CBSE Class 10 Food Production 2019 Question Paper

1. Frequently reusing the same oil for frying leads to the production of this compound making oil difficult to digest and gives off-flavour

(a) Glycerol 
(b) Fatty acids
(c) Acerolin 
(d) None of the above

2. What happens with the application of heat on proteins ?

(a) Coagulation (b) Caramelization
(c) Gelatinization (d) None of the above

3. A salamander is an equipment used to cook food using

(a) Moist heat (b) Dry heat
(c) Sautéing (d) None of the above

4. Idlis are prepared through

(a) Griddling (b) Boiling
(c) Steaming (d) None of the above

5. The pigment responsible for deep red colour of beets is

(a) Chlorophyll 
(b) Betalains
(c) Anthocyanins 
(d) Flavones

6. Vegetables cut in thin strips commonly used in preparation of sandwiches or noodles are called

(a) Slices 
(b) Juliennes
(c) Batons 
(d) Turned

7. Clear thin soups are also known as

(a) Broths (b) Stews
(c) Consommé (d) Bisque

8. Following is not an example of cold soup :

(a) Minestrone (b) Jellied consommé
(c) Sarki (d) Gazpacho

9. Arugula and iceberg are examples of following part of salad :

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

10. A major component of a protein salad would be

(a) Lettuce (b) Eggs
(c) Lemon juice (d) Olive

11. A type of bite-size finger food with a crispy base and decorative topping is called

(a) Fancy sandwich
(b) Hot sandwich
(c) Canapé
(d) Buffet sandwich

12. The bread for preparation of sandwich should be stored

(a) In freezer
(b) In refrigerator without a cover
(c) At room temperature
(d) At room temperature near heat source

13. Explain the term ‘Gelatinization’.

14. List any four major objectives of cooking food.

15. Differentiate between floury and waxy potatoes.

16. Describe any four ways to preserve nutrients in processing food.

17. Compare and contrast Crème and Purée soups.

18. How are clear soups prepared ?

19. Explain the importance of spreads in preparation of sandwiches.

20. Describe any six moist methods of cooking giving suitable examples.

21. Compare and explain simple, multiple and aggregate fruits giving suitable examples.

22. Explain the precautions to be taken while cooking beetroot so as to prevent loss of its colour and texture.

23. Write the criteria for selection of fresh cauliflower, french beans and spinach.

24. Describe and name the country of origin of the soups ‘Mulligatawny’ and ‘Minestrone’.

25. What are salad garnishes ? Give suitable examples. How are they important ?

26. Write a short note on types and qualities of breads that can be used to prepare sandwiches.

Section B

27. Explain the various methods of heat transfer giving suitable examples. Which method of heat transfer is used commonly in baking breads in an oven ?

28. Classify vegetables with suitable examples.

29. Describe the importance of fruits in maintaining good health. List and explain any six uses of fruits in our daily diet.

30. Classify salads based on their major content and explain them. How are simple and compound salads different from each other ?

31. Define Salad. What are the various parts of a salad ? Explain their role and importance.