Goa Board Class 10 Question Paper 2024 Basic Cookery

Subject Code : Subject :

S-1065 Basic Cookery (E) (CWSN)
HOLLOW CRAFT STICKER

SEAT NO. BAR CODE

Centre : .................................................
Seat No. (in fig.)......................................
Subject Code S-1065
(in words)...............................................
............................................................. Subject Basic Cookery (E) (CWSN)
Candidate’s Signature :.............................
Supervisor’s Signature with date :.............. Date 2024-04-19

FOR OFFICE USE

Subject Code
Examiner Moderator Chief
Moderator
Subject
Total in =
Date = =
Figures

Main Answer Book = 1 Total in
Words
Specific remarks of centre conductor
regarding malpractices (in Red Ink) Signature

Apptt.No. :
• Mobile Phones and other electronic gadgets are
stricity prohibited inside the examination hall.
• Use of non-programmable calculator is allowed
ONLY in some subjects.
• Writing in any form on the Hollow craft sticker and
Bar code sticker is strictly prohibited.
• Only blue ink/ball pen is to be used for writing the
answers. Black lead pencil may be used for
drawing figures, diagrams and graphs. Use of
any other colour pencil/pen is strictly prohibited.
• Disclosing of identify on the answer book (except
in the space provided) in any form is strictly
prohibited.
• Candidate should check that the printed seat
number is correct and verify that the answer book
has all pages serially numbered before filling all
other details.

2

INSTRUCTIONS TO CANDIDATES
The Candidate shall
1. Produce the admission card on demand
to competent authorities during the
examination.
2. Enter the seat number and other
particulars in the space provided on
every main answer book and
supplement.
3. Verify that the Block Supervisor has
signed in the appropriate space on the
main answer book and also the
supplements.
4. Not be allowed to leave the examination
hall during the first ONE HOUR and also
the last TEN minutes of the examination.
5. Not damage/scribble the seat no./
barcode sticker.
6. Not indulge in any malpractice like. Pg No. Examiner Moderator Chief
• Carrying written material into the Moderator
examination hall.
03
• Communicating in any manner with
other candidates in the examination 04 & 05
hall.
06 & 07
• Passing slips of paper, answer book
or supplements to other candidates. 08 & 09
• Impersonating another candidates. 10 & 11
• Attaching currency notes to the
answer books. 12 & 13
• Copying from another candidate or 14
vice versa.
20 & 21
• Leaving the examination hall without
submitting answer book to the 22 & 23
supervisor.
Sup. 3
• Using of coloured thread to tie
answer books. Sup. 4
7. Abide by the rules of dicipline. Sup. 5
8. Stop writing on the answer book after
the ringing of the final bell. Sup. 6
9. Stick the hollow craft sticker on the
main answer book as well as on the
supplement after the final bell.
10. Not leave the seat till all answer books TOTAL
are collected and counted by the
Total in
supervisor.
words
NOTE : Apptt. No.
Candidate shall be liable for penalty
imposed by the board for the violation Sign
of any or all of the above clauses.
S-1065 Verification

2024 IV 19 0930 Marks E M CM
Pg. 3 3

Time : 2 Hours BASIC COOKERY (E)
(For Children With Special Needs)
Subject Code

S 1 0 6 5

Total No. of Questions : 36 (Printed Pages : 14) Maximum Marks : 40

INSTRUCTIONS : (1) All questions are compulsory.

(2) Answer in the provided space.

Fill in the blanks with the correct alternative from those given in the brackets : 1×8=8

1. Raw meat needs to be stored in ..............................................................

(air tight containers, refrigerator, deep freezer)

2. When sunlight is used for cooking, it is called ....................................................

(stewing, solar cooking, pressure cooking)

3. Mix different ............................................................. flours to increase the protein

quality of the flour.

(cereal and pulse, wholegrain and refined, rice and wheat)

4. A Breakfast cup is used to serve .............................................................................

(Coffee, Tea, Tea and Coffee)

S-1065 P.T.O.

