TN 11th Question Paper 2025 Food Service Management

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8485
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Part III — Vocational Subjects
(Home Science Area)

EnÁP ÷©»õsø©
FOOD SERVICE MANAGEMENT
( uªÌ ©ØÖ® B[Q» ÁÈ / Tamil & English Version )

Põ» AÍÄ : 3.00 ©o ÷|µ® ] [ ö©õzu ©v¨ö£sPÒ : 90
Time Allowed : 3.00 Hours ] [ Maximum Marks : 90

AÔÄøµPÒ : (1) AøÚzx ÂÚõUPЮ \›¯õP £vÁõQ EÒÍuõ GߣuøÚ \›£õºzxU
öPõÒÍÄ®. Aa_¨£vÂÀ SøÓ°¸¨¤ß, AøÓU PsPõo¨£õÍ›h®
EhÚi¯õPz öu›ÂUPÄ®.
(2) }»® AÀ»x P¸¨¦ ø©°øÚ ©mk÷© GÊxÁuØS®,
AiU÷PõikÁuØS® £¯ß£kzu ÷Ásk®. £h[PÒ ÁøµÁuØS
ö£ß]À £¯ß£kzuÄ®.
Instructions : (1) Check the Question paper for fairness of printing. If there is any lack of fairness,
inform the Hall Supervisor immediately.
(2) Use Blue or Black ink to write and underline and pencil to draw diagrams.

£Sv & I / PART - I

SÔ¨¦ : (i) AøÚzx ÂÚõUPÐUS® Âøh¯ÎUPÄ®. 15x1=15

(ii) öPõkUP¨£mkÒÍ |õßS ©õØÖ ÂøhPÎÀ ªPÄ® Hئøh¯
Âøhø¯z ÷uº¢öukzxU SÔ±mkhß Âøh°øÚ²® ÷\ºzx
GÊuÄ®.
Note : (i) Answer all the questions.

(ii) Choose the most appropriate answer from the given four alternatives and write the
option code and the corresponding answer.

[ v¸¨¦P / Turn over

8485 2

1. ö|kg\õø»°À Aø©¢v¸US® EnÁPzvß ö£¯º __________.
(A) |h©õk® EnÁP® (B) Q¯õìU
(C) J¸[Qøn¢u EnÁP® (D) ÷©õmhÀ
A hotel on a highway is called a __________.
(a) Meals on wheels (b) Kiosk
(c) Food court (d) Motel

2. Áͺ CÍ® £¸ÁzvÚµõÚ BoØS EnĨ£mi¯¼À £›¢xøµUP¨£mh
Røµ°ß AÍÄ __________.
(A) 30 Q (B) 100 Q (C) 50 Q (D) 200 Q
The quantity of green leafy vegetable recommended as portion size for an adolescent boy is
__________.
(a) 30 g (b) 100 g (c) 50 g (d) 200 g

3. C¢v¯ EnÄPÎß \zxUPÎß ©v¨¦ __________ ‰»® £›¢xøµUP¨£kQÓx.
(A) USDA (B) WHO (C) FAO (D) ICMR
Nutritive value of Indian foods is given by __________.
(a) USDA (b) WHO (c) FAO (d) ICMR

4. EnøÁU öPõv{ø»°À øÁzv¸US® uspº {µ®¤¯ ÷©ø\ __________.
(A) `hõÚ umk (B) }µõ ÷©ø\
(C) `mhk¨¦ (D) }µõ P»ß
__________ is water filled table to keep food hot.
(a) Hot plate (b) Steam table
(c) Range (d) Steamer

5. __________ ‰»® h¨£õUPÎÀ AøhUP¨£mkÒÍ EnøÁ ÷\ªUP»õ®.
(A) ì÷hßm (B) A»©õ›PÒ
(C) ‰h¨£mh A»©õ›PÒ (D) ÷\ªUS® umkPÒ
__________ are designed to hold canned foods.
(a) Stand (b) Racks
(c) Closed racks (d) Shelves

3 8485
6. E»º ÷\ª¨¤ß AøÓ öÁ¨£{ø» __________ USÒ C¸UP ÷Ásk®.
(A) 168 to 328C (B) 58 to 158C (C) 258 to 308C (D) 108 to 218C
Normal room temperature for dry storage area should range from __________.

(a) 168 to 328C (b) 58 to 158C (c) 258 to 308C (d) 108 to 218C

7. L÷£m Gߣx ©õºáøµß ©ØÖ® Ak©øÚ¨ ö£õ¸ÒPÎÀ
__________
Põn¨£kQÓx.
(A) Mono & ö\ÔÁØÓ (B) ö\ÔÁØÓ
(C) mµõßì (D) ö\ÔÄÒÍ
__________ fats are found in Margarine and Baked goods.

(a) Mono - Unsaturated (b) Unsaturated

(c) Trans (d) Saturated

8. __________ ÷Põxø©°À SÑmhß AvP® EÒÍx.

(A) EÖv¯õÚ (B) ö©ßø©¯õÚ
(C) EÖv¯ØÓ (D) PiÚ©õÚ
__________ wheat contains a good source of gluten.

