Download “Food Production – Code 809” Previous Year Question Paper with Answers of Class 12 NSQF Vocational, CBSE Session 2021-2022.

CBSE | NSQF – Vocational Education
Food Production (Subject Code 809)
Class XII (Session 2021-2022)
Sample Question Paper For Term – II
Max. Time Allowed: 1 ½ Hour (90 min)  Max. Marks: 30

General Instructions:

1. Please read the instructions carefully
2. This Question Paper is divided into 03 sections, viz., Section A, Section B and Section C.
3. Section A is of 05 marks and has 06 questions on Employability Skills.
4. a) Question numbers 1 to 4 are one-mark questions. Attempt any three questions.
5. b) Question numbers 05 and 06 are two marks questions. Attempt any one question.
6. Section B is of 17 marks and has 16 questions on Subject specific Skills.
7. a) Question numbers 7 to 13 are one-mark questions. Attempt any five questions.
8. b) Question numbers 14 to 18 are two marks questions. Attempt any three questions.
9. c) Question numbers 19 to 22 are three marks questions. Attempt any three questions.
10. Section C is of 08 marks and has 03 competency-based questions.
11. a) Questions numbers 23 to 25 are four marks questions. Attempt any two questions.
12. Do as per the instructions given in the respective sections.
13. Marks allotted are mentioned against each section/question.

SECTION A

(3 + 2 = 5 marks)

Answer any 03 questions out of the given 04 questions 1 x 3 = 3

Q.1 Give two roles of urban growers. 1

Q.2 Tell two benefits of Entrepreneurial Competencies. 1

Q.3 Write two steps to think creatively about any existing product or service. 1

Q.4 Mention two roles of green jobs. 1

Answer any 01 question out of the given 02 questions 1 x 2 = 2

Q.5 What are four barriers in becoming an entrepreneur? 2

Q.6 List four ways to make your home toxin free. 2

SECTION B

(5 + 6 + 6 = 17 marks)

Answer any 05 questions out of the given 07 questions 1 x 5 = 5

Q.7 Specify the time taken for toasting a bun and wrapping of patty along with bun in a fast-food joint. 1

Q.8 What do you mean by Lard? 1

Q.9 Indicate two objectives of cost accounting. 1

Q.10 Name two conditions favoring bacterial growth. 1

Q.11 State any two features of ala carte menu. 1

Q.12 Why is it important to add egg in baked products? Give two reasons. 1

Q.13 What is a material cost? 1

Answer any 03 questions out of the given 05 questions 2 x 3 = 6

Q.14 Differentiate between fixed and variable cost and give an example of each. 2

Q.15 Enlist four factors to be considered while making soft cookies.2

Q.16 Mention any four consumer perceptions regarding fast food. 2

Q.17 Write two differences between cyclic and fixed menu. 2

Q.18 Enumerate four precautions to be considered while handling raw meat.2

Answer any 02 questions out of the given 04 questions 3 x 2 = 6

Q.19 What is satiable food? Suggest four ways of creating variety in the menu.3

Q.20 Give any six features of fast-food outlets.3

Q.21 What is yeast? State two types of yeast and suitable temperature of storing it.3

Q.22 The following information has been extracted from the books of XYZ hotel. Calculate the food cost and gross profit percentage.

SECTION C

(2 x 4 = 8 marks)

(COMPETENCY-BASED QUESTIONS)

Answer any 02 questions out of the given 03 questions

Q.23 Kitchen waste disposal is a source of contamination if not treated and disposed of quickly.

Categorize kitchen solid waste into two types and suggest a suitable disposal method for both types of waste. Also suggest two precautions to be considered for proper disposal of waste water from the kitchen. 4

Q.24 Mrs. Verma is working in MNC as a Senior Manager and has a busy schedule. She prefers eating convenience food for her lunch. Tell her four benefits and four drawbacks of convenience food. 4

Q.25 Rohan wants to organize a party for his family and friends. Help him to plan its menu.

Which four factors should he consider so that there are minimum leftovers?

Support your answer with the help of an example for each factor.

ANSWERS 

SECTION A

(3 + 2 = 5 marks)

Answer any 03 questions out of the given 04 questions 1 x 3 = 3

Q.1 Two roles of urban growers –

1. They manage terrace top gardens to grow fruits and vegetables in urban cities.
2. They use environment friendly ways to grow fruits and vegetables.

Any other (Any two) 1/2×2=1

Q.2 Two benefits of Entrepreneurial Competencies –

1. Networking with stakeholders.
2. Interacting with customers.

Any other (Any two) 1/2×2=1

Q.3 Two steps to think creatively about any existing product or service –

1. Substitute
2. Combine

Any other (Any two) 1/2×2=1

Q.4 Two roles of green jobs –

1. Preserve on restore the quality of environment
2. Reduce environmental footprint of economic activity

Any other (Any two) 1/2×2=1

Answer any 01 question out of the given 02 questions 1x 2=2

Q.5 Four barriers in becoming an entrepreneur –

1. Unsupportive business environment
2. Shortage of capital
3. Lack of Entrepreneurial Mindset & Training
4. Market entry regulations

Any other (Any four) 1/2×4=2

Q.6 Four ways to make home toxin free –

1. Avoid plastic food packaging
2. Use nontoxic washing products
3. Do not use nonstick cookware
4. Avoid any pesticides in the home

