CBSE Class 10 Food Production 2018 Question Paper

The question paper consists of four sections: A, B, C & D. Part-A Question Nos. 1 to 7 are multiple choice questions carrying 1 mark each. Part-B Question Nos. 8 to 16 are very short answer questions carrying 2 marks each. Answer to them should not exceed 30-40 words each.

Part-C Question Nos. 17 to 21 are short answer questions carrying 3 marks each. Answer to them should not exceed 60-70 words each. Part-D Question Nos. 22 & 23 are long answer questions carrying 5 marks each. Answer to them should not exceed 100-150 words each.

Part A

Multiple Choice Questions

1. Gelatinization is a process of :

(a) Coagulation of proteins
(b) Swelling of starch by application of moist heat
(c) Preparing gelatin based sweets
(d) Browning bread slices

2. The cooking process in which the food particles are surrounded by liquid and it is cooked in slow heat for a long time. The food is usually served along with the liquid which was cooked.

(a) Poaching (b) Stewing (c) Simmering (d) Boiling

3. The process of cooking that employs electromagnetic waves is termed as :

(a) Conduction (b) Convection (c) Induction (d) Radiation

4. Soups that made by cooking shellfish, grinding it and thickened with rice are termed as :

(a) Consommé (b) Purée (c) Velouté (d) Bisque

5. Vinaigrette, thousand island and mayonnaise added to a salad will form its

(a) Base (b) Dressing (c) Body (d) Garnish

6. The following type of bread is most suitable for making sandwiches :

(a) Fresh and warm out of oven (b) About 12 hours old
(c) About a week old (d) Soft and moist one

7. The sandwiches made with three layers of Bread are :

(a) Conventional Sandwiches 
(b) Tea Sandwiches
(c) Club Sandwiches 
(d) Buffet Sandwiches

Part B

8. What is the composition of fats ? What happens when heat is applied on fats ?

9. Differentiate between boiling and poaching.

10. Describe the quality criteria you will look for before purchasing cauliflower.

11. Write four uses of fruits in cookery.

12. Do you think soups can be an important part of a patient’s diet recovering from disease ? Give four reasons.

13. Write a brief description of soup ‘Mulligatawny’.

14. Differentiate between Simple Salad and Compound Salad giving suitable examples.

15. List any four green leaves that can be used as a Base of a salad.

16. Define Canapé. How are they served ?

Part C

17. Categorise the methods of cooking in three broad categories and explain them.

18. Explain in brief the following cooking methods : Barbeque, Braising and Sauté

19. Explain the effect of heat on Green coloured vegetables. How should they be cooked ?

20. List and describe any three categories of thick soups with suitable examples.

21. Write a short note on ‘Spreads’ used in a sandwich enumerating its role.

Part D

22. Why is it important to include fruits and vegetables in our daily diet ? Describe four ways in which we can preserve maximum nutrients from our fruits and vegetables and minimize cooking losses.

23. Classify the salads into four types depending on main ingredient explaining their nutritional importance. What is the ‘Dressing’ of a salad ?