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CBSE Guess > Papers > Question Papers > Class XII > 2010 > Meal Planing & Service

Meal Planing & Service 2010 Question Paper For CBSE Class XII Exams

  1. Why is it important to precost the menu? Explain how it is done. (3 Marks)
  2. Sunita wants to do pre-preparation of various vegetables to be used in different dishes in her food production unit. Give her three suggestions for this pre-preparation.(3 Marks)

  3. Differentiate between A'la Carte menu and Table d'hôte menu. Prepare a three-course continental table d'hôte menu for dinner.(2+2=4 Marks)

  4. Enumerate two advantages and two disadvantages of frying as a method of cooking. (4 Marks)
  5. List any four characteristics of napkins used in food service units. Illustrate with suitable diagrams, any one method of napkin folding. (5 Marks)
  6. Explain the importance of consuming a balanced meal. Plan a balanced meal for a preschooler to be consumed during lunch time. (5 Marks)
  7. What do you understand by 'waiter service'? Give any four duties of a waiter before the guests arrive. (6 Marks)

Meal Planing & Service 2010 Question Papers Class XII

CBSE 2010 Question Papers Class XII