TN 11th Question Paper 2023 Food Service Management

Tamil Nadu
State Board

2023
QUESTION
PAPER

No. of Printed Pages : 8
6790
!6790IstYearFoodServiceManagement! £vÄ Gs
Register Number

Part III — Vocational Subjects
(Home Science Area)

EnÁP ÷©»õsø©
FOOD SERVICE MANAGEMENT
( uªÌ ©ØÖ® B[Q» ÁÈ / Tamil & English Version )

Põ» AÍÄ : 3.00 ©o ÷|µ® ] [ ö©õzu ©v¨ö£sPÒ : 90
Time Allowed : 3.00 Hours ] [ Maximum Marks : 90

AÔÄøµPÒ : (1) AøÚzx ÂÚõUPЮ \›¯õP £vÁõQ EÒÍuõ GߣuøÚ \›£õºzxU
öPõÒÍÄ®. Aa_¨£vÂÀ SøÓ°¸¨¤ß, AøÓU PsPõo¨£õÍ›h®
EhÚi¯õPz öu›ÂUPÄ®.
(2) }»® AÀ»x P¸¨¦ ø©°øÚ ©mk÷© GÊxÁuØS®,
AiU÷PõikÁuØS® £¯ß£kzu ÷Ásk®. £h[PÒ ÁøµÁuØS
ö£ß]À £¯ß£kzuÄ®.
Instructions : (1) Check the Question paper for fairness of printing. If there is any lack
of fairness, inform the Hall Supervisor immediately.
(2) Use Blue or Black ink to write and underline and pencil to draw
diagrams.

£Sv & I / PART - I

SÔ¨¦ : (i) AøÚzx ÂÚõUPÐUS® Âøh¯ÎUPÄ®. 15x1=15

(ii) öPõkUP¨£mkÒÍ ©õØÖ ÂøhPÎÀ ªPÄ® Hئøh¯ Âøhø¯z
÷uº¢öukzxU SÔ±mkhß Âøh°øÚ²® ÷\ºzx GÊuÄ®.
Note : (i) Answer all the questions.

(ii) Choose the most appropriate answer from the given four alternatives and
write the option code and the corresponding answer.

[ v¸¨¦P / Turn over

6790 2

1. __________ Gߣx |øh£õøu Kµ©õP EÒÍ J¸ ]Ô¯ {µ¢uµ©õÚ AÀ»x
uØPõ¼P©õÚ EnÁP®.
(A) ÷íõmhÀ (B) PõL¤j›¯õ
(C) öÁΨ¦ÓU Pøh (D) PõL¤ Pøh
A __________ is a small permanent or temporary structure on a side walk.
(a) Hotel (b) Cafeteria
(c) Kiosk (d) Coffee shop

2. "|h©õk® EnÁP®' Gߣx __________ À Bµ®¤UP¨£mhx.
(A) Aö©›UPõ (B) öẩÛ
(C) Bìv÷µ¼¯õ (D) C[Q»õ¢x
The concept of “Meals on wheels” was developed in __________.
(a) United States of America (b) Germany
(c) Australia (d) United Kingdom

3. ö£õ¸zxP :
(1) ¦vÚõ (i) Á°ØÖ¨¦s
(2) •hUPzuõß Røµ (ii) C¸©À
(3) PاµÁÀ¼ (iii) ‰mk Á¼
(4) öÁ¢u¯U Røµ (iv) _Áõ\¨ ¦zxnºa]
(A) (1)-(i), (2)-(iii), (3)-(ii), (4)-(iv)
(B) (1)-(iv), (2)-(iii), (3)-(ii), (4)-(i)
(C) (1)-(iv), (2)-(ii), (3)-(iii), (4)-(i)
(D) (1)-(ii), (2)-(iii), (3)-(iv), (4)-(i)
Match the following :
(1) Mint (i) Stomach Ulcer
(2) Mudakathan Keerai (ii) Cough
(3) Karpooravalli (iii) Joint pain
(4) Fenugreek leaves (iv) Breath Freshener
(a) (1)-(i), (2)-(iii), (3)-(ii), (4)-(iv)
(b) (1)-(iv), (2)-(iii), (3)-(ii), (4)-(i)
(c) (1)-(iv), (2)-(ii), (3)-(iii), (4)-(i)

