do you understand by the term ‘Reheating’ ?
m
c o m m .co
m . of vegetable cuts.
13. Name any 4 types s e
s e l a
g l a ag
a do you understand by Consommé ?
14. What

15. Explain any two parts of Salad.

16. Define Canapés.

o m
c
. in 50-80 words each.
Answer any 3 out of the given 5 questions (3  4 = 12)
m
e and Simmering.
s
17. Explain the differences between Boiling
la
ag
18. Mention benefits of eating fruits.

19. Why garnishes are used in soups ?

20. Explain the role of salad dressing in preparing salad.
m
m
c.21.o What all points are to be considered for choosing breads used mfor making .co
s e
s em sandwiches ? g l a
la a
ag ___________

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m .
.co s e m
s em l a
g la ag
a For more Question Papers, Sample Papers, Notes & Syllabus visit Page 15 of 16

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