CBSE | DEPARTMENT OF SKILL EDUCATION

FOOD PRODUCTION (SUBJECT CODE - 809)

Blue-print for Sample Question Paper for Class XI (Session 2023-2024)
Max. Time: 3 Hours Max. Marks: 60

PART A - EMPLOYABILITY SKILLS (10 MARKS):

OBJECTIVE TYPE SHORT ANSWER

UNIT TOTAL
NAME OF THE UNIT QUESTIONS TYPE QUESTIONS
NO. QUESTIONS
1 MARK EACH 2 MARKS EACH
1 Communication Skills- III 1 1 2
2 Self-Management Skills- III 2 1 3
3 ICT Skills- III 1 1 2
4 Entrepreneurial Skills- III 1 1 2
5 Green Skills- III 1 1 2
TOTAL QUESTIONS 6 5 11
NO. OF QUESTIONS TO BE ANSWERED Any 4 Any 3 07
TOTAL MARKS 1x4=4 2x3=6 10 MARKS

PART B - SUBJECT SPECIFIC SKILLS (50 MARKS):

DESCRIPTIVE/
OBJECTIVE SHORT ANS. SHORT
LONG
TYPE TYPE QUES.- ANS. TYPE
UNIT ANS. TYPE TOTAL
QUESTIONS I QUES.- II
NAME OF THE UNIT QUESTIONS
NO. QUESTIONS
1 MARK 2 MARKS 3 MARKS 4 MARKS
EACH EACH EACH EACH
Hospitality Industry as a -
1 3 1 - 4
Career
The Food Production 1
2 3 - - 4
department
Uniform, Safety and
3 2 - 1 3
Hygiene in kitchen
Kitchen Equipments / 1
4 3 - - 4
Appliances
5 Kitchen Commodities 4 - - 1 5

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6 Storage of Commodities 3 1 - - 4
Techniques for Pre- -
7 4 2 - 6
preparation
8 Methods of Cooking 4 - 1 5

9 Salads 2 - - 1 3

10 Soups 2 - - 1 3

11 Egg Cookery 2 1 1 - 4

TOTAL QUESTIONS 32 5 3 5 45
NO. OF QUESTIONS
26 Any 3 Any 2 Any 3 34
TO BE ANSWERED
TOTAL MARKS 1 x 26= 26 2x3=6 3x2=6 4 x 3 = 12 50 MARKS

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CBSE | DEPARTMENT OF SKILL EDUCATION
FOOD PRODUCTION (SUBJECT CODE - 809)
Sample Question Paper for Class XI (Session 2023-2024)
Max. Time: 3 Hours Max. Marks: 60

General Instructions:
1. Please read the instructions carefully.
2. This Question Paper consists of 24 questions in two sections – Section A & Section B.
3. Section A has Objective type questions whereas Section B contains Subjective type questions.
4. Out of the given (6 + 18 =) 24 questions, a candidate has to answer (6 + 11 =) 17 questions in
the allotted (maximum) time of 3 hours.
5. All questions of a particular section must be attempted in the correct order.
6. SECTION A - OBJECTIVE TYPE QUESTIONS (30 MARKS):
i. This section has 06 questions.
ii. There is no negative marking.
iii. Do as per the instructions given.
iv. Marks allotted are mentioned against each question/part.
7. SECTION B – SUBJECTIVE TYPE QUESTIONS (30 MARKS):
i. This section contains 18 questions.
ii. A candidate has to do 11 questions.
iii. Do as per the instructions given.
iv. Marks allotted are mentioned against each question/part.

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 SECTION A: OBJECTIVE TYPE QUESTIONS

Q. 1 Answer any 4 out of the given 6 questions on Employability Skills (1 x 4 = 4 marks)

i. All the living organisms in a particular area and the non-living environment with which 1
the organisms interact, such as air, mineral, soil, water and sunlight, together form an
___________.
a. Ecosystem.
b. Nature System.
c. Earth System.
d. None of the above.

ii. Communication is a _____________ process of sharing. 1

a. Three – way process.
b. Two – way process.
c. One – way process.
d. None of the above.

iii. If you are aware of your own values, likes, dislikes, strengths, and shortcomings as an 1
individual. It denotes the fact that you are ____________.
a. Self-Confident.
b. Self-Control.
c. Self-Motivated.
d. Self-Aware.

iv. Which one is not a good example of strength? 1

a. I am good at understanding other peoples.
b. Dealing with strangers, I am confident.
c. I don’t know, how to play chess.
d. I help my parents in household chores.

v. __________ menu commands include undo, cut, copy, and paste. 1

a. View.
b. Styles.
c. Edit.
d. File.

vi. What are the principles which can be followed to grow a business? 1
a. Quality.
b. Adding Substitutes.
c. Scaling Up.
d. All of the above.

