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Download Sample Question Paper Solved of “Food Production- Code 809” for Class 12 NSQF Vocational, CBSE Session 2021-2022.

Food Production (Subject Code-809)
Sample Question Paper Solved of “Food Production” Class 12 Session 2019-2020
Max. Time: 3 Hours Max. Marks: 60

 

Section A: Objective Type Questions

Q. 1 Answer. any 4 out of the given 6 questions on Employability Skills (1 x 4 = 4 marks)

i. Which of the following encourage people to recycle household waste by using gamification?
a) Recycle bank
b) Edukart
c) Interview bit
d) Cure fit

 

ii. A piece of writing with exactly fifty words is
a)Article
b)Paragraph
c)Mini saga
d)Short story

 

iii. Your friend is assertive and sociable. Which of the following personality traits he/she exhibits
a)Conscientiousness
b)Emotional stability
c)Agreeableness
d)Extraversion

 

iv. Which of the following bar contains icons to provide quick access to commands such as new, open, print, etc.?
a)Menu bar
b)Formula bar
c)Standard bar
d)Title bar

 

v. Who can help an organization to analyze energy consumption and advice ways to reduce it
a)Energy consultant
b)Energy auditors
c)Environmental engineers
d)Green designers

 

vi. Identify personality disorder of a person who have inflated sense of their own importance and lacks empathy.
a)Borderline
b)Narcissistic
c)Avoidant
d)Paranoid

 

Q. 2 Answer. any 5 out of the given 7 questions (1 x 5 = 5 marks)

i. A dish consisting boiled or fried vegetables curry made of raw papaya, potato and brinjal is
a) Yakhni
b) Santula
c) Khaja
d) Rizala

 

ii. For preparing base of Makhani gravy your mother will use
a) Boiled onion paste
b) Boiled spinach paste
c) Chopped onions and tomato paste
d) Boiled tomato paste

 

iii. Which of the following statement is incorrect?
a) Nizams of Kolkata is an example of fast food outlets.
b) Fast food preparation uses highly processed food.
c) Commercial establishments of fast food of US is termed as Thermopolium.
d) Fast food outlets are equipped with high efficiency automatic kitchen equipments.

 

iv. A snack prepared using fermented batter of rice is
a) Khandvi
b)Dhokla
c)Khaman
d)Vada

 

v. The fresh seasonal vegetable preparation is –
a) Variyals
b)Pachadi
c) Kozhambu
d)Poriyals

 

vi. The preserve which is prepared from fruits and also include peels of fruits are
a)Jams
b)Jellies
c)Marmalades
d)Squash

 

vii. An Indian bread Bhakar is prepared using flour of
a) Jowar
b)Rice
c) Bajra
d) Maize

 

Q. 3 Answer. any 6 out of the given 7 questions (1 x 6 = 6 marks)

i. The traditional Marathi cuisine which is sweet and spicy to taste is
a)Ghoogni
b) Dabeli
c)Sevusal
d)Bhakarwadi

 

ii. The blue coloured chopping board is used for
a)Cheese
b)Raw meat
c)Fruits
d) Fish

 

iii. When sugar is cooked till 104* C to 106* C for preparation of sweets, this stage is called as
a)Half thread
b)Three thread
c)One thread
d)Two and a half thread

 

iv. The basic concept of fast food outlets depends upon these two factors
a)Cheap food and quick cooking
b)Large portion size and quick delivery
c)Cleanliness and expensive food
d)Long cooking time and only takeaways

 

v. The rendered fat of hogs is called as
a)Margarine
b)Oil
c)Lard
d)Butter

 

vi. Which of the following statement is correct
a)Pachadi is pulse preparation without use of onion and garlic
b)Kootu is mixed vegetable preparation with coconut
c)Gil e firadus is a spicy stew
d)Puttu is flaky shallow fried bread

 

vii. Net profit when total sale is Rs.85,000 and food cost and labour cost is Rs.20,000 and overhead cost is Rs. 25,000 will be
a)Rs.35,000
b)Rs.45,000
c)Rs.40,000
d)Rs.30,000

