ICSE Class 10 Competency Based Questions (CBQ) Cookery

PREFACE

With a growing emphasis on competency-based education globally, the educational landscape in India
has also steered towards high-quality learning experiences that allow learners to incorporate critical
thinking and problem-solving approaches. This approach goes beyond rote memorisation and focuses
on developing the skills and knowledge that students need to apply in their real-world scenarios.
The Council for the Indian School Certificate Examinations (CISCE), as a national-level progressive
examination board, has taken several steps to infuse competency-based education in CISCE schools
through teacher capacity-building on item development for competency-based assessments and the
incorporation of competency-focused questions at the ICSE and ISC levels from the examination year
2024.
To further facilitate the adoption of competency-based assessment practices in schools and to support
teachers and students towards the preparation for attempting higher-order thinking questions in future
board examinations, Item Banks of Competency-Focused Practice Questions for selected subjects at
the ICSE and ISC levels have been developed. This Item Bank consists of a rich variety of questions,
both objective and subjective in categories, aimed at enhancing the subject-specific critical and
analytical thinking skills of the students.
In this Item Bank, each question is accompanied by the topic and cognitive learning domain/s that it
intends to capture. The cognitive domains reflected in these questions include understanding, analysis,
application, evaluation and creativity, along with some questions of the higher-order recall domain. The
Answer Key at the end presents the possible answers to a given question, but it is neither limiting nor
exhaustive.
These practice questions are also meant to serve as teacher resources for classroom assignments and as
samplers to develop their own repository of competency-focused questions. Apart from offering a good
practice of higher-order thinking skills, engaging with these questions would allow students to gauge
their own subject competencies and use these assessments for learning to develop individual learning
pathways.
During the development of this Item Bank, a large pool of questions was prepared by a team of
experienced CISCE teachers. The questions that were finalised by the internal and external reviewers
as being higher-order competency-focused questions have been collated in this item bank.
I acknowledge and appreciate all the ICSE and the ISC subject matter experts who have contributed to
the development and review of these high-quality competency-focused questions for CISCE students.
We are hopeful that teachers and students will utilise these questions to support their teaching-learning
processes.

August 2024 Dr. Joseph Emmanuel
Chief Executive & Secretary
CISCE

Cookery ICSE – Class X

Table of Contents

S.No Type of Questions Page No.

I. Multiple-Choice Questions (MCQs) 2-12

II. Short Answer Questions 13-17

III. Long Answer Questions 18

Answer Key 19-26

ICSE Competency-Focused Questions 1

Cookery ICSE – Class X

COMPETENCY-FOCUSED PRACTICE QUESTIONS

ICSE - CLASS X

Cookery

I: Multiple Choice Questions (1 Mark)

S No. Questions

1. [Choice and Cost of Seasonal Foods: Merits and Intelligent Use of Convenience
Foods]
Use of convenience foods in moderation can:

(i) help balance the diet.
(ii) Be expensive and exceed budget.
(iii) help in emergencies.
(iv) provide variety.
Choose the correct answer from the following.
(a) (i), (ii) and (iii)
(b) (ii), (iii) and (iv)
(c) (iii) and (iv)
(d) (i) and (iii) [Understanding]

2. [Kitchen Hygiene]
The use of glue traps is more popular and effective for eliminating:
(a) ants and lizards.
(b) lizards and rats.
(c) rats and mosquitoes.
(d) mosquitoes and ants. [Recall]

3. [Kitchen Hygiene]
An environmentally friendly, non-residual option for disposing of oil left after multiple
frying will be:
(a) drain it through the sink.
(b) pour in a garbage bin.
(c) flush it through the toilet pot.
(d) use it (as fuel) for lighting a wick lamp. (Diya) [Application]

ICSE Competency-Focused Questions 2

Cookery ICSE – Class X

S No. Questions

4 [Food Preservation and Storage]
Sometimes, coloured feathery spots develop on the stale bread due to the growth of:
(a) lactobacilli
(b) yeast
(c) mold
(d) bacteria [Application]
5. [Food Preservation and Storage]
Which of the following is an example of food preserved by adding large quantities of
sugar?
(a) Pineapple squash
(b) Canned pineapple
(c) Pineapple sheera
(d) Pina colada [Recall]

6. [Food Preservation and Storage]
Sodium benzoate (benzoic acid), when added to mix fruit jam, will:
(a) improve its shelf life.
(b) ensure that it sets firmly.
(c) prevent discolouration.
(d) enhance the fruity flavour. [Understanding]

7. [Kitchen Equipment]
The factor that differentiates a formal table setting from an informal table setting
within a glance is:
(a) water glass placed above the centre plate.
(b) the forks on the right of the plate.
(c) the number of flatware and glasses on the table.
(d) the spoons on the left of the plate. [Analysis]
8. [Kitchen Equipment]
Arrange the following products according to their shelf life at room temperature from
maximum to minimum.
tomato ketchup, custard apple, biscuits, potatoes.

