TN 11th Question Paper 2022 Food Service Management

No. of Printed Pages : 8
6090
!6090IstYearFoodServiceManagement! £vÄ Gs
Register Number

Part III — Vocational Subjects
(Home Science Area)

EnÁP ÷©»õsø©
FOOD SERVICE MANAGEMENT
( uªÌ ©ØÖ® B[Q» ÁÈ / Tamil & English Version )

Põ» AÍÄ : 3.00 ©o ÷|µ® ] [ ö©õzu ©v¨ö£sPÒ : 90
Time Allowed : 3.00 Hours ] [ Maximum Marks : 90

AÔÄøµPÒ : (1) AøÚzx ÂÚõUPЮ \›¯õP £vÁõQ EÒÍuõ GߣuøÚ \›£õºzxU
öPõÒÍÄ®. Aa_¨£vÂÀ SøÓ°¸¨¤ß, AøÓU PsPõo¨£õÍ›h®
EhÚi¯õPz öu›ÂUPÄ®.
(2) }»® AÀ»x P¸¨¦ ø©°øÚ ©mk÷© GÊxÁuØS®,
AiU÷PõikÁuØS® £¯ß£kzu ÷Ásk®. £h[PÒ ÁøµÁuØS
ö£ß]À £¯ß£kzuÄ®.
Instructions : (1) Check the Question paper for fairness of printing. If there is any lack
of fairness, inform the Hall Supervisor immediately.
(2) Use Blue or Black ink to write and underline and pencil to draw
diagrams.

£Sv & I / PART - I

SÔ¨¦ : (i) AøÚzx ÂÚõUPÐUS® Âøh¯ÎUPÄ®. 15x1=15

(ii) öPõkUP¨£mkÒÍ ©õØÖ ÂøhPÎÀ ªPÄ® Hئøh¯ Âøhø¯z
÷uº¢öukzxU SÔ±mkhß Âøh°øÚ²® ÷\ºzx GÊuÄ®.
Note : (i) Answer all the questions.

(ii) Choose the most appropriate answer from the given four alternatives and
write the option code and the corresponding answer.

6090 2

1. ÁõiUøP¯õͺPÒ __________ EnøÁ÷¯ ¸®¦QÓõºPÒ.
(A) B÷µõUQ¯® u¸® £õxPõ¨£õÚ
(B) B÷µõUQ¯©õÚ
(C) EhÚi¯õP EsnUTi¯
(D) £õxPõ¨£õÚ
Customers look for food which is __________.
(a) healthy and safe
(b) healthy
(c) ready to eat
(d) safe

2. C¢v¯õÂß •uÀ EnÄ Âkv¯õÚ uõä©PõÀ ÷£»ì {ÖÁ¨£mkÒÍ Ch®
__________.
(A) ÷PõÁõ (B) ö\ßøÚ (C) ÷PµÍõ (D) •®ø£
The first Indian hotel Tajmahal Palace is located in __________.
(a) Goa (b) Chennai (c) Kerala (d) Mumbai

3. EnÄ ÁøPPÎß «x öPõzu©À¼ uøÇø¯ A»[P›¨£uõÀ EnÂß __________
÷©®£k®.
(A) ÁøP (B) ÷uõØÓ® (C) _ØÖa`ÇÀ (D) öuõkußø©
Garnishing with coriander improves __________ of the food.
(a) Variety (b) Appearance (c) Ambience (d) Texture

4. __________ EnøÁa `hõP u¯õº{ø»°À øÁzv¸US® \õuÚ® BS®.
(A) ¤÷Ímhº (B) åõL¤[ iè
(C) £õzvµ[PÒ (D) \õ»m Qsn®
__________ device is used to keep the food warm during service.
(a) Platter (b) Chafing dish
(c) Utensils (d) Salad bowl

3 6090
5. En¾ÒÍ ö|õvPøÍ AÈzuÀ AÀ»x ö\¯¼ÇUPa ö\´uÀ ‰»®
EnĨö£õ¸mPÒ AÊSÁøuz ukzuÀ AÀ»x uõ©u¨£kzxuÀ __________
GßÖ AøÇUP¨£kQÓx.
(A) ÁiPmkuÀ (B) öÁ¨£¨£kzxuÀ
(C) Pv›¯UPzvØS Em£kzxuÀ (D) ¤Íõßa][
By destruction or inactivation of enzymes through prevention or delay of self
decomposition of food is called __________.

