CBSE Class 12 Question Paper 2024 Food Production

CBSE

Series &RQPS SET-4
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> 19 h¢ &
H¥$n`m Om±M H$a b| {H$ Bg àíZ-nÌ _| 24 àíZ 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¥$n`m àíZ H$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 19 printed pages.
Please check that this question paper contains 24 questions.
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 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
:3 : 60
Time allowed : 3 hours Maximum Marks : 60

1-333 Page 1 P.T.O.

:
(i)
(ii) 24 :
(iii)
(iv) (6 + 18) = 24 3
(6 + 11) = 17
(v)
(vi) : 30 :
(a) 6
(b)
(c)
(d)
(vii) : 30 :
(a) 18
(b) 11
(c)
(d)

IÊS> H$ $
(dñVw{ZîR> àH$ma Ho$ àíZ) (30 A§H$)
1. amoµOJma H$m¡eb na {XE JE 6 àíZm| _| go {H$Ýht 4 Ho$ CÎma Xr{OE & 4 1=4
(i) à^mdr g§Mma _| dh H$m¡eb em{_b hmoVm h¡ {OgH$m Cn`moJ Eogo g§Xoe ^oOZo Ho$
{bE {H$`m Om gH$Vm h¡ Omo h¢ :
(A) ñnîQ>, ghr Am¡a gQ>rH$
(B) ghr, g§{jßV Am¡a dmñV{dH$
(C) ñnîQ>, g§{jßV Am¡a gQ>rH$
(D) ñnîQ>, g§{jßV Am¡a dmñV{dH$
(ii) AnZr Oê$aVm|, BÀN>mAm|, AmXVm| Am¡a ^mdZmAm|
h¡ ?
(A) AmË_-àoaUm (B) AmË_-OmJê$H$Vm
(C) AmË_-à~§YZ (D) AmË_-~moY
1-333 Page 2

General Instructions :
(i) Please read the instructions carefully.
(ii) This question paper consists of 24 questions in two Sections : Section A
and Section B.
(iii) Section A has Objective Type Questions, whereas Section B contains
Subjective Type Questions.
(iv) Out of the given (6 + 18) = 24 questions, a candidate has to answer
(6 + 11) = 17 questions in the allotted (maximum) time of 3 hours.
(v) All questions of a particular section must be attempted in the correct
order.
(vi) Section A : Objective Type Questions (30 marks) :
(a) This section has 6 questions.
(b) There is no negative marking.
(c) Do as per the instructions given.
(d) Marks allotted are mentioned against each question/part.
(vii) Section B : Subjective Type Questions (30 marks) :
(a) This section has 18 questions.
(b) A candidate has to do 11 questions.
(c) Do as per the instructions given.
(d) Marks allotted are mentioned against each question/part.

SECTION A
(Objective type questions) (30 Marks)

1. Answer any 4 out of the given 6 questions on Employability Skills. 4 1=4
(i) Effective communication involves skills that can be utilized to send
messages that are :
(A) Clear, Correct and Accurate
(B) Correct, Concise and Actual
(C) Clear, Concise and Accurate
(D) Clear, Concise and Actual
(ii)
termed as :
(A) Self-motivation (B) Self-awareness
(C) Self-management (D) Self-realization

1-333 Page 3 P.T.O.

(iii) H${R>Z hmoZo na ^r Hw$N> H$aVo ahZo H$s j_Vm H$hbmVr h¡ :
(A) nhb (B) g§JR>ZmË_H$ H$m¡eb
(C) (D) {ZUm©`H$Vm
(iv) lw{V _| ImbrnZ Am¡a n[aË`mJ Ho$ S>a H$s ^mdZm h¡ & `h {H$g àH$ma H$m ì`{º$Ëd
{dH$ma h¡ ?
(A) ~m°S>©abmBZ (B) Am{lV
(C) Adm°BS>|Q> (D) OwZyZr
(v) ___________ EH$ j¡{VO VarHo$ go gobm| H$s ì`dñWm h¡ &
(A) H$m°b_ (B) n§{º$
(C) gob (D) dH©$erQ>
(vi) CNG H$m nyU© ê$n h¡ :
(A) g§nr{S>V VQ>ñW J¡g (H$åàoñS> Ý`yQ´>b J¡g)
(B) dm{UpÁ`H$ àmH¥${VH$ J¡g (H$_{e©`b Z¡Mwab J¡g)
(C) dm{UpÁ`H$ VQ>ñW J¡g (H$_{e©`b> Ý`yQ´>b J¡g)
(D) g§nr{S>V àmH¥${VH$ J¡g (H$åàoñS> Z¡Mwab J¡g)

