TN 12th Question Paper 2024 Food Service Management

TN PUBLIC EXAM

QUESTION
PAPER
2024

No. of Printed Pages : 8
7490
!7490FoodServMana! £vÄ Gs
Register Number

Part III — Vocational Subjects
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 |õßS ©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

7490 2

1. £o AmhÁøn, vmhªmh ÷|µ AmhÁønUSÒ •iUP¨£mhõÀ Ax
__________ GÚ AøÇUP¨£kQÓx.

(A) K´ÂÀ»õu £oz vmh® (B) ÷|µ ©ØÖ® ö\¯À vmh®
(C) ÷|µz vmh® (D) £oz vmh®
When the work schedule is completed within a time schedule as well, it is referred as
__________.
(a) Busy schedule (b) Time and Activity plan

(c) Time plan (d) Task plan

2. __________ Gߣx PzvPÒ ©ØÖ® ©ØÓ öÁmk® P¸ÂPøÍU SÔUS®
ö\õÀ»õS®.
(A) Pm»› (B) íõ÷»õ÷Áº
(C) Psnõi¯õ»õÚ \õ©õßPÒ (D) ¥[Põß \õ©õßPÒ
__________ refers to knives and other cutting implements.
(a) Cutlery (b) Holloware

(c) Glassware (d) Chinaware

3. £Ç ìSÁõæÀ EÒÍ £Ça\õØÔß AÍÄ __________ \uÂQu® BS®.
(A) 20 (B) 10 (C) 25 (D) 15
Fruit squash contains __________ percentage of fruit juice.

(a) 20 (b) 10 (c) 25 (d) 15

4. __________ Gߣx EnÄU Pmk¨£õk (Diet) AÀ»x \ºUPøµ CÀ»õu (Sugar free)
GßÖ SÔ¨¤h¨£mh EnĨ ö£õ¸mPÎÀ Põn¨£kQÓx.
(A) G\À÷£®&K (B) MSG
(C) \õUP›ß (D) A죺m÷h®
__________ is found in foods labelled ”diet” or sugar free.
(a) Acesulfame-K (b) MSG

(c) Saccharin (d) Aspartame

3 7490
5. mµõ¨ SURì, ©L¤ßPÒ ©ØÖ® \õßmÂa]ß EÒ÷Í øÁUPU Ti¯ L¤À¼[
BQ¯ÁØÔß £›©õÖ® AÍøÁ {ºn°UP __________ £¯ß£kQÓx.
(A) APßÓ Pµsi (B) £›©õÖ® Pµsi
(C) öáÀ¼ Aa_UPÒ (D) SÈ Pµsi
Drop cookies, muffins and sandwich fillings can be used to portion out by __________.
(a) ladles (b) serving spoons
(c) gelatin molds (d) scoops

6. \ºÂ¯m Gߣx __________ GßÖ® AøÇUP¨£kQÓx.
(A) |õ¨Qß (B) ÷h¤Ò µßÚº
(C) U¹¯m ö\m (D) Pm»›
Serviette are otherwise called as __________.
(a) Napkin (b) Table runner
(c) Cruet set (d) Cutlery

7. Bm÷\º¨¤À ö£õxÁõÚ öÁΨ¦Ó Põµo __________.
(A) ÂÍ®£µ® (B) Áõ´ Áõºzøu
(C) £o¯õͺPÎß £›¢xøµ (D) ÁÍõP ÷Áø»Áõ´¨¦
The common external source of recruitment is __________.
(a) Advertisement (b) Word of mouth
(c) Referral of employees (d) Campus placement

8. Sκ\õuÚ¨ ö£mi°À £µõ©›UP¨£k® öÁ¨£{ø»°ß AÍÄ __________
©zv°À.
(A) 348F ©ØÖ® 408F (B) 388F ©ØÖ® 468F
(C) 248F ©ØÖ® 308F (D) 458F ©ØÖ® 508F
The temperature maintained in the refrigerator is between __________.
(a) 348F and 408F (b) 388F and 468F
(c) 248F and 308F (d) 458F and 508F
[ v¸¨¦P / Turn over

7490 4

9. POSDCORB Gߣx __________ I SÔUQÓx.

(A) ÷©»õsø©°ß £oPÒ (B) ÷©»õsø©°ß C»USPÒ
(C) ÷©»õsø©°ß öPõÒøPPÒ (D) ÷©»õsø©°ß £[S
POSDCORB denotes __________.
(a) The functions of management (b) The goals of management
(c) The principles of management (d) The role of management

