TN 11th Question Paper 2026 Food Service Management

FOR TN 11TH EXAM PREPARATION

TN 11th 2026
Question Paper · Food
Service Management
EXAM YEAR TYPE SUBJECT

TN 11th 2026 Question Paper Food Service Management

Notes · Sample Papers · Previous Year Papers · Mock Tests

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No. of Printed Pages : 8
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!9190IstYearFoodServiceManagement! £vÄ Gs
Register Number

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Part III — Vocational Subjects
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( 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

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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.

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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.

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1. __________ |øh£õøu Kµ©õP EÒÍ J¸ ]Ô¯ {µ¢uµ©õÚ AÀ»x uØPõ¼P©õÚ
EnÁP®.
(A) PõL¤j›¯õ (B) Põ¤UPøh
(C) Q¯õìU (D) ÷íõmhÀ
A __________ is a small permanent or temporary structure on a side walk.

(a) Cafeteria (b) Coffee Shop

(c) Kiosk (d) Hotel

2. áü¼ö¯ß öÁmk® •øÓ°À öÁmh¨£mh Põ´PÔPÒ __________ u¯õ›UP
EuÄQÓx.
(A) \õì (B) \õ»m
(C) CÛ¨¦PÒ (D) Põ´PÔ ¦»õÆ
Julienne cut of vegetables is followed in the preparation of __________.

(a) Sauce (b) Salads

(c) Dessert (d) Vegetable Pulao

3. ©»ªÍUQ¯õP ö\¯À£k® ‰¼øP __________ .
(A) xÍ] (B) PÔ÷Á¨¤ø»
(C) öÁ¢u¯U Røµ (D) öPõzu©À¼ uøÇ
__________ herb acts as a laxative.

(a) Tulsi (b) Curry leaves

(c) Fenugreek leaves (d) Coriander leaves

4. __________
Gߣx ö£õ¸mPÒ Áõ[SÁuØS® ÷\øÁPøͨ ö£ÖÁuØS©õÚ
ö\¯À•øÓ¯õS®.
(A) Áõ[SuÀ (B) ÷uº¢öukzuÀ
(C) ö\¯À•øÓPÒ (D) ÷\ª¨¦
__________ is the formal process of buying goods and services.

(a) Purchasing (b) Selection

(c) Processing (d) Storage

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5. }µõ öPõvP»ß, `mhk¨¦ BQ¯øÁ P¸ÂPÎß RÌ Ah[S®. __________

(A) ]Ô¯ (B) £›©õÖ® (C) u¯õ›¨¦ (D) C¯¢vµ
Steamer, boiling pans come under __________ equipment.

(a) Small (b) Service (c) Production (d) Mechanical

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6. ]» |õmPÐUS ©mk® öPhõ©À C¸US® EnÄPøÍ __________ GÚ AøÇUP»õ®.
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(C) ¦v¯ EnÄPÒ
(D) SÔ¨¤mh Põ»zvØS AÊPõu EnÄPÒ
Food that stands for a few days is called as __________.

(a) Non-perishable

(b) Perishable

(c) Fresh foods

(d) Semi-perishable

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__________ has a retarding effect on yeast fermentation.

(a) Ajinomotto (b) Sugar

(c) Salt (d) Baking Powder

8. _zvP›UP¨£mh ÷Põxø© ©õÄ Gߣx . __________

(A) Eª (B) ø©uõ (C) \®£õ µøÁ (D) µøÁ
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__________ is refined wheat flour.

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ag (A) •uÀ −188C(B) •uÀ −348C −48C −298C

(C) −188C •uÀ −408C (D) −328C •uÀ −408C

The temperature maintained in the freezer is __________.

(a) −188C to −348C (b) −48C to −298C

(c) −188C to −408C (d) −328C to −408C

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10. "Ãmiß ]Ó¢u EnÄ' Gߣx __________ I SÔUQÓx.
(A) k÷áõº (B) A»õPõºi (C) GvÛU (D) Bßz÷µ
‘Speciality of the house’ is the meaning of __________.

(a) DuJour (b) À la carte (c) Ethnic (d) Entr ée

11. {ºn°UP¨£mh EnĨ£mi¯À __________ GßÖ® AøÇUP¨£kQÓx.
(A) uõ¨Í÷uõz
(B) _ÇØ] •øÓ EnĨ£mi¯À
(C) k÷áõº
(D) GvÛU EnĨ£mi¯À
‘Set Menu’ is otherwise called as __________.

(a) Table d’hôte

(b) Cyclic

(c) DuJour

(d) Ethnic

12. __________
EØ£zv¯õÀ ¦µu EnÂÀ xº|õØÓ® HØ£kQÓx.
(A) BÀPíõÀ (B) øímµáß \Àø£k
(C) ¡À ÷£õßÖ E¸ÁõuÀ (D) BÀiøík
Foul smelling in protein foods is due to production of ___________.

(a) Alcohol (b) Hydrogen Sulphide

(c) Rope (d) Aldehyde

13. FCI - ›ÁõUP® u¸P.
(A) Food Contamination and Intoxication

(B) Food Corporation of India

(C) Food Contamination and Infection

(D) Food Control of India

FCI - Expand.

(a) Food Contamination and Intoxication

(b) Food Corporation of India

(c) Food Contamination and Infection

(d) Food Control of India

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14. __________
Gߣx E»PÍõ¯ ö©õȯõS®.
(A) ¦ßÚøP (B) •P® _ÎzuÀ
(C) øP S¾USuÀ (D) Â]À AizuÀ
The __________ is a universal signal.

