Qu e st i o n

P a p e r
2023

aglasem.com
 Series FGHE Set-4
àíZ-nÌ H$moS>
Q.P. Code 333
amob Z§.
Roll No.

ImÚ CËnmXZ
FOOD PRODUCTION
:3 : 60
Time allowed : 3 hours Maximum Marks : 60

H¥$n`m Om±M H$a b| {H$ Bg àíZ-nÌ _o§ _w{ÐV n¥ð> 23 h¢ &

àíZ-nÌ _| Xm{hZo hmW H$s Amoa {XE JE àíZ-nÌ H$moS H$mo narjmWu CÎma-nwpñVH$m Ho$
_wI-n¥>ð> na {bI| &
H¥$n`m Om±M H$a b| {H$ Bg àíZ-nÌ _| >24 àíZ h¢ &
H¥$n`m àíZ H$m CÎma {bIZm ewê$ H$aZo go nhbo, CÎma-nwpñVH$m _| àíZ H$m H«$_m§H$
Adí` {bI| &
Bg àíZ-nÌ 15 {_ZQ >H$m g_` {X`m J`m h¡ & àíZ-nÌ H$m {dVaU
10.15 ~Oo {H$`m OmEJm & 10.15 ~Oo go 10.30 ~Oo VH$ N>mÌ Ho$db
àíZ- -nwpñVH$m na H$moB© CÎma Zht {bI|Jo &

Please check that this question paper contains 23 printed pages.

Q.P. Code given on the right hand side of the question paper should be
written on the title page of the answer-book by the candidate.
Please check that this question paper contains 24 questions.
Please write down the serial number of the question in the
answer-book before attempting it.
15 minute time has been allotted to read this question paper. The
question paper will be distributed at 10.15 a.m. From 10.15 a.m. to
10.30 a.m., the students will read the question paper only and will not
write any answer on the answer-book during this period.
*
333 Page 1 of 23 P.T.O.
 :

(i)
(ii) 24 :

(iii)

(iv) (6 + 18) = 24 3
(6 + 11) = 17
(v)
(vi) : 30 :

(a) 6
(b)
(c)
(d) /
(vii) : 30 :
(a) 18
(b) 11
(c)
(d) /

IÊS> H$ $
(dñVw{ZîR> àíZ) (30 A§H$)

1. amoµOJma H$m¡eb na {XE JE 6 àíZm| _| go {H$Ýht 4 àíZm| Ho$ CÎma Xr{OE & 4 1=4

(i) AmnH$m {_Ì _wIa Am¡a {_bZgma h¡ & dh {ZåZ{b{IV _| go H$m¡Z-gm ì`{º$Ëd
bjU àX{e©V H$aVm/H$aVr h¡ ?
(a) H$V©ì`{ZîR>m
(b) ^mdZmË_H$ pñWaVm
(c) gh_VVm
(d) ~{h_w©IVm
333 Page 2 of 23
General Instructions :
(i) Please read the instructions carefully.
(ii) This question paper consists of 24 questions in two Sections : Section A
and Section B.
(iii) Section A has Objective type questions, whereas Section B contains
Subjective type questions.
(iv) 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.
(v) All questions of a particular section must be attempted in the correct
order.
(vi) Section A : Objective Type Questions (30 marks) :
(a) This section has 6 questions.
(b) There is no negative marking.
(c) Do as per the instructions given.
(d) Marks allotted are mentioned against each question/part.
(vii) Section B : Subjective Type Questions (30 marks) :
(a) This section has 18 questions.
(b) A candidate has to do 11 questions.
(c) Do as per the instructions given.
(d) Marks allotted are mentioned against each question/part.

Section A
(Objective Type Questions) (30 Marks)

1. Answer any 4 questions out of the given 6 questions on Employability

Skills. 4 1=4
(i) Your friend is assertive and sociable. Which of the following
personality traits does he/she exhibit ?
(a) Conscientiousness
(b) Emotional Stability
(c) Agreeableness
(d) Extraversion
333 Page 3 of 23 P.T.O.
 (ii) EH$ ____________ CÚ_r EH$ ì`dgm` ewê$ H$aVm h¡, CgH$m nmofU H$aVm h¡ Am¡a
Cgo AmË_{Z^©aVm Ho$ EH$ q~Xþ VH$ nhþ±MmVm h¡ &
(a) VH$ZrH$s (b) noeoda
(c) gm_m{OH$ (d) H¥${f

(iii) __________ EH$ b§~dV² VarHo$ go H$mo{eH$mAm| H$s ì`dñWm h¡ &

(a) H$m°b_ (b) gob
(c) amo (n§{º$) (d) dH©$erQ>/H$m`©nÌ

(iv) SMART bú`m| _| S © h¡ ?

