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CBSE Class 11 Marking Scheme 2022 for Food Production

Get here latest CBSE Class 11 2022 Marking Scheme for Food Production. It will help you to score well and prepare for the final examination according to a latest pattern. We have also provided you with the latest sample paper for this marking scheme, as it would help you understand the pattern and division of sections. More Detail
CBSE Food Production Marking Scheme Solution 2022 Class 11
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About CBSE Class 11 Marking Scheme 2022 for Food Production

CBSE Class 11 Marking Scheme 2022 for Food Production is available here for free download. Published by CBSE for Class 11, this marking scheme can be viewed online or downloaded as a PDF (2 pages). Candidates preparing for Class 11 can use CBSE Class 11 Marking Scheme 2022 for Food Production to understand the exam pattern, the type of questions asked, and the overall difficulty level.

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CBSE Class 11 Marking Scheme 2022 for Food Production contains 2 pages, which you can read online or download together as a single PDF.

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CBSE Class 11 Marking Scheme 2022 for Food Production – Text

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📄 View text version (2 pages)

Page 1

CBSE | DEPARTMENT OF SKILL EDUCATION FOOD PRODUCTION (SUBJECT CODE: 809) CLASS XI (SESSION 2021-2022) MARKING SCHEME FOR TERM -1 SECTION A Answer any 5 questions out of the given 6 questions on Employability Skills (1 x 5 = 5 marks) 1. c. Appositive Phrase 1 2. b. Self-reflection 1 3. c. Status bar 1 4. d. Affirmative 1 5. a.Ctrl+ Y 1 6. b. Social loafing 1 SECTION B Answer any 20 questions out of the given 25 questions (1 x 20 = 20 marks) 7. b. Human Resource 1 8. c. Chlorine 1 9. a. Specialized dishes 1 10. c. Thermal shocks 1 11. c. Larder 1 12. d. Retail sector are fully furnished apartments available for a short-term or long 1 term stay. 13. d. Keep work area uncluttered 1 14. a. Non-slippery sole and hard toe 1 15. c. A III ,B IV, C II, D I 1 16. c.4 ͦ C 1 17. d.Should be with a light and compact heavy head 1 18. a. Executive chef, Chef de Partie, Commis , Trainees 1 19. b. Egg slicer 1 20. c. A II,B III, C IV, D I 1 21. d. It is used to make bhakri and khakhras 1 22. b. Financial background 1 23. d. Maize 1 24. a. Danger zone 1 25. b. Molluscs 1 809-MS-XI-Term 1 (2021-22) 1

Page 2

26. a. Cutting vegetables 1 27. c. Medium size 1 28. b. Fat obtained from mutton or beef 1 29. a. Spine 1 30. a. Variety of dishes that are offered on the menu 1 31. b. Gluten 1 SECTION C (COMPETENCY BASED QUESTIONS) Answer any 5 questions out of the given 7 questions (1 x 5 = 5 marks) 32. a. Front office 1 33. d. Sous chef 1 34. c. Groundnut oil 1 35. a .i and iii 1 36. d. Cleaver knife 1 37. a. i and iii 1 38. a. Cinnamon 1 809-MS-XI-Term 1 (2021-22) 2

Document Details

Board / OrgCBSE
ExamClass 11
TypeSolution
Pages2
Updated30 Apr 2026

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