CBSE | DEPARTMENT OF SKILL EDUCATION

FOOD PRODUCTION (SUBJECT CODE- 409)

MARKING SCHEME 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
allotted (maximum) time of 2 hours.
5. All questions of a particular section must be attempted in the correct order.
6. SECTION A - OBJECTIVE TYPE QUESTIONS (24 MARKS):
i. This section has 05 questions.
ii. There is no negative marking.

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iii. Do as per the instructions given.
iv. Marks allotted are mentioned against each question/part.

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7. SECTION B – SUBJECTIVE TYPE QUESTIONS (26 MARKS):
i. This section contains 16 questions.
ii. A candidate has to do 10 questions.
iii.
a.
Do as per the instructions given.
iv. Marks allotted are mentioned against each question/part.
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SECTION A: OBJECTIVE TYPE QUESTIONS

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Source Material Unit/ Page no.

Q.
QUESTION (NCERT/PSSCIVE/ Chap. of source Marks
No.
CBSE Study Material) No. material
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Q. 1 Answer any 4 out of the given 6 questions on Employability Skills (1 x 4 = 4 marks)

i. c. Financial barrier NCERT 1 23 1
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ii. b. External NCERT 2 51 1

iii. a. Online predators NCERT 3 81 1
a

iv. c. patient NCERT 4 89 1

v. c.Taking care of ourselves and the future NCERT 5 104 1
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generations
vi. d. Confidence NCERT 2 8 1
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Q. 2 Answer any 5 out of the given 6 questions (1 x 5 = 5 marks)

i. d. Protein CBSE Student Handbook 1 1 1
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ii. b. Apricot CBSE Student Handbook 3 19 1

iii. a. Protein salad CBSE Student Handbook 5 35 1
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iv. c. Closed sandwich CBSE Student Handbook 6 41 1

v. b. Chowder CBSE Student Handbook 4 29 1
vi. a. 175-190 degree CBSE Student Handbook 2 9 1
Q. 3 Answer any 5 out of the given 6 questions (1 x 5 = 5 marks)
i. c. Braising CBSE Student Handbook 2 7 1
ii. b. Protein CBSE Student Handbook 1 1 1
iii. c. Fungi CBSE Student Handbook 3 18 1
iv. b. Consommé CBSE Student Handbook 4 28 1
v. d. Vegetable salad CBSE Student Handbook 5 35 1

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 vi. b. Sandwich CBSE Student Handbook 6 39 1
Source Material Unit/ Page no.
Q.
QUESTION (NCERT/PSSCIVE/ Chap. of source Marks
No.
CBSE Study Material) No. material
Q. 4 Answer any 5 out of the given 6 questions (1 x 5 = 5 marks)
i. b. 1/3rd CBSE Student Handbook 6 40 1
ii. a. Base CBSE Student Handbook 5 36 1
iii. a. Fluids CBSE Student Handbook 4 28 1
iv. d. Pectin CBSE Student Handbook 3 24 1
v. a. Barbeque CBSE Student Handbook 2 8 1
vi. b. Vitamin B and C CBSE Student Handbook 1 2 1
Q. 5 Answer any 5 out of the given 6 questions (1 x 5 = 5 marks)
i. b. Swelling of starch by application of moist CBSE Student Handbook 1 1 1
heat
ii. c. Induction CBSE Student Handbook 2 5 1
iii. a. Lemon CBSE Student Handbook 3 24 1
iv. a. Minestrone CBSE Student Handbook 4 29 1
v. b. Dressing CBSE Student Handbook 5 37 1
vi. b. About 12 hours old CBSE Student Handbook 6 39 1

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SECTION B: SUBJECTIVE TYPE QUESTIONS

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Source Material Unit/ Page no.
Q.
QUESTION (NCERT/PSSCIVE/ Chap. of source Marks
No.
CBSE Study Material) No. material
a.
Answer any 3 out of the given 5 questions on Employability Skills in 20 – 30 words each (2 x 3 = 6 marks)
Q. 6 Ways to overcome barriers to effective NCERT 1 22 2
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communication:
1. Use simple language.
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2. Do not form assumptions on culture,

religion or geography.
3. Try to communicate in person as much as
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possible.
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4. Use visuals.
5. Take help of a translator to overcome
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differences in language
(Any 2 points)
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Q. 7 Qualities of Self-motivated People: NCERT 2 52 2

1. They Know what they want from life.
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2. They are focused.

3. They Know what is important.
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4. They are dedicated to fulfill their dreams.