Any other (Any four) 1/2×4=2

SECTION B

(5 + 6 + 6 = 17 marks)

Answer any 05 questions out of the given 07 questions 1 x 5 = 5

Q.7 Time taken for toasting a bun– 11 seconds

Time taken for wrapping of patty along with bun- 14 seconds 1/2+1/2=1

Q.8 Lard – Rendered fat of hogs 1

Q.9 Two objectives of cost accounting –

1. Ascertainment of cost
2. Determination of selling price

Any other (Any two) 1/2×2=1

Q.10 Two conditions favoring bacterial growth:

1. warmth
2. food

Any other (Any two) 1/2×2=1

Q.11 Two features of ala carte menu1. Lots of choices

2. Each item priced individually
3. Customer complies menu

Any other (Any two) 1/2×2=1

Q.12 Two importance of egg in baked products1.They add color

2. Improve the grain and texture of baked products

Any other (Any two) 1/2×2=1

Q.13 Material cost:

It refers to the cost of raw materials used in preparing food. It is inclusive of the decorative items or materials used to support the food e.g., silver foil, cake wrapper, etc. 1

Answer any 03 questions out of the given 05 questions 2 x 3 = 6

Q.14 Fixed cost: Fixed costs are expenses that have to be paid by a company, independent of any business activity

Example-Rent, interest, depreciation, insurance, etc.

Variable cost: The variable cost increases or decreases in the same proportion to the volume of production.

Example-Food cost

(Any other, Any one difference with an example for each) 1+1=2

Q.15 Four factors to be considered while making soft cookies –

1. High proportion of liquid in the mix.
2. Low sugar and fat.
3. Large size or thick shape, so they retain more moisture.
4. Sugars which are hygroscopic, readily absorb moisture from the air or from their surroundings.

Any other (Any four) 1/2×4=2

Q.16 Four consumer perceptions regarding fast food1. Quality

2. Service
3. Cleanliness
4. Value

Any other (Any four) 1/2×4=2

Q.17 Two differences between cyclic and fixed menu

Static Menu Cyclic Menu

Offers same dishes everyday

Change every day for certain period (week/fortnight) and repeated in same order.

Customer change everyday Customer is same over a period of time

Any other (Any two differences) 1+1=2

Q.18 Four precautions to be considered while handling raw meat:

1. Raw meat should be transported in refrigerated vehicles.
2. Always store cooked meat above raw meat in a refrigerator.
3. Preparation of raw meat should be done in separate areas
4. Different chopping boards and utensils for the preparation of raw meat and high-risk foods should be followed.

Any other (Any four point) 1/2×4=2

Answer any 02 questions out of the given 04 questions 3 x 2 = 6

Q.19 Satiable food:

Food that does not cause hunger between two meals

Four ways of creating variety in the menu:

1. Selection of foods from different Food Groups
2. Variety in color combination
3. Variety in texture
4. Variety in taste and flavor
5. Variety in methods of cooking

Any other (Any four) 1+2=3, 1/2×4=2

Q.20 Six features of fast-food outlets:

1. It specializes in one particular product.
2. Variations in the menu are based on one product.
3. Products can be prepared quickly and be held for a short while without spoilage.
4. It depends on the availability of convenience products.
5. Ensures good portion control as convenience products form the base and the presentation is clearly displayed for the customers to know.
6. It concentrates on pricing the items moderately and selling them in volume so as to gain more profit.

Any other (Any six) 1/2×6=3

Q.21 Yeast

It is a microscopic plant or cell grown in warm mash of ground corn, barley malt and water.

Two types of yeast

1. Compressed yeast
2. Dry yeast.

Ideal storing temperature for yeast is:

30O ͦ-45O ͦF.  

Q.22 FOOD COST

SECTION C

(2 x 4 = 8 marks)

(COMPETENCY-BASED QUESTIONS)

Answer any 02 questions out of the given 03 questions

Q.23 Categorize kitchen waste into two types –

Organic and Inorganic waste

Disposal of organic waste:

It can be processed in the presence of oxygen by composting or in the absence of oxygen using anaerobic digestion.

Any other (Any one point)

Disposal of Inorganic waste:

They are collected separately so that they can be segregated and sent for recycling.

Any other (Any one point)

Two precautions to be considered for proper disposal of waste water from the kitchen

1. Open drains in the kitchen should have Stainless-Steel grill cover
2. All the sinks fitted in the kitchen should have a mesh to restrict pieces of food, vegetable, etc. going into the drain.

Q.24 Four benefits and drawbacks of convenience food:

Any other (Any four points for each)   

Q.25 Four factors along with example to be considered while planning the menu for the party:

1. Nutritional Adequacy

Nutritional requirements of all the members attending the function are fulfilled.

For example, a growing child needs more protein and old people need more of easily digestible foods, etc.

2. Age factor

Diet requirement of various members of different age groups differs in quantity as well as in quality.

For example, a newborn baby drinks only milk, etc.

3. Religion, region, cultural patterns and traditions

Region- For example, a North Indian prefers to consume more of wheat, in the coastal region people will consume more of coconut, fish etc.

4. Likes and dislikes of individuals

The food you serve should be according to the likes and dislikes of the individuals.

For example, if someone in your family does not like milk, it can be served in the form of cheese, paneer.

(Any four points with an example for each)