Home » 10th Class » Download Sample Question Paper with Answer of “Food Production- Code 409” for Class X Session 2021-2022.

Download Sample Question Paper with Answer of “Food Production- Code 409” for Class X Session 2021-2022.

CBSE Department of Skill Education
Food Production (Subject Code – 409)
Sample Question Paper for Class X (Session 2020-2021)
Max. Time: 2 Hours        Max. Marks: 50

General Instructions:
1. Please read the instructions carefully.
2. This Question Paper consists of 21 questions in two sections: Section A & Section B.
3. Section A has Objective type questions whereas Section B contains Subjective type questions.
4. Out of the given (5 + 16 =) 21 questions, a candidate has to answer (5 + 10 =) 15 questions in the allotted (maximum) time of 2 hours.
5. All questions of a particular section must be attempted in the correct order.
6. SECTION A – OBJECTIVE TYPE QUESTIONS (24 MARKS):
i. This section has 05 questions.
ii. Marks allotted are mentioned against each question/part.
iii. There is no negative marking.
iv. Do as per the instructions given.
7. SECTION B – SUBJECTIVE TYPE QUESTIONS (26 MARKS):
i. This section has 16 questions.
ii. A candidate has to do 10 questions.
iii. Do as per the instructions given.
iv. Marks allotted are mentioned against each question/part.

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 activities do not reduce stress?
a) Yoga
b) Daydreaming
c) Exercise
d) Meditation 1

ii. The four R’s of waste management area) Refuse, Reduce, Reuse, Recycle
b) Repair, Reduce, Reuse, Refuse
c) Refuse, Reduce, Recover, Recycle
d) Refuse, Reduce, Rethink, Recycle 1

iii. The process of creating a non-fiction text about current or recent news, items of
general interest or specific topics is which form of writing

a) Article
b) Letter
c) Essay
d) Paragraph 1

iv. Rahul is unable to score good marks and often fails to submit his assignments on time. If this situation continues, he might suffer from which of the stress
a) Financial
b) Physical
c) Mental
d) Social 1

v. To cut the file or folder, which shortcut key will you use on the computer?
a) Ctrl+ V
b) Ctrl+ Y
c) Ctrl+ P
d) Ctrl+ X 1

vi. Which of the following is not promotional entrepreneurial function –
a) Idea discovery
b) Financing
c) Detailed investigation
d) Directing 1

Q. 2 Answer any 5 out of the given 6 questions (1 x 5 = 5 marks)

i. The freshly baked bread should not be used for sandwiches as it becomes
a) Soggy
b) Dry
c) Crunchy
d) Hard 1

ii. A salamander is an equipment used to cook food using
a) Moist heat
b) Dry heat
c) Sautéing
d) Deep frying 1

iii. A cold dish prepared of various mixtures of raw or cooked vegetables or meat usually seasoned is
a) Cold Soup
b) Sandwiches
c) Salad
d) Broth 1

iv. Which of the following statement is correct?
a) When heat is applied on protein it coagulates from opaque to white in colour.
b) When heat is applied on protein no affect is there.
c) When heat is applied on protein from white it becomes opaque.
d) When heat is applied on protein it does not coagulates. 1

v. The pigment responsible for deep red colour of beetroot is
a) Anthocyanin
b) Carotenoids
c) Betalains
d) Flavones 1

vi. The salad made up of cubes of cucumber and lemon juice can be classified as
a) Compound salad
b) Simple salad
c) Dessert salad
d) None of the above 1

Q. 3 Answer any 5 out of the given 6 questions (1 x 5 = 5 marks)

i. To soften the vegetables quickly one must add
a) Lemon juice
b) Acetic acid
c) Vinegar
d) Baking Soda 1

ii. The modified plant structures that are enlarged to store nutrients area) Tubers
b) Bulbs
c) Pods
d) Stems 1

iii. Enoki is a type of
a) Beans
b) Edible leaves
c) Mushrooms
d) Stems 1

iv. Triglycerides are combination of
a) Caustic soda and glycerin
b) Free fatty acids and glycerol
c) Glycerol and acerolin
d) Free fatty acids and aspirin 1

v. Minestrone soup is made with
a) Meat
b) Vegetables
c) Chicken
d) Lamb 1

vi. When liquid is not bubbling and is usually in small quantity, this method is called __
a) Steaming
b) Blanching
c) Stewing
d) Poaching 1

