Goa Board Class 12 Question Paper 2024 Cookery
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Goa Board Class 12 Question Paper 2024 Cookery – Text
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Page 1
Subject Code : Subject :
H-4504 COOKERY (CWSN)
HOLLOW CRAFT STICKER
SEAT NO. BAR CODE
Centre : .................................................
Seat No. (in fig.)......................................
Subject Code H-4504
(in words)...............................................
............................................................. Subject Kookery (CWSN)
Candidate’s Signature :.............................
Supervisor’s Signature with date :.............. Date 2024-03-02
FOR OFFICE USE
Subject Code
Examiner Moderator Chief
Moderator
Subject
Total in =
Date = =
Figures
Main Answer Book = 1 Total in
Words
Specific remarks of centre conductor
regarding malpractices (in Red Ink) Signature
Apptt.No. :
• Mobile Phones and other electronic gadgets are
stricity prohibited inside the examination hall.
• Use of non-programmable calculator is allowed
ONLY in some subjects.
• Writing in any form on the Hollow craft sticker and
Bar code sticker is strictly prohibited.
• Only blue ink/ball pen is to be used for writing the
answers. Black lead pencil may be used for
drawing figures, diagrams and graphs. Use of
any other colour pencil/pen is strictly prohibited.
• Disclosing of identify on the answer book (except
in the space provided) in any form is strictly
prohibited.
• Candidate should check that the printed seat
number is correct and verify that the answer book
has all pages serially numbered before filling all
other details.
H-4504 COOKERY (CWSN)
HOLLOW CRAFT STICKER
SEAT NO. BAR CODE
Centre : .................................................
Seat No. (in fig.)......................................
Subject Code H-4504
(in words)...............................................
............................................................. Subject Kookery (CWSN)
Candidate’s Signature :.............................
Supervisor’s Signature with date :.............. Date 2024-03-02
FOR OFFICE USE
Subject Code
Examiner Moderator Chief
Moderator
Subject
Total in =
Date = =
Figures
Main Answer Book = 1 Total in
Words
Specific remarks of centre conductor
regarding malpractices (in Red Ink) Signature
Apptt.No. :
• Mobile Phones and other electronic gadgets are
stricity prohibited inside the examination hall.
• Use of non-programmable calculator is allowed
ONLY in some subjects.
• Writing in any form on the Hollow craft sticker and
Bar code sticker is strictly prohibited.
• Only blue ink/ball pen is to be used for writing the
answers. Black lead pencil may be used for
drawing figures, diagrams and graphs. Use of
any other colour pencil/pen is strictly prohibited.
• Disclosing of identify on the answer book (except
in the space provided) in any form is strictly
prohibited.
• Candidate should check that the printed seat
number is correct and verify that the answer book
has all pages serially numbered before filling all
other details.
Page 2
2
INSTRUCTIONS TO CANDIDATES
The Candidate shall
1. Produce the admission card on demand
to competent authorities during the
examination.
2. Enter the seat number and other
particulars in the space provided on
every main answer book and
supplement.
3. Verify that the Block Supervisor has
signed in the appropriate space on the
main answer book and also the
supplements.
4. Not be allowed to leave the examination
hall during the first ONE HOUR and also
the last TEN minutes of the examination.
5. Not damage/scribble the seat no./
barcode sticker.
6. Not indulge in any malpractice like. Pg No. Examiner Moderator Chief
• Carrying written material into the Moderator
examination hall.
03
• Communicating in any manner with
other candidates in the examination 04 & 05
hall.
06 & 07
• Passing slips of paper, answer book
or supplements to other candidates. 08 & 09
• Impersonating another candidates. 10 & 11
• Attaching currency notes to the
answer books. 12 & 13
• Copying from another candidate or 14
vice versa.
16 & 17
• Leaving the examination hall without
submitting answer book to the 18
supervisor.
Sup. 1
• Using of coloured thread to tie
answer books. Sup. 2
7. Abide by the rules of dicipline. Sup. 3
8. Stop writing on the answer book after
the ringing of the final bell. Sup. 4
9. Stick the hollow craft sticker on the Sup. 5
main answer book as well as on the
supplement after the final bell. Sup. 6
10. Not leave the seat till all answer books TOTAL
are collected and counted by the
Total in
supervisor.
words
NOTE : Apptt. No.
Candidate shall be liable for penalty
imposed by the board for the violation Sign
of any or all of the above clauses.
H-4504 Verification
INSTRUCTIONS TO CANDIDATES
The Candidate shall
1. Produce the admission card on demand
to competent authorities during the
examination.
2. Enter the seat number and other
particulars in the space provided on
every main answer book and
supplement.
