CBSE Class 11 Food Production Sample Papers 2024-25 Released for Skill Subjects: Download Now!

CBSE Class 11 Food Production Skill Subject Sample Papers 2025: The Central Board Of Secondary Education (CBSE) has made sample papers available for the all subjects for classes 11 on its official website. These sample papers help them to practice and perform better in examinations. In this article we have provided the sample paper for the CBSE Class 11 Food Production sample paper 2025, along with the section wise questions and direct link to download the sample paper to prepare and practice. For now, students can take a look at the Skill Subject Sample Papers. Read the complete article to download the free PDF of the Food Productions sample papers and the marking scheme as well.

Also Check: CBSE Class 11 Sample Papers 2024-2025 Released for All Skill Subjects

CBSE Class 11 Food Production Skill Subject: General Instructions:

1. Please read the instructions carefully.

2. This Question Paper consists of 24 questions in two sections – Section A & Section B.

3. Section A has Objective type questions whereas Section B contains Subjective type questions.

4. Out of the given (6 + 18 =) 24 questions, a candidate has to answer (6 + 11 =) 17 questions in the allotted (maximum) time of 3 hours.

5. All questions of a particular section must be attempted in the correct order.

6. SECTION A - OBJECTIVE TYPE QUESTIONS (30 MARKS):

1. This section has 06 questions.
2. There is no negative marking.
3. Do as per the instructions given.
4. Marks allotted are mentioned against each question/part.

7. SECTION B – SUBJECTIVE TYPE QUESTIONS (30 MARKS):

1. This section contains 18 questions.
2. A candidate has to do 11 questions.
3. Do as per the instructions given.
4. Marks allotted are mentioned against each question/part.

CBSE Class 11 Food Production Sample Question Papers of Skill Subjects 2024-25 

Find below the sample question papers of Food Production skills subjects for the academic year 2024-25 for class 11. 

SECTION A: OBJECTIVE TYPE QUESTIONS 

1. 1 Answer any 4 out of the given 6 questions on Employability Skills (1 x 4 = 4 marks)

1) All the living organisms in a particular area and the non-living environment with which the organisms interact, such as air, mineral, soil, water and sunlight, together form an.

1. Ecosystem.
2. Nature System.
3. Earth System.
4. None of the above.

2) Communication is a process of sharing.

1. Three – way process.
2. Two – way process.
3. One – way process.
4. None of the above.

3) If you are aware of your own values, likes, dislikes, strengths, and shortcomings as an individual. It denotes the fact that you are .

1. Self-Confident.
2. Self-Control.
3. Self-Motivated.
4. Self-Aware.

4) Which one is not a good example of strength?

1. I am good at understanding other peoples.
2. Dealing with strangers, I am confident.
3. I don’t know, how to play chess.
4. I help my parents in household chores.

5) menu commands include undo, cut, copy, and paste.

1. View.
2. Styles.
3. Edit.
4. File.

6) What are the principles which can be followed to grow a business?

1. Quality.
2. Adding Substitutes.
3. Scaling Up.
4. All of the above.

2 Answer any 5 out of the given 7 questions (1 x 5 = 5 marks)

1) Which is the correct full form of MICE?

1. Meetings, Incentive tours, Conferences & Exhibitions.
2. Meet ups, Incentive travel, Class & Exhibitions.
3. Meetings, Incentive transport, Conferences & Events.
4. Meetings, Inclination, Conferences & Events.

2)  _______________ is responsible for preparing vegetables and fruits ready to use in other kitchens.

1. Garde manger.
2. Commissary.
3. Bakery.
4. Patisserie.

3) Which of the following can be obtained from animal as well as plants?

1. Meat.
2. Grains.
3. Oils and fat.
4. Caviar.

4) Onion, Potatoes, Garlic, Bananas, Pineapples etc. They should be stored at _____________ .

1. Dry store.
2. Cool & Moist store.
3. Cool & Dry store.
4. Warm & Moist store.

5) This means removing a layer from the surface in circular motion by a knife edge allround the object.

1. Paring.
2. Cutting.
3. Chiffonade.
4. Mincing.

5) Roasted chicken salad is an example of __________________.

1. Fruit salad.
2. Vegetable salad.
3. Protein salad.
4. Pasta salad

6) What is the French name for clear soup?

