CBSE Class 10 Marking Scheme 2022 for Food Production

FOOD PRODUCTION (SUBJECT CODE – 409)
BLUE PRINT FOR SAMPLE QUESTION PAPER FOR TERM -1
Max. Time Allowed: 1 Hour Max. Marks: 25

PART A - EMPLOYABILITY SKILLS (05 MARKS):

NO. OF QUESTIONS
UNIT NO. NAME OF THE UNIT
(1 MARK EACH)
1 Communication Skills-II 2
2 Self-Management Skills-II 2
3 Information and Communication Technology Skills-II 2
TOTAL QUESTIONS 6 Questions
NO. OF QUESTIONS TO BE ANSWERED Any 5 Questions
TOTAL MARKS 1 x 5 = 5 Marks

PART B - SUBJECT SPECIFIC SKILLS (20 MARKS):

NO. OF QUESTIONS
UNIT NO. NAME OF THE UNIT
(1 MARK EACH)

1 Introduction to cookery 6

2 Methods of cooking 11

3 Vegetable and Fruit cookery 10

TOTAL QUESTIONS 27 Questions

NO. OF QUESTIONS TO BE ANSWERED 20 Questions

TOTAL MARKS 1 x 20 = 20 MARKS

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FOOD PRODUCTION (SUBJECT CODE - 409)
MARKING SCHEME OF SAMPLE QUESTION PAPER FOR TERM -1
Max. Time Allowed: 1 Hour Max. Marks: 25
General Instructions:
1. Please read the instructions carefully
2. This Question Paper is divided into 03 sections, viz., Section A, Section B and Section C.
3. Section A is of 05 marks and has 06 questions on Employability Skills.
4. Section B is of 15 marks and has 20 questions on Subject specific Skills.
5. Section C is of 05 marks and has 07 competency-based questions.
6. Do as per the instructions given in the respective sections.
7. Marks allotted are mentioned against each section/question.
8. All questions must be attempted in the correct order
SECTION A
Answer any 5 questions out of the given 6 questions on Employability Skills (1 x 5 = 5 marks)
1. b. Feedback 1
2. c. Compound sentence 1
3. d. Yoga 1
4. a. Self-motivation 1
5. c. Ctrl+X 1
6. b. Updated 1

SECTION B
Answer any 15 questions out of the given 20 questions (1 x 15 = 15 marks)
7. c. Keep it in water for longer duration 1
8. d. Coagulations 1
9. b. Digestion 1
10. b. Texture 1
11. a. Radiation 1
12. d. Heated particles of gas or liquid 1
13. b. Between 85:-96: C 1
14. c. Steaming method 1
15. a. Shallow frying 1
16. b. Steaming 1
17. a. Convection 1
18. c. Deep frying 1
19. c. Preserves 1
20. b. Dietary fiber 1
21. a. Carotenoids 1
22. c. Fibre 1
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23. a. Pepo 1
24. c. Mushrooms 1
25. a. Simple fruits 1
26. c. Mashing 1

SECTION C
(COMPETENCY BASED QUESTIONS)
Answer any 5 questions out of the given 7 questions (1 x 5 = 5 marks)
27. b. You will apply moist-heat on it. 1
28. d. Broiling 1
29. c. You will blanch the fries. 1
30. b. Caramelisation 1
31. a. the sound is deep and thick. 1
32. b. i 4, ii 3, iii 1, iv 2 1
33. c. Sauté 1

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