(a) Strong (b) Soft

(c) Weak (d) Hard

9. EøÓ¯ øÁzu En¼¸¢x Dµ¨£uzvøÚ }USÁuØS __________ ‰»®
E»ºzxuÀ GßÖ ö£¯º.
(A) \ÆÅk £µÄuÀ (B) öuΨ£õß
(C) EøÓ¯ øÁzuÀ (D) ~øµ£õ¯ E»ºzxuÀ
Removal of water from a frozen product by sublimation is called __________ drying.

(a) Osmosis (b) Spray

(c) Freeze (d) Foam mat

[ v¸¨¦P / Turn over

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10. Bß÷u÷µ Gߣx J¸ EnĨ £mi¯¼À __________ I SÔUQÓx.
(A) •UQ¯ EnÄ (B) £]ø¯z ysk£øÁ
(C) CÛ¨¦ ÁøPPÒ (D) `¨
Entrée is the __________ in a menu.
(a) Main course (b) Appetizer
(c) Dessert (d) Soup

11. ÷©õ÷Úõ ÷\õi¯® SÑmh÷©m Gߣx __________ ÁøP \ø©¯ØPø»°À
£¯ß£kzu¨£kQÓx.
(A) ¨öµg_ (B) Czuõ¼¯ß (C) ø\Üì (D) C¢v¯ß
Mono sodium glutamate is used in __________ cuisine.
(a) French (b) Italian (c) Chinese (d) Indian

12. __________ Gߣx ¦ÎUP øÁUP¨£mh Svøµ £õÀ.
(A) ¼ö£ß (B) U³ªì (C) »õUiì (D) öPL¤º
__________ means fermented mare’s milk.
(a) Liben (b) Kumiss (c) Lactis (d) Kefir

13. ìöhLø£÷»õPõUPÀ EnÄ Âå©õu¼À __________ EnÄ öuõhº¦øh¯x.
(A) öµõmi (B) E¸øÍUQÇ[S (C) £õÀ (D) «ß
One of the food involved in staphylococcal food poisoning is __________.
(a) Bread (b) Potato (c) Milk (d) Fish

14. J¸ EnÁP {ÖÁÚzøu öÁØÔPµ©õP |hzxÁuØS __________ ªPÄ®
•UQ¯©õÚuõP P¸u¨£kQÓx.
(A) \›¯õÚ \ø©¯ØPõµºPÒ (B) ÁõiUøP¯õÍ›ß v¸¨v
(C) _ØÖ¨¦Óa `ÇÀ (D) ]Ó¢u \ø©¯»øÓ
__________ is considered to be important to run a successful food service industry.
(a) Proper cooks (b) Customer’s satisfaction
(c) Ambience (d) Good kitchen

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15. J¸ EnÁP {ÖÁÚzvÀ |øhö£Ö® {PÌÂÀ EnÄ ©ØÖ® £õÚ[PÒ
ÁÇ[SÁøu __________ PÁÛzxU öPõÒÁõº.
(A) \ø©¯ØPõµº (B) EnÁP ÷©»õͺ
(C) ÁõiUøP¯õͺ (D) uø»ø© \ø©¯ØPõµº
A __________ takes care of all food and beverages at a facility’s event in a food service
industry.
(a) Cook (b) Catering manager
(c) Customer (d) Chef

£Sv & II / PART - II
SÔ¨¦ : GøÁ÷¯Ý® £zx ÂÚõUPÐUS Âøh¯ÎUPÄ®. ÂÚõ Gs 28 &US
Pmhõ¯©õP Âøh¯ÎUPÄ®. 10x3=30
Note : Answer any 10 questions. Question No. 28 is Compulsory.

16. Q¯õìU GßÓõÀ GßÚ ?
What do you mean by Kiosk ?

17. «ì Bß ¨Íõì GßÓõÀ GßÚ ?
What is ‘mise-en-place’ ?

18. EnÄ u¯õº£kzv øÁzuÀ ©ØÖ® ÁÇ[Su¼À ÁõiUøP¯õͺPøÍU PÁºÁuØS
GßöÚßÚ ÁÈ•øÓPÒ ÷©ØöPõÒÁõ´ ?
In food presentation and service, what are the steps you will take to attract the customers ?

19. EnøÁz ÷uº¢öuk¨£Á›ß ªPÄ® •UQ¯©õÚuõÚ Ai¨£øh AÔÄzvÓøÚ
Áøµ¨£h ÁiÂÀ GÊxP.
Give the diagrammatic representation on the knowledge required for a food purchaser.

20. EnÄ £›©õÖ® E£Pµn[PÒ ‰ßÔøÚ¨ £ØÔ²® Auß £¯ßPøͲ® GÊxP.
Write a note on any three special equipments and their uses.

21. £õìkøµ÷\åß GßÓõÀ GßÚ ?
Define Pasteurization.