1. Consommé
2. Broths
3. Potage
4. Fumé

3 Answer any 6 out of the given 7 questions (1 x 6 = 6 marks)

1) is a concept which is also popular by the name of vacation ownership.

1. Resorts.
2. Timeshare.
3. Motels.
4. Cruises.

2) The area is a separation helps to control the noise from kitchen escaping in to restaurant and also cushions the variation in temperature between kitchen and restaurant.

1. Vestibule.
2. Dining.
3. Bar counter.
4. Pot Wash.

3) An optional part of a Chef’s attire is known as .

1. Name Tag.
2. Chef coat.
3. Chef’s scarf.
4. Safety shoes.

4) Is an example of Pepos?

1. Banana.
2. Orange.
3. Apple.
4. Musk melon.

5) Identify A in the given picture.

1. Bolster.
2. Rivets.
3. Spine.
4. Butt.

6) It should be used in sparing quantities mostly powdered and acts asstimulant and astringent. In excessive quantities it can have narcotic effect.

1. Nutmeg.
2. Mace.
3. Black pepper.
4. Cardamom.

7) This is done to coarsely crush ingredients. E.g. Using Mortar pestle to pound spices.

1. Pounding.
2. Peeling.
3. Grating.
4. Pureeing.

4 Answer any 5 out of the given 6 questions (1 x 5 = 5 marks)

1) Which of the following is not a job opportunity in core area of hospitality industry?

1. F&B Manager.
2. Executive Chef.
3. HR Manager.
4. Event coordinator.

2) The direct in-charge of production operations

1. Commis chef.
2. DCDP.
3. Sous Chef.
4. CDP.

3) The temperature zone for “danger zone “is.

1. 5˚C to 45˚C.
2. 5˚C to 40˚C.
3. 5˚C to 50˚C.
4. 5˚C to 60˚C.

4) Which of the following is a fuel operated kitchen equipment?

1. Mixer.
2. Dough maker.
3. Tandoor.
4. Fryer.

5) Mr. Bajaj wants to purchase kitchen equipments for their new outlet what are the points he should keep in his mind while purchasing a kitchen equipment?

1. Price.
2. Transportation.
3. Safety.
4. all of the above.

6) Mostly used in European and Mediterranean cuisines, this herb is chopped or used whole to flavour many vegetable and meat dishes.

1. Parsley.
2. Sage.
3. Coriander.
4. Curry Leaves.

5. Answer any 5 out of the given 6 questions (1 x 5 = 5 marks)

1) Eggs, milk and milk products should be stored in the refrigerator at a temperature between .

1. 3˚C to 4˚C.
2. 5˚C to 6˚C.
3. 8˚C to 10˚C.
4. 5˚C to 7˚C.

2) Thin strips of vegetables often used with noodles.

1. Batons.
2. Julienne.
3. Paysanne.
4. Lozenges.

3) is a combination of two methods stewing and pot roasting.

1. Steaming.
2. Blanching.
3. Braising.
4. Barbecue.

4) Which of the followings is not an objective of cooking food?

1. To make the food more palatable.
2. Cooked food cannot be stored for a longer time.
3. It improves the eye appeal of the food.
4. It kills the bacteria and keeps the food sterile.

5) Heat passes through directly on the object that has to be cooked.

1. Radiation.
2. Conduction.
3. Convection.
4. Induction.

6) This French word means to “jump”. Tossing the meat or vegetables in less oil to gets a slight browning effects.

1. Stir fry.
2. Sauté.
3. Deep Fry.
4. Shallow fry.

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To view and access the complete set of question and sections click on the link below to download PDF:

CBSE Class 11 Food Production Sample Question Papers of Skill Subjects 2024-25 Download PDF 

CBSE Class 11 Food Production Marking Scheme 2024-25

The marking scheme helps students by giving them the exact idea of what is needed to get good scores and grades in examination. It explains how each answers will be scored, the question weightage for exam, and makes understand what the teacher are looking for in your answer. By knowing the marking scheme students can focus on important topics and practice accordingly and see how well they are doing. To access the marking scheme for class 11 Food Production sample paper 2025, click on the link below to download the marking scheme in PDF format: 

CBSE Class 11 Food Production Marking Scheme 2024-25 Download PDF

Also Check: 

• CBSE Class 11 Syllabus for Board Exam 2024-25
• NCERT Books for Class 11 All Subjects PDF
• CBSE Class 11 Deleted Syllabus For 2025 Exams

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