CBSE Class 11 Sample Paper 2026 Solution for Food Producation

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CBSE | DEPARTMENT OF SKILL EDUCATION
FOOD PRODUCTION (SUBJECT CODE-809)
MARKING SCHEME FOR CLASS XI (SESSION 2025-2026)
Max. Time: 3 Hours Max. Marks: 60
General Instructions:
1. Please read the instructions carefully.
2. This Question Paper consists of 24 questions in two sections – Section A & Section B.
3. Section A has Objective type questions whereas Section B contains Subjective type questions.
4. 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.
5. All questions of a particular section must be attempted in the correct order.
6. SECTION A - OBJECTIVE TYPE QUESTIONS (30 MARKS):
i. This section has 06 questions.
ii. There is no negative marking.
iii. Do as per the instructions given.
iv. Marks allotted are mentioned against each question/part.
7. SECTION B – SUBJECTIVE TYPE QUESTIONS (30 MARKS):
i. This section contains 18 questions.
ii. A candidate has to do 11 questions.
iii. Do as per the instructions given.
iv. Marks allotted are mentioned against each question/part.

SECTION A: OBJECTIVE TYPE QUESTIONS
Source Material Unit/ Page no.
Q.
QUESTION (NCERT/PSSCIVE/ CBSE Chap. of source Marks
No.
Study Material) No. material
Q. 1 Answer any 4 out of the given 6 questions on Employability Skills (1 x 4 = 4 marks)
i. a. Ecosystem NCERT 5 171 1
ii. b. Two – way process. NCERT 1 2 1
iii. d. Self-Aware. NCERT 2 70 1
iv. c. I don’t know, how to play chess. NCERT 2 71 1
v. c. Edit. NCERT 3 111 1
vi. d. All of the above. NCERT 4 168 1
Q. 2 Answer any 5 out of the given 7 questions (1 x 5 = 5 marks)
i. a. Meetings, Incentive tours, Conferences & CBSE Study Material 1 2 1
Exhibitions.
ii. b. Commissary. CBSE Study Material 2 16 1
iii. c. Oils and fat. CBSE Study Material 5 36 1
iv. c. Cool & Dry store. CBSE Study Material 6 69 1
v. a. Paring. CBSE Study Material 7 78 1
vi. c. Protein salad. CBSE Study Material 9 98 1
vii. a. Consommé CBSE Study Material 10 107 1
Q. 3 Answer any 6 out of the given 7 questions (1 x 6 = 6 marks)
i. b. Timeshare. CBSE Study Material 1 8 1
ii. a. Vestibule. CBSE Study Material 2 14 1
iii. a. Name Tag. CBSE Study Material 3 25 1
iv. d. Musk melon. CBSE Study Material 5 49 1
v. d. Butt. CBSE Study Material 4 33 1
vi. a. Nutmeg. CBSE Study Material 5 55 1
vii. a. Pounding. CBSE Study Material 7 78 1

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Source Material Unit/ Page no.
Q.
QUESTION (NCERT/PSSCIVE/ CBSE Chap. of source Marks
No.
Study Material) No. material
Q. 4 Answer any 5 out of the given 6 questions (1 x 5 = 5 marks)
i. d. Event coordinator. CBSE Study Material 1 9 1
ii. c. Sous Chef. CBSE Study Material 2 21 1
iii. d. 5˚C to 60˚C. CBSE Study Material 3 28 1
iv. c. Tandoor. CBSE Study Material 4 31 1
v. d. all of the above. CBSE Study Material 4 32 1
vi. a. Parsley. CBSE Study Material 5 53 1
Q. 5 Answer any 5 out of the given 6 questions (1 x 5 = 5 marks)
i. a. 3˚C to 4˚C. CBSE Study Material 6 69 1
ii. b. Julienne. CBSE Study Material 7 81 1
iii. c. Braising. CBSE Study Material 8 88 1
iv. b. Cooked food cannot be stored for a CBSE Study Material 8 85 1
longer time.
v. a. Radiation. CBSE Study Material 8 85 1
vi. b. Sauté. CBSE Study Material 8 89 1
Q. 6 Answer any 5 out of the given 6 questions (1 x 5 = 5 marks)
i. c. Not following FIFO. CBSE Study Material 6 68 1
ii. b. Fibre. CBSE Study Material 4 83 1
iii. a. Garnish CBSE Study Material 9 100 1
iv. b. Roux CBSE Study Material 10 110 1
v. d. 50-55 CBSE Study Material 11 116 1
vi. a. 60˚C & 65˚C. CBSE Study Material 11 117 1