10. ©¸zxÁU Põ¨¥mkz vmh® Gߣx J¸ __________ FUSÂzuÀ.
(A) EÍUPõµo ÁÈ (B) ÷|º©øÓ
(C) ¦ÓUPõµo ÁÈ (D) Gvº©øÓ
Health Insurance scheme is a __________ motivation.
(a) intrinsic (b) positive

(c) extrinsic (d) negative

11. G¢u EnÄ ÁÇ[S® ÂuzvÀ, £›©õÖ® £o¯õͺPÒ ©›¯õøu¯õÚ ö©õȯõÚ
"R´Uì' Gߣøu £oÁõP Ea\›UP ÷Ásk® ?
(A) ᨣõÛ¯ºPÒ (B) µè¯ß
(C) Czuõ¼¯ß (D) ø\Üì
In which style of food service, the waiters should speak a polite form of respectful language
called ‘Keigs’ ?
(a) Japanese (b) Russian
(c) Italian (d) Chinese

12. __________ ¦zuP®
Ãmi¾ÒÍ £õxPõ¨£õÚ ©ØÖ® \zuõÚ EnÄUPõÚ
ÁÈPõmi¯õP C¢v¯ CÀ»[PÎß \ø©¯»øÓPÎÀ ]Ó¨£õP ÁiÁø©UP¨&
£mkÒÍx.
(A) Bµg_ (B) CÍg ]Á¨¦ (C) £aø\ (D) ©g\Ò
The __________ book is a guide for safe and nutritious food at home, which has been specially
crafted for kitchens in Indian homes.
(a) Orange (b) Pink (c) Green (d) Yellow

5 7490
13. \¢øu¨£kzxu¼ß Ai¨£øh GÚ¨£kÁx __________.
(A) ÂØ£øÚø¯ {ø»¨£kzxuÀ
(B) £»ÁøP¯õÚ u¯õ›¨¦PøÍ E¸ÁõUSuÀ
(C) ¦v¯ ÁõiUøP¯õÍøµU PÁ¸uÀ
(D) Á¸Áõø¯ AvP›zuÀ
The baseline of marketing is to __________.
(a) stabilize sales
(b) produce variety
(c) attract new customers
(d) increase turnover

14. C¢v¯õÂÀ __________ B® Bsk SøÓ¢u£m\ Fv¯a\mh® AÔ•P¨£kzu¨&
£mhx.
(A) 1938 (B) 1948 (C) 1937 (D) 1947
In India the Minimum Wages Act was introduced in the year __________.
(a) 1938 (b) 1948 (c) 1937 (d) 1947

15. ÷PU P»øÁ°À EÒÍ __________ ‰»¨ö£õ¸ÍõÚx, Dµzøu EÔg_uÀ ©ØÖ®
Cøn¨¦U Põµo¯õP ö\¯À£kQÓx.
(A) •møh (B) \ºUPøµ (C) ©õÄ (D) E¨¦
__________ ingredient act as an absorbing and a binding agent in the cake preparation.
(a) Egg (b) Sugar (c) Flour (d) Salt

£S-v & II / PART - II
SÔ¨¦ : GøÁ÷¯Ý® £zx ÂÚõU-P-ÐUS Âøh-¯-ÎU-P-Ä®. ÂÚõ Gs 28 &US
Pm-hõ-¯-©õP Âøh-¯-ÎU-P-Ä®. 10x3=30
Note : Answer any ten questions. Question No. 28 is compulsory.

16. PÁ›À £¯ß£k® H÷uÝ® BÖ ÁøP PµsiPøͨ £mi¯¼mk Auß
£¯ßPøÍU SÔ¨¤kP.
Mention any six spoons used in a cover and their uses.

17. ÷u}›ß ÁøPPøͨ £mi¯¼mk, HuõÁx J¸ ÁøP ÷u}º £ØÔ ]Ö SÔ¨¦
ÁøµP.
List the types of tea and give short note on any one type.
[ v¸¨¦P / Turn over

7490 6

18. ø©¯ AvPõµ®, £Qº¢uÎUP¨£k® AvPõµ® – ÷ÁÖ£kzxP.
Differentiate - Centralised and Decentralised authority.

19. EnÁPzvÀ EÒÍ £UP¨ £»øPPÒ GÆÁõÖ AøÇUP¨£kQÓx ? Hß AÆÁõÖ
AøÇUP¨£kQÓx ?
What is the other name for the side board in a restaurant ? Why is it called so ?

20. Q & Põµo GÆÁõÖ PnUQh¨£kQÓx ?

How is Q - factor calculated ?

21. ÷PU P»øÁ°À £Ç[PøÍ ÷\ºUS® ÷£õx ö\´¯ ÷Ási¯ •ßöÚa\›UøP
|hÁiUøPPÒ ¯õøÁ ?
What are the precautions to be followed while adding fruits in cake preparation ?

