CBSE Class 12 Food Production Question Paper 2020

H$moS> Z§.
Code No. 333
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>42 àíZ h¢ & paper contains 42 questions.

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(V) Bg àíZ-nÌ H$mo n‹T>Zo Ho$ {bE 15 {_ZQ >H$m (V) 15 minute time has been allotted to
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10.30 a.m., the students will read the
àíZ-nÌ H$mo n‹T>|Jo Am¡a Bg Ad{Y Ho$ Xm¡amZ question paper only and will not
do CÎma-nwpñVH$m na H$moB© CÎma Zht {bI|Jo & write any answer on the
answer-book during this period.

ImÚ CËnmXZ
FOOD PRODUCTION

{ZYm©[aV g_` : 3 KÊQ>o A{YH$V_ A§H$ : 60
Time allowed : 3 hours Maximum Marks : 60

.333 1 P.T.O.

gm_mÝ` {ZX}e :
{ZåZ{b{IV {ZX}em| H$mo ~hþV gmdYmZr go n{‹T>E Am¡a CZH$m g™Vr go nmbZ H$s{OE :
(a) Bg àíZ-nÌ _| Xmo IÊS> h¢  IÊS> H$ … amoOJma H$m¡eb Am¡a IÊS> I … {df` H$m¡eb &
(b) IÊS> H$ … amoOJma H$m¡eb (10 A§H$)
(i) {XE JE 6 àíZm| _| go {H$Ýht 4 àíZm| Ho$ CÎma Xr{OE & àË`oH$ àíZ 1 A§H$ H$m h¡ &
(ii) {XE JE 5 àíZm| _| go {H$Ýht 3 àíZm| Ho$ CÎma Xr{OE & àË`oH$ àíZ 2 A§H$ H$m h¡ &
(c) IÊS> I … {df` H$m¡eb (50 A§H$)
(i) {XE JE 12 àíZm| _| go {H$Ýht 10 àíZm| Ho$ CÎma Xr{OE & àË`oH$ àíZ 1 A§H$ H$m h¡ &
(ii) {XE JE 7 àíZm| _| go {H$Ýht 5 àíZm| Ho$ CÎma Xr{OE & àË`oH$ àíZ 2 A§H$ H$m h¡ &
(iii) {XE JE 7 àíZm| _| go {H$Ýht 5 àíZm| Ho$ CÎma Xr{OE & àË`oH$ àíZ 3 A§H$ H$m h¡ &
(iv) {XE JE 5 àíZm| _| go {H$Ýht 3 àíZm| Ho$ CÎma Xr{OE & àË`oH$ àíZ 5 A§H$ H$m h¡ &
(d) Bg àíZ-nÌ _| 42 àíZ em{_b h¢ {OZ_| go 30 àíZm| Ho$ CÎma XoZo h¢ &
(e) g^r àíZm| Ho$ {deof ^mJ /IÊS> H$mo ghr H«$_ _| H$s{OE &
(f) A{YH$V_ g_` 3 K§Q>o h¡ &
IÊS> H$
(amoOJma H$m¡eb) 10 A§H$
{XE JE 6 àíZm| ‘| go {H$Ýht 4 àíZm| Ho$ CÎma Xr{OE & à˶oH$ àíZ 1 A§H$ H$m h¡ & 14=4

~hþ{dH$ënr` àíZ : g~go ghr {dH$ën Mw{ZE &
1. {ZåZ{b{IV dmŠ` _| {dbwá eãX ^[aE :
The moment he switched ___________ the television, there was complete
silence in the room. 1
(A) of
(B) off
(C) on
(D) to

2. ~{h_w©Ir (Extrovert) ì`{º$Ëd dmbm ì`{º$ 1
(A) gh`moJr hmoVm h¡
(B) {_bZgma hmoVm h¡
(C) em§V Ed§ _ohZVr hmoVm h¡
(D) g¥OZerb hmoVm h¡
.333 2