SECTION B: SUBJECTIVE TYPE QUESTIONS
Page
Source Material Unit/
Q. no. of
QUESTION (NCERT/PSSCIVE/ CBSE Chap. Marks
No. source
Study Material) No.
material
Answer any 3 out of the given 5 questions on Employability Skills in 20 – 30 words each (2 x 3 = 6 marks)
Q. 7 Every person has a unique communication NCERT 1 2
style, a way in which they interact and
exchange information with others.
There are four basic communication styles:
I. Passive,
II. Aggressive,
III. Passive-aggressive and
IV. Assertive.
Q. 8 External Motivation: REWARD NCERT 2 2
We do things because it gives us respect,
recognition, opportunities to grow further,
money or power. Example — Suresh goes
to the gym daily for 4 hours and does
weightlifting as he wants to win the body-
building competition.
Internal Motivation: LOVE
We do things because they make us happy,
healthy and feel good. Example — Rajesh
goes to the gym and does weightlifting to
stay healthy and fit.

2

Q. 9 a) Status Bar – Status bar present at the NCERT 3 110-112 2
bottom of the LibreOffice windows, status
bar content character count, page number,
language, zoom in and out etc.

b) Menu Bar – The menu bar present at the
top of the windows and have multiple
options like, File, Edit, View, Insert, Format,
Style, Table, Form, Tools, Windows and
Help.

c) Toolbar – The toolbar present below the
menu bar and toolbar content icons that
directly run the command without clicking
on the menu.

d) Context Menu – Context Menu is
another way to perform a function, Using
the right mouse click whatever popup
menu opens that is context menu.

Q. 10 a) Manufacturing Business – A NCERT 4 2
manufacturing business is one that changes
raw materials into finished products to
satisfy client expectations.

b) Trading Business – A trading business
does not make items or products, but they
are transporting finished products from the
production unit to the buyer or client.

c) Services Business – That type of services
which give benefit to the buyer is called
Services Business. Services do not have a
set time and are flexible to meet the needs
of the clients. Example – painting
contractor, Computer services etc.

any 2
Q. 11 A green economy is one which promotes NCERT 5 2
development while making sure that the
environment is protected. Sustainable
means what is good for the economy as
well as the future of the environment
hence it can help in achieving green
economy.
Answer any 3 out of the given 5 questions in 20 – 30 words each (2 x 3 = 6 marks)
Q. 12 Sections in a kitchen: CBSE Study Material 2 2
A large commercial kitchen can be divided
into many sections. Some of them
are:
a) Pre-preparation & Cooking area
b) Dish wash & Pot wash area

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c) Storage area
d) Chef’s office
Q. 13 A- 1200 units CBSE Study Material 6 2
B- 800 units

(Re- order level= Maximum consumption x
Maximum re-order period.)
Q. 14 a) Dressing CBSE Study Material 7 2
b) Creaming
Q. 15 a) Coring CBSE Study Material 7 79 2
The process of removing the seeds or pit
from a fruit or vegetable. E.g. coring an
apple
b) Sifting
The word "sift" derives from "sieve". In
cooking, a sifter is used to separate and
break up lumps in dry ingredients such as
flour, as well as to aerate and combine it
with salt or baking powder for bread
making.
Q. 16 Fried Eggs are Cooked in a pan with little oil CBSE Study Material 11 2
/ butter. The egg can be cooked on one
side, cooked under salamander for top
heat or even turned over and cooked on
both sides.
Whereas Omelettes are Cooked in butter in
a frying pan incorporating air using fork.
Can be stuffed with cheese, vegetables
etc. and may be named after the stuffing.
Eg. Mushroom omelette.

Answer any 2 out of the given 3 questions in 30– 50 words each (3 x 2 = 6 marks)
Q. 17 Rakesh is an Executive Chef CBSE Study Material 2 19-20 3
A typical kitchen hierarchy is as following:

Executive Chef or (Chef de Cuisine or CDC)
↓
Under Chef or Sous Chef
↓
Section Chefs (Chef de Partie or CDP)
↓
Section under chef (Demi Chef de Partie or
DCDP)
↓
Commis I
↓
Commis II
↓
Commis III
↓
Trainees / Apprentices

4

Q. 18 Classification of equipment based on source CBSE Study Material 4 3
of energy:
a) Manual equipment: The equipment that
is operated manually is called manual
equipment. E.g. whisk.
b) Fuel operated equipment: The
equipment that are operated by Liquefied
Petroleum Gas, Coal / Wood or Diesel are
termed as fuel operated equipment. E.g.
Cooking ranges
c) Electrically operated equipment: Many
equipment in a commercial kitchen is
operated by electricity. E.g. mixers.

