CBSE Class 10 Question Paper 2026 Solution Food Production
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Page 1
FOR CBSE CLASS 10 EXAM PREPARATION
CBSE Class 10 2026
Question Paper
Solution · Food
Production
EXAM YEAR TYPE SUBJECT
CBSE Class 10 2026 Question Paper Solution Food Production
Notes · Sample Papers · Previous Year Papers · Mock Tests
CBSE Class 10 2026
Question Paper
Solution · Food
Production
EXAM YEAR TYPE SUBJECT
CBSE Class 10 2026 Question Paper Solution Food Production
Notes · Sample Papers · Previous Year Papers · Mock Tests
Page 2
.
.co s e m
s em l a
a ag
Marking Scheme
Strictly Confidential
(For Internal and Restricted use only)
Secondary School Examination, 2026 (Xth)
SUBJECT NAME :Food Production (Q.P. CODE /Set No.409/96set-4)
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General Instructions: -
om . co
1 . c
You are aware that evaluation is the most important process in the actual and correct
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assessment of the candidates. A small mistake in evaluation may lead to serious
l as
as
problems which may affect the future of the candidates, education system and teaching
l ag
ag
profession. To avoid mistakes, it is requested that before starting evaluation, you must
read and understand the spot evaluation guidelines carefully.
2 “Evaluation policy is a confidential policy as it is related to the confidentiality of the
examinations conducted, evaluation done and several other aspects. Its leakage to public
in any manner could lead to derailment of the examination system and affect the life and
future of millions of candidates. Sharing this policy/document to anyone, publishing in
any magazine and printing in Newspaper/Website, etc. may invite action under various
rules of the Board and IPC.”
3 Evaluation is to be done as per instructions provided in the Marking Scheme. It should
m
not be done according to one’s own interpretation or any other consideration. Marking
.co
Scheme should be strictly adhered to and religiously followed. However, while
m
e
evaluating answers which are based on latest information or knowledge and/or are
s
a
innovative, they may be assessed for their correctness otherwise and due marks be
l
ag
awarded to them. In Class-X, while evaluating two competency-based questions, please
try to understand the given answer and even if reply is not from the marking scheme but
correct competency is enumerated by the candidate, due marks should be awarded.
4 The Marking scheme carries only suggested value points for the answers.
These are in the nature of Guidelines only and do not constitute the complete answer.
The students can have their own expression and if the expression is correct, the due
marks should be awarded accordingly.
5 The Head-Examiner must go through the first five answer books evaluated by each
evaluator on the first day, to ensure that evaluation has been carried out as per the
instructions given in the Marking Scheme. If there is any variation, the same should be m
mzero after deliberation and discussion. The remaining answer books meant for evaluation
.co
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shall be given only after ensuring that there is no significant variation in the marking of
s
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la
individual evaluators.
s e g
la
6 Evaluators will mark ( √ ) wherever the answer is correct. For wrong answers CROSS
g ‘X’ be marked. Evaluators will not put right (✓) while evaluating which gives ana
a impression that answer is correct and no marks are awarded. This is most common
mistake which evaluators are committing.
7 If a question has parts, please award marks on the right-hand side for each part. Marks
awarded for different parts of the question should then be totaled up and written in the
left-hand margin and encircled. This may be followed strictly.
1
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e
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a
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s
For more Question Papers, Sample Papers, Notes & Syllabus visit Page 1 of 9
.co s e m
s em l a
a ag
Marking Scheme
Strictly Confidential
(For Internal and Restricted use only)
Secondary School Examination, 2026 (Xth)
SUBJECT NAME :Food Production (Q.P. CODE /Set No.409/96set-4)
m
General Instructions: -
om . co
1 . c
You are aware that evaluation is the most important process in the actual and correct
e m
e m
assessment of the candidates. A small mistake in evaluation may lead to serious
l as
as
problems which may affect the future of the candidates, education system and teaching
l ag
ag
profession. To avoid mistakes, it is requested that before starting evaluation, you must
read and understand the spot evaluation guidelines carefully.