 

Q. 4 Answer. any 5 out of the given 6 questions (1 x 5 = 5 marks)

i. Chives is an example of
a)Sauce
b)Herb
c)Crisps
d)Micro greens

 

ii. In which cuisine you commonly use Malvani Masala ?
a)Maharashtra
b)Andhra Pradesh
c)Awadhi
d)Jammu and Kashmir

 

iii. Which of the following food is called as high-risk food
a)Oil
b)Flour
c)Whole spices
d)Raw meat

 

iv. Palm jaggery is used instead of sugar in preparation of which of the following sweet
a)Doda
b)Dodol
c)Mysore pak
d)Zarda

 

v. A paper-thin crust samosa is popularly called as
a) Singhara
b) Potli samosa
c) Bohri samosa
d) None of the above

 

vi. Name the protein present in wheat which makes it an excellent choice for breads and bread products.
a)Gluten
b)Lysine
c)Arginine
d) Cysteine

 

Q. 5 Answer. any 5 out of the given 6 questions (1 x 5 = 5 marks)

i. The cost which don’t increase or decrease with the changes in output is
a)Fixed cost
b)Semi variable cost
c)Variable cost
d)Material cost

 

ii. A mutton preparation made with both chunks of mutton and minced mutton is
a)TabakMaaz
b)LaalmaAns.
c)Rara gosht
d)Nihari

 

iii. Shrikhand is associated with which of the following festival
a)Pongal
b)Lohri
c)Gudipadwa
d)Eid

 

iv. Match the following
A. Bacteria i)Cling films
B. Organic waste ii)Dust and dirt
C. Inorganic waste iii)Methane gas
D. Clostridium perfringens iv)Danger zone
Choose the correct option
a)A iv, B iii ,C i, D ii
b)A iii, B ii, C i , Div
c)A ii, B i, C iv, D iii
d)A i, B iv, C iii, D ii

 

v. The main ingredient used in the preparation of Chikvi is
a)Potato
b)Bamboo shoots
c)Egg
d)Fish

 

vi. Which of the following ingredient must be added to prevent curdling of curd/cream while preparing Indian gravy
a)Spices
b)Oil
c)Flour
d)Water

Q. 6 Answer. any 5 out of the given 6 questions (1 x 5 = 5 marks)

i. Advice a suitable menu to be followed by office mess
a)Fixed
b)Ala carte
c)Cyclic
d)Static

 

ii. Choose correct sequence to be considered while platting the food.-
a)Decide on accompaniments ,garnish, prepare framework, customize crockery
b)Prepare a framework, garnish, decide on accompaniments, customize crockery
c)Prepare a framework, decide on accompaniments, customize crockery, garnish
d)Garnish, customize crockery, decide on accompaniments, prepare a framework

 

iii. Alsi ki pinni is considered as nutritious snack as it provides
a)Iron
b)Iodine
c)Chlorine
d)Sodium

 

iv. Which two nutrients provide satiety value to the meal?
a)Vitamins and minerals
b)Fat and vitamins
c)Protein and fat
d)Minerals and protein

 

v. Match the following
A. Shammi kebab i)Roasted moong dal
B. Dalma ii)Flaky bread
C. Sattu iii)Meat and channa dal
D. Sheermal iv)Roasted Bengal gram

Choose the correct Answer.
a)A iii ,B ii,C i,D iv
b)A ii, B iv,C i,D iii
c)A iii, B i,C iv,D ii
d)A iv, B i,C ii,D iii

 

vi. For preparation of Sohan Papdi sugar must be cooked till
a)Firm ball stage
b)Soft ball stage
c)Hard ball stage
d) Tough ball stage

 

Section B: Subjective Type Questions

Answer. any 3 out of the given 5 questions on Employability Skills (2 x 3 = 6 marks)
Answer. each question in 20 – 30 words.
Q. 7 Give four steps for active learning.
Q. 8 Suggest four sources of motivation and inspiration.
Q. 9 Spreadsheet programs have become very popular .Justify this statement with two reasons.
Q. 10 What are four barriers in becoming entrepreneur?
Q. 11 Mention four ways to make your home toxin free.