2. {XE JE 7 àíZm| _| go {H$Ýht 5 Ho$ CÎma Xr{OE & 5 1=5
(i) _IZr J«odr H$s d¡H$pënH$ gm_J«r Mw{ZE :
(A) Jwbm~ Ob (B) hëXr nmCS>a
(C) Ja_ _gmbm (D) gagm| Ho$ ~rO

(ii) npíM_ ~§Jmb _| Am_Vm¡a na Cn`moJ {H$E OmZo dmbo _gmbo H$m Zm_ ~VmBE :
(A) JmoS>m _gmbm (B) n§M \$moaZ
(C) ^moOda _gmbm (D) nmoQ>br _gmbm
(iii) {deof ê$n go V{_b Zd df© na nMS>r _| Cn`moJ H$s OmZo dmbr gm_J«r H$s nhMmZ
H$s{OE :
(A) nwXrZm nÎmr (B) Jwbm~ H$m \y$b
(C) Y{Z`m nÎmr (D) Zr_ H$m \y$b
(iv) ~Z Q>mopñQ>¨J _| {H$VZm g_` bJVm h¡ ?
(A) 14 goH§$S> (B) 11 goH§$S>
(C) 24 goH§$S> (D) 20 goH§$S
1-333 Page 4

(iii) The ability to continue to do something, even when it is difficult, is
called :
(A) Initiative (B) Organizational skills
(C) Perseverance (D) Decisiveness

(iv) Shruti has a feeling of emptiness and fear of abandonment. What
type of personality disorder is this ?
(A) Borderline (B) Dependent
(C) Avoidant (D) Obsessive

(v) A ___________ is an arrangement of cells in a horizontal manner.
(A) column (B) row
(C) cell (D) worksheet

(vi) The full form of CNG is :
(A) Compressed Neutral Gas
(B) Commercial Natural Gas
(C) Commercial Neutral Gas
(D) Compressed Natural Gas

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

(i) Choose the optional ingredient of Makhani gravy :
(A) Rose water (B) Turmeric powder
(C) Garam masala (D) Mustard seeds

(ii) Name the masala commonly used in West Bengal :
(A) Goda masala (B) Panch phoran
(C) Bhojwar masala (D) Potli masala
(iii) Identify the ingredient used in Pachadi specially on Tamilian new
year :
(A) Mint leaves (B) Rose flowers
(C) Coriander leaves (D) Neem flowers

(iv) Time taken for Bun toasting is :
(A) 14 seconds (B) 11 seconds
(C) 24 seconds (D) 20 seconds

1-333 Page 5 P.T.O.

(v) {H«$ñnr Hw$H$sµO ~ZmVo g_` {H$g q~Xþ H$m Ü`mZ aIZm Mm{hE ?
(A) H$_ Z_r (B) H$_ dgm
(C) H$_ MrZr (D) H$_ ~oqH$J g_`

(vi) {ZåZ{b{IV H$mo {_bmBE :

1. lrI§S> (i) B©X
2. OXm© (ii) JUoe MVwWu
3. Koda (iii) dm
4. _moXH$ (iv) gmdZ-H$s-VrO
ghr {dH$ën Mw{ZE :
(A) 1-(iii), 2-(iv), 3-(i), 4-(ii)
(B) 1-(i), 2-(ii), 3-(iii), 4-(iv)
(C) 1-(ii), 2-(iii), 3-(i), 4-(iv)
(D) 1-(iii), 2-(i), 3-(iv), 4-(ii)

