cbse.nic.in : AISSCE Food Beverage Cost & Control Question Paper Central Board Of Secondary Education

Board : Central Board Of Secondary Education
Exam :AISSCE Food Beverage Cost & Control
Document Type : Question Paper
Website : cbse.nic.in

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Food Beverage Cost & Control Sample Paper :

Code:-737
Class XII (Theory)
Time Allowed: 3 Hours
Max Marks: 60

Related : Central Board Of Secondary Education AISSCE Geospatial Technology Question Paper : www.pdfquestion.in/6648.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.
iv) Questions carrying 3 marks are short 1- answer questions, Answer to them should not exceed 40 -60 words each.
v) Questions carrying 4 marks are short 2- answer questions, Answer to them should not exceed 60 -70 words each.
vi) Questions carrying 5 marks are long- answer questions, Answer to them should not exceed 100-120 words each.

Q. 1. What do you mean by costing? (1 MARK)
Q. 2. Write in brief the advantages of controlling food cost? (2 MARKS)
Q. 3. Explain in brief the obstacles to food and beverage control. (2 MARKS)
Q. 4. Explain the limitations of food cost control. (3 MARKS)
Q. 5. Explain in detail Break Even Point (B.E.P.). (1 MARKS)
Q. 6. What do you mean by Cost? How will you classify the different cost? (5 MARKS)
Q. 7. Explain the importance of ‘Place for everything and everything in place’. (2 MARKS)
Q. 8. Explain ‘First in First out’. (1 MARK)
Q. 9. Draw a Flow Chart of Food and Beverage Control. (5 MARKS)
Q. 10. Give the format of Beverage Order Ticket. (2 MARKS)
Q. 11. Visitor’s Tabular Ledger is also called as …………… (1 MARK)
Q. 12. . Draw the format of the purchase order (2 MARKS)
Q. 13. Write in brief the numerous methods of purchasing. (4 MARKS)
Q. 14. List the numerous equipments required by the receiving department
Q. 15. At what temperature the following items are stored (5 MARKS)
1. Dressed Poultry Frozen
2. Dressed Poultry Fresh (same day use)
3. Eggs 4. Milk (Bottled / poly bag) and milk products
5. Fish 6. Shell fish 7. Meats 8. Root Vegetables 9. Tomatoes
10. Fresh fruits 11. Grocery dry 12. Oils and fats
Q. 16. What do you mean by Bin Card? (2 MARKS)
Q. 17. What are the different methods for pricing non-perishable items?
Q. 18. Draw the cellar inwards book (2 MARKS)
Q. 19. How will you control empty bottles? (2 MARKS)
Q. 20. Explain cyclic menus. (3 MARKS)
Q. 21. Describe in detail standard recipe. (2 MARKS)
Q. 22. . Write in detail the numerous modes of receiving payment. (3MARKS)
Q. 23. What are the different scopes of control? (3 MARKS)

Food Production :
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)