2 “Evaluation policy is a confidential policy as it is related to the confidentiality of the
examinations conducted, evaluation done and several other aspects. Its leakage to public
in any manner could lead to derailment of the examination system and affect the life and
future of millions of candidates. Sharing this policy/document to anyone, publishing in
any magazine and printing in Newspaper/Website, etc. may invite action under various
rules of the Board and IPC.”
3 Evaluation is to be done as per instructions provided in the Marking Scheme. It should
m
not be done according to one’s own interpretation or any other consideration. Marking
.co
Scheme should be strictly adhered to and religiously followed. However, while
m
e
evaluating answers which are based on latest information or knowledge and/or are
s
a
innovative, they may be assessed for their correctness otherwise and due marks be
l
ag
awarded to them. In Class-X, while evaluating two competency-based questions, please
try to understand the given answer and even if reply is not from the marking scheme but
correct competency is enumerated by the candidate, due marks should be awarded.
4 The Marking scheme carries only suggested value points for the answers.
These are in the nature of Guidelines only and do not constitute the complete answer.
The students can have their own expression and if the expression is correct, the due
marks should be awarded accordingly.
5 The Head-Examiner must go through the first five answer books evaluated by each
evaluator on the first day, to ensure that evaluation has been carried out as per the
instructions given in the Marking Scheme. If there is any variation, the same should be m
mzero after deliberation and discussion. The remaining answer books meant for evaluation
.co
m.co e
shall be given only after ensuring that there is no significant variation in the marking of
s
m
la
individual evaluators.
s e g
la
6 Evaluators will mark ( √ ) wherever the answer is correct. For wrong answers CROSS
g ‘X’ be marked. Evaluators will not put right (✓) while evaluating which gives ana
a impression that answer is correct and no marks are awarded. This is most common
mistake which evaluators are committing.
7 If a question has parts, please award marks on the right-hand side for each part. Marks
awarded for different parts of the question should then be totaled up and written in the
left-hand margin and encircled. This may be followed strictly.
1
c
m .
c. o
m
e
s
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a
gl
s
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Page 3
8 If a question does not have any parts, marks must be awarded in the left-hand margin and
encircled. This may also be followed strictly.
9 If a student has attempted an extra question, answer of the question deserving more
marks should be retained and the other answer scored out with a note “Extra Question”.
10 No marks to be deducted for the cumulative effect of an error. It should be penalized
only once.
11 A full scale of marks __________ (example 0 to 80/70/60/50/40/30 marks as given in
Question Paper) has to be used. Please do not hesitate to award full marks if the answer
deserves it.
12 Every examiner has to necessarily do evaluation work for full working hours i.e., 8 hours
every day and evaluate 20 answer books per day in main subjects and 25 answer books
per day in other subjects (Details are given in Spot Guidelines).This is in view of the
reduced syllabus and number of questions in question paper.
13 Ensure that you do not make the following common types of errors committed by the
Examiner in the past :-
● Leaving answer or part thereof unassessed in an answer book.
● Giving more marks for an answer than assigned to it.
● Wrong totaling of marks awarded on an answer.
● Wrong transfer of marks from the inside pages of the answer book to the title page.
● Wrong question wise totaling on the title page.
● Wrong totaling of marks of the two columns on the title page.
● Wrong grand total.
● Marks in words and figures not tallying/not same.
● Wrong transfer of marks from the answer book to online award list.
● Answers marked as correct, but marks not awarded. (Ensure that the right tick mark
is correctly and clearly indicated. It should merely be a line. Same is with the X for
incorrect answer.)
● Half or a part of answer marked correct and the rest as wrong, but no marks
awarded.
14 While evaluating the answer books if the answer is found to be totally incorrect, it
should be marked as cross (X) and awarded zero (0) Marks.
15 Any unassessed portion, non-carrying over of marks to the title page, or totaling error
detected by the candidate shall damage the prestige of all the personnel engaged in the
evaluation work as also of the Board. Hence, in order to uphold the prestige of all
concerned, it is again reiterated that the instructions be followed meticulously and
judiciously.
16 The Examiners should acquaint themselves with the guidelines given in the “Guidelines
for Spot Evaluation” before starting the actual evaluation.
