CBSE Class 12 Sample Paper 2022 for Food Production Term 1

CBSE | DEPARTMENT OF SKILL EDUCATION
FOOD PRODUCTION (SUBJECT CODE-809)
CLASS XII (SESSION 2021-2022)
BLUE PRINT FOR SAMPLE QUESTION PAPER FOR TERM -1
Max. Time Allowed: 1½ hours Max. Marks: 30

PART A - EMPLOYABILITY SKILLS (05 MARKS):

UNIT NO. OF QUESTIONS
NAME OF THE UNIT
NO. (1 MARK EACH)
1 Communication Skills-IV 2
2 Self-Management Skills-IV 2
3 Information and Communication Technology Skills-IV 2
TOTAL QUESTIONS 6 Questions
NO. OF QUESTIONS TO BE ANSWERED Any 5 Questions
TOTAL MARKS 1 x 5 = 5 marks

PART B - SUBJECT SPECIFIC SKILLS (25 MARKS):

UNIT NO. OF QUESTIONS
NAME OF THE UNIT
NO. (1 MARK EACH)
1. Indian Regional Cookery 13

2. Indian Snacks 6

3. Indian Gravies 4

4. Indian Sweets 6

5. Presentation of Indian Meals 3

TOTAL QUESTIONS 32 Questions

NO. OF QUESTIONS TO BE ANSWERED 25 Questions

TOTAL MARKS 1 x 25 = 25 MARKS

809-SQP-XII Term 1 (2021-22) 1

CBSE | DEPARTMENT OF SKILL EDUCATION
FOOD PRODUCTION (SUBJECT CODE: 809)
CLASS XII (SESSION 2021-2022)
SAMPLE QUESTION PAPER FOR TERM -1
Max. Time Allowed: 1½ hours Max. Marks: 30

General Instructions:
1. Please read the instructions carefully
2. This Question Paper is divided into 03 sections, viz., Section A, Section B and Section C.
3. Section A is of 05 marks and has 06 questions on Employability Skills.
4. Section B is of 20 marks and has 25 questions on Subject specific Skills.
5. Section C is of 05 marks and has 07 competency-based questions.
6. Do as per the instructions given in the respective sections.
7. Marks allotted are mentioned against each section/question.
8. All questions must be attempted in the correct order

SECTION A

Answer any 5 questions out of the given 6 questions on Employability Skills (1 x 5 = 5 marks)

1. Which is not the step of active listening? 1
a. Contact
b. Reflective feedback
c. Expansion
d. Absorb
2. Your brother is hardworking and organized, which personality trait he exhibits? 1
a. Extraversion
b. Conscientiousness
c. Agreeableness
d. Emotional stability
3. Extension of an Open Office Calc file is ____________ 1
a. .doc
b. .odx
c. .ODP
d. .ods
4. Which point will you consider before appearing for an interview? 1
a. Prepare a list of references
b. Sit in correct posture
c. Do smile
d. Don’t talk to quickly
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5. Sapna wants to change the spelling of a word in the entire document. Advise her with 1
the correct option for it.
a. Copy
b. Align Left
c. Find and Replace
d. Paste
6. A person suffering from Narcissistic personality disorder may exhibit the symptom of- 1
a. Detached and indifferent
b. Extreme perfectionism
c. Impulsive actions
d. Lack of empathy

SECTION B

Answer any 20 questions out of the given 25 questions (1 x 20 = 20 marks)

7. The main ingredient used for preparation of Khar is- 1
a. Jack fruit
b. Raw papaya
c. Yam
d. Betel nut
8. Match the following- 1
Sweets Festivals
A. Til gajak I. Holi
B. Shrikhand II. Eid
C. Zarda III. Lohri
D. Gujjia IV. Gudi Padwa
Choose the correct option.
a. A III, B IV, C II, D I
b. A II, B III, C I, D IV
c. A I, B II, C IV, D III
d. A IV, B I, C III, D II
9. Name the bread prepared using fermented dough of wheat flour . 1
a. Pathiri
b. Sidu
c. Bhakar
d. Akki roti
10. Which of the following statement is correct? 1
a. Include off season vegetables
b. Prefer saturated fats
c. Use whole grain flour instead of refined flour
d. Salads should not be served

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11. A snack prepared by using fermented batter of gram flour is- 1
a. Dhokla
b. Khaman
c. Fafda
d. Khandvi
12. The dish prepared using local fish in mustard based gravy is- 1
a. Doi mach
b. Macha ghanta
c. Macha besara
d. Patrani macchi
13. Match the following- 1
Sugar Syrup Stage Sweets
A. Half Thread I. Chikki
B. Two thread II. Coating of Gujiya
C. Three thread III. Rasgulla
D. One Thread IV. Gajak
Choose the correct option.
a. A IV, B II, C I, D III
b. A II, B III, C IV, D I
c. A III, B IV, C I, D II
d. A IV , B I, C III, D II
14. Mention the main ingredient used to prepare murar ke kebab. 1
a. Corn
b. Spinach
c. Milk
d. Lotus stem
15. An example of micro green is - 1
a. Arugula
b. Chives
c. Soya greens
d. Spring onion greens
16. Match the following- 1
Ingredients Snacks
A. Rice flour I. Dimmer Devil
B. Egg II. Fuluri
C. Black gram III. Murukku
D. Cauliflower IV. Vada
Choose the correct option.
a. A III ,B I, C IV,D II
b. A IV, B II, C I,D III
c. A I ,B III ,C II, D IV
d. A II, B IV, C III,D I

