CBSE Assistant Secretary 2024: Assistant Secretary, CBSE Recruitment Examination, Tier 2 (RAS-1124), Skill Education, Food Nutrition and Food Production

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No. of Printed Pages : 7

RAS-1124                                                                  •ŸÈ∑˝§◊Ê¥∑§
                                                                             Roll No.

                                                              ATS
      FOOD NUTRITION AND FOOD PRODUCTION / πÊl ¬Ê·áÊ ÃÕÊ πÊl ©à¬ÊŒŸ
                                              Question Paper / ¬˝‡Ÿ-¬òÊ
Time allowed : Three Hours                                                                            Maximum Marks : 320
‚◊ÿ — ÃËŸ ÉÊ¥≈U                                                                                      •Áœ∑§Ã◊ •¥∑§ — 320

Question Paper may be detached which can be taken away by the candidate after examination.
¬˝‡Ÿ-¬òÊ •‹ª (ÁflÿÊíÿ) Á∑§ÿÊ ¡Ê ‚∑§ÃÊ „Ò •ÊÒ⁄U ¬⁄UˡÊÊÕ˸ ¬⁄UˡÊÊ ∑§ ©¬⁄Uʥà •¬Ÿ ‚ÊÕ ‹ ¡Ê ‚∑§Ã „Ò¥–

                                                      Part ‘A’ / π¥«U “•”
Part ‘A’ has 15 questions. All questions are compulsory. Each question carries 2 marks.
π¥«U “•” ◊¥ 15 ¬˝‡Ÿ „Ò¥, ÿ ‚÷Ë ¬˝‡Ÿ •ÁŸflÊÿ¸ „Ò¥– ¬˝àÿ∑§ ¬˝‡Ÿ 2 •¥∑§ ∑§Ê „Ò–
I.     Fill in the blanks :
       Á⁄UÄà SÕÊŸÊ¥ ∑§Ë ¬ÍÁø ∑§ËÁ¡∞ —
       1.     Braising is a combined method of __________ and __________.
              ’˝Á¡¥ª __________ •ÊÒ⁄U __________ ∑§Ë ‚¥ÿÈÄà ÁflÁœ „Ò–

       2.     A conical strainer is also called __________.
              ∑§ÊŸË∑§‹ S≈˛UŸ⁄U ∑§Ê __________÷Ë ∑§„Ê ¡ÊÃÊ „Ò–

       3.     Choron sauce is derivative of __________ mother sauce.
              ∑§Ê⁄UŸ ‚ÊÚ‚ ◊Í‹ ‚ÊÚ‚ __________ ∑§Ë √ÿÈà¬ÁûÊ „Ò–

       4.     Green color in green vegetables is due to the presence of pigment called __________.
              „⁄UË ‚Áé¡ÿÊ¥ ◊¥ ÁflŒ˜ÿ◊ÊŸ Á¬ª◊¥≈U ∑§ ∑§Ê⁄UáÊ ©Ÿ∑§Ê ⁄U¥ª „⁄UÊ „ÊÃÊ „Ò, ÿ„ Á¬ª◊¥≈U „Ò __________–

       5.     Jerusalem artichoke is __________ type of vegetable.
              ¡M§‚‹◊ •Á≈¸U∑§øÊ∑§ (¬˝ÁÇflÊ‚Êfl⁄UÊœË) __________ ¬˝∑§Ê⁄U ∑§Ë ‚é¡Ë „Ò–

II.    State True or False :
       ÁŸêŸÁ‹Áπà ◊¥ ‚ ‚„Ë •ÊÒ⁄U ª‹Ã ∑§ÕŸ øÈÁŸ∞ —
       6.     The temperature of poaching fish is between 80 to 85 degree C
              ¬ÊøË¥ª ◊¿U‹Ë ∑§Ê Ãʬ∑˝§◊ 80 Á«Uª˝Ë ‚ÁÀ‚ÿ‚ •ÊÒ⁄U 85 Á«Uª˝Ë ‚ÁÀ‚ÿ‚ ∑§ ’Ëø „ÊÃÊ „Ò–

       7.     The ideal temperature for storing egg is 2 degree C
              •á«U ∑§ ÷¥«UÊ⁄UáÊ ∑§Ê •ÊŒ‡Ê¸ Ãʬ∑˝§◊ 2 Á«Uª˝Ë ‚ÁÀ‚ÿ‚ „ÊÃÊ „Ò–

