NIOS Class 12 Question Paper Catering Management 357 with Solution Exam 2024
NIOS Class 12 Question Paper with Solution April 2024 Pdf
NIOS Class 12 Question Paper Catering Management 357 with Solution Exam 2024. Previous Year Nios Class 12 Solved Question Paper All Subjects 2024. Get Nios Last Year Solved Question Paper Sr. Secondary Class & also we have all subject solved tma assignment files 2026.
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CATERING MANAGEMENT
(357)
Time: 2 Hours] [ Maximum Marks: 40
Note: (i) All questions are compulsory and carry marks as indicated against each question.
(1) Answers of all questions are to be given in the Answer-Book given to you.(2) 15 minutes time has been allotted to read this question paper. The question paper will be distributed at 2:15 p.m. From 2:15 p.m. to 2:30 p.m., the students will read the question paper only and will not write any answer on the Answer-Book during this period. |
- Fill in the blanks and write your answer in the answer-book: 1×15=15
(a) _____ of iron in the body results in _____.
(b) Food sources of _____ are _____ and cheese.
(c) _____ and _____ are methods of cooking below boiling point of water.
(d) _____ and _____ are edible seeds of the grass family.
(e) The _____ covering of the wheat kernel is called _____.
(f) _____ swells up on heating in presence of _____.
(g) Pulses improve in nutritive contents by _____ and _____.
(h) Cooking soda softens _____ during cooking but nutrients are _____.
(i) Eggs are excellent sources of vitamin _____ and vitamin _____.
(j) When _____ is cooked, the _____ in it coagulates.
(k) _____ protein called casein is easily _____.
(l) _____ of vitamin _____ leads to night blindness.
(m) The acid content of fruit _____ on ripening because of the _____ in sugar content.
(n) _____ menu is one, where a combination of dishes are offered at a _____ price.
(o) When _____ menus are planned for a specific number of days and repeated, it is called a _____ menu.
Ans.
(a) Deficiency of iron in the body results in anaemia.
(b) Food sources of protein are milk and cheese.
(c) Steaming and poaching are methods of cooking below the boiling point of water.
(d) Rice and wheat are edible seeds of the grass family.
(e) The outer covering of the wheat kernel is called bran.
(f) Starch swells up on heating in the presence of water.
(g) Pulses improve in nutritive contents by sprouting and fermentation.
(h) Cooking soda softens pulses during cooking but nutrients are lost.
(i) Eggs are excellent sources of vitamin A and vitamin D.
(j) When egg is cooked, the protein in it coagulates.
(k) Milk protein called casein is easily digested.
(l) Deficiency of vitamin A leads to night blindness.
(m) The acid content of fruit decreases on ripening because of the increase in sugar content.
(n) Table d’hôte menu is one where a combination of dishes is offered at a fixed price.
(o) When cyclic menus are planned for a specific number of days and repeated, it is called a rotating menu.
-
Write in the answer-book whether the following statements are True (T) or False (F): 1×15=15
(a) On-premise delivery requires extra labour and arrangement of transport.
(b) As a serving equipment, stainless steel is long lasting, durable and difficult to maintain.
(c) The dry store should be well-ventilated, well-lit and free from humidity.
(d) Cold storage is essential for both perishable and non-perishable.
(e) Food trucks always keep an area for seating customers.
(f) Age, sex and activity pattern determines the nutritional requirements and food choices. NIOS Class 12 Question Paper Catering Management 357 with Solution Exam 2024
(g) A catering unit can also run from a house kitchen initially.
(h) All pigments are soluble in water.
(i) Overbeating of eggs is not recommended for preparing sponge cakes.
(j) Yolk of an egg takes longer to cook as compared to an egg white.
(k) Pastas are made from hard variety wheat.
(l) Movement of hot and cold air happens in a convection oven.
(m) Food items have been divided into five groups based on their pricing.
(n) Vitamins are either fat soluble or water soluble.
(o) A standardized recipe is a part of the kitchen record.
Ans.
(a) True (T) – On-premise delivery requires extra labour and transport arrangements.
(b) False (F) – Stainless steel is long-lasting and durable but easy to maintain.
(c) True (T) – The dry store should be well-ventilated, well-lit, and free from humidity.
(d) False (F) – Cold storage is essential only for perishable items.
(e) False (F) – Food trucks do not always have seating areas for customers.
(f) True (T) – Age, sex, and activity pattern determine nutritional requirements and food choices.
(g) True (T) – A catering unit can initially operate from a house kitchen.
(h) False (F) – Not all pigments are soluble in water.
(i) True (T) – Overbeating of eggs is not recommended for sponge cakes.
(j) True (T) – Egg yolk takes longer to cook than egg white.
(k) True (T) – Pasta is made from hard wheat varieties.
(l) True (T) – Convection ovens work by moving hot and cold air.
(m) False (F) – Food items are grouped based on nutrition, not pricing.
(n) True (T) – Vitamins are either fat-soluble or water-soluble.
(o) True (T) – A standardized recipe is part of kitchen records.
Answer the following questions briefly: 2½×4=10
- Mention the five food groups with examples.
Ans. Five Food Groups with Examples:
- Cereals and Grains – Rice, wheat, maize, oats, barley
- Pulses and Legumes – Lentils, chickpeas, kidney beans, black gram, green gram
- Fruits and Vegetables – Apples, bananas, carrots, spinach, tomatoes, cabbage
- Dairy Products – Milk, cheese, yogurt, paneer, butter
- Proteins (Meat & Alternatives) – Chicken, fish, eggs, nuts, tofu, soya products
- What are the factors which influence menu planning?
Ans. Factors Influencing Menu Planning: NIOS Class 12 Question Paper Catering Management 357 with Solution Exam 2024
- Nutritional requirements – Balance of carbohydrates, proteins, vitamins, and minerals
- Budget and cost of ingredients – Affordability of raw materials and portion control
- Availability of seasonal ingredients – Fresh fruits, vegetables, and local produce
- Customer preferences and dietary restrictions – Vegetarian, vegan, gluten-free, religious dietary needs
- Cooking facilities and staff expertise – Equipment availability, skill level of cooks, preparation time
- Why do we use standardized recipe?
Ans.
- Ensures consistency in taste and quality – Every dish tastes the same regardless of who prepares it
- Controls portion size and cost – Avoids overuse of ingredients, minimizing food wastage
- Improves kitchen efficiency and reduces waste – Streamlines food preparation, preventing unnecessary errors
- Helps maintain food safety standards – Ensures correct cooking temperatures and hygiene practices
-
What factors influence the selection of a kitchen equipment?
Ans.
Factors Influencing Selection of Kitchen Equipment:
- Purpose and functionality – Suitability for chopping, grinding, baking, refrigeration, etc.
- Durability and material quality – Stainless steel, non-stick coatings, cast iron for longevity
- Space availability in the kitchen – Compact vs. large equipment based on kitchen size
- Energy efficiency and maintenance – Low power consumption, ease of cleaning and servicing
- Cost and budget constraints – Investing in high-quality, cost-effective, and multipurpose tools
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