Board : Central Board Of Secondary Education
Exam :AISSCE Food Production
Document Type : Question Paper
Website : cbse.nic.in
Download Previous/ Old Question Papers :https://www.pdfquestion.in/uploads/6647-Food_Production_242.pdf
Food Production-III Sample Paper :
Code : 734
Class XII (Theory)
Time Allowed : 3 Hours
Max Marks: 60
Related : Central Board Of Secondary Education AISSCE Political Science Question Paper : www.pdfquestion.in/6645.html
Instructions :
Read the paper carefully. All questions in each section are compulsory. Students may use bilingual mediums (both English and Hindi) for writing in which technical terms should be written in English medium.
i) Marks for questions are indicated against each.
ii) Questions carrying 1 mark are very short 1- answer questions, required to be answered in one sentence each.
iii) Questions carrying 2 marks are very short 2- answer questions, Answer to them should not exceed 20 -30 words each.
Q.1 Give the expansion of HACCP. (1 mark)
Q.2 What is the butcher’s block used for? (1 mark)
Q.3 How are games divided? (1 mark)
Q.4 what do you mean by the term fillet and goujons. (2 mark)
Q.5 What do you mean by critical control point? (2 mark)
Q.6 List three functions of the larder department. (2 mark)
Q.7 How does marbling affect the meat? (2 mark)
Q.8 List the two selection factors of chicken. (2 mark)
Q.9 State the various methods of cake making. (2 mark)
Q.10 List the various methods of folding puff pastry. (2 mark)
Q.11 Give two derivatives of choux pastry. (2 mark)
Q.12 Explain the following culinary terms- (5 mark)
i. Abats offals ii. Beurre manie iii. Mirepoix
iv. Food Damager Zone v. Fermentation
Q.13 List three factors to be kept in mind while planning kitchen design. (3 mark)
Q.14 Explain the 3 distinct categories of shell fish. (3 mark)
Q.15 Explain meringue cookies and no bake cookies. (3 mark)
Q.16 Describe salad dressing. (3 mark)
Q.17 Explain flour batter method. (3 mark)
Q.18. Explain the parts of sandwich (3 mark)
Q.19 Explain 4 cut of fish. (4 mark)
Q.20 Draw the cuts of chicken and name the parts. (4 mark)
Q.21 Draw the layout for a small hotel kitchen. (5 mark)
Q.22 Give five types of offals. (5 mark)
FOOD PRODUCTION- IV
Class XII (Theory)
Part A :
1. What is Bulk or Mass Food Production? (1)
2. Define Indenting? (1)
3. Name different methods of purchasing? (1)
4. Define Food Cost? (1)
5. Explain ‘FIFO’? (1)
Part B :
6. Describe main salient features of Bulk Food Production? (2)
7. What do you understand by Menu Planning? (2)
8. What is a Bin Card? And draw format of Bin Card? (2)
9. Write in brief the differences between Variable and Fixed Cost? (2)
10. Write in brief the advantages of controlling food cost? (2)
Food Production :
Introduction :
Course Objectives :
1. To develop interest and attitudes in hospitality industry.
2. To develop sufficient trained manpower for Hotels, Motels, Restaurants, Railway Catering Services, Flight Catering Services etc.
3. To assist in the tourism development programmes.
4. To develop necessary employable skills in the students.
5. To develop entrepreneurship.
Theory :
Time: 3 Hours
Marks: 60
1. Introduction to Hospitality Industry 2
** Introduction.
** Growth of Hotel industry.
** Introduction to sectors of F&B industry.
** Commercial catering and others.
2. Introduction to Kitchen Department 3
** Various sections of kitchen.
** Levels of skills.
** Attitude and behaviour in the kitchen.
** Uniform and protective clothing.
3. Equipments and Fuels used in the Kitchen 3
** Classification of equipments.
** Care and maintenance.
** To identify the map elements.
** To know the four coordinates of Topo heets.
** To learn findout the location of any point.
Exercise No. 4: 10 :
** To display the satellite imagery and Toposheet of same area.
** To identify the same features from Topo sheet and Satellite image.
** Compare the identified features with toposheets and satellite image.
Exercise No. 5: 5 :
** To understand the GIS environment for example open file, Display images and operate various functions such as zoon in, Zoom out, open attribute table and reading them overlay etc.
Exercise No. 6: 5 :
** To Understand the GPS data collection and map them.
** Prepare table of coordinates and elevation of all points collected.
** Compare the results on Google map.