CBSE Class 12 Food Production III Question Paper 2020

H$moS> Z§.
Code No. 241
amob Z§. narjmWu H$moS >H$mo CÎma-nwpñVH$m Ho$ _wI-n¥ð
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Candidates must write the Code on the
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ZmoQ> NOTE
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>33 àíZ h¢ & paper contains 33 questions.

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Adí` {bI| & answer-book before attempting it.
(V) Bg àíZ-nÌ H$mo n‹T>Zo Ho$ {bE 15 {_ZQ >H$m (V) 15 minute time has been allotted to
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nydm©• _| 10.15 ~Oo {H$`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 – III
FOOD PRODUCTION – III

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

.241 1 P.T.O.

gm_mÝ` {ZX}e :
{ZX}e : g^r àíZ A{Zdm`© h¢ &
(i) Bg àíZ-nÌ _| 33 àíZ em{_b h¢ {OZ_| go Aä`Wu H$mo {g\©$ 25 àíZ H$aZo H$s µOê$aV
h¡ &
(ii) àíZ-nÌ Xmo IÊS>m| _| {d^m{OV h¡ &
IÊS> A
 ~hþ{dH$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> ~
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> A
{XE JE ~mah àíZm| ‘| go {H$Ýht Xg àíZm| Ho$ CÎma Xr{OE, àË`oH$ àíZ EH$ A§H$ H$m h¡ & 110=10

1. ImÚ nXmWm] H$mo N>mZZo (sieving) Ho$ {bE H$m¡Z-go Xmo CnH$aU à¶moJ {H$E OmVo h¢ ? 1

2. bmS>©a ‘| ~ZmE OmZo dmbo {H$Ýht Xmo 춧OZm| Ho$ Zm‘ ~VmBE & 1

3. ‘m§gno{e¶m| ‘| nmE OmZo dmbo {H$Ýht Xmo ‘w»¶ I{ZO bdUm| Ho$ Zm‘ ~VmBE & 1

4. nmoëQ´>r (poultry) Am¡a Jo‘ (game) Ho$ ~rM EH$ A§Va ~VmBE & 1

5. ’$bm| go {Z{‘©V {H$Ýht Xmo EnrQ>mBµOa d¡arµO (appetizer varies) Ho$ CXmhaU
Xr{OE & 1

6. {nZìhrb g¢S>{dM (Pinwheel sandwich) H¡$go ~Zm¶m OmVm h¡ ? 1

7. Eamo‘oQ> (Aromate) go Amn ³¶m g_PVo h¢ ? 1

8. amVmVwB© (Ratatouille) ~ZmZo Ho$ {H$Ýht Xmo ‘w»¶ KQ>H$m| Ho$ Zm‘ ~VmBE & 1

9. ‘bmS>©’ (Lard) go Amn ³¶m g‘PVo h¢ ? 1
.241 2

General Instructions :
Instructions : All questions are compulsory.
(i) This question paper contains 33 questions, out of which the candidate
needs to attempt only 25 questions.
(ii) 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

Answer any ten questions out of the given twelve questions of one mark each.
110=10

1. Which two equipments are used for sieving foods ? 1

2. Name any two dishes prepared in a Larder. 1

3. Name any two important minerals found in muscles. 1

4. Write one difference between poultry and game. 1

5. Give any two examples of appetizer varies prepared from fruits. 1

6. How is pinwheel sandwich prepared ? 1

7. What do you understand by aromate ? 1

8. Name any two main ingredients used for making a Ratatouille. 1

9. What do you understand by ‘Lard’ ? 1

.241 3 P.T.O.

10. ’$moZXm±V (Fondant) {H$g {bE à¶moJ {H$¶m OmVm h¡ ? 1

11. H«o$n (Crêpe) d gon² (Cêpe) ‘| AÝVa ñnîQ> H$s{OE & 1

12. Oy{b¶Z (Julienne) ³¶m h¡ ? 1

{XE JE gmV àíZm| ‘| go {H$Ýht nm±M àíZm| Ho$ CÎma Xr{OE, àË`oH$ àíZ Xmo A§H$ H$m h¡ & 25=10

13. EH$ Q>oH$Ado AmD$Q>boQ> {H$MZ (Takeaway outlet kitchen) H$s ¶moOZm ~ZmVo g‘¶
Amn {H$Z Xmo H$maH$m| H$m ܶmZ aI|Jo ? 2

14. {H$MZ H$s ¶moOZm J«mhH$mo§ (clientele) Ûmam H¡$go à^m{dV hmoVr h¡ ? Xmo CXmhaUm| H$s
ghm`Vm go g‘PmBE & 2

15. nHo$ hþE ^moOZ ‘| OrdmUw Ho$ Or{dV ahZo Ho$ Xmo H$maU ³¶m hmo gH$Vo h¢ ? 2

16. ’¡$Q>r {’$e (Fatty Fish) Ed§ brZ {’$e (Lean Fish) Ho$ Xmo-Xmo CXmhaU Xr{OE & 2

17. g¢S>{dM ~ZmZo Ho$ {bE H$m¡Z-gr Mma ‘w»¶ gm‘{J«¶m± Cn¶moJ H$s OmVr h¢ ? 2

18. em°Q>©-H«$ñQ> noñQ´>r (Short-crust Pastry) Ho$ Xmo S>oardo{Q>ìg (derivatives) Ho$ Zm‘ {b{IE & 2