 

Answer. any 3 out of the given 5 questions in 20 – 30 words each (2 x 3 = 6 marks)
Q. 12 State two each dishes which can be prepared using white gravy and precautions to be followed while making white gravy.
Q. 13 Suggest four ways to prevent contamination by pets.
Q. 14 Differentiate between following Indian snacks
a)Vada and Murukku
b)Gathiya and khakra
Q. 15 Give two points difference between ala carte and table d hotel menu. 2
Q. 16 Briefly describe about these desserts –
a)Chamcham
b)Asharfi

 

Answer. any 2 out of the given 3 questions in 30– 50 words each (3 x 2 = 6 marks)
Q. 17 Advise your friend about four points to be kept in mind for proper waste water disposal from the kitchen. Also tell two ways to prevent cross contamination.
Q. 18 Differentiate between
a)Meenmoilee and Kozhi curry
b)Yakhni and Rista
c)Dalcha and Haleem
Q. 19 Elaborate two each objectives, advantages and limitation of cost accounting.

 

Answer. any 3 out of the given 5 questions in 50– 80 words each (4 x 3 = 12 marks)
Q. 20 Standard operating procedures are followed while using pre-cooked products. Justify this statement with four reasons .Also list four advantages of using convenience foods.
Q. 21 Enlist four ways each to create variety and save time and money while planning a menu.
Q. 22 Tell four each unique ingredients of Goa cuisine and famous dishes of Bengali cuisine.
Q. 23 Enumerate four factors for each to be kept in mind to make the cookies crisp and easy to spread.
Q. 24 The following information has been extracted from the books of XYZ hotel. Calculate the food and labour cost.
RECEIPTS AMOUNT(Rs)
Sales                                            1,50,000
Opening stock                              40,000
Closing stock                                 10,000
Fresh purchases                            15,000
Wages and salaries                       25,000
Electricity                                            800
Rent                                                10,000
Telephone                                           500
LTC paid to staff                             2000
Printing                                               400
Food consumed by staff worth 2000 but charges 1000
Complimentary food                        2000
Medical Reimbursement                  800
Laundry 1500 out of which staff uniform
                                                                                          500
Gas and fuel                                       800
Contribution towards EPF           1000
Interest Subsidy                               500
Miscellaneous                                   500

 

Answers

Section A: Objective Type Questions

1. Answer. any 4 out of the given 6 questions on Employability Skills (1 x 4 = 4 marks)
i. a) Recycle bank
ii. c)Mini saga
iii. d)Extraversion
iv. c)Standard bar
v. a)Energy consultant
vi. b)Narcissistic

 

2. Answer. any 5 out of the given 7 questions (1 x 5 = 5 marks)
i. b) Santula
ii. d)Boiled tomato paste
iii. c) Commercial establishments of fast food of US is termed as Thermopolium.
iv. b)Dhokla
v. d) Poriyals
vi. c) Marmalades
vii. a) Jowar

 

3. Answer. any 6 out of the given 7 questions (1 x 6 = 6 marks)
i. d)Bhakarwadi
ii. d) Fish
iii. c)One thread
iv. a)Cheap food and quick cooking
v. c)Lard
vi. b) Kootu is mixed vegetable preparation with coconut.
vii. c)Rs.40,000/-

4. Answer. any 5 out of the given 6 questions (1 x 5 = 5 marks)
i. b)Herb
ii. a)Maharashtra
iii. d)Raw meat
iv. b)Dodol
v. c)Bohri samosa
vi. a)Gluten

 

5. Answer. any 5 out of the given 6 questions (1 x 5 = 5 marks)
i. a)Fixed cost
ii. c)Rara gosht
iii. c)Gudi padwa
iv. a)A iv ,B iii ,C i ,D ii
v. b)Bamboo shoots
vi. c)Flour

