Class 12

CBSE Class 12 Food Production Question Paper 2020

Food Production Question Paper 2020 Solved

SECTION A

(Employability Skills) 10 Marks

Answer any 4 questions out of the given 6 questions of 1 mark each. 1×4=4

MCQ: Choose the best option.

Fill in the missing word in the following sentence :

1. The moment he switched ___________ the television, there was complete silence in the room.

(A) of

(B) off

(D) to

2. A person with an extrovert personality is

(A) Cooperative

(B) Gregarious

(D) Creative

3. Students suffering from schizoid personality disorder may exhibit which of the following symptoms?

(A) Nervous and moody

(B) Indifferent and detached

(D) Do not obey rules

4. NotesView is used

(A) For adding visible notes to a slide

(B) To delete the notes

(C) To view the notes

(D) To print the slides

5. What does ‘R’ stand for in SMART goals?

(A) Realistic

(B) Reliable

(D) Resourceful

6. Indonesia is an example of Green

(A) tourism

(B) economy

(D) revolution

Answer any 3 questions out of the given 5 questions of 2 marks each. 2×3=6

7. Differentiate between hearing and listening.

Ans: Hearing is the act of perceiving a sound through the ear. Listening is the act of making a conscious effort to perceive the sound received.

Hearing does not need conscious effort, while listening needs conscious effort.

Hearing is involuntary, and listening is voluntary/

8. List any four sources of self-motivation.

Ans: Music, books, activities such as games, expansive thoughts, living in the present, and dreaming big.

9. Sequence the steps of using Fontwork Gallery.

Ans: The steps to use the Fontwork Gallery are:

1. Click the Fontwork Gallery button on the Drawing bar.
2. The Fontwork Gallery dialog box appears
3. Select a Fontwork style and click OK.
4. The selected Fontwork design will appear on the slide
5. Double-click the Fontwork design. The default text, i.e., Fontwork, will appear in editing mode.

10. Which four factors should an entrepreneur consider for building teams for his project?

Ans: Skills and expertise, responsibilities, communication skills, and trust.

11. Suggest four ways to reduce greenhouse gas emissions in buildings.

Ans: Steps to reduce greenhouse gas emissions;

Reuse, Reduce, Recycle
Use less heat and reconditioning
Replace your light bulbs
Drive less, drive smart
Buy energy-efficient products
Use less hot water
Use the off buttons
Plant a tree.

SECTION B

(Subject Skills) 50 Marks

Answer any 10 questions out of the given 12 questions of 1 mark each. 1×10=10

12. What is the difference between the batters used for making khaman and dhokla?

Ans: Khaman needs a fermented batter of gram flour, and dhokla needs a fermented batter of rice flour.

13. Name one snack especially prepared during Vinayaka Chaturthi.

Ans: Modak

14. What is the base of white gravy?

Ans: Boiled onion paste.

15. Name two dishes which are prepared by using yellow gravy.

Ans: Korma and methi malai paneer.

16. Name any two Indian sweets made from pulses.

Ans: Puran poli and Moong dal halwa.

17. How is ashrafi made?

Ans: The soft Ashrafi is also prepared like badam ki jali, but is not baked. Instead, the dough is pressed in a mould with a traditional Nizami inscription to look like a coin.

18. Name two garnishes for Indian dishes.

Ans: Spinach, curry leaves, coriander leaves.

19. Suggest two fillings for dim sums.

Ans: Meat or vegetables.

20. How much time is taken for toasting the buns in a fast food joint?

Ans: 24 seconds.

21. Why is soft wheat flour used for making cakes?

Ans: Soft wheat generally contains less gluten than hard wheat and is commonly used for making the more delicate baked goods like cakes, pastries, and cookies.

22. Mention one factor which contributes to spread of cookies.

Ans: High sugar content.

23. Define menu planning.

Ans: Menu planning can be defined as the selection or framing of a menu for consumption on various occasions.

Answer any 5 questions out of the given 7 questions of 2 marks each. 2×5=10

24. List four major ingredients used for making bhakarwadi.

Ans: Gram flour, coconut, poppy seeds, and sesame seeds.

25. Why should onions be neither overcooked nor undercooked while making brown gravy?

Ans: If overcooked, it imparts a bitter flavour, and if undercooked, they never blend with liquid (water) and give a raw taste and aroma.

26. How is sugar syrup (chashni) of two-thread consistency prepared? How does a chef know that it is ready?

Ans: The sugar syrup can be prepared by taking two cups of refined sugar and one cup of water in a thick-bottom pot. Begin to cook the mixture while stirring to dissolve the sugar completely. As water evaporates, the concentration of sugar keeps increasing. To test for two-thread consistency, when a drop of syrup of this consistency is dropped into a bowl of cold water, it forms a soft ball.