(a) filtration (b) heating

(c) radiation (d) blanching

6. £L÷£ Gߣx __________ EnÄ ÁÇ[S® •øÓ°À J¸ ÁøP BS®.
(A) Czuõ¼¯ß (B) ¤öµg_ (C) C¢v¯ß (D) ø\Üì
Buffet style is the variation of __________ food service.

(a) Italian (b) French (c) Indian (d) Chinese

7. __________ Gߣx ^ÚõÂß •UQ¯©õÚ EnÄ.

(A) ^ì (B) £õìuõ (C) \¨£õzv (D) ¡kÀì
__________ is the staple food in China.

(a) Cheese (b) Pasta (c) Chappathi (d) Noodles

8. EnÄ öPkuø»z uºUS® ÁÈ•øÓPøͨ £ØÔ¯ AÔ¯À __________.
(A) EnÄ £uÛkuÀ (B) EnÄ £õxPõzuÀ
(C) EnÄ öuõÈÀ~m£® (D) EnÄ AÔ¯À
Science which deals about the process of prevention of decay is __________.

(a) Food Processing (b) Food Preservation

(c) Food Technology (d) Food Science

6090 4

9. ö£õ¸¢uõu JßøÓz ÷uº¢öukUPÄ® :
(A) æöáÀ»õêì (B) £õmk¼\®
(C) ìöhLø£÷»õPõUPÀ (D) \õÀ÷©õöÚÀ»õ]ì
Find odd one out :
(a) Shigellosis (b) Botulism
(c) Staphylococcal (d) Salmonellosis

10. £¯ß£kzuz uSv¯ØÓuõPU P¸u¨£k® EnøÁ __________ ÷Ásk®.
(A) ÷©¾® öPmk¨÷£õÁøuz ukUP EhÚi¯õP EøÓ{ø»°À øÁzuÀ
(B) ÃmiÀ ÁͺUPUTi¯ »[SPÐUS AÎzuÀ
(C) EhÚi¯õP APØÖuÀ / uºzuÀ
(D) Q¸ªPøÍ AÈUP |ßS \ø©zuÀ
Foods considered unfit for use should be __________.
(a) Frozen immediately to prevent further spoilage
(b) Feed them to domestic animals
(c) Discarded at once
(d) Cooked well to destroy germs

11. \ø©¯À Ak¨¦US ÷©÷» øÁUP¨£k® ¦øP ÷£õUQPÒ __________ I APØÖ®.
(A) §a]PÒ (B) y_ (C) C¸mk (D) Áõ\øÚ
Extraction hoods above cooking range removes __________.
(a) Insects (b) Impurities (c) Darkness (d) Flavour

12. __________ Gߣx _zuªÀ»õu Esnz uSv¯ØÓ EnÂÚõÀ HØ£kQÓx.
(A) EnÄ Âå©õuÀ (B) EnÄ öuõØÖ
(C) ö|õvzuÀ (D) EnÄ öPkuÀ
The term __________ means foods which are not fit to be eaten for sanitary reasons.
(a) Food Poisoning (b) Contamination
(c) Fermentation (d) Food spoilage