(a) potatoes, custard apple, biscuits, tomato ketchup.
(b) biscuits, tomato ketchup, potatoes, custard apple.
(c) custard apple, potatoes, tomato ketchup, biscuits.
(d) biscuits, potatoes, tomato ketchup, custard apple. [Understanding & Analysis]
9. [Meal Planning and Balanced Diets: Use of Five Food Groups as suggested by ICMR]
The food group that forms the bulk of the diet while providing some fibres is:
(a) cereal and millet.
(b) milk and milk products.
(c) fruits and vegetables.
(d) fats and sugars. [Recall]

ICSE Competency-Focused Questions 3

Cookery ICSE – Class X

S No. Questions

10. [Therapeutic Diets and Planning Meals]
A long-term and sustainable weight management program for obesity, which is caused
by genetic or metabolic disorders, is:
(a) A strict long-term diet plan
(b) Following the latest diet and exercise trends
(c) Intense workout regime
(d) A suitable diet and an exercise regime combined with good meal patterns.
[Application]
11. [Choice and Cost of Seasonal Foods: Merits and Intelligent Use of Convenience
Foods]
The integral factor of the food that determines the perishability of a food product is:
(a) starch content.
(b) exposure to sunlight.
(c) temperature of storage.
(d) moisture content. [Recall]
12. [Kitchen Planning]
Granite is a suitable material for making kitchen counters because it is:
(a) available in black colour.
(b) heat resistant.
(c) lightweight and easy to mount.
(d) good conductor of heat. [Application]
13. [Kitchen Planning]
Which of the following options should be employed to maintain a pleasant working
atmosphere in the kitchen in the absence of a chimney and an exhaust fan?
(a) Make doors or windows on two different walls.
(b) Make a tall window from ceiling to floor.
(c) Make doors and windows on the same wall.
(d) Make the windows higher up toward the ceiling for hot air to escape.
[Understanding & Analysis]
14. [Kitchen Equipment]
The plasticware suitable for storing and serving food are those which are:
(a) hard enough to hold food for longer.
(b) made of food-grade plastic.
(c) ovenproof.
(d) lightweight and easy to carry. [Recall]
15. [Kitchen Equipment]
After use, the serving equipment made of __________ needs to be washed, dried,
polished and then wrapped before storing in a safe place.
(a) Glass
(b) Steel
(c) Silver
(d) Aluminium [Recall]

ICSE Competency-Focused Questions 4

Cookery ICSE – Class X

S No. Questions

16. [Choice and Cost of Seasonal Foods: Merits and Intelligent Use of Convenience
Foods]
When stored in bulk, it requires periodical exposure to the sun, especially after the
monsoon, to prevent spoilage. What is this item?
(a) Sunflower oil
(b) Salt
(c) Rice
(d) Sugar [Application & Recall]
17. [Meal Planning and Balanced Diets: Use of Five Food Groups as suggested by ICMR]
Identify the correct relationship among the words given below.

Food cost Food Seasonal
budget food
(a) Low food budget, more seasonal food, reduced food cost.
(b) More seasonal food, increased food cost, does not affect food budget.
(c) Seasonal foods are not related to food cost and budget.
(d) Lower the food budget, higher the food cost, less use of seasonal food.
[Understanding & Analysis]
18. [Kitchen Equipment]

Microwave glassware microwaveable ?
plastic

The equipment that belongs to the above group in the last column is:
(a) wooden tray.
(b) ceramic bowl.
(c) steel bowl.
(d) silver glass. [Understanding & Analysis]

ICSE Competency-Focused Questions 5

Cookery ICSE – Class X

S No. Questions

19. [Choice and Cost of Seasonal Foods: Merits and Intelligent Use of Convenience
Foods]
The following picture shows the correct position in which an egg should be stored for
better shelf life.
(a)

(b)

(c)

(d)

[Understanding & Recall]
20. [Therapeutic Diets and Planning Meals]
The calorie requirement for _____ will be quite similar.
(a) a girl and boy of the same age.
(b) an older girl and a younger boy.
(c) two girls of the same age.
(d) an older boy and a younger girl. [Understanding]

ICSE Competency-Focused Questions 6

Cookery ICSE – Class X

S No. Questions

21. [Choice and Cost of Seasonal Foods: Merits and Intelligent Use of Convenience
Foods]

The picture here depicts a method of preservation. Which of the following is preserved
by the same method?
(a) Pickles
(b) Papad
(c) Milk
(d) Banana wafers [Application]
22. [Meal Planning and Balanced Diets: Use of Five Food Groups as suggested by
ICMR]

The picture represents:
(a) balanced diet.
(b) ICMR five food groups.
(c) meal plan for a toddler.
(d) good eating habits. [Analysis]

