Plus Two 12th Std +2 : Food Production Sample Question Paper www.cbse.nic.in

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Document Described : Food Production Question Paper, CBSE Question Paper

FOOD PRODUCTION-III Code :-734
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.
i) Marks for questions are indicated against each.
ii) Questions carrying 1 mark are very short 1- answer questions, required to be answered in one sentence each.
iii) Questions carrying 2 marks are very short 2- answer questions, Answer to them should not exceed 20 -30 words each.

http://www.cbse.nic.in/curric~1/sample2012.htm

Food Production Paper III Question Paper Link :
http://www.cbse.nic.in/curric~1/sqp2012/SQPMS_%20Fp%20III.doc

Food Production Paper IV Question Paper Link :
http://www.cbse.nic.in/curric~1/sqp2012/SQPMS%20Food%20production%20IV.doc

iv) Questions carrying 3 marks are short 1- answer questions, Answer to them should not exceed 40 -60 words each.
v) Questions carrying 4 marks are short 2- answer questions, Answer to them should not exceed 60 -70 words each.
vi) Questions carrying 5 marks are long- answer questions, Answer to them should not exceed 100-120 words each.

Q.1 Give the expansion of HACCP. (1 mark)
Q.2 What is the butcher’s block used for? (1 mark)
Q.3 How are games divided? (1 mark)
Q.4 what do you mean by the term fillet and goujons. (2 mark)
Q.5 What do you mean by critical control point? (2 mark)
Q.6 List three functions of the larder department. (2 mark)
Q.7 How does marbling affect the meat? (2 mark)
Q.8 List the two selection factors of chicken. (2 mark)
Q.9 State the various methods of cake making. (2 mark)
Q.10 List the various methods of folding puff pastry. (2 mark)
Q.11 Give two derivatives of choux pastry. (2 mark)
Q.12 Explain the following culinary terms- (5 mark)
i. Abats offals ii. Beurre manie iii. Mirepoix
iv. Food Damager Zone v. Fermentation
Q.13 List three factors to be kept in mind while planning kitchen design. (3 mark)
Q.14 Explain the 3 distinct categories of shell fish. (3 mark)
Q.15 Explain meringue cookies and no bake cookies. (3 mark)
Q.16 Describe salad dressing. (3 mark)
Q.17 Explain flour batter method. (3 mark)
Q.18. Explain the parts of sandwich (3 mark)
Q.19 Explain 4 cut of fish. (4 mark)
Q.20 Draw the cuts of chicken and name the parts. (4 mark)
Q.21 Draw the layout for a small hotel kitchen. (5 mark)
Q.22 Give five types of offals. (5 mark)

FOOD PRODUCTION- IV
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.
Part A -Question Nos. 1-5 are very short- answer questions carrying 1 mark each. They are required to be answered in one sentence each
Part B -Question Nos. 6-10, are short-answer questions carrying 2 marks each. Answer to them should not exceed 30 -40 words each.
Part C -Question Nos. 11-20, are also short- answer questions carrying 3 marks each. Answer should not exceed 60-70 words each.
Part D- Three Questions from 21-23 are long-answer questions carrying 5 marks each. Answer to them should not exceed 100-150 words each.

Part A :
1. What is Bulk or Mass Food Production? (1)
2. Define Indenting? (1)
3. Name different methods of purchasing? (1)
4. Define Food Cost? (1)
5. Explain ‘FIFO’? (1)

Part B :
6. Describe main salient features of Bulk Food Production? (2)
7. What do you understand by Menu Planning? (2)
8. What is a Bin Card? And draw format of Bin Card? (2)
9. Write in brief the differences between Variable and Fixed Cost? (2)
10. Write in brief the advantages of controlling food cost? (2)

Part C :
11. Write functions of Menu and its different types? (3)
12. Describe the Principles and factors affecting indenting? (3)
13. Explain Principles of Food storage? (3)
14. Write in Brief aims of Purchasing Officer? (3)
15. Write short notes on (a) Transfer Note (b) Stock Records (3)
16. Draw Formats of (3)
(a) Purchase Order (b) Guest Receiving Book (c) Credit Note
17. Define a variable, fixed & semi variable Cost control in relation to catering industry? (3)
18. Explain Food Cost, labour Cost and Overhead Cost? (3)
19. What do you mean by a standard recipe? What are its objectives? (3)
20. Write short note on Regional cuisine. Explain by giving major characteristics and examples (any three). (3)

Part D :
21. What is Meat Tag? What are its advantages? Draw a neat format of a Meat Tag? (5)
22. What are the objectives and advantages of food cost control? What are the factors affecting the food cost? (5)
23. Write short Notes on Indian Bread? (5)