(vii) ñHy$b _og Ûmam nmbZ {H$`m OmZo dmbm Cn`wº$ _oZy H$m¡Z-gm h¡ ?
(A) MH«$s` (B) A bm H$mQ>©
(C) {ZpíMV (D) Q>o~b X hmoV

3. {XE JE 7 àíZm| _| go {H$Ýht 6 Ho$ CÎma Xr{OE & 6 1=6

(i) CÎma _| g_mogm H$hVo h¢ Ed§ npíM_ ~§Jmb _| _________ H$hVo h¢ &
(A) {_gb (B)
(C) Cgb (D) Xm~obr

(ii) _oZy Omo Am°S>©a na nH$m`m OmVm h¡ :
(A) Q>o~b X hmoV (B) MH«$s`
(C) A bm H$mQ>© (D) ßbo X Oy
(iii) MZm Xmb Am¡a _rQ> go ~ZmE H$~m~ ?
(A) em_r H$~m~ (B) JbmdQ>r H$~m~
(C) H$mH$moar H$~m~ (D) _wama Ho$ H$~m~
1-333 Page 6

(v) What point should be kept in mind while making crispy cookies ?
(A) Low moisture (B) Less fat
(C) Low sugar (D) Less baking time

(vi) Match the following :
Sweets Festival
1. Shrikhand (i) Eid
2. Zarda (ii) Ganesh Chaturthi
3. Ghevar (iii) Gudi Padwa
4. Modak (iv) Saawan-ki-Teej
Choose the correct option :
(A) 1-(iii), 2-(iv), 3-(i), 4-(ii)
(B) 1-(i), 2-(ii), 3-(iii), 4-(iv)
(C) 1-(ii), 2-(iii), 3-(i), 4-(iv)
(D) 1-(iii), 2-(i), 3-(iv), 4-(ii)
(vii) A suitable menu to be followed by a school mess is :
(A) Cyclic (B) À la carte
(C) Fixed (D) Table te

3. Answer any 6 out of the given 7 questions. 6×1=6

(i) Samosa in the North is __________ in West Bengal.
(A) Misal (B) Singhara
(C) Usal (D) Dabeli

(ii) The menu which is cooked to order :
(A) Table te (B) Cyclic
(C) À la carte (D) Plat du jour

(iii) The kebabs made using chana dal and meat :
(A) Shami kebab (B) Galouti kebab
(C) Kakori kebab (D) Murar ke kebab

1-333 Page 7 P.T.O.

(iv) namogZo Ho$ g_` {H$g J«odr _| ß`mµO Am¡a {e_bm ?

(A) g\o$X J«odr (B) nrbr J«odr
(C) _IZr J«odr (D)

(v) ?

(A) H$ZH$ (Johÿ±) (B) $Mmdb
(C) ~mOam (D) Ádma
(vi) {ZåZ{b{IV H$mo {_bmBE :
1. O¡_ (i) gpãµO`m±
2. Oobr (ii) \$b
3. _waã~m (iii) \$b H$m ag
4. AMma (iv) \$bm| Ho$ {N>bHo$
ghr {dH$ën Mw{ZE :
(A) 1-(i), 2-(ii), 3-(iv), 4-(iii)
(B) 1-(iii), 2-(i), 3-(ii), 4-(iv)
(C) 1-(ii), 2-(iii), 3-(iv), 4-(i)

(D) 1-(ii), 2-(iv), 3-(iii), 4-(i)

(vii) Vmo H$hbmVr h¡ :
(A) n[adV©Zr` bmJV (B) {ZpíMV bmJV
(C) AY©-n[adV©Zr` bmJV (D) AY©-{ZpíMV bmJV

4. {XE JE 6 àíZm| _| go {H$Ýht 5 Ho$ CÎma Xr{OE & 5 1=5

(i) {S>_a S>o{db ~ZmZo Ho$ {bE ImZm nH$mZo H$s {H$g {d{Y H$m Cn`moJ {H$`m OmVm h¡ ?
(A) C~mbZm (B) {J«qbJ
(C) ~oqH$J (D) Jham VbZm
1-333 Page 8