(d) (1)-(ii), (2)-(iii), (3)-(iv), (4)-(i)

3 6790

4. ©ÛuÝUS J¸ |õøÍUSz ÷uøÁ¨£k® }›ß AÍÄ :
(A) 2 ¼mhº (B) 4 ¼mhº (C) 3 ¼mhº (D) 5 ¼mhº
Daily requirement of water for a man is :
(a) 2 litres (b) 4 litres (c) 3 litres (d) 5 litres

5. öPõvUP øÁzuÀ, «Û¾ÒÍ __________ öPõʨ¦ Aª»zøu £õxPõUP¨
£¯ß£kQÓx.
(A) mµõßì (B) J÷©Põ 3 (C) ö\ÔÄØÓ (D) J÷©Põ 6
Boiling helps to preserve __________ fatty acid in fish.
(a) Trans (b) Omega 3 (c) Saturated (d) Omega 6

6. EnøÁ ª¸xÁõUPõ©À, Auß ÷uõø» ©mk® E›UP __________ •øÓ £¯ß&
£kzu¨£kQÓx.
(A) ÁõmkuÀ (B) }›À AÂzuÀ (C) _kuÀ (D) ¨Íõßa][
__________ method helps to remove the skin or peel without softening the food.
(a) Grilling (b) Poaching (c) Toasting (d) Blanching

7. __________ Gߣx EnøÁa `hõP u¯õº {ø»°À øÁzv¸US® P¸Â.

(A) ¤Íõmhº (B) åõL¤[ iè
(C) £õzvµ[PÒ (D) \õ»m Qsn®
__________ keeps food warm during service by using fuel.
(a) Platter (b) Chafing dish
(c) Utensils (d) Salad bowl

8. £õ¼ß uµ® ©ØÖ® y´ø©ø¯U PshÔ¯ £¯ß£kÁx :
(A) ÷P»U÷hõ«mhº (B) öÁ¨£©õÛ
(C) Bì÷©õ«mhº (D) »õU÷hõ«mhº
Purity of milk can be tested by using :
(a) Galactometer (b) Thermometer

(c) Osmometer (d) Lactometer

[ v¸¨¦P / Turn over

6790 4

9. __________ ÷\º¨£uß ‰»® Dìmiß ö|õvzuÀ ußø©ø¯ SøÓUP •i²®.

(A) Aâ÷Úõ÷©õm÷hõ (B) \ºUPøµ
(C) E¨¦ (D) ÷£UQ[ £Ähº
__________ has a retarding effect on yeast fermentation.
(a) Ajinomotto (b) Sugar
(c) Salt (d) Baking powder

10. 400 Qµõ® Gøh Ãu® 3000 öµõmiz xskPøÍ J÷µ |õÎÀ u¯õ›¨£uØSz
÷uøÁ¯õÚ Ak©øÚ°ß AÍÄ __________ \xµAi.
(A) 1200 (B) 2000 (C) 17000 (D) 1500
The total space required to bake 3000 loaves of bread of 400 g each per day is :
(a) 1200 sq.ft. (b) 2000 sq.ft. (c) 17000 sq.ft. (d) 1500 sq.ft.

11. £» Ásn¨£Ç[PÒ ©ØÖ® AÁØÔß £Ça\õÖPøͨ £u¨£kzu ÷\ºUP¨£k®
ö£õ¸Ò :
(A) ö£õmhõ]¯® ö©mhõ ø£&\À÷£m
(B) \À£º&øh&BUøék
(C) ]m›U Aª»®
(D) ÷\õi¯® ö£ß÷\õ÷¯m
Coloured fruits and its juices are preserved by adding :
(a) Potassium meta bi-sulphate
(b) Sulphur di-oxide
(c) Citric acid
(d) Sodium benzoate

12. EnÂøÚ h¨£õUPÎÀ AøhUS® ÷£õx P»ÛÀ EÒÍ öÁØÔh® EnÂØS
÷©À __________ C¸UP ÷Ásk®.
(A) 9 - 12 ª.« (B) 6 - 9 ª.« (C) 3 - 6 ª.« (D) 12 - 15 ª.«
In canning a head space of __________ depth above the level of food must be left.

