CBSE Class-10 Exam 2020 : Question Paper (Food Production)

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

Section – A

(Employability Skills)

Answer any 4 questions out of the given 6 questions of 1 mark each : 1x4=4

1. My new dress is black and white.
This is an example of which type of sentence ? 1
(A) Imperative
(B) Declarative
(C) Interrogative
(D) Exclamatory

2. Students can focus their mind and become calm by 1
(A) Exercise
(B) Yoga
(C) Playing
(D) Sharing

3. To reverse the last action, which shortcut key will you use on the computer ? 1
(A) Ctrl+Z
(B) Ctrl+V
(C) Ctrl+P
(D) Ctrl+B

4. When overweight, adolescents become critically conscious of their body. They stop eating food. They may suffer from which type of stress ? 1
(A) Physical
(B) Financial
(C) Mental
(D) Social

5. What is the full form of NSDF ? 1
(A) National Social Development Fulfillment
(B) National Societal Development Fund
(C) National Service Development Fund
(D) National Skill Development Fund

6. What does E-waste include ? Discarded 1
(A) tyres
(B) glass
(C) electronic devices
(D) newspaper

Answer any 3 questions out of the given 5 questions of 2 marks each : 2x3=6

7. List four commercial functions of an entrepreneur. 2
8. Suggest four ways to prevent virus infection in a computer. 2
9. Tina is wearing pink shoes for her birthday.Identify the noun, verb, adverb and adjective in this sentence. 2
10. Mention two sectors of Green Economy. 2
11. What do you understand by self-awareness and self-regulation ? 2

SECTION B

 (Subject Skills)

Answer any 10 questions out of the given 12 questions of 1 mark each : 1x10=10

12. Which vitamin is not destroyed by cooking ? 1
(A) Vitamin A
(B) Vitamin B
(C) Vitamin C
(D) None of the above

13. Which nutrient coagulates when heat is applied ? 1
(A) Fats
(B) Vitamins
(C) Proteins
(D) Carbohydrates

14. A very fresh bread when used for making sandwiches will become 1
(A) tough
(B) soggy
(C) soft
(D) dry

15. Which method of cooking is used for making biscuits ? 1
(A) Grilling
(B) Poaching
(C) Roasting
(D) Baking

16. An example of closed sandwich is 1

(A) Club sandwich
(B) Canapes
(C) Face sandwich
(D) None of the above

17. Which salad can be served as dessert ? 1
(A) Fruit salad
(B) Pasta salad
(C) Vegetable salad
(D) Protein salad

18. The process in which cooking of food is done with the help of electromagnetic waves is called 1
(A) Baking
(B) Induction
(C) Pressure cooking
(D) Solar cooking

19. Coleslaw salad is an example of 1
(A) Protein salad
(B) Vegetable salad
(C) Fruit salad
(D) Pasta salad

20. An example of thickening agent used in soup is 1
(A) Basil
(B) Bay leaf
(C) Rice
(D) Thyme

21. Which of the following soups is an example of hot soup ? 1
(A) Gazpacho
(B) Sarki
(C) Vichyssoise
(D) Cream of tomato

22. Cooking time of vegetables increases with the addition of 1
(A) Lemon
(B) Baking soda
(C) Baking powder
(D) Salt

23. This type of cut is used to cut potatoes for french fries : 1
(A) Julienne
(B) Wedge
(C) Baton
(D) Chunks 

Answer any 4 questions out of the given 6 questions of 2 marks each : 2x4=8

24. Give four objectives of cooking. 2
25. What do you mean by canapes ? Suggest two toppings for it. 2
26. How is simple salad different from compound salad ? 2
27. What do you understand by caramelisation ? Give a suitable example. 2
28. Write one difference between cream soups and purée soups. 2
29. Give one reason for each of the following : 2
(a) Mushrooms should be stored in paper bags.
(b) Garlic cloves should be broken just before use.

Answer any 4 questions out of the given 6 questions of 3 marks each : 3x4=12

30. Describe three methods of cooking using medium of fat. 3
31. Differentiate between the following : 3
(a) Boiling and Simmering
(b) Broiling and Grilling
(c) Poaching and Stewing

32. Explain two roles each of spread and filling of a sandwich. Give one example of each. 3

33. How are the following soups prepared ? 3
(a) Bisque
(b) Veloute
(c) Chowders

34. Write six tips to save nutrients while preparing food. 3

35. What is the effect of acidic or alkaline medium on the following pigments ? 3
(a) Flavones
(b) Anthocyanin
(c) Chlorophyll

Answer any 2 questions out of the given 4 questions of 5 marks each : 5x2=10

36. (a) Elaborate radiation and conduction principles of heat.
(b) Briefly describe the following methods of cooking :
(i) Braising
(ii) Baking
(iii) Roasting 2+3=5

37. (a) Define salads.
(b) Explain the main role of different parts of a salad. 1+4=5
38. (a) Describe any three international soups.
(b) Why is soup considered as a healthy food ? Write two reasons. 3+2=5
39. What two qualities each will you check to buy fresh ginger, tomato,carrot, peas and garlic ? 5

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Courtesy: CBSE