(iv) In which gravy are onion and capsicum chunks added near serving
time ?
(A) White gravy (B) Yellow gravy

(C) Makhani gravy (D) Kadhai gravy

(v) The staple food of Odisha is :
(A) Wheat (B) Rice
(C) Bajra (D) Jowar

(vi) Match the following :
1. Jam (i) Vegetables
2. Jellies (ii) Fruits
3. Marmalades (iii) Fruit juice
4. Pickle (iv) Fruit peels
Choose the correct option :
(A) 1-(i), 2-(ii), 3-(iv), 4-(iii)
(B) 1-(iii), 2-(i), 3-(ii), 4-(iv)
(C) 1-(ii), 2-(iii), 3-(iv), 4-(i)
(D) 1-(ii), 2-(iv), 3-(iii), 4-(i)

(vii) The cost increasing or decreasing with production is :

(A) Variable cost (B) Fixed cost
(C) Semi-variable cost (D) Semi-fixed cost

4. Answer any 5 out of the given 6 questions. 5×1=5

(i) The cooking method used for making Dimer Devil is :
(A) Boiling (B) Grilling

(C) Baking (D) Deep frying

1-333 Page 9 P.T.O.

(ii) aoÝQ> ({H$am`m) {H$gH$m CXmhaU h¡ ?
(A) n[adV©Zr` bmJV (B) {ZpíMV bmJV
(C) AY©-n[adV©Zr` bmJV (D) àË`j bmJV
(iii) S>|Oa µOmoZ H$s Vmn_mZ gr_m h¡ :
(A) 3°C 65°C
(B) 5°C 60°C
(C) 5°C 63°C
(D) 5°C 65°C

(iv) JmoJOr EH$ gãµOr h¡ Am¡a BgH$m g§~§Y {H$ggo h¡ ?
(A) {h_mMb àXoe (B) JwOamV
(C) npíM_ ~§Jmb (D) Oå_y Am¡a H$í_ra

(v) _mO©arZ {H$ggo ~ZVr h¡ ?
(A) gyAa H$s Ma~r (B) dZñn{V Vob
(C) (D) em°Q>©qZJ
(vi) ghr H$WZ Mw{ZE :
(A) Obo~r _¡Xo go ~ZVr h¡ Am¡a B_aVr _y±J Xmb go &
(B) gmohZ hbdm, nmZr, MrZr, XÿY Am¡a gyOr Ho$ {_lU H$mo C~mbH$a ~Zm`m
OmVm h¡ &
(C) ag Ira XÿY, Mmdb Am¡a MrZr go ~ZVr h¡ &
(D) noR>m, bm¡H$s go ~Zm`m OmVm h¡ &

5. {XE JE 6 àíZm| _| go {H$Ýht 5 Ho$ CÎma Xr{OE & 5 1=5

(i) ghr :
(A) Pmb _wa_wao
:
(B) amO H$Mmoar : CaX Xmb
(C) : H$s_m
(D) {\$e H$~ramOr : Vbr hþB©
1-333 Page 10

(ii) Rent is an example of :
(A) Variable cost (B) Fixed cost
(C) Semi-variable cost (D) Direct cost

(iii) The temperature range of danger zone is :
(A) 3°C 65°C
(B) 5°C 60°C
(C) 5°C 63°C
(D) 5°C 65°C

(iv) Gogji is a vegetable and it belongs to :
(A) Himachal Pradesh (B) Gujarat
(C) West Bengal (D) Jammu and Kashmir

(v) Margarine is made from :
(A) Lard (B) Vegetable oil
(C) Butter (D) Shortening

(vi) Choose the correct statement :
(A) Jalebi is made from refined flour and imarti is made from
moong dal.
(B) Sohan halwa is made by boiling a mixture of water, sugar,
milk and semolina.
(C) Ras kheer is made from milk, rice and sugar.
(D) Petha is made from bottle gourd.

