CBSE Class-10 Exam 2019 : All India Scheme Question Paper-Food Production



CBSE Class-10 Exam 2019 : All India Scheme
Question Paper-Food Production



  • Subject : Food Production
  • Time allowed : 3 hours
  • Maximum Marks : 80
  • Year : 2019

General Instructions :

(i) This question paper contains 31 questions out of which the candidate needs to attempt only 23 questions.
(ii) Question paper is divided into two sections :

I SECTION A

  • Multiple choice questions/Fill in the blanks/Direct questions : contains total 12 questions of 1 mark each. Answer any 10 questions.
  • Very short answer type questions : contains total 7 questions of 2 marks each. Answer any 5 questions. 
  • Short answer type questions : contains total 7 questions of 3 marks each. Answer any 5 questions.

II. SECTION B

  • Long answer/Essay type questions : contains total 5 questions of 5 marks each. Answer any 3 questions.

Questions :

Attempt any ten questions out of given twelve questions.

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

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Courtesy: CBSE