27. What four points should be considered while plating the dishes?

Ans: Prepare a framework in mind and put it on paper – This helps to prepare the broad framework for easing out the plate presentation.

Decide on accompaniments to play with colours, textures, and visual appeal.

Customised shape/colour/pattern of crockery.

Garnish – Use in small quantity, should be edible, must blend with the flavour of the dish, and provide a contrast of colour.

Avoid clutter – Leave some area of the plate vacant, especially for pre-plated food.

28. Sequence the steps of preparing a subway sandwich.

Ans: Preparation

The sub roll or roll of bread is cut in half, down the middle.
Cheese is added to it, and the bread is toasted.
Any condiment, as per choice, is spread onto the bread
The sub is filled with meat (if it is a non-vegetarian sub) and vegetables.
Seasonings are added to the sub as per taste.

29. Name the two types of yeast available in the market. What is their role in baking?

Ans: The two types of yeast are compressed yeast and dry yeast. Yeast in baked products increases the volume and improves the grain, the texture, and the flavor.

30. Write any four characteristics of an à la carte menu.

Ans: Dishes are priced separately.

Provides choices for the customer.

All items are cooked to order.

Answer any 5 questions out of the given 7 questions of 3 marks each. 3×5=15

31. Briefly explain the following Indian breads. Mention the cuisine in which they are made.

(a) Sheermal

(b) Baati

(c) Sidu

Ans: (a) Sheermal: Light, flaky bread cooked in a tandoor with saffron and milk smeared over it.

(b) Baati: The baatis are dumplings of whole wheat flour baked on dry cow dung cakes.

(c) Sidu: It is a local bread made of wheat flour. The dough is kneaded and set aside for some hours for the yeast to settle and the dough to rise. This dough is rolled with a variety of stuffing and is put on the direct flame of a bonfire to be par-cooked and then later steamed to complete the cooking.

32. Differentiate between the following snacks :

(a) Batata vada and Misal pao

(b) Chikvi and Ghugni

(c) Dimer devil and Singhara

Ans: (a) Batata vada and Misal pao: Batata vada is made by dipping spiced potato balls in chickpea flour batter and deep-fried. It is mostly served with chutney or sandwiched in a Pav. Misal is a spicy, flavourful curry made of moth beans (missal).

(b) Chikvi and Ghugni: Chikvi (Tripura) is a fragrant stir fry made with dominantly bamboo shoots and pork, flavoured with jackfruit seeds, green papaya, green chillies, ginger, fresh lime leaves, and rice flour paste. Ghugni is a spiced chickpea or Bengal gram-based curry enjoyed itself or served as a meal with hot puris.

(c) Dimer devil and Singhara: Dimer devil is a boiled egg wrapped in spicy potato filling, coated with bread crumbs, and deep fried. The samosas of the north are Singhara in West Bengal.

33. Write one difference between the following Indian sweets :

(a) Chenna jilapi and Jalebi

(b) Double ka meetha and Khubani ka meetha

(c) Pahala rosogulla and Rasgulla

Ans: (a) Chenna jilapi and Jalebi: Chhena jilapi: The basic ingredient is fresh chenna, which is kneaded and shaped

and deep fried. They are then soaked in sugar syrup. Jalebi is a spiral-shaped sweet prepared by refined flour batter fried in hot oil and soaked in sugar syrup.

(b) Double ka meetha and Khubani ka meetha:

Double ka meetha: It is a bread pudding Indian sweet of fried & crumbed bread slices soaked in reduced hot milk with spices, including saffron and cardamom. It is popular in Hyderabadi cuisine, served at weddings and parties.
Khubani ka meetha: Apricots are boiled in syrup to prepare a compote like consistency. The preparation is topped with malai (more contemporary trends include custard or ice cream) and garnished with almonds or apricot kernels.

Pahala Rosogulla – The slightly golden chenna dumplings, combined with semolina, are shaped in balls and cooked in light sugar syrup.
Roshogulla / Rasgulla: It is made by shaping a dough of cheena and flour into balls and cooking them in sugar syrup.

34. Write any six drawbacks of fast food.

Ans: Drawbacks of fast food

Cooking time is sometimes increased for thawing or baking.
Lack of freshness in vegetables and fruits.
Typically high in calories, fats, saturated fats, trans fats, sugar, and salt.
Cost per serving may be higher than homemade.
Harder to control fat, salt, and sugar levels.

