Goa Board Class 12 Question Paper 2025 Food Production

2025 II 17 0930 Seat No.

Time : 2 Hours FOOD PRODUCTION

Subject Code

V 4 2 7 1

Total No. of Questions : 25 (Printed Pages : 3) Maximum Marks : 50

INSTRUCTIONS : (i) All questions are compulsory.

(ii) Write the question number of the corresponding answers
clearly.

(iii) Figures to the right indicate full marks.

(iv) Question numbers 1 to 4 are Multiple Choice questions.
Rewrite the statements choosing the correct alternatives.

(v) Answer question numbers 5 to 8 in 1 or 2 words.

(vi) Answer question numbers 9 to 14 in about 30 words.

(vii) Answer question numbers 15 to 21 in about 50 words.

(viii) Answer question numbers 22 to 25 in about 100 words.

(ix) Internal choice between question numbers 15 and 16.

(x) Internal choice between question numbers 24 and 25.

1. Meat is barded during roasting to .......................... . 1

• Keep its shape

• Add moisture

• Reduce cooking time

• Change its colour

V-4271 1 P.T.O.

2. The pigment present in carrot is ........................ . 1

• Chlorophyll

• Carotene

• Anthocyanin

• Flavones

3. Which of the following salad is prepared by using celery, apples, walnuts,
and mayonnaise dressing ? 1

• Carmen salad

• Tossed salad

• German salad

• Waldorf salad

4. Poussins are very small chicken of 4 to 8 weeks old weighing .............. . 1

• 500 gms

• 100 gms

• 1000 gms

• 750 gms

5. Which pasta sauce is prepared by using ingredients like tomato sauce, garlic
and fresh herbs ? 1

6. State the ideal cooking temperature for a medium rare steak. 1

7. Name the fish dish wherein fish is poached with white wine sauce, glazed
and garnished with skinned grapes. 1

8. What is the basic ratio of oil to vinegar in preparation of French salad dressing ?
1

V-4271 2

9. Differentiate between bivalve and univalve. 2

10. Classify beef according to age. 2

11. How to handle frozen poultry ? 2

12. State the composition of a salad. 2

13. Explain the quality factors to be considered while choosing the following
vegetable : 2

(a) Corn

(b) Celery.

14. What are the essentials of larder department ? 2

15. State the quality points for buying shell fish. 3

Or

16. State the quality points for buying fin fish. 3

17. List the selection criteria of good quality pork. 3

18. Name and explain the dry heat methods of cooking poultry. 3

19. Explain the factors affecting tenderness in meat. 3

20. State the uses of factory mass produced pasta. 3

21. How to preserve red colour in vegetables during cooking ? 3

22. Explain the Nutritive value of fish. 4

23. Name and explain the different cuts of poultry. 4

24. Explain the different types of sandwiches. 4

Or

25. List the rules to be followed while preparing sandwiches. 4

V-4271 3 P.T.O.