5. Answer any 5 out of the given 6 questions. 5×1=5

(i) Choose the correct pair :
(A) Jhaal Muri : Puffed rice
(B) Raj Kachori : Urad dal
(C) Tikkas : Minced meat
(D) Fish Kabiraji : Deep fried

1-333 Page 11 P.T.O.

(ii) A§Jw{b`m| Ho$ ZmIyZm| Ho$ ZrMo H$m¡Z-g ?
(A)
(B)
(C)
(D)

(iii) {ZåZ{b{IV _| go {H$g_| _N>br Ho$ {ga H$m Cn`moJ H$aVo h¢ ?
(A) _mN>m K§Q>m (B) _mN>m ~ogmam
(C) XmoB© _mN> (D) nÌnS>m _mN>m

(iv) :
(A) M_M_ (B) R>oHw$Am
(C) agJwëbm (D) g§Xoe

(v) _mBH«$moJ«rZ (gyú_gmJ) H$s nhMmZ H$s{OE :
(A) ß`mµO H$m gmJ
(B) H$ZH$ (Johÿ±)
(C) gmo`m gmJ
(D) nwXrZm

(vi) AmnH$s _m± XÿY, {nñVm, Bbm`Mr, H$mbr {_M©, MrZr Am{X go H$m¡Z-gr R>§S>r no`
~ZmVr h¡ ?
(A) gÎmw (B)
(C) R>§S>B© (D) ea~V

6. {XE JE 6 àíZm| _| go {H$Ýht 5 Ho$ CÎma Xr{OE & 5 1=5

(i) {ZåZ{b{IV _| go Cg ZmíVo H$s nhMmZ H$s{OE Omo ~ogZ go ~Zm h¡ &
(A) Jm{R>`m (B) Im±S>dr
(C) I_U (D) S>moH$bm

1-333 Page 12

(ii) Which bacteria is found under the fingernails ?
(A) Escherichia coli
(B) Clostridium perfringens
(C) Staphylococcus aureus
(D) Staphylococcus cereus

(iii) Which of the following uses fish head ?
(A) Macha Ghanta (B) Macha Besara
(C) Doi Maach (D) Patrapada Macha

(iv) Famous dessert made from chhena, palm jaggery and milk is :
(A) Chamcham (B) Thekua
(C) Rasgulla (D) Sandesh

(v) Identify the microgreen :
(A) Onion greens
(B) Wheat
(C) Soya greens
(D) Mint

(vi) Your mother makes an icy cool drink with milk, pistachios,
cardamom, black pepper, sugar etc. called :
(A) Sattu (B) Sol Kadhi
(C) Thandai (D) Sherbet

6. Answer any 5 out of the given 6 questions. 5×1=5

(i) Out of the following, identify the snack which is not made from
gram flour.
(A) Gathiya (B) Khandvi
(C) Khaman (D) Dhokla

1-333 Page 13 P.T.O.

(ii) \$mñQ> \y$S> AmCQ>boQ²>g H$s _yb AdYmaUm {H$g na {Z^©a h¡ ?
(A) gñVm ^moOZ
(B) J«mhH$m| H$s H$_ W«ynwQ>
(C) Eogo CËnmX Omo OëXr nH$ gH$Vo h¢
(D) gQ>rH$ ^mJ (nmoe©Z) {Z`§ÌU
(iii) {ZåZ{b{IV H$mo {_bmBE :
1. qMJar _bmB© H$ar (i) gpãµO`m±
2. H$moem _§Jemo (ii) _¡Xm
3. MwaMwar (iii) _rQ>/_Q>Z
4. byMr (iv) PtJo
ghr {dH$ën Mw{ZE :
(A) 1-(iv), 2-(iii), 3-(i), 4-(ii)
(B) 1-(i), 2-(ii), 3-(iii), 4-(iv)
(C) 1-(iv), 2-(i), 3-(iii), 4-(ii)
(D) 1-(ii), 2-(iii), 3-(i), 4-(iv)

