Previous Year Question Paper with Answer of “Food Production- Code 409” for Class 10 NSQF Vocational, CBSE Session 2019-2020.

Food Production (Subject Code – 409)
Previous Year Question Paper for Class 10 NSQF Vocational, CBSE Session 2019-2020

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) Day dreaming
c) Exercise
d) Meditation

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

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

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

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

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

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

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

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

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.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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.
Q. 12 Write two points difference between vegetable and protein salad.
Q. 13 How is boiling different from simmering?
Q. 14 Which two points to be kept in mind while selecting
a) Ginger b) Celery
Q. 15 List four objectives of cooking.
Q. 16 Enumerate four importance of filling in preparation of sandwiches.

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?

Q. 18 Explain one each role and example of various parts of a salad.
Q. 19 How are following soups prepared
a) Chowders
b) Bisque
c) Veloute
d) Puree

Q. 20 Elaborate four principles of heat transfer.
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.

Answers

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

Ans1.ii) a) Refuse, Reduce, Reuse, Recycle

Ans1.iii) a) Article

Ans1.iv) c) Mental

Ans1.v) d) Ctrl+ X

Ans1.vi) d) Directing

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

Ans2.i) a) Soggy

Ans2.ii) b) Dry heat

Ans2.iii) c) Salad

Ans2.iv) a) When heat is applied on protein it coagulates from opaque to white in colour

Ans2.v) c) Betalains

Ans2.vi) b) Simple salad

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

Ans 3.i) d) Baking Soda

Ans 3 ii) a) Tubers

Ans 3iii) c) Mushrooms

Ans3.iv) b) Free fatty acids and glycerol

Ans3.v) b) Vegetables

Ans3.vi) d) Poaching

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

Ans 4.i) a) Caramelisation

Ans4.ii) c) Blanching

Ans4.iii) d) Room temperature

Ans4.iv) c) Face sandwich

Ans4.v) d) Lemon juice

Ans4.vi) a) Clear soups

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

Ans5.i) b) Fry

Ans5. ii) b) Mixed fruits salad

Ans5.iii) c) Griddling

Ans5.iv) c) Waxy

Ans5.v) a) Gazpacho

Ans5.vi) a) Pepo

SECTION B: SUBJECTIVE TYPE QUESTIONS
Answer any 3 of the given 5 questions (2 x 3 = 6 marks)

Ans 6. 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.

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)

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

Ans9. Four disadvantages of written communication are

1.Time consuming
2.Non-flexible
3.No Scope for clarification
4.Demands writing Proficiency

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

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

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

Ans13. BOILING SIMMERING When the liquid is bubbling rapidly and when water boil at 100 oC. When the liquid is bubbling gently with a temperature of about 85o- 96o C.

Ans14. Two points to be kept in mind while selecting area) Ginger

1.Smooth knobs
2.Firm and shinny skinned

b) Celery
1.Stems should be firm and crisp
2.Leaves should be fresh green

Ans15. Four objectives of cooking are

1. 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.

Ans16. Four importance of filling in preparation of sandwiches are to provide

1.Flavour
2.Body
3.Moisture
4.Nutrients

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

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.

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

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

Ans20. Four principles of heat transfer are

1.Radiation
2.Conduction
3.Convection
4.Induction

Ans21.
a) Sandwich

A type of food placed between the slices of bread.
Two role of spread in sandwich preparation are1.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.