3. Verify that the Block Supervisor has
signed in the appropriate space on the
main answer book and also the
supplements.
4. Not be allowed to leave the examination
hall during the first ONE HOUR and also
the last TEN minutes of the examination.
5. Not damage/scribble the seat no./
barcode sticker.
6. Not indulge in any malpractice like. Pg No. Examiner Moderator Chief
• Carrying written material into the Moderator
examination hall.
03
• Communicating in any manner with
other candidates in the examination 04 & 05
hall.
06 & 07
• Passing slips of paper, answer book
or supplements to other candidates. 08 & 09
• Impersonating another candidates. 10 & 11
• Attaching currency notes to the
answer books. 12 & 13
• Copying from another candidate or 14
vice versa.
16 & 17
• Leaving the examination hall without
submitting answer book to the 18
supervisor.
Sup. 1
• Using of coloured thread to tie
answer books. Sup. 2
7. Abide by the rules of dicipline. Sup. 3
8. Stop writing on the answer book after
the ringing of the final bell. Sup. 4
9. Stick the hollow craft sticker on the Sup. 5
main answer book as well as on the
supplement after the final bell. Sup. 6
10. Not leave the seat till all answer books TOTAL
are collected and counted by the
Total in
supervisor.
words
NOTE : Apptt. No.
Candidate shall be liable for penalty
imposed by the board for the violation Sign
of any or all of the above clauses.
H-4504 Verification
Page 3
2024 III 02 0930 Marks E M CM
Pg. 3 3
Time : 2 Hours COOKERY (CWSN)
Subject Code
H 4 5 0 4
Total No. of Questions : 36 (Printed Pages : 14) Maximum Marks : 40
INSTRUCTIONS : (i) All questions are compulsory.
(ii) Question number 1 to 10 are Multiple Choice Questions.
Choose and write the correct answer.
(iii) Question number 11 to 20 are Fill in the blanks. Write
the appropriate words.
(iv) Question number 21 to 30 are True or False statements.
Write True if the statement is true and correct and False
if is not.
(v) Answer question number 31 to 36 in about 20 words.
(vi) Internal choice between question number 31 and 32.
Question Number 1 to 10 are multiple choice questions. Choose and
write the correct answer :
1. Soft boiled egg is cooked for ................................. . 1
• 3 minutes
• 6 minutes
• 9 minutes
• 12 minutes
Answer ...............................................................................................................
H-4504 P.T.O.
Pg. 3 3
Time : 2 Hours COOKERY (CWSN)
Subject Code
H 4 5 0 4
Total No. of Questions : 36 (Printed Pages : 14) Maximum Marks : 40
INSTRUCTIONS : (i) All questions are compulsory.
(ii) Question number 1 to 10 are Multiple Choice Questions.
Choose and write the correct answer.
(iii) Question number 11 to 20 are Fill in the blanks. Write
the appropriate words.
(iv) Question number 21 to 30 are True or False statements.
Write True if the statement is true and correct and False
if is not.
(v) Answer question number 31 to 36 in about 20 words.
(vi) Internal choice between question number 31 and 32.
Question Number 1 to 10 are multiple choice questions. Choose and
write the correct answer :
1. Soft boiled egg is cooked for ................................. . 1
• 3 minutes
• 6 minutes
• 9 minutes
• 12 minutes
Answer ...............................................................................................................
H-4504 P.T.O.
Page 4
4
2. The green pigment found in radish leaves is called ................................. . 1
• Chlorophyll
• Carotenoid
• Anthocyanin
• Flavone
Answer ...............................................................................................................
3. The common nature's gift of sugar in liquid form is ................................. . 1
• Liquid Jaggery
• Maple Syrup
• Corn Syrup
• Honey
Answer ...............................................................................................................
4. A milk product obtained by coagulating milk with acid and Rennet
is ................................. . 1
• Ghee
• Butter
• Cheese
• Curd
Answer ...............................................................................................................
H-4504
2. The green pigment found in radish leaves is called ................................. . 1
• Chlorophyll
• Carotenoid
• Anthocyanin
• Flavone
Answer ...............................................................................................................
3. The common nature's gift of sugar in liquid form is ................................. . 1
• Liquid Jaggery
• Maple Syrup
• Corn Syrup
• Honey
Answer ...............................................................................................................
4. A milk product obtained by coagulating milk with acid and Rennet
is ................................. . 1
• Ghee
• Butter
• Cheese
• Curd
Answer ...............................................................................................................
H-4504
Page 5
Marks E M CM
Pg. 4 & 5 5
5. When set menus are planned for specific number of days and repeated all
over again, it is called as a ................................. . 1
• Cycle menu
• Selective menu
• Buffet menu
• Banquet menu
Answer ...............................................................................................................