35. Give six reasons for using milk in baked products.

Ans: The advantages of using milk solids:-

Increases Absorption and Dough Strengthening
Increases Mixing Tolerance
Enhances the longer fermentation
Improves better crust color
Improves better grain and texture
Increases Loaf Volume
Improves keeping Quality
Provides Nutrition

36. Why is cost accounting done? Give six reasons.

Ans: Cost accounting is done for,

Ascertainment of cost: It means analysis of actual information as recorded in financial books.
Determination of selling price: Cost accounting provides the information regarding the cost to make and sell the products or services produced.
Helps with cost control.
Cost reduction: It is the achievement of a real and permanent reduction in the unit cost of goods manufactured or services rendered without impairing their suitability for the use intended in the quality of the product.
Ascertaining the profit of each activity: The purpose under this step is to determine the cost, profit, and loss of any activity on an objective basis.
Assisting management in decision making: Decision making is defined as a process of selecting a course of action out of two or more alternative courses.

37. What six precautions should be adopted while handling raw meat?

Ans: Certain dos and don’ts while handling raw meat are as follows:

Raw meat should be transported in refrigerated vehicles.
Always store cooked meat above raw meat in a refrigerator.
Preparation of raw meat should be done in separate areas
Different chopping boards and utensils for the preparation of raw meat and high-risk foods should be used.
Washing of hands before and after the handling of the meat is essential.

Answer any 3 questions out of the given 5 questions of 5 marks each. 5×3=15

38. Briefly describe the following desserts. Mention the cuisine to which they belong:

(a) Bibinka
(b) Gil-e-Firdaus
(c) Khaja
(d) Gujiya
(e) Shahi tukra

Ans: (a) Bibinca: A dessert made in layered form, which is baked one layer at a time. The mixture is made from coconut milk, eggs, nutmeg, cardamom powder, and traditionally has sixteen layers. Goa.

(b) Gil-e-Firdaus: A dessert made by cooking grated white marrow with milk and sugar thickened with sago seeds and khoya. Andhra Pradesh

(d) Gujiya: A sweet made on Holi in which refined flour dough is rolled and filled with nuts and khoya and is deep fried. Uttar Pradesh.

(e) Shahi tukra: Deep-fried pieces of bread dipped in sugar syrup, and rabri is poured over it. It is decorated with chopped nuts and warq. Lucknow/Awadh.

39. Differentiate between the following dishes:

(a) Meen moilee and Sooley
(b) Dhansak and Oondhiyu
(c) Baghare baingan and Bhareli wangi
(d) Rista and Gustaba
(e) Avial and Santula

Ans: (a) Meen moilee and Sooley:

Meen moilee – Fish cooked in a gravy of coconut milk with onions, ginger, garlic, green chilli, kokum, and spices etc. Two extracts of coconut milk are added to this gravy.
Sooley- An appetizer where fish or thin slices of meat are marinated and cooked on an open charcoal grill (sigri).

(b) Dhansak and Oondhiyu:

Dhansak – A combination of five dals, vegetables, and spices cooked with mutton, served with brown rice.
Oondhiya – A delicious blend of vegetables cooked in oil. Potatoes, sweet potatoes, yams, brinjals, etc, with a mixture of coconut, green chillies, lime, sugar, garlic, and coriander cooked on a slow flame.

Baghare baingan – baby brinjals are slit and stuffed with a mixture of coconut, tamarind, spices, peanuts etc., and cooked on slow flame in kadahi.
Bhareli Wangi – Baby brinjals stuffed with a mix of spices, coconut, peanut, etc, and cooked dry.

(d) Rista and Gustaba:

Rista: Poached lamb dumplings in a rich red gravy. The lamb is freshly pounded to make a paste, which is then flavoured and made into dumplings.
Gushtaba: Similar to rishta, it is lamb dumplings in white curd-based gravy.

(e) Avial and Santula:

Avial – A vegetable preparation made with raw bananas, drumstick beans cooked in coconut milk and spiced sour curd.
Santula – This dish is a fried or boiled vegetable curry that consists of a blend of raw papaya, potato, tomato and brinjal with mild spices.

40. Which five types of information does a customer get from a menu card which help him to place his order?

Ans: List of Food and Beverage Items

The cost of each item is mentioned.

Some menus include key ingredients or preparation styles.

Menus may indicate portion size.

Specialties or Recommendations – Highlighted items like chef’s specials or popular dishes guide the customer in selecting meals.

41. Name four favourable conditions for bacterial growth. Suggest six ways to keep the food safe.

Ans: Bacteria require the following conditions for growth and multiplication:

Warmth
Food
Moisture
Time

Ways to keep food safe

Wash hands and surfaces regularly to prevent contamination.
Cook food to the right temperature to kill harmful microorganisms.
Store food properly at the correct temperatures (cold/hot storage).
Avoid cross-contamination by using separate utensils and cutting boards for raw and cooked food.
Use clean and fresh ingredients to maintain hygiene.
Cover food properly to protect it from pests and dust.

42. The following information has been obtained from the books of ABC Hotel. Food cost is ₹20,000 and labour cost is ₹13,300. Calculate the Overhead Costs and Net Profit Percentage.