(a) 9 - 12 mm (b) 6 - 9 mm (c) 3 - 6 mm (d) 12 - 15 mm

5 6790

13. G¢u Ch® ÷u[Põ´ Gsön´ £¯ß£kzxÁvÀ ªPÄ® ¤µ£»©õÚx ?
(A) ©xøµ (B) Põg]¦µ® (C) v¸ö|À÷Á¼ (D) PßÛ¯õS©›
Which place is famous for its abundant use of coconut oil ?
(a) Madurai (b) Kanjeepuram (c) Thirunelveli (d) Kanyakumari

14. uõÛ¯[PÎÀ EÒÍ Gßø\®, Av¾ÒÍ ìhõºaø\ \ºUPøµ¯õP ©õØÖ® ÷£õx
QøhUS® \õÖ __________ GÚ¨£k®.
(A) A]m÷hõ÷£Uhº (B) Dìm
(C) ÂÛPº (D) Áõºm
The enzyme in the grain converts starch into sugar, producing an extract called
__________.
(a) Acetobacter (b) Yeast
(c) Vinegar (d) Wort

15. __________ Gߣx EnÁP¨ £o¯õͺPÒ ¤ß£ØÓ ÷Ási¯ •UQ¯©õÚ
£s£õS®.
(A) |ßÚhzøu (B) {øÚÁõØÓÀ
(C) Põ»¢uÁÓõø© (D) ÷©ØPsh AøÚzx®
__________ is an important quality which should be possessed by food service
personnel.
(a) Conduct (b) Memory
(c) Punctuality (d) All the above

£Sv & II / PART - II
SÔ¨¦ : GøÁ÷¯Ý® £zx ÂÚõUPÐUS Âøh¯ÎUPÄ®. ÂÚõ Gs 28 &US
Pmhõ¯©õP Âøh¯ÎUPÄ®. 10x3=30
Note : Answer any ten questions. Question No. 28 is Compulsory.

16. "©õÚ {ø»¯ K´Âh[PÒ' – ]Ö SÔ¨¦ ÁøµP.
Write a short note on Airport Lounges.

17. «ì Bß ¨÷Íì (mise-en-place) GßÓõÀ GßÚ ?
What is “mise-en-place” ?

18. FSSAI &ß Â›ÁõUP® ©ØÖ® Auß ÷|õUP[PøÍ GÊxP.
Expand FSSAI and write their objectives.

[ v¸¨¦P / Turn over

6790 6

19. Gøh AÍÄ÷Põ¼ß C¸ ÁøPPÒ ¯õøÁ ?
What are the two types of weighing scales ?

20. ÷Põxø©°ß Aø©¨ø£¨ £h® Áøµ¢x £õP[PøÍU SÔ¨¤kP.
Draw the structure of wheat and name its parts.

21. CÛ¨¦ FÖPõ´ GßÓõÀ GßÚ ? Euõµn® u¸P.
What is a sweet pickle ? Give example.

22. \ø©¯ØPø»ø¯¨ £õvUS® PõµoPÒ GøÁ÷¯Ý® ‰ßÔøÚU SÔ¨¤kP.
Mention any 3 factors affecting a cuisine.

23. ©õÀm £õÚ[PøÍ } G¨£i u¯õ›¨£õ´ ?
How will you prepare malt beverages ?

24. EnÄ £›©õÖ£ÁºPÒ ÁõiUøP¯õͺPÎß ÷uøÁPøÍ GÆÁõÖ §ºzv
ö\´QÓõºPÒ ?
How can waiters satisfy the needs of the customers ?

25. R÷Ç öPõkUP¨£mkÒÍøÁPÐUS Põµn® TÖP.
(A) Sκ öÁ¨£{ø»°À E¸øÍUQÇ[S ÷\ªUP¨£kÁvÀø».
(B) £õìuõ ÷£õßÓ EnÄPøÍ ~snø» Ak¨¤À \ø©¨£x EP¢uuÀ».
Give reasons for the following :
(a) Potato is not stored in cold temperature.
(b) Pasta recipes should not be cooked in microwave.