6. The white transparent thick liquid which surrounds the yolk is called
................................. . 1
• Shell
• Membrane
• Chalazae
• Albumen
Answer ...............................................................................................................
7. Carotene is a form of ................................. . 1
• Vitamin A
• Vitamin B
• Vitamin C
• Vitamin D
Answer ...............................................................................................................
H-4504 P.T.O.
Pg. 4 & 5 5
5. When set menus are planned for specific number of days and repeated all
over again, it is called as a ................................. . 1
• Cycle menu
• Selective menu
• Buffet menu
• Banquet menu
Answer ...............................................................................................................
6. The white transparent thick liquid which surrounds the yolk is called
................................. . 1
• Shell
• Membrane
• Chalazae
• Albumen
Answer ...............................................................................................................
7. Carotene is a form of ................................. . 1
• Vitamin A
• Vitamin B
• Vitamin C
• Vitamin D
Answer ...............................................................................................................
H-4504 P.T.O.
Page 6
6
8. The unrefined sugar crystals are brown in colour and is called
................................. . 1
• Icing Sugar
• White Granulated Sugar
• Brown Sugar
• Coarse Sugar
Answer ...............................................................................................................
9. Sandesh, a popular sweet dish is made from ................................. . 1
• Khoa
• Paneer
• Curd
• Milk cream
Answer ...............................................................................................................
10. A card presented before a customer in a restaurant, having details of foods
along with their prices is called a ................................. . 1
• Bin Card
• Purchase card
• Menu Card
• Gift Card
Answer ...............................................................................................................
H-4504
8. The unrefined sugar crystals are brown in colour and is called
................................. . 1
• Icing Sugar
• White Granulated Sugar
• Brown Sugar
• Coarse Sugar
Answer ...............................................................................................................
9. Sandesh, a popular sweet dish is made from ................................. . 1
• Khoa
• Paneer
• Curd
• Milk cream
Answer ...............................................................................................................
10. A card presented before a customer in a restaurant, having details of foods
along with their prices is called a ................................. . 1
• Bin Card
• Purchase card
• Menu Card
• Gift Card
Answer ...............................................................................................................
H-4504
Page 7
Marks E M CM
Pg. 6 & 7 7
Question Number 11 to 20 are fill in the blanks. Write the
appropriate words.
11. Egg is a rich source of minerals like Iron, Phosphorus, Calcium and
................................. . 1
Answer ...................................................................................................................
12. The agents responsible for darkening the Vegetables when exposed to air are
called ................................. 1
Answer ...............................................................................................................
13. Corn syrup is made by the action of dilute acid on ................................. . 1
Answer ...............................................................................................................
14. Carbohydrates in milk are known as ................................. . 1
Answer ...............................................................................................................
15. Menu forms the basis of ................................. . 1
Answer ...............................................................................................................
16. A fresh egg will have the yolk in the ................................. . 1
Answer ...............................................................................................................
H-4504 P.T.O.
Pg. 6 & 7 7
Question Number 11 to 20 are fill in the blanks. Write the
appropriate words.
11. Egg is a rich source of minerals like Iron, Phosphorus, Calcium and
................................. . 1
Answer ...................................................................................................................
12. The agents responsible for darkening the Vegetables when exposed to air are
called ................................. 1
Answer ...............................................................................................................
13. Corn syrup is made by the action of dilute acid on ................................. . 1
Answer ...............................................................................................................
14. Carbohydrates in milk are known as ................................. . 1
Answer ...............................................................................................................
15. Menu forms the basis of ................................. . 1
Answer ...............................................................................................................
16. A fresh egg will have the yolk in the ................................. . 1
Answer ...............................................................................................................
H-4504 P.T.O.
Page 8
8
17. Fruits are canned in ................................. . 1
Answer ...............................................................................................................
18. Molasses contains some invert sugar and ................................. . 1
Answer ...............................................................................................................
19. The milk from which cream has been removed is known
as ....................................................... . 1
Answer ...............................................................................................................
20. The food served to customers should be colourful, attractive, having good
texture, flavour and ................................. . 1
Answer ...............................................................................................................
Question Number 21 to 30 are True or False statements. Write True
if the statement is True and correct and False if is not.
21. Egg is not a versatile food item. 1
Answer ...............................................................................................................
22. Lady fingers and French beans are green leafy Vegetables. 1
Answer ...............................................................................................................
H-4504
17. Fruits are canned in ................................. . 1
Answer ...............................................................................................................
18. Molasses contains some invert sugar and ................................. . 1
Answer ...............................................................................................................
