CBSE Class 12 Food Production IV Question Paper 2020

H$moS> Z§.
Code No. 242
amob Z§. narjmWu H$moS >H$mo CÎma-nwpñVH$m Ho$ _wI-n¥ð
Roll No. >na Adí` {bIo§ &
Candidates must write the Code on the
title page of the answer-book.

ZmoQ> NOTE
(I) H¥$n`m Om±M H$a b| {H$ Bg àíZ-nÌ _o§ _w{ÐV (I) Please check that this question
n¥ð> 11 h¢ & paper contains 11 printed pages.

(II) àíZ-nÌ _| Xm{hZo hmW H$s Amoa {XE JE H$moS (II) Code number given on the right
>Zå~a H$mo N>mÌ CÎma-nwpñVH$m Ho$ _wI-n¥ð> na hand side of the question paper
{bI| & should be written on the title page of
the answer-book by the candidate.
(III) H¥$n`m Om±M H$a b| {H$ Bg àíZ-nÌ _| (III) Please check that this question
>33 àíZ h¢ & paper contains 33 questions.
(IV) H¥$n`m àíZ H$m CÎma {bIZm ewê$ H$aZo go (IV) Please write down the Serial
nhbo, CÎma-nwpñVH$m _| àíZ H$m H«$_m§H$ Number of the question in the
Adí` {bI| & answer-book before attempting it.
(V) Bg àíZ-nÌ H$mo n‹T>Zo Ho$ {bE 15 {_ZQ >H$m (V) 15 minute time has been allotted to
g_` {X`m J`m h¡ & àíZ-nÌ H$m {dVaU read this question paper. The
nydm©• _| 10.15 ~Oo {H$`m OmEJm & question paper will be distributed
10.15 ~Oo go 10.30 ~Oo VH$ N>mÌ Ho$db at 10.15 a.m. From 10.15 a.m. to
10.30 a.m., the students will read the
àíZ-nÌ H$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 IV
(g¡ÕmpÝVH$)
FOOD PRODUCTION IV
(Theory)
{ZYm©[aV g_` : 3 KÊQ>o A{YH$V_ A§H$ : 60
Time allowed : 3 hours Maximum Marks : 60

.242 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 nmbZ H$s{OE :
(i) Bg àíZ-nÌ _| 33 àíZ em{_b h¢ {OZ_| go Aä`Wu H$mo {g\©$ 25 àíZ H$aZo H$s µOê$aV
h¡ &
(ii) àíZ-nÌ Xmo IÊS>m| _| {d^m{OV h¡ &
IÊS> H$
 ~hþ{dH$ënr` àíZ /[aº ñWmZ ^[aE /grYo àíZ : Hw$b 12 àíZ em{_b h¢ Omo
1 – 1 A§H$ Ho$ h¢ & BZ_| go {H$Ýht 10 àíZm| Ho$ CÎma Xr{OE &

 A{V bKw CÎmar` àíZ : BZ_| Hw$b 7 àíZ em{_b h¢, àË`oH$ 2 A§H$ Ho$ h¢ & BZ_| go
{H$Ýht 5 àíZm| Ho$ CÎma Xr{OE &
 bKw CÎmar` àíZ : BZ_| Hw$b 7 àíZ em{_b h¢, àË`oH$ 3 A§H$ Ho$ h¢ & BZ_| go
{H$Ýht 5 àíZm| Ho$ CÎma Xr{OE &
IÊS> I
XrK© CÎmar` /{Z~ÝYmË_H$ àíZ : BZ_| Hw$b 7 àíZ em{_b h¢, àË`oH$ 5 A§H$ Ho$ h¢ & BZ_|
go {H$Ýht 5 àíZm| Ho$ CÎma Xr{OE &
IÊS> 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

1. Ho$H$ ~ZmZo Ho$ {bE {H$g CnH$aU H$m à`moJ {H$`m OmVm h¡ ? 1

2. aobdo Ho$Q>[a¨J H$s H$moB© Xmo {deofVmE± ~VmBE & 1

3. B©-BÝS>|Q> ~ZmZo Ho$ Xmo H$maU Xr{OE & 1

4. BÝS>opÝQ>¨J H$s n[a^mfm {b{IE & 1

.242 2

General Instructions :

Read the following instructions very carefully and strictly follow them :

(i) This question paper contains 33 questions, out of which the candidate
needs to attempt only 25 questions.