(a) ñnoeb (b) gmoeb
(c) gmogmBQ>r (g_mO) (d) ñno{g{\$H$ ({d{eîQ>)
(v) H$m¡Z-gm EH$ CÚ_r H$m JwU h¡ ?
(a) nhb
(b) AënH$m{bH$ bú`m| na Ü`mZ XoZm
(c) no ^amogm (AmË_-{dídmg)
(d) àoaUm

(vi) ñàoS>erQ> go gm_J«r H$mo H$mQ>Zo Ho$ {bE Cn`moJ H$s OmZo dmbr em°Q>©H$Q> Hw§$Or H$m¡Z-gr
h¡ ?
(a) H§$Q´>mob + (Ctrl + X) (b) H§$Q´>mob + gr (Ctrl + C)
(c) H§$Q´>mob + dmB© (Ctrl + Y) (d) H§$Q´>mob + nr (Ctrl + P)
2. {XE JE 7 àíZm| _| go {H$Ýht 5 àíZm| Ho$ CÎma Xr{OE & 5 1=5

(i) Abgr {H$g MrµO go ^anya h¡ ?

(a) Amo_oJm 3 Am¡a Am`aZ

(b) H¡$pëe`_ Am¡a nmoQ>{¡ e`_
(c) {dQ>m{_Z E Am¡a gr
(d) qµOH$ Am¡a Am`moS>rZ
333 Page 4 of 23
 (ii) A __________ entrepreneur starts a business, nurtures it and makes
it reach a point of self-sustenance.
(a) Technical (b) Professional
(c) Social (d) Agricultural

(iii) A ________ is an arrangement of cells in a vertical manner.

(a) Column (b) Cell
(c) Row (d) Worksheet

(iv) What does S stand for in SMART goals ?

(a) Special (b) Social
(c) Society (d) Specific

(v) Which is not a quality of an entrepreneur ?

(a) Initiative
(b) Focus on short-term goals
(c) Self-confidence
(d) Motivation

(vi) Which is the short-cut key used to cut the content from the
spreadsheet ?
(a) Ctrl + X (b) Ctrl + C
(c) Ctrl + Y (d) Ctrl + P

2. Answer any 5 out of the given 7 questions. 5 1=5

(i) Alsi is rich in

(a) Omega 3 and Iron
(b) Calcium and Potassium
(c) Vitamins A and C
(d) Zinc and Iodine
333 Page 5 of 23 P.T.O.
 (ii) Am§Y« àXoe Ho$ ì`§OZm| _| Am_Vm¡a na {H$g _gmbo H$m à`moJ {H$`m OmVm h¡ ?
(a) Ja_ _gmbm (b) n§M \$moaZ
(c) JmoXm _gmbm (d) ^moOda _gmbm

(iii) {MH$dr ~ZmZo Ho$ {bE Amdí`H$ Xmo gm_{J«`m| Ho$ Zm_ {b{IE &
(a) _N>br Am¡a nnrVm
(b) ~«oS> Am¡a ~ogZ
(c) ~m±g H$s emIm Am¡a nmoH©$
(d) A§S>m Am¡a Amby

(iv) _IZr H$s J«odr ~ZmZo Ho$ {bE Q>_mQ>a H$m M`Z H$aVo g_` {H$Z ~mVm| H$m Ü`mZ
aIZm Mm{hE ?
(a) Jhao bmb Q>_mQ>a
(b) IÅ>o Q>_mQ>a
(c) Jmob Q>_mQ>a
(d) N>moQ>o AmH$ma Ho$ Q>_mQ>a

(v) {ZåZ{b{IV H$m {_bmZ H$s{OE :

A. hm\$ W«oS> I.

B. Qy> E§S> hm\$ W«oS> II.

C. Qy> W«oS> III. JOH$

D. W«r W«oS> IV. agJwëbm
ghr {dH$ën Mw{ZE :

(a) A-II, B-IV, C-I, D-III

(b) A-IV, B-III, C-I, D-II
(c) A-IV, B-I, C-III, D-II
(d) A-III, B-II, C-IV, D-I

333 Page 6 of 23
 (ii) Which masala is commonly used in the cuisine of Andhra Pradesh ?
(a) Garam masala (b) Panch Phoran
(c) Goda Masala (d) Bhojwar Masala

(iii) Name two ingredients required for the preparation of Chikvi.