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Q. 8 Drag and Drop: NCERT 3 68 2

To move an item, you need to click it, and
then holding the mouse button down, move
the item to a new location. After you move
the item to the new location, you release
the mouse button. This is called drag and
drop.

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Q. 9 The money used to start a business is called NCERT 4 96 2
capital. Capital is important for starting.
However, every business does not need a lot
of capital to start. Depending on how much
money you have or can borrow, you can
start a business with that much money.
Once you make more money, you can put
that into your business to make it bigger.
So it is totally a misconception that a person
needs a lot of money to start a business.
Q. 10 Creating Sustainable Cities: NCERT 5 111 2
1. Save energy by switching off lights and
fans when not in use.
2. Use natural light as much as possible.
3. Use energy efficient lights (LED bulbs) and
appliances.
(Any 2 points)

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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 1. The canapés are not sandwiches but they CBSE Student Handbook 6 41 2

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are the one bite size piece of the decorated
bread slice.
2. The base has to be crispy toast or similar
a.
item.
3. A piece of biscuit can be
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used for the base of canapés also.
4.It is often served during cocktail hours.
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5.A canapé can have the topping of fish,

chicken, ham, fruits, vegetables also.
(Any 2 points)
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Q. 12 1. It is a kind of sauce which has to be served CBSE Student Handbook 5 37 2

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on the salad or with the salad.

2. It develops the taste in the salad.
3. Without the dressing the salad is not
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complete.
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4. It provides tartness, spiciness, moistness

and flavor.
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Some famous dressings are- vinaigrette,

thousand island, mayonnaise etc.
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Q. 13 The different thickening agents used to CBSE Student Handbook 4 29 2

thicken the soups are:
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1. Cream
2. Puree of starchy vegetables
3. Rice
4. Flour
5. Mixture of egg yolk and cream
(Any 4)
Q. 14 The effect of heat on Carotenoids: CBSE Student Handbook 3 23 2
This pigment is present in yellow, orange
and some red colored vegetables e.g.,

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 Carrot, Corns, Sweet Potato, Tomato,
Mango, Pumpkin etc. It is relatively
stable and is not affected significantly by
acidic or alkaline medium of cooking. It is fat
soluble and leaches in cooking oils.
Q. 15 Deep Frying: The food is usually submerged CBSE Student Handbook 2 9 2
in hot oil. This method absorbs less fat,
looses less moisture and gives a crispy
attractive color. The food particles are
coated with batter or crumb to prevent the
fierce heat of oil. Appropriate temperature
for fry is 175 c to 190 c.
The oil should be replaced by 15 to 20% to
extend frying shelf life.
Q. 16 The cooking of food is essential because: CBSE Student Handbook 1 2 2
1. It makes the food more palatable.
2. It help in the digestion process since the
food components are broken down by the

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effects of heat.
3. It kills the bacteria and keeps the food
sterile.

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4. It improves the eye appeal of the food.
5. When different ingredients are used in
the preparation it enhances the nutrition
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value of the dish.
6. Different methods of cooking changes the
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texture of the food which brings flavor and
aroma.
7. Cooked food can be stored for a longer
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time.
(Any 2 points)
Answer any 3 out of the given 5 questions in 50– 80 words each (4 x 3 = 12 marks)
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Q. 17 1. Soups are considered healthy food as they CBSE Student Handbook 4 28 4

are easy to digest.
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2. Soups provide nutrients.

3. Soups provide sufficient amount of fluids
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to the body.
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4. A bowl full of soup usually provides a

good amount of carbohydrates, proteins,
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vitamins and minerals.