(ii) The question paper is divided into two sections.

SECTION A

 Multiple choice questions / Fill in the blanks/Direct questions :
contains total 12 questions of 1 mark each. Answer any
10 questions.

 Very short answer type questions : contains total 7 questions of
2 marks each. Answer any 5 questions.

 Short answer type questions : contains total 7 questions of 3 marks
each. Answer any 5 questions.

SECTION B

Long answer / Essay type questions : contains total 7 questions of 5 marks
each. Answer any 5 questions.

SECTION A
Attempt any 10 questions out of given 12 questions of 1 mark each. 110=10

1. Which equipment is used for making cakes ? 1

2. Mention any two characteristics of railway catering. 1

3. Give two reasons for making an e-indent. 1

4. Define indenting. 1

.242 3 P.T.O.

5. AÊS>o Ed§ XÿY H$mo {H$g-{H$g Vmn_mZ na ^ÊS>m[aV H$aZm Mm{hE ? 1

6. LIFO H$s nyU© eãXmdbr {b{IE & 1$

7. nmoe©Z {Z`§{ÌV (Portion control) H$aZo Ho$ {bE agmoBE Ûmam Cn`moJ {H$E H$moB© Xmo
CnH$aUm| Ho$ Zm_ ~VmBE & 1

8. H$í_ra Ed§ n§Om~r nmH$-e¡br Ho$ à_wI ^moOZ Š`m-Š`m h¢ ? 1

9. ~§Jmbr nmH$-e¡br _| H$m¡Z-gm Vob Cn`moJ {H$`m OmVm h¡ ? 1

10. Ow§H$m ^mH$a H$s Xmo _w»` gm_{J«`m± Š`m h¢ ? 1

11. dmµOdmZ go Amn Š`m g_PVo h¢ ? 1

12. n§MS>r ì`§OZ Š`m h¡ ? `h {H$g nmH$-e¡br _| ~ZmB© OmVr h¡ ? 1

{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

13. AñnVmb Ho$Q>[a¨J Ed§ E`abmBZ (Airline) Ho$Q>[a¨J Ho$ ~rM H$moB© Xmo A§Va ~VmBE & 2

14. agmoB©-Ka Ho$ {bE CÎm_ JwUdÎmm dmbo CnH$aU IarXZo Ho$ {bE {H$Z Mma {deofVmAm| H$s
Om±M H$aZr Mm{hE ? 2

15. aoñVam§ Ho$ _oZy H$mS>© go AmnH$mo H$m¡Z-gr Mma OmZH$mar {_bVr h¡ ? 2

16. ImÚ nXmWm] H$m ghr T>§J go Cn`moJ (Optimum use) H$aZo Ho$ {bE agmoBE H$mo {H$Z Mma
~mVm| H$m Ü`mZ aIZm Mm{hE ? 2

17. EH$ emXr Ho$ g_mamoh Ho$ {bE BÝS>|Q> ~ZmVo g_` Amn {H$Z Mma ~mVm| H$m Ü`mZ aI|Jo ? 2

18. {ZåZ{b{IV H$s JUZm H$s{OE : 2

(a) ImÚ bmJV>; O~ ImÚ bmJV à{VeV 20% d {~H«$s < 1600 h¡ &
(b) {~H«$s>; O~ ImÚ bmJV < 600 h¡ d ImÚ bmJV à{VeV 30% h¡ &
.242 4

