CBSE | DEPARTMENT OF SKILL EDUCATION

FOOD PRODUCTION (SUBJECT CODE - 409)

Blue-print for Sample Question Paper for Class X (Session 2024-2025)
Max. Time: 2 Hours Max. Marks: 50
PART A - EMPLOYABILITY SKILLS (10 MARKS):
OBJECTIVE TYPE SHORT ANSWER
UNIT QUESTIONS TYPE QUESTIONS TOTAL
NAME OF THE UNIT
NO. QUESTIONS
1 MARK EACH 2 MARKS EACH

1 Communication Skills - II 1 1 2
2 Self-Management Skills - II 2 1 3

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3 ICT Skills – II 1 1 2
4 Entrepreneurial Skills - II 1 1 2

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5 Green Skills - II 1 1 2
TOTAL QUESTIONS 6 5 11
a.
NO. OF QUESTIONS TO BE ANSWERED Any 4 Any 3 07
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TOTAL MARKS 1x4=4 2x3=6 10 MARKS
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PART B - SUBJECT SPECIFIC SKILLS (40 MARKS):

OBJECTIVE SHORT DESCRIPTIVE/
TYPE ANSWER TYPE LONG ANS. TYPE
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UNIT TOTAL
NAME OF THE UNIT QUESTIONS QUESTIONS QUESTIONS
NO. QUESTIONS
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1 MARK EACH 2 MARKS EACH 4 MARKS EACH

Introduction to
a

1 4 1 - 5
Cookery
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2 Methods of Cooking 4 1 1 6
Vegetable and Fruit
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3 4 1 1 6
Cookery
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4 Soups 4 1 1 6
5 Salads 4 1 1 6
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6 Sandwiches 4 1 1 6
TOTAL QUESTIONS 24 6 5 35
NO. OF QUESTIONS
Any 20 Any 4 Any 3 27
TO BE ANSWERED
TOTAL MARKS 1 x 20 = 20 2x4=8 4 x 3 = 12 40 MARKS

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CBSE | DEPARTMENT OF SKILL EDUCATION
FOOD PRODUCTION (SUBJECT CODE - 409)

Sample Question Paper for Class X (Session 2024-2025)

Max. Time: 2 Hours Max. Marks: 50

General Instructions:
1. Please read the instructions carefully.
2. This Question Paper consists of 21 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 (5 + 16 =) 21 questions, a candidate has to answer (5 + 10 =) 15 questions in the

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allotted (maximum) time of 2 hours.

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5. All questions of a particular section must be attempted in the correct order.
6. SECTION A - OBJECTIVE TYPE QUESTIONS (24 MARKS):
a.
i. This section has 05 questions.
ii. Marks allotted are mentioned against each question/part.
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iii. There is no negative marking.

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iv. Do as per the instructions given.

7. SECTION B – SUBJECTIVE TYPE QUESTIONS (26 MARKS):
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i. This section has 16 questions.

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ii. A candidate has to do 10 questions.

iii. Do as per the instructions given.
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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. Which of these is NOT a common communication barrier? 1
a. Linguistic barrier
b. Interpersonal barrier
c. Financial barrier
d. Organizational barrier
ii. Shivam works hard to get the best employee of the month award. What type of 1
motivation is this?
a. Internal
b. External
c. Both internal and external
d. Not any specific type of motivation
iii. Which of the following trap small children into inappropriate relations? 1
a. Online predators

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b. Worms
c. Trojan Horse

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d. Anti-Virus
iv. Ravi’s customer comes to his store and starts shouting at him. He does not get angry. 1
He listens to what his customer is saying. He is .
a.
a. hardworking
b. confident
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c. patient
d. trying new ideas
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v. Choose the option which defines sustainable development. 1

a. Taking care of future generations
b. Taking care of only ourselves
c. Taking care of ourselves and the future generations
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d. Well-being of all
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vi. What does an (upright) straight body posture convey or show? 1

a. Pride
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b. Professionalism
c. Humility
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d. Confidence
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Q. 2 Answer any 5 out of the given 6 questions (1 x 5 = 5 marks)

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i. Identify the component of food that plays the role of growth and repair in our body. 1
a. Carbohydrates
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b. Triglycerides
c. Vitamin B complex
d. Protein
ii. The fruit having thin epicarp, fleshy mesocarp and stone like hard endocarp is 1
a. Melon
b. Apricot
c. Lemon
d. Kiwi

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 iii. Ham and chicken salad comes under which category of salads. 1
a. Protein salad
b. Pasta salad
c. Chef’s salad
d. Appetizer salad
iv. Club sandwich is an example of 1
a. Buffet sandwich
b. Conventional sandwich
c. Closed sandwich
d. Fancy sandwich
v. Seafood or vegetable stew, often served with milk or cream. 1
a. Velouté
b. Chowder
c. Bisque
d. Broth
vi. Appropriate temperature for deep frying is 1
a. 175-190 degree

