NIOS Class 12 October 2024 Question Paper Catering Management

This Question Paper consists of 6 questions and 4 printed pages.
ß‚ ¬˝‡Ÿ-¬òÊ ◊¥ 6 ¬˝‡Ÿ ÃÕÊ 4 ◊ÈÁŒ˝Ã ¬Îc∆U „Ò¥–
Roll No. Code No.
•ŸÈ∑˝§◊Ê¥∑§ ∑§Ê«U Ÿ¥.
68/ACV/O
SET/‚ ≈ A
Day and Date of Examination :
(¬⁄UˡÊÊ ∑§Ê ÁŒŸ fl ÁŒŸÊ¥∑§)
Signature of Invigilators :
(ÁŸ⁄UˡÊ∑§Ê¥ ∑§ „SÃÊˇÊ⁄U) 1.

2.

General Instructions :
1. Candidate must write his/her Roll Number on the first page of the Question Paper.
2. Please check the Question Paper to verify that the total pages and total number of questions
contained in the Question Paper are the same as those printed on the top of the first page. Also
check to see that the questions are in sequential order.
3. For the Objective type of questions, you have to choose any one of the four alternatives given in the
question, i.e., (A), (B), (C) or (D) and indicate your correct answer in the Answer-Book given to you.
4. Making any identification mark in the Answer-Book or writing Roll Number anywhere other than
the specified places will lead to disqualification of the candidate.
5. Answers for all questions, including Matching, True or False, Fill the blanks, etc., are to be given in
the Answer-book only.
6. Write your Question Paper Code No. 68/ACV/O-A on the Answer-Book.
7. In case of any doubt or confusion in the question paper, the English Version will prevail.
‚Ê◊Êãÿ •ŸÈŒ‡Ê —
1. ¬⁄UˡÊÊÕ˸ ¬˝‡Ÿ-¬òÊ ∑§ ¬„‹ ¬Îc∆U ¬⁄U •¬ŸÊ •ŸÈ∑˝§◊Ê¥∑§ •fl‡ÿU Á‹π¥–
2. ∑Χ¬ÿÊ ¬˝‡Ÿ-¬òÊ ∑§Ê ¡ÊÚ°ø ‹¥ Á∑§ ¬˝‡Ÿ-¬òÊ ∑§ ∑ȧ‹ ¬Îc∆UÊ¥ ÃÕÊ ¬˝‡ŸÊ¥ ∑§Ë ©ÃŸË „Ë ‚¥ÅUÿÊ „Ò Á¡ÃŸË ¬˝Õ◊ ¬Îc∆ ∑ §‚’‚ ™§¬⁄U
¿U¬Ë „Ò– ß‚ ’Êà ∑§Ë ¡ÊÚ°ø ÷Ë ∑§⁄U ‹¥ Á∑§ ¬˝‡Ÿ ∑˝ Á◊∑§ UM§¬ ◊¥ „Ò¥–
3. § flSÃÈÁŸc∆U ¬˝‡ŸÊ¥ ∑§ Á‹∞ •Ê¬∑§Ê ¬˝‡Ÿ ∑§ (A), (B), (C) •ÕflÊ (D) øÊ⁄UÊ¥ Áfl∑§À¬Ê¥ ◊¥ ‚ ∑§Ê߸ ∞∑§ ‚„Ë ©ûÊ⁄U øÈŸŸÊ „Ò ÃÕÊ
•¬Ÿ ‚„Ë ©ûÊ⁄U ∑§Ê •Ê¬∑§Ê ©ûÊ⁄U-¬ÈÁSÃ∑§Ê ◊¥ Á‹πŸÊ „Ò–
4. § ©ûÊ⁄U-¬ÈÁSUÃ∑§Ê ◊¥ ¬„øÊŸ-Áøq ’ŸÊŸ •ÕflÊ ÁŸÁŒ¸c≈U SÕÊŸÊ¥ ∑§§•ÁÃÁ⁄UÄà ∑§„Ë¥ ÷Ë •ŸÈ∑˝§◊Ê¥∑§ Á‹πŸ ¬⁄U ¬⁄UˡÊÊÕ˸ ∑§Ê •ÿÊÇÿ
∆U„⁄UÊÿÊ ¡ÊÿªÊ–
5. Á◊‹ÊŸ ∑§⁄UŸÊ, ‚„Ë •ÕflÊ $ª‹Ã, Á⁄UÄà SÕÊŸ ÷⁄UŸÊ, •ÊÁŒ ‚Á„à ‚÷Ë ¬˝‡ŸÊ¥ ∑§ ©ûÊ⁄U, ©ûÊ⁄U-¬ÈÁSÃ∑§Ê ◊¥ „Ë Á‹π¥–
6. •¬ŸË ©ûÊ⁄U-¬ÈÁSUÃ∑§Ê ¬⁄U ¬˝‡Ÿ-¬òÊ ∑§Ê ∑§Ê«U Ÿ¥. 68/ACV/O-A Á‹π¥–
7. ¬˝‡Ÿ¬òÊ ◊¥ Á∑§‚Ë ÷Ë ¬˝∑§Ê⁄U ∑§ ‚¥Œ„ •ÕflÊ ŒÈÁflœÊ ∑§Ë ÁSÕÁà ◊¥ •¥ª˝¡Ë •ŸÈflÊŒ „Ë ◊Êãÿ „ÊªÊ–