RAS-1124 / ATS                                            1           Food Nutrition and Food Production

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       8.    A good stock should be boiled for longer period of time
             ©ûÊ◊ S≈UÊÚ∑§ ∑§Ê ‹ê’ ‚◊ÿ Ã∑§ ’flÊ‹ Á∑§ÿÊ ¡ÊŸÊ øÊÁ„∞–

       9.    Demi-glaze is derivative of Bechamel sauce
             «U◊Ë-Ç‹¡ ’Ò∑§◊‹ ‚ÊÚ‚ ∑§Ë √ÿÈà¬ÁûÊ „Ò–

       10.   Champignon is French for mushroom
             ‡ÊÒÁ꬟Ÿ ◊‡ÊM§◊ ∑§Ê »˝§Ê¥‚Ë‚Ë ŸÊ◊ „Ò–

III.   Match the following :
       ÁŸêŸÁ‹Áπà ∑§Ê ‚È◊Á‹Ã ∑§ËÁ¡∞ —
       11.   Consomme                       i.     Fried egg
             ∑§Ê°‚Ê◊                             Ã‹Ê •¥«UÊ
       12.   Lard                           ii.    Onion
             ‹Ê«¸U                                 åÿÊ¡
       13.   Beurre                         iii.   Clarified soup
             Á’ÿÍ⁄UË                               Ä‹Ò⁄UË»§Êß« ‚ͬU
       14.   Sunny side up                  iv.    Pork Fat
             ‚ãŸË ‚Êß«U •¬                         ¬Ê∑¸§ fl‚Ê
       15.   Lyonnaise                      v.     Butter
             ‹Êß•ÊŸ¡                             ◊ÄπŸ

                                                       Part ‘B’ / π¥«U “’”
Part ‘B’ has 25 questions. Out of which any 20 questions are to be answered. Each question carries
5 marks. The question may be answered in maximum 30 words.
π¥«U “’” ◊¥ 25 ¬˝‡Ÿ „Ò¥, Á¡Ÿ◊¥ ‚ Á∑§ã„Ë¥ 20 ¬˝‡ŸÊ¥ ∑§ ©ûÊ⁄U ŒŸ „Ò¥– ¬˝àÿ∑§ ¬˝‡Ÿ 5 •¥∑§ ∑§Ê „Ò– ¬˝‡Ÿ ∑§Ê ©ûÊ⁄U •Áœ∑§Ã◊
30 ‡ÊéŒÊ¥ ◊¥ ÁŒÿÊ ¡Ê ‚∑§ÃÊ „Ò–
IV.    Explain in one line :
       ∞∑§ ¬¥ÁÄà ◊¥ √ÿÊÅÿÊ ∑§ËÁ¡∞ —U
       16.   Types of sugars
             ‡Ê∑¸§⁄UÊ ∑§ ¬˝∑§Ê⁄U
       17.   Role of shortenings
             ‡ÊÊÚ≈¸UŸË¥ª ∑§Ë ÷ÍÁ◊∑§Ê
       18.   Objective of cooking
             ⁄U‚Ê߸ (¬Ê∑§-∑§◊¸) ∑§ ©g‡ÿ
       19.   Mire-poix
             ◊Ë⁄U-¬ÊÄ‚
       20.   Mise-en-place
             Á◊‚-∞Ÿ-å‹‚
RAS-1124 / ATS                                            2       Food Nutrition and Food Production

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    21.   Bouquet Garni
          ’Í∑§ ªÊŸË¸
    22.   Lipids
          ‹Ë¬Ë«U‚
    23.   “Fond de Cuisine”
          ““»§ÊÒ¥«U «UË ÄÿÍÁ¡Ÿ””
    24.   Emulsion
          ß◊‹‚Ÿ
    25.   Fumet
          çÿÍ◊≈U
    26.   Blind baking
          é‹Êߥ«U ’∑§Ë¥ª
    27.   Aioli
          ∞•Ê‹Ë
    28.   Chef Tournant
          ‡Ê»§ ≈ÍU⁄UÊ¥≈U
    29.   Al dente
          •‹«¥U≈U
    30.   Sherry
          ‡Ê⁄UË
    31.   Dijon
          Á«U¡ÊŸ