 

6. Answer. any 5 out of the given 6 questions (1 x 5 = 5 marks)
i. c)Cyclic
ii. c)Prepare a framework, decide on accompaniments, customize crockery, garnish
iii. a)Iron
iv. c)Protein and fat
v. c)A iii, B i,C iv,D ii
vi. a)Firm ball stage

 

Section B: Subjective Type Questions

Answer. any 3 out of the given 5 questions on Employability Skills (2 x 3 = 6 marks)
7. Four steps for active learning are
1.Contact
2.Absorb
3.Reflective feedback
4.Confirm
5.Any other(any four)

 

8. Four sources of motivation and inspiration are1.Music
2.Books
3.Activities
4.Dreaming big
5.Any other(any four)

 

9. Spreadsheet programs have become very popular two reasons are
1.Large volume of data can be easily handled and manipulated
2.Data can be easily represented in pictorial form like graph or charts
3.Any other(any two)

 

10. Four barriers in becoming an entrepreneur are
1.Employee related difficulties
2.Shortage of funds and resources
3.Market entry regulations
4.Unsupportive business environment
5.Any other(any four)

 

11. Four ways to make your home toxin free are
1.Avoid plastic food packaging
2.Use nontoxic cleaning and washing products
3.Avoid any pesticides in the house
4.Use nontoxic cleaning and washing products
5.Any other(any four)

 

Answer. any 3 of the given 5 questions (2 x 3 = 6 marks)

12. Two dishes prepared using white gravy are
1.Safed maas
2.Navratan korma
3.Any other(any two)
Two precautions to be followed while making white gravy are
1.Onion should not color
2.Curd/milk/cream must be added at final stage
3.Any other (any two)

 

13. Four ways to prevent contamination by pets are
1. Keep the doors and windows of the kitchen shut and be covered with mesh.
2. Ensure that rodents and cockroaches are not present.
3. Install electronic fly killers in the kitchen.
4. Do not allow pets into the kitchen
5.Any other(any four)

14. a)Vada and Murukku
VADA MURUKKU
It is made from urad dal (black gram lentils) batter which is shaped like a ring and deep fried
It is made from rice and urad dal dough, which is shaped into spiral or coil shapes either by hand or using
a) mould and deep fried
b)Gathiya and khakra
GATHIYA KHAKRA
It is a crunchy and spicy deep fried strands made from gram flour dough
It is round, very thin and crispy in texture made of wheat flour, oil and salt.
Any other (any one point difference)

 

15. Two difference between Ala carte and Table d Hotel manual a carte Table d Hotel
Lot of choices Limited choices(Veg/Non veg)
Each item priced individually Whole plate priced as one
Takes time Fast to serve
Elaborate cutlery and crockery used Simple crockery used
Any other(any two points difference)

 

16. a)Chamcham
It is made by curdling milk and then shaping it to cylindrical shape pieces and cooked in sugar syrup similar to rasgullas.
b)Asharfi
It is prepared like badam ki jali but is not baked. Instead the dough is pressed in a mould with traditional Nizami inscription to look like a coin

Answer. any 3 out of the given 5 questions in 20 – 30 words each (2 x 3 = 6 marks)

17. Four points to be kept in mind for proper waste water disposal from the kitchen
1.All the water from the wash up area may have a separate drain pipe as most of the fat and oil goes out of kitchen from that pipe.
2.Choking of drains should be monitored frequently.
3.Hot water helps in draining off extra fat or oil in the pipe.
4.Open drains in the kitchen should have Stainless-Steel grill cover to prevents chocking of drain pipe.
5.Any other(any four)
Two ways to prevent cross contamination are
1.Wash hands
2.Use clean utensils, chopping boards, work surfaces, cloths or other equipments
3.Any other(any two)

 

18. a)Meen moilee and Kozhi curry
Meen moilee
Fish cooked in a gravy of
coconut milk with onions,kokum and spices .
Kozhi curry
Chicken curry made by adding
onion, tomatoes, ginger,
garlic spices and coconut milk.