68/ACV/O-357-A ] 1 [ Contd...

Time : 2 Hours ] [ Maximum Marks : 40
‚◊ÿ — 2 ÉÊá≈U ] [ ¬ÍáÊÊZ∑§ — 40
Note : All questions are compulsory and carry marks as indicated against each question.
ÁŸŒ¸‡Ê — ‚÷Ë ¬˝‡Ÿ •ÁŸflÊÿ¸ „Ò¥ •ÊÒ⁄U ¬˝àÿ∑§ ¬˝‡Ÿ ∑§ •¥∑§ ©‚∑§ ‚Ê◊Ÿ ÁŒ∞ ª∞ „Ò¥–
(1) Answer of all questions are to be given in the Answer-Book given to you.
‚÷Ë ¬˝‡ŸÊ¥ ∑§ ©ûÊ⁄U •Ê¬∑§Ê ŒË ªß¸ ©ûÊ⁄U-¬ÈÁSÃ∑§Ê ◊¥ „Ë Á‹π¥–
(2) 15 minutes time has been allotted to read this question paper. The question paper will be
distributed at 2 : 15 p.m. from 2 : 15 p.m. to 2 : 30 p.m., the students will read the question paper
only and will not write any answer on the Answer-Book during this period.
ß‚ ¬˝‡Ÿ-¬òÊ ∑§Ê ¬…∏Ÿ ∑§ Á‹∞ 15 Á◊Ÿ≈U ∑§Ê ‚◊ÿ ÁŒÿÊ ªÿÊ „Ò– ¬˝‡Ÿ-¬òÊ ∑§Ê ÁflÃ⁄UáÊ ŒÊ¬„⁄U ◊¥ 2 : 15 ’¡ Á∑§ÿÊ
¡Ê∞ªÊ– ŒÊ¬„⁄U 2 : 15 ’¡ ‚ 2 : 30 ’¡ Ã∑§ ¿UÊòÊ ∑§fl‹ ¬˝‡Ÿ-¬òÊ ∑§Ê ¬…∏¥ª •ÊÒ⁄U ß‚ •flÁœ ∑§ ŒÊÒ⁄UÊŸ fl ©ûÊ⁄U-¬ÈÁSÃ∑§Ê
¬⁄U ∑§Ê߸ ©ûÊ⁄U Ÿ„Ë¥ Á‹π¥ª–

