CBSE Class 9 Sample Paper 2026 Solution for Food Production

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2026

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CBSE | DEPARTMENT OF SKILL EDUCATION
FOOD PRODUCTION (SUBJECT CODE - 409)
MARKING SCHEME FOR CLASS IX (SESSION 2025-2026)
Max. Time: 2 Hours Max. Marks: 50
General Instructions:
1. Please read the instructions carefully.
2. This Question Paper consists of 21 questions in two sections – Section A & Section B.
3. Section A has Objective type questions whereas Section B contains Subjective type questions.
4. Out of the given (5 + 16 =) 21 questions, a candidate has to answer (5 + 10 =) 15 questions in the
allotted (maximum) time of 2 hours.
5. All questions of a particular section must be attempted in the correct order.
6. SECTION A - OBJECTIVE TYPE QUESTIONS (24 MARKS):
i. This section has 05 questions.
ii. There is no negative marking.
iii. Do as per the instructions given.
iv. Marks allotted are mentioned against each question/part.
7. SECTION B – SUBJECTIVE TYPE QUESTIONS (26 MARKS):
i. This section contains 16 questions.
ii. A candidate has to do 10 questions.
iii. Do as per the instructions given.
iv. Marks allotted are mentioned against each question/part.

SECTION A: OBJECTIVE TYPE QUESTIONS
Source Material Unit/ Page no.
Q.
QUESTION (NCERT/PSSCIVE/ Chap. of source Marks
No.
CBSE Study Material) No. material
Q. 1 Answer any 4 out of the given 6 questions on Employability Skills (1 x 4 = 4 marks)
i. c. Self-motivation NCERT 2 51 1
ii. d. Ctrl+ X NCERT 3 73 1
iii. b. Provides raw materials NCERT 4 93 1
iv. d. Letters, numbers and special characters NCERT 3 81 1
v. c. Achievable NCERT 2 56 1
vi. c. patient NCERT 4 89 1
Q. 2 Answer any 5 out of the given 6 questions (1 x 5 = 5 marks)
i. b. Housekeeping CBSE Study Material 1 5 1
ii. c. Quality Managers CBSE Study Material 2 14 1
iii. a. Nametag CBSE Study Material 4 30 1
iv. a. Chef Escoffier CBSE Study Material 7 44 1
v. b. Concierge CBSE Study Material 1 4 1
vi. a.Washing of hands CBSE Study Material 5 33 1
Q. 3 Answer any 5 out of the given 6 questions (1 x 5 = 5 marks)
i. a.Front office CBSE Study Material 1 3 1
ii. b.Necktie CBSE Study Material 4 29 1
iii. b. Large size equipment CBSE Study Material 6 36 1
iv. a.Executive chef CBSE Study Material 10 79 1
v. a.Onions CBSE Study Material 9 75 1

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vi. b.Tubers CBSE Study Material 8 53 1
Source Material Unit/ Page no.
Q.
QUESTION (NCERT/PSSCIVE/ Chap. of source Marks
No.
CBSE Study Material) No. material
Q. 4 Answer any 5 out of the given 6 questions (1 x 5 = 5 marks)
i. b. Prawns CBSE Study Material 8 66 1
ii. b.maintain relationship with customers CBSE Study Material 2 14 1
through emails, phone calls, etc.
iii. c. 4 ͦC CBSE Study Material 3 22 1
iv. d.Chef Antonin Careme CBSE Study Material 7 43 1
v. c.Assistant cooks CBSE Study Material 10 80 1
vi. a. Maize CBSE Study Material 8 50 1
Q. 5 Answer any 5 out of the given 6 questions (1 x 5 = 5 marks)
i. d.Commissary CBSE Study Material 3 22 1
ii. d.Slip resistant and protective for toes CBSE Study Material 4 30 1
iii. c.Masher CBSE Study Material 6 37 1
iv. a.Sous chef CBSE Study Material 10 80 1
v. a.Radiation CBSE Study Material 9 76 1
vi. a.Lard CBSE Study Material 8 69 1

SECTION B: SUBJECTIVE TYPE QUESTIONS
Source Material
Unit/ Page no. of
Q. (NCERT/PSSCIVE/
QUESTION Chap. source Marks
No. CBSE Study
No. material
Material)
Answer any 3 out of the given 5 questions on Employability Skills in 20 – 30 words each (2 x 3 = 6 marks)
Q. 6 Four causes of stress- CBSE Study Material 2 21 ½X4=2
1. Physical
2. Mental
3. Social
4. Financial
Q. 7 Two roles of Agricultural CBSE Study Material 4 46 2X1=2
Entrepreneurship-
1. It is related to the marketing and
production of inputs and products
used in agricultural activities.
2. Farmers are benefited the most
with rise in agricultural
entrepreneurship as it has led to
low-cost innovations in farming
processes.
Any other, Any two
Q. 8 Difference between file and folder in NCERT 3 70 2X1=2
computer-
All information stored in a computer is
kept in files.

