TN 12th Question Paper 2023 Food Service Management

Tamil Nadu
State Board

2023
QUESTION
PAPER

No. of Printed Pages : 8
6690
!6690FoodServMana! £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 ©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

6690 2

1. £õxPõ¨¦zxøÓ __________ ß ö\õzxUPøͨ £õxPõUQÓx.
(A) £o¯õͺPÒ ©ØÖ® EnÁP Âkv
(B) ÁõiUøP¯õͺPÒ ©ØÖ® £o¯õͺPÒ
(C) ÁõiUøP¯õͺPÒ, £o¯õͺPÒ ©ØÖ® EnÁP®
(D) ÁõiUøP¯õͺPÒ ©ØÖ® EnÁP Âkv
Security department protects assets of ___________.
(a) Only Employees and Hotel
(b) Only Customer and Employees
(c) Customer, Employees and Hotel
(d) Only Customer and Hotel

2. __________ \ø©¯»øÓ Cµsk Akzukzu _ÁºPÎÀ, AkUS¨ ö£miPÒ
öPõsh A»©õ›PøÍU öPõsi¸US®.
(A) 'U' ÁiÁ (B) JØøÓa _Áº (C) 'G' ÁiÁ (D) 'L' ÁiÁ
The ___________ kitchen has the cabinets occupying two adjacent walls.
(a) U-shaped (b) Single file (c) G-shaped (d) L-shaped

3. __________ GßÝ® ö\õÀ EnøÁ Esh ¤ÓS «u•ÒÍ ]Ô¯ AÍÄ EnøÁU
SÔ¨£uõS®.
(A) hõUQ&÷£U (B) Bºm (C) ›åõL¨ (D) \õ¨ `´
The word __________ means ‘‘A small scrap of food left over after a meal.”
(a) Doggy-bag (b) Ort (c) Rechauffe (d) Chop suey

4. uõÎ EnÄ ÁÇ[Su¼À £» ÁøP¯õÚ EnÄ ÁøPPøÍ øÁ¨£uØS
£¯ß£kÁx __________.
(A) Aøµ umk (B) `¨ Qsn®
(C) hõ® ÷Põ¼ßì (D) Pm÷hõ›PÒ
___________ are used to keep different types of dishes in a Thali meal.
(a) Half Plate (b) Soup bowls
(c) Tom Collins (d) Katories

5. ÷©ø\ ¼öÚß Â›UP¨£mhÄhß Auß ÷©À ›UP¨£kÁx __________.
(A) µßÚº (B) A»[Põµ ©i¨¦PÒ
(C) U¹¯m ö\m (D) 켨 xo
__________ is laid on top of an already placed table linen.
(a) Runner (b) Frills

(c) Cruet set (d) Slip cloth

3 6690
6. öPõµöPõµ¨£õÚ __________ ÷PU u¯õ›UP EP¢uuõS®.
(A) yÍõUP¨£mh \ºUPøµ (B) ÷uß
(C) CßÁºm \ºUPøµ (D) öÁÀ»¨ £õS
Coarsely ___________ is more suitable for cake making.
(a) Powdered sugar (b) Honey

(c) Invert sugar (d) Molasses

7. £Û ö\xUSu¾hß öuõhº¤À»õu JßøÓz ÷uº¢öukUPÄ® :
(A) EÎ (B) ªmhº éõ
(C) ¤m åõº¨£Û[ (D) ©L¤ß i÷µ
Select the one, which is not relevant to Ice carving.
(a) Chisel (b) Miter saw
(c) Bit sharpening (d) Muffin Tray

8. EøÓ¨£õÛÀ IìR›® ÷£õßÓ EøÓ¢u EnÄPÒ ÷\ªUP¨£k® öÁ¨£{ø»
__________ .

(A) 0EF •uÀ 5EF Áøµ (B) −10EF •uÀ −20EF Áøµ
(C) 34EF •uÀ 40EF Áøµ (D) 0EF •uÀ −5EF Áøµ

Frozen foods like ice-creams should be stored at __________ temperature in the
freezer.
(a) 0EF to 5EF (b) −10EF to −20EF
(c) 34EF to 40EF (d) 0EF to −5EF

9. mµõßìL÷£m Põn¨£kÁx __________.
(A) ©\õ»õ¨ ö£õ¸mPÎÀ (B) Ak©øÚ¨ ö£õ¸mPÎÀ
(C) ÷PõU (D) £Ça\õÖPÎÀ
Trans fats are found in __________.
(a) Spices (b) Baked goods