(iv) öX` {d\$bVm {H$g YmVw H$m {df¡bm à^md h¡ ?
(A) Amg}{ZH$ (B) H$mo~mëQ>
(C) boS> (D) ~o[a`_

(v) JìhmMr Ira ~ZmZo _| Cn`moJ H$s OmZo dmbr _w»` gm_J«r ?
(A) Mmdb (B) OB©
(C) Om¡ (D) gyOr

(vi) {ZåZ{b{IV _| go H$m¡Z-gr AÀN>r ^moOZ AmXV h¡ ?
(A) {Og_| gbmX namogZm em{_b hmo
(B) {Og_| _m¡g_r gpãµO`m± em{_b hm|
(C) {Og_| Xhr Am¡a N>mN> em{_b hm|
(D) {Og_| g§V¥ßV dgm em{_b hm|
1-333 Page 14

(ii) The basic concept of fast food outlets does not depend on :
(A) Cheap food
(B) Less throughput of customers
(C) Products that can be cooked quickly
(D) Precise portion control

(iii) Match the following :
1. Chingri malai curry (i) Vegetables
2. Kosha mangsho (ii) Refined flour
3. Chorchori (iii) Mutton
4. Luchi (iv) Prawns
Choose the correct option :
(A) 1-(iv), 2-(iii), 3-(i), 4-(ii)
(B) 1-(i), 2-(ii), 3-(iii), 4-(iv)
(C) 1-(iv), 2-(i), 3-(iii), 4-(ii)
(D) 1-(ii), 2-(iii), 3-(i), 4-(iv)
(iv) Cardiac failure is the toxic effect of which metal ?
(A) Arsenic (B) Cobalt
(C) Lead (D) Barium

(v) The main ingredient used in preparation of Gavhachi Kheer
is :
(A) Rice (B) Oats
(C) Barley (D) Semolina

(vi) Which of the following is not a good food habit ?
(A) Including serving of salad
(B) Including seasonal vegetables
(C) Including curd and buttermilk
(D) Including saturated fats

1-333 Page 15 P.T.O.

IÊS> I $
({df`naH$ àH$ma Ho$ àíZ) (30 A§H$)
5 3
20 30 3 2=6

7. g{H«$` ldU H$mo à^m{dV H$aZo dmbo {d{^Þ ?

8. Eogo H$moB© Mma VarHo$ gwPmBE {OZgo H$moB© ì`{º$ VZmd go _wº$ hmo gHo$ &
9. àoO|Q>oeZ gm°âQ>do`a Ho$ {H$Ýht Mma bm^m| H$s gyMr ~ZmBE &
10. ?

11. h[aV Zm¡H$[a`m| Ho$ bm^m| H$s MMm© H$s{OE &

5 3 20 30 3 2=6

12. {ZåZ{b{IV H$mo ñnîQ> H$s{OE :
(H$) Jmob-Jßno
(I) ^obnyar
13. Eogo Xmo-Xmo ì`§OZm| H$mo gyMr~Õ H$s{OE {OZ_| g\o$X J«odr Am¡a _IZr J«odr H$m Cn`moJ hmoVm
h¡ &
14. _mdm Am¡a N>oZm _| A§Va ~VmBE &
15. _oZy eãX H$mo n[a^m{fV H$s{OE & BgHo$ àH$mam| H$mo gyMr~Õ H$s{OE &
16. ImÚ g§MmbH$m| Ûmam g§XÿfU H$mo amoH$Zo Ho$ Mma VarH$m| H$mo gyMr~Õ H$s{OE &

3 2 30 50 2 3=6
17. Cn`wº$ CXmhaUm| Ho$ gmW bmJV H$m dJuH$aU H$s{OE &
18. {ZåZ{b{IV H$s ~w{Z`mXr V¡`mar {d{Y Xr{OE :
(H$) {Jb-E-{\$aXm¡g
(I)
(J) ~Kmao ~¢JZ
19. OrdmUw d¥{Õ Ho$ {bE Amdí`H$ eVm] H$s ì`m»`m H$s{OE &
1-333 Page 16