ICSE Competency-Focused Questions 7

Cookery ICSE – Class X

S No. Questions

Read the line given below and answer the questions from 23-25:
Light, oxygen, heat, humidity, moisture, temperature, and bacteria can all affect both the
safety and quality of perishable food.
23. [Food Preservation and Storage]
Almonds, onions, bananas, and rice can all be spoiled by these factors.
Determine the correct order of the rate at which the above factors will affect the
following products at room temperature.
(a) Banana, rice, almonds, onions.
(b) Onions, banana, almonds, rice.
(c) Almond, onions, rice, banana.
(d) Banana, onions, almonds, rice. [Analysis & Evaluation]
24. [Food Preservation and Storage]
Identify the combination of the factors that accelerate the spoilage of cottage cheese.
(a) Oxygen and humidity.
(b) Temperature and moisture.
(c) Light and bacteria.
(d) Light and oxygen. [Application]
25. [Food Preservation and Storage]
‘Store in a cool and dry place’ implies that the product can be easily spoiled due to:
(a) light and heat.
(b) heat and temperature.
(c) temperature and moisture.
(d) bacteria and oxygen. [Application]
26. [Therapeutic Diets and Planning Meals]
Aliya’s weight management programme should allow her to______:
(a) skip meals.
(b) eat small meals at regular intervals.
(c) eat two large meals only.
(d) eat heavy breakfast and skip other meals. [Application]
27. [Therapeutic Diets and Planning Meals]
Choosing high-calorie food, junk food, and binge eating or not eating at all may often
be related to ___________.
(a) hunger.
(b) hypertension.
(c) stress.
(d) physical growth. [Recall]

ICSE Competency-Focused Questions 8

Cookery ICSE – Class X

S No. Questions

28. [Kitchen Planning]
The walls of the kitchen cladded with ___________are easy to clean and look
attractive.
(a) red colour paint
(b) splashboard
(c) lime wash
(d) ceramic tiles [Recall]
29. [Food Preservation and Storage]
Preserving baked beans in a can uses ____________method of preservation.
(a) short-term
(b) bacteriostatic
(c) bactericidal
(d) osmotic dehydration [Application]
30. [Food Preservation and Storage]
___________ is a measure to prevent accidents in the kitchen while working.
(a) Keeping the slope of the floor towards the sink
(b) Covering sink with a mesh
(c) Disposing of cooking oil through the sink
(d) Washing knife thoroughly [Recall]
31. [Choice and Cost of Seasonal Foods: Merits and Intelligent Use of Convenience
Foods]
Assertion(A): It is easier to plan meals with convenience foods.
Reasoning (R): Most convenience foods come with a Guarantee of quality.
(a) Both A and R are true, R is the correct explanation of A.
(b) A is true, but R is false.
(c) A is false, but R is true.
(d) Both A and R are true, but R is not the explanation for A. [Understanding]
32. [Meal Planning and Balanced Diets: Use of Five Food Groups as suggested by
ICMR]
Assertion(A): Winter is the time to enjoy all the rich foods.
Reasoning (R): During winter, one does not gain weight.
(a) Both A and R are true, R is the correct explanation of A.
(b) A is true, but R is false.
(c) A is false, but R is true.
(d) Both A and R are true, but R is not the explanation for A. [Recall]

ICSE Competency-Focused Questions 9

Cookery ICSE – Class X

S No. Questions

33. [Kitchen Planning]
Assertion(A): Amita is able to control her food budget.
Reasoning (R): Amita has planned her big kitchen well with a lot of storage.
(a) Both A and R are true, R is the correct explanation of A.
(b) A is true, but R is false.
(c) A is false, but R is true.
(d) Both A and R are true, but R is not the explanation for A. [Analysis]
34. [Choice and Cost of Seasonal Foods: Merits and Intelligent Use of Convenience
Foods]
Assertion(A): Chickpeas are classified as non-perishable food.
Reasoning [R]: Chickpeas should be exposed to sunlight before storage.
(a) Both A and R are true, R is the correct explanation of A.
(b) A is true, but R is false.
(c) A is false, but R is true.
(d) Both A and R are true, but R is not the explanation for A. [Analysis]
35. [Kitchen Hygiene]
Assertion(A): The objective of pest control is to maximise the damage caused due to
pests.
Reasoning (R): Pest control measures can be implemented only when a pest has
entered the house.
(a) Both A and R are true, R is the correct explanation of A.
(b) A is true, but R is false.
(c) A is false, but R is true.
(d) Both A and R are false. [Analysis]
36. [Choice and Cost of Seasonal Foods: Merits and Intelligent Use of Convenience
Foods; Therapeutic Diets and Planning Meals]
Match the columns given below:
Column A Column B
i. Fever 1. Fruit juice
ii. Perishable 2. Garlic oil
iii. High Satiety 3. Water
iv. Pest repellent 4. Fat

(a) i -4, ii-2, iii-1, iv-3
(b) i -2, ii-1, iii-4, iv-3
(c) i - 2, ii-4, iii-1, iv-3
(d) i -3, ii-1, iii -4, iv-2 [Recall]

ICSE Competency-Focused Questions 10

Cookery ICSE – Class X

S No. Questions

37. [Meal Planning and Balanced Diets: Use of Five Food Groups as suggested by ICMR]
Match the columns given below:

Column A Column B
i. High blood pressure 1. Spinach, beetroot
ii. Diarrhoea 2. More potassium
iii. Anaemia 3. ICMR food group 3
iv. Weak bones 4. Salt, sugar water