22. JÊ[Pø©zu¾UPõÚ ö\¯À •øÓø¯¨ £mi¯¼kP.
List out the process of organising.

23. ]Ö&SÖ {vU PhÛß •UQ¯zxÁzøu GÊxP.
Write the importance of micro-finance.

24. PÁ›ß ÷©À G¨ö£õÊx, GuØPõP PhÀ EnÂØPõÚ •Ò Pµsiø¯¨
£¯ß£kzxÁõ´ ? Hß ?
When do you use a sea food fork on a cover ? Why ?

25. JÊUPzvß öPõÒøPPøͨ £mi¯¼kP.
List out the principles covered in discipline.

7 7490
26. £°Ø] AΨ£uõÀ £o¯õͺPÐUS HØ£k® £¯ßPøÍU SÔ¨¤kP.
Mention the advantages of giving training for employees.

27. P»¨£h¨ ö£õ¸mPÎß ÁøPPÒ ¯õøÁ ?
What are the types of adulterants ?

28. FSSAI £mi¯¼¼¸¢x }UQ²ÒÍ Cµsk EnÄ ÷\ºUøPPÒ ¯õøÁ ? Põµn® u¸P.
Which two food additives have been removed from FSSAI list ? Give reason.

£S-v & III / PART - III
SÔ¨¦ : H÷uÝ® I¢x ÂÚõU- P - Ð US Âøh- ¯ - Î U- P - Ä ®. ÂÚõ Gs 35 &US
Pm-hõ-¯©õP Âøh-¯-ÎU-P-Ä®. 5x5=25
Note : Answer any five questions. Question No. 35 is compulsory.

29. EnÁP {ÖÁÚzvÀ GÆÁõÖ ©Ûu \Uv ÃnõUP¨£kQßÓx ?
How is human energy wasted in hotel industry ?

30. w[QøÚU Pmk¨£kzx® ¦ÒÎPÐUPõÚ GkzxUPõmkPøÍ GÊxP.
Give examples of “Critical Control Points”.

31. EnÁP ÷©Ø£õºøÁ¯õÍ›ß £o ÂÁµzvøÚ GÊxP.
Write the job description of catering supervisor.

32. GÆÁøP EnÄ ÁÇ[S® Âu® ¤›¤÷Ímhk \ºÃì GÚ AøÇUP¨£kQÓx ?
Ax G®•øÓ°À ÁÇ[P¨£kQÓx ?
Which style of service is called as preplated service ? How is it done ?

33. öuõÈÀ •øÚu¾USz ÷uøÁ¯õÚ vÓßPÎß •UQ¯zxÁzøu¨ £mi¯¼kP.
List out the importance of entrepreneurial skills.

34. ©Ûu C¯Àø£¨ £ØÔ¯ AÝ©õÚ[PøÍ Ai¨£øh¯õPU öPõsh
÷©õmi÷Áåß AÀ»x FUP©ÎzuÀ ÷Põm£õmøh¨ £ØÔ Â›ÁõP GÊxP.
Write in detail about the Motivation Theory based on assumption about basic human nature.

35. \ø©¯À ¦zuPzvÀ J¸ uµ¨£kzu¨£mh \ø©¯À SÔ¨ø£ GÆÁõÖ GÊxÁx ?
How do you write a standardized recipe in the cook book ?
[ v¸¨¦P / Turn over

7490 8

£S-v & IV / PART - IV
SÔ¨¦ : AøÚz-x ÂÚõU-P-ÐU-S® Âøh-¯-ÎU-P-Ä®. 2x10=20
Note : Answer all the questions.

36. (A) "AøÓ £µõ©›¨¦ Gߣx EnÁPz xøÓ°À uºUP •i¯õux' – ›ÁõP
ÂÍUSP.
AÀ-»-x
(B) ÷PUQß Em¦Ó ©ØÖ® öÁΨ¦Ó £s¦PÒ ¯õøÁ ? ÂÁ›UPÄ®.
(a) ‘House keeping has been recognised as an indispensable operation in the Hotel Industry’.
Explain in detail.
OR
(b) What are the internal and external characteristics of the cake ? Explain.

37. (A) £°Ø] AÎzu¼ß ÁøPPÒ ©ØÖ® •øÓPøͨ ö£õ¸zu©õÚ
GkzxUPõmkhß ÂÁ›UPÄ®.
AÀ-»-x
(B) EnÁP ÷©»õͺ ö\´¯ ÷Ási¯ £À÷ÁÖ £oPÒ £ØÔ ÂÁ›UPÄ®.
(a) Elaborate on types and methods of training with suitable example.
OR
(b) Explain the various functions that the food service managers have to perform.

-oOo-

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