General Instructions :
Read the following instructions very carefully and strictly follow them :
(a) This question paper consists of two parts viz. Section A : Employability
Skills and Section B : Subject Skills.
(b) Section A : Employability Skills (10 Marks)
(i) Answer any 4 questions out of the given 6 questions of 1 mark each.
(ii) Answer any 3 questions out of the given 5 questions of 2 marks each.
(c) Section B : Subject Skills (50 Marks)
(i) Answer any 10 questions out of the given 12 questions of 1 mark each.
(ii) Answer any 5 questions out of the given 7 questions of 2 marks each.
(iii) Answer any 5 questions out of the given 7 questions of 3 marks each.
(iv) Answer any 3 questions out of the given 5 questions of 5 marks each.
(d) This question paper contains 42 questions out of which 30 questions are to
be answered.
(e) All questions of a particular part/section must be attempted in the correct
order.
(f) The maximum time allowed is 3 hours.

SECTION A
(Employability Skills) 10 Marks

Answer any 4 questions out of the given 6 questions of 1 mark each. 14=4
MCQ : Choose the best option.

1. Fill in the missing word in the following sentence :
The moment he switched ___________ the television, there was complete
silence in the room. 1
(A) of
(B) off
(C) on
(D) to

2. A person with an extrovert personality is 1
(A) Cooperative
(B) Gregarious
(C) Calm and hardworking
(D) Creative

.333 3 P.T.O.

3. pñH$Q²>gm°BS> ì`{º$Ëd {dH$ma (Schizoid Personality Disorder) go nr{‹S>V {dÚm{W©`m| _|
{ZåZ{b{IV _| go H$m¡Z-go bjU {XImB© Xo gH$Vo h¢ ? 1

(A) K~am`m hþAm `m VwZH$-{_µOmµO H$m hmoZm
(B) ~oéIr Ed§ AbJ ahZm
(C) AnZr Amoa Ü`mZ AmH${f©V H$aZm
(D) {Z`_m| H$m nmbZ Z H$aZm
4. ZmoQ²>g ì`y (NotesView) {H$g {bE Cn`moJ {H$`m OmVm h¡ ? 1

(A) ñbmBS> _§o ñnï> (Ñí`) ZmoQ²>g S>mbZo Ho$ {bE
(B) ZmoQ²>g H$mo {_Q>mZo ({S>brQ>) Ho$ {bE
(C) ZmoQ²>g H$mo XoIZo Ho$ {bE
(D) ñbmBS²>g (Slides) H$mo {àÝQ> H$aZo Ho$ {bE
5. ‘SMART’ CÔoí`m| _| ‘R’ H$m Š`m AW© h¡ ? 1

(A) dmñV{dH$ hmoZm (Realistic)
(B) {dídgZr` hmoZm (Reliable)
(C) EH$mÝVdmgr hmoZm (Recluse)
(D) Cnm`-Hw$eb hmoZm (Resourceful)
6. B§S>moZo{e`m EH$ h[aV (J«rZ) ___________ H$m CXmhaU h¡ & 1

(A) n`©Q>Z
(B) AW©ì`dñWm
(C) n`m©daU
(D) H«$m§{V
{XE JE 5 àíZm| ‘| go {H$Ýht 3 àíZm| Ho$ CÎma Xr{OE & à˶oH$ àíZ 2 A§H$ H$m h¡ & 23=6

7. {bgqZJ (Listening) Ed§ {h`[a¨J (Hearing) Ho$ ~rM A§Va ~VmBE & 2

8. AmË_-A{^àoaUm Ho$ H$moB© Mma òmoV gyMr~Õ H$s{OE & 2
.333 4

3. Students suffering from schizoid personality disorder may exhibit which
of the following symptoms ? 1
(A) Nervous and moody
(B) Indifferent and detached
(C) Demand attention to self
(D) Do not obey rules

4. NotesView is used 1
(A) For adding visible notes to a slide
(B) To delete the notes
(C) To view the notes
(D) To print the slides

5. What does ‘R’ stand for in SMART goals ? 1
(A) Realistic
(B) Reliable
(C) Recluse
(D) Resourceful

6. Indonesia is an example of Green 1
(A) tourism
(B) economy
(C) environment
(D) revolution

Answer any 3 questions out of the given 5 questions of 2 marks each. 23=6

7. Differentiate between hearing and listening. 2

8. List any four sources of self-motivation. 2

.333 5 P.T.O.