Q. 2 Answer any 5 out of the given 7 questions (1 x 5 = 5 marks)

i. Which is the correct full form of MICE? 1
a. Meetings, Incentive tours, Conferences & Exhibitions.
b. Meet ups, Incentive travel, Class & Exhibitions.
c. Meetings, Incentive transport, Conferences & Events.
d. Meetings, Inclination, Conferences & Events.

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 ii. ______________is responsible for preparing vegetables and fruits ready to use in other 1
kitchens.
a. Garde manger.
b. Commissary.
c. Bakery.
d. Patisserie.

iii. Which of the following can be obtained from animal as well as plants? 1
a. Meat.
b. Grains.
c. Oils and fat.
d. Caviar.

iv. Onion, Potatoes, Garlic, Bananas, Pineapples etc. They should be stored at___________. 1
a. Dry store.
b. Cool & Moist store.
c. Cool & Dry store.
d. Warm & Moist store.

v. This means removing a layer from the surface in circular motion by a knife edge all- 1
round the object.
a. Paring.
b. Cutting.
c. Chiffonade.
d. Mincing.

vi. Roasted chicken salad is an example of________________. 1

a. Fruit salad.
b. Vegetable salad.
c. Protein salad.
d. Pasta salad

vii. What is the French name for clear soup?

a. Consommé
b. Broths
c. Potage
d. Fumé

Q. 3 Answer any 6 out of the given 7 questions (1 x 6 = 6 marks)

i. ____________ is a concept which is also popular by the name of vacation ownership. 1
a. Resorts.
b. Timeshare.
c. Motels.
d. Cruises.

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 ii. The___________ area is a separation helps to control the noise from kitchen escaping in 1
to restaurant and also cushions the variation in temperature between kitchen and
restaurant.
a. Vestibule.
b. Dining.
c. Bar counter.
d. Pot Wash.

iii. An optional part of a Chef’s attire is known as _______________. 1

a. Name Tag.
b. Chef coat.
c. Chef’s scarf.
d. Safety shoes.

iv. Is an example of Pepos? 1

a. Banana.
b. Orange.
c. Apple.
d. Musk melon.

v. Identify A in the given picture. 1

a. Bolster.
b. Rivets.
c. Spine.
d. Butt.

vi. It should be used in sparing quantities mostly powdered and acts as stimulant and 1
astringent. In excessive quantities it can have narcotic effect.
a. Nutmeg.
b. Mace.
c. Black pepper.
d. Cardamom.

vii. This is done to coarsely crush ingredients. E.g. Using Mortar pestle to pound spices.
a. Pounding.
b. Peeling.
c. Grating.
d. Pureeing.

Q. 4 Answer any 5 out of the given 6 questions (1 x 5 = 5 marks)

i. Which of the following is not a job opportunity in core area of hospitality industry? 1
a. F&B Manager.
b. Executive Chef.
c. HR Manager.
d. Event coordinator.

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 ii. The direct in-charge of production operations 1
a. Commis chef.
b. DCDP.
c. Sous Chef.
d. CDP.

iii. The temperature zone for “danger zone “is. 1

a. 5˚C to 45˚C.
b. 5˚C to 40˚C.
c. 5˚C to 50˚C.
d. 5˚C to 60˚C.

iv. Which of the following is a fuel operated kitchen equipment? 1

a. Mixer.
b. Dough maker.
c. Tandoor.
d. Fryer.

v. Mr. Bajaj wants to purchase kitchen equipments for their new outlet what are the points 1
he should keep in his mind while purchasing a kitchen equipment?
a. Price.
b. Transportation.
c. Safety.
d. all of the above.

vi. Mostly used in European and Mediterranean cuisines, this herb is chopped or used whole 1
to flavour many vegetable and meat dishes.
a. Parsley.
b. Sage.
c. Coriander.
d. Curry Leaves.

Q. 5 Answer any 5 out of the given 6 questions (1 x 5 = 5 marks)

i. Eggs, milk and milk products should be stored in the refrigerator at a temperature 1
between____________.
a. 3˚C to 4˚C.
b. 5˚C to 6˚C.
c. 8˚C to 10˚C.
d. 5˚C to 7˚C.

ii. Thin strips of vegetables often used with noodles. 1

a. Batons.
b. Julienne.
c. Paysanne.
d. Lozenges.

iii. _____________is a combination of two methods stewing and pot roasting. 1

a. Steaming.
b. Blanching.
c. Braising.
d. Barbecue.

