Class 12 Food Production Question Paper 2023

Table of Contents

CBSE Class 12 Food Production Question Paper 2023

Section A

(Objective Type Questions) (30 Marks)

1. Answer any 4 questions out of the given 6 questions on Employability Skills. 4×1=4

(i) Your friend is assertive and sociable. Which of the following personality traits does he/she exhibit?

(a) Conscientiousness

(b) Emotional Stability

(d) Extraversion

(ii) A __________ entrepreneur starts a business, nurtures it, and makes it reach a point of self-sustenance.

(a) Technical

(b) Professional

(d) Agricultural

(iii) A ________ is an arrangement of cells in a vertical manner.

(a) Column

(b) Cell

(d) Worksheet

(iv) What does S stand for in SMART goals?

(a) Special

(b) Social

(d) Specific

(v) Which is not a quality of an entrepreneur?

(a) Initiative

(b) Focus on short-term goals

(d) Motivation

(vi) Which is the shortcut key used to cut the content from the spreadsheet?

(a) Ctrl + X

(b) Ctrl + C

(d) Ctrl + P

2. Answer any 5 out of the given 7 questions. 5×1=5

(i) Alsi is rich in

(a) Omega-3 and Iron

(b) Calcium and Potassium

(d) Zinc and Iodine

(ii) Which masala is commonly used in the cuisine of Andhra Pradesh?

(a) Garam masala

(b) Panch Phoran

(d) Bhojwar Masala

(iii) Name two ingredients required for the preparation of Chikvi.

(a) Fish and Papaya

(b) Bread and Besan

(d) Egg and Potato

(iv) What point should be considered while selecting tomatoes for preparing Makhani gravy?

(a) Deep red tomatoes

(b) Sour tomatoes

(d) Small-sized tomatoes

(v) Match the following:

Sugar Syrup	Sweets
A. Half thread	I. Sohan Papdi
B. Two and a half threads	II. Chikki
C. Two threads	III. Gajak
D. Three threads	IV. Rasgulla

Choose the correct option.

(a) A-II, B-IV, C-I, D-III

(b) A-IV, B-III, C-I, D-II

(d) A-III, B-II, C-IV, D-I

(vi) Jellies are prepared by using

(a) Whole fruits

(b) Fruit juices

(d) Fruit peels

(vii) How much time is required in wrapping of a patty with bun?

(a) 40 seconds

(b) 14 seconds

(d) 20 seconds

3. Answer any 6 out of the given 7 questions. 6×1=6

(i) What point should be kept in mind while preparing soft cookies?

(a) Thin shape

(b) Low sugar content

(d) Low proportion of liquid

(ii) In which type of menu is each dish priced separately?

(a) À la carte

(b) ôte

(d) Thali

(iii) Which cost rises as production increases and falls as production decreases?

(a) Fixed

(b) Semi-variable

(d) Flexible

(iv) Which of the following statements is incorrect?

(a) Always clean raw vegetables and meat in the same room.

(b) Empty dustbins regularly.

(d) Cover the cooked food and store away during cleaning of the kitchen.

(v) Which of the following descriptions is incorrect?

(a) Stew Vegetable / Meat stew

(b) Nihari Spicy meat stew

(d) Variyal Fresh seasonal vegetables

(vi) Urad Dal flour is required for preparation of :

(a) Murukku

(b) Bohri Samosa

(d) Dabeli

(vii) Which ingredient should be mixed with curd to prevent curdling?

(a) Water

(b) Spices

(d) Oil

4. Answer any 5 out of the given 6 questions. 5×1=5

(i) A sweet prepared using palm jaggery is :

(a) Dodol

(b) Doda

(d) Basundi

(ii) Choose the correct sequence to be considered while plating the food.

(a) Decide on accompaniments, Garnish, customize crockery, prepare a framework

(b) Prepare a framework, decide on accompaniments, customize crockery, and Garnish

(d) Garnish, decide on accompaniments, prepare a framework, customize crockery

(iii) A fish preparation in a mustard-based gravy is

(a) Macha Ghanta

(b) Patrapada Machha

(d) Machha Besara

(iv) What is the advantage of using convenience food?