5 6090
13. ö£õ¸zxP :
(1) ~sq°›PøÍ }USuÀ (i) ÷PÛ[
(2) öÁ¨£{ø»ø¯ ©õØÖuÀ (ii) E¨¦ ÷\ºzuÀ
(3) pH ©v¨ø£ ©õØÖuÀ (iii) Q¸ª ¦Põ Põ¨¦
(4) PõØÔøÚ APØÖuÀ (iv) SιmkuÀ
(A) (1)-(ii), (2)-(iv), (3)-(iii), (4)-(i)
(B) (1)-(ii), (2)-(iii), (3)-(i), (4)-(iv)
(C) (1)-(iii), (2)-(i), (3)-(iv), (4)-(ii)
(D) (1)-(iii), (2)-(iv), (3)-(ii), (4)-(i)
Match the following.
(1) Keeping away from micro-organisms (i) Canning
(2) Changing the temperature (ii) Addition of salt
(3) Changing the pH (iii) Asepsis
(4) Removal of air (iv) Refrigeration
(a) (1)-(ii), (2)-(iv), (3)-(iii), (4)-(i)
(b) (1)-(ii), (2)-(iii), (3)-(i), (4)-(iv)
(c) (1)-(iii), (2)-(i), (3)-(iv), (4)-(ii)
(d) (1)-(iii), (2)-(iv), (3)-(ii), (4)-(i)

14. `mhk¨¦, }µõ öPõvP»ß BQ¯øÁ __________ ß RÌ Ah[S®.
(A) ]Ô¯ P¸ÂPÒ (B) £›©õÖ® P¸ÂPÒ
(C) u¯õ›¨¦ P¸ÂPÒ (D) C¯¢vµ P¸ÂPÒ
Steamer, boiling pans come under __________ equipment.
(a) small (b) service
(c) production (d) mechanical

15. öÁâh¤Ò øµì u¯õ›UP¨£k®÷£õx Põ´PÔPøÍ __________ Cga xskPÍõP
öÁmh ÷Ásk®.
(A) 3 4 × 3 4 (B) 12 × 12 (C) 1×1 (D) 1 ×1
4 4
In preparing vegetable rice, vegetables are cut into __________ inch Dice.

(a) 3 ×3 (b) 1 ×1 (c) 1×1 (d) 1 ×1
4 4 2 2 4 4

6090 6

£Sv & II / PART - II
SÔ¨¦ : GøÁ÷¯Ý® £zx ÂÚõUPÐUS Âøh¯ÎUPÄ®. ÂÚõ Gs 28 &US
Pmhõ¯® Âøh¯ÎUPÄ®. 10x3=30
Note : Answer any ten questions. Question No. 28 is Compulsory.

16. EnÁP {ÖÁÚ[PÎß Áͺa]USU Põµn©õÚ ‰ßÖ ‘T’ &PÒ £ØÔ GÊxP.
Mention three T’s responsible for the growth of food service industry.

17. EnÄ u¯õº£kzv øÁzuÀ ©ØÖ® ÁÇ[Su¼À ÁõiUøP¯õͺPøÍU
PÁ¸ÁuØS GßöÚßÚ ÁÈ•øÓPøÍ ÷©ØöPõÒÁõ´ ?
In presentation and service of food what are the steps you will take to attract the
customer ?

18. ""EnÁP E£-P-µ-n[PÒ'' & Áøµ¯ÖUPÄ®.
Define equipment.

19. E£Pµn[PøÍ ö\¯À£k® Âuzøu¨ ö£õ¸zx ÁøP¨£kzxP.
Classify equipments according to the mode of operation.

20. ~sq°›PÍõÀ EnÄ AÊSÁøuz ukzuÀ AÀ»x uõ©u¨£kzu
¤ß£ØÓ¨£k® |õßS ÁÈ•øÓPøÍ GÊxP.
Write the four ways that are followed to prevent or delay of microbial decomposition
of foods.

21. £À÷ÁÖ ÁøP¯õÚ EnĨ £mi¯ø»U SÔ¨¤kP.
Point out the different types of menu.

22. ÷uº¢öukUP¨£mh EnĨ£mi¯À £ØÔ GÊxP.
Write on selective menu.

