CBSE Class 10 Sample Paper 2026 for Food Production

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SAMPLE
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2026

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CBSE | DEPARTMENT OF SKILL EDUCATION
FOOD PRODUCTION (SUBJECT CODE - 409)
Blue-print for Sample Question Paper for Class X (Session 2025-2026)
Max. Time: 2 Hours Max. Marks: 50
PART A - EMPLOYABILITY SKILLS (10 MARKS):
OBJECTIVE TYPE SHORT ANSWER
UNIT QUESTIONS TYPE QUESTIONS TOTAL
NAME OF THE UNIT
NO. QUESTIONS
1 MARK EACH 2 MARKS EACH

1 Communication Skills - II 1 1 2
2 Self-Management Skills - II 2 1 3
3 ICT Skills – II 1 1 2
4 Entrepreneurial Skills - II 1 1 2
5 Green Skills - II 1 1 2
TOTAL QUESTIONS 6 5 11
NO. OF QUESTIONS TO BE ANSWERED Any 4 Any 3 07
TOTAL MARKS 1x4=4 2x3=6 10 MARKS

PART B - SUBJECT SPECIFIC SKILLS (40 MARKS):
OBJECTIVE SHORT DESCRIPTIVE/
UNIT TYPE ANSWER TYPE LONG ANS. TYPE TOTAL
NAME OF THE UNIT QUESTIONS QUESTIONS QUESTIONS
NO. QUESTIONS
1 MARK EACH 2 MARKS EACH 4 MARKS EACH
Introduction to
1 4 1 - 5
Cookery
2 Methods of Cooking 4 1 1 6
Vegetable and Fruit
3 4 1 1 6
Cookery
4 Soups 4 1 1 6
5 Salads 4 1 1 6
6 Sandwiches 4 1 1 6
TOTAL QUESTIONS 24 6 5 35
NO. OF QUESTIONS
Any 20 Any 4 Any 3 27
TO BE ANSWERED
TOTAL MARKS 1 x 20 = 20 2x4=8 4 x 3 = 12 40 MARKS

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CBSE | DEPARTMENT OF SKILL EDUCATION
FOOD PRODUCTION (SUBJECT CODE - 409)

Sample Question Paper for Class X (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. Marks allotted are mentioned against each question/part.
iii. There is no negative marking.
iv. Do as per the instructions given.
7. SECTION B – SUBJECTIVE TYPE QUESTIONS (26 MARKS):
i. This section has 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.

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SECTION A: OBJECTIVE TYPE QUESTIONS

Q. 1 Answer any 4 out of the given 6 questions on Employability Skills (1 x 4 = 4 marks)
i. Which of these is NOT a common communication barrier? 1
a. Linguistic barrier
b. Interpersonal barrier
c. Financial barrier
d. Organizational barrier
ii. Shivam works hard to get the best employee of the month award. What type of 1
motivation is this?
a. Internal
b. External
c. Both internal and external
d. Not any specific type of motivation
iii. Which of the following trap small children into inappropriate relations? 1
a. Online predators
b. Worms
c. Trojan Horse
d. Anti-Virus
iv. Ravi’s customer comes to his store and starts shouting at him. He does not get angry. 1
He listens to what his customer is saying. He is .
a. hardworking
b. confident
c. patient
d. trying new ideas
v. Choose the option which defines sustainable development. 1
a. Taking care of future generations
b. Taking care of only ourselves
c. Taking care of ourselves and the future generations
d. Well-being of all
vi. What does an (upright) straight body posture convey or show? 1
a. Pride
b. Professionalism
c. Humility
d. Confidence

Q. 2 Answer any 5 out of the given 6 questions (1 x 5 = 5 marks)
i. Identify the component of food that plays the role of growth and repair in our body. 1
a. Carbohydrates
b. Triglycerides
c. Vitamin B complex
d. Protein
ii. The fruit having thin epicarp, fleshy mesocarp and stone like hard endocarp is 1
a. Melon
b. Apricot
c. Lemon
d. Kiwi

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iii. Ham and chicken salad comes under which category of salads. 1
a. Protein salad
b. Pasta salad
c. Chef’s salad
d. Appetizer salad
iv. Club sandwich is an example of 1
a. Buffet sandwich
b. Conventional sandwich
c. Closed sandwich
d. Fancy sandwich
v. Seafood or vegetable stew, often served with milk or cream. 1
a. Velouté
b. Chowder
c. Bisque
d. Broth
vi. Appropriate temperature for deep frying is 1
a. 175-190 degree
b. 170-190 degree
c. 180-195 degree
d. 173-193 degree