(a) i-2, ii-3, iii-4, iv-1
(b) i-1, ii- 4, iii-2, iv-3
(c) i-2, ii-4, iii-1, iv-3
(d) i-3, ii-2, iii-1, iv-4 [Application]
38. [Meal Planning and Balanced Diets: Use of Five Food Groups as suggested by
ICMR]
Match the columns given below:
Column A Column B
i. Milk powder 1. Sodium benzoate
ii. Peas 2. Dehydration
iii Aerated drink 3. Canning
iv. Jam 4. Freezing

(a) i-3, ii-4, iii-1, iv-2
(b) i-2, ii-4, iii-3, iv-1
(c) i-4, ii-3, iii-1, iv-2
(d) i-1, ii-2, iii-3, iv-4 [Recall]

ICSE Competency-Focused Questions 11

Cookery ICSE – Class X

S No. Questions

39. [Kitchen Planning]
Match the kitchen layout with the type of kitchen it is best suited for.

i. 1. A passage-like space opens at
both ends.

ii. 2. Very big kitchen.

iii. 3. Narrow, rectangle, small
kitchen.

iv. 4. Rectangle or square medium-
sized kitchen

(a) i-2, ii-3, iii-4, iv-1
(b) i-4, ii-3, iii-2, iv-1
(c) i-3, ii-1, iii-4, iv-2
(d) i-3, ii-4, iii-2, iv-1 [Recall]

40. [Kitchen Equipment]

Match the kitchen cutlery with their appropriate table positions.

Column A Column B
i. Soup spoon 1. right of the knife
ii. Fork 2. right of the plate
iii. Dessert spoon 3. left of the plate
iv. Knives 4. top of the plate

(a) i-1, ii-3, iii-4, iv-2
(b) i-2, ii-1, iii-3, iv-4
(c) i-4, ii-2, iii-3, iv-1
(d) i-1, ii- 4, iii-3, iv-2 [Recall]

ICSE Competency-Focused Questions 12

Cookery ICSE – Class X

II: Short Answer Questions (2 Marks)

S No. Questions

41. [Kitchen Planning]

Discuss the suitability of this type of material as the floor of the kitchen.
[Recall]

Read the line given below and answer the questions 42-44:
Ramaya has renovated her kitchen. She has removed many of her old kitchen items, including
some large equipment. Ramaya now plans to buy new items required in the kitchen. Help
Ramaya make better choices.

42. [Choice and Cost of Seasonal Foods: Merits and Intelligent Use of Convenience
Foods]
Ramaya bought a new microwave. Help her with at least two suggestions for selecting
suitable microwave cookware. [Recall]

43. [Kitchen Equipment]
Help her identify a good quality paring knife suitable for cutting vegetables.
[Application]

44. [Kitchen Equipment]
Ramaya is reluctant to buy glass crockery as it stains and breaks easily. Suggest
arguments in favour of glass crockery keeping her specific concerns in mind.
[Application]

ICSE Competency-Focused Questions 13

Cookery ICSE – Class X

S No. Questions

45. [Kitchen Hygiene]

What inferences can you draw from the above picture? [Analysis]

Read the line given below and answer the questions from 46-48:
Nita and Gita are both pregnant. Nita is anaemic and Gita suffers from constipation. Keeping
this in mind, answer the following questions.

46. [Choice and Cost of Seasonal Foods: Merits and Intelligent Use of Convenience
Foods]
Compare the daily intake of protein and calories recommended for each of them.
[Application]

47. [Therapeutic Diets and Planning Meals]
How can Nita cope with her anaemia through diet? [Recall]

48. [Choice and Cost of Seasonal Foods: Merits and Intelligent Use of Convenience
Foods]
How can Gita overcome constipation through her diet? [Application]

49. [Therapeutic Diets and Planning Meals]
Anish is bedridden due to an accident. Suggest an appropriate diet plan for faster
recovery without unnecessary weight gain. [Application]

50. [Choice and Cost of Seasonal Foods: Merits and Intelligent Use of Convenience
Foods]
Give an analysis of the relationship between the food budget and food cost.
[Analysis]

ICSE Competency-Focused Questions 14

Cookery ICSE – Class X

S No. Questions

51. [Choice and Cost of Seasonal Foods: Merits and Intelligent Use of Convenience
Foods; Food Preservation and Storage]
Chapati (bread) spoils faster in the monsoon. Explain why. [Application]

52. [Kitchen Hygiene]
Rearrange the following task according to the frequency of their performance, from
less frequent to most frequent.
(a) Cleaning light and fans in the kitchen
(b) Mopping kitchen floor
(c) Maintenance of equipment
(d) Cleaning racks and shelves [Recall]

53. [Choice and Cost of Seasonal Foods: Merits and Intelligent Use of Convenience
Foods; Food Preservation and Storage]
Milk and apples can be preserved and enjoyed for a longer time when stored under
refrigeration. Why? [Application]

