FOOD PRODUCTION-III (734): Important Questions_ Class XII_CBSE BOARD 2015-16

1.      What do you understand by the flow of food? (2 marks)
2.      Give the Expansion of HACCP.                                                                      (1 mark)
3.      Explain the sections of Larder.                                                                        (2 mark)
4.      Explain various cuts of fish with neat diagrams?                                             (4 mark)
5.      Give the classification of fish with example.                                       (3 mark)
6.      List the points to be kept in mind by selecting fish?                            (2 mark)
7.      Draw the cuts of chicken and name its parts?                                      (3 mark)
8.      Define offal and explain any 3 varieties?                                             (4 mark)
9.      Draw the diagram of a lamb and name its parts?                                   (5 mark)
10.  Explain different parts of salad?                                                             (3 mark)
11.  What is the importance of salads in our daily life?                              (2 mark)
12.  Explain the different parts of sandwich?                                                (3 mark)
13.  Describe the blending method of cake making?                                      (2 mark)
14.  What are the basic ingredients of Cake? Explain the role of any 3 ingredients in cake making?4.
15.  Differentiate between Danish pastry and Puff pastry?                         (2 mark)
16.  Explain the various methods of cookie making?                                   (3 mark)
17.  Explain the following terms:-                                                               (4 mark)
a.       Meringue
b.      Ballotine
c.       Gardermanger
d.      Food Danger Zone
18.  Explain flour batter method. 2
19.  Draw the layout for a small hotel kitchen.                                           (5 mark)
20.  What are the steps of Critical Control Point?                                       ( 3 mark)
21.  What is the butcher’s block used for?
22.  Give the expansion of HACCP.                                                                      (1 mark)
23.   What is the butcher’s block used for?                                                             (1 mark)
24.  How are games divided?                                                                                  (1 mark)
25.  what do you mean by the term fillet and goujons.                                          (2 mark)
26.  What do you mean by critical control point?                                                   (2 mark)
27.  List three functions of the larder department.                                                  (2 mark)
28.  How does marbling affect the meat?                                                               (2 mark)
29.  List the two selection factors of chicken.                                                         (2 mark)
30.  State the various methods of cake making.                                                      (2 mark)
31.  List the various methods of folding puff pastry.                                               (2 mark)
32.  Give two derivatives of choux pastry.                                                               (2 mark)
33.   List three factors to be kept in mind while planning kitchen design.               (3 mark)
34.  Explain the 3 distinct categories of shell fish.                                                  (3 mark)
35.  Explain meringue cookies and no bake cookies.                                              (3 mark)
36.  Describe salad dressing.                                                                                   (3 mark)
37.  Explain flour batter method.                                                                            (3 mark)
38.  Explain the parts of sandwich                                                                          (3 mark)
39.  Explain 4 cut of fish.                                                                                       (4 mark)
40.  Draw the cuts of chicken and name the parts.                                                  (4 mark)
41.  Draw the layout for a small hotel kitchen.                                                       (5 mark)
42.  Give five types of offals.                                                                                (5 mark)
43.  Explain the following culinary terms-                                                              (5 mark)