Q. 19 Selection of eggs: CBSE Study Material 11 3
1. A fresh egg when dropped in a bowl full
of water sinks. If it floats in the water, it is
stale.
2. When seen against candle or light source,
the yolk should appear in the Centre of the
egg. As egg ages, the egg white becomes
thin in consistency and the chalaze are
unable to hold the yolk in the Centre.
3. If we break an egg, there should be
prominent chalazae and clear distinction
between yolk and white. If yolk tends to
mix with the white, it indicates older eggs.
Similarly, thin and thick egg whites also
tend to mix with each other as the egg
ages.
Answer any 3 out of the given 5 questions in 50– 80 words each (4 x 3 = 12 marks)
Q. 20 Chef’s uniform comprises of the following: CBSE Study Material 3 24-25 4
1. Chef Coat: A double breasted buttoned
coat, full sleeved covering the arms, chest
and stomach. This is made up of cotton so
as to prevent catching fire easily and
protecting chef’s body by absorbing
thermal shocks.
2. Chef’s Trouser: A comfortable trouser
traditionally of small check pattern in black
& white, made of cotton is worn.
3. Apron: A Chef’s apron is worn over chef
coat to protect the belly area of
the body
4. Neckerchief / Chef’s scarf: A chef’s
neckerchief is a small triangular
shaped cotton cloth which is folded and
worn like a tie. The neckerchief absorbs all
the sweat from our neck and prevents it
from falling down.

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5. Safety shoes: The safety shoes have non-
slippery sole, hard toe and cover the entire
foot. This is important to have a hard toe so
as to protect foot from hot liquids in case
they spill.
6. Chef Cap: There are a variety of chef
caps. They can be made with cotton cloth
or different types of paper. this prevents
hair from falling in the food and also
absorbs perspiration on the forehead.
7. Name Tag: Many chef coats have
embroidered names on them. As per the
hotel policy, the chef might be asked to
wear their name tags if not embroidered.
However, this is not a compulsory part of
uniform.
8. Dish cloth: The chef’s are always advised
to keep one or two dish cloths handy
tucked into apron. This can be used to clean
tables, hold hot pots or even wipe hands.

Q. 21 Use of vegetables: CBSE Study Material 5 4
1. They are cooked in various combinations
either as a dry preparation or with some
gravy.
2. Vegetables are also used to prepare
snacks.
3. Some vegetables are even used to
prepare sweets such as ghiya ki lauz, carrot
halwa, petha etc.
4. Cooked vegetables mixed with dressings
and other ingredients form a nutritious
salad. They are also added to curd to form
Raitas.
5. They are also used in stuffing the Breads
or Pastries (e.g. quiche).
6. Juices can also be extracted from
vegetables and used on their own (Carrot /
Beetroot/ Bottle gourd etc.) or may be in a
cocktail (e.g.
tomato juice in Bloody Mary)
7. Marmalade can also be made by using
vegetables.
8. Vegetables like carrot and radish can also
be used to make Pickle.

Q. 22 A- IV, B- III, C-I, D-II CBSE Study Material 7 4
Q. 23 Salad is a combination of raw or cooked CBSE Study Material 9 96,98- 4
ingredients, generally served cold and 100
flavoured with a dressing, served at the
beginning of the meal as starter or even as
accompaniment to main meal.
PARTS OF SALADS
a) Base
The base of a salad is generally made up of
leafy greens. They add crunch, eye appeal

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and nutrition to the salad. E.g. Lettuce,
Iceberg.
b) Body
The main or dominant ingredients in a
salad form its body. This is the main source
of nutrition, taste and texture of the salad.
E.g. Vegetables, Fruits, Meat.
c) Dressing
Dressings are meant to provide moisture,
taste and aroma to the salad.
E.g. Vinaigrette.
d) Garnish
The main purpose of adding the garnish is
to increase its presentation and eye appeal.
E.g. Mint Spring, Cherry tomato.
Q. 24 Soups are a form of liquid food that is CBSE Study Material 10 4
prepared by cooking meat, fish, poultry, or
vegetables.

Thick soups
a) Cream soups – These soups are made of
chicken, meat or any vegetable and are
known by the same name. e.g. cream of
chicken thickened by white sauce.

b) Purée soups – These soups are made of
dry legumes or fresh starchy vegetables.
Hence once cooked and pureed, the
starch from the main ingredient itself
thickens the soup. e.g. Puree of
vegetables

c) Bisque soups – These are soups made
with shell fish and are usually thickened
with rice. e.g. Prawn Bisque

d) Velouté soups – To prepare velouté
soups, a little roux is prepared using equal
quantities of flour and butter. Small pieces
of meat are added to the soup along with
seasoning. When done they are finished
with a mixture of egg yolk and cream
termed as liaison. e.g. Chicken Velouté

e) Chowders - Chowder is a seafood or
vegetable stew, often served with milk or
cream and mostly eaten with saltine
crackers. Thickened with potatoes. e.g.
Clam Chowder.

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Study Materials
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Model Papers Class 6 Notes

Sample Papers Class 7 Notes
Half Yearly Sample Papers Class 8 Notes

Class 9 Notes
Important Resources
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Periodic Table
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Maps of India / World Class 12 Notes

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