So soups should be part of our daily diet.
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Q. 18 SANDWICH: A sandwich can be defined as a CBSE Student Handbook 6 39-40 4

type of food placed between the slices of
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bread. In the case of sandwich, the breads

work as a wrapper to some of food too.
Parts of a Sandwich:
1. Bread: The various type of breads are
used in making of sandwich. Some examples
of breads are: French bread, pita bread,
focaccia bread, panini bread, whole wheat
bread, rye bread etc. The bread used for

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 sandwich making should be not more than
12 hours old. Very fresh bread will be soggy.
The bread used for sandwich making should
be stored at room temperature but away
from heat.
2. Spread: The spread is very important part
of the sandwich. It will act as a sealing
material for the sandwich to avoid it from
becoming soggy. It adds flavor to the bread
and also act as a moistening agent in
sandwiches. Some of the essentials of the
spreads are- it should be soft, spreadable,
with rich mouth feel etc. They should be
stored properly. Types of spreads are-
butter, jam, marmalades, mayonnaise,
chutneys too etc.
3. Filling: The purpose of the filling is to

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provide- flavour, body, moisture, nutrients,
completeness in the sandwiches. Different

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types of fillings can be used as beef, pork,
lamb, fish, eggs, fruits, vegetables, duck,
turkey etc. The filling has to be 1/3rd of the
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sandwich contribution. The filling will be
always full of flavours and no meat with
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bone can be used in the sandwich.
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Q. 19 Tips to preserve them in kitchen: CBSE Student Handbook 3 25-26 4

1. Use Fresh Vegetables and Fruits which are
in Season as these will usually be highest in
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nutrients. Nutrients are lost with the process

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of freezing the seasonal produce.

2. Judicious Use of Water: Up to 50 percent
of vitamin C, thiamin, vitamin B6 and folate
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content in food can be lost to the water it’s

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cooked in. In order to retain water-soluble

nutrients, use cooking methods like
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steaming or stir-frying that use less water.

Use less water in steaming and boiling, and
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reuse cooking water in soups, sauces,

making dough or juices to capture escaped
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nutrients.
3. Short Cooking Durations: As a rule of
thumb, the longer foods are exposed to
heat, the more nutrients are lost. To reduce
cooking times, cover the pot to retain heat
and avoid evaporation; place vegetables in
already boiling water, and learn to enjoy
most vegetables with a crunchier texture.

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 4. Cut in Bigger Pieces: Chopping foods into
smaller pieces increases the surface area
exposed to light, heat and water – three
factors that degrade nutrients.
5. Correct Storage: Nutrient loss in many
fruits and vegetables can be decreased with
cooler temperatures, high humidity and less
air contact. Store produce in airtight
containers in the fridge.
6. Rinse Fresh Vegetables Well Just Before
Using. Even those with skins need to be
washed to remove bacteria, insects, and as
much pesticide as possible. Do not soak
vegetables, as that can remove key
nutrients, like vitamin C.
7. Wash Whole Fruits and Vegetables:
Washing vegetables or fruits after cutting

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leads to more nutrients being leached out in
water. Wash whole and then cut.

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(Any 4 points)
Q. 20 Salad Garnish: It is the optional part of the CBSE Student Handbook 5 37 4
salad which when added enhances the value
a.
of salad. The main purpose of adding the
dressing is to add the eye appeal. It can be
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simple or composite too. If the garnish is
elaborated than it will dominate the salad.
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Few garnishes used are cherry, mint sprigs,

coriander green sprigs, lemon wedges etc.
Q. 21 Difference between Steaming and Stewing: CBSE Student Handbook 2 6 4
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In steaming method, the food is exposed

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directly to steam. Cooking an item by lightly

covering the pan or by wrapping it in foil so
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that the food gets cooked in its own

moisture e.g., Jacket potatoes, steamed fish.
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Steamers can be used for cooking rice, dal

that holds the steam under pressure, the
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temperature varying from 106 degree

Celsius to 121 degree Celsius. This method is
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widely used as it minimizes the dissolving

away of nutrients. Whereas Stewing is a
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process in which the food particles are

surrounded by liquid and it is cooked in slow
heat for a long time. It is usually served
along with the liquid which was used for
stewing e.g., stew