(a) Reduces meal preparation

(b) Lack of freshness

(d) Cost per serving may be higher

(v) The rendered fat of hogs is

(a) Margarine

(b) Oil

(d) Butter

(vi) A special item on an à la carte menu is called as

(a) Palette

(b) Plat du jour

(d) Jour du plat

5. Answer any 5 out of the given 6 questions. 5×1=5

(i) Calculate the cost percentage when cost is < 40,000 and sale is < 2,00,000.

(a) 5%

(b) 50%

(d) 20%

(ii) Which of the following is a high-risk food?

(a) Pulses

(b) Seafood

(d) Soybean

(iii) Choose the incorrect pair :

(a) Val: Small white beans

(b) Vatana: Dried yellow peas

(d) Kokum: Thickening agent

(iv) Which snack is similar to salads?

(a) Ghoogni

(b) Aloo Kabli

(d) Jhaal Muri

(v) A variation of besan burfi in South is called

(a) Mohan Thal

(b) Payasam

(d) Mysore Pak

(vi) Which of the following statement is incorrect?

(a) Use limited quantity of oil.

(b) Salad should be served once in a week.

(d) Include serving of seasonal vegetables.

6. Answer any 5 out of the given 6 questions. 5×1=5

(i) Match the following :

A. Shallots	I. Paste of various spices
B. Morels	II. Grown in shallow water
C. Ver	III. Hybrid between onion and garlic
D. Nadroo	IV. Perishable mushrooms

Choose the correct option :

(a) A-II, B-IV, C-III, D-I

(b) A-IV, B-II, C-I, D-III

(d) A-III, B-IV, C-I, D-II

(ii) What is the difference between Ada and Modak?

(a) Ada is made of Urad Dal flour, whereas refined flour is used for Modak.

(b) Ada is fried and Modak is grilled.

(d) Ada is a famous sweet of West India, and Modak is famous in South India.

(iii) Which of the following is prepared by dry roasting Barley or Bengal gram?

(a) Sattu

(b) Besan

(d) Bajra

(iv) Match the following :

A. Upma	I. Steaming
B. Dosa	II. Deep frying
C. Samosa	III. Sauteing
D. Dhokla	IV. Shallow frying

Choose the correct option :

(a) A-I, B-III, C-IV, D-II

(b) A-IV, B-II, C-I, D-III

(d) A-III, B-IV, C-II, D-I

(v) What is the favourable temperature for bacterial growth?

(a) 5 C- 63°C

(b) 2 C -70°C

(d) 3 C- 80°C

(vi) A mutton preparation in yoghurt-based gravy is

(a) Kaliya

(b) Rizala

(d) Gushtaba

Section B

(Subjective Type Questions) (30 Marks)

Answer any 3 questions out of the given 5 questions on Employability Skills. Answer each question in 20-30 words. 3×2=6

7. What is internal (intrinsic) motivation? Give an example.

Ans: It occurs when people are internally motivated to do something because it brings them pleasure. It includes activities for which there is no apparent reward but one derives enjoyment and satisfaction in doing them.

8. Give four functions of an entrepreneur.

Ans: Functions of an entrepreneur. (any four)

Identifying entrepreneurial opportunity:
Turning ideas into action:
Feasibility study
REsourcing
Setting up an enterprise
Managing the enterprise
Growth and development of the enterprise

9. Mention any four presentation software.

Ans: Any four

1. LibreOffice Impress
2. Microsoft Office – PowerPoint
3. OpenOffice Impress
4. Google Slides
5. Apple Keynote

10. Enlist four steps to overcome personality disorders.

Ans: Steps to overcome personality disorders

Talk to someone. Most often, it helps to share your feelings.
Look after your physical health. A healthy body can help you maintain a healthy mind.
Build confidence in your ability to handle difficult situations.
Engage in hobbies, such as music, dance, and painting. These have a therapeutic effect.
Stay positive by choosing words like ‘challenges’ instead of ‘problems’.

