TN 11th Question Paper 2024 Food Service Management

TN PUBLIC EXAM

QUESTION
PAPER
2024

No. of Printed Pages : 8
7690
!7690IstYearFoodServiceManagement! £vÄ Gs
Register Number

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

7690 2

1. EnÄ ÷\øÁ ö\¯À£õmiÀ ªP •UQ¯©õÚ ©ØÖ® ¸¢vÚº •u¼À £õºUS®
Ch® __________.
(A) ö£õ¸mPÒ £õxPõUS® AøÓ
(B) _zu® ö\´²® Ch®
(C) EnÄ £›©õÖ® AøÓ
(D) Áµ÷ÁØ£øÓ
The most important area and the first one the guests see in a food service operation is
__________.
(a) Storing area
(b) Cleaning area
(c) Service area
(d) Reception area

2. EnĨ ¤µ«iß Ai¨£øh°À öPõʨ¦ EnÄ GkzxUöPõÒÍ ÷Ási¯
£›©õÓÀPÎß AÍÄ __________.
(A) ªu©õÚ AÍÄ (B) AvP AÍÄ
(C) ªPUSøÓ¢u AÍÄ (D) |kzuµ AÍÄ
The quantity of servings for fats in food pyramid is __________.
(a) Sparing (b) High
(c) Very much limited (d) Medium

3. ÷\ª¨¦ __________ ÁøP¨£k®.
(A) Cµsk (B) I¢x (C) ‰ßÖ (D) |õßS
Storage is of __________ types.
(a) Two (b) Five (c) Three (d) Four

4. EøÓ{ø» ÷\ª¨¤ß \›¯õÚ öÁ¨£{ø» __________.
(A) −188C (B) 218C (C) −58C (D) 78C
Ideal temperature for frozen storage is __________.
(a) −188C (b) 218C (c) −58C (d) 78C

5. uspº CÀ»õ©À SøÓ¢u ÷|µ® \ø©¨£uõÀ __________ CǨ¦ uºUP¨&
£kQÓx.
(A) E°ºa\zx B (B) E°ºa\zx A (C) E°ºa\zx K (D) E°ºa\zx D
Cooking for a short time without water prevents the loss of __________.
(a) Vitamin B (b) Vitamin A (c) Vitamin K (d) Vitamin D

3 7690
6. EnĨ ö£õ¸ÒPøÍ Áõ[Sªhzv¼¸¢x ÷\ªUS® ChzvØS Gkzxa ö\À»
__________ EuÄQÓx.

(A) PÄsmhº ì÷PÀ (B) hõ¼ì
(C) PÈÄUTøh (D) ö£°ß ÷©›
__________ are used to move items from the receiving area to the storage area.
(a) Counter Scale (b) Dollies
(c) Bins (d) Bain-Marie

7. Âøu •øÍUS®ö£õÊx __________ Gߣx \zxUPÎß C¸¨¤h©õPz vPÌQÓx.
(A) Eª (B) •øÍUS¸zx
(C) B¼²µõß EøÓ (D) Gs÷hõìö£º®
__________ serves as a store of nutrients for the seed during germination.
(a) Bran (b) Germ
(c) Aleurone layer (d) Endosperm

8. \ºUPøµ __________ À öÁ¨£¨£kzx®÷£õx ÷Pµ©ø»ì BQÓx.
(A) 2108C - 2508C (B) 1508C - 1708C
(C) 1808C - 2108C (D) 1608C - 1808C
Sugar caramelizes by heating at __________.
(a) 2108C - 2508C (b) 1508C - 1708C
(c) 1808C - 2108C (d) 1608C - 1808C

9. £õÀ £Ähº u¯õ›zuÀ __________ ÁøP E»µ øÁzu¾US Euõµn® BS®.
(A) \ÆÅk £µÄuÀ (B) ~øµzuÀ
(C) `›¯ JÎ (D) öuΨ£õß
Milk powder is an example of __________ drying.
(a) Osmosis (b) Foam
(c) Sun (d) Spray

[ v¸¨¦P / Turn over

7690 4

10. J¸ Põ¤UPøh°À ¤ß£ØÓ¨£k® EnĨ £mi¯À ÁøP Gx ?
(A) k÷áõº
(B) {ºn°UP¨£mh EnĨ£mi¯À
(C) {ø»¯õP C¸UPU Ti¯x
(D) ÷uº¢öukUS® Á\v²ÒÍ EnĨ£mi¯À
Which type of Menu is followed in a coffee house ?
(a) Dujour
(b) Set menu
(c) Static
(d) Selective menu

