NIOS Class 12 April 2024 Question Paper Catering Management

This Question Paper consists of 6 questions and 7 printed pages.
Bg àíZ-nÌ ‘| 6 àíZ VWm 7 ‘w{ÐV n¥ð> h¢&

Roll No. Code No.
AZwH«$‘m§H$ 67/ACV/A
u
H$moS> Z§0
Set / goQ>

CATERING MANAGEMENT
Ho$Q>[a§J à~ÝYZ
(357)
Day and Date of Examination .....................................................................................
(narjm H$m {XZ d {XZm§H$)
Signature of Invigilators 1. .....................................................................................
({ZarjH$m| Ho$ hñVmja)
2. .....................................................................................

General Instructions :
1. Candidate must write his/her Roll Number on the first page of the Question
Paper.

2. Please check the Question Paper to verify that the total pages and total
number of questions contained in the Question Paper are the same as those
printed on the top of the first page. Also check to see that the questions are
in sequential order.

3. For the objective type of questions, you have to choose any one of the four
alternatives given in the question, i.e., (A), (B), (C) or (D) and indicate your
correct answer in the Answer-Book given to you.

4. Making any identification mark in the Answer-Book or writing Roll Number
anywhere other than the specified places will lead to disqualification of the
candidate.

5. Answers for all questions, including Matching, True or False, Fill in the blanks,
etc., are to be given in the Answer-book only.

6. Write your Question Paper Code No. 67/ACV/A, Set u on the Answer-Book.

357/ACV/A/702 [ P.T.O.

gm‘mݶ AZwXoe …
1. narjmWu àíZ-nÌ Ho$ nhbo n¥ð> na AnZm AZwH«$‘m§H$ Adí¶ {bI|&
2. H¥$n¶m àíZ-nÌ H$mo Om±M b| {H$ àíZ-nÌ Ho$ Hw$b n¥ð>m| VWm àíZm| H$s CVZr hr g§»¶m h¡ {OVZr àW‘ n¥ð> Ho$ g~go
D$na N>nr h¡& Bg ~mV H$s Om±M ^r H$a b| {H$ àíZ H«${‘H$ ê$n ‘| h¢&
3. dñVw{Zð> àíZm| Ho$ {bE AmnH$mo àíZ Ho$ (A), (B), (C) AWdm (D) Mmam| {dH$ënm| ‘| go H$moB© EH$ ghr CÎma MwZZm
h¡ VWm AnZo ghr CÎma H$mo AmnH$mo CÎma-nwpñVH$m ‘| {bIZm h¡&
4. CÎma-nwpñVH$m ‘| nhMmZ-{M• ~ZmZo AWdm {Z{X©ï> ñWmZm| Ho$ A{V[aº$ H$ht ^r AZwH«$‘m§H$ {bIZo na narjmWu H$mo
A¶mo½¶ R>ham¶m OmEJm&
5. {‘bmZ H$aZm, ghr AWdm µJbV, [aº$ ñWmZ ^aZm, Am{X g{hV g^r àíZm| Ho$ CÎma, CÎma-nwpñVH$m ‘| hr {bI|&
6. AnZr CÎma-nwpñVH$m na àíZ-nÌ H$m H$moS> Z§0 67/ACV/A, goQ u {bI|&

357/ACV/A/702 2

CATERING MANAGEMENT
Ho$Q>[a§J à~ÝYZ
(357)
Time : 2 Hours ] [ Maximum Marks : 40
g‘¶ … 2 KÊQ>o ] [ nyUmªH$ … 40
Note : All questions are compulsory and carry marks as indicated against
each question.
{ZX}e … g^r àíZ A{Zdm¶© h¢ Am¡a à˶oH$ àíZ Ho$ A§H$ CgHo$ gm‘Zo {XE JE h¢&