1. Abats offals
2.  Beurre manie 
3.  Mirepoix
4.  Food Damager Zone 
5.  Fermentation

FOOD SERVICES-II (736) : Important Questions_ Class XII_CBSE BOARD 2015-16

1.      What is a buffet breakfast? What are its advantages?                           (2 mark)
2.      List the functions of a good control system? (any two)                         (2 mark)
3.      Differentiate between room service and restaurant service?                 (2 mark)
4.      Explain any two types of Banquets in brief?                                        (2 mark)                            
5.      What are the features of a good Pantry?                                                (2 mark)
6.      .Explain with suitable menu : Café’ Complete. 2 mark
7.       Draw the format of a sample Bill.        3 mark)
8.       Explain the factors to be considered while planning a banquet department. (3 mark)
9.       List some aspects of professional telephone handling.(3 mark)
10.   What is still room .List its functions. (3 mark)
11.  What are the different type of room service found in hotel . (2 mark)
12.   Differentiate between room service and restaurant Service. (3 mark)
13.   What is a function Prospectus ? Draw a sample format of a FP. (3 mark)
14.  Explain the types of Banquets in brief. (5 mark)
15.  Explain in brief how Dishwashing may be carried out. (3 mark)
16.  How is Silver polished and maintained? List the different methods used for polishing silver. (3 mark)
17.  What is Disaster Management? What is General Preparedness required for disaster Management. (3 mark)
18.  What are the common fire Extinguishers . Explain. (3 mark)
19.  Explain Return Check, En place check and N/C Check (3 mark)
20.   With neat flow chart explain the functioning of a triplicate checking system. (5 mark)
21.  What is Indian breakfast? Explain with suitable examples?                   (3 mark))
22.  Explain by giving examples the courses of an American Breakfast?                            (3 mark))      
23.  Draw the Format of a sample KOT?                                                            (3 mark))
24.  Differentiate between Centralised and Decentralised Room service?  (3 mark))
25.  List the factors to be considered while planning a Banquet function?   (3 mark))
26.  Explain Finger & Fork Buffet?                                                                (3 mark))
27.  List the functions of a still room?                                                                     (3 mark))
28.  Describe the factors essential for effective dish washing?                                (3 mark))
29.  What are special checks? Explain any two in brief?     (3 mark)
30.   What is disaster management? What is the general preparedness required for disaster management?        (3 mark)
31.  What is a Buffet? What are the advantages of a buffet? Explain the different types of buffet? (any three.(5  mark)
32.  With the help of neat sketch give the layout plan of a pantry attached to a restaurant? (5 mark)
33.  What is buffet? What are the advantages & disadvantages of a buffet ? (5 mark)

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FOOD PRODUCTION -IV (735): Important Questions_ Class XII_CBSE BOARD 2015-16

1. What is Bulk or Mass Food Production?      (1 mark)
2. Define Indenting?                                           ( 1mark)  
3. Name different methods of purchasing?           (2 marks)  
4. Define Food Cost?                                           (1mark)    
5. Explain ‘FIFO’                                                  (2marks)
6. Describe main salient features of Bulk Food Production?        (2marks)
7. What do you understand by Menu Planning?                             (2marks)      
8. What is a Bin Card? And draw format of Bin Card?                  (2marks)
9.  Write in brief the differences between Variable and Fixed Cost?
10.  Write in brief the advantages of controlling food cost?
11.  Classify menu and explain?
12.  Define purchasing and storing?
13.  Define the 3 elements of cost?
14.  Explain the term “Wazawan” and mention the cuisine it is from.
15.  List any two menu considerations for institutional catering?
16.  Explain factors to be kept in mind while planning a menu.
17.  Briefly explain the principles of indenting followed?
18.  Explain the purchase procedure?
19.  List limitations of food cost?
20.  Define standard recipe and briefly explain any 3 objectives.
21.  Write short note on Regional Cuisine. Explain by giving major characteristics and example of any four.
22.  Explain : a) Puranpoli               b) Dhokla                    c) Goshtaba
23.   “ Food Cost is one of the major costs of the Restaurant and in case the food cost goes high than direct loss to the Hotel and if food cost is low then that means either guest is given small portion or he is served sub standard quality of food . “
24.  What are the point one must remember as a chef in order to control the Food Cost.
25.  Write functions of Menu and its different types
26.   Describe the Principles and factors affecting indenting?                    (3marks)
27.   Explain Principles of Food storage?                                                     (3marks)
28.  Write in Brief aims of Purchasing Officer?                                           (3marks)
29.  Write short notes on (a) Transfer Note  (b) Stock Records                  (3marks)
30.  Define a variable, fixed & semi variable Cost control in relation to catering industry?    
31.  Explain Food Cost, labour Cost and Overhead Cost?                                 (3marks)
32.  What do you mean by a standard recipe? What are its objectives?             (3marks)
33.  Write short note on Regional cuisine. Explain by giving major characteristics and examples (any three). 3
34.  Draw a format of a Bin card?
35.  List out the factors affecting food cost?
36.  Elaborate the any one:                                             (5 marks)

• Punjabi cuisine            OR 
• Dum cuisine

37.  What is Meat Tag? What are its advantages? Draw a neat format of a Meat Tag?     (5marks)
38.  What are the objectives and advantages of food cost control? What are the factors affecting the food cost?                         (5marks)
39.  Write short Notes on Indian Bread?
40.  Calculate as give under :

• Cost percentage ,when cost is 300 and Sale is 1000
• Cost ,when Cost percentage is 40% and Sales is 800
•  Sales, when Cost percentage is 30% and Cost is 120                                             

