CBSE Class-12 Compartment Exam 2019 : Question Paper-Food Production

SECTION A

Answer any ten questions from twelve questions :

1. What do you understand by Chiffonade ?

2. What is Collagen ? What is its role in meat cookery ?

3. What is Roux made of ?

4. State two skills a Larder Chef must possess.

5. Name any two knives used in a larder.

6. Name two vegetables of Ratatouille.

7. Write two reasons for using base in a sandwich.

8. What is the role of fat in meat cookery ?

9. What is Consommé ?

10.Name any two Classical Appetizers.

11.List two ingredients of Hollandaise Sauce.

12.What do you understand by Crêpe ?

Answer any five questions from seven questions :

13. In what two ways can you ensure proper drainage in kitchen ?

14. List the ingredients used for making a Puff Pastry.

15. Suggest four ways to control growth of bacteria in kitchen.

16. Give two examples each of Bivalve molluscs and Univalve molluscs.

17. Differentiate between Sweet Sandwich and Ribbon Sandwich.

18. Name any four appliances for which electric point is needed in the kitchen.

19. Write two differences between Puff Pastry and Choux Pastry.

Answer any five questions from seven questions :

20. Why is the layout of a commercial kitchen planned according to the menu, service and covers ? Explain with the help of one example each. 

21. Write six sanitation rules of HACCP.

22. Draw the layout plan of the receiving area of a hotel.

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Courtesy: CBSE