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[QUOTE=mariammal;187334][B]Document Described : [/B]Cookery Question Paper, ICSE Question Paper
[B]
COOKERY[/B]
(Two hours)
Answers to this Paper must be written on the paper provided separately.
You will not be allowed to write during the first 15 minutes.
This time is to be spent in reading the question paper.
The time given at the head of this Paper is the time allowed for writing the answers.
Attempt all questions from Section A and any four questions from Section B.
The intended marks for questions or parts of questions are given in brackets [ ].

[URL]http://www.cisce.org/icse_X_SpecimanQP_2012-13.html[/URL]
[URL]http://www.cisce.org/data/Specimen%20Question%20Paper/SPE%20QPS%202011/28.%20Cookery.pdf[/URL]

[B] SECTION A (40 Marks)[/B]
Attempt all questions from this Section
Question 1
Give a suitable reason for each of the following:
(a) Overcooking of food is harmful. [2]
(b) In food preservation, the principle of high temperature is utilized. [2]
(c) Adolescents in the family need more food than adults. [2]
(d) The use of raw vegetables is necessary in a balanced meal. [2]
(e) The size of the kitchen is not as important as the work areas that need to be grouped. [2]

Question 2
(a) Define the term food. [2]
(b) State two ways by which food can appeal to the senses. [2]
(c) The colour of vegetables and fruits is related to a basic medium present in them. Explain:
(i) The white or yellow colour in vegetables and fruits.
(ii) The red-purple colour in vegetables and fruits. [2]
(d) The standard of public health depends on refuse cleaning. State two
examples each of the following:
(i) Kitchen garbage
(ii) Dry refuse [2]
(e) What are the disadvantages of packed food? [2]

Question 3
(a) How can one avoid the wastage of served food? [2]
(b) State two ways by which food can be made free of bacteria. [2]
(c) State two important principles of cooking food.
Give one example of each. [2]
(d) State two factors to be kept in mind while boiling vegetables. [2]
(e) Differentiate between perishable and nonperishable food with one
example each. [2]

Question 4
(a) One step in the method of food preparation is blanching.
Give two reasons for its use. [2]
(b) State any two advantages of steamed food. [2]
(c) Name two major work areas in the kitchen. [2]
(d) Shop keepers sometimes hoard commodities.
How does this affect a consumer? [2]
(e) Name two eating disorders found in adolescents. [2]

[B]SECTION B (60 Marks)[/B]
Attempt any four questions from this Section
Question 5
Foods need to be selected and purchased on the basis of storage capacity in the house.
(a) Define convenience food and state a few examples as we classify them in our kitchen. [5]
(b) Semi-perishable foods include processed cereals and pulse products.
Give examples to show how the shelf life will vary for these foods. [5]
(c) Perishable foods have a short life span. Name any four perishable foods.
Explain the enzyme and chemical changes that take place in any one
perishable food. [5]

Question 6
Kitchen layout and planning is as important as the rest of the house.
(a) Explain the factors that need to be considered for the location of work
centers in a kitchen. [5]
(b) State the important factors for the following in a well-planned kitchen:
(i) An airy, well lit and ventilated space.
(ii) A good floor, ceiling and wall. [5]
(c) Account for the importance of sink in the kitchen. [5]

Question 7
It is a good practice to save surplus food for future use.
(a) Define food preservation. Explain it with the help of four examples. [5]
(b) Discuss how drying of food helps in arresting food spoilage.
How effective is the new method of radiation in food preservation? [5]
(c) Explain the effectiveness of refrigeration as a method of preserving food. [5]

Question 8
(a) What happens when germination of food takes place?
How does sprouting change the texture of starch present in grains? [5]
(b) Cereals and millets are the staple foods in India. Explain their importance in the daily diet. [5]
(c) Food must satisfy certain emotional needs to keep a family happy. What are these needs, how can they be expressed through the sharing of food? [5]

Question 9
Some families have limited funds to spend on food while a few others have a greater amount. In this context, explain the importance of the following:
(a) Awareness of available options while buying food is essential for home
makers. [5]
(b) Taking advantage of an abundant supply of foods is a wise step while
buying food for a family. [5]
(c) It is the individual consumer whose income affects the purchase of food. [5]

Question 10
At every stage of life, nutrition plays a very important role.
In this context, explain:-
(a) The important points for the development of food habits of the pre-school child. [5]
(b) Adolescents require an adequate intake of calcium, iron and iodine in their diet. [5]
(c) The intake of high-calorie food in old age needs to be restricted. [5][/QUOTE]

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