Food Service II Model Question Paper www.cbse.nic.in : Plus Two / 12th Std / +2

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Document Described : Food Service II Question Paper, CBSE Question Paper

FOOD SERVICE- II Code :-736
Class XII (Theory)
Time Allowed : 3 Hours Max Marks: 60
Instructions :
Read the paper carefully. All questions in each section are compulsory.
Students may use bilingual mediums (both English and Hindi) for writing in which technical terms should be written in English medium.

http://www.cbse.nic.in/curric~1/sample2012.htm
http://www.cbse.nic.in/curric~1/sqp2012/SQPMS%20foodservice%20II.doc

i) Part A -Question Nos. 1-10 are very short- answer questions carrying 1 mark each. They are required to be answered in one sentence each
ii) Part B -Question Nos. 6-10, are short-answer 1 questions carrying 2 marks each. Answer to them should not exceed 30-40 words each.
iii) Part C -Question Nos. 11-20, are also short- answer 2 questions carrying 3 marks each. Answer should not exceed 60-70 words each.
iv) Part D- Three Questions from 21-22 are long-answer questions carrying 5 marks each. Answer to them should not exceed 100- 150words each.

Part A :
I. Multiple Choice Questions :
1) Waffles are a part of :
(a) Continental breakfast (b) American breakfast
(c)Indian breakfast (d) English breakfast
2) A popular breakfast roll is :
(a) Croissant (b) Waffers (c) Oatmeal (d) Muesli
3) KOT Stands for :
(a) Kitchen Order Ticket (b) Kitchen Order Taker
(c) Kitchen Open Time (d) Kitchen Order Time
4) Service in rooms is carried out on :
(a) Trays & Trolleys (b) By hands (c) Platter or Plate (d) Silver Service
5) Which of the following are used for placing advance breakfast orders :
(a) DND Card (b) Room Service door knob Card
(c) Clean my Room card (d) Menu card kept in rooms
6) Banquet is an example of
(a) Open Market catering (b) Restricted market catering
(c) Welfare Catering (d) None of the above
7) The most popular style of service in banquet is :
(a) Buffet Service (b) Silver Service (c) Preplaced (d) Room service
8) BEO Stands for
(a) Buffet Events Order (b) Banquet Event Order
(c) Bar Event Order (d) Buffer Event Order
9) The term Silver Room is used to
(a) Store silverware and cutlery (b) Store in Hotels decorative pieces
(c) Store Linen (d) Store Provisions
10) Which of the following is not a common type of fire extinguisher?
(a)CO2 based (b) Foam Based
(c) Hydrogen Based (d) Water Based

Part B :
1. What is a buffet breakfast? What are its advantages? (2)
2. List the functions of a good control system? (any two) (2)
3. Differentiate between room service and restaurant service? (2)
4. Explain any two types of Banquets in brief? (2)
5. What are the features of a good Pantry? (2)

Part C :
1. What is Indian breakfast? Explain with suitable examples? (3)
2. Explain by giving examples the courses of an American Breakfast? (any three) (3)
3. Draw the Format of a sample KOT? (3)
4. Differentiate between Centralised and Decentralised Room service? (3)
5. List the factors to be considered while planning a Banquet function? (3)
6. Explain Finger & Fork Buffet? (3)
7. List the functions of a still room? (3)
8. Describe the factors essential for effective dish washing? (3)
9. What are special checks? Explain any two in brief? (3)
10. What is disaster management? What is the general preparedness required for disaster management? (3)

Part D :
1. What is a Buffet? What are the advantages of a buffet? Explain the different types of buffet? (any three) (5)
2. With the help of neat sketch give the layout plan of a pantry attached to a restaurant? (5)