CBSE Class 12 Establishment and Management of food service unit Question Paper 2011 (Set 1)

Solve 2011 CBSE : Establishment and management of food service unit question paper Set 1

1. Describe the points to be kept in mind while selecting the following food items: 5

(i) Milk and milk products

(ii) Fruits and vegetables

(b) List the different types of adulterants detected in the following food items: 5

(i) Turmeric

(ii) Sweets

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2. (a) What are the characteristics of cold storage?  5

(b) What is the mode of transmission of anyone of the following agents and how do they affect the human body? 2½

(i) Clostridium Pefringens

(ii) Salmonella bacteria

(c) Briefly describe any five rules of personal hygiene to be kept in mind by food handlers in a food service unit. 2½

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3. (a) How is a cash-book maintained? Explain by giving an example. 5

(b) What is the difference between contribution and break-even? 2½

(c) What are variable costs? Give examples of these costs. 2½

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CBSE Class 12 Establishment and Management of food service unit Question Paper 2011 (Set 1)