54. [Kitchen Equipment]
Reema pointed out to her mother that using their old non-stick pan could now be
dangerous. Identify the possible cause of the damage and explain at least two reasons
for the same. [Application]

55. [Meal Planning and Balanced Diets: Use of Five Food Groups as suggested by ICMR]
Khichadi and Papad together make an interesting combination. Why? Give another
example of a combination related to your explanation. [Recall & Application]

56. [Kitchen Hygiene]
The purpose of food sanitation practices is only to keep the kitchen clean. Critically
analyse the statement. [Analysis]

57. [Food Preservation and Storage]
Raw mangoes, when stored for some days at room temperature, will turn yellow. What
will happen if it is kept for a few more days at room temperature? Explain the
phenomenon. [Application & Recall]

58. [Meal Planning and Balanced Diets: Use of Five Food Groups as suggested by ICMR]
Many adolescents lack focus often due to their food habits. How are these two related?
[Understanding & Analysis]

ICSE Competency-Focused Questions 15

Cookery ICSE – Class X

S No. Questions

59. [Meal Planning and Balanced Diets: Use of Five Food Groups as suggested by ICMR]
With a high rate of inflation, families with large incomes alone can eat nutritious,
balanced meals. Analyse the statement. [Analysis]

60. [Food Preservation and Storage]
Fish can be preserved by freezing as well as sun drying. Which method will you prefer?
Justify your choice. [Understanding & Analysis]

61. [Kitchen Equipment]
Sweety hosted a party, and too many friends came over. Elaborate on reasons why
Sweety should change her plan from a sit-down meal to a buffet service for the
gathering. [Understanding & Application]

62. [Kitchen Planning]
Kitchens A and B are identical kitchens of the same size. Kitchen A is furnished as
modular, while B is more traditional. Compare the two kitchens in terms of their
storage capacity and facilities. [Understanding & Application]

63. [Meal Planning and Balanced Diets: Use of Five Food Groups as suggested by ICMR]
Very few families consider meal planning to be a serious exercise. Make at least two
statements which can convince people to take it up. [Understanding]

64. [Kitchen Planning]
Ayesha feels very hot and tired every day after working in the kitchen. What changes
can Ayesha make in the kitchen to overcome this problem? [Application]

65. [Kitchen Hygiene]
Eating stale and cold foods should be avoided during monsoon season as well as on
the streets during summer. Explain. [Understanding]

66. [Kitchen Equipment]
Any knife which is very sharp may not necessarily be the best knife. Do you agree?
Justify your point of view. [Understanding]

67. [Choice and Cost of Seasonal Foods: Merits and Intelligent Use of Convenience
Foods]
Pair up the following foods based on their storage conditions.
Banana, rice, salt, strawberries, sugar, ragi, potatoes, milk [Application]

ICSE Competency-Focused Questions 16

Cookery ICSE – Class X

S No. Questions

68. [Therapeutic Diets and Planning Meals]
A diet with altered consistency can be used as therapy. Defend the statement, citing
two examples. [Understanding]

69. [Kitchen Planning]
How does a work triangle serve in an L-shaped kitchen? [Understanding]

70. [Kitchen Hygiene]
A can of juice looks somewhat distorted and bigger than usual but has not yet expired.
Should one use the content of such a can? Express your opinion with suitable reasons.
[Understanding & Application]

71. [Kitchen Hygiene]
Pest control involves more than just professional pest control services. Explain.
[Understanding]

72. [Kitchen Equipment]
Nilesh had never used a microwave before. Once while he used it, he observed some
sparks within the microwave. Once a plastic bowl he used got distorted. How can he
avoid such incidents in future? [Application]

73. [Kitchen Equipment]
The daily use serving equipment (crockery and cutlery) is available in glass, plastic,
melamine, steel and plated silver. Which one would you prefer? Why? [Analysis]

74. [Kitchen Planning]
The L-shape, as well as the corridor-style kitchen layout, uses two walls of the kitchen.
Compare the two layouts. [Analysis]

ICSE Competency-Focused Questions 17

Cookery ICSE – Class X

III: Long Answer Questions (5 Marks)

S No. Questions

75. [Choice and Cost of Seasonal Foods: Merits and Intelligent Use of Convenience
Foods]
Ritik often reads the information on any packet before buying the food. How do you
think it helps Ritik to make wise decisions? [Application]
76. [Meal Planning and Balanced Diets: Use of Five Food Groups as suggested by ICMR]
Human psychology affects the choice of food that one eats. Explain. [Analysis]

77. [Therapeutic Diets and Planning Meals]
Mr. Malhotra is 68 years old and suffers from diabetes as well as hypertension. Give
at least three suggestions regarding the following.

