CBSE 2014 Question Paper for Class 12 Food Production IV - Delhi

8/12/2019 CBSE 2014 Question Paper for Class 12 Food Production IV - Delhi

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Series : OSR/I

rtdi.Roll No.

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q{srq{qfu{i rCandidates must write the Code onthe title page of the answer-book.

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tsqr qrfu r 10.15 qi t to.ro qQ nooa $-a6 sv.+-q{ *i q}i srY{w q-qfu td{H Arw-gk-+r w+t* e-tr rfr fei;i,i r

. Please c heck that this question paper contains 4 printed pages.

. . Code nu mber given on the right hand side of the question paper should be written on thetitle pag e of the answer-book by the candidate.r Please check that this question paper contairm 23 questions.r Please write down the Serial Number of the question before attempting it.o 15 minut es time has been allotted to read tlis question paper. The question pa per will be

distribut ed at 10.15 a.m. From 10.15 a.m. to 10.30 a.m., the students will read thequestion paper only and will not write any answer on the answer-book during t his period.

EIIETVf,TI?FT - IV

ffi6)FOOD PRODUCTION_IV

(Theory)

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:

Instructiarrs :(i) Read the paper carefully. All questions in each section are compulsory. Students

mdy use bilingual media (both English and Hindi) for writing, in which technicalterms should be written in English medium.

(i, Part A - Question Nos. I - 5 are very short-answer questions carrying I markeach. They are required to be answered in one sentence each.

(iii) Part B * Question Nos. 6 - 10 are short dnswer questions carrying 2 markseach. Answer to them should not exceed 30 - 40 words each.(iv) Part C - Question Nos. 11 - 20 are also short answer questions carrying 3

marks each. Answer should not exceed 60 - 70 words each.(v) Part D Three Questions from 21 - 23 are long-answer questions carrying 5

marlcs each. Answer to them should not exceed 100 - 150 words each.

Eloit - i6.Part - A

t. oiqfrnro ffir (Commercial catering) {FIfe( IExplain Commercial Catering.

2. ifr{t{w(perishabtes) +qo-srur+q}ftroftrqrafufuq rWrite the fundamental principle in storing Perishables.

3. qTt$ro .6tdr lsrNfuTeiq wrt rWhat is Opening Stock ?

4. Eo-gFert (Indentingl qi cftqsT frfuq rDefine Indenting.

5. t&{+{ (rittins pau) BrTt?What is a Tilting Pan ?

ETU'g_E

Part - B

6. q-@ SfrT (Bulk Cooking) t n+,T tsS q* erd qnt BrFF{uii (Heavy Equipment) "b1 q*Eftq qk frt;T qi qr$ sqfiuit qr quf{ d&q rList the heaty equipment used for bulk cooking and describe any two heavyequipment.

7. t-{+Efir;{Tsr{rrl-flrqg IExplain the tlpes of menu.

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8. ftTqkfu( 6r qrsrrur drqqm fdfug :(i) R?{ q{Pj(ii) q6-s(iii) drEI5-d(iv) *sIWrite the storage temperature of the following :(i) Milk products(ii) Fish .(iii) Fresh fruits(iv) F'lour

S. cT# src lTC{fur (Mark up pricing) R{fg{ I. Explain Mark up Pricing.

10. qwl+ixoTstqfrErsrfrfuq rDefine Cost Control.

. EIU-g_ ttPart - C

I 1 . 5e eie lrooa cost) ei uvfl+a +.ri eld 6Rdf (factorg tnt rp* qnqg 1List the factors affecting food cost.

12. .ierq yqtt (Goan cuisine) S frfrrq Wil ;m q"trr d&q rDescribe the characteristic features of the Goan Cuisine.

13. HiRrm (Standard Recipe) t sTrc Rr qrgri t ? fe'*Hr Bhq t rWhat do you mean by a Standard Recipe ? What are its objectives ?

14. igfurr ci"qT (Indenting Procedure) +) ulnfl+a mqi qa 6rs;t (factors) trr eoh dflug I 3Describe the factors that influence the Indenting procedure.

I 5. fq vt*q (Purchase Procedure) +- frSrq qrsii +,r qrh dftg rDescribe the different stages of Purchase procedure.

16. uqfi i{Frd (silqi'6s mrl


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t7. frqfufun +i{qiq ii sqflEq :(D {.{+d euranpoli)(iD q* (Luchi)(iii) 6dfc'(Haleem)Briefly explain the following :

(i) Puranpoli(iD Luchi(iii) Haleem

18. fqq eG (ein card) * ucta +i {rr{r{gIL,xplain the importance of Bin Card.

19. othrc fRr Fq (Purchase though Quotationl *t ur*eV t

Expiainpurchase

through Quotations.

20. *q et{T (Purchase Ordcr) $I nRe'T tlll{ IDraw the formal of Purchase Order.

Etqg * tPart - D

2t. tTqlmfqf,q}rronr+ikq ' 5

(D dcftad(CostPercentage); qq6is(Cost) < 1,2001- 3+{ffi (Sa") t 3,0 001

tI

(iD sr s(Cosl); qqsicfrffi (CostPercentage) 27%qdffi (Sale) t 400 A t r(iii) ffi (Sale); u{ ai- nfrfliT (Cost Percentage) 25% artr mre 1cos0 t 100/ - t tCalculat e the following :(, Co st Percentage; when cost is < 1,2001- and sale is ( 3,000/-(iD Cost; whcn cost percentage is27Yo and sale is t 4001(iii) Sa ie; when cost percentage is 25%o and cost is { 100/-

22.frrfuq (gonrrol) +as"ii

s,isteit (Aims and objectives) ot fumrqfosuiq dles I 5

Describe in detail the aims and objectives of Control.

23. t

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CBSE 2014 Question Paper for Class 12 Food Production IV - Delhi