(a) Fish and Papaya
(b) Bread and Besan
(c) Bamboo shoots and Pork
(d) Egg and Potato

(iv) What point should be considered while selecting tomatoes for

preparing Makhani gravy ?
(a) Deep red tomatoes
(b) Sour tomatoes
(c) Round tomatoes
(d) Small sized tomatoes

(v) Match the following :

Sugar Syrup Sweets

A. Half thread I. Sohan Papdi

B. Two and half thread II. Chikki

C. Two thread III. Gajak

D. Three thread IV. Rasgulla

Choose the correct option.

(a) A-II, B-IV, C-I, D-III
(b) A-IV, B-III, C-I, D-II
(c) A-IV, B-I, C-III, D-II
(d) A-III, B-II, C-IV, D-I

333 Page 7 of 23 P.T.O.

 (vi) Oobr {H$gH$m Cn`moJ H$aHo$ V¡`ma H$s OmVr h¡ ?
(a) gm~wV \$b (b) \$bm| H$m ag

(c) \$bm| H$m JyXm (d) \$bm| Ho$ {N>bHo$

(vii) n¡Q>r H$mo ~Z Ho$ gmW bnoQ>Zo _| {H$VZm g_` bJVm h¡ ?

(a) 40 goH$ÊS> (b) 14 goH$ÊS>

(c) 11 goH$ÊS> (d) 20 goH$ÊS>

3. {XE JE 7 àíZm| _| go {H$Ýht 6 àíZm| Ho$ CÎma Xr{OE & 6 1=6

(i) gm°âQ> Hw$H$sµO ~ZmVo g_` {H$Z ~mVm| H$m Ü`mZ aIZm Mm{hE ?

(a) nVbm AmH$ma

(b) H$_ MrZr gm_J«r
(c)

(d) Vab H$m H$_ AZwnmV

(ii) {H$g àH$ma Ho$ _oZy _| àË`oH$ ì`§OZ H$s AbJ-AbJ H$s_V hmoVr h¡ ?

(a) A bm H$mQ>©

(b) Q>o~b X hmoV

(c) ~w\o$
(d) Wmbr
(iii) H$m¡Z-gr bmJV ?

(a) {ZpíMV ({\$

(b) AY©-n[adV©Zr` (go{_-do[aE~b)
(c) n[adV©Zr` (do[aE~b)
(d) Zå` ( )

333 Page 8 of 23
 (vi) Jellies are prepared by using

(a) Whole fruits (b) Fruit juices

(c) Fruit pulp (d) Fruit peels

(vii) How much time is required in wrapping of a patty with bun ?

(a) 40 seconds (b) 14 seconds

(c) 11 seconds (d) 20 seconds

3. Answer any 6 out of the given 7 questions. 6 1=6

(i) What point should be kept in mind while preparing soft cookies ?
(a) Thin shape
(b) Low sugar content
(c) High fat content
(d) Low proportion of liquid

(ii) In which type of menu is each dish priced separately ?

(a) À la carte
(b) ôte
(c) Buffet
(d) Thali

(iii) Which cost rises as production increases and falls as production

decreases ?
(a) Fixed
(b) Semi-variable
(c) Variable
(d) Flexible
333 Page 9 of 23 P.T.O.
 (iv) {ZåZ{b{IV _| go H$m¡Z-gm H$WZ h¡ ?
(a) gpãµO`m± Am¡a _m§g h_oem EH$ hr H$_ao _| gm\$ H$a| &
(b) H$a| &
(c) daâbmo Z hmoZo X| &
(d) nHo$ hþE ^moOZ H$mo T>H$ H$a aI| Am¡a agmoB©Ka H$s g\$mB© Ho$ Xm¡amZ Xÿa aI X| &

(v) {ZåZ{b{IV _| go H$m¡Z-gm {ddaU h¡ ?