(a) Food that he should eat.
(b) Food that should be restricted in his diet. [Application]

78. [Kitchen Planning]
Modular kitchens are a boon to all who live in houses with small kitchens. Defend the
statement. [Analysis]

79. [Meal Planning and Balanced Diets: Use of Five Food Groups as suggested by ICMR]
Food can also heal. Elaborate on the given statement. [Analysis]

80. [Kitchen Planning]
Sita was washing dishes to help her mother. Answer the following with respect to this.
(a) Which centre of the kitchen is she working in?
(b) Which facilities should be available in this area to facilitate work?
(c) What else can Sita do for her mother while standing in this part of the kitchen?
[Recall, Understanding & Application]

ICSE Competency-Focused Questions 18

Cookery ICSE – Class X

Answer Key

S.No. Expected Answer
1. (c) (iii) and (iv)

2. (b) lizards and rats

3. (d) use it (as fuel) for lighting a wick lamp. (Diya)

4. (c) mold

5. (a) Pineapple squash

6. (a) improve its shelf life.

7. (c) the number of flatware and glasses on the table.

8. (b) biscuits, tomato ketchup, potatoes, custard apple.

9. (a) cereals and millet.

10. (d) A suitable diet and an exercise regime combined with good meal patterns.

11. (d) moisture content.

12. (b) heat resistant.

13. (a) Make doors or windows on two different walls.

14. (b) made of food-grade plastic.

15. (c) Silver

16. (c) Rice

17. (a) Low food budget, more seasonal food, reduced food cost

18. (b) ceramic bowl.

19. (c)

20. (c) two girls of the same age.

21. (b) Papad

22. (a) balanced diet
ICSE Competency-Focused Questions 19

Cookery ICSE – Class X

S.No. Expected Answer
23. (d) banana, onion, almonds, rice

24. (b) temperature and moisture.

25. (c) temperature and moisture.

26. (b) eat small meals at regular intervals.

27. (c) stress.

28. (d) Ceramic tiles

29. (c) Bactericidal

30. (a) Keeping the slope of the floor towards the sink.

31. (d) Both A and R are true, but R is not the explanation for A.

32. (b) A is true, but R is false.

33. (a) Both A and R are true, R is the correct explanation of A.

34. (d) Both A and R are true, but R is not the explanation for A.

35. (d) Both A and R are false.

36. (d) a-3, b-1, c-4, d-2

37. (c) a-2, b-4, c-1, d-3

38. (b) a-2, b-4, c-3, d-1

39. (c) a-3, b-1, c-4, d-2

40. (a) a-1, b-3, c-4, d-2

41. • The wooden tiles are not suitable for making kitchen tiles. Although they are
attractive, they can not be washed every day.
• Can get damaged easily. It is not load bearing, it is absorbent and porous in nature

42. (Any two)
• Microwave cookware should be shallow.
• Should be made of glass, China clay, ceramic or microwave-proof plastic.
• It should be heat-resistant.
• It should not be made of any metal.

43. (Any two)
• The knife should be made of good-quality steel.
• The handle should have a firm grip.
• The blade should be securely attached to the handle.
ICSE Competency-Focused Questions 20

Cookery ICSE – Class X

S.No. Expected Answer
44. (Any two)
• Unbreakable, chip-resistant glass crockery should be bought.
• A rubber mat should be used while washing and drying delicate glassware.
• It should be rinsed immediately after use.
• A paste of baking soda can be used to remove tough stains.

45. • The picture depicts the recycling of kitchen waste.
• The wet garbage can be separated, and the biodegradable should be used to recycle and
make manure.
• It, therefore, also highlights the importance of segregating garbage into dry and wet.

46. The protein requirement for both Nita and Gita will be approximately the same. The
protein should be increased by 30 grams, and 300 grams of extra calories should be
consumed daily.

47. Nita should include foods which are good sources of iron like spinach, green leafy
vegetables, whole grains, etc. Also, including foods rich in vitamin B12 and vitamin C
can improve the absorption of iron.

48. Gita should increase her liquid intake and drink sufficient water. She should include
fruits, vegetables and other complex carbohydrates such as whole grains. She may also
avoid refined foods which are devoid of fibre.

49. • Since Anish is going to be less mobile, he should eat food which is easy to digest and
low in calories.
• He should include good protein sources to help heal the wear and tear. Protein foods
will also provide satiety for a longer time.
• He should drink plenty of water and consume fruits, vegetables, and liquid foods in
larger portions to avoid constipation.
• Steamed food will also be a wise choice.

50. • The cost of the food directly affects the food budget of the family.
• Higher the cost of food, less food can be bought in the given budget.
• So, to get sufficient quantity and nutrition from the available budget, cheaper foods
with higher nutrition should be included in the diet. to average out the food cost, food
from all food groups should be bought.
• Using deals and seasonal foods can reduce food costs and help to maintain the food
budget.

51 • Chapatis are perishable in nature as the moisture content of chapatis is high.
• During the Monsoon, the humidity is very high, so the food with higher moisture
content will spoil faster as humidity and moisture support the growth of the spoilage
microorganisms.

ICSE Competency-Focused Questions 21

Cookery ICSE – Class X

S.No. Expected Answer
52. • Maintenance of equipment.
• Cleaning lights and fans in the kitchen.
• Cleaning racks and shelves.
• Mopping kitchen floor.

