Goa Board Class 10 Question Paper 2022 Cookery

2022 XI 26 0230 Seat No.

Time : 1½ Hours FIRST-TERM COOKERY (E)
Pre-Vocational
Subject Code (Home Science Group)

S 1 0 4 4

Total No. of Questions : 20 (Printed Pages : 8) Maximum Marks : 20

INSTRUCTIONS : (i) Every question has four choices (A), (B), (C) and (D) and

only one of them is the correct answer.

(ii) On the OMR sheet, darken completely with a ball

point pen Only ONE bubble you consider as the most

appropriate answer.

(iii) Multiple markings are invalid.

(iv) Use Blue or Black ball point pen only.

(v) Do not fold the OMR sheet or use white ink.

(vi) For each question, you will be awarded ONE mark, if

you have darkened only the bubble corresponding to

the correct answer. In all other cases, you will get zero

mark. There is no negative mark.

(vii) Once the bubble is filled it is not possible to change

the answer.

(viii) Only one OMR sheet will be provided. Hence sufficient

care must be taken while darkening the bubble.

S-1044 [FT] 1 P.T.O.

1. Savoury tit bits of food made up of bread toasted or fried ................... . 1

(A) Canapes

(B) Cocktails

(C) Cakes

(D) Cuttlets

2. Fish is dried by exposing to hot sun ................... . 1

(A) Canning

(B) Sundrying

(C) Freezing

(D) Sweetening

3. Vegetables boiled in water for 20-30 min ................... . 1

(A) Fish stock

(B) Emergency stock

(C) Bone stock

(D) Vegetable stock

4. The flesh of mammals ................... . 1

(A) Fish

(B) Meat

(C) Vegetable

(D) Milk

S-1044 [FT] 2

5. The method of preservation of fish ................... . 1

(A) Clam

(B) Fish

(C) Canning

(D) Shell fish

6. Relieves toothache ................... . 1

(A) Chilly

(B) Clove

(C) Cinnamon

(D) Nutmeg

7. The meat obtained from pig is ................... . 1

(A) Calf

(B) Mutton

(C) Beef

(D) Pork

8. Fish bones, skin, head and other trimmings are boiled in water .......... . 1

(A) Emergency stock

(B) Fish stock

(C) Vegetable stock

(D) Bone stock

S-1044 [FT] 3 P.T.O.

9. Fish is an excellent source of ................... . 1

(A) Protein

(B) Vitamin

(C) Mineral

(D) Fat

10. Served in liquid or solid form ................... . 1

(A) Mutton

(B) Rissoes

(C) Canapes

(D) Cocktail

11. The flavour of meat is stronger in ................... . 1

(A) Male animal

(B) Female animal

(C) Young animal

(D) Uncastrated

12. Turmeric is the member of the ................... . 1

(A) Tuber family

(B) Parsely family

(C) Ginger family

(D) Wine family

S-1044 [FT] 4

13. Foundation of all good soup .................... . 1

(A) Oxtail soup

(B) Starter

(C) Canapes

(D) Stock

14. A mature male animal which is not castrated .................... . 1

(A) Bull

(B) Steer

(C) Heifer

(D) Cow

15. One of the classification of soups ..................... . 1

(A) Puree

(B) Thin

(C) Veloutes

(D) Chowders

16. Heads of some shell fish are removed before marketing ................... . 1

(A) Steaks

(B) Shucked

(C) Headless

(D) Drawn fish

S-1044 [FT] 5 P.T.O.

17. Powdered spices should be stored in .................... . 1

(A) Pot

(B) Paper bag

(C) Pan

(D) Air tight container

18. A male or female animal below three months of age is ................. . 1

(A) Bull

(B) Calf

(C) Steer

(D) Veal

19. The temperature of freezing of fish is ..................... . 1

(A) 19ºC

(B) 29ºC

(C) 39ºC

(D) 49ºC

20. The other name for canapes is .................. . 1

(A) Cocktail

(B) Open sandwiches

(C) Petties

(D) Hors D’oeuvres

S-1044 [FT] 6

S-1044 [FT] 7 P.T.O.

S-1044 [FT] 8