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

i. On application of heat carbohydrates turn slightly brown, this process is called ___
a) Caramelisation
b) Coagulation
c) Gelatinization
d) None of the above 1

ii. Which of the following method enables the food particles to be half-cooked?
a) Steaming
b) Stewing
c) Blanching 1
d) Boiling

iii. The bread used for sandwich making should be stored at
a) Refrigerator
b) Freezer
c) High temperature
d) Room temperature 1

iv. This is not an example of closed open sandwich
a) Tea sandwich
b) Buffet sandwich
c) Face sandwich
d) Hot sandwich 1

v. To retain the colour of cauliflower, a chef must add
a) Baking soda
b) Salt
c) Baking powder
d) Lemon juice 1

vi The French name Consomme is given to –
a) Clear soups
b) Cream soups
c) Veloute soups
d) Puree soups 1

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

i. English meaning of French word sauté is to
a) Blanch
b) Fry
c) Boil
d) Make sauce 1

ii. Your mother has prepared honey lemon dressing, she can use it fora) Coleslaw salad
b) Mixed fruits salad
c) Chicken salad
d) Ham salad 1

iii. Which of the following methods should be used for the preparation of steaks
a) Grilling
b) Baking
c) Griddling
d) Broiling 1

iv. Which type of potato should be preferred for making salad
a) Mealy
b) Floury
c) Waxy
d) None of the above 1

v. An example of cold soup is
a) Gazpacho
b) Cream of tomato
c) Sweet corn soup
d) Pumpkin soup 1

vi. The fruits where outer pericarp is stiffened are
a) Pepo
b) Berries
c) Drupes
d) Hesperidium 1

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. 6 Enlist four benefits of working independently. 2
Q. 7 Give one point of difference between file and folder in the computer. 2
Q. 8 Mention four positive impact of entrepreneurship on society. 2
Q. 9 List four disadvantages of written communication. 2
Q. 10 Indicate four man-made causes of ecological imbalances. 2

Answer any 4 out of the given 6 questions in 20 – 30 words each (2 x 4 = 8 marks)

Q. 11 Soups are considered healthy food. Support this statement with two reasons. 2
Q. 12 Write two points difference between vegetable and protein salad. 2
Q. 13 How is boiling different from simmering? 2
Q. 14 Which two points to be kept in mind while selectinga) Ginger b) Celery 2
Q. 15 List four objectives of cooking. 2
Q. 16 Enumerate four importance of filling in preparation of sandwiches. 2

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

Q. 17 a) Advice four tips to preserve nutrients in kitchen to your mother.
b) Which four points to be kept in mind while selecting fruits? 4
Q. 18 Explain one each role and example of various parts of a salad. 4
Q. 19 How are following soups prepared
a) Chowders
b) Bisque
c) Veloute
d) Puree 4
Q. 20 Elaborate four principles of heat transfer. 4
Q. 21 a) What do you mean by sandwich? Give two roles of spread in sandwich preparation.
b) Differentiate between cold open and cold close sandwich. 4

 

Answer Key

SECTION A: OBJECTIVE TYPE QUESTIONS

 

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

Ans1.i) b) Day dreaming 1
Ans1.ii) a) Refuse, Reduce, Reuse, Recycle 1
Ans1.iii) a) Article 1
Ans1.iv) c) Mental 1
Ans1.v) d) Ctrl+ X 1
Ans1.vi) d) Directing 1

Q. 2 Answer any 5 out of the given 6 questions (1 x 5 = 5 marks)

Ans2.i) a) Soggy 1
Ans2.ii) b) Dry heat 1
Ans2.iii) c) Salad 1
Ans2.iv) a) When heat is applied on protein it coagulates from opaque to white in colour 1
Ans2.v) c) Betalains 1
Ans2.vi) b) Simple salad 1

Q. 3 Answer any 5 out of the given 6 questions (1 x 5 = 5 marks)

Ans 3.i) d) Baking Soda 1
Ans 3 ii) a) Tubers 1
Ans 3iii) c) Mushrooms 1
Ans3.iv) b) Free fatty acids and glycerol 1
Ans3.v) b) Vegetables 1
Ans3.vi) d) Poaching 1

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

Ans 4.i) a) Caramelisation 1
Ans4.ii) c) Blanching 1
Ans4.iii) d) Room temperature 1
Ans4.iv) c) Face sandwich 1
Ans4.v) d) Lemon juice 1
Ans4.vi) a) Clear soups 1

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

Ans5.i) b) Fry 1
Ans5. ii) b) Mixed fruits salad 1
Ans5.iii) c) Griddling 1
Ans5.iv) c) Waxy 1
Ans5.v) a) Gazpacho 1
Ans5.vi) a) Pepo 1

SECTION B: SUBJECTIVE TYPE QUESTIONS

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

Ans6. Four benefits of working independently are
1. Individuals feel more empowered and responsible.
2. It provides flexibility to choose and define working hours and working mechanisms.
3. Failure and success of the task assigned are accounted by individuals.
4. Individuals become assets to organizations, groups and nations at large.