(1) Answers of all questions are to be given in the Answer-Book given to you.
g^r àíZm| Ho$ CÎma AmnH$mo Xr JB© CÎma-nwpñVH$m ‘| hr {bI|&
(2) 15 minutes time has been allotted to read this question paper. The question
paper will be distributed at 2:15 p.m. From 2:15 p.m. to 2:30 p.m., the
students will read the question paper only and will not write any answer on
the Answer-Book during this period.
Bg àíZ-nÌ H$mo n‹T>Zo Ho$ {bE 15 {‘ZQ> H$m g‘¶ {X¶m J¶m h¡& àíZ-nÌ H$m {dVaU Xmonha ‘|
2:15 ~Oo {H$¶m OmEJm& Xmonha 2:15 ~Oo go 2:30 ~Oo VH$ N>mÌ Ho$db àíZ-nÌ H$mo n‹T>|Jo Am¡a
Bg Ad{Y Ho$ Xm¡amZ do CÎma-nwpñVH$m na H$moB© CÎma Zht {bI|Jo&
1. Fill in the blanks and write your answer in the answer-book : 1×15=15
[aº$ ñWmZm| H$s ny{V© H$s{OE VWm CÎma-nwpñVH$m ‘| AnZo CÎma {b{IE :
(a) _____ of iron in the body results in _____.
Am¶aZ H$s _____ go eara ‘o§ _____ hmoVm h¡&
(b) Food sources of _____ are _____ and cheese.
_____ Ho$ ImÚ òmoV h¡§ _____ Am¡a MrµO&
(c) _____ and _____ are methods of cooking below boiling point of water.
_____ d _____ nmZr C~bZo Ho$ ZrMo Ho$ q~Xþ na ImZm nH$mZo H$s {d{Y¶m± h¢&
(d) _____ and _____ are edible seeds of the grass family.
_____ d _____ Kmg H$s ’¡${‘br Ho$ ImZo ¶mo½¶ ~rO h¢&
(e) The _____ covering of the wheat kernel is called _____.
Joh±ÿ H$s _____ gVh H$mo _____ H$hVo h¢&
(f) _____ swells up on heating in presence of _____.

_____ H$s CnpñW{V ‘| _____ H$mo J‘© H$aZo na dh ’y$b OmVr h¡&

357/ACV/A/702 3 [ P.T.O.

(g) Pulses improve in nutritive contents by _____ and _____.
_____ d _____ Ho$ Ûmam Xmbm| H$s nmofH$ ‘mÌm ~‹T> OmVr h¡&

(h) Cooking soda softens _____ during cooking but nutrients are _____.
nH$mZo Ho$ Xm¡amZ ImZo H$m gmoS>m _____ ‘wbm¶‘ H$aVm h¡ qH$Vw nmofH$ VÎd _____ H$aVm h¡&

(i) Eggs are excellent sources of vitamin _____ and vitamin _____.
A§S>o {dQ>m{‘Z _____ d {dQ>m{‘Z _____ Ho$ ~hþV AÀN>o òmoV h§¡&

(j) When _____ is cooked, the _____ in it coagulates.
O~ _____ nH$m¶m OmVm h¡, Vmo Cg‘| ‘m¡OyX _____ O‘ OmVm h¡&

(k) _____ protein called casein is easily _____.
_____ ‘| nm¶m OmZo dmbm Ho$grZ àmoQ>rZ AmgmZr go _____ h¡&

(l) _____ of vitamin _____ leads to night blindness.
{dQ>m{‘Z _____ H$s _____ amV ‘o§ H$‘ {XIZo H$s ~r‘mar H$mo ~‹T>mdm XoVr h¡&

(m) The acid content of fruit _____ on ripening because of the _____ in
sugar content.

’$b ‘o§ ‘m¡OyX Eo{gS> H$s ‘mÌm ’$b Ho$ nH$Zo na _____ hmo OmVr h¡ ³¶m|{H$ Cg‘o§ MrZr H$s ‘mÌm
_____ OmVr h¡&

(n) _____ menu is one, where a combination of dishes are offered at a
_____ price.
EH$ _____ ‘oZy dh hmoVm h¡, Ohm± EH$ _____ H$s‘V na 춧OZm| H$m g§¶moOZ noe {H$¶m
OmVm h¡&

(o) When _____ menus are planned for a specific number of days and
repeated, it is called a _____ menu.

O~ _____ ‘oZy {Z{íMV {XZmo§ Ho$ {bE ~Zm¶m OmVm h¡ d Xmoham¶m OmVm h¡, Vmo Cgo _____ àH$ma
H$m ‘oZy H$hVo h¡§&

357/ACV/A/702 4

2. Write in the answer-book whether the following statements are True (T)
or False (F) : 1×15=15

CÎma-nwpñVH$m ‘| {b{IE {H$ {ZåZ{b{IV H$WZ ghr h¢ ¶m µJbV :

(a) On-premise delivery requires extra labour and arrangement of
transport.

n[aga ‘o§ {S>{bdar Ho$ {bE A{V[aº$ l‘ d n[adhZm| H$s Amdí¶H$Vm hmoVr h¡&

(b) As a serving equipment, stainless steel is long lasting, durable and
difficult to maintain.