(a) ñQy> gãµOr/_m§g ñQy>
(b) {Zhmar> _gmboXma _m§g ñQy>
(c) Hw$Qy> Zm[a`b Ho$ gmW {_{lV gãµOr ~ZmZm
(d) d[a`b VmOr _m¡g_r gpãµO`m±

(vi) ?
(a)
(b) ~mohar g_mogm
(c) J{R>`m
(d) Xm~obr
(vii) Xhr O_mZo go amoH$Zo Ho$ {bE H$m¡Z-gr gm_J«r H$mo Xhr _| {_bmZm Mm{hE ?
(a) nmZr
(b) _gmbo
(c) AmQ>m
(d) Vob

4. {XE JE 6 àíZm| _| go {H$Ýht 5 àíZm| Ho$ CÎma Xr{OE & 5 1=5

(i)

(a) S>moS>mb
o
(b) S>moS>m
(c) {~{~ÝH$m
(d) ~mgwpÝX
333 Page 10 of 23
 (iv) Which of the following statements is incorrect ?
(a) Always clean raw vegetables and meat in the same room.
(b) Empty dustbins regularly.
(c) Do not allow dustbins to overflow.
(d) Cover the cooked food and store away during cleaning of the
kitchen.

(v) Which of the following descriptions is incorrect ?

(a) Stew Vegetable / Meat stew
(b) Nihari Spicy meat stew
(c) Kootu Mixed vegetable preparation with coconut
(d) Variyal Fresh seasonal vegetables

(vi) Urad Dal flour is required for preparation of :

(a) Murukku
(b) Bohri Samosa
(c) Gathiya
(d) Dabeli

(vii) Which ingredient should be mixed with curd to prevent curdling ?

(a) Water
(b) Spices
(c) Flour
(d) Oil

4. Answer any 5 out of the given 6 questions. 5 1=5

(i) A sweet prepared using palm jaggery is :

(a) Dodol
(b) Doda
(c) Bibinca
(d) Basundi
333 Page 11 of 23 P.T.O.
 (ii) ^moOZ ßboQ> na aIVo g_` nmbZ {H$E OmZo dmbo ghr H«$_ H$m M`Z H$s{OE &
(a) EH$m°ånZr_|Q> V` H$a|, Jm{Z©e H$a|, H«$m°H$ar H$mo H$ñQ>_mBµO H$a|, EH$ ê$naoIm
V¡`ma H$a|
(b) EH$ ê$naoIm V¡`ma H$a|, EH$m°ånZr_|Q> V` H$a|, H«$m°H$ar H$mo H$ñQ>_mBµO H$a|,
Jm{Z©e H$a| $
(c) H«$m°H$ar H$mo H$ñQ>_mBµO H$a|, Jm{Z©e H$a|, EH$ ê$naoIm V¡`ma H$a|, EH$m°ånZr_|Q>
V` H$a|
(d) Jm{Z©e H$a|, EH$m°ånZr_|Q> V` H$a|, EH$ ê$naoIm V¡`ma H$a|, H«$m°H$ar H$mo
H$ñQ>_mBµO H$a|
(iii) ?
(a) _ÀN>m K§Q>m
(b)
(c) nÌ{U _ÀN>r
(d) _ÀN>m ~ogmam
(iv) ?
(a) ^moOZ H$s V¡`mar H$mo H$_ H$aVm h¡
(b) VmµOJr H$s H$_r
(c)
(d) à{V godmaV (g{dªJ) bmJV A{YH$ hmo gH$Vr h¡

(v) hm°J H$s àXmZ H$s JB© dgm h¡

(a) _mO©arZ (b) Am°`b
(c) bmS>© (d) ~Q>a

(vi) A bm H$mQ>© _oZy na EH$ {deof AmBQ>_ H$mo H$hm OmVm h¡

(a) n¡boQ> (b) ßbmV Xþ Oya
(c) Amgr`V (d) Oya Xþ ßbmV>

333 Page 12 of 23
 (ii) Choose the correct sequence to be considered while plating the food.

(a) Decide on accompaniments, Garnish, Customize crockery,

Prepare a framework

(b) Prepare a framework, Decide on accompaniments, Customize

crockery, Garnish

(c) Customize crockery, Garnish, Prepare a framework, Decide on

accompaniments

(d) Garnish, Decide on accompaniments, Prepare a framework,

Customize crockery

(iii) A fish preparation in a mustard based gravy is

(a) Macha Ghanta

(b) Patrapada Machha
(c) Patrani Machhi

(d) Machha Besara

(iv) What is an advantage of using convenience food ?