17 Every Examiner shall also ensure that all the answers are evaluated, marks carried over
to the title page, correctly totaled and written in figures and words.
18 The candidates are entitled to obtain photocopy of the Answer Book on request on
payment of the prescribed processing fee. All Examiners/Additional Head
Examiners/Head Examiners are once again reminded that they must ensure that
evaluation is carried out strictly as per value points for each answer as given in the
Marking Scheme.
2
For more Question Papers, Sample Papers, Notes & Syllabus visit Page 2 of 9
encircled. This may also be followed strictly.
9 If a student has attempted an extra question, answer of the question deserving more
marks should be retained and the other answer scored out with a note “Extra Question”.
10 No marks to be deducted for the cumulative effect of an error. It should be penalized
only once.
11 A full scale of marks __________ (example 0 to 80/70/60/50/40/30 marks as given in
Question Paper) has to be used. Please do not hesitate to award full marks if the answer
deserves it.
12 Every examiner has to necessarily do evaluation work for full working hours i.e., 8 hours
every day and evaluate 20 answer books per day in main subjects and 25 answer books
per day in other subjects (Details are given in Spot Guidelines).This is in view of the
reduced syllabus and number of questions in question paper.
13 Ensure that you do not make the following common types of errors committed by the
Examiner in the past :-
● Leaving answer or part thereof unassessed in an answer book.
● Giving more marks for an answer than assigned to it.
● Wrong totaling of marks awarded on an answer.
● Wrong transfer of marks from the inside pages of the answer book to the title page.
● Wrong question wise totaling on the title page.
● Wrong totaling of marks of the two columns on the title page.
● Wrong grand total.
● Marks in words and figures not tallying/not same.
● Wrong transfer of marks from the answer book to online award list.
● Answers marked as correct, but marks not awarded. (Ensure that the right tick mark
is correctly and clearly indicated. It should merely be a line. Same is with the X for
incorrect answer.)
● Half or a part of answer marked correct and the rest as wrong, but no marks
awarded.
14 While evaluating the answer books if the answer is found to be totally incorrect, it
should be marked as cross (X) and awarded zero (0) Marks.
15 Any unassessed portion, non-carrying over of marks to the title page, or totaling error
detected by the candidate shall damage the prestige of all the personnel engaged in the
evaluation work as also of the Board. Hence, in order to uphold the prestige of all
concerned, it is again reiterated that the instructions be followed meticulously and
judiciously.
16 The Examiners should acquaint themselves with the guidelines given in the “Guidelines
for Spot Evaluation” before starting the actual evaluation.
17 Every Examiner shall also ensure that all the answers are evaluated, marks carried over
to the title page, correctly totaled and written in figures and words.
18 The candidates are entitled to obtain photocopy of the Answer Book on request on
payment of the prescribed processing fee. All Examiners/Additional Head
Examiners/Head Examiners are once again reminded that they must ensure that
evaluation is carried out strictly as per value points for each answer as given in the
Marking Scheme.