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b. 170-190 degree
c. 180-195 degree

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d. 173-193 degree
a.
Q. 3 Answer any 5 out of the given 6 questions (1 x 5 = 5 marks)
i. Irish stew is made using which of the following cooking methods. 1
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a. Broiling
b. Stewing
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c. Braising
d. Blanching
ii. Which food component becomes rubbery and chewy on excessive heat? 1
a. Carbohydrates
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b. Protein
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c. Fats
d. Minerals
This type of vegetable continues to grow after harvesting and it respire or ‘sweat’
a

iii. 1
in plastic bags.
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a. Pods
b. Broccoli
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c. Fungi
d. Tubers
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iv. Which of the following is not a type of cold soup? 1

a. Vichyssoise
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b. Consommé
c. Sarki
d. Gazpacho
v. The salad which has the crunchy vegetables used and it is used as the appetizer in 1
the meal.
a. Pasta salad
b. Simple salad
c. Appetizer salad

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 d. Vegetable salad
vi. is a perfect balance of temperature, texture, flavor and appearance 1
too.
a. Salad
b. Sandwich
c. Soup
d. Canapé

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

i. Filling has to be of the sandwich contribution. 1
a. 1/2nd
b. 1/3rd
c. 1/4th
d. 2/3rd
ii. Choose the part of the salad that bound it and makes it appealing. 1
a. Base

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b. Body
c. Garnish

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d. Dressing
iii. Soups are easy to digest. They provide nutrients and sufficient amount of 1
to the body.
a.
a. Fluids
b. Vitamins
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c. Minerals
d. Proteins
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iv. The structure and shape of vegetables and fruits is because of fibre known as 1
a. Anthocyanins
b. Flavones
c. Betalains
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d. Pectin
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v. In which method the flavour of the coal is imparted to the food that is being 1
cooked?
a

a. Barbeque
b. Broiling
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c. Braising
d. Griddling
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vi. Which of the following nutrients are water soluble? 1

a. Vitamin A and B
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b. Vitamin B and C
c. Vitamin C and D
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d. Vitamin A and D

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

i. Gelatinization is a process of 1
a. Coagulation of proteins
b. Swelling of starch by application of moist heat
c. Preparing gelatin-based sweets

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 d. Browning bread slices
ii. The process of cooking that employs electromagnetic waves is termed as : 1
a. Conduction
b. Convection
c. Induction
d. Radiation
iii. Cooking time of vegetables increases with the addition of 1
a. Lemon
b. Baking soda
c. Baking powder
d. Salt
iv. Name the soup in which pasta is added. 1
a. Minestrone
b. Mulligatawny
c. French Onion Soup
d. Bisque Soups
v. Vinaigrette, thousand island and mayonnaise added to a salad will form its 1

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a. Base
b. Dressing

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c. Body
d. Garnish
vi. Which one of the following types of bread is most suitable for making sandwiches: 1
a.
a. Fresh and warm out of oven
b. About 12 hours old
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c. About a week old
d. Soft and moist one
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SECTION B: SUBJECTIVE TYPE QUESTIONS

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

Answer each question in 20 – 30 words.
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Q. 6 Enumerate any two ways to overcome barriers to effective communication. 2

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Q. 7 List out the qualities of self-motivated people. 2

Q. 8 Elaborate on the term Drag and Drop. 2
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Q. 9 A person needs a lot of money to start a business. Discuss if it is true or a 2

misconception?
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Q. 10 How we can create sustainable cities? 2

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Answer any 4 out of the given 6 questions in 20 – 30 words each (2 x 4 = 8 marks)

Q. 11 List out any four characteristics of canapés. 2
Q. 12 Discuss the importance of Dressing in salads. 2
Q. 13 There are many thickening agents used to thicken the soups. Name any four such 2
agents.
Q. 14 Elaborate about the effect of heat on Carotenoids. 2
Q. 15 Describe the method "deep frying". How the shelf life of oil can be extended? 2

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 Q. 16 Cooking of food is essential. Why? 2

Answer any 3 out of the given 5 questions in 50– 80 words each (4 x 3 = 12 marks)
Q. 17 Soups can be a wholesome meal. Discuss why soups should be part of our daily diet? 4
Q. 18 Define sandwiches and discuss about its different parts in detail with suitable 4
examples.
Q. 19 Nutrients are the most important components of food. Explain any 4 such tips to 4
preserve them in kitchen.
Q. 20 What are salad garnishes? Give suitable examples. How are they important? 4
Q. 21 By using suitable examples differentiate between steaming and stewing. 4

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