SECTION –A

Tick the correct answer (1mark each).

Answer any 10 questions out of the given 12 questions:
1.Which one of the following helps in growth and repair of body   
(a) Carbohydrates 
(b) Proteins
(c) Fats
(d) Vitamins and minerals

2.An example of cold soup   
(a) Tomato soup 
(b) Sweet corn soup 
(c) Sarki soup
(d) Vegetable soup

3.They are one bite size piece of the decorated bread slice   
(a) Canapes 
(b) Pasta 
(c) Salads
(d) Sandwiches

4. Name the moist heat method of cooking.  
(a) Baking
(b) Radiation
(c) Broiling
(d) Simmering

5.For preparing French fries apart from frying which other method of cooking is generally used   
(a) Poaching 
(b) Braising 
(c) Blanching
(d) Roasting

6.Waxy potatoes are used for making   
(a) Salads
(b) Koftas
(c) Cutlets
(d) Halwa

7.Lettuce is used in salad as   
(a) Garnish 
(b) Body 
(c) Dressing
(d) Base

8.The bread used for sandwich making should be stored at   
(a) High temperature 
(b) Room temperature 
(c) Refrigerator temperature
(d) Deep freezer temperature

9. Tomatoes have this pigment   
(a) Chlorophyll
(b) Flavones 
(c) Anthocyanin
(d) Carotenoids

10.An example of dressing used in salad is   
(a) Mayonnaise
(b) Fruits
(c) Vegetables
(d) Mint sprigs

11.Soups which are made of dry legumes or fresh starchy vegetables   
(a) Veloute soup 
(b) Puree soup 
(c) Clear soup
(d) Broth

12.A good source of carbohydrates   
(a) Milk 
(b) Fish 
(c) Fruits
(d) Rice

Very ShortQuestions: (2 marks each).

Answer any 5 questions out of the given 7 questions:
13. Indicate four objectives of cooking food. (2)
14. Give the effect of heat on fats and its two sources. (2)
15. How are clear soups prepared? (2)
16. Present the main purpose of filling and spread used in sandwich preparation. (2)
17. What points you should keep in mind while selecting carrots? (2)
18. Tell the effect of acidic and alkaline medium on cooking of vegetables. (2)
19. Differentiate between bis ue and chowder soups. (2)

ShortQuestions: (3 marks each).

Answer any 5 questions out of the given 7 questions:
20.Discuss various cooking methods using fat. (3)
21. Suggest six tips to preserve nutrients while cooking in kitchen. (3)
22. Distinguish between simple, aggregate and multiple fruits. (3)
23. Give a brief description of Mulligatawny, French onion soup and Minestrone soup. (3)
24. How vegetable salad is different from protein salad? Give one example of each vegetable and protein salad. (3)
25. Write about Pepo, Drupes and Pome fruits. (3)
26. Tell about cold open sandwich and cold close sandwich alongwith an example for each. (3)

SECTION –B

Long/Essay type questions (5 marks each).
Answer any 3 questions out of the given 5 questions:
27.Illustrate any five each uses of fruits and selection criteria of fruits. (5)
28.Explain any five cuts of vegetables and fruits. (5)
29. (a) Name two ingredients used as seasoning in salad. (1+2+2=5)
(b) (Differentiate betweeni) Fruit and pasta salad
(ii) Simple and compound salad
30. Define salad and give one function of each base, body, dressing and garnish in preparation of salad. (5)
31. Describe the principles of heat transfer. Differentiate between roasting and grilling. 

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SECTION –A

Tick the correct answer (1mark each).

Answer any 10 questions out of the given 12 questions:

1. Which one among the following is the variety of wheat?
a. Kalyan Sona 
b. Pusa Hybrid-10
c. Jaya
d. 1121

2. Rose is commercially propagated by
a. Seed
b. Veneer grafting
c. T budding
d. Root cutting

3. Cabbage belongs to family
a. Brassicaceae
b. Solanaceae
c. Cucurbitaceae
d. Rosaceae

4. Which is the best breed of buffalo for milk production?
a. Murrah
b. Neeli Ravi
c. Surti
d. Mehsana

5. The best breed of poultry for egg production is….
a. Plymouth Rock
b. Rhode Iceland Red
c. Aseel
d. White Leg Horn

6. Fat content is maximum in......................milk
a. Cow
b. Goat
c. Camel
d. Buffalo

7. Cleistogamy is found in crops like
a. Pea
b. Maize
c. Wheat
d. Mango

8. Breeder seed is a progeny of
a. Foundation seed
b. Certified seed
c. Farmers seed
d. Nucleus Seed

9. Anardana is a dried product prepared from
a. Wild pomegranate
b. Cultivated pomegranate
c. Citrus
d. Apple

10. Apis mellifera was first introduced in India at
a. Nainital 
b. Kangra 
c. Kodaikanal
d. Ooty

11. National Dairy  Research Institute is located at
a. Delhi
b. Bangalore
c. Hyderabad 
d. Karnal

12. Indian Agricultural Research Institute is located at
a. New Delhi
b. Bangalore
c. Hyderabad 
d. Karnal
Very short answer type questions (  13-19, 2 marks each).

Attempt any five questions 5 x 2 = 10
13. Write two high yielding varieties each of wheat.

14. Write two major diseases of pulses.

15. Write two major pests of pulses.

16. Name two exotic breeds of cow.

17. Enlist coagulated milk products.

18 Classify milk on basis of fat and SNF.

19. Define the male sterility and self-incompatibility.

ShortQuestions: (3 marks each).

Answer any 5 questions out of the given 7 questions:
20. List the three pulse crops of India and write their seed rates.

21. Discuss briefly the major problems of mango.

22. Write most suitable breeds of animals for different purposes.

23. Make a flowchart of ice cream preparation.

24. Write different value added products of fruits and vegetables.

25. List different types of honeybees found in India.

26. Write work distribution among different categories of honeybees.

SECTION – B

Long/Essay type questions (5 marks each).
Answer any 3 questions out of the given 5 questions:
27. Write short notes on any TWO of the following
a. Bitter pit
b. Fruit cracking
c. Major diseases of cole crops

28. What is pollination? Discuss mechanism favouring self and cross-pollination in crop plants.

29. Discuss cultivation of apple under the following heads: Soil and climate, major varieties, propagation and rootstock and major diseases and their management.

30. Discuss cultivation of rice under the following heads: Soil and climate, major varieties, propagation and major diseases and their management.

31. Enlist major oils seed crops grown in India. Discuss cultivation of mustard.
 

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Class: XII
AUTO ENGINEERING (627)
Sample Question Paper 2019-20