b)Yakhni and Rista
Yakhni
Pieces of lamb cooked in thin curd based gravy
Rista
Poached lamb dumplings cooked in red gravy.

c)Dalcha and Haleem
Dalcha
Meat is cooked with chana dal and whole spices with yoghurt
Haleem
Lamb is cooked along with broken wheat then pounded till it resembles a paste
Any other (any one point difference)

 

19. Two objectives of cost accounting
1.Ascertainment of cost
2.Determination of selling price
3.Any other(any two)
Advantages of cost accounting
1.Cost determination
2. Helping in cost reduction
3.Any other(any two)
Limitation of cost accounting
1. Expensive
2. Duplication of work
3.Any other(any two)

 

Answer. any 3 out of the given 5 questions in 50– 80 words each (4 x 3 = 12 marks)

20. Four reasons for following standard operating procedures are
1.A consistent level of product quality is maintained and guarantees
2.Quick delivery of the order
3.Reduces the labor expenses
4.Reduces equipment costs in the outlets
5.Any other(any four)
Four advantages of using convenience foods are
1. Reduces meal preparation time
2. Less wastage
3. No need to plan, buy and store ingredients separately
4. Faster presentation and easier clean up
5.Any other(any four)

 

21. Four ways to create variety are
1. Selection of foods from different food groups
2. Variety in color combination
Blending of different colors makes food attractive, eye appealing and also enhances appetite.
3. Variety in texture
The Texture in food refers to its softness, crispness and the solid or liquid state of the food.
4. Variety in taste and flavor
A meal will tempt only if it has variety of flavor and aroma.
5.Any other(any four)

Four ways to save time and money
1. Once the meals are planned, prepare a list of items and they can be purchased together.
2. Ingredients in bulk quantities cost less but should be purchased only when there is proper Provision for its storage.
3. Purchasing should be made at time periods when the markets are not very crowded.
4. Labor saving kitchen devices like mixer, fridge, pressure cooker, etc. should be used.
5.Any other(any four)

22. Four unique ingredients of Goa cuisine are
1. Fish.
2. Coconut
3. Toddy vinegar
4. Kokum
5. Palm jaggery
6.Any other (any four)
Four famous dishes of Bengali cuisine are
1. Bhaja – Brinjals, vegetables or fish are deep fried with or without coating with a batter.
2. Chingri malai curry – Small sized prawns are cooked in boiled onion and coconut milk gravy.
3. Doi mach – Fish is cooked in yoghurt based gravy.
4. Kosha mangsho – A spicy semi dry mutton dish marinated and cooked in mustard oil.
5. Aloo posto – Potatoes cooked with poppy seeds flavored with
whole spices and turmeric.
6.Any other(any four)

 

23. Four factors to make the cookies crisp are
1. Low proportion of liquid in the mix (stiff dough)
2. High sugar and fat content( dough with low moisture content)
3. Baking long enough to evaporate most of the moisture.
4. Small size or thin shape, so the cookie dries faster during baking.
5. Proper storage. Crisp cookies can become soft if they absorb moisture
6.Any other(any four)
Four factors to make cookies easy to spread are
1. High sugar content increases spread.
2. High baking soda or baking ammonia content encourages spread.
3. Creaming together of fat and sugar contributes to leavening by incorporating air. Creaming a mixture until light increases spread.
4. Low oven temperature increases spread. .
5. Dough with high liquid content spreads more than a stiff dough.
6. Any other (any four)

 

24. Food Cost
Reciepts Amount
Opening stock 40,000
Less Closing stock 10,000
30,000
Add Fresh purchases 15,000
45,000
Less Staff meal 1000
Less Complimentary food 2000
Total 42,000
Total food cost=Rs.42,000/-
LABOUR COST
Wages and salaries 25000
LTC 2000
Staff meal 1000
Medical Reimbursement 800
Laundry (1500-500) 500
Contribution towards EPF 1000
Interest Subsidy 500
Total 30,800
Labour cost=Rs.30,800/

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