SECTION B
(Subjective Type Questions) (30 Marks)

Answer any 3 out of the given 5 questions on Employability Skills. Answer each
question in 20 30 words. 3 2=6

7. What are the various factors that affect active listening ?

8. Suggest any four ways in which a person can handle stress.

9. Enlist any four advantages of Presentation software.

10. What do you understand by technical entrepreneurs ?

11. Discuss the benefits of green jobs.

Answer any 3 out of the given 5 questions in 20 30 words each. 3 2=6

12. Explain the following :
(a) Gol-gappe
(b) Bhelpuri

13. List two dishes each in which White gravy and Makhani gravy are used.

14. Differentiate between Mawa and Chhena.

15. Define the term Menu. List its types.

16. Enlist four ways to prevent contamination by food handlers.

Answer any 2 out of the given 3 questions in 30 50 words each. 2 3=6

17. Classify cost with suitable examples.

18. Give the basic preparation method of the following :
(a) Gil-e-Firdaus
(b) Kacchi Biryani
(c) Baghare Baingan

19. Explain the necessary conditions for bacterial growth.

1-333 Page 17 P.T.O.

5 3 50 80 3 4=12

20. \$mñQ> \y$S> Ho$ à{V Cn^moº$mAm| H$s YmaUm Ho$ Mma q~Xþ {b{IE &
21. ~oqH$J _| AmQ>o Am¡a Z_H$ H$s ^y{_H$m na MMm© H$s{OE &
22. _oZy ßbmqZJ Ho$ {gÕm§Vm| H$s gyMr ~ZmBE &
23. {ZåZ{b{IV _| A§Va ~VmBE :
(H$) bJmZ Am¡a _mhr Vdm
(I) amoJZ Omoe Am¡a `IZr
24. {ZåZ{b{IV OmZH$mar E~rgr hmoQ>bm| H$s nwñVH$m| go àmßV H$s JB© h¡ & ^moOZ H$s bmJV,
VWm ewÕ {~H«$s go CgH$m à{VeV Am¡a gH$b bm^ à{VeV H$s JUZm H$s{OE :
<
Hw$b {~H«$s 1,50,000
Ama§{^H$ ñQ>m°H$ 40,000
A§{V_ ñQ>m°H$ 10,000
VmOm IarXmar 15,000
H$_©Mm[a`m| Ûmam Im`m OmZo dmbm ^moOZ 2,000
(bo{H$Z 1,000 MmO© {H$`m)
H$åßbr_oÝQ´>r (_mZmW©) ^moOZ 2,000

1-333 Page 18

Answer any 3 out of the given 5 questions in 50 80 words each. 3 4=12

20. Write four points of consumer perception of fast foods.

21. Discuss the role of flour and salt in baking.

22. List the principles of menu planning.

23. Differentiate between the following :
(a) Lagan and Mahi tawa

(b) Rogan Josh and Yakhni

24. The following information has been obtained from the books of ABC Hotel.
Calculate the food cost, and its percentage to Net Sales, and Gross Profit
percentage :

Receipts <
Total Sales 1,50,000
Opening Stock 40,000
Closing Stock 10,000
Fresh Purchases 15,000
Food Consumed by staff 2,000
(but charged 1,000)
Complimentary food 2,000

1-333 Page 19 P.T.O.

CBSE STUDY MATERIAL

CBSE Board

INFORMATION CLASS STUDY MATERIAL

1 Time Table 09 Sample Paper
10 Sample Paper
2 Result
11 Sample Paper
3 Syllabus 12 Sample Paper

OTHER RESOURCES
09 Question Paper
Maps of India, Maps of World
Writing Skill Formats 10 Question Paper
Periodic Table 11 Question Paper
12 Question Paper
Class 9 Notes
Class 10 Notes
NCERT Book
Class 11 Notes
Class 12 Notes NCERT Solutions

ENTRANCE EXAMS

JEE Main CLAT CUET UG
JEE Advanced NEET UG Fashion & Design