[ v¸¨¦P / Turn over

8485 6

22. FSSAI ›ÁõUP® ©ØÖ® Auß ÷|õUP[PøÍ GÊxP.
Expand FSSAI and write their objectives.

23. Czuõ¼¯ß \ø©¯ØPø»°À £¯ß£kzu¨£k® EnĨö£õ¸ÒPÒ ]»ÁØøÓ
GÊxP.
List some common ingredients used in Italian Cuisine.

24. AÊSuÀ GßÓõÀ GßÚ ?
What is putrefaction ?

25. EnÂÀ ~sq°›PøÍ GÆÁõÖ ÁøP¨£kzxÁõ´ ?
How do you classify micro-organisms in food ?

26. EnÁP {ÖÁÚzvß ÷uõÀÂUPõÚ Põµn[PøÍU Psk¤i.
Identify the reasons for the failure of a food service industry.

27. uß ^º£kzxuÀ – ]Ö SÔ¨¦ ÁøµP.
Write a short note on personal grooming.

28. EnÄ \ø©UP EuÄ® E£Pµn[PÒ H÷uÝ® BÔøÚ¨ £mi¯¼kP.
List any six cooking equipments.

£Sv & III / PART - III
SÔ¨¦ : H÷uÝ® I¢x ÂÚõUPÐUS Âøh¯ÎUPÄ®. ÂÚõ Gs 35 &US
Pmhõ¯©õP Âøh¯ÎUPÄ®. 5x5=25
Note : Answer any 5 questions. Question No. 35 is Compulsory.

29. Ai¨£øh |õßS EnÄz öuõS¨ø£¨ £¯ß£kzv J¸ £ÒÎ ÂkvUPõÚ J¸
Áõµ EnÄ vmhzøuz vmhªkP.
Plan a weekly menu for a school hostel using four basic food groups.

30. EnÄz uµ ÁÈPõmiø¯ AmhÁøn¨£kzxP.
Tabulate food quality indicators.

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31. E»º ©ØÖ® Sκ ÷\ª¨¦ •øÓø¯ ÂÍUS.
Explain cold and dry storage.

32. Ak©øÚ°ß SÔU÷PõÒPøÍ GÊxP.
State the principles of baking.

33. £õmk¼\zvß AÔSÔPøÍz u¢x EnÄ ÷\øÁ°À Aøuz ukUPU Ti¯ Gί
ÁÈ•øÓPøÍ GÊx.
Give the symptoms of botulism and outline the simple measures to prevent its occurrence in
food service.

34. ÁõiUøP¯õͺ EnÁPzøuz ÷ui Á¸®÷£õx, EnÄ £›©õÖ£Áº AÁøµ
GÆÁõÖ PÁÛzxU öPõÒÁõº ?
When a customer walks in, how should the waiter take care of him/her ?

35. R÷Ç öPõkUP¨£mkÒÍ Ch[PÎÀ QøhUS® ]Ó¨¦ªUP EnĨ ö£õ¸mPÎß
ö£¯ºPøÍ TÖP.
(A) Põg]¦µ® (B) v¸ö|À÷Á¼
(C) C¢v¯ ø\Üì (D) Czuõ¼
(E) S®£÷Põn® (F) B®§º
(G) ©xøµ (H) B¢vµ¨ ¤µ÷u\®
(I) ÷PµÍõ (J) Pº|õhPõ
Name the special food items of the following places given below.

(a) Kanjeepuram (b) Thirunelveli
(c) Indo-Chinese (d) Italy

(e) Kumbakonam (f) Ambur
(g) Madurai (h) Andhra Pradesh
(i) Kerala (j) Karnataka

[ v¸¨¦P / Turn over

8485 8

£Sv & IV / PART - IV
SÔ¨¦ : AøÚzx ÂÚõUPÐUS® Âøh¯ÎUPÄ®. 2x10=20
Note : Answer all the questions.

36. (A) |h©õk® EnÁP® ©ØÖ® x›u EnÄ GßÓõÀ GßÚ ? CøÁPøͨ £ØÔ
Eß P¸zxUPÐhß ÂÁ›.
AÀ»x
(B) \ø©US®÷£õx \zxUPÍõÀ HØ£k® ©õØÓ[PøÍ GÊxP.
(a) What do you mean by meals on wheels and fast food outlets ? Give your comments on
these outlets.
OR
(b) Write on the nutritional changes during cooking.

37. (A) Ak©øÚø¯ GÆÁõÖ Aø©¨£õ´ ? Ak©øÚ Aø©¨£uØPõÚ ÁiÁø©¨ø£
ÁøµP.
AÀ»x
(B) ÷PÛ[ – Áøµ¯Özx Auß £iPøÍ ÂÁ›UPÄ®.
(a) How will you set up a bakery unit ? Draw the floor plan of the bakery unit.
OR
(b) Define and explain the steps in Canning.

-oOo-

Study Materials
Notes

Model Papers Class 6 Notes

Sample Papers Class 7 Notes
Half Yearly Sample Papers Class 8 Notes

Class 9 Notes
Important Resources
Class 10 Notes
Periodic Table
Class 11 Notes
Writing Skills / Formats

Maps of India / World Class 12 Notes

Books and Solutions

NCERT Books
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HC Verma Chapter Wise Solutions
RD Sharma Solutions
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