11. Czuõ¼°ß EnÄ £›©õÖ® Á›ø\°øÚ¨ ö£õ¸zxP.
(1) Bßi£õì÷uõ (i) Põ´PÔPÒ {øÓ¢u umk
(2) ÷PõßzºÚõ (ii) G줵÷éõ
(3) ÷uõÀ÷\ (iii) B¼ÆPÒ {øÓ¢u Qsn®
(4) PõL¤ (iv) £Ç[PÒ {øÓ¢u Qsn®
(A) (1)-(iv), (2)-(iii), (3)-(i), (4)-(ii)
(B) (1)-(iii), (2)-(i), (3)-(iv), (4)-(ii)
(C) (1)-(iv), (2)-(iii), (3)-(ii), (4)-(i)
(D) (1)-(ii), (2)-(i), (3)-(iv), (4)-(iii)
Match by courses of Italian Cuisine.
(1) Antipasto (i) Plate of vegetables
(2) Controno (ii) Expresso
(3) Dolce (iii) Bowl of olives
(4) Coffee (iv) Bowl of fruits
(a) (1)-(iv), (2)-(iii), (3)-(i), (4)-(ii)
(b) (1)-(iii), (2)-(i), (3)-(iv), (4)-(ii)
(c) (1)-(iv), (2)-(iii), (3)-(ii), (4)-(i)
(d) (1)-(ii), (2)-(i), (3)-(iv), (4)-(iii)

12. •øÓ¯õP u¯õ›UP¨£hõu h¨£õUPÎÀ EÒÍ EnÄPøÍ EsqÁuõÀ HØ£k®
÷|õ´ __________.
(A) £õmk¼\® (B) öuõsøh Aøh¨£õß
(C) ö£õßÝUS Ã[Q (D) Bìx©õ
The illness caused commonly by consuming spoiled canned foods is __________.
(a) Botulism (b) Diphtheria
(c) Mumps (d) Asthma

5 7690
13. ìøhLø£÷»õPõUPÀ EnÄ Âå©øhu¼À •UQ¯ AÔSÔ¯õÚx __________.
(A) |kUP® (B) Pøͨ¦
(C) Á°ØÖ Á¼ (D) £õºøÁ ÷PõÍõÖ
The main symptoms of staphylococcal food poisoning is __________.
(a) Dizziness (b) Fatigue
(c) Abdominal pain (d) Visual disturbances

14. __________ Gߣx _zu¨£kzv, ^º£kzv ©ØÖ® Eh¼ß £õP[Pøͨ £µõ©›US®
Pø»¯õS®.
(A) øPµÀPÒ ©ØÖ® |P[PøÍ AÇS£kzxuÀ
(B) xøhzuÀ
(C) ^µõP KkuÀ
(D) uß ^º£kzxuÀ
__________ is the art of cleaning, grooming and maintaining parts of the body.
(a) Manicuring
(b) Mopping
(c) Jogging
(d) Personal grooming

15. ÂøµÁõÚ ÷\øÁ ÁÇ[SÁx ©ØÖ® ÁõiUøP¯õͺPøÍU PÁÛ¨£x
÷£õßÓÁØøÓa ö\¯À£kzu __________ &I £o¯õͺPÒ ÁͺzxU öPõÒÍ
÷Ásk®.
(A) ö|¸UPi Põ»zvÀ ö\¯»õØÖ® AÔÄ
(B) ¦PõºPøÍU øP¯õЮ vÓß
(C) ]Ó¢u EhÀ ö©õÈ
(D) ÷Áø»°À ö£¸ªu EnºÄ
Staff must develop a __________ in their work so as to enable quick and speedy service and
attention to the customers.
(a) Sense of urgency
(b) Skill of handling complaints
(c) Great body language
(d) Sense of pride in work

£S-v & II / PART - II
SÔ¨¦ : GøÁ÷¯Ý® £zx ÂÚõU-P-ÐUS Âøh-¯-ÎU-P-Ä®. ÂÚõ Gs 28 &US
Pm-hõ-¯-©õP Âøh-¯-ÎU-P-Ä®. 10x3=30
Note : Answer any 10 questions. Question No. 28 is Compulsory.
16. PõL¤j›¯õ £ØÔ GÊxP.
Write about Cafeteria.

[ v¸¨¦P / Turn over

7690 6

17. £¯Ö ÁøPPÒ E¯ºuµ ¦µu[PÒ GÚ TÓ •i¯õx. Põµn® TÖP.
Pulses are not high biological value of Protein food. Give reason.

18. J¸ EnÁPzvØSz ÷uøÁ¯õÚ EnøÁ Áõ[Su¾US H÷uÝ® ‰ßÖ
ÁÈ•øÓPøÍ GÊxP.
Write any three guidelines for purchasing food in a food service.

19. EnÁP ‰»¨ö£õ¸ÒPøÍ ö£Ó EuÄ® E£Pµn[PÎß £¯ßPøÍ GÊxP.
Identify the uses of receiving equipment.

20. E£Pµn[PøÍ Auß ö\¯À£k® Âuzøu¨ ö£õÖzx GÆÁõÖ ÁøP¨&
£kzu»õ® ?
Classify the equipments according to the mode of operation.