2

A folder is a location where a group of
files can be stored.
Any other, Any one difference
Q. 9 Four importance of entrepreneurs- CBSE Study Material 4 60 ½X4=2
1. New markets
2. New values
3. Efficiency improvements
4. Free market Evolution
Q. 10 Interests-Things that you like to do in CBSE Study Material 2 48 2X1=2
your free time that make you happy.
Abilities-An acquired or natural
capacity.
Any other, Any one difference
Answer any 4 out of the given 6 questions in 20 – 30 words each (2 x 4 = 8 marks)
Q. 11 Four features of Airline Catering CBSE Study Material 1 9 ½X4=2
Operations are-
1. Customers and their needs
2. Menus has to be altered to suit
consumption
3. It involves large scale
production
4. Tray services predominate flight
services
Q. 12 Four factors which helped in CBSE Study Material 7 43 ½X4=2
development of food are-
1. Economic Growth
2. Industrialization
3. Tourism
4. Modernization
Q. 13 Two reasons why food production CBSE Study Material 4 30 2X1=2
personnel should wear chef coat -
1. The chef coat protects the most
sensitive part of the human
body, the chest and arms.
2. It protects the body from heat
of stoves and splashes from
boiling liquids.
Any other, Any two

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Q. 14 Two roles of food critics and writers – CBSE Study Material 2 17 2X1=2
1. They discuss about the food
served in various restaurants
which can promote the food or
can be detrimental as well.
2. Some write about the prevailing
food trends and interview
personalities who are successful
in their career.
Any other, Any two
Q. 15 Two ways of maintaining hygiene at CBSE Study Material 6 38 2X1=2
work place-
1. At the work place, there should
be proper arrangement for the
washing of any perishable food
item like- fruits, vegetables etc.
2. After the work is complete the
kitchen should be thoroughly
cleaned.
Any other, Any two
Q. 16 Difference between full cream and CBSE Study Material 8 67,68 2X1=2
double toned milk
Full Cream Milk has minimum milk fat
6%
Double Toned has minimum milk fat
1.5%
Any one difference
Answer any 3 out of the given 5 questions in 50– 80 words each (4 x 3 = 12 marks)
Q. 17 Four ways of ergonomics that can be CBSE Study Material 3 25,26 4X1=4
applied in commercial kitchen to avoid
any kind of injuries-
1. Always maintain straight back
posture while cutting
vegetables or cooking. Do not
bend the back for long hours
2. Do not use blunt knives. They
require more force to cut and
cause fatigues and sprains.
More force can also tilt the
knife causing cuts and injuries
3. Use suitable equipment
following safety procedures
required to use it.
4. Use well-oiled trolleys loaded to
permissible capacity to carry
things from one place to
another

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Q. 18 Four points that are necessary for CBSE Study Material 5 33 4X1=4
maintaining the personal hygiene-
1. Body Image The person having
depression and neglected feel
will have low self-esteem which
is also applicable while
maintaining the personal
hygiene.
2. Social Reasons By ensuring that
our body is clean and well
presented, we become more
assured of projecting a positive
body image that reflects our
personalities.
3. Psychological Reasons A well-
presented person will have a
confident behavior and will
impress others too.
4. Health Reasons Always a poor
hygiene will lead to a poor
health.
Q. 19 Four salient features of a good store- CBSE Study Material 9 74 4X1=4
1. A store should be at a location
easily accessible from receiving
area as well as by kitchen
department.
2. Good ventilation, air circulation
and sufficient lighting. It is
important to have a suitable
humidity control system in
place as dry store such as
cereals, pulses, flours etc .
3. Hygienic and free of pests such
as flies, rats, cockroaches etc.
4. Safe and with sufficient racks to
store ingredients. Leaving sacks
or packages on floor makes
them more vulnerable to
infestation by pests and makes
the store untidy.
Q. 20 Four factors which decides the number CBSE Study Material 10 78 4X1=4
of positions and number of employees
at each position in the hotel-
1. The variety of dishes that are
offered on the menu.
2. Number of people expected to
be dining in the restaurant.

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3. Use of convenience foods – e.g.,
Readymade burger patties
which need to only be deep
fried not prepared.
4. Types of equipment available -
the level of automation – e.g., if
there is a machine such as a
commercial food processor for
cutting and chopping, less
number of people are required
to do the job.
Q. 21 a.Four uses of salt- CBSE Study Material 8 70,71,50,51 2+2=4
1. Salt is required to give taste to
a dish.
2. It is added to breads in small
quantities to control
fermentation and helps in
production of breads.
3. Salt added to water makes the
water boil at a higher
temperature, thus reducing
cooking time
4. Salt is also used as a
preservative e.g., in pickles,
hams etc.
b.Two features of each –
i.Wheat –
1. It contains a protein gluten
which is essential for bread
making.
2. It is used to make rotis, cakes,
biscuits, bread, pasta, noodles,
breakfast cereal, idlis, upma,
etc.
ii. Barley-
1. It can be cooked easily as rice.
2. It is mostly used to produce
malt i.e., used in preparation of
malted beverages and beer.
Any other, Any two for each

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