CBSE Class 12 Question Paper 2022 Food Production

SET-4
Series àíZ-nÌ H$moS>
Q.P. Code 333
amob Z§. narjmWu àíZ-nÌ H$moS> H$mo CÎma-nwpñVH$m Ho$
Roll No. _wI-n¥ð >na Adí` {bIo§ &
Candidates must write the Q.P. Code on
the title page of the answer-book.

H¥$n`m Om±M H$a b| {H$ Bg àíZ-nÌ _o§ _w{ÐV n¥ð> 7 h¢ &
àíZ-nÌ _| Xm{hZo hmW H$s Amoa {XE JE àíZ-nÌ H$moS H$mo narjmWu CÎma-nwpñVH$m Ho$ _wI-n¥>ð> na
{bI| &
H¥$n`m Om±M H$a b| {H$ Bg àíZ-nÌ _| >25 àíZ h¢ &
H¥$n`m àíZ H$m CÎma {bIZm ewê$ H$aZo go nhbo, CÎma-nwpñVH$m _| àíZ H$m H«$_m§H$ Adí`
{bI| &
Bg àíZ-nÌ 15 {_ZQ >H$m g_` {X`m J`m h¡ & àíZ-
10.15 ~Oo {H$`m OmEJm & 10.15 ~Oo go 10.30 ~Oo VH$ N>mÌ Ho$db àíZ-
Bg Ad{Y Ho$ Xm¡amZ do CÎma-nwpñVH$m na H$moB© CÎma Zht {bI|Jo &
Please check that this question paper contains 7 printed pages.
Q.P. Code given on the right hand side of the question paper should be written
on the title page of the answer-book by the candidate.
Please check that this question paper contains 25 questions.
Please write down the serial number of the question in the
answer-book before attempting it.
15 minute time has been allotted to read this question paper. The question
paper will be distributed at 10.15 a.m. From 10.15 a.m. to 10.30 a.m., the
students will read the question paper only and will not write any answer on
the answer-book during this period.

ImÚ CËnmXZ
FOOD PRODUCTION

1
:1 : 30
2
1
Time allowed : 1 hours Maximum Marks : 30
2

333 Page 1 P.T.O.

:

(i)
(ii)
(iii) 5 6
1 4
5 6
(iv) 17 16
7 13
14 18
19 22

(v) 8 3
23 25
(vi)
(vii) /

IÊS> H$
(amoµOJma H$m¡eb) (3+2=5 A§H$)

4 3 3 1=3

1. CÚ_erbVm H$s j_Vm H$mo n[a^m{fV H$s{OE & 1

2. EH$ g\$b CÚ_r H$mo AnZo CÚ_ Ho$ g_{n©V, à{V~Õ Am¡a dµ\$mXma H$_©Mm[a`m§o Ho$ {hVm| H$mo
? 1

3. B©H$mo-Qy>[aµÁ_ ? 1

4. ? 1

2 1 1 2=2

5. CÚ{_Vm H$s à{H«$`m _| ^` H$s EH$ ~mYm Ho$ ê$n _| ì`m»`m H$s{OE & 2

6. D$Om© H$s JwUdÎmm _| gwYma bmZo _| h[aV H$m`m] (Om°~) H$s ^y{_H$m H$m CëboI H$s{OE & 2

333 Page 2

General Instructions :
(i) Please read the instructions carefully.
(ii) This question paper is divided into three sections, viz. Section A,
Section B and Section C.
(iii) Section A is of 5 marks and has 6 questions on Employability Skills.
(a) Questions number 1 to 4 are one mark questions. Attempt any
three questions.
(b) Questions number 5 and 6 are two marks questions. Attempt any
one question.
(iv) Section B is of 17 marks and has 16 questions on Subject Specific Skills.
(a) Questions number 7 to 13 are one mark questions. Attempt any
five questions.
(b) Questions number 14 to 18 are two marks questions. Attempt any
three questions.
(c) Questions number 19 to 22 are three marks questions. Attempt any
two questions.
(v) Section C is of 8 marks and has 3 Competency-Based Questions.
Questions number 23 to 25 are four marks questions. Attempt any two
questions.
(vi) Do as per the instructions given in the respective sections.
(vii) Marks allotted are mentioned against each section/question.

SECTION A
(Employability Skills) (3+2=5 marks)

Answer any 3 questions out of the given 4 questions. 3 1=3
1. Define entrepreneurial competence. 1
2. Why should a successful entrepreneur try to promote interest of
dedicated, committed and loyal employees of his enterprise ? 1
3. What is Eco-tourism ? 1
4. What causes increase in demand of organic food ? 1

Answer any 1 question out of the given 2 questions. 1 2=2
5. Explain fear as a barrier in the process of entrepreneurship. 2
6. Mention the roles of green jobs in improving the quality of energy. 2
333 Page 3 P.T.O.