(a) Reduces meal preparation

(b) Lack of freshness

(c) High in calories

(d) Cost per serving may be higher

(v) The rendered fat of hogs is

(a) Margarine (b) Oil

(c) Lard (d) Butter

(vi) A special item on an à la carte menu is called as

(a) Palette (b) Plat du jour

(c) Assiette (d) Jour du plat

333 Page 13 of 23 P.T.O.
5. {XE JE 6 àíZm| _| go {H$Ýht 5 àíZm| Ho$ CÎma Xr{OE & 5 1=5

(i) bmJV à{VeV H$s JUZm H$s{OE O~ bmJV < 40,000 hmo Am¡a {~H«$s
< 2,00,000 hmo &
(a) 5% (b) 50%
(c) 40% (d) 20%

(ii) {ZåZ{b{IV _| go H$m¡Z- ?

(a) Xmb| (nëg) (b) g_wÐr-^moOZ
(c) _y±J\$br (d) gmo`m~rZ
(iii) :$
(a) db : N>moQ>r g\o$X go_ (~rÝg)
(b) dVmZm : gyIo nrbo _Q>a
(c) ~m°å~o S>H$ : EH$ àH$ma H$s _N>br
(d) H$moH$_ : H$aZo H$m nXmW©
(iv) H$m¡Z-gm ZmíVm gbmX Ho$ g_mZ h¡ ?
(a) KwJZr (b) Amby H$m~br
(c) \w$bar (d) Pmb_y[a©
(v) X{jU _| ~ogZ ~\$s© H$s EH$ {d{dYVm H$mo ?
(a) _mohZ Wmb (b) nm`g_
(c) Ae\$s© (d) _¡gya nmH$
(vi) {ZåZ{b{IV _| go H$m¡Z-gm H$WZ h¡ ?
(a) Vob gr{_V _mÌm _| Cn`moJ H$a| &

(b) gbmX gßVmh _| EH$ ~ma namogm OmZm Mm{hE &

(c) n[aîH¥$V AmQ>o Ho$ ~Om` gm~wV AZmO Ho$ AmQ>o H$m Cn`moJ H$aZm ng§X H$a| &
(d) _m¡g_r gpãµO`m± namogZm em{_b H$a| &
333 Page 14 of 23
5. Answer any 5 out of the given 6 questions. 5 1=5
(i) Calculate the cost percentage when cost is < 40,000 and sale is
< 2,00,000.
(a) 5% (b) 50%

(c) 40% (d) 20%

(ii) Which of the following is a high risk food ?

(a) Pulses (b) Seafood

(c) Peanuts (d) Soyabean

(iii) Choose the incorrect pair :

(a) Val : Small white beans

(b) Vatana : Dried yellow peas

(c) Bombay duck : A type of fish

(d) Kokum : Thickening agent

(iv) Which snack is similar to salads ?

(a) Ghoogni (b) Aloo Kabli

(c) Fuluri (d) Jhaal Muri

(v) A variation of besan burfi in South is called

(a) Mohan thal (b) Payasam

(c) Asharfi (d) Mysore Pak

(vi) Which of the following statement is incorrect ?

(a) Use limited quantity of oil.

(b) Salad should be served once in a week.

(c) Prefer using whole grain flour instead of refined flour.

(d) Include serving of seasonal vegetables.

333 Page 15 of 23 P.T.O.

6. {XE JE 6 àíZm| _| go {H$Ýht 5 àíZm| Ho$ CÎma Xr{OE & 5 1=5

(i) {ZåZ{b{IV H$mo gw_o{bV H$s{OE :

A. e¡bmoQ>²g I. {d{^Þ _gmbm| H$m noñQ>

B. _moaoëg II. CWbo nmZr _| CJm`m OmVm h¡
C. da> III. ß`mO Am¡a bhgwZ Ho$ ~rM hmB{~«S>
D. ZmS>ê$ IV. Iam~ hmoZo dmbm _eê$_

ghr {dH$ën Mw{ZE :