5. At what temperature should milk and eggs be stored ? 1

6. Give the full form of LIFO. 1

7. Mention any two equipments used by a cook for portion control. 1

8. What are the staple foods of Kashmiri and Punjabi cuisines ? 1

9. Which oil is used in Bengali cuisines ? 1

10. What are two main ingredients in Zunka Bhakar ? 1

11. What do you understand by Wazwan ? 1

12. What is Pachadi dish ? In which cuisine is it made ? 1

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

13. Write two differences between hospital catering and airline catering. 2

14. Which four features should be checked to buy good quality equipment for
a kitchen ? 2

15. Which four information do you get from a menu card of a restaurant ? 2

16. What four points should a cook keep in mind for optimum utilization of
food items ? 2

17. Which four factors will you consider while indenting for a marriage
party ? 2

18. Calculate the following : 2
(a) Food cost; when Food cost percentage is 20% and sale is < 1600.

(b) Sales; when food cost is < 600 and Food cost percentage is 30%.

.242 5 P.T.O.

19. {ZåZ{b{IV ì`§OZm| Ho$ ~rM A§Va ñnîQ> H$s{OE : 2

(a) T>moH$bm Ed§ Im§S>dr
(b) XÿYnmH$ Ed§ {\$aZr

{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

20. Am bm H$mQ>© (A la Carte) _oÝ`y Ed§ Vm~bo XmoV (Table d’hôte) _oZy Ho$ ~rM VrZ A§Va
~VmBE & 3

21. _oZy H$m Am`moOZ (Menu Planning) H$aZo Ho$ N>: bm^ ~VmBE & 3

22. gZemB©Z hmoQ>b Ho$ ~hr ImVo go {ZåZ{b{IV OmZH$mar àmßV H$s JB© :
ImÚ bmJV : < 6,000; l_ bmJV : < 2,400; D$nar bmJV : < 1,600;
{~H«$s : < 30,000.
{ZåZ{b{IV H$s JUZm H$s{OE : 3

(a) gH$b bm^ à{VeV
(b) Am\$Q>a doµO (After wage) bm^
(c) ewÕ bm^ à{VeV

23. Ho$Q>[a¨J BH$mB© (catering unit) Ho$ g§X^© _| pñWa bmJV (fixed costs), n[adV©Zr` bmJV
(variable costs) Ed§ AY©-n[adV©Zr` bmJV (semi-variable costs) H$mo EH$-EH$
CXmhaU H$s ghm`Vm go g_PmBE & 3

24. EH$ hmoQ>b H$s H$moB© N>: D$nar bmJVm| H$s gyMr ~ZmBE & 3

25. hmoQ>b _| l_ bmJV {H$Z VrZ H$maUm| go ~‹T> gH$Vr h¡ ? Bgo {Z`§ÌU H$aZo Ho$ VrZ gwPmd
Xr{OE & 3

26. _hmamîQ´> Ho$ {H$Ýht N>: Ë`m¡hmam| na ~ZmE JE EH$-EH$ ì`§OZ H$mo g§{jßV _| g_PmBE & 3

.242 6

19. Differentiate between the following dishes : 2

(a) Dhokla and Khandvi

(b) Doodhpak and Phirni

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

20. Write three differences between table d’hôte and a la carte menus. 3

21. Give six advantages of planning menus. 3

22. The following information was obtained from the Sunshine Hotel :

Food cost : < 6,000; Labour cost : < 2,400; Overheads : < 1,600;

Sales : < 30,000.

Calculate the following : 3

(a) Gross profit percentage

(b) After wage profit percentage

(c) Net profit percentage

23. In context to a catering unit, explain fixed costs, variable costs and
semi-variable costs with the help of an example each. 3

24. List any six overhead costs of a hotel. 3

25. What are the three reasons for increase in labour costs of a hotel ? Give
three suggestions to control it. 3

26. Briefly explain one dish each made on any six festivals of Maharashtra. 3

.242 7 P.T.O.