1. Fill in the blanks and write your answer in the answer-book : 1x15=15
Á⁄UÄà SÕÊŸÊ¥ ∑§Ë ¬ÍÁø ∑§ËÁ¡∞ ÃÕÊ ©ûÊ⁄U-¬ÈÁSÃ∑§Ê ◊¥ •¬Ÿ ©ûÊ⁄U Á‹Áπ∞ —
(a) __________ are edible seeds or grains of grass plants.
__________ ÉÊÊ‚ ∑§ ¬ÊÒœÊ¥ ∑§ πÊŸ ÿÊÇÿ ’Ë¡ ÿÊ ŒÊŸ „Ò¥–

(b) Starch does not dissolve in __________ water.
S≈UÊø¸ __________ ¬ÊŸË ◊¥ Ÿ„Ë¥ ÉÊÈ‹ÃÊ „Ò–
(c) Durum Wheat is __________ Wheat used for making pastas.
«KÍ⁄U◊ ª„Í° __________ ª„Í° „Ò Á¡‚∑§Ê ©¬ÿÊª ¬ÊSÃÊ ’ŸÊŸ ∑§ Á‹∞ Á∑§ÿÊ ¡ÊÃÊ „Ò–
(d) __________ are seeds of leguminous plants.
__________ »§‹ËŒÊ⁄U ¬ÊÒœÊ¥ ∑§ ’Ë¡ „Ò¥–

(e) Besan is prepared from __________ gram.
’‚Ÿ __________ ª˝Ê◊ ‚ ÃÒÿÊ⁄U Á∑§ÿÊ ¡ÊÃÊ „Ò–
(f) The shell of an __________ is made of Calcium Carbonate.
__________ ∑§Ê πÊ‹ ∑Ò§ÁÀ‡Êÿ◊ ∑§Ê’Ê¸Ÿ≈U ‚ ’ŸÊ „ÊÃÊ „Ò–

(g) __________ is a process of heating milk to a high temperature and then cooling it.
__________ ŒÍœ ∑§Ê ©ëø Ãʬ◊ÊŸ ¬⁄U ª◊¸ ∑§⁄UŸ •ÊÒ⁄U Á»§⁄U ©‚ ∆¥U«UÊ ∑§⁄UŸ ∑§Ë ∞∑§ ¬˝Á∑˝§ÿÊ „Ò–

68/ACV/O-357-A ] 2 [ Contd...

(h) __________ is prepared by heating milk so that all the moisture dries up and a thick
residue remains.
__________ ŒÍœ ∑§Ê ª◊¸ ∑§⁄U∑§ ÃÒÿÊ⁄U Á∑§ÿÊ ¡ÊÃÊ „Ò ÃÊÁ∑§ ‚Ê⁄UË Ÿ◊Ë ‚Íπ ¡Ê∞ •ÊÒ⁄U ªÊ…∏Ê •fl‡Ê· ⁄U„ ¡Ê∞–

(i) __________ is made by coagulating milk with rennet.
__________ ŒÍœ ∑§Ê ⁄UŸ≈U ∑§ ‚ÊÕ ¡◊Ê∑§⁄U ’ŸÊÿÊ ¡ÊÃÊ „Ò–

(j) The orange and yellow vegetables owe their colour to a pigment called __________.
ŸÊ⁄¥UªË •ÊÒ⁄U ¬Ë‹Ë ‚Áé¡ÿÊ¥ ∑§Ê ⁄¥Uª __________ ŸÊ◊∑§ fláʸ∑§ ∑§ ∑§Ê⁄UáÊ „ÊÃÊ „Ò–
(k) An oil that has __________ smoking point is good for frying.
∞‚Ê Ã‹ Á¡‚∑§Ê __________ œÍ◊˝ Á’¥ŒÈ „ÊÃÊ „Ò, fl„ ËŸ ∑§ Á‹∞ •ë¿UÊ „ÊÃÊ „Ò–
(l) __________ is a detailed list of food items to be served in a meal.
__________ ÷Ê¡Ÿ ◊¥ ¬⁄UÊ‚ ¡ÊŸ flÊ‹ πÊl ¬ŒÊÕÊZ ∑§Ë ∞∑§ ÁflSÃÎà ‚ÍøË „Ò–