11. State four environmental barriers faced by an entrepreneur.

Ans: Four environmental barriers faced by an entrepreneur are,

Lack of adequate resources or raw materials
Non‐availability of skilled labour
Lack of requisite machinery and other infrastructure
Unavailability of monetary resources on time

Answer any 3 out of the given 5 questions in 20-30 words each. 3×2=6

12. How is fafda different from khakra?

Ans: Fafda – It is a fried, crispy, crunchy, tasty snack made with gram flour, laced with carom seeds and black pepper. It is usually served with papaya sambharo and besan chutney.

Khakra – Round, very thin and crispy in texture, khakhras are commonly eaten in the morning with breakfast. They are made of wheat flour, oil, and salt. There is a vast variety of khakras, a popular one being methi khakra.

13. Mention the paste that can be used to thicken the hariyali gravy. Also, give the procedure for preparing it.

Ans: White gravy. Method:

Heat oil in a pot.
Add whole spices, i.e., Green cardamom, black cardamom, cloves, cinnamon, and bay leaf.
Cook for a few seconds. Add onion paste and cook on a medium flame, continuously stirring to prevent the colour from changing.
Add grated khoya and continue cooking on a low flame so as not to change the colour.
Add ginger, garlic, and green chilli paste. Continue cooking over gentle heat for a few minutes.
Add coriander powder and salt. Add two tablespoons of water and cook till the masala leaves oil.
Add beaten curd. Bring to a boil while stirring.
Simmer and add cashew nut paste, melon seed paste, poppy seed paste, and almond paste.
Simmer for some time.
Add cream.
Sprinkle garam masala powder, cardamom, and mace powder.
Simmer till the consistency is thick but pourable.
Cool, cover, and refrigerate for future use.

14. How are mawa and chhena prepared?

Ans: Khoya / Mawa: It is prepared by boiling and reducing milk to a semi-solid stage. Depending on the fat content in the milk and method of preparation, one can have a variety of khoya, such as Batti ka khoya, Daab ka khoya, or Danedar khoya.

Chenna – Fresh cottage cheese made by curdling cow milk.

15. Enumerate four ways to prevent contamination by pets.

Ans: Some of the ways to prevent contamination by pets are:-

Keep the doors and windows of the kitchen shut and covered with mesh.
Ensure that rodents and cockroaches are not present.
Install electronic fly killers in the kitchen.
Do not allow pets into the kitchen.

16. Give two points of difference between fixed and cyclic menus.

Ans: A fixed menu offers the same dishes every day. Cyclic menu is the type of menu where the dishes are repeated periodically for each week/month.

Fixed menus are prevalent in transport catering, which includes air, rail, and sea passengers. Cyclic menu is seen in all hostel menus, Railway catering, and cafeterias are of this type.

Answer any 2 out of the given 3 questions in 30-50 words each. 2×3=6

17. Write about the following Indian breads :

(a) Sheermal

(b) Pathiri

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

(b) Pathiri: A flat bread made from rice flour. It can be cooked on a griddle, deep-fried, or even steamed.

18. Elaborate three advantages and three limitations of cost accounting.

Ans: Advantages of cost accounting:

Cost determination: Cost accounting helps in identifying all expenses incurred to produce a product and determining of total cost of production.
Helping in cost reduction: The application of various cost accounting techniques helps in achieving the objective of the organization to reduce costs.
Determination of selling price: Cost accounting is quite useful for price fixation.
Cost comparison: Cost comparison helps in cost control. Comparison may be made in respect of the costs of jobs, processes, or cost centers.

Limitations of cost accounting:

Expensive
Duplication of work.
Inefficiency: The Costing system itself does not control costs, but its usage does.