9. \$m°ÝQ>dH©$ J¡bar (Fontwork Gallery) H$mo Cn`moJ H$aZo Ho$ MaUm| H$mo H«$_mZwgma
{b{IE & 2

10. CÚ_r H$mo AnZo àmoOoŠQ> Ho$ {bE Q>r_ H$m JR>Z H$aVo g_` {H$Z Mma H$maH$m| H$m Ü`mZ
aIZm Mm{hE ? 2

11. B_maVm| go J«rZhmCg J¡g CËgO©Z (Greenhouse Gas Emissions) H$mo H$_ H$aZo Ho$ Mma
VarHo$ gwPmBE & 2

IÊS> I
({df¶ H$m¡eb) 50 A§H$

{XE JE 12 àíZm| ‘| go {H$Ýht 10 àíZm| Ho$ CÎma Xr{OE, à˶oH$ àíZ 1 A§H$ H$m h¡ & 110=10

12. T>moH$bm Ed§ I_Z ~ZmZo Ho$ ~¡Q>a (Kmob) Ho$ ~rM Š`m A§Va h¡ ? 1

13. {dZm`H$ MVwWu (Vinayaka Chaturthi) Ho$ g_` H$m¡Z-gm ñZ¡H$ {deofV: ~Zm`m OmVm h¡ ? 1

14. dmBQ> J«odr (White Gravy) H$m ~og (AmYma) Š`m h¡ ? 1

15. `obmo J«odr (Yellow Gravy) H$m à`moJ {H$Z Xmo ì`§OZm| H$mo ~ZmZo _§o {H$`m OmVm h¡ ? 1

16. Xmbm| Ûmam H$m¡Z-go Xmo ^maVr` {_ð>mZ ~ZmE OmVo h¢ ? 1

17. Aeaµ\$s (Ashrafi) H¡$go ~ZmB© OmVr h¡ ? 1

18. ^maVr` ì`§OZm| Ho$ {bE Xmo Jm{Z©e (Garnishes) H$m Zm_ ~VmBE & 1

19. {S>_{g_ (Dimsims) H$s Xmo {\$qbJ (Fillings) gwPmBE & 1

20. \$mñQ> \y$S> Om°BÝQ> (Fast Food Joint) _| ~Z (Buns) H$mo Q>moñQ> H$aZo (goH$Zo) Ho$ {bE
{H$VZm g_` bJm`m OmVm h¡ ? 1

21. Ho$H$ ~ZmZo Ho$ {bE gm°âQ> (Soft) Johÿ± Ho$ AmQ>o H$m Cn`moJ Š`m| {H$`m OmVm h¡ ? 1

22. Hw$H$sµO (Cookies) H$s \¡$bmdQ> (Spread) {H$g H$maH$ Ho$ H$maU à^m{dV hmoVr h¡ ? 1

23. _oZy Am`moOZ H$mo n[a^m{fV H$s{OE & 1

.333 6

9. Sequence the steps of using Fontwork Gallery. 2

10. Which four factors should an entrepreneur consider for building teams
for his project ? 2

11. Suggest four ways to reduce greenhouse gas emissions in buildings. 2

SECTION B
(Subject Skills) 50 Marks

Answer any 10 questions out of the given 12 questions of 1 mark each. 110=10

12. What is the difference between the batters used for making khaman and
dhokla ? 1

13. Name one snack especially prepared during Vinayaka Chaturthi. 1

14. What is the base of white gravy ? 1

15. Name two dishes which are prepared by using yellow gravy. 1

16. Name any two Indian sweets made from pulses. 1

17. How is ashrafi made ? 1

18. Name two garnishes for Indian dishes. 1

19. Suggest two fillings for dimsims. 1

20. How much time is taken for toasting the buns in a fast food joint ? 1

21. Why is soft wheat flour used for making cakes ? 1

22. Mention one factor which contributes to spread of cookies. 1

23. Define menu planning. 1

.333 7 P.T.O.

