COOKERY (Two hours)

Answers to this Paper must be written on the paper provided separately.

You will not be allowed to write during the first 15 minutes.

This time is to be spent in reading the question paper.

The time given at the head of this Paper is the time allowed for writing the answers.


Attempt all questions from Section A and any four questions from Section B. The intended marks for questions or parts of questions are given in brackets {}

(Attempt all questions from this Section)

Question 1.

a)     What kind of material should be used for kitchen counters? [2]

(b)   Name four cutting devices used in the kitchen.[2]

(c)    Name the coating finish used in non-stick cookware.[2]

(d)   Define therapeutic diet. [2]

(e)  Enumerate the principles of food preservation [2]

Question 2.

(a) Name two work centres in a Kitchen. [2]

(b) Name two metals from which cutlery can be made.[2]

(c) What is the value of convenient food? [2]

(d) Mention any two characteristics of a well planned meal.[2]

(e) What quantity of protein content should be breakfast contribute in the diet of an adults [2]

Question 3.

(a)   Name two chemical preservatives which can be used safely on food. [2]

(b)   Suggest cheaper substitutes for the following: (i) Meat          (ii) Oranges.[2]

(c)   Why should food intake be planned? [2]

(d)   Mention two advantages of breast feeding.[2]

(e)   Name two minerals needed in extra amounts during pregnancy.[2]

Question 4.

(a) Name two food polluters. [2]

(b) Name the two categories of kitchen equipment.[2]

(c) List two factors to the kept in mind whfie choosing cooking utensils. (d) Why does minced meat spoil fast? [2]

(e) List two ways in which food might become contaminated. [2]


(Attempt any four questions from this Section)

 Question 5.

Describe the following methods of food preservation: [15]

(a) Freezing. (b) Canning.    (c) Drying.

Question 6.

What are the features that you will keep in mind while choosing and using the following? [15]

(a) Pressure Cookers. (b)Glass ware. (c) China ware.

Question 7.

(a) The nutritional requirement in old age deserves special attention. Discuss. [5]

(b) Discuss the importance of food preservation.                                                                                                 [5]

(c) Explain how the family budget influences meal planning.                                                                           [5]

Question 8.

(a)   List the important information found on the labels of packed food.[5]

(b)   What are the different stages of food hygiene?[5]

(c)   Enumerate the factors affecting the safety of food at home. [5]

Question 9.

(a) ‘Kitchens are planned to save energy and time’. Name and briefly explain five types of such kitchens. [ 15]

(b) Mention factors to be considered while planning doors and windows for the kitchen.

(c) Account for the importance of the preparation centre in the kitchen. [5]

Question 10.

Write short notes on the following: [15]

(a) Buffet Service. (b) Obesity (c) Microwave Oven.

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