Goa Board Class 10 Sample Paper 2025 Cookery

2025

GOA BOARD
MODEL
PAPERS
Syllabus
Scheme of Question Paper

Prepare yourself for upcoming Goa
Board Exams

BASIC COOKERY (CWSN)

SUBJECT CODE: 1065

INTERNAL ASSESSMENT SCHEME 2024-2025
STD X

INSTRUCTIONS:

1. A list of activities and assessment criteria for Internal Assessment of 20marks are listed below under six topics
2. Students may choose any ONE from the six.
3. Each activity is allotted 20 marks. Rubrics for the activities are given below.
4. Record of every activity of the student has to be maintained (hard /soft copy) for the Board.
5. Submission of the Internal Assignment should be by the last week of November.

1. Preapare a recipe using any one seasonal/local vegetable as the main ingredient and one method of cooking
Example: Seasonal Vegetable: Cucumber
Recipe: Tavsali
Method of cooking: Steaming
Instructions to the Student-1. Students can prepare any 1 recipe at home, other than the ones in the syllabus.
2. Recipe Card must be made by the students (refer the recipe format given in the text book). The card should have equipment required,
ingredients, quantity and method (stepwise photos of the students preparing the dish to be enclosed). The Recipe Card has to be submitted on
the date given by the teacher.
Name/ Name of the Rubrics : Total 20 marks TOTAL
Roll No. recipe
Recipe Card Creativity / Relevance of Oral Presentation
Ingredients/ Originality recipe to the
Procedure given ingredient
( With and method
Photographs)
10mks 4mks 2mks 4mks 20mks

2. Kitchen Gardening – Vegetables/ Spices/ Herbs
Instruction- 1. Student may plant one or more vegetable /herb/spice using a seed /bulbs in a pot/vessel.
2. The growth process to be documented with week wise photographs for duration of 4-6 weeks (i. Planting seed/bulb, ii. Growth on weekly
basis (4-6 weeks)
3. The written report must document the planting procedure with photographs.
4. The written report has to be submitted along with the potted vegetable/spice/herb on the date given by the teacher.

Name/ Name of plant Rubrics: Total 20 marks
Roll No.
Originality of Relevance of Data Collection Written report Presentation TOTAL
idea and the project with photos (Oral, PPT,
concept Videos, etc)
4mks 4mks 4mks 4mks 4mks 20mks

3. Scullery (Cleanliness in the kitchen )
Instructions: 1. The student has to clean the kitchen using appropriate cleaning equipment and a cleaning agent.
2. The written report should be in the following format:
Title
Introduction to Scullery
Platform cleaning – equipment, cleaning agent and photograph
Utensil Cleaning- equipment, cleaning agent and photograph
Floor Cleaning- equipment, cleaning agent and photograph
3. Appliance example: mixer/oven/gas stove / induction. (any one )
Name/Roll Rubrics: Total 20 marks
No.
Platform cleaning Utensil / sink Appliances cleaning Floor cleaning Oral TOTAL
cleaning Presentation
4mks 4mks 4mks 4mks 4mks 20mks

4. 3D Model
Instruction: 1. Students may make any 1 of the following 3D Model.
 Food Pyramid
 Food plate to show a complete meal ( lunch/dinner) for adolescent girl/boy
 Traditional Sweets of Goa
Name / Name of the Model Rubrics: Total 20 marks
Roll.No
Originality 3D Model Oral Presentation TOTAL
5marks 10 marks 5marks 20marks

5. Interview
Instruction- 1. The students may visit a restaurant / food stall/ bakery/ home production and interview the In charge of the establishment
2. The written report must have a brief description of the student’s experience along with one or two photographs with the student and the interviewee.
3. The data collection format is given below.
4. The written report should be in the following format:
Title
Data collection
Photographs
Observation
Name / Place of visit Rubrics : Total 20 marks
Roll No.
Written Report Photographs Presentation
(Oral, PPT, Videos, etc) TOTAL

10mks 5mks 5mks 20mks

DATA COLLECTION
1 Name of the Student
2 Name of the establishment
3 Name of the Incharge
4 Location:
5 Type of business:
6 Work timing of employees
7 No. of employees
8 Type of food /products served /sold
9 Signature of the Establishment In charge

6. Traditional Remedies
Instruction: 1. Students may prepare any one traditional home remedy using common ingredients for eg (lime , ginger, cumin etc ) which is usually used for
improving immunity/curing ailments, and other health related issues
2. The recipe card should mention briefly about the healing properties of the ingredients and have equipment required, ingredients, quantity
and method (stepwise photos of the students preparing the dish to be enclosed).