4

5. An excess intake of fat can lead to ........................................................................

(obesity, fever, weakness)

6. Milk that has been first boiled to a high temperature and rapidly cooled to

make it safe from microorganisms is known as ......................................... milk.

(pasteurized, cold, milk shake)

7. Fish should be eaten at least ................................................................... a week.

(once, twice, thrice)

8. A serving dish can be defined as a dish in which food is .............................

(served, cooked, stored)

Tick the odd one out : 1×6=6

9. Fats :

• Butter

• Sunflower Oil

• Ghee

S-1065

Marks E M CM
Pg. 4 & 5 5

10. Cooking by Moist heat :

• Boiling

• Grilling

• Steaming

11. Cutlery :

• Spoons

• Forks

• Plates

12. Cooking in Fat :

• Sautéing

• Shallow Frying

• Boiling

S-1065 P.T.O.

6

13. Curds :

• Consume with meals

• Gives texture to food

• Helps in digestion

14. Flesh Food :

• Cheese

• Chicken

• Fish

Choose the right alternative from Column B that matches the word in

Column A, and write your answer in Column C : 1×4=4

S-1065

Marks E M CM
Pg. 6 & 7 7

Identify the given picture : 1×6=6

19.

Ans. ..................................................................................................................................
(Body Building Food, Protective Foods, Vitamin D Rich Foods)

20.

Ans. ..................................................................................................................................

(Salad Spoon, Table Spoon, Soup Ladle)

Ans. ..................................................................................................................................

(Roasting, Stewing, Steaming)

S-1065 P.T.O.

8

22.

Ans.

(Food Pyramid, Food Plate, Food Chart)

23.

Ans. ..................................................................................................................................

(Carving Knife, Table Knife, Chopping Knife)

24.

Ans. ..................................................................................................................................
(meat fish poultry and dairy, fats and sugar, fruits and vegetables)
S-1065

Marks E M CM
Pg. 8 & 9 9

OR

State whether the following statements are true or false : 1×6=6

19. Roasting is a slow method of cooking .....................................................................

Ans. ......................................................................................................................................

20. Pressure cooking food saves time ................................................................................

Ans. ......................................................................................................................................

21. Drinking enough water, maintains our body temperature .....................................

Ans. ......................................................................................................................................

22. Place the water glass slightly below the plate .......................................................

Ans. ......................................................................................................................................

23. Do not eat the edible peel of fruits such as chickoos, apple, guavas ....................

Ans. ......................................................................................................................................

24. Eating food on banana leaves is considered healthy and auspicious. ..............

Ans. ......................................................................................................................................

Answer in one word : 1×8=8

25. A vegetable rich in Vitamin A.

Ans. ................................................................................................................................

S-1065 P.T.O.

10

26. A cereal that you enjoy for breakfast.

Ans. ................................................................................................................................

27. A raw vegetable dish.

Ans. ................................................................................................................................

28. A traditional Indian dining plate.

Ans. ................................................................................................................................

29. A food cooked by Baking

Ans. ................................................................................................................................

30. A method of Frying.

Ans. ................................................................................................................................

31. A cutlery used for dining.

Ans. ................................................................................................................................

32. A mineral required for Healthy bones.

Ans. ................................................................................................................................

S-1065

Marks E M CM
Pg. 10 & 11 11

Answer the following questions : 2×4=8

33. Name any 2 groups of food.

Or

What important role does fibre play in our diet ? Mention any two.

Ans. ......................................................................................................................................

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34. What is a Food Guide Pyramid ?

Or

What is Balanced Diet ?

Ans. ......................................................................................................................................

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S-1065 P.T.O.

12

35. List any two methods of cooking. Give one example of food cooked by each.

Or

Give any two reasons for cooking food.

Ans. ......................................................................................................................................

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36. Mention any two points one has to follow for Indian Traditional dining.

Or

What is a teaspoon ? Mention any one use.

Ans. ......................................................................................................................................

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S-1065

Marks E M CM
Pg. 12 & 13 13

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S-1065 P.T.O.

Marks E M CM
14 Pg. 14

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S-1065