23. Czuõ¼¯ß \ø©¯ØPø»°À £¯ß£kzu¨£k® ö£õxÁõÚ EnĨ ö£õ¸ÒPÒ
]»ÁØøÓ GÊxP.
List the common ingredients used in Italian cuisine.

7 6090
24. }sh |õmPÐUS öPhõ©À C¸US® EnÄPÒ £ØÔ GÊxP.
Write about stable or non-perishable foods.

25. ö|õvzuÀ GßÓõÀ GßÚ ?
What is Fermentation ?

26. «ßPÒ öPmk¨÷£õÚøu AÔ²® AÔSÔPÒ ¯õøÁ ?
What are the signs noted in spoilt fishes ?

27. EnÄ £õxPõzuÀ & Áøµ¯ÖUPÄ®.
Define Preservation.

28. EnÄ £õxPõzu¼ß Ai¨£øhU ÷Põm£õkPøÍ GÊxP.
Enlist the basic principles of food preservation.

£Sv & III / PART - III
SÔ¨¦ : H÷u-Ý® I¢x ÂÚõUPÐUS Âøh¯ÎUPÄ®. ÂÚõ Gs 35 &US Pmhõ¯®
Âøh¯ÎUPÄ®. 5x5=25
Note : Answer any five questions. Question No. 35 is Compulsory.

29. EnÁP {ÖÁÚzvß Áͺa] £ØÔ ÂÁ›UPÄ®.
Outline the growth of food service industry.

30. EnÁPzvß _ØÖa`ÇÀ £ØÔ ÂÍUSP.
Explain about good ambience in a restaurant.

31. EnÄzuµ ÁÈPõmiø¯ AmhÁøn¨£kzxP.
Tabulate food quality indicators.

32. E£Pµn[Pøͨ £µõ©›UP EuÄ® ÂvPÒ I¢vøÚ ÂÁ›UPÄ®.
Write any 5 points for care of the equipments.

33. EnÄ £u¨£kzxÁvß •UQ¯zxÁzvøÚ¨ £mi¯¼kP.
Enlist the significance of food preservation.

6090 8

34. uõ¨Í ÷uõz ©ØÖ® A»Põºi EnĨ £mi¯ø» ÷ÁÖ£kzvU PõmkP.
Bring out the difference between a Table d’hôte and À la carte menu.

35. öÁsön´ ©ØÖ® £õ»õøhUPmi u¯õ›zuø» ÂÍUSP.
Explain about production of Butter and Cheese.

£Sv & IV / PART - IV
SÔ¨¦ : AøÚzx ÂÚõUPÐUS® Âøh¯ÎUPÄ®. 2x10=20

Note : Answer all the questions.
36. (A) EnĨö£õ¸mPøÍ Áõ[S® •øÓPøÍ ÂÍUSP. J¸ PõL¤j›¯õÂØSz
÷uøÁ¯õÚ SøÓ¢u B²mPõ»® EÒÍ EnÄPøÍ G®•øÓ°À
Áõ[SÁõ´ ?
AÀ»x
(B) EnÄ ÁÇ[Su¼À ÁõiUøP¯õͺ HØÖU öPõÒÍUTi¯ ÁøP°À
EnÂøÚ GÆÁõÖ ÁÇ[SÁõ´ ?
(a) Explain the methods of purchasing and suggest a suitable method of
purchasing perishable foods for a cafeteria.
OR
(b) How will you make a food appealing for a customer in a food service ?

37. (A) E£Pµn[PÒ AÁØÔß ö\¯À£k® Âu®, AÍÄ ©ØÖ® ÷Áø»°ß
Ai¨£øh°À GÆÁõÖ ÁøP¨£kzu¨£mkÒÍx Gߣøu ÂÁ›UPÄ®.
AÀ»x
(B) C¢v¯ \ø©¯ØPø»°À GÆÁõÖ EnÄ £›©õÓ¨£kQÓx ?
(a) Describe the different types of equipments on the basis of mode of operation,
size and purpose.
OR
(b) How food is served in an Indian cuisine ?

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