    32.   Boucher
          ’Ê©ø⁄U
    33.   Bovine
          ’ÊflÊߟ
    34.   Lecithin
          ‹Á‚ÁÕŸ
    35.   Roux
          L§¡

RAS-1124 / ATS                                     3           Food Nutrition and Food Production

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       36.    Fondue
              »§ÊÒ¥«ÍU
       37.    Broth
              ’˝ÊÕ
       38.    Chiffonade
              Á‡Ê»§ÊŸ«U
       39.    Flavonoids
              ç‹ÒflÊŸÊÚÿ«∏‚
       40.    Dressing
              «˛UÁ‚¥ª
                                                      Part ‘C’ / π¥«U “‚”
Part ‘C’ has 12 questions. Out of which any 10 questions are to be answered. Each question carries
10 marks. The question may be answered in maximum 100 words.
π¥«U “‚” ◊¥ 12 ¬˝‡Ÿ „Ò¥, Á¡Ÿ◊¥ ‚ Á∑§ã„Ë¥ 10 ¬˝‡ŸÊ¥ ∑§ ©ûÊ⁄U ŒŸ „Ò¥– ¬˝àÿ∑§ ¬˝‡Ÿ 10 •¥∑§ ∑§Ê „Ò– ¬˝‡Ÿ ∑§Ê ©ûÊ⁄U •Áœ∑§Ã◊
100 ‡ÊéŒÊ¥ ◊¥ ÁŒÿÊ ¡Ê ‚∑§ÃÊ „Ò–

41.    Briefly explain :
       ‚¥ˇÊ¬ ◊¥ ’ÃÊß∞ —
       How are vegetables classified ?
       ‚Áé¡ÿÊ¥ ∑§Ê flªË¸∑§⁄UáÊ ∑Ò§‚ Á∑§ÿÊ ¡ÊÃÊ „Ò?

42.    Explain Briefly :
       ‚¥ˇÊ¬ ◊¥ ’ÃÊß∞ —
       What are the various components of a salad ?
       ‚‹ÊŒ ∑§ ÁflÁ÷㟠‚¥ÉÊ≈U∑§ ∑§ÊÒŸ ‚ „Ò¥?

43.    Explain Briefly :
       ‚¥ˇÊ¬ ◊¥ ’ÃÊß∞ —
       Explain thickening agents and their role.
       ÕË∑§ŸË¥ª ∞¡¥≈U •ÊÒ⁄U ©Ÿ∑§Ë ÷ÍÁ◊∑§Ê ∑§Ê ©À‹π ∑§⁄¥U–

44.    Explain Briefly :
       ‚¥ˇÊ¬ ◊¥ ’ÃÊß∞ —
       Highlight the different methods of cooking.
       ¬Ê∑§ Á∑˝§ÿÊ ∑§Ë •‹ª-•‹ª ÁflÁœÿÊ¥ ∑§Ê ©¡Êª⁄U ∑§ËÁ¡∞–

RAS-1124 / ATS                                          4          Food Nutrition and Food Production

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45.   Explain Briefly :
      ‚¥ˇÊ¬ ◊¥ ’ÃÊß∞ —
      Define stocks. Explain the elements of stock.
      S≈UÊÚ∑§ ∑§Ë ¬Á⁄U÷Ê·Ê Œ¥– S≈UÊÚ∑§ ∑§ ÁflÁ÷㟠•flÿflÊ¥ ∑§Ë √ÿÊÅÿÊ ∑§ËÁ¡∞–

46.   Explain Briefly :
      ‚¥ˇÊ¬ ◊¥ ’ÃÊß∞ —
      Different gravies used in Indian cookery.
      ÷Ê⁄UÃËÿ ¬Ê∑§-Á∑˝§ÿÊ ◊¥ ¬˝ÿÈÄà ÁflÁ÷㟠ª˝flË ∑§Ê ©À‹π ∑§ËÁ¡∞–

47.   Explain Briefly :
      ‚¥ˇÊ¬ ◊¥ ’ÃÊß∞ —
      Define the term Charcuitierie.
      “øÊ⁄∑ȸ§ß≈U⁄UË” ¬Œ ∑§Ë ¬Á⁄U÷Ê·Ê Œ¥–U