ImZm namogZo Ho$ ~V©Zm| H$m ñQ>oZbog ñQ>rb H$m hmoZm Cgo bå~r Am¶w àXmZ H$aVm h¡, {Q>H$mD$ ~ZmVm
h¡ d ‘oÝQ>oZ H$aZo ‘o§ H${R>Z ~ZmVm h¡&

(c) The dry store should be well-ventilated, well-lit and free from
humidity.

S´>mB© ñQ>moa hdmXma, àH$menyU© d Z‘r a{hV hmoZm Mm{hE&

(d) Cold storage is essential for both perishable and non-perishable.

XmoZmo§ àH$ma Ho$ {dH$mar d A{dH$mar ImÚ nXmWm] Ho$ {bE H$moëS> ñQ>moaoO Amdí¶H$
hmoVm h¡&

(e) Food trucks always keep an area for seating customers.

’y$S> Q´>H$ ‘| J«mhH$m| Ho$ {bE h‘oem ~¡R>Zo H$s OJh H$m à~§Y ahVm h¡&

(f) Age, sex and activity pattern determines the nutritional requirements
and food choices.

Am¶w, qbJ d J{V{d{Y H$m ñdê$n nmofH$ VÎdm| d ImZo Ho$ {dH$ënm| H$mo gw{ZpíMV H$aVm h¡&

(g) A catering unit can also run from a house kitchen initially.

ImZm ~oMZo H$s BH$mB© H$m H$m¶© Ka H$s agmoB© go ^r ewê$ {H$¶m Om gH$Vm h¡&

357/ACV/A/702 5 [ P.T.O.

(h) All pigments are soluble in water.
g^r {nJ‘|Q> nmZr ‘o KwbZerb hmoVo h¡§&

(i) Overbeating of eggs is not recommended for preparing sponge cakes.
ñn§O Ho$H$ ~ZmVo g‘¶ A§S>m| H$mo A{V[aº$ Zht ’o$Q>Zm Mm{hE&

(j) Yolk of an egg takes longer to cook as compared to an egg white.
A§S>o H$m nrbm {hñgm g’o$X {hñgo Ho$ ‘wH$m~bo nH$Zo ‘| A{YH$ g‘¶ boVm h¡&

(k) Pastas are made from hard variety wheat.
nmñVm H$R>moa àH$ma Ho$ Joh±ÿ go ~Zm¶o OmVo h¡§&

(l) Movement of hot and cold air happens in a convection oven.
J‘© d R>§S>r hdm H$m àdmh EH$ H§$do³eZ AmodZ ‘o§ hmoVm h¡&

(m) Food items have been divided into five groups based on their pricing.
‘yë¶ Ho$ AmYma na ImZo Ho$ nXmWm] H$mo nm±M àH$ma Ho$ g‘yh ‘o§ ~m±Q>m J¶m h¡&

(n) Vitamins are either fat soluble or water soluble.
{dQ>m{‘Z nmZr ‘o§ AWdm ’¡$Q> ‘o§ KwbZerb hmoVo h¡§&

(o) A standardized recipe is a part of the kitchen record.
EH$ ‘mZH$sH¥$V 춧OZ-{d{Y {H$MZ A{^boI H$m {hñgm hmoVr h¡&

Answer the following questions briefly : 2½×4=10
{ZåZ{b{IV àíZm| Ho$ CÎma g§jon ‘| Xr{OE :

3. Mention the five food groups with examples.
ImZo Ho$ nm±M g‘yhmo§ H$mo CXmhaU g{hV Zm‘m§{H$V H$s{OE&

4. What are the factors which influence menu planning?
‘oZy ßb¡qZJ H$mo à^m{dV H$aZo dmbo H$maH$ H$m¡Z-go h¡§?

357/ACV/A/702 6

5. Why do we use standardized recipe?

h‘ ‘mZH$sH¥$V 춧OZ-{d{Y H$m BñVo‘mb ³¶m| H$aVo h§¡?

6. What factors influence the selection of a kitchen equipment?

{H$MZ ¶§Ìmo§ Ho$ M¶Z H$mo H$m¡Z-H$m¡Z go H$maH$ à^m{dV H$aVo h¡§?

  

357/ACV/A/702 [24V—600] 7