Q. 3 Answer any 5 out of the given 6 questions (1 x 5 = 5 marks)
i. Irish stew is made using which of the following cooking methods. 1
a. Broiling
b. Stewing
c. Braising
d. Blanching
ii. Which food component becomes rubbery and chewy on excessive heat? 1
a. Carbohydrates
b. Protein
c. Fats
d. Minerals
iii. This type of vegetable continues to grow after harvesting and it respire or ‘sweat’ 1
in plastic bags.
a. Pods
b. Broccoli
c. Fungi
d. Tubers
iv. Which of the following is not a type of cold soup? 1
a. Vichyssoise
b. Consommé
c. Sarki
d. Gazpacho
v. The salad which has the crunchy vegetables used and it is used as the appetizer in 1
the meal.
a. Pasta salad
b. Simple salad
c. Appetizer salad

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d. Vegetable salad
vi. is a perfect balance of temperature, texture, flavor and appearance 1
too.
a. Salad
b. Sandwich
c. Soup
d. Canapé

Q. 4 Answer any 5 out of the given 6 questions (1 x 5 = 5 marks)
i. Filling has to be of the sandwich contribution. 1
nd
a. 1/2
b. 1/3rd
c. 1/4th
d. 2/3rd
ii. Choose the part of the salad that bound it and makes it appealing. 1
a. Base
b. Body
c. Garnish
d. Dressing
iii. Soups are easy to digest. They provide nutrients and sufficient amount of 1
to the body.
a. Fluids
b. Vitamins
c. Minerals
d. Proteins
iv. The structure and shape of vegetables and fruits is because of fibre known as 1
a. Anthocyanins
b. Flavones
c. Betalains
d. Pectin
v. In which method the flavour of the coal is imparted to the food that is being 1
cooked?
a. Barbeque
b. Broiling
c. Braising
d. Griddling
vi. Which of the following nutrients are water soluble? 1
a. Vitamin A and B
b. Vitamin B and C
c. Vitamin C and D
d. Vitamin A and D

Q. 5 Answer any 5 out of the given 6 questions (1 x 5 = 5 marks)
i. Gelatinization is a process of 1
a. Coagulation of proteins
b. Swelling of starch by application of moist heat
c. Preparing gelatin-based sweets

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d. Browning bread slices
ii. The process of cooking that employs electromagnetic waves is termed as : 1
a. Conduction
b. Convection
c. Induction
d. Radiation
iii. Cooking time of vegetables increases with the addition of 1
a. Lemon
b. Baking soda
c. Baking powder
d. Salt
iv. Name the soup in which pasta is added. 1
a. Minestrone
b. Mulligatawny
c. French Onion Soup
d. Bisque Soups
v. Vinaigrette, thousand island and mayonnaise added to a salad will form its 1
a. Base
b. Dressing
c. Body
d. Garnish
vi. Which one of the following types of bread is most suitable for making sandwiches: 1
a. Fresh and warm out of oven
b. About 12 hours old
c. About a week old
d. Soft and moist one

SECTION B: SUBJECTIVE TYPE QUESTIONS

Answer any 3 out of the given 5 questions on Employability Skills (2 x 3 = 6 marks)
Answer each question in 20 – 30 words.
Q. 6 Enumerate any two ways to overcome barriers to effective communication. 2
Q. 7 List out the qualities of self-motivated people. 2
Q. 8 Elaborate on the term Drag and Drop. 2
Q. 9 A person needs a lot of money to start a business. Discuss if it is true or a 2
misconception?
Q. 10 How we can create sustainable cities? 2

Answer any 4 out of the given 6 questions in 20 – 30 words each (2 x 4 = 8 marks)
Q. 11 List out any four characteristics of canapés. 2
Q. 12 Discuss the importance of Dressing in salads. 2
Q. 13 There are many thickening agents used to thicken the soups. Name any four such 2
agents.
Q. 14 Elaborate about the effect of heat on Carotenoids. 2
Q. 15 Describe the method "deep frying". How the shelf life of oil can be extended? 2

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Q. 16 Cooking of food is essential. Why? 2

Answer any 3 out of the given 5 questions in 50– 80 words each (4 x 3 = 12 marks)
Q. 17 Soups can be a wholesome meal. Discuss why soups should be part of our daily diet? 4
Q. 18 Define sandwiches and discuss about its different parts in detail with suitable 4
examples.
Q. 19 Nutrients are the most important components of food. Explain any 4 such tips to 4
preserve them in kitchen.
Q. 20 What are salad garnishes? Give suitable examples. How are they important? 4
Q. 21 By using suitable examples differentiate between steaming and stewing. 4

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Study Materials
Notes

Model Papers Class 6 Notes

Sample Papers Class 7 Notes
Half Yearly Sample Papers Class 8 Notes

Class 9 Notes
Important Resources
Class 10 Notes
Periodic Table
Class 11 Notes
Writing Skills / Formats

Maps of India / World Class 12 Notes

Books and Solutions

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