(c) Coke (d) Fruit juices
[ v¸¨¦P / Turn over

6690 4

10. £oPÎß •ß÷ÚØÓ® SÔzu uPÁÀPøÍ £vÄPÒ, £v÷ÁkPÒ ©ØÖ®
B´ÁÔUøPPÒ ‰»® öÁΨ£kzxÁx __________ BS®.
(A) AÔUøP AÎzuÀ (B) ÁÈ |hzxuÀ
(C) {v{ø» AÔUøP (D) Pmk¨£kzxuÀ
When progress of work is kept informed through records, reports and inspection,
it is called ___________.
(a) Reporting (b) Directing
(c) Budgeting (d) Controlling

11. £°Ø]°ÚõÀ, {ÖÁÚzvØS HØ£k® |ßø© Gߣx __________.
(A) FUP¨£kzxuÀ (B) £u E¯ºÄ
(C) Âk¨¦ Gkzuø»U SøÓzuÀ (D) AvP \®£Í®
Advantage of training to management is ____________.
(a) Motivation (b) Promotion
(c) Reduce Absenteeism (d) Higher earnings

12. £[Sö£Ö® uø»ø© __________ GÚÄ® AøÇUP¨£kQÓx.
(A) áÚ|õ¯P uø»ø© (B) Psi¨£õÚ \ºÁõvPõµ®
(C) _u¢vµ©õÚ uø»ø© (D) CµUP•ÒÍ \ºÁõvPõµ®
Participative leadership is also known as ___________.
(a) Democratic leadership (b) Tough autocrat
(c) Free Rein leadership (d) Benevolent autocrat

13. EnÁP xøÓ°ß \¢øu¨£kzx® •uÀ |£º __________.
(A) SÊz uø»Áº (B) EnÄ £›©õÖ® £o¯õͺ
(C) xøn ÷©»õͺ (D) ÂØ£øÚ ÷©»õͺ
The first marketing person in food service industry is a ___________.
(a) Team leader (b) Waiter

(c) Assistant manager (d) Sales manager

5 6690
14. C¢v¯õÂÀ ÷ÁÍõs ©ØÖ® Qµõ©¨¦Ó ÷©®£õmkUPõÚ Á[Q¯õÀ (NABARD)
2014 &® Bsk __________ {ÖÁ¨£mhx.
(A) SGSY (B) _¯ EuÂU SÊ
(C) J¸[Qøn¨¦U SÊ (D) Qµõ©¨¦Ó TmkÓÄ \[P®
____________ is a concept established in India in 2014 by NABARD.
(a) SGSY (b) SHG
(c) JLG (d) Rural cooperative society

15. SøÓ¢u£m\ Fv¯a \mh® |øh•øÓUS Á¢u |õÒ __________.
(A) H¨µÀ 15, 1948 (B) BPìm 15, 1948
(C) ö\¨h®£º 15, 1948 (D) ©õºa 15, 1948
Minimum Wages Act came into force on ___________.
(a) 15th April 1948 (b) 15th August 1948
(c) 15th September 1948 (d) 15th March 1948

£Sv & II / PART - II

SÔ¨¦ : GøÁ÷¯Ý® £zx ÂÚõUPÐUS Âøh¯ÎUPÄ®. ÂÚõ Gs 28 &US
Pmhõ¯® Âøh¯ÎUPÄ®. 10x3=30
Note : Answer any ten questions. Question No. 28 is compulsory.

16. ÷µõìhº GßÓõÀ GßÚ ?
What is a Roster ?

17. Eß £ÒΰÀ ¤ß£ØÓ¨£k® {ºÁõP Aø©¨ø£ Áøµ£hzxhß u¸P.
Draw the organization chart followed in your school.

18. AvPõµ® – Áøµ¯ÖUPÄ®.
Define Authority.

19. J¸ öuõÈÀ •øÚ÷Áõ¸US C¸UP ÷Ási¯ £s¦PøÍ Á›ø\¨£kzxP.

List the qualities of an Entrepreneur.
[ v¸¨¦P / Turn over

6690 6

20. ÷uº¢öukUS® Á\v²ÒÍ EnĨ£mi¯¾USU PÁº Aø©UPz ÷uøÁ¯õÚ&
ÁØøÓ¨ £mi¯¼kP.
List out the cover requirements for a selective menu.

21. öÁsön´ ö\xUSu¼ß |ßø© ©ØÖ® wø©PÒ ¯õøÁ ?
What are the advantages and disadvantages of butter carving ?

