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