Name / Name of the Recipe Rubrics: Total 20 marks
Roll.No
Recipe card (Ingredients Relevance of Oral presentation TOTAL
Quantity/ procedure) the recipe
10marks 4marks 6marks 20marks

BASIC COOKERY SYLLABUS & ASSESSMENT SCHEME
STD X (CWSN)
2024-25

S.No NAME OF THE CHAPTER MARKS

1 10
Food and Nutrition
2. 10
Methods of Cooking
3. Balanced Diet 10

4. Food Service 10
TOTAL 40

MARKING PATTERN:

Theory Practical Internal Total
Assessment
40 40 20 100

FIRST TEST : Max Marks 20

10 Marks

Chapter1: Food and Nutrition

Chapter2: Methods Of Cooking 10 Marks

20 Marks
Total

 Fill in the blanks with the correct alternative form those given in the brackets.

(1Mark x 10=10Marks)

 Tick the odd one out.
(1Mark x 6=6 Marks)

 Identify the given picture
(1 Mark x 4 = 4 Marks)
OR
 State whether the sentences are true or false
(1 Mark x 4= 4 Marks)

FIRST TERM: Max Marks: 40

[Pattern of paper is same as the Final Exam paper]

Chapter 1: Food and Nutrition

Chapter 2: Methods Of Cooking

Chapter 3: Balanced Diet
 Fill in the blanks with the correct alternative form those given in the brackets.
(1Mark x 8=8 Marks)

 Tick the odd one out.
(1Mark x 6=6 Marks)

 Choose the right alternative from Column B that matches the word in
ColumnA, and write your answer in Column C

( 1 Mark x 4=4 Marks)

 Identify the given picture
(1 Mark x 6 = 6 Marks)
OR
 State true or false
(1 Mark x 4 = 4 Marks)

 Answer in one word
(1 Mark x 8 = 8 Marks)

 Answer the following questions
(2 Marks x 4 = 8 Marks)

Practical: 40 Marks

1. Seasonal Fruit Milkshake & Omlette

2. Coffee & Vegetable Fried Rice

MODEL QUESTION
SUBJECT: BASIC COOKERY
SUBJECTCODE:2129
STD: X

Marks Allotted: 40 DURATION: 2Hours

Instructions:
1. All questions are compulsory
2. Answer in the provided space

Fill in the blanks with the correct alternative form those given in the
brackets.(1Mark x 8=8Marks)

01. Cutlery usually means used
while dining.
(knife, forks, and spoons, cups and plates , glassware)

02. A Breakfast cup is used to serve .
(Coffee, Tea, Tea and Coffee)

03. When sunlight is used for cooking, it is called
(stewing, solar cooking, pressure cooking)

04. Seasonal fruits and vegetables have a high value.
(fat, nutritive, fibre)

05. The chemical substances present inside of a food are called
.
(wheat, nutrients, pulses)

06. Red Meats should be eaten less often because it has a high
content.
(water, starch, fat)

07. An excess intake of fat can lead to .
(obesity, fever, weakness)

08. In the boiling method of cooking foods, nutrients are

lost.
(water-soluble, fat-soluble, non-soluble)

Tick the odd one out. (1Mark x 6=6Marks)

09. Oil:

 Groundnut

 Coconut

 Butter

10. Pulses and Cereal:
 Idli

 Puran Poli

 Chappati

11. Cooking in Fat:
 Sautéing

 Shallow Frying

 Boiling

12. Fruits and Vegetables:
 Eat whole fruits

 Eat raw vegetables

 Drink Juices

13. Tableware
 Cutlery

 Glassware

 Table mat

14. Serving Dishes:
 Soup Plate

 Spoon

 Quarter Plate

Choose the right alternative from Column B that matches the word in Column
A, and write your answer in Column C ( 1 Mark x 4=4 Marks)

COLUMN A COLUMN B COLUMN C

15. Vitamin A i. Main Course

16. Boiling ii. Required for
vision

17. Eat sparingly iii. Thali

18. Full Plate iv. Fats and
Sugars

v. Saucepan

Identify the given picture (1 Mark x 6 = 6 Marks)
 19.