2
For more Question Papers, Sample Papers, Notes & Syllabus visit Page 2 of 9
Page 4
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MARKING SCHEME
FOOD PRODUCTION (Subject Code-409)
Q.No EXPECTED OUTCOMES/VALUE POINTS Marks
SECTION-A 24 Marks
(Objective Type Questions)
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1
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Answer any 4 out of given 6 questions on employability skill 4X1=4 . co
. c e m
(i)
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(A) Specific feedback 1
l as
(ii) l as
(B) Realistic ag1
g
a(B) Ability
(iii) 1
(iv) (D) Check for expiry of antivirus software and renew. 1
(v) (D) Fostering innovation and economic growth 1
(vi) (D) Space Research 1
2 Answer any 5 out of the given 6 questions 5x1=5
m
(i) (B) Cooking
m .co 1
(ii) (A) Blanching
s e 1
l a
(iii) (D) French Beans
ag 1
(iv) (B) Bisque 1
(v) (D) Garnish 1
(vi) (B) Bread 1
3. Answer any 5 out of the given 6 questions 5x1=5
om
(i) (C) Nutrients 1
m . c
c. o (D) Induction
(ii)
s e m 1
s em (iii) (A) Cherry
g la 1
l a (iv) a 1
ag
(A) Thick Soup
(v) (D) Protein Salad 1
(vi) (A) Eye Appealing 1
3
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.co s e m
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MARKING SCHEME
FOOD PRODUCTION (Subject Code-409)
Q.No EXPECTED OUTCOMES/VALUE POINTS Marks
SECTION-A 24 Marks
(Objective Type Questions)
m
1
om
Answer any 4 out of given 6 questions on employability skill 4X1=4 . co
. c e m
(i)
e m
(A) Specific feedback 1
l as
(ii) l as
(B) Realistic ag1
g
a(B) Ability
(iii) 1
(iv) (D) Check for expiry of antivirus software and renew. 1
(v) (D) Fostering innovation and economic growth 1
(vi) (D) Space Research 1
2 Answer any 5 out of the given 6 questions 5x1=5
m
(i) (B) Cooking
m .co 1
(ii) (A) Blanching
s e 1
l a
(iii) (D) French Beans
ag 1
(iv) (B) Bisque 1
(v) (D) Garnish 1
(vi) (B) Bread 1
3. Answer any 5 out of the given 6 questions 5x1=5
om
(i) (C) Nutrients 1
m . c
c. o (D) Induction
(ii)
s e m 1
s em (iii) (A) Cherry
g la 1
l a (iv) a 1
ag
(A) Thick Soup
(v) (D) Protein Salad 1
(vi) (A) Eye Appealing 1
3
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Page 5
4. Answer any 5 out of the given 6 questions 5x1=5
(i) (D) Protein 1
(ii) (A) Convection 1
(iii) (C) Julienne 1
(iv) (C) Gazpacho 1
(v) (C) Leaf 1
(vi) (D) Caesar 1
5 Answer any 5 out of the given 6 questions 5x1=5
(i) (B) Carbohydrates 1
(ii) (A) Hot Steam 1
(iii) (D) Using baking soda for cooking vegetables 1
(iv) (C) Minestrone 1
(v) (A) Simple Salad 1
(vi) (D) Canapes 1
SECTION-B 26 Marks
(Subjective Type Questions)
Answer any 3 out of the given 5 questions on Employability Skills. 3x2=6
Answer each question in 20-30 words.
6 Importance of clear and concise communication in work and business ½x4=2
environment
(i) be clear about what you want to say
(ii) use simple words (say only what is needed)
(iii) reducing error
(iv) preventing misunderstanding
(v) foster efficiency
(vi) builds trust
(Any four)
4
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(i) (D) Protein 1
(ii) (A) Convection 1
(iii) (C) Julienne 1
(iv) (C) Gazpacho 1
(v) (C) Leaf 1
(vi) (D) Caesar 1
5 Answer any 5 out of the given 6 questions 5x1=5
(i) (B) Carbohydrates 1
(ii) (A) Hot Steam 1
(iii) (D) Using baking soda for cooking vegetables 1
(iv) (C) Minestrone 1
(v) (A) Simple Salad 1
(vi) (D) Canapes 1
SECTION-B 26 Marks
(Subjective Type Questions)
Answer any 3 out of the given 5 questions on Employability Skills. 3x2=6
Answer each question in 20-30 words.
6 Importance of clear and concise communication in work and business ½x4=2
environment
(i) be clear about what you want to say
(ii) use simple words (say only what is needed)
(iii) reducing error
(iv) preventing misunderstanding
(v) foster efficiency
(vi) builds trust
(Any four)
4
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Page 6
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7 Four skills to succeed in life ½x4=2
● Self-awareness
● Communication
● Decision Making
● Creative Thinking
● Coping with emotions
● Empathy m
●
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Interpersonal relationship . co
● . c
Problem solving
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●
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Critical thinking
l as
l as
● Coping with stress
ag
ag ● Time Management
● Self-motivation
● Adaptability
● Responsibility
(Any four)
8 Actions performed by mouse ½x4=2
i. Roll over or Hover . c om
ii. Point and click
e m
iii. Drag and Drop
l as
iv. Double click
ag
9 (a) Career means the work or profession a person chooses to do in life for a long
time. It is driven by the desire to excel and strong passion to achieve goals.