(a) A II, B IV, C III, D I

(b) A IV, B II, C I, D III
(c) A II, B I, C IV, D III
(d) A III, B IV, C I, D II

(ii) ?
(a) AXm go ~Zm`m OmVm h¡ O~{H$ _moXH$ Ho$ {bE _¡Xm
H$m BñVo_mb {H$`m OmVm h¡ &
(b) AXm \«$mB© {H$`m hþAm h¡ Am¡a _moXH$ {J«b {H$`m hþAm h¡ &
(c) AXm H$mo Ho$bo Ho$ nÎmm| _| Am¡a _moXH$ H$mo ñQ>r_a _| ñQ>r_ {H$`m OmVm h¡ &
(d) AXm npíM_ ^maV H$s à{gÕ {_R>mB© h¡ Am¡a _moXH$ X{jU ^maV _| à{gÕ
h¡ &
(iii) {ZåZ{b{IV _| go H$m¡Z-gm gyIm ^yZm hþAm Om¡ `m MZo go V¡`ma {H$`m OmVm h¡ ?
(a) gÎmy
(b) ~ogZ
(c)
(d) ~mOam
333 Page 16 of 23
6. Answer any 5 out of the given 6 questions. 5 1=5

(i) Match the following :

A. Shallots I. Paste of various spices

B. Morels II. Grown in shallow water

C. Ver III. Hybrid between onion and garlic

D. Nadroo IV. Perishable mushrooms

Choose the correct option :

(a) A-II, B-IV, C-III, D-I
(b) A-IV, B-II, C-I, D-III
(c) A-II, B-I, C-IV, D-III
(d) A-III, B-IV, C-I, D-II

(ii) What is the difference between Ada and Modak ?

(a) Ada is made of Urad Dal flour whereas refined flour is used for
Modak.

(b) Ada is fried and Modak is grilled.

(c) Ada is steamed in banana leaves and Modak is steamed in a
steamer.

(d) Ada is a famous sweet of West India and Modak is famous in

South India.

(iii) Which of the following is prepared by dry roasting Barley or Bengal

gram ?
(a) Sattu
(b) Besan
(c) Maize
(d) Bajra

333 Page 17 of 23 P.T.O.

 (iv) {ZåZ{b{IV H$m {_bmZ H$s{OE :

A. Cn_m I. ñQ>rq_J>
B. S>mogm II. S>rn \«$mB©

C. g_mogm> III. ^yZZm

D. T>moH$bm IV. e¡bmo \«$mB©

ghr {dH$ën Mw{ZE :

(a) A-I, B-III, C-IV, D-II

(b) A-IV, B-II, C-I, D-III
(c) A-II, B-I, C-III, D-IV
(d) A-III, B-IV, C-II, D-I

(v) OrdmUw d¥{Õ Ho$ {bE AZwHy$b Vmn_mZ H$m¡Z-gm h¡ ?

(a) 5 C 63 C
(b) 2 C 70 C $
(c) 4 C 100 C

(d) 3 C 80 C

(vi) Xhr-AmYm[aV J«odr _| _Q>Z H$s V¡`mar H$hbmVr h¡

(a) H$m{b`m
(b) arµOmbm
(c) amam JmoíV
(d) JwíVm~m

333 Page 18 of 23
 (iv) Match the following :
A. Upma I. Steaming

B. Dosa II. Deep frying

C. Samosa III. Sauteing

D. Dhokla IV. Shallow frying

Choose the correct option :

(a) A-I, B-III, C-IV, D-II

(b) A-IV, B-II, C-I, D-III

(c) A-II, B-I, C-III, D-IV

(d) A-III, B-IV, C-II, D-I

(v) What is the favourable temperature for bacterial growth ?

(a) 5 C 63 C
(b) 2 C 70 C $
(c) 4 C 100 C

(d) 3 C 80 C

(vi) A mutton preparation in yoghurt-based gravy is

(a) Kaliya

(b) Rizala

(c) Rara Gosht

(d) Gushtaba

333 Page 19 of 23 P.T.O.

 IÊS> I $
({df`naH$ àíZ) (30 A§H$)
5 3
20 30 3 2=6

7. ? EH$ CXmhaU Xr{OE &

8. EH$ CÚ_r Ho$ Mma H$m`© ~VmBE &
9. {H$Ýht Mma àO|Q>oeZ gm°âQ>do`a Ho$ Zm_ {b{IE &
10. ì`{º$Ëd {dH$mam| H$mo Xÿa H$aZo Ho$ {bE Mma MaUm| H$s gyMr ~ZmBE &
11. EH$ CÚ_r Ho$ gm_Zo AmZo dmbr Mma n`m©daUr` ~mYmAm| H$m CëboI H$s{OE &
5 3 20 30 3 2=6

12. \$m\ >m ImIam go {H$g àH$ma {^Þ h¡ ?