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 iv. Which of the followings is not an objective of cooking food? 1
a. To make the food more palatable.
b. Cooked food cannot be stored for a longer time.
c. It improves the eye appeal of the food.
d. It kills the bacteria and keeps the food sterile.

v. Heat passes through directly on the object that has to be cooked. 1

a. Radiation.
b. Conduction.
c. Convection.
d. Induction.

vi. This French word means to “jump”. Tossing the meat or vegetables in less oil to gets
a slight browning effects.
a. Stir fry.
b. Sauté.
c. Deep Fry.
d. Shallow fry.

Q. 6 Answer any 5 out of the given 6 questions (1 x 5 = 5 marks)

i. Which of the following is not a good quality of a store? 1
a. Accessibility.
b. Proper ventilation.
c. Not following FIFO.
d. Pest free area.

ii. _____________ chopping boards are non-absorbent and last longer. 1

a. Wood.
b. Fibre.
c. Stone.
d. Metal.

iii. The main purpose of this part of salad is to increase eye appeal of a salad. 1
a. Garnish
b. Base
c. Body
d. Dressing

iv. A mixture of equal quantities of butter and refined flour cooked together to a white, 1
blond or brown colour. The mixture is used to thicken soups and sauces.
a. Mirepoix
b. Roux
c. Sabayon
d. Liaison

v. The average weight of Hen’s egg is ______grams. 1

a. 30-40
b. 40-45
c. 45-50
d. 50-55

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vi. Egg white coagulates at____ while egg yolk coagulates at ____. 1
a. 60˚C & 65˚C.
b. 65˚C & 70˚C.
c. 70˚C & 75˚C.
d. 60˚C & 85˚C.

SECTION B: SUBJECTIVE TYPE QUESTIONS

Answer any 3 out of the given 5 questions on Employability Skills (2 x 3 = 6 marks)

Answer each question in 20 – 30 words.
Q. 7 “Every person has a unique style of communication”. to support this statement, explain 2
four styles of communication.

Q. 8 What are internal and external motivation explain each with a suitable example. 2
Q. 9 Sunita wants to learn LibreOffice, help her to understand basic interface by explaining: 2
a) Status bar
b) Menu Bar
c) Toolbar
d) Context bar

Q. 10 Explain any two types of business activities. 2

Q. 11 What is green economy? How sustainable development can help in achieving green 2
economy?

Answer any 3 out of the given 5 questions in 20 – 30 words each (2 x 3 = 6 marks)

Q. 12 Mention 4 sections of a commercial kitchen. 2

Q. 13 Two materials A and B are used as follows: 2

Maximum usage- 200 units per week each
Delivery period: A- 4 to 6 weeks; B- 2 to 4 weeks.
Calculate re -order periods for both of A&B

Q. 14 Fill in the blanks: 2

a) To trim or clean an animal for cooking is called_______________.
b) ______________ is the process of softening of fat/butter.

Q. 15 Define following terms: 2

a) Coring
b) Sifting

Q. 16 Differentiate between fried eggs and Omelette. 2

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Answer any 2 out of the given 3 questions in 30– 50 words each (3 x 2 = 6 marks)
Q. 17 Rakesh is an overall in-charge of Food Production department and is responsible for 3
quality of food prepared in the kitchen what is the designation of Rakesh in the
department. Also Draw hierarchy chart of food production department to understand
different levels of food production department.

Q. 18 Preeti is a new trainee in kitchen help her to understand the classification of kitchen 3
equipments on basis of source of energy used give one example of each.

Q. 19 Anil wants to boil eggs for breakfast but he is confused between rotten egg and a fresh 3
egg, explain the selection of eggs to him to clear his confusion.

Answer any 3 out of the given 5 questions in 50– 80 words each (4 x 3 = 12 marks)
Q. 20 Mention all parts of a chef’s uniform, explain importance of each part of a chef’s 4
uniform.

Q. 21 Mrs. Sharma went to a sell and purchased too many vegetables now she wants to use 4
them before they get spoiled suggest ger different uses of vegetables so that she could
use all the vegetables.

Q. 22 Match the followings: 4

(A) Anthocyanin (i) Carrots

(B) Flavones (ii) Beetroot
(C) Carotenoid (iii) Radish
(D) Betalains (iv) Cranberries

Q. 23 Define the term Salad, write and explain its four parts, give example for 4
each part.

Q. 24 Define the term soup, explain each subcategory of thick soups with 4
thickening agent used, give one example of each subcategory to support
your answer.

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