Goa Board Class 12 Question Paper June 2019 Food Production

2019 VI 07 1430 Seat No.

Time : 2 Hours FOOD PRODUCTION

Subject Code

V 2 7 1

Total No. of Questions : 5 (Printed Pages : 3) Maximum Marks : 50

INSTRUCTIONS : (i) Answer question no. 1 of each unit in 1 or 2 words.

(ii) Answer question no. 2 of each unit in 25-30 words.

(iii) Answer question no. 3 of each unit in 40-50 words.

(iv) Answer question no. 4 of each unit in 80-100 words.

(v) Answer each question on a fresh page.

(vi) Write the number of the questions and sub-question clearly.

(vii) All questions are compulsory.

(viii) Figures to the right indicate full marks.

(ix) Draw diagram where specified.

Unit I

1. (1.1) Fish which is often pigmented and tend to be surface fish is known as

..................... . 1

(1.2) Explain any two methods of cooking fish. 2

(1.3) Explain how storage of fish is carried out. 3

(1.4) Name and explain any four well known fish dishes. 4

V-271 1 P.T.O.

Unit II

2. (2.1) The term applied to animals slaughtered from 3 to 8 months of age. 1

(2.2) Write a short note on “Marbling in meat”. 2

(2.3) List any three points how frozen meat can be stored. 3

(2.4) Draw a neat labeled diagram of : 4

Cuts of Pork

Or

Cuts of Beef.

Unit III

3. (3.1) A skinless cut of chicken breast with only the wing bone attached is

termed as .............................. . 1

(3.2) Mention any two quality points while selecting fresh and healthy

poultry. 2

(3.3) List the Roasting temperatres and time for game birds. 3

(3.4) Describe any four types of birds used in cuisine. 4

Unit IV

4. (4.1) Name the flat pasta that can be rolled into tubes and stuffed. 1

(4.2) List the quality points to be considered wihle selecting vegetables like

carrot and parsley. 2

(4.3) Explain cooking of pasta in details. 3

(4.4) Mention any four tips for selecting and storing fresh vegetables. 4

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Unit V

5. (5.1) 3 parts of oil plus 1 part of vinegor plus mustard and seasoning is

called as .................... . 1

(5.2) What are the necessitities of larder department. 2

(5.3) Explain any three rules of thumb to be followed while preparing salads. 3

(5.4) List any four rules for preparing sandwiches. 4

Or

Name and explain any four types of sandwiches.

V-271 3 P.T.O.