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(a) Smile (b) Frown

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(c) Handshake (d) Whistle

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(A) uø»ø© (B) ÷©»õͺ
(C) EnÄ £›©õÖ£Áº (D) \ø©¯ØPõµº
A professional cook, typically a chief cook in a restaurant is a __________.

(a) Chef (b) Manager

(c) Waiter (d) Cook

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Answer any ten questions. Question No. 28 is compulsory.

16. "EnÁP ÷©»õsø©' – Áøµ¯ÖUPÄ®.
Define Food Service Management.

17. £¯Ö ÁøPPÒ E¯ºuµ ¦µu[PÒ GÚ TÓ•i¯õx. Hß ? Põµn® TÖP.
Pulses are not high biological value of protein food. Give reason.

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19. AÁØÔß AÍÂØ÷PØ£ ÁøP¨£kzxP.
Classify equipments according to the size.

20. ÷£UQ[ £Ähº ©ØÖ® Dìm £¯ß£kzv u¯õ›UP¨£k® Cµsk Ak©øÚ¨
ö£õ¸ÒPøÍ GÊxP.
Write any two Bakery products made using Baking Powder and Yeast.

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21. EnÂøÚU Pv›¯UPzvß ‰»® £u¨£kzxÁvß £¯ßPøÍ £mi¯¼kP.
Enlist the uses of Irradiation of foods.

22. EnĨ£mi¯À – Áøµ¯ÖUPÄ®.
Define a Menu.

23. uªÌ|õmka \ø©¯ØPø»°À H÷uÝ® Cµsk ]Ó¨£®\[PøÍU SÔ¨¤mk ]»
uªÌ|õmk EnÄ ÁøPPøͨ ö£¯›kP.
Indicate any two characteristic features of Tamil Nadu cuisine and name some of the dishes.

24. EnÄ öPku¾UPõÚ ‰ßÖ Põµn[PøÍU TÖP.
Give three causes of Food Spoilage.

25. ¤ßÁ¸® £õUj›¯ EnÄ Âå©õuø» HØ£kzx® ~sq°›PÎß ö£¯ºPøÍ
GÊxP.
(A) \õÀ÷©õöÚÀ÷»õ]ì
(B) ìøhLø£÷»õPõUPÀ Âå©õuÀ
(C) £õmk¼\®
Name the organism that causes the following bacterial food poisoning.

(a) Salmonellosis

(b) Staphylococcal poisoning

(c) Botulism

26. EnÄ ©ØÖ® £õÚ® ÁÇ[S® xøÓ°À B÷µõUQ¯©õÚ £o¦›²® `Çø»
Áͺ¨£uØPõÚ •øÓPøÍ GÊxP.
Write down the method of developing healthy working relations in a food and beverage

industry.

27. ¤Ïa][ GßÓõÀ GßÚ ? GkzxUPõmk u¸P.
What is Bleaching ? Give an example.

28. \ø©¯À Bµ®¤US® •ß ¤ß£ØÓ ÷Ási¯ ÁÈ•øÓPÒ ¯õøÁ ?
What are the steps that should be followed before the actual cooking ?

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£Sv & III / PART - III

SÔ¨¦ : GøÁ÷¯Ý® I¢x ÂÚõUPÐUS Âøh¯ÎUPÄ®. ÂÚõ Gs 35 &US
Pmhõ¯©õP Âøh¯ÎUPÄ®. 5x5=25

Answer any five questions. Question No. 35 is Compulsory.

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Indicate the safe handling of Knives.

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a Ak¨¦ – ]Ö SÔ¨¦ GÊxP.
`›¯ JÎ
Write a short note on Solar Cooker.

31. ]Ô¯ Ak©øÚ°ß Aø©¨ø£ ÁøµP.
Draw the Layout of a small bakery unit.

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(C) ö|õvzu¼ß ‰»® ö£Ó¨£k®
(a) Define Fermentation

(b) Uses of Fermentation

(c) List any 4 products produced by fermentation

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33. uõ¨Í÷uõz ©ØÖ® A»õPõºi EnĨ £mi¯ø» ÷ÁÖ£kzvU PõmkP.
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Bring out the difference between a Table d’hote and Á la Carte menu.

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34.

a Explain the role of microbes in producing milk products.

35. uø»ø© \ø©¯ØPõµº ©ØÖ® \ø©¯ØPõµ›ß £oPøÍ £mi¯¼kP.
List out the duties of Chef and Cook.

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£Sv & IV / PART - IV

SÔ¨¦ : AøÚzx ÂÚõUPÐUS® Âøh¯ÎUPÄ®. 2x10=20

Note : Answer all the questions.

36. (A) EnÄ {ÖÁÚzvß SÔU÷PõÒ ©ØÖ® Áͺa] £ØÔ ÂÁ›UPÄ®.
AÀ»x
(B) E£Pµn[PÎß ö£õxÁõÚ £µõ©›¨¦ •øÓPøÍ ÂÍUSP.
(a) Identify the scope and prospects of Food Service Management.

OR

(b) Explain the guidelines for general care and maintenance of equipment.

37. (A) EnÂøÚ £u¨£kzxÁvÀ £¯ß£kzu¨£k® H÷uÝ® |õßS •øÓPøͨ
£ØÔ GÊxP.
AÀ»x
(B) Áh C¢v¯ \ø©¯ØPø»°ß ]Ó¨£®\[PøÍ ÂÁ›UPÄ®.
(a) Give a brief account on any four techniques employed in food preservation.

OR

(b) Explain the characteristic features of North Indian Cuisine.

- o O o -

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