ICSE Class 10 Question Paper 2020 for Cookery

COOKERY

(Two hours)

Answers to this Paper must be written on the paper provided separately.

You will not be allowed to write during the first 15 minutes.

This time is to be spent in reading the question paper.

The time given at the head of this Paper is the time allowed for writing the answers.

Attempt all questions from Section A and any four questions from Section B.

The intended marks for questions or parts of questions are given in brackets [ ].

SECTION A (40 Marks)

Attempt all questions from this Section

Question 1

(a) Suggest a cheaper substitute for the following [2]

(i) meat

(ii) apple

(b) What do you understand by stretchability of money? [2]

(c) Name any two illnesses in which a liquid diet is prescribed. [2]

(d) Differentiate between long term preservation and short term preservation. [2]

(e) What does AGMARK stand for? [2]
Give two examples of products having this mark.

Question 2
Give reasons for your answer:
(a) Minced meat spoils rapidly. [2]

(b) When buying a kitchen gadget, it is important to have it checked by the [2]
salesman.

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(c) Seasonal foods should be included in the daily meal plans. [2]

(d) Leafy vegetables should not be frozen. [2]

(e) Ghee and oil should be stored in air-tight containers. [2]

Question 3

(a) Why is diarrhoea caused? Give two reasons. [2]

(b) Mention two methods used to preserve fish. [2]

(c) What care should be taken while spraying insecticide or pesticide in the [2]
kitchen?

(d) Mention two safety measures that should be employed while using a micro- [2]
wave oven.

(e) List two ways of storing non perishable foods. [2]

Question 4

(a) Name two low cost foods that are useful in curing anaemia. [2]

(b) What is meant by a ‘Cover’ in table setting? [2]

(c) Mention the two types of fixtures commonly used in modular kitchens. [2]

(d) Why are wooden spoons considered best for stirring while cooking? [2]

(e) List two ways to keep the kitchen drains clog free. [2]

SECTION B (60 Marks)
Attempt any four questions from this Section.

Question 5
(a) Enumerate the objective of Diet Therapy. [5]

(b) How should a diet be modified to control diabetes? [5]

(c) Explain the placement of work centers in a kitchen. [5]

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Question 6
(a) How does food budget affect meal planning? [5]

What foods should be included to make a low cost diet more nutritious?

(b) Why is mother’s milk considered a healthier and hygienic option for an infant? [5]

(c) Differentiate between food borne infections and food poisoning. [5]
What are the main causes of food poisoning?

Question 7
(a) Explain the precautions to be taken while using a pressure cooker. [5]

(b) What are the advantages and disadvantages of using non-stick cookware? [5]

(c) Discuss the various cutting devices used in the kitchen. [5]

Question 8
Describe the following methods of food preservation:
(a) Canning [5]

(b) Pickling [5]

(c) In what different ways can economy be practiced in buying food? [5]

Question 9

(a) How is cutlery arranged for a formal lunch? [5]

(b) How can you keep the kitchen neat and clean throughout the year? [5]

(c) How will you plan meals for special occasions? [5]

Question 10

(a) Give any five recommendations for an adolescent diet with suitable reasons. [5]

(b) How should meat and meat products be stored? [5]

(c) Why is the modular kitchen considered better than traditional kitchen layouts? [5]

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