{XE JE 7 àíZm| ‘| go {H$Ýht 5 àíZm| Ho$ CÎma Xr{OE, à˶oH$ àíZ 2 A§H$ H$m h¡ & 25=10
24. ^mH$adm‹S>r (Bhakarwadi) ~ZmZo Ho$ {bE Cn`moJ H$s Mma _w»` gm_{J«`m| H$mo gyMr~Õ
H$s{OE & 2

25. ~«mCZ Jo«dr (Brown Gravy) Ho$ {bE ß`mµO H$mo AË`{YH$ `m H$_ Š`m| Zht nH$mZm
Mm{hE ? 2

26. Xmo-Vma (Thread) H$s MmíZr H¡$go nH$mB© OmVr h¡ ? eo\$ H$mo BgHo$ V¡`ma hmoZo H$m nVm H¡$go
MbVm h¡ ? 2

27. ì`§OZm| H$mo ßboQ> (Plating) H$aVo g_` {H$Z Mma ~mVm| H$m Ü`mZ aIZm Mm{hE ? 2

28. EH$ g~-do (Subway) g¡ÊS>{dM ~ZmZo Ho$ MaUm| H$mo H«$_mZwgma {b{IE & 2

29. ~mµOma _| H$m¡Z-go Xmo àH$ma Ho$ `rñQ> (Yeast) CnbãY h¢ ? ~oqH$J _| BZH$s Š`m ^y{_H$m h¡ ? 2

30. A bm H$mQ>} _oZy (à la carte menu) H$s H$moB© Mma {deofVmE± ~VmBE & 2

{XE JE 7 àíZm| ‘| go {H$Ýht 5 àíZm| Ho$ CÎma Xr{OE, à˶oH$ àíZ 3 A§H$ H$m h¡ & 35=15
31. {ZåZ{b{IV ^maVr` amo{Q>`m| H$mo g§jon _| g_PmBE & `h {H$g nmH$ e¡br _| ~ZmB© OmVr h¢ ? 3
(a) era_mb
(b) ~mQ>r
(c) {gSy>
32. {ZåZ{b{IV Aënmhma (Snacks) Ho$ ~rM A§Va ~VmBE : 3
(a) ~Q>mQ>m d‹S>m Ed§ {_gb nmd
(b) {MH$dr Ed§ KyKZr
(c) {S>_a S>o{db Ed§ qgKm‹S>m
33. {ZåZ{b{IV ^maVr` {_ð>mZm| Ho$ ~rM EH$ A§Va ~VmBE : 3
(a) N>¡Zm {Obmnr Ed§ Obo~r
(b) S>~b H$m _rR>m Ed§ Iw~mZr H$m _rR>m
(c) nmhmbm amogmoJw„m Ed§ agJw„m
34. \$mñQ> \y$S> (Fast Foods) H$s H$moB© N>: H${_`m± {b{IE & 3

35. {gHo$ hþE (Baked) nXmWm] _| XÿY H$m Cn`moJ H$aZo Ho$ N>: H$maU ~VmBE & 3

36. bmJV H$s boIm{d{Y (Cost Accounting) Š`m| H$s OmVr h¡ ? N>: H$maU ~VmBE & 3

37. H$ƒo JmoíV H$mo g±^mbVo g_` H$m¡Z-gr N>: gmdYm{Z`m± ~aVZr Mm{hE± ? 3

.333 8

Answer any 5 questions out of the given 7 questions of 2 marks each. 25=10

24. List four major ingredients used for making bhakarwadi. 2

25. Why should onions be neither overcooked nor undercooked while making
brown gravy ? 2

26. How is sugar syrup (chashni) of two-thread consistency prepared ? How
does a chef know that it is ready ? 2

27. What four points should be considered while plating the dishes ? 2

28. Sequence the steps of preparing a subway sandwich. 2

29. Name the two types of yeast available in the market. What is their role in
baking ? 2

30. Write any four characteristics of an à la carte menu. 2

Answer any 5 questions out of the given 7 questions of 3 marks each. 35=15

31. Briefly explain the following Indian breads. Mention the cuisine in which
they are made. 3
(a) Sheermal
(b) Baati
(c) Sidu

