Meal Planing & Service 2010 Question