ICSE Class 10 Question Paper 2023 Cookery

2023
QUESTION
PAPER

COOKERY

Maximum Marks: 100

Time allowed: Two hours

Answers to this Paper must be written on the paper provided separately.

You will not be allowed to write during the first 15 minutes.

This time is to be spent in reading the question paper.

The time given at the head of this Paper is the time allowed for writing the answers.

Attempt all questions from Section A and any four questions from Section B.

The intended marks for questions or parts of questions are given in brackets[ ].

SECTION A (40 Marks)
(Attempt all questions from this Section.)

Question 1
Choose the correct answers to the questions from the given options. [20]

(Do not copy the questions, write the correct answers only.)

(i) The work triangle is a triangle formed between the ___________.

(a) Sink, fridge, and preparation centres

(b) Serving, cooking and preparation centres

(c) Fridge, cooking and washing centres

(d) Storage, sink and planning centres

(ii) The food group which provides high quality proteins is:

(a) Cereals and grains

(b) Milk and meat products

(c) Lemons and oranges

(d) Fats and sugars

This paper consists of 7 printed pages and 1 blank page.
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(iii) Stirring equipment should be made of ___________.

(a) steel

(b) stone

(c) aluminum

(d) plastic

(iv) Ventilation ensures ___________ in the kitchen.

(a) circulation of air

(b) natural lighting

(c) morning sun rays

(d) outer view

(v) The orientation of the kitchen should be ___________.

(a) south-east

(b) west

(c) north-east

(d) south

(vi) ___________ rich foods be given to anemia patients.

(a) Carbohydrate

(b) Iodine

(c) Sugar

(d) Iron

(vii) Diarrhoea patients need a ___________.

(a) Fluid rich diet

(b) Fibre rich diet

(c) Soft diet

(d) Fat rich diet

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(viii) Cholera is caused by ___________.

(a) Contaminated water

(b) Dirty clothes

(c) Air

(d) Pests

(ix) The heating of milk, to make it safe for consumption and improve its quality is
known as ___________.

(a) sterilisation

(b) radiation

(c) pasteurisation

(d) maturation

(x) Non-stick cookware has a ___________ coating.

(a) nylon

(b) polyester

(c) teflon

(d) viscose

(xi) Fresh peas are ___________ to preserve them at home.

(a) salted

(b) seasoned

(c) frozen

(d) steamed

(xii) ___________ is not a dehydrated product.

(a) Cashew Nuts

(b) Raisins

(c) Papdis

(d) Butter
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(xiii) Stainless steel vessels are lined at the bottom with ___________ for better
conduction of heat.

(a) Aluminium

(b) Tin

(c) Copper

(d) Zinc

(xiv) AGMARK is found on products like ___________.

(a) Electrical goods

(b) Furniture

(c) Gas stoves

(d) Ghee

(xv) ___________ is a symbol or word picture used by the company to mark all its
products.

(a) Trademark

(b) Brand name

(c) Standardization mark

(d) Agricultural mark

(xvi) ___________ is considered as semi-perishable food.

(a) Rice

(b) Wheat

(c) Turmeric powder

(d) Bajra

(xvii) A pattern of food behaviour that has no factual basis, which interests people for
short periods of time is known as ___________.

(a) Therapeutic diet

(b) Food fads

(c) Soft diet

(d) Balanced diet

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(xviii) The fork in a formal table setting is kept to the ___________.

(a) top of the plate

(b) right of the plate

(c) left of the plate

(d) next to the dessert spoon

(xix) Oil is used in preserving pickles to ___________.
(a) prevent contact with air
(b) give a delicious taste
(c) mix the spices well
(d) prevent contact with the pests

(xx) ___________ is not a nonperishable food.
(a) Rice
(b) Wheat
(c) Gram flour
(d) Pulses

Question 2
Answer all the questions:
(i) List any two benefits of retail stores. [2]

(ii) State two ways to store fish at home. [2]

(iii) State any two features of wholesale stores. [2]

(iv) Why does minced meat spoil faster than pieces of meat? [2]

(v) State any two ways of storing leafy vegetables. [2]

(vi) State two ways how sharp tools are to be stored in the kitchen. [2]

(vii) List any two causes of dysentery. [2]

(viii) Suggest any two ways by which a pregnant woman can overcome morning [2]
sickness.

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(ix) Name any two foods to be avoided during high fever. [2]

(x) Mention any two points to Reena, a student of Class X regarding her choice of [2]
foods to be healthy and fit.

SECTION B (60 Marks)

(Answer any four questions from this Section.)

Question 3

(i) Discuss any five advantages of cold storage of food items. [5]

(ii) List any five benefits of food preservation. [5]

(iii) Name the standardization mark present on the label of a bottle of jam. [5]
State any four salient features of the mark.

Question 4

(i) List five ways how left-over food of a meal can be used creatively for another [5]
meal.

(ii) State any five factors to be kept in mind by a young mother regarding the diet [5]
of her two-year-old child.

(iii) Enumerate any five factors to be kept in mind while planning a diet for an aging [5]
grandfather.

Question 5

(i) Briefly discuss any five kitchen layouts. [5]

(ii) State any five important features of kitchen cabinets and shelves. [5]

(iii) Discuss any five ways of taking care of a microwave oven after use. [5]

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Question 6

(i) List five ways to be incorporated in the kitchen to make it cockroach free. [5]

(ii) Mention any five ways of disposing kitchen waste. [5]

(iii) State any five techniques of work simplification. [5]

Question 7

(i) List any five changes in the diet for a person suffering from hypertension. [5]

(ii) State five features of a diet for a person recovering from a long illness. [5]

(iii) Discuss five ways to ensure food sanitation at home. [5]

Question 8

Write short notes on the following: (any five points)

(i) Steps in the preparation of lemon squash. [5]

(ii) Disadvantages of online shopping. [5]

(iii) Factors affecting the purchase of kitchen tools and gadgets. [5]

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