41.  Draw Formats of : (a) Purchase Order         (b) Guest Receiving Book        (c) Credit Note

42.  Ascertain the total Material cost and its percentage to net sales from the following information:-
Total sales Rs. 57500
Opening stock Rs. 1000
Purchases Rs. 12000
Closing stock Rs. 500
Food consumed by Staff Rs. 600
Food served to guest (as complimentary) Rs. 400

FOOD and BEVERAGES COST & CONTROL (737) : Important Questions_ Class XII_CBSE BOARD 2015-16

1.       What do you mean by costing?                                       (2 mark)                                                     

2.      Write in brief the advantages of controlling food cost?           (2 mark)

3.      Explain in brief the obstacles to food and beverage control.   (2 mark)

4.      Explain the limitations of food cost control.                           (3 mark)

5.      Explain in detail Break Even Point (B.E.P.).                          (1 mark)

6.      What do you mean by Cost?  How will you classify the different cost?          ( 5mark)         

7.      Explain the importance of ‘Place for everything and everything in place’.      (2 mark)

8.      Explain ‘First in First out’.                                               (2 mark)

9.      Draw a Flow Chart of Food and Beverage Control.       (5 mark)

10.  Give the format of Beverage Order Ticket.                     (2 mark)

11.  Visitor’s Tabular Ledger is also called as …………… (1mark)

12.  Draw the format of the purchase order .                       (2 mark)

13.  Write in brief the numerous methods of purchasing.   (4 mark)

14.  List the numerous equipment required by the receiving department. 4 mark)

15.   

16.  At what temperature the following items are stored .   (5 mark)

a.       Dressed Poultry Frozen

b.      Dressed Poultry Fresh (same day use)

c.       Eggs

d.       Milk (Bottled / poly bag) and milk products

e.        Fish

f.        Shell fish

g.        Meats

h.       Root Vegetables

i.        Tomatoes

j.         Fresh fruits

k.      Grocery dry

l.        Oils and fats

17.  What do you mean by Bin Card?                                                    (2 mark)

18.  What are the different methods for pricing non-perishable items?       (3mark)

19.  Draw the cellar inwards book .                                                      (2 mark)

20.  How will you control empty bottles?                                            (2 mark)

21.   Explain cyclic menus.                                                                 (3 mark)

22.   Describe in detail standard recipe.                                             (2 mark)

23.  Write in detail the numerous modes of receiving payment.     (2 mark)

24.  What are the different scopes of control?                                 (2 mark)

25.   What do you mean by Food Cost?  Write in detail the advantages of Food Cost Control.(5 mark)

26.  Write in detail the methodology and phases of cost controls.                                  (3 mark)

27.  What do you mean by cost?  How will you classify the different costs?         (5 mark)

28.  What types of costs come under the head of Over Heads?  Explain.   (2 mark)

29.  What do you mean by Break Even Point?  Explain with diagram.       (2 mark)

30.  How will you ensure a profitable venture for your restaurant?            (2 mark)

31.  What do you mean by Beverage Order Ticket (BOT)?Draw the Performa of BOT.(2 mark)

32.  What are the advantages of Beverage Sales Summary Sheet?  Explain with Performa. (5 mark)

33.  What are the different methods of purchasing and draw a format of Purchase Order form ? (4 mark)

34.  What is means by Standard Purchase Specification?  Define the objectives of standard purchase specification and make a standard purchase specification for the purchase of chicken. (4 mark)

35.  Define purchasing and discuss the importance of purchase function. (2 mark)

36.  Draw a neat format of Meat Tag.         (2 mark)

37.  Write in detail the equipments required for the efficient receiving.     (2 mark)

38.  What is Blind receiving?  Explain in detail with its advantages.           (2 mark)

39.  Explain briefly the following: (a) Bin Card (b) Meat Tag (c) Re Order level (d) Standard Yield (e) Economic Order Quality.                                                                   (5 mark)

40.  What is Pricing of issues?  What are the different methods of pricing of issues?         (3 mark)         

41.  What are the different ways that stocks can be valued in a Food and Beverage Service operation? (3 mark)

42.  Write briefly on: (a) Transfer Note (b) Layout of stores (c) Stock levels (d) Stock records. (5 mark)

43.  Draw the format of  Cellar Inward Book. (3 mark)

44.  What is standard recipe?  List the objectives of standard recipe and draw a neat Performa of standard recipe. (2 mark)

45.  What do you mean by fraud?  What are the major types of frauds? Explain.  (2 mark)

46.  What is the importance of internal control?  Write in detail various types of internal control.(3 mark)
47.  What are the different scope of control? (2 mark)

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