(Any other, any four points) (½ x 4 = 2)

Ans7. Difference between file and folder in computer
Everything you store on your computer is stored in the form of a file.
Files can be separately placed into groups, called folders.
(Any other, any one point for each) (1+1=2)

Ans8. Four positive impact of entrepreneurship on society are

1. Accentuates economic Growth
2. Fosters Creativity
3. Stimulates Innovation and Efficiency
4. Creates Jobs and Employment Opportunities
(Any other, any four points) (½ x 4 = 2)

Ans9. Four disadvantages of written communication are
1. Time consuming
2. Non-flexible
3. No Scope for clarification
4. Demands writing Proficiency
(Any other, any four points) (½ x 4 = 2)

Ans10. Four man made causes of ecological imbalances are
1. Overexploitation of Resources
2. Industrial and Atmospheric Pollution
3. Faulty Mining Practices
4. E waste generation

(Any other, any four points) (½ x 4 = 2)

Answer any 4 of the given 6 questions (2 x 4 = 8 marks)

Ans11. Soups are considered healthy food, two reasons are
1. Easy to digest
2. Sufficient amount of fluids
(Any other, any two) (1+1=2)
Ans12. Two points difference between vegetable and protein salad

VEGETABLE SALAD PROTEIN SALAD

This is made with crunchy vegetables
This is made up of ham/ beef/ chicken and vegetables/fruits
It is used as appetizer salad It is used as main course salad
(Any other, any two points difference) (1+1=2)

Ans13. BOILING SIMMERING

When the liquid is bubbling rapidly and when water boil at 100oC.
When the liquid is bubbling gently with a temperature of about 85o- 96o C.
(Any other, any one point difference) (1+1=2)

Ans14. Two points to be kept in mind while selecting are
a) Ginger
1. Smooth knobs
2. Firm and shinny skinned
(Any other, any two points)
b) Celery
1. Stems should be firm and crisp
2. Leaves should be fresh green
(Any other, any two points)(½ x 4 = 2)

Ans15. Four objectives of cooking are1. To make the food more palatable.
2. It kills the bacteria and keeps the food sterile.
3. It improves the eye appeal of the food.
4. Cooked food can be stored for a longer time.
(Any other, any four points) (½ x 4 = 2)

Ans16. Four importance of filling in preparation of sandwiches are to provide
1.Flavour
2.Body
3.Moisture
4.Nutrients
(Any other, any four) (½ x 4 = 2)

Answer any 3 out of the given 5 questions (4 x 3 = 12 marks)

Ans17. a) Four tips to preserve nutrients in kitchen are
1. Use fresh vegetables and fruits which are in season
2. Judicious use of water
3. Short cooking durations
4. Cut vegetables in bigger pieces
(Any other, any four points)(2+2=4)½ X 4 = 2
b) Four points to be kept in mind while selecting fruits are
1. Skin should not have blemishes or soft brown spots.
2. There should not be any small holes or any side of the surface.
3. The fruit should feel heavy for its size.
4. A shiny appearance and fresh aroma especially from citrus fruits.
(Any other, any four) ½ X 4 = 2

Ans18. One each role and example of various parts of a salad are
PARTS ROLE EXAMPLE
Base It bound the salad Red leaf/Iceberg
Body It gives body to the salad Chicken/fruits/vegetables
Dressing It develops the taste in the salad
Mayonnaise Garnish It add the eye appeal Lemon wedges
(Any other, any one role and one example) (1X4=4)

Ans19. a) Chowders
It is seafood or vegetable stew often served with milk or cream
b) Bisque
They are made with shellfish and are usually thickened with rice
c) Veloute
These are made with meat or vegetable stock thickened with flour cooked to a light brown colour
d) Puree
They are made of dry legumes or fresh starchy vegetables
(Any one point for each) (1X4=4)

Ans20. Four principles of heat transfer are
1. Radiation
2. Conduction
3. Convection
4. Induction
(Any other, any four explained in one –two line) (1X4=4)

Ans21. a) Sandwich
A type of food placed between the slices of bread.
Two role of spread in sandwich preparation are:
1.Act as sealing agent
2. Adds flavor
(Any other, any two points)
b) Difference between cold open and cold close sandwich
COLD OPEN SANDWICH COLD CLOSE SANDWICH
It can be made from single slice bread which can be applied with dressing and then topped with the toppings.
It can be made with two or more than two slices of bread.
(Any other, any one point of difference) (1+1+2=4) ½ x 2 = 1 1+1=2

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  1. vaisali says:

    can you please send me listening skill topic eating food sold by the roadside……

    i have not received email of the same

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