Description

Previous Year Nios Question Paper with Answer Catering Management (357) Class Senior Secondary Exam Session March/April 2025

If you are here, Nios Catering Management (357) Solved Question Paper March-April 2025 Exam Class 12. you have to grab it now for best exam practice & know the examination pattern for upcoming exam. Check Sample.

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) Precoating the menu helps to decide the _____ of the dish.

(b) The temperature of danger zone is from _____ to _____.

(c) In large catering units, a room is converted into a freezer. This is called _____.

(d) Activities before cooking are called _____.

(e) When a combination of dishes are sold at a fixed price, it is called_____ menu.

(f) The reason cutlets do not break when eggs are added to mashed vegetables is because egg acts as a _____ agent.

(g) The Chapati and Poori puff up due to _____ that forms a network of elastic fibre.

(h) In microwave oven, food is cooked faster by an electric instrument called _____.

(i) Vegetables are colourful because of _____ present in them.

(j) _____ is the method of cooking in which food is cooked in large amount of hot oil.

(k) Protein of milk is called _____.

(l) To make icing sugar, _____ is added to the powdered sugar.

(m) _____ is the process of passing milk through tiny holes so that milk fat does not separate even on heating.

(n) Antinutritional factors that interfere in the absorption of iodine are called _____.

(o) In _____ system, the cooked food is placed on the table in serving containers and guests serve themselves.

Ans.

(a) Precoating the menu helps to decide the price of the dish.
(b) The temperature of danger zone is from 5°C to 63°C.
(c) In large catering units, a room is converted into a freezer. This is called cold storage.
(d) Activities before cooking are called pre-preparation.
(e) When a combination of dishes are sold at a fixed price, it is called table d’hôte menu.
(f) The reason cutlets do not break when eggs are added to mashed vegetables is because egg acts as a binding agent.
(g) The Chapati and Poori puff up due to gluten that forms a network of elastic fibre.

(h) In microwave oven, food is cooked faster by an electric instrument called magnetron.

(i) Vegetables are colourful because of pigments present in them.
(j) Deep frying is the method of cooking in which food is cooked in large amount of hot oil.
(k) Protein of milk is called casein.
(l) To make icing sugar, cornflour is added to the powdered sugar.
(m) Homogenization is the process of passing milk through tiny holes so that milk fat does not separate even on heating.
(n) Antinutritional factors that interfere in the absorption of iodine are called goitrogens.
(o) In buffet system, the cooked food is placed on the table in serving containers and guests serve themselves.

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