21. Ak©øÚ Aø©¨£uØSz ÷uøÁ¯õÚ ÁÈ•øÓPÒ ¯õøÁ ?
What are the guidelines to be followed while setting up a bakery unit ?

22. EnĨ £u¨£kzxu¼À ©\õ»õ¨ ö£õ¸ÒPÎß £[QøÚ¨ £mi¯¼kP.
Enlist the role of spices in food preservation.

23. FÖPõ°À P\¨¦zußø© EshõÁøuz uºUP EuÄ® ÁÈ•øÓPøÍU
SÔ¨¤kP.
Indicate the preventive measures to avoid bitterness in Pickles.

24. uªÌ|õmka \ø©¯ØPø»°ß H÷uÝ® Cµsk ]Ó¨£®\[PøÍU SÔ¨¤mk, ]»
uªÌ|õmk EnÄ ÁøPPøͨ ö£¯›kP.
Indicate any two characteristic features of Tamil Nadu Cuisine and name some of the dishes.

25. ö£õxÁõP EnÄ £›©õÖ® Á›ø\ Gߣx GuøÚU SÔUQÓx ?
What is meant by course of menu in general ?

26. EnÂÀ EÒÍ ö|õvPÍõÀ HØ£k® ©õØÓ[Pøͨ £ØÔ GÊxP.
Write down the changes brought by the enzymes present in the food.

27. «ßPÒ öPmk¨÷£õÚøu AÔ²® AÔSÔPÒ ¯õøÁ ?
What are the signs noted in spoilt fishes ?

28. Gvº©øÓ EhÀ ö©õÈø¯z öu›¢x öPõÒÁuØPõÚ ÁÈPøÍ GÊxP.
Write about the ways to recognize negative body language.

7 7690
£S-v & III / PART - III

SÔ¨¦ : H÷uÝ® I¢x ÂÚõU- P - Ð US Âøh- ¯ - Î U- P - Ä ®. ÂÚõ Gs 35 &US
Pm-hõ-¯©õP Âøh-¯-ÎU-P-Ä®. 5x5=25
Note : Answer any 5 questions. Question No. 35 is Compulsory.

29. _shÀ u¯õ›¨£uØS •ß ö\´¯ ÷Ási¯ ö\¯ÀPÒ ¯õøÁ ? Põµn[PøÍU
TÖP.
What are the preliminary preparation methods used for making sundal ? Give reasons.

30. `›¯ JÎ Ak¨¦ – SÔ¨¦ ÁøµP.
Write short note on Solar cooker.

31. E£Pµn[PÎß y´ø©, AÁ]¯®. {¯õ¯¨£kzxP.
Justify the significance of cleaning equipments.

32. Ak©øÚ¨ ö£õ¸ÒPÎÀ ö©ßø©¯õUS® ö£õ¸ÒPÒ Hß £¯ß£kzu¨&
£kQÓx ? ÂÍUSP.
Why tenderizers are used in baking ? Explain.

33. EnÄ £õxPõzu¼ß Ai¨£øhU öPõÒøPPÒ ©ØÖ® £õxPõUS® •øÓPøÍ
AmhÁøn¨£kzxP.
Tabulate the basic principles of food preservation and methods of preservation.

34. EnÁPzvÀ EnøÁ¨ £õxPõUP ¤ß£ØÓ ÷Ási¯ £õxPõ¨¦ |hÁiUøP
SÔzx GÊxP.
Give the measures of safeguarding food in a food service outlet.

35. J¸ EnÁP ÷©»õ͵õP GÆÁõÖ E[PÒ EnÁPzvÀ ¤Ó¢u |õÒ ÂÇõøÁz
vmhªkúPÒ ?
As a catering manager how will you plan a birthday party in your restaurant ?

[ v¸¨¦P / Turn over

7690 8

£S-v & IV / PART - IV

SÔ¨¦ : AøÚz-x ÂÚõU-P-ÐU-S® Âøh-¯-ÎU-P-Ä®. 2x10=20
Note : Answer all the questions.

36. (A) J¸ EnÁPzvØPõÚ EnĨ £mi¯À Amøhø¯z u¯õº ö\´x, Auß
£À÷ÁÖ £iPøÍ ÂÍUSP.
AÀ-»-x
(B) EnÁP {ÖÁÚ £o¯õͺPÎß AqS® •øÓPøͨ £ØÔ Â›ÁõP
Âøh¯ÎUPÄ®.
(a) How do you prepare a menu card for a restaurant ? State the different steps in detail.
OR
(b) Give a detailed account on the attitude of a food service personnel.

37. (A) ÷Põxø© ©õÂß ÁøPPÒ ¯õøÁ ? ÂÁ›UPÄ®.
AÀ-»-x
(B) EnĨ ö£õ¸mPÒ Áõ[S® •øÓPøÍ ÂÍUSP. J¸ PõL¤j›¯õÂØSz
÷uøÁ¯õÚ SøÓ¢u B²mPõ»® EÒÍ EnÄPøÍ G®•øÓ°À
Áõ[SÁõ´ ?
(a) What are the types of wheat flour ? Explain.
OR
(b) Explain the methods of purchasing food items and suggest suitable methods of
purchasing perishable foods for a cafeteria.

-oOo-

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