1
(Any Other)
(b)
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(i) Self-employment avenues
m (ii)Wage employment avenues .co
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½+½=1
s (Any relevant example can be given)
g la
g la 10 a
a To reduce inequality we can :- ½x4=2
(1) be helpful to one another
(2) be friendly with everyone
(3) include everyone while working or playing
5
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.co s e m
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7 Four skills to succeed in life ½x4=2
● Self-awareness
● Communication
● Decision Making
● Creative Thinking
● Coping with emotions
● Empathy m
●
om
Interpersonal relationship . co
● . c
Problem solving
e m
●
e m
Critical thinking
l as
l as
● Coping with stress
ag
ag ● Time Management
● Self-motivation
● Adaptability
● Responsibility
(Any four)
8 Actions performed by mouse ½x4=2
i. Roll over or Hover . c om
ii. Point and click
e m
iii. Drag and Drop
l as
iv. Double click
ag
9 (a) Career means the work or profession a person chooses to do in life for a long
time. It is driven by the desire to excel and strong passion to achieve goals.
1
(Any Other)
(b)
m
(i) Self-employment avenues
m (ii)Wage employment avenues .co
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em
½+½=1
s (Any relevant example can be given)
g la
g la 10 a
a To reduce inequality we can :- ½x4=2
(1) be helpful to one another
(2) be friendly with everyone
(3) include everyone while working or playing
5
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Page 7
(4) Help others by including everyone whether they are small or big, boy or girl,
belong to any class or caste.
(5) Providing equal opportunities
(6) Equal remuneration
(7) Reducing Gender bias
(8) Creating job opportunities for all
(Any four)
Answer any 4 out of the given 6 questions in 20-30 words each. (4x2=8)
11 (1) Soft and Tender texture 1+1=2
Food becomes soft, easy to chew and digest due to moist cooking methods like
steaming and boiling.
Examples- boiling, steaming, poaching , adding baking soda makes the vegetable
soften quickly, sugar strengthens the fibre and retains shape.
(2) Crisp and hard texture
Food becomes firm or crispy due to dry heat cooking methods like frying or
baking
Examples- Roasting, frying, Caramelization
12 Reheating is the process of heating previously cooked and stored food again to a 2
safe temperature before serving. It is commonly used for leftovers, pre-cooked
meals and frozen or chilled food. Reheating ensures food safety and palatability.
Temperature 74⸰C or 165⸰F to destroy harmful bacteria (Students may or may
not write temperature)
(Marks can be awarded to suitable answers.)
13 Types of vegetable cuts ½x4=2
i. Slice
ii. Wedge
iii. Slit
iv. Chunks
v. Chop
vi. Baton
vii. Dice
viii. Julienne
6
For more Question Papers, Sample Papers, Notes & Syllabus visit Page 6 of 9
belong to any class or caste.
(5) Providing equal opportunities
(6) Equal remuneration
(7) Reducing Gender bias
(8) Creating job opportunities for all
(Any four)
Answer any 4 out of the given 6 questions in 20-30 words each. (4x2=8)
11 (1) Soft and Tender texture 1+1=2
Food becomes soft, easy to chew and digest due to moist cooking methods like
steaming and boiling.
Examples- boiling, steaming, poaching , adding baking soda makes the vegetable
soften quickly, sugar strengthens the fibre and retains shape.
(2) Crisp and hard texture
Food becomes firm or crispy due to dry heat cooking methods like frying or
baking
Examples- Roasting, frying, Caramelization
12 Reheating is the process of heating previously cooked and stored food again to a 2
safe temperature before serving. It is commonly used for leftovers, pre-cooked
meals and frozen or chilled food. Reheating ensures food safety and palatability.
Temperature 74⸰C or 165⸰F to destroy harmful bacteria (Students may or may
not write temperature)
(Marks can be awarded to suitable answers.)