(m) The __________ has two compartments - the freezer and the chiller.
__________ ◊¥ ŒÊ ÷ʪ „ÊÃ „Ò¥ - »˝§Ë¡⁄U •ÊÒ⁄U Áø‹⁄U–

(n) __________ is the serving size of the food.
__________ ÷Ê¡Ÿ ¬⁄UÊ‚Ÿ ∑§Ê •Ê◊ʬU „Ò–

(o) In __________ service the emphasis is on self service.
__________ ‚flÊ ◊¥ Sflÿ¥ ‚flÊ ∑§Ë •flœÊ⁄UáÊÊ „ÊÃË „Ò–

2. Write in your answer-book whether the following statements are True (T) or False (F) : 1x15=15
•Ê¬ •¬ŸË ©ûÊ⁄U-¬ÈÁSÃ∑§Ê ◊¥ Á‹Áπ∞ Á∑§ ÁŸêŸÁ‹Áπà ∑§ÕŸ ‚„Ë „Ò¥ ÿÊ ª‹Ã —
(a) Choice of serving equipment will depend only on the menu items.
¬⁄UÊ‚Ÿ ∑§ ©¬∑§⁄UáÊ ∑§Ê øÈŸÊfl ∑§fl‹ ◊ŸÍ •Êß≈U◊ ¬⁄U ÁŸ÷¸⁄U ∑§⁄UªÊ–
(b) ‘Reach in’ and ‘Walk-in’ are types of cold storage.
“⁄UËø ߟ” •ÊÒ⁄U “flÊÚ∑§ ߟ” ∑§ÊÀ«U S≈UÊ⁄U¡ ∑§ ¬˝∑§Ê⁄U „Ò¥–
(c) In off premise delivery, the place for eating is attached to the kitchen.
•ÊÚ»§-Á¬˝◊Êß‚ Á«U‹Ëfl⁄UË ◊¥ πÊŸ ∑§Ë ¡ª„ Á∑§øŸ ‚ ¡È«∏Ê „ÊÃÊ „Ò–
(d) The quality of milk is checked by lactometer.
ŒÍœ ∑§Ë ªÈáÊflûÊÊ ∑§Ë ¡Ê°ø ‹ÒÄ≈UÊ◊Ë≈U⁄U ‚ Á∑§ÿÊ ¡ÊÃÊ „Ò–
(e) Accidents can never happen due to uneven floors.
•‚◊ÊŸ »§‡Ê¸ ŒÈÉʸ≈UŸÊ ∑§Ê ∑§Ê⁄UáÊ Ÿ„Ë¥ „Ê ‚∑§ÃÊ–
(f) Allocation of jobs is called ‘job description’.
ŸÊÒ∑§Á⁄UÿÊ¥ ∑§ •Ê¥fl≈UŸ ∑§Ê “∑§Êÿ¸ Áflfl⁄UáÊ” ∑§„Ê ¡ÊÃÊ „Ò–

68/ACV/O-357-A ] 3 [ Contd...

