Description

Previous Year Nios Question Paper with Answer Catering Management (357) Class Senior Secondary Exam Session October/November 2024

If you are here, Nios Catering Management (357) Solved Question Paper November 2024 Exam Class 12. you have to grab it now for best exam practice & know the examination pattern for upcoming exam. Check Sample – https://www.youtube.com/playlist?list=PLR_YKO4FmoJpDXSiu-oq-61ae5qWSKj6X

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.

 

1. Fill in the blanks and write your answer in the answer-book : 1×15=15

(a) __________ are edible seeds or grains of grass plants.

(b) Starch does not dissolve in __________ water.

(c) Durum Wheat is __________ Wheat used for making pastas.

(d) __________ are seeds of leguminous plants.

(e) Besan is prepared from __________ gram.

(f) The shell of an __________ is made of Calcium Carbonate.

(g) __________ is a process of heating milk to a high temperature and then cooling it.

(h) __________ is prepared by heating milk so that all the moisture dries up and a thick residue remains.

(i) __________ is made by coagulating milk with rennet.

(j) The orange and yellow vegetables owe their colour to a pigment called __________.

(k) An oil that has __________ smoking point is good for frying.

(l) __________ is a detailed list of food items to be served in a meal.

(m) The __________ has two compartments – the freezer and the chiller.

(n) __________ is the serving size of the food.

(o) In __________ service the emphasis is on self service.

Ans.

(a) Cereals are edible seeds or grains of grass plants.

(b) Starch does not dissolve in cold water.

(c) Durum Wheat is hard Wheat used for making pastas.

(d) Pulses are seeds of leguminous plants.

(e) Besan is prepared from chick gram.

(f) The shell of an egg is made of Calcium Carbonate.

(g) Pasteurization is a process of heating milk to a high temperature and then cooling it.

(h) Khoya is prepared by heating milk so that all the moisture dries up and a thick residue remains.

(i) Cheese is made by coagulating milk with rennet.

(j) The orange and yellow vegetables owe their colour to a pigment called carotene.

(k) An oil that has high smoking point is good for frying.

(l) Menu is a detailed list of food items to be served in a meal.

(m) The refrigerator has two compartments – the freezer and the chiller.

(n) Portion is the serving size of the food.

(o) In cafeteria service the emphasis is on self service.

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