CBSE Class 10 Food Production Question Paper 2019

CBSE Class 10 Food Production Question Paper 2019. Students can download the last year board exams question papers using the link below. Free download of examination question papers with solutions. Last 10 year question papers should be practised to get better marks in examinations.

SECTION A

Multiple Choice Questions

1. Frequently reusing the same oil for frying leads to the production of this compound making oil difficult to digest and gives off-flavour

(a) Glycerol (b) Fatty acids

(c) Acerolin (d) None of the above

2. What happens with the application of heat on proteins ?

(a) Coagulation (b) Caramelization

(c) Gelatinization (d) None of the above

3. A salamander is an equipment used to cook food using

(a) Moist heat (b) Dry heat

(c) Sautéing (d) None of the above

4. Idlis are prepared through

(a) Griddling (b) Boiling

(c) Steaming (d) None of the above

5. The pigment responsible for deep red colour of beets is

(a) Chlorophyll (b) Betalains

(c) Anthocyanins (d) Flavones

6. Vegetables cut in thin strips commonly used in preparation of sandwiches or noodles are called

(a) Slices (b) Juliennes

(c) Batons (d) Turned

7. Clear thin soups are also known as

(a) Broths (b) Stews

(c) Consommé (d) Bisque

8. Following is not an example of cold soup :

(a) Minestrone (b) Jellied consommé

(c) Sarki (d) Gazpacho

9. Arugula and iceberg are examples of following part of salad :

(a) Base (b) Body

(c) Dressing (d) Garnish

10. A major component of a protein salad would be

(a) Lettuce (b) Eggs 

(c) Lemon juice (d) Olive 

Please click the link below to download pdf file of CBSE Class 10 Food Production Question Paper 2019.