13 Types of vegetable cuts ½x4=2
i. Slice
ii. Wedge
iii. Slit
iv. Chunks
v. Chop
vi. Baton
vii. Dice
viii. Julienne
6
For more Question Papers, Sample Papers, Notes & Syllabus visit Page 6 of 9
Page 8
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ix. Scoop
x. Turned vegetables
xi. Fancy shapes
(Any four)
14 Consommé 2
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● Clear soup is known by French name consommé.
om
● These are prepared by cooking leftover bones and vegetables to prepare . co
. c e m
thin liquid stock and then clearing the stock with the help of meat and eggs.
e m l as
l as
● They are transparent when poured in a soup bowl, light and very nutritious
with a strong meaty flavour ag
ag (Any other)
(Any two)
15 Parts of salad 1+1=2
Base- The base of a salad is generally made up of leafy greens. The leafy greens
help to cover the base of the platter, which gives contrast in colour too. The base
bound the salad and the salad looks more appealing when made with the base or
under liner.The lettuces used are-red leaf ,radicchio,iceberg,arugula,frisee etc .
m
m .co
Body-This is the main part of the salad. It gives the body to the salad. It will give
the name to the salad and the main taste is dependent on the body of the salad. For
s e
l a
the body ingredients used are chicken, fruits, vegetables etc.
g must be served on the salad or with the salad.
Dressing-It is a kind of sauce a which
It is a very necessary part of the salad which develops the taste in the salad. We
can say that without the dressing the salad is not complete. It provides tartness,
spiciness, and moisture.
Granish-It is the optional part of the salad which when added enhances the value
of salad. The main purpose of adding the dressing is to add the eye appeal. It can
be simple or composite too. If the garnish is elaborated than it will dominate the
salad. Few garnishes used are cherry, mint sprigs, coriander green sprigs, lemon
m
m wedges etc.
.co
m .co (Any two)
s e m
s e g la
g la a
a 16 Canapes- 1x2=2
● One bite size of the decorated bread slice.
● Crispy base ,can be crispy toast or similar item
● A piece of biscuit can be used as base of canapes
● Served during cocktail hours
● Topping of fish, chicken, ham, fruits and vegetables
7
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.co s e m
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ix. Scoop
x. Turned vegetables
xi. Fancy shapes
(Any four)
14 Consommé 2
m
● Clear soup is known by French name consommé.
om
● These are prepared by cooking leftover bones and vegetables to prepare . co
. c e m
thin liquid stock and then clearing the stock with the help of meat and eggs.
e m l as
l as
● They are transparent when poured in a soup bowl, light and very nutritious
with a strong meaty flavour ag
ag (Any other)
(Any two)
15 Parts of salad 1+1=2
Base- The base of a salad is generally made up of leafy greens. The leafy greens
help to cover the base of the platter, which gives contrast in colour too. The base
bound the salad and the salad looks more appealing when made with the base or
under liner.The lettuces used are-red leaf ,radicchio,iceberg,arugula,frisee etc .
m
m .co
Body-This is the main part of the salad. It gives the body to the salad. It will give
the name to the salad and the main taste is dependent on the body of the salad. For
s e
l a
the body ingredients used are chicken, fruits, vegetables etc.
g must be served on the salad or with the salad.
Dressing-It is a kind of sauce a which
It is a very necessary part of the salad which develops the taste in the salad. We
can say that without the dressing the salad is not complete. It provides tartness,
spiciness, and moisture.
Granish-It is the optional part of the salad which when added enhances the value
of salad. The main purpose of adding the dressing is to add the eye appeal. It can
be simple or composite too. If the garnish is elaborated than it will dominate the
salad. Few garnishes used are cherry, mint sprigs, coriander green sprigs, lemon
m
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a 16 Canapes- 1x2=2
● One bite size of the decorated bread slice.