19. Discuss any six points to be considered while disposing of wastewater from the kitchen.

Ans:

The water used for cleaning surfaces, equipment, pots, and pans should be drained off immediately.
The drainage system should be planned to remove the wastewater through drains.
All the water from the wash-up area may have a separate drain pipe, as most of the fat and oil is washed and goes out of the kitchen through that pipe.
Choking of drains should be monitored frequently.
Hot water helps in draining off extra fat or oil in the pipe.
Open drains in the kitchen should have a Stainless-Steel grill cover.
All the sinks fitted in the kitchen or wash-up area should have a mesh to restrict pieces of food, vegetables, meat, and other foreign material from going into the drain.

Answer any 3 out of the given 5 questions in 50- 80 words each. 3×4=12

20. Explain about three unique dishes of Goan cuisine and also mention its two unique ingredients.

Ans: Khatkhatem – Assorted vegetables diced and cooked in a thick and mild coconut masala.

Sorpotel – Offal and meat are cut into cubes and boiled, and then cooked in a spicy and sour (vinegar) gravy.

Vindaloo – A pork preparation in which spices are ground with toddy vinegar to give a tangy flavor.

21. Describe four roles each of wheat and eggs in the baking industry.

Ans: Wheat:

Wheat is the only cereal that contains the proper combination of gluten and gliadin.
When flour is combined with water, it forms gluten, which is essential for retaining the gas produced by yeast.
Hard wheat contains a high proportion of gluten, which makes it an excellent choice for breads and bread products.
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.

Eggs:

Eggs are important because they add color, improve the grain and texture of baked products.
They increase volume and give structure to the product
They add flavor and have considerable nutritional value.
Egg whites figure largely in some of the above points as they are responsible for increasing volume, improving the grain and texture, and giving structure to the product.

22. Demonstrate four ways of creating variety in the meals.

Ans: Ways of creating variety in the meals

Selection of foods from different Food Groups, such as a vegetable sandwich with juice.
Blending of different colours makes food attractive, eye-appealing, and also enhances appetite.
The meal should have food of different textures, such as soft, crispy, solid, liquid, etc.
A meal will tempt only if it has a variety of flavours and aromas.

23. (a) Give four consumer perceptions of fast food.

(a) Enlist four factors on which the basic concept of a fast food outlet depends.

Ans: (a) Consumer perception of fast food:

Quality – High-quality food that would stand as a substantial meal.
Service – The essence of this particular style of fast food is speed, which is why it is called fast food.
Cleanliness – The promotion of fast food is mainly done by the bright, attractive, and clean image that the stores present.
Value – Customers are becoming price-conscious and are looking for their money’s worth these days. As such, the prices must match the quality.

(b) The basic concept of fast food outlets depends upon the following factors:

Cheap food
Products that can be cooked quickly and held in the short term without deteriorating.
Large throughput of customers
Demand for takeaways as well as consumption on premises.
Precise portion control.

24. The following information has been obtained from the books of the ABC Hotel. Calculate the labour cost and net profit percentage :

Receipts	₹
Total Sale	75,000
Wages and Salaries	20,000
L.T.C.	2,000
Medical reimbursement	2,000
Contribution towards E.P.F.	1,000
Food Costs	15,000
Overhead Costs	10,000

Ans: 1. Labour Cost

Labour Cost includes:

Wages and Salaries = ₹20,000
L.T.C. = ₹2,000
Medical Reimbursement = ₹2,000
Contribution to E.P.F. = ₹1,000

Total Labour Cost = ₹20,000 + ₹2,000 + ₹2,000 + ₹1,000 = ₹25,000

2. Net Profit

Total Sale (Revenue) = ₹75,000

Total Costs =

Labour Cost = ₹25,000
Food Cost = ₹15,000
Overhead Cost = ₹10,000

Total Expenses = ₹25,000 + ₹15,000 + ₹10,000 = ₹50,000

Net Profit = ₹75,000 – ₹50,000 = ₹25,000

3. Net profit percentage = Net Profit /Total Sales x 100

= (Total Sale – Total Cost)/Total Sale x 100

Total Cost = Total food cost + Total Labour cost + Total Overhead cost

=( 25,000 + 15,000 + 10,000)/75,000 x 100

= 25,000/75,000 x 100

= 33.33%

Labour Cost = ₹25,000
Net Profit Percentage = 33.33%