26. ö|õvzu¼ß £¯ßPøͨ £mi¯¼kP.
Enlist the uses of fermentation.

27. EnĨ£mi¯ø»z vmhªk£Á›ß uSvPøÍ Á›ø\¨£kzxP.
List the qualifications of a person who plans the menu.

28. ¤›¯õ GߣÁº ^µn ¤µa\øÚPÍõÀ AÁv¨£kQÓõº. AÁÎß ¤µa\øÚ Sn©õP
G¢u ‰¼øPø¯ } £›¢xøµ¨£õ´ ? ÷©¾® Auß ÷ÁÖ £¯ßPøͲ® GÊxP.

Priya suffers from digestive problems. Suggest a herb to cure the problem. Also
write its other uses.

7 6790

£Sv & III / PART - III
SÔ¨¦ : H÷uÝ® I¢x ÂÚõUPÐUS Âøh¯ÎUPÄ®. ÂÚõ Gs 35 &US Pmhõ¯®
Âøh¯ÎUPÄ®. 5x5=25

Note : Answer any five questions. Question No. 35 is Compulsory.

29. ÁoP® \õº¢u EnÁP {ÖÁÚ[Pøͨ £ØÔ Â›ÁõP Âøh¯ÎUPÄ®.
Give an account on non-commercial food service operations.

30. ""En÷Á ©¸¢x, ©¸¢÷u EnÄ'' – {¯õ¯¨£kzxP.
“Let food be thy medicine and medicine be thy food” - Justify.

31. Fmha\zxUPøͨ £õxPõzu¾UPõÚ ÁÈPõmkuø» GÊxP.
Write the guidelines for conserving nutrients.

32. E£Pµn[PøÍ Áõ[S® ÷£õx PÁÛUP ÷Ási¯ P¸zxPøͨ £mi¯¼kP.
List out the factors to be considered while purchasing equipment.

33. ]Ô¯ Ak©øÚ°ß Aø©¨ø£ ÁøµP.
Draw the layout of a small bakery unit.

34. ÁõiUøP¯õͺ EnÁPzøuz ÷ui Á¸® ÷£õx, EnÄ £›©õÖ£Áº AÁøµ
GÆÁõÖ PÁÛzxU öPõÒÍ ÷Ásk® ?
When a customer walks in, how should the waiter take care of him/her ?

35. £u¨£kzu¨£mh EnĨ ö£õ¸mPÎÀ £¯ß£kzu¨£k® £õxPõ¨¦¨
ö£õ¸mPÒ ©ØÖ® ö\¯ØøP {Ó[Pøͨ £mi¯¼mk AÁØøÓ ÂÁ›UPÄ®.

List the preservatives and artificial colours used in commonly used preserved
foods and explain them.

[ v¸¨¦P / Turn over

6790 8

£Sv & IV / PART - IV
SÔ¨¦ : AøÚzx ÂÚõUPÐUS® Âøh¯ÎUPÄ®. 2x10=20

Note : Answer all the questions.

36. (A) |©x ©õ{»zvÀ G¢u ÁøP¯õÚ \ø©¯ØPø» •øÓ ¤ß£ØÓ¨£kQÓx ?
Auß ]Ó¨£®\[PÒ ¯õøÁ ? A®•øÓ Hß ]Ó¢uuõPU P¸u¨£kQÓx ?
AÀ»x
(B) EnÁPzvÀ ¤ß£ØÓ ÷Ási¯ £õxPõ¨¦ |hÁiUøPPÒ SÔzx GÊxP.
(a) Which cuisine do we follow in our State ? What are its characteristic
features ? Why do you think it is special ?

OR

(b) Elaborate on safety measures to be followed in food service operations.

37. (A) Dµ`mk •øÓPÒ ‰»® EnÄ \ø©zuø» GkzxUPõmkhß ÂÍUSP.
AÀ»x
(B) ÷\P›US® E£Pµn[PÒ GßÓõÀ GßÚ ? Auß ÁøPPøÍ ÂÁ›UPÄ®.
(a) Explain Moist Heat methods of cooking with examples.

OR

(b) What is storage equipment ? Write in detail about its types.

-o0o-