53 • Milk contains a lot of microorganisms, which spoil it faster at room temperature. When
placed in the refrigerator, the growth and activity of the microorganisms reduces,
preserving milk for a longer time.
• Apples and other fruits contain enzymes that continue the internal processes and can
cause the ripening and subsequent spoilage of fruits. When temperature is lowered, like
in refrigeration, the enzyme activity slows down, reducing the spoilage rate.

54 The nonstick coating of the non-stick pan may wear off with use due to scratches and use
of high heat.
Using metal spoons, harsh scrubbers, and chemicals tear the nonstick coating. This breaks
the efficiency of the non-stick pan, making it toxic.

55. khichdi is a soft food with minimal spices. whereas papad has a crunchy texture and more
taste. So, they make a great combination, providing contrast in texture and flavour. Other
examples of contrast in texture are ice cream in a cone, soup with croutons

56. The food sanitation measures help keep the kitchen clean, but their main purpose is to
keep food safe from contamination. It aims at preventing and delaying spoilage of food
and gives good sanitary practices for the complete handling of food from harvest to
manufacture, packing, transport, storage, and food consumption.

57. Raw mangoes, when stored at room temperature, will first ripen and become yellow in
colour due to the continued enzyme activity. After ripening, if it is still allowed to stay at
room temperature, the activity of the enzymes continues, and the mangoes will spoil or
rot.

58. Food habits affect immunity as well as focus. adolescents often snack on junk food, skip
meals and eat outside food, which affects their health adversely. They develop many
deficiencies, especially micronutrients, which cause them to lose the ability to focus.

59. The statement is not true. People with low incomes can also obtain nutrition from sources
that are not very expensive but rich in a particular nutrient. For example, eggs can be a
more affordable source of protein in place of meat. Green leafy vegetables, which are
much cheaper, are very good sources of iron, calcium, other minerals and vitamins.

60. Freezing or sun drying, the choice of preservation method depends on the end use, the
expected shelf life and the facilities available for storage.
Freezing: Helps to retain texture, and the chances of spoilage are lower. It is an expensive
method as a freezer is required.
Sun drying: A cheaper method. texture of the fish can be affected, and if not stored well,
fish can spoil easily.

ICSE Competency-Focused Questions 22

Cookery ICSE – Class X

S.No. Expected Answer
61. • Sweety will be able to accommodate almost all guests at the same time, reducing the
time of service.
• Her friends can eat whatever they like from the food offered.
• She can serve food without much help from others, as the buffet is self-service.
• The dinner can be completed in a very short period.

62. A modular kitchen can maximise the storage capacity using modular accessories.
Separate compartments can be created for systematic storage. Accessories like inbuilt
lights etc can be provided within the storage for convenience. Corner space can be used
efficiently so that space is not wasted. Besides, the modular kitchen turns out to be
cheaper than the custom-made kitchen.

63. A meal plan can provide balanced meals for all the family members, thereby addressing
their health. It can help maintain the expenditure within the food budget while providing
nutritional meals.
With planned meals, emergencies can be avoided.

64. • Ayesha can install an exhaust fan for immediate relief without much expenditure.
• She can install a chimney above the stove.
• Ayesha can change the size and direction of the windows and doors for cross
ventilation.
• She can screen her windows so that she can keep them open throughout the day,
ensuring good ventilation in the kitchen.

65. During the monsoon, humidity is very high. During summer, the temperature is very high.
Both moisture and heat provide a suitable environment for the growth of microorganisms.
So stale and cold food can spoil faster and may cause food poisoning.

66. The quality of a knife is determined by many factors, sharpness being just one. The knife
should be made of steel carbon alloy with a minimum of 5 % carbon for strength.
• It must have the correct thickness of the blade along with sharpness to be suitable for
the given task.
• The grip of the knife and the balance between the handle and the blade also contribute
to the ease of handling and minimising the effort in cutting.

67. Banana, potatoes.
Rice, Ragi.
Salt, sugar.
Strawberries, milk.

68. One can alter food consistency to get a semi-solid diet and a fluid diet.
• During very high fever and severe diarrhoea, a liquid diet is given to prevent
dehydration and easy digestion and quick absorption of nutrients
• A semi-solid diet is often helpful during dental treatments, old age and conditions like
mouth ulcers, etc

ICSE Competency-Focused Questions 23

Cookery ICSE – Class X

S.No. Expected Answer
69. In an L-shaped kitchen, there are two work surfaces on two adjacent walls, giving a
continuous work surface. Any two work centres can be placed on one wall, while the
third centre is on the adjacent wall. Thus, three work centres form a work triangle.
However, the walk between two work centres (often the sink and refrigerator) can take
longer. this ensures smooth workflow without household traffic and places the work
centres at optimal distance.

70. The distortion of the can represents some damage to the can. The swelling of the can
clearly indicates that the juice has fermented with the production of gas, due to which the
can looks bigger. Consumption of such food can be dangerous. The juice has spoiled
within the can before its expiry date and, therefore should be discarded.