(Baking, Frying, Solar Cooking )

20.

(Soup plate, Soup cup, Soup Bowl)

21.
(fruits and vegetables, fruits, vegetable)

22.
(Steaming, Boiling, Frying)

23
(Carving Knife, Table Knife, Chopping Knife)

24.
(Salad Spoon, Table Spoon, Soup Ladle)

OR

State whether the following statements are true or false (1 Mark x 6 = 6 Marks)

19. Eat sweet foods such as chocolates, jams, ice creams, mithais, only once a
week.

20. The serving spoon is tiny in size in comparison to the table spoon.

_

21. Glassware is defined as containers or objects made from glass

22. Soup bowl is used to serve main course.

23. Eating food on banana leaves is considered quite healthy and auspicious.

24. A cup is a small container used for drinking and carrying drinks.

Answer in one word (1 Mark x 8 = 8 Marks)

25. A table knife

26. A food cooked by Baking

27. A cereal that you enjoy for breakfast.

28. A traditional Indian dining plate _

29. A vegetable that is rich in iron

30. A dairy that is eaten for lunch.

31. A cutlery used for dining

32. A food cooked in the Pressure Cooker

Answer the following questions (2 Marks x 4 = 8 Marks)

33. What is a teaspoon? Mention any one use.
OR
33. What is the size of the quarter plate and its use.

34. Fat is a nutrient that is required in our diet. Give 2 reasons
OR
34. Write one difference between a tea cup and coffee cup.

35. What is a Food Guide Pyramid?
OR
35. Name any 2 groups of foods .

36. Mention any two rules of a Healthy Diet?
OR
37. What is a balanced diet?

BASIC COOKERY ( C.W.S.N) PRACTICAL

Marks: 40 Duration: 2 hours

List of Recipes for the Practical Examination.

1. Coffee & Omelette
2. Coffee & Vegetable Fried Rice
3. Coffee & Vegetable Bake
4. Season Fruit Milkshake & Bindi Masala
5. Seasonal Fruit Milkshake & Vegetable Salad
6. Seasonal Fruit Milkshake & Kheer

N.B : Any one of the above combination to be tested.
Vegetable Pakora and Caramel Pudding not for testing but for demonstration only

MARK DISTRIBUTION

1. Setting and clearing the work station 5 Marks

2. Weighing and collecting the ingredients 5 Marks

3. Appearance of the finished product 5 Marks

4. Taste Recipe 1 10Marks
Recipe 2 10 Marks

20 Marks
5. * Viva 5 Marks

6. * Journal 5 Marks

TOTAL 40 Marks

5*. Viva (To be conducted at the work station. Question should be simple.
Eg:Recipe – Coffee-What equipment did you use to boil the milk?)
6*. Journal (To be given by the candidate’s School)

Instructions for the Candidates:

The practical activity carries 40 marks.
The marks contribute towards 50% of the overall marks for the external course
assessment.
In this practical activity you have to prepare and serve/plate the prepared dishes. If
you have any related questions relating to the preparation, kindly ask the examiner.

Stage 1. You will have to:
 Collect the ingredients
 An equipment requisition

Stage 2. You will have to prepare, cook finish, plate and serve.

Note to the examiner:
 The students have to wear an apron, chef’s cap and carry two dusters.
 The ingredients will be collected by the students from the ingredient counter.
 The equipment should be selected by the students for each of the recipes.
 The students are expected to perform the practical individually and not in a
group

Guidelines for the Journal:
1. A Journal should be maintained by every student.
2. All the recipes prepared during the academic year should feature in the journal

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