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17. In which cuisine, Bhakarwadi is served as snack ? 1
a. Punjab
b. Maharashtra
c. Karnataka
d. Goa
18. A vegetable preparation in coconut milk and sour curd is- 1
a. Poriyals
b. Variyals
c. Kootu
d. Avial
19. Which is the correct difference between peda and petha? 1
a. In peda palm jaggery is used where as coconut milk is used in petha.
b. Peda is prepared by steaming where as petha is fried.
c. The main ingredient used for preparation of peda is khoya where as for petha
is ash gourd.
d. Peda is famous sweet dish of south zone where as petha is of east zone.
20. Which preserve is prepared using fruit and sugar? 1
a. Jams
b. Jellies
c. Marmalades
d. Crisps
21. A combination of five dals, vegetable and mutton preparation is- 1
a. Oondhiyu
b. Chitranna
c. Dhansak
d. Huli
22. What can be added to thicken brown gravy? 1
a. Bay leaf
b. Butter
c. Clove
d. Cashew nut paste
23. Name the dish prepared by rice flour dough stuffed with lentil paste. 1
a. Dal bafla
b. Sanpiau
c. Dal Peetha
d. Kozhambu
24. The traditional Bengali sweet made of pancakes is- 1
a. Thekua
b. Chamcham
c. Bhapa Doi
d. Patisapta
25. Which ingredient is used as meat tenderizer? 1
a. Ker
b. Kachri
c. Kokum
d. Ver

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26. A snack which is prepared using Bengal gram is- 1
a. Sev Usal
b. Chikvi
c. Ghoogni
d. Fuluri
27. Match the following- 1
Method of cooking Snack
A. Steaming I. Aloo kabli
B. Deep frying II. Poha
C. Sauteing III. Idli
D. Boiling IV. Singhara
Choose the correct option.
a. A III, B I, C IV, D II
b. A IV, B II, C III ,D IV
c. A II, B III , C I, D II
d. A III, B IV, C II, D I
28. A fish curry prepared using coconut milk is- 1
a. Xacuti
b. Caldeen
c. Sorpotel
d. Vindaloo
29. While preparing brown gravy ,onion should not be undercooked as it- 1
a. Imparts bitter taste
b. Gives red colour to gravy
c. Curdles the gravy
d. Never blend with gravy
30. The pancakes made up of fermented rice flour batter is- 1
a. Appams
b. Idiappams
c. Puttu
d. Pathiri
31. For preparing vegetable kormas which gravy should be prepared- 1
a. Green
b. Brown
c. White
d. Kadhai

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SECTION C
(COMPETENCY BASED QUESTIONS)

Answer any 5 questions out of the given 7 questions (1 x 5 = 5 marks)

32. The famous Kashmiri banquet called Waazwan is a feast and comprises of thirty six 1
courses of food served in order. Specially prepared by cooks known as wazas, the
meal is served in large bronze thali called ‘thramis’ that can be shared by four persons
and indicates brotherhood.

Following is the list of the ingredients –
i. Ver
ii. Potli masala
iii. Shallots
iv. Kokum
v. Panch poran

Which of the above ingredients are always used by wazas?
a. i and iii
b. ii and iv
c. iii and v
d. i and iv
33. Mrs. Verma has developed interest in preparing sweets at home . She is fond of 1
chocolate burfi .
Guide her the appropriate temperature at which sugar syrup should be heated for
preparing chocolate burfi.
a. 100* C
b. 112 *C – 116* C
c. 121* C – 130* C
d. 118*C- 120*C
34. The splendour of Nawabi era is still evident in the food spread called Dastarkhwan. 1
Although Awadh is not a state anymore, the Mughlai food of Lucknow and
surroundings is known as Awadhi cuisine. Galavati kebab is one of the famous dish of
this cuisine.
Which utensil and main ingredient is used for preparing this kebab?
a. Deg and Fish
b. Lagaan and Channa dal
c. Mahi tawa and Lamb
d. Handi and Mutton
35. Sunil is preparing makhani gravy. He needs tomato ,ginger, garlic, cream, oil, spices, 1
etc. for the gravy.
While selecting tomatoes which point should be considered by him?
a. Sour tomatoes
b. Round tomatoes
c. Deep red tomatoes
d. Small tomatoes

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36. You had visited your friend’s house who is from South India for the celebration of 1
Janmashtami puja. He served you with formal meal but you liked the taste of snack
the most .
Which snack was served ?
a. Murukku
b. Channa Sundal
c. Banana chips
d. Kuzhi paniyaram
37. During summer break you visited Puri temple at Orrisa. Which sweet was offered to 1
Lord Jagannath ?
a. Chenna Poda
b. Sandesh
c. Chamcham
d. Thekua
38. Your uncle went to Andhra Pradesh to visit his friend’s place. He liked the food of that 1
place specially Dalcha and Haleem.

What is the difference between Dalcha and Haleem?
a. Dalcha is fish preparation where as Haleem is mutton preparation.
b. Dalcha is prepared by deep frying where as Haleem is prepared by shallow
frying.
c. Dalcha is meat preparation with channa dal where as Haleem is lamb
preparation with broken wheat.
d. Dalcha is famous dish of Andhra Pradesh where as Haleem is of Kerala.

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