71. Professional or chemical pest control is generally a curative step. Ideally, one must aim
to prevent the entry of pests, which means carrying out regular maintenance of the house
and kitchen and observing hygiene. Some measures for physical maintenance are: (any
two)
• filling all the cracks and holes in the walls and floor.
• repairing leaking taps and pipes.
• applying net to the windows.
• hygiene measures involve keeping the kitchen clean.
• spillages must be cleaned immediately.
• the kitchen must be swept and mopped.
• used utensils should be cleaned regularly.

72. A metal container reflects microwaves, which causes sparks. A metal container cannot
be used in a microwave; instead, glass and ceramic containers should be used.
The plastic containers used in the microwave may not be highly heat resistant and,
therefore, get distorted. Plastic containers, when used should be microwave-safe and one
must ensure this before use.

73. All the materials listed here are food-grade and more or less safe. Steel is a better choice
for daily use, unlike glass, as it is unbreakable. Some plastics and melamine can wear out
easily with scratches, while silver is expensive and delicate for daily use. Steel, on the
other hand, is easy to clean, long-lasting and neutral to all foods.

74. Both layouts use two walls of the kitchen. The L-shaped kitchen uses two adjacent walls,
giving a continuous work surface. The household traffic does not interfere with the work.
The corridor-style kitchen uses two opposite walls, allowing household traffic to interfere
with the work in the kitchen. Both layouts offer good storage and more work surface.

ICSE Competency-Focused Questions 24

Cookery ICSE – Class X

S.No. Expected Answer
75. A lot of information about the product is available on the label, which will help Ritik to
know about the food inside.
• The nutritional labelling helps him to know the nutrients and the calories available
from that food. comparing the two can help him make a decision.
• The list of ingredients can help him decide whether the food is suitable. He can
consider the allergies or the number of additives in food.
• The expiry or the best-before date can help him, food judge, the time he will have on
hand to use the packet.
• The prices on the label (MRP) can help him compare with brands offering the same
product to make viable choices and save money.
• Quality seals like FSSAI can help him understand food safety.

76. • The choices of food choices can be affected by many psychological factors.
• Likes and dislikes One often chooses to eat what he likes irrespective of the fewer
nutritional benefits or harm that it might cause. One easily neglects the food one
dislikes; however beneficial it may be.
• Food fads: one can easily get drawn to food trends like superfoods and fad diets, which
often cause overindulgence in some foods and neglect some food groups altogether.
• Stress can cause major shifts in eating patterns. One may often indulge in the food.
One may end up completely neglecting food due to loss of appetite. One may end up
eating high-calorie foods or overdo junk foods.

77. Since Mr Malhotra has both diabetes and hypertension, the food must be chosen
accordingly. The food that he will be able to eat without being worried are:

• A liberal intake of vegetables. His meals must have a larger portion of vegetables and
salads.
• He can also consume pulses to choose and satisfy.
• A liberal intake of fruits is recommended. since he has diabetes, fruits rich in sugar,
like bananas, chikoos and mangoes, should be taken in small quantities.

Food that will have to be restricted in diet:

• All foods that are very high in sugar have to be restricted to avoid high sugar.
• All foods that are fried and have a lot of Fats must be avoided.

ICSE Competency-Focused Questions 25

Cookery ICSE – Class X

S.No. Expected Answer
78. Modular kitchens are made of many modules of the same size and assembled.

• Modular kitchens can help in increasing the area available for storage. it helps to
utilise those spaces which might otherwise be wasted effectively. for example, corner
spaces where two work surfaces meet.
• A modular kitchen also provides many convenient features, such as built-in lights and
easy-to-pull-over and pull-out units, which make the work easy and reduce effort.
• They can have built-in equipment like a microwave and dishwasher, reducing the
need for separate space
• Moreover, it is independent of the size and layout of the kitchen.
It can be easily changed and redone and is much cheaper than the custom-made kitchen.

79. • Food, when eaten in the right quantity at the right time, can help one heal many
diseases and disorders. For example, it is a common practice to use turmeric and warm
milk to overcome cough. turmeric is also used to stop bleeding from wounds and as
an antiseptic for wounds.
• Food alongside medicines can help one heal faster. For example, often, some
modifications are made to the regular diet to get the therapeutic benefits of the food
• More liquids are taken during high fever and diarrhoea to avoid dehydration and
replenish salts in the body.
Some nutrients are often increased or decreased to heal faster. For example, proteins are
increased in the diet of a burns patient and decreased to a minimum for kidney patients.

80. (a) Sita is working in the washing centre of the kitchen, which involves the sink of the
kitchen.
(b) facilities
• Dish washer should be placed in this area. Other materials necessary to clean dishes,
like soap, scrubbers, etc, should be placed here.
• Drain boards should be used to place washed vessels.
• A garbage bin should be provided to collect kitchen waste.
(c) While standing in the washing area of the kitchen,
• Sita can run the water filter and store drinking water.
• She can also wash food ingredients like grains, fruits and vegetables.
• she can wipe and dry the washed utensils.

ICSE Competency-Focused Questions 26

Cookery ICSE – Class X

ICSE Competency-Focused Questions 27