(g) A cash memo gives the name and address of the shop.
∑Ò§‡Ê ◊◊Ê ◊¥ ŒÈ∑§ÊŸ ∑§Ê ŸÊ◊ •ÊÒ⁄U ¬ÃÊ ÁŒÿÊ ¡ÊÃÊ „Ò–
(h) An issue register, is a record book found in stores.
߇ÿÍ ⁄UÁ¡S≈U⁄, S≈UÊ‚¸ ◊¥ ¬Ê߸ ¡ÊŸ flÊ‹Ë ∞∑§ Á⁄U∑§ÊÚ«¸U ’È∑§ „Ò–U
(i) Maintaining a list of equipment and facilities required for production is an important
activity for a new project.
©à¬ÊŒŸ ∑§ Á‹∞ •Êfl‡ÿ∑§ ©¬∑§⁄UáÊÊ¥ •ÊÒ⁄U ‚ÈÁflœÊ•Ê¥ ∑§Ë ‚ÍøË ’ŸÊ∞ ⁄UπŸÊ ∞∑§ Ÿß¸ ¬Á⁄UÿÊ¡ŸÊ ∑§ Á‹∞ ∞∑§
◊„àfl¬Íáʸ ªÁÃÁflÁœ „Ò–
(j) The amount of energy that is unused when the body is rest is at called BMR.
‡Ê⁄UË⁄U ∑§ •Ê⁄UÊ◊ ∑§Ë ÁSÕÁà ◊¥ •¬˝ÿÈÄà ™§¡Ê¸ ∑§Ë ◊ÊòÊÊ ∑§Ê ’Ë ∞◊ •Ê⁄U ∑§„Ê ¡ÊÃÊ „Ò–
(k) We need Proteins mainly for energy.
¬˝Ê≈UËŸ „◊¥ ◊ÈÅÿ M§¬ ‚ ™§¡Ê¸ ∑§ Á‹∞ •Êfl‡ÿ∑§ „ÊÃÊ „Ò–
(l) Swelling of the thyroid gland in the neck is due to iodine deficiency.
ª‹ ◊¥ ÕÊÿ⁄UÊÚÿ«U ª¥˝ÁÕ ∑§Ë ‚Í¡Ÿ •ÊÿÊ«UËŸ ∑§Ë ∑§◊Ë ∑§ ∑§Ê⁄UáÊ „ÊÃË „Ò–
(m) Grilling is a dry method of cooking food.
Áª˝Á‹¥ª πÊŸÊ ¬∑§ÊŸ ∑§Ë ∞∑§ ‚ÍπË ÁflÁœ „Ò–
(n) ‘Conduction’ is a method of heat transfer.
“øÊ‹Ÿ” ™§c◊Ê SÕÊŸÊ¥Ã⁄UáÊ ∑§Ë ∞∑§ ÁflÁœ „Ò–
(o) Pulses improve in nutritive contents by germination only.
•¥∑ȧ⁄UáÊ ‚ „Ë ŒÊ‹Ê¥ ∑§Ë ¬Ê·∑§ ◊ÊòÊÊ ◊¥ ‚ÈœÊ⁄U „ÊÃÊ „Ò–
Answer the following questions briefly : 2½x4=10
ÁŸêŸÁ‹Áπà ¬˝‡ŸÊ¥ ∑§ ©ûÊ⁄U ‚¥ˇÊ¬ ◊¥ ŒËÁ¡∞ —U
3. Why is Soyabean considered healthy ? List five importance products of ‘Soyabean’.
‚ÊÿÊ’ËŸ SflÊSâÿ flœ¸∑§ ÄÿÊ¥ ◊ÊŸÊ ¡ÊÃÊ „Ò? “‚ÊÿÊ’ËŸ” ∑§ ¬Ê°ø ◊„àfl¬Íáʸ ©à¬ÊŒ∑§Ê¥ ∑§Ê ‚ÍøË’h ∑§⁄¥U–
4. What is a menu and why is it important to make a menu ?
◊ŸÍ ÄÿÊ „Ò •ÊÒ⁄U ß‚∑§Ê ’ŸÊŸ ∑§Ê ÄÿÊ ◊„àfl „Ò?
5. Describe any five methods of cooking.
πÊŸÊ ¬∑§ÊŸ ∑§ ∑§Ê߸ ¬Ê°ø ÁflÁœÿÊ¥ ∑§Ê fláʸŸ ∑§⁄¥U–
6. What informations is made available in recipe card ?
⁄UÁ‚¬Ë ∑§Ê«¸U ‚ •Ê¬∑§Ê ÄÿÊ-ÄÿÊ ¡ÊŸ∑§Ê⁄UË ©¬‹éœ „ÊÃË „Ò?

-oOo-

68/ACV/O-357-A ] 4 [ Contd...