IÊS> I
{XE JE 7 àíZm| ‘| go {H$Ýht 5 àíZm| Ho$ CÎma Xr{OE & à˶oH$ àíZ 5 A§H$ H$m h¡ & 55=25

27. BÝS>|Q erQ> H$m àmê$n ~ZmBE & BÝS>|qQ>J (Indenting) Ho$ {H$Ýht VrZ {gÕm§Vm| H$s ì`m»`m
H$s{OE & 5

28. ImÚ ^ÊS>ma _| gm_{J«`m| H$mo ì`dpñWV T>§J go aIZo Ho$ Xg gwPmd Xr{OE & 5

29. (a) EH$ hmoQ>b Ho$ {bE Q>|S>a Ûmam H«$` H¡$go {H$`m OmVm h¡ ? 3+2=5

(b) _mZH$ IarX {d{ZX}e (ñQ>oÊS>S>© nM}µO ñno{g{\$Ho$eZ) ~ZmZo Ho$ Mma H$maU ~VmBE &

30. hmoQ>b Ho$ {d{^Þ ñVam| na ImÚ bmJVm| H$mo {Z`§{ÌV H$aZo Ho$ Xg gwPmd Xr{OE & 5

31. ImÚ bmJV {Z`§ÌU H$s {H$Ýht nm±M A{Zdm`© ~mVm| H$m dU©Z H$s{OE & BgH$s nm±M gr_mE±
^r ~VmBE & 5

32. {ZåZ{b{IV ì`§OZm|/amo{Q>`m| H$m g§jon _| dU©Z H$s{OE : 5

(a) YmZgmH$$
(b) qgKm‹S>m
(c) V~H$ _mµO
(d) ZmXþa `IZr
(e) n[aßnw d‹S>m
(f) ^Qy>am
(g) {~q~H$m
(h) µOmHw$Q>r
(i) ewº$mo
(j) bwMr
.242 8

SECTION B

Attempt any 5 questions out of given 7 questions of 5 marks each. 55=25

27. Make a format of an indent sheet. Describe any three principles of
indenting. 5

28. Suggest ten ways to systematically arrange ingredients in a food store. 5

29. (a) How is purchasing done for a hotel through tenders ? 3+2=5

(b) Mention four reasons for preparing standard purchase
specification.

30. Give ten suggestions to control food costs at various levels in a hotel. 5

31. Explain any five essentials of food cost control. Also tell its five
limitations. 5

32. Briefly describe the following dishes/breads : 5

(a) Dhansak

(b) Singhara

(c) Tabak maaz

(d) Nadur yakhini

(e) Parripu vada

(f) Bhatura

(g) Bebinca

(h) Xacuti

(i) Shukto

(j) Lucchi

.242 9 P.T.O.

33. Ho$.~r.gr. hmoQ>b H$s nwñVH$m| go àmßV {ZåZ{b{IV OmZH$mar go ImÚ bmJV à{VeVVm H$s
JUZm H$s{OE : 5

H«$_ g§»`m _X| am{e (<)
1 Hw$b {~H«$s (Total Sales) 60,000

2 Ama§{^H$ ñQ>m°H$ (Opening stock) 14,200

3 A§{V_ ñQ>m°H$ (Closing stock) 9,800

4 IarX (Purchases) 14,000

5 H$_Mmar H$mo {X`m Amhma (Staff meals) 2,100

6 gå_mZmW© Amhma (Complimentary meals) 1,300

.242 10

33. Calculate the food cost percentage from the following information
extracted from the books of KBC Hotel : 5

S. No. Items Amount (<)
1 Total Sales 60,000
2 Opening stock 14,200
3 Closing stock 9,800
4 Purchases 14,000
5 Food consumed by staff 2,100
6 Complimentary meals 1,300

.242 11 P.T.O.