19. The milk from which cream has been removed is known
as ....................................................... . 1
Answer ...............................................................................................................
20. The food served to customers should be colourful, attractive, having good
texture, flavour and ................................. . 1
Answer ...............................................................................................................
Question Number 21 to 30 are True or False statements. Write True
if the statement is True and correct and False if is not.
21. Egg is not a versatile food item. 1
Answer ...............................................................................................................
22. Lady fingers and French beans are green leafy Vegetables. 1
Answer ...............................................................................................................
H-4504
Page 9
Marks E M CM
Pg. 8 & 9 9
23. Soya oil has the lowest smoking point among oils. 1
Answer ...............................................................................................................
24. Homogenized milk has a creamier texture and whiter appearance. 1
Answer ...............................................................................................................
25. Fixed menus are called A la Carte menus. 1
Answer ...............................................................................................................
26. The egg shell is porous in nature. 1
Answer ...............................................................................................................
27. Citrus fruits are a good source of vitamin A. 1
Answer ...............................................................................................................
28. Oils having a high smoking points is not good for frying. 1
Answer ...............................................................................................................
29. Condensed milk can be used in making sweet dishes. 1
Answer ...............................................................................................................
30. Menu planning helps us to function in an efficient and organized
manner. 1
Answer ...............................................................................................................
H-4504 P.T.O.
Pg. 8 & 9 9
23. Soya oil has the lowest smoking point among oils. 1
Answer ...............................................................................................................
24. Homogenized milk has a creamier texture and whiter appearance. 1
Answer ...............................................................................................................
25. Fixed menus are called A la Carte menus. 1
Answer ...............................................................................................................
26. The egg shell is porous in nature. 1
Answer ...............................................................................................................
27. Citrus fruits are a good source of vitamin A. 1
Answer ...............................................................................................................
28. Oils having a high smoking points is not good for frying. 1
Answer ...............................................................................................................
29. Condensed milk can be used in making sweet dishes. 1
Answer ...............................................................................................................
30. Menu planning helps us to function in an efficient and organized
manner. 1
Answer ...............................................................................................................
H-4504 P.T.O.
Page 10
10
Answer question number 31 to 36 in about 20 words :
Internal choice between question number 31 and 32.
31. Write the different characteristics of a fresh egg. 2
Answer ............................................................................................................................
............................................................................................................................................
............................................................................................................................................
............................................................................................................................................
............................................................................................................................................
............................................................................................................................................
............................................................................................................................................
Or
32. Why is egg protein considered good ?
Answer ............................................................................................................................
............................................................................................................................................
............................................................................................................................................
............................................................................................................................................
............................................................................................................................................
H-4504
Answer question number 31 to 36 in about 20 words :
Internal choice between question number 31 and 32.
31. Write the different characteristics of a fresh egg. 2
Answer ............................................................................................................................
............................................................................................................................................
............................................................................................................................................
............................................................................................................................................
............................................................................................................................................
............................................................................................................................................
............................................................................................................................................
Or
32. Why is egg protein considered good ?
Answer ............................................................................................................................
............................................................................................................................................
............................................................................................................................................
............................................................................................................................................
............................................................................................................................................
H-4504
Page 11
Marks E M CM
Pg. 10 & 11
11
33. What changes occur in fruits on ripening ? 2
Answer ............................................................................................................................
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............................................................................................................................................
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............................................................................................................................................
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34. List two properties of sugar. 2
Answer ............................................................................................................................
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............................................................................................................................................
............................................................................................................................................
............................................................................................................................................
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H-4504 P.T.O.
Pg. 10 & 11
11
33. What changes occur in fruits on ripening ? 2
Answer ............................................................................................................................
............................................................................................................................................
............................................................................................................................................
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............................................................................................................................................
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34. List two properties of sugar. 2
Answer ............................................................................................................................
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H-4504 P.T.O.
Page 12
12
35. Explain the term ‘‘Pasteurization of milk.’’ 2
Answer ............................................................................................................................
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............................................................................................................................................
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36. What is Counter Service ? 2
Answer ............................................................................................................................
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H-4504
35. Explain the term ‘‘Pasteurization of milk.’’ 2
Answer ............................................................................................................................
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36. What is Counter Service ? 2
Answer ............................................................................................................................
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H-4504
Page 13
Marks E M CM
Pg. 12 & 13 13
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H-4504 P.T.O.
Pg. 12 & 13 13
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H-4504 P.T.O.
Page 14
Marks E M CM
14 Pg. 14
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H-4504
14 Pg. 14
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H-4504
Document Details
| Board / Org | Goa Board |
| Exam | Class 12 |
| Type | Question Paper |
| Pages | 14 |
| Updated | 30 Apr 2026 |