32. Differentiate between the following snacks : 3
(a) Batata vada and Misal pao
(b) Chikvi and Ghugni
(c) Dimer devil and Singhara

33. Write one difference between the following Indian sweets : 3
(a) Chenna jilapi and Jalebi
(b) Double ka meetha and Khubani ka meetha
(c) Pahala rosogulla and Rasgulla

34. Write any six drawbacks of fast foods. 3

35. Give six reasons for using milk in baked products. 3

36. Why is cost accounting done ? Give six reasons. 3

37. What six precautions should be adopted while handling raw meat ? 3
.333 9 P.T.O.

{XE JE 5 àíZm| ‘| go {H$Ýht 3 àíZm| Ho$ CÎma Xr{OE & à˶oH$ àíZ 5 A§H$ H$m h¡ & 53=15

38. {ZåZ{b{IV {_ð>mZm| H$m g§jon _| dU©Z H$s{OE & `h {H$g nmH$ e¡br go g§~§{YV h¢ ? 5
(a) {~{~§H$m
(b) {Jbo {\$aXm¡g
(c) ImOm
(d) Jw{O`m
(e) emhr Qw>H$‹S>m
39. {ZåZ{b{IV ì`§OZm| Ho$ ~rM A§Va ~VmBE : 5
(a) _rZ _moB©br Ed§ gybo
(b) YmZgmH$ Ed§ D±${Y`w
(c) ~mKmao ~¢JZ Ed§ ^aobr dm±Jr
(d) [añVm Ed§ JwñVm~m (Gustaba)
(e) Eo{d`b (Avial) Ed§ gm±ZVwbm (Santula)
40. _oZy H$mS>© go J«mhH$ H$mo H$m¡Z-gr nm±M OmZH$mar àmá hmoVr h¡, {Oggo CÝh| AnZm Am°S>©a XoZo _|
_XX {_bVr h¡ ? 5

41. ~¡ŠQ>r[a`m Ho$ {dH${gV hmoZo H$s Mma AZwHy$b n[apñW{V`m± ~VmBE & ^moOZ gwa{jV aIZo Ho$
N>: VarHo$ gwPmBE & 5

42. E.~r.gr. hmoQ>b Ho$ ~hrImVo go {ZåZ{b{IV OmZH$mar àmá hþB© & ImÚ bmJV < 20,000,
l_ bmJV < 13,300 & D$nar bmJV (Overhead Costs) Ed§ ewÕ bm^ (ZoQ> àm°{\$Q>)
à{VeV H$s JUZm H$s{OE & 5

àm{á ( <)
Hw$b {~H«$s 70,000
Am°{\$g Ho$ IM} 4,000
{H$am`m 10,000
{~Obr 1,200
gå_mZmW© Amhma 500
nmZr H$m {~b 1,000

.333 10

Answer any 3 questions out of the given 5 questions of 5 marks each. 53=15

38. Briefly describe the following desserts. Mention the cuisine to which they
belong : 5
(a) Bibinka
(b) Gil-e-Firdaus
(c) Khaja
(d) Gujiya
(e) Shahi tukra

39. Differentiate between the following dishes : 5
(a) Meen moilee and Sooley
(b) Dhansak and Oondhiyu
(c) Baghare baingan and Bhareli wangi
(d) Rista and Gustaba
(e) Avial and Santula

40. Which five types of information does a customer get from a menu card,
which help him to place his order ? 5

41. Name four favourable conditions for bacterial growth. Suggest six ways
to keep the food safe. 5

42. The following information has been obtained from the books of
ABC Hotel. Food cost is < 20,000 and labour cost is < 13,300. Calculate
the Overhead Costs and Net Profit Percentage. 5

Receipts (<)
Total sales 70,000
Office expenses 4,000
Rent 10,000
Electricity 1,200
Complimentary meals 500
Water bill 1,000

.333 11 P.T.O.