IÊS> I
({df` {d{eï> H$m¡eb) (5+6+6=17 A§H$)

7 5 5 1=5
7. agmoB© H$mo Yyb go _wº$ Am¡a gm\ ? 1
8. gm_J«r bmJV (_¡Q>o[a`b H$m°ñQ>) _| {H$g àH$ma Ho$ gm_J«r (_¡Q>o[a`b) em{_b h¢ ? 1
9. n[adVu bmJV (d¡[aE~b H$m°ñQ>) ? 1
10. {\ ñS> _oÝ`y {H$ggo g§~§{YV h¡ ? 1
11. ~oqH$J _| I_ra , `{X/O~ Cn`moJ H$s JB© MrZr gm_J«r A{YH$ _mÌm _|
h¡ ? 1
12. Hw$N> Hw$H$sµO _| ñàoS> dm§N>Zr` h¡ & ñàoS> _| `moJXmZ XoZo dmbo Xmo H$maH$m| H$s gyMr ~ZmBE & 1
13. Xmo \$mñQ> \y$S> Ho$ Zm_ ~VmBE {OÝh| MbVo-{\$aVo ImZo `m on-the-go Ho$ {bE {S>µOmBZ
{H$`m J`m h¡ & 1

5 3 3 2=6
14. \$mñQ> \y$S> AmCQ>boQ> H$m g§{jßV {ddaU Xr{OE & 2
15. ~o _| ~Q>a Am¡a _mO©arZ Ho$ Cn`moJ Ho$ \$m`Xo {b{IE & 2
16. _oÝ`y {Z`moOZ Ho$ {bE nmofU H$m {gÕm§V EH$ _hÎdnyU© H$maH$ h¡ & {dñVma go ~VmBE & 2
17. bmJV boIm§H$Z Ho$ bm^m| H$mo gyMr~Õ H$s{OE & 2
18. H«$m°g- ? 2

4 2 2 3=6
19. ~oqH$J _| à`wº$ hmoZo dmbo àmW{_H$ àH$ma Ho$ Joh±ÿ Ho$ AmQ>o H$s gyMr ~ZmBE & ~o«S> ~ZmZo Ho$
{bE H$m¡Z-gm àH$ma ~ohVa h ? 3
20. \$mñQ> \ , BgHo$ ~mao _| g_PmBE & 3
21. N>mÌmdmg Ho$ _og _| Am_Vm¡a na {H$g àH$ma Ho$ _oÝ`y H$m nmbZ {H$`m OmVm h¡ ? Cn`wº$
CXmhaUm| H$s ghm`Vm go BgHo$ {d{eîQ> bjUm| H$s ì`m»`m H$s{OE & 3
22. ImÚ bmJV Am¡a Hw$b (gH$b) bm^ kmV H$s{OE, O~{H$ ImÚ bmJV 25% (à{VeV) h¡
Am¡a Hw$b {~H«$s < 75,000 h¡ & 3

333 Page 4

SECTION B (5+6+6=17 marks)
(Subject Specific Skills)

Answer any 5 questions out of the given 7 questions. 5 1=5

7. Why is it important to keep the kitchen free of dust and clean ? 1
8. What types of materials are included in material cost ? 1
9. What is variable cost ? 1
10. What does fixed menu refer to ? 1
11. What will happen to yeast activity in baking, if/when sugar content used
is in higher concentration ? 1
12. Spread is desirable in some cookies. List two factors that contribute to
spread. 1
13. -the- 1

Answer any 3 questions out of the given 5 questions. 3 2=6

14. Give a brief account of a fast food outlet. 2
15. Write the advantages of using butter and margarine in baked products. 2
16. Principle of Nutrition is an important factor to be considered for menu
planning. Elaborate. 2
17. Enlist advantages of cost accounting. 2
18. What precautions should be taken to prevent cross-contamination ? 2

Answer any 2 questions out of the given 4 questions. 2 3=6

19. List primary types of wheat flour used in baking. Which type is better for
bread making and why ? 3
20. Explain about the consumer perception of fast food. 3
21. Which type of menu is generally followed in Explain
characteristic features of the same with the help of suitable examples. 3
22. Find the Food Cost and Gross Profit when food cost percentage is 25%
and total sale is < 75,000. 3
333 Page 5 P.T.O.

IÊS> J
(`mo½`Vm-AmYm[aV àíZ) (2 4=8 A§H$)

3 2

23. Hw$N> YmVwE± O~ h_mao eara _| O_m hmo OmVr h¢ Vmo ñdmñÏ` na ~wam à^md S>mbVr h¢ & Eogr
Mma YmVwAm| H$m dU©Z H$s{OE Omo Xÿ{fV ^moOZ Ho$ _mÜ`_ go h_mao eara _| àdoe H$aVr h¢ &
CZHo$ hm{ZH$maH$ à^mdm| H$m ^r CëboI H$s{OE & 4

24. lr_Vr e_m© AnZo n{V H$s godm-{Zd¥{Îm Ho$ Adga na CZHo$ n[adma Am¡a XmoñVm| Ho$ {bE EH$
nmQ>u Am`mo{OV H$aZo H$s `moOZm ~Zm ahr h¡ & dh ImZo H$s doamBQ>r bo{H$Z
\$ h¡ & CÝh| _oÝ`y H$s `moOZm ~ZmZo _| Mma _hÎdnyU© H$maH$m|
H$mo g_PmZo _| _XX H$a| & 4

25. gw{dYmOZH$ ^moOZ CZ bmoJm| Ho$ {bE Cnhma h¡ Omo AnZo H$m_ H$s µOê$aVm| Am¡a ì`{º$JV
OrdZ (bmB\$) H$s µOê$aVm| H$mo nyam H$aZo Ho$ {bE CVmdbo h¢ & g_PmBE & gw{dYmOZH$
^moOZ H$s {d{^Þ lo{U`m| H$mo ^r gyMr~Õ H$s{OE & 4

333 Page 6

SECTION C (2 4=8 marks)
(Competency-Based Questions)

Answer any 2 questions out of the given 3 questions.

23. Few metals when they get accumulated in our body cause ill effects on
health. Describe four such metals which enter our body through
contaminated food. Also mention their harmful effects. 4

24. Mrs. Sharma is planning to organize a party for their family and friends

is strongly against food wastage. Help her to plan the menu explaining
four important factors to be considered. 4

25. ose who are bustling to make work needs
lain. Also list various categories of
convenience foods. 4

333 Page 7 P.T.O.