48.   Explain Briefly :
      ‚¥ˇÊ¬ ◊¥ ’ÃÊß∞ —
      Classify herbs and their use in cookery.
      „’¸‚ ∑§Ê flªË¸∑§⁄UáÊ ∑§ËÁ¡∞ •ÊÒ⁄U ¬Ê∑§-Á∑˝§ÿÊ ◊¥ ©Ÿ∑§ ©¬ÿÊª ∑§Ê ©À‹π ∑§ËÁ¡∞–

49.   Explain Briefly :
      ‚¥ˇÊ¬ ◊¥ ’ÃÊß∞ —
      What is Chaud Friod ? Describe its making process.
      ‡ÊÊÚŒ »˝§Êÿ«U ÄÿÊ „Ò? ß‚ ’ŸÊŸ ∑§ ¬˝∑˝§◊ ∑§Ë √ÿÊÅÿÊ ∑§ËÁ¡∞–

50.   Explain Briefly :
      ‚¥ˇÊ¬ ◊¥ ’ÃÊß∞ —
      What are some of the bread faults ? Explain its causes and remedies.
      ∑§Áìÿ (’˝«U »§ÊÚÀ≈U) ÄÿÊ-ÄÿÊ „Ò¥– ß‚∑§ ∑§Ê⁄UáÊ •ÊÒ⁄U ©¬øÊ⁄U ∑§Ë √ÿÊÅÿÊ ∑§ËÁ¡∞–

51.   Explain Briefly :
      ‚¥ˇÊ¬ ◊¥ ’ÃÊß∞ —
      Write a note on standardised recipe.
      S≈˛UŸ«UÊßí«U (⁄UÁ‚Á¬) ∑§ ’Ê⁄U ◊¥ ∞∑§ Á≈å¬áÊË Á‹π¥–

52.   Explain Briefly :
      ‚¥ˇÊ¬ ◊¥ ’ÃÊß∞ —
      What is yield management ? How is it achieved ?
      ߸À«U (©à¬ÊŒŸ) ¬˝’¥œ ÄÿÊ „Ò? ß‚ ∑Ò§‚ ¬˝Êåà Á∑§ÿÊ ¡ÊÃÊ „Ò?

RAS-1124 / ATS                                              5            Food Nutrition and Food Production

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                                                         Part ‘D’ / π¥«U “Œ”
Part ‘D’ has 5 questions. Out of which any 3 questions are to be answered. Each question carries
30 marks. The question may be answered in maximum 300 words.

π¥«U “Œ” ◊¥ 5 ¬˝‡Ÿ „Ò¥, Á¡Ÿ◊¥ ‚ Á∑§ã„Ë¥ 3 ¬˝‡ŸÊ¥ ∑§ ©ûÊ⁄U ŒŸ „Ò¥– ¬˝àÿ∑§ ¬˝‡Ÿ 30 •¥∑§ ∑§Ê „Ò– ¬˝‡Ÿ ∑§Ê ©ûÊ⁄U •Áœ∑§Ã◊
300 ‡ÊéŒÊ¥ ◊¥ ÁŒÿÊ ¡Ê ‚∑§ÃÊ „Ò–

53.   Explain each in detail :

      ¬˝àÿ∑§ ∑§Ê ÁflSÃÊ⁄U ‚ ‚◊¤ÊÊ∞¥ —
      ‘Production Planning and Production Scheduling are important functions of kitchen operations’.
      Justify the statement with reference to quantity and quality control in kitchens.

      ““©à¬ÊŒŸ ÿÊ¡ŸÊ ÁŸ◊ʸáÊ •ÊÒ⁄U ©à¬ÊŒŸ ‚◊ÿ-ÁŸÿß ⁄U‚Ê߸ ∑§ ∑§Ê◊∑§Ê¡ ∑§ ◊„àfl¬Íáʸ ¬˝∑§Êÿ¸ „Ò¥–”” ⁄U‚Ê߸ ◊¥ ◊ÊòÊÊ •ÊÒ⁄U ªÈáÊflûÊÊ
      ÁŸÿ¥òÊáÊ ∑§ ‚¥Œ÷¸ ◊¥ ©Äà ∑§ÕŸ ∑§ •ÊÒÁøàÿ ∑§Ë ÁflfløŸÊ ∑§ËÁ¡∞–

54.   Explain each in detail :

      ¬˝àÿ∑§ ∑§Ê ÁflSÃÊ⁄U ‚ ‚◊¤ÊÊ∞¥ —
      Explain the principles of HACCP. What are good hygiene practices to be followed in catering and
      food service establishments. Establish critical limits for each control point.

