Sample Paper – 2012
Class – XII
Subject – Food Production-III

Notes:

1. Marks for questions are indicated against each.
2. Questions carrying 1 mark are very short 1- answer questions, required to be answered in one sentence each.
3. Questions carrying 2 marks are very short 2- answer questions, Answer to them should not exceed 20 -30 words each.
4. Questions carrying 3 marks are short 1- answer questions, Answer to them should not exceed 40 -60 words each.
5. Questions carrying 4 marks are short 2- answer questions, Answer to them should not exceed 60 -70 words each.
6. Questions carrying 5 marks are long- answer questions, Answer to them should not exceed 100-120 words each.

Q.1 Give the expansion of HACCP.

Q.2 What do you mean by the term fillet and goujons.

Q.3 How does marbling affect the meat?

Q.4 State the various methods of cake making.

Courtesy:cbse.nic.in