13.
Om gH$Vm h¡ & Bgo V¡`ma H$aZo H$s à{H«$`m ^r ~VmBE &
14. _mdm Am¡a N>oZm H¡$go ~ZVm h¡ ?

15. nmbVy OmZdam| Ûmam g§XÿfU H$mo amoH$Zo Ho$ Mma VarHo$ ~VmBE &
16. pñWa Am¡a MH«$s` _oZy _| Xmo {~ÝXþAm| H$m A§Va ~VmBE &
3 2 30 50 2 3=6

17. {ZåZ{b{IV ^maVr` ~«oS> Ho$ ~mao _| {b{IE :

(H$) er_©b
(I) n{War
(J) ^mH$a
18. bmJV boIm§H$Z Ho$ VrZ bm^m| Am¡a VrZ gr_mAm| H$m {dñVma go dU©Z H$s{OE &
19. agmoB© go An{eîQ> Ob H$m {ZnQ>mam H$aVo g_` Ü`mZ XoZo `mo½` {H$Ýht N>h {~ÝXþAm| na MMm©
H$s{OE &
333 Page 20 of 23
 Section B
(Subjective Type Questions) (30 Marks)

Answer any 3 questions out of the given 5 questions on Employability Skills.

Answer each question in 20 30 words. 3 2=6

7. What is internal (intrinsic) motivation ? Give an example.

8. Give four functions of an entrepreneur.

9. Mention any four presentation software.

10. Enlist four steps to overcome personality disorders.

11. State four environmental barriers faced by an entrepreneur.

Answer any 3 out of the given 5 questions in 20 30 words each. 3 2=6

12. How is fafda different from khakra ?

13. Mention the paste which can be used to thicken the hariyali gravy. Also
give the procedure to prepare it.

14. How are mawa and chhena prepared ?

15. Enumerate four ways to prevent contamination by pets.

16. Give two points of difference between fixed and cyclic menu.

Answer any 2 out of the given 3 questions in 30 50 words each. 2 3=6

17. Write about the following Indian breads :

(a) Sheermal
(b) Pathiri
(c) Bhakar

18. Elaborate three advantages and three limitations of cost accounting.

19. Discuss any six points to be considered while disposing waste water from
the kitchen.

333 Page 21 of 23 P.T.O.

 5 3 50 80 3 4=12

20. Jmodm Ho$ VrZ AZmoIo ì`§OZm| Ho$ ~mao _| ~VmBE Am¡a BgH$s Xmo AZmoIr gm_J«r ^r
~VmBE &

21. ~oqH$J CÚmoJ _| Johÿ± Am¡a A§S>m§o H$s Mma-Mma ^y{_H$mAm| H$m dU©Z H$s{OE &

22. ^moOZ _| {d{dYVm n¡Xm H$aZo Ho$ Mma VarHo$ àX{e©V H$s{OE &

23. (H$) \$mñQ> \y$S> Ho$ ~mao _| Mma Cn^moº$m YmaUmE± Xr{OE &
(I) Mma H$maH$m| H$s gyMr ~ZmE± {OZ na \$mñQ> \y$S> AmCQ>boQ> H$s _yb AdYmaUm {Z^©a
H$aVr h¡ &

24. E.~r.gr. hmoQ>b H$s nwñVH$m| go {ZåZ{b{IV OmZH$mar àmßV hþB© h¡ & l_ bmJV Am¡a ewÕ
bm^ à{VeV H$s JUZm H$s{OE :
>
Hw$b {~H«$s 75,000

_OXÿar Am¡a doVZ 20,000

Eb.Q>r.gr. 2,000

{M{H$Ëgm à{Vny{V© 2,000

B©.nr.E\$. _| `moJXmZ 1,000

ImÚ bmJV 15,000

Cn[a bmJV 10,000

333 Page 22 of 23
Answer any 3 out of the given 5 questions in 50 80 words each. 3 4=12

20. Explain about three unique dishes of Goan cuisine and also mention its
two unique ingredients.

21. Describe four roles each of wheat and eggs in baking industry.

22. Demonstrate four ways of creating variety in the meals.

23. (a) Give four consumer perceptions of fast food.

(a) Enlist four factors on which basic concept of fast food outlet depends.

24. The following information has been obtained from the books of ABC Hotel.
Calculate the labour cost and net profit percentage :

Receipts

Total Sale 75,000

Wages and Salaries 20,000

L.T.C. 2,000

Medical reimbursement 2,000

Contribution towards E.P.F. 1,000

Food Costs 15,000

Overhead Costs 10,000

333 Page 23 of 23 P.T.O.