MID-TERM EXAMINATION 2024-25/SET B

CLASS XII
FOOD PRODUCTION-809
M.M: 60 TIME: 2 Hours
General Instructions:
 Please read the instructions carefully.
 Do as per the instructions given in the respective sections.
 Marks allotted are mentioned against each section/ question.
 All questions must be attempted in the correct order.
Q1. Answer all the 5 questions of employability skills-(5 Marks)
(1) A_____________statement is one which conveys the the exact message that you are
trying to convey to the other person.
a) Consist b) Clear c) Both (a) and (b) d) None of the above.
(2) ____________known as building blocks of a language.
a) Sentence b) Words c) Parts of speech d) None of the above.
(3) Motivation is derived from the word___________.
a) Motive b) Motivation c) Motion d) None of the above.
(4) What are the different parameters of personality?
a) Openness & Agreeableness b) Consciousness and neuroticism
c) Extraversion d) All of the above.
(5) Identify the object in the sentence,"The children played football."
a) The children b) Children played c) Played d) Football.
Q2. Answer any 10 questions out of the given 12 questions (10 Marks)
(1) The fragrant spice "Kashmiri Mirchi" is native to which region?
a) Gujarat b) Kerala c) Kashmir d) Punjab.
(2) Which South Indian snack is known for its fermented batter and crispy, thin crepe-like
texture?
a) Dosa b) Upma c) Idiyappam d) Pongal.
(3) What is the key ingredient that provides the tangy flavor in Dahi Bhalla?
a) Yogurt b) Tamarind c) Mango d) Lime juice.
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(4) "Litti Chokha" is a flavorful dish consisting of a stuffed flatbread and a side dish. What
region is it associated with?
a) Maharashtra b) Bihar c) Goa d) Rajasthan.
(5) What is the drink with Digestive
a) Naan b) Roti c) Paratha d) Kulcha.
(6) Which state is famous for its "Malabar Paratha"?
a) Kerala b) Tamil Nadu c) Karnataka d) Maharashtra.
(7) What is the main difference between idli and dosa?
a) Idli is steamed, dosa is fried b) Idli is made with rice flour only, dosa uses a lentil
mix c) Idli is a sweet dish, dosa is savory d) Idli is larger than dosa.
(8) What is the filling in a typical Mysore Pak?
a) Spiced lentil paste b) Vegetable mixture c) Gram flour and sugar fudge d)
Potato and peas filling.
(9) Dumplings mixed with spices and sundried and stored is known as
a) Modak b) Mongodi c) Malpua d) None of the options.
(10)"Appam" is a fermented rice pancake with a crispy exterior and soft center, popular in
which South Indian state?
a) Andhra Pradesh b) Kerala c) Tamil Nadu d) Karnataka.
(11) "Gulab Jamun" are deep-fried dumplings soaked in a sweet, rose-flavored syrup. What is
the main ingredient in the dough?
a) Rice flour b) Wheat flour c) Gram flour d) Khoya (milk solids).
(12) "Kadhi Pakora" is a traditional dish of which Indian state?
a) Punjab b) Gujarat c) Rajasthan d) Maharashtra.
Q3. Answer any 5 questions out of the given 7 questions of 1 marks each (5 marks)
(1) For an effective communication, what skills are required?
(2) What are the basic parts of speech in the English language?
(3) What is self awareness?
(4) What do you mean by simple sentences?
(5) What are the ways to become result oriented?
(6) What do you mean by personality?
(7) What are the steps to overcome from the personality disorder?
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Q4. Answer any 5 questions out of the given 7 questions of 2 marks each (10 marks)
(1) Describe the staple grains commonly used in Eastern Indian dishes.
(2) What is "Tadka" and how does it enhance Indian curries?
(3) What is Farsans?
(4) How are pickles traditionally used in Indian meals?
(5) What are some common chutneys served with pakoras?
(6) Name and explain two harvest festivals and the region they belong to.
(7) How does the cooking method for Dahi Vada differ from that of other lentil fritters?
Q5. Answer any 5 questions out of the given 7 questions of 3 marks each (15 marks)
(1) Give an example of a fermented dish from North India and explain its preparation briefly.
(2) How does the use of seafood influence the cuisine of coastal regions in India?
(3) Describe the typical flavors associated with Kashmiri cuisine.
(4) How does the use of yogurt (dahi) contribute to various Indian dishes?
(5) Samosa chaat is a street food dish that takes the basic samosa to a whole new level.
Describe the various elements that can be included in a samosa chaat and how they contribute
to the overall taste and experience.
(6) Write short notes on-
a) Cuisine of Awadh
b) Sadya Meal.
(7) What is Dastarkhwa and Wazwaan? Which region do they belong to?
Q6. Answer any 3 questions out of the given 5 questions of 5 marks each (15 marks)
(1) How does the climate of a region influence the ingredients used in its cuisine?
(2) Explore the regional variations of Indian snacks across the country. Provide examples of
popular snacks from different regions and their unique characteristics.
(3) Explore the unique characteristics of regional cuisines from states like Gujarat, Kerala,
Punjab, and West Bengal, highlighting key ingredients and signature dishes.
(4) What are the factors that affect cuisine of a region ? Explain giving suitable examples .
(5) Describe any three methods of cooking used in preparation of Indian snacks. How do they
add to the texture and consistency of the product? Name the products.

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