22. MSG £ØÔ SÔ¨¦ ÁøµP.
Write a note on MSG.

23. POSDCORB – ›ÁõUP® u¸P.
Expand - POSDCORB

24. Bm÷\º¨¦UPõÚ PõµoPÒ £ØÔ GÊxP.
Identify the sources of recruitment.

25. ÷|µ ÂQu®, £o ÂQu® BQ¯ CµsiÀ G¢u Fv¯ {ºn¯® ]Ó¢ux GßÖ }
P¸xQÓõ´ ? AuØPõÚ PõµnzøuU TÖP.
Among Time rate and Piece rate, which is the best one as per your consideration ?
State the reasons.

26. \¢øu¨£kzxuÀ – Áøµ¯ÖUPÄ®.
Define Marketing.

27. J¸ EnÁP {ÖÁÚ® GvºöPõÒÍUTi¯ ö£õ¸Íõuõµ ¤µa\øÚPøͨ
£mi¯¼kP.
List out the economic problems faced by a catering operation.

28. Põ´PÔ ¡kÀì ö£›¯ ÁmhÁiÁ ÷©ø\°À £›©õÓ¨£kQÓx. PÁ¸hß EnÄ
ÁÇ[S® Âuzøu ÂÍUSP.

Vegetable Noodles is served in a large circular table. Explain the style of service
with cover.

7 6690
£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. AÍÄ EnÄ u¯õ›zu¼ß÷£õx P¸zvÀ öPõÒÍ ÷Ási¯øÁ ¯õøÁ ?
What are the factors responsible for quantity food production ?

30. ÷µõ÷£õiU EnÄ ÁÇ[Suø» ÂÁ›UPÄ®.
Write on Robotic food service.

31. FSSAI E›©zøu¨ £ØÔ _¸UP©õP Âøh¯ÎUPÄ®.

Give a brief account on FSSAI License.

32. £Ça\õÖ EØ£zv ö\´²® öuõÈØ\õø»°À, G¢öu¢u `ǼÀ w[QøÚU
Pmk¨£kzu»õ® Gߣøu Euõµn[PÐhß u¸P.
State the circumstances in which the risk may be controlled in a fruit juice
industry with examples.

33. ÷|µ ©ØÖ® £n ÷©»õsø© £ØÔ SÔ¨¦ GÊxP.
Write a note on time and money management.

34. Bm÷\º¨¦ ©ØÖ® ÷uºÄ ö\´uÀ CÁØÔØQøh÷¯ EÒÍ ÷ÁÖ£õkPøÍ GÊxP.
Write the differences between recruitment and selection.

35. •UQ¯ EnÂß÷£õx ÁÇ[P¨£k® \õ»m ©ØÖ® £Ç \õ»m u¯õ›zuÀ £ØÔ
GÊxP.

Write recipes for main course salad and fruit salad.

[ v¸¨¦P / Turn over

6690 8

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

36. (A) \ø©¯»øÓ°ß Aø©¨¦ Áøµ£h[PøÍ ÂÍUSP.
AÀ»x
(B) J¸ öÁØÔPµ©õÚ öuõÈ»v£µõÁuØSz ÷uøÁ¨£k® £À÷ÁÖ ÁøP¯õÚ
vÓßPøͨ £ØÔ Â›ÁõP Âøh¯ÎUPÄ®.
(a) Explain the concepts of kitchen layout.
OR
(b) Elaborate the various skills needed to become a successful entrepreneur.

37. (A) EßÝøh¯ u¯õ›¨¦ ö£õ¸øÍ ÂØ£øÚ ö\´¯, } øP¯õЮ EzvPøͨ
£mi¯¼mk Euõµnzxhß ÂÍUSP.
AÀ»x
(B) ¤ßÁ¸ÁÚÁØøÓ AÁØøÓ u¯õ›US® •øÓPÐhß ÂÍUSP.
(i) ¦zxnºa] u¸® £õÚ[PÒ
(ii) \zxUPøÍz u¸® £õÚ[PÒ
(iii) FUP©ÎUS® £õÚ[PÒ
(iv) £] ysk® £õÚ[PÒ
(a) List and Explain the sales promotion techniques to promote your product
with an example.
OR
(b) Explain and write recipes for the following.
(i) Refreshing beverage
(ii) Nourishing beverage
(iii) Stimulating beverage
(iv) Appetizing beverage

-oOo-