● Crispy base ,can be crispy toast or similar item
● A piece of biscuit can be used as base of canapes
● Served during cocktail hours
● Topping of fish, chicken, ham, fruits and vegetables
7
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Page 9
● Served on canape salver and eaten from small canape plate
(Any two)
Answer any 3 out of the given 5 questions in 50-80 words each. 3x4=12
17 1x4=4
BOILING SIMMERING
1 Liquid is bubbling rapidly. Liquid is bubbling gently.
2 Temperature of 100⸰ C. or Temperature of about 85⸰C to
212⸰F 96⸰C
3 Texture becomes mushy Texture-remains same
4 Loss of nutrients is high Gentle bubbling allow to retain
some nutrients and develops
flavor
5 Example- boiling of rice, Making a stock or gravies
potato, vegetables
(Any four points of difference)
18 Benefits of fruits 1x4=4
1. Boost immunity
2. Provides Mineral-Iron and calcium and Vitamins (vitamin C, vitamin
B-complex and Vitamin -A)
3. High in fibre- Insoluble dietary fibre known as non-starch polysaccharides.
4. Antioxidants
5. Fights cancer
6. Natural sugar, providing energy
7. Provides hydration as they have high water content
(Any four )
19 Role of garnishes in soup 1x4=4
● Enhance appearance
● Improve flavour and taste
● Add texture
● Provides colour contrast (cream in tomato soup)
● Add variety and creativity in serving
● Increase nutritional value when fresh herbs or vegetables are used
8
For more Question Papers, Sample Papers, Notes & Syllabus visit Page 8 of 9
(Any two)
Answer any 3 out of the given 5 questions in 50-80 words each. 3x4=12
17 1x4=4
BOILING SIMMERING
1 Liquid is bubbling rapidly. Liquid is bubbling gently.
2 Temperature of 100⸰ C. or Temperature of about 85⸰C to
212⸰F 96⸰C
3 Texture becomes mushy Texture-remains same
4 Loss of nutrients is high Gentle bubbling allow to retain
some nutrients and develops
flavor
5 Example- boiling of rice, Making a stock or gravies
potato, vegetables
(Any four points of difference)
18 Benefits of fruits 1x4=4
1. Boost immunity
2. Provides Mineral-Iron and calcium and Vitamins (vitamin C, vitamin
B-complex and Vitamin -A)
3. High in fibre- Insoluble dietary fibre known as non-starch polysaccharides.
4. Antioxidants
5. Fights cancer
6. Natural sugar, providing energy
7. Provides hydration as they have high water content
(Any four )
19 Role of garnishes in soup 1x4=4
● Enhance appearance
● Improve flavour and taste
● Add texture
● Provides colour contrast (cream in tomato soup)
● Add variety and creativity in serving
● Increase nutritional value when fresh herbs or vegetables are used
8
For more Question Papers, Sample Papers, Notes & Syllabus visit Page 8 of 9
Page 10
.
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● Improves aroma
(Any four)
20 Role of Salad dressing 1x4=4
● Provides taste and flavour
● Provide tartness m
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● Provides spiciness . co
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● Provides moistness
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● Binds Ingredients
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● Improves appearance
l ag
ag ● Provides aroma
● Avoid dryness
(Any four )
21 Points to be considered while choosing breads for making sandwiches 1x4=4
● Very fresh bread
● Not more than 12 hours old
● Bread should not be too dry or soggy m
● .co
Stored at room temperature away from heat or sunlight
m
● Slices should be even
s e
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Flavour should complement the filling
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Crust should not be too hard or too thick
No mould or fungi contamination
● No foul odour
(Any four)
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For more Question Papers, Sample Papers, Notes & Syllabus visit Page 9 of 9
.co s e m
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● Improves aroma
(Any four)
20 Role of Salad dressing 1x4=4
● Provides taste and flavour
● Provide tartness m
om
● Provides spiciness . co
. c
● Provides moistness
e m
m
● Binds Ingredients
e l as
as
● Improves appearance
l ag
ag ● Provides aroma
● Avoid dryness
(Any four )
21 Points to be considered while choosing breads for making sandwiches 1x4=4
● Very fresh bread
● Not more than 12 hours old
● Bread should not be too dry or soggy m
● .co
Stored at room temperature away from heat or sunlight
m
● Slices should be even
s e
● a
Flavour should complement the filling
l
●
● ag
Crust should not be too hard or too thick
No mould or fungi contamination
● No foul odour
(Any four)
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For more Question Papers, Sample Papers, Notes & Syllabus visit Page 9 of 9
Document Details
| Board / Org | CBSE |
| Exam | Class 10 |
| Type | Solution |
| Pages | 10 |
| Language | english |
| Updated | 24 Sep 2026 |