19. ’$_}ÝQ>oS> n’$ noñQ´>r (Fermented Puff Pastry) ~ZmZo Ho$ Mma ‘w»¶ KQ>H$m| H$mo {b{IE & 2

{XE JE gmV àíZm| ‘| go {H$Ýht nm±M àíZm| Ho$ CÎma Xr{OE, àË`oH$ àíZ VrZ A§H$ H$m h¡ & 35=15

20. EH$ N>moQ>o hmoQ>b Ho$ agmoB©Ka Ho$ {bE boAmCQ> ßbmZ (Layout Plan) ~ZmBE & 3

21. EH$ hmoQ>b Ho$ {H$MZ ‘| dm¶w g§MmbZ (Ventilation) Ed§ ghr Ob {ZH$mgr (Water
drainage) gw{ZpíMV H$aZo Ho$ Xmo-Xmo VarHo$ gwPmBE & 3

22. EH$ hmoQ>b Ho$ {H$MZ ‘| ImÚ g§XÿfU (Food Contamination) H$mo {Z¶§{ÌV H$aZo Ho$ N>…
Cnm¶ gwPmBE & 3

23. ‘N>br Ho$ {H$Ýht VrZ à{gÕ H$Q²>g (cuts) H$mo g‘PmBE & 3

24. {d{^Þ àH$ma Ho$ JwXm] H$s {deofVmE± ³¶m h¢ ? 3

25. pìhpñH¨$J {d{Y (Whisking Method) Ûmam Hw$H$sµO ~ZmZo H$m VarH$m {b{IE & 3

26. ~o{gH$ Hw$H$sµO (Basic Cookies) H$s ao{gnr (Recipe) {b{IE & 3

.241 4

10. What is fondant used for ? 1

11. Differentiate between crêpe and cêpe. 1

12. What is Julienne ? 1

Answer any five questions out of the given seven questions of two marks each. 25=10

13. Which two factors will you consider while planning a takeaway outlet
kitchen ? 2

14. How is planning of the kitchen influenced by clientele ? Explain with the
help of two examples. 2

15. What could be two reasons for pathogens to survive in cooked food ? 2

16. Give two examples each of fatty fish and lean fish. 2

17. Which four main ingredients are used for making a sandwich ? 2

18. Name two derivatives of short-crust pastry. 2

19. Write four main ingredients used for making a fermented puff pastry. 2

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

20. Draw the layout plan for a kitchen of a small hotel. 3

21. Suggest two ways each to ensure ventilation and good water drainage in
a hotel kitchen. 3

22. Suggest six ways to control food contamination in a hotel kitchen. 3

23. Explain any three popular cuts of fish. 3

24. What are the characteristics of different types of kidneys ? 3

25. Write the whisking method of preparing cookies. 3

26. Write the recipe of basic cookies. 3

.241 5 P.T.O.

IÊS> ~
{XE JE gmV àíZm| ‘| go {H$Ýht nm±M àíZm| Ho$ CÎma Xr{OE, àË`oH$ àíZ nm±M A§H$ H$m h¡ & 55=25

27. bmS>©a Ho$ {d{^Þ ^mJ ³¶m h¢ ? {H$Ýht Xmo H$m {dñVmanyd©H$ dU©Z H$s{OE & 5

28. bmS>©a eo’$ (Larder Chef) Ho$ Xg H$Îm©ì¶ ~VmBE & 5

29. ‘N>br go Imb (Skin) hQ>mZo H$s à{H«$¶m H$mo H«$‘mZwgma {b{IE & 5

30. (a) ãbrqS>J (Bleeding) Ed§ âboB§J (Flaying) H¡$go H$s OmVr h¢ ?
(b) b¡å~ ‘rQ> (Lamb meat) H$m M¶Z H$aVo g‘¶ Amn {H$Z Mma ~mVm| H$m ܶmZ
aI|Jo ? 3+2=5

31. {ZåZ{b{IV Amo’$ëg (Offals) H$mo g‘PmBE : 5
(a) {Xb (Heart)
(b) ^oOm (_pñVîH$) (Brain)
(c) ñdrQ>-~«oS> (Sweetbreads)
(d) Q´>mBn (Tripe)
(e) ny±N> (Tail)
32. EnrQ>mBµOa gbmX (Appetizer salad) Ed§ ‘oZ H$mog© gbmX (Main course salad) ~ZmVo
g‘¶ Amn {H$Z nm±M-nm±M ~mVm| H$m ܶmZ aI|Jo ? 5

33. (a) Ho$H$ ~ZmZo H$s H$moB© EH$ {d{Y g‘PmBE &
(b) ~«oS> ~ZmZo H$s {d{^Þ à{H«$`mAm| H$mo H«$‘mZwgma {b{IE & 5

.241 6

SECTION B

Answer any five questions out of the given seven questions of five marks each. 55=25

27. What are the various sections of a Larder ? Describe any two in detail. 5

28. State ten duties of a larder chef. 5

29. Sequence the procedure of removal of skin from a fish. 5

30. (a) How is bleeding and flaying done ?
(b) What four points would you consider while selecting lamb meat ? 3+2=5

31. Explain the following offals : 5
(a) Heart
(b) Brain
(c) Sweetbreads
(d) Tripe
(e) Tail

32. What five points each would you keep in mind while preparing an
appetizer salad and a main course salad ? 5

33. (a) Explain any one method of making a cake.
(b) Sequence the various processes of bread-making. 5

.241 7 P.T.O.