      ∞ø.∞.‚Ë.‚Ë.¬Ë ∑§ Á‚Œ˜œÊ¥ÃÊ¥ ∑§Ë √ÿÊÅÿÊ ∑§ËÁ¡∞– πÊŸ ¬ÊŸ •ÊÒ⁄U πÊl ‚flÊ ©¬‹éœ ∑§⁄UÊŸ flÊ‹Ë SÕʬŸÊ•Ê¥ ◊¥ •¬ŸÊ߸ ¡ÊŸ
      flÊ‹Ë ©ûÊ◊ SflÊSÕÿ∑§⁄U ¬hÁà ÄÿÊ „Ò? ¬˝àÿ∑§ ÁŸÿ¥òÊáÊ SÕ‹ ∑§Ë ÁflfløŸÊà◊∑§ ‚Ë◊Ê•Ê¥ ∑§Ê ©À‹π ∑§ËÁ¡∞–

55.   Explain each in detail :

      ¬˝àÿ∑§ ∑§Ê ÁflSÃÊ⁄U ‚ ‚◊¤ÊÊß∞ —
      What are the various types of Iceings and Toppings used in cake making ? Give recipe of Royal
      Icing and Fondant Icing.

      ∑§∑§ ÁŸ◊ʸáÊ ◊¥ •Êß‚Ë¥ª •ÊÒ⁄U ≈UÊڬ˥ª ∑§ Á÷㟠¬˝∑§Ê⁄U ∑§ÊÒŸ ‚ „Ò¥– ⁄UÊÚÿ‹ •Êß‚Ë¥ª ÃÕÊ »§ÊÒ¥«¥U≈U •Êß‚Ë¥ª ∑§Ë √ÿ¥¡Ÿ-ÁflÁœ
      (⁄UÁ‚Á¬) ∑§Ê ©À‹π ∑§ËÁ¡∞–



56.   Explain each in detail :

      ¬˝àÿ∑§ ∑§Ê ÁflSÃÊ⁄U ‚ ‚◊¤ÊÊß∞ —
      What is the difference between purchasing and indenting. How many kinds of stores are there in
      large hotels and their uses. What is a bin card and what is its use.

      ¬⁄Uø¡Ë¥ª •ÊÒ⁄U ßã«ŸU≈UË¥ª ◊¥ ÄÿÊ •¥Ã⁄U „Ò? ’«∏ „Ê≈U‹Ê¥ ◊¥ Á∑§ÃŸ ¬˝∑§Ê⁄U ∑§ S≈UÊ⁄U „Ò¥ •ÊÒ⁄U ©Ÿ∑§Ë ÄÿÊ ©¬ÿÊÁªÃÊ „Ò– Á’Ÿ-∑§Ê«¸U
      ÄÿÊ „Ò •ÊÒ⁄U ß‚∑§Ê ÄÿÊ ©¬ÿÊª „Ò?
RAS-1124 / ATS                                              6           Food Nutrition and Food Production

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57.   Explain each in detail :

      ¬˝àÿ∑§ ∑§Ê ÁflSÃÊ⁄U ‚ ‚◊¤ÊÊ∞¥ —

      Classify carbohydrates and their dietary sources. What is sensory assessment of food quality.
      Discuss balanced diet and importance of menu planning.

      ∑§Ê’Ê¸„Êß«˛U≈U •ÊÒ⁄U ©Ÿ∑§ •Ê„Ê⁄U ‚¥’¥œË SòÊÊÃÊ¥ ∑§Ê flªË¸∑Χà ∑§⁄¥U– πÊl ªÈáÊflûÊÊ ∑§Ê ‚¥flŒË ◊ÍÀÿÊ¥∑§Ÿ ÄÿÊ „Ò? ‚¥ÃÈÁ‹Ã •Ê„Ê⁄U •ÊÒ⁄U
      √ÿ¥¡Ÿ ‚ÍøË ÿÊ¡ŸÊ-ÁŸ◊ʸáÊ ∑§Ë ÁflfløŸÊ ∑§ËÁ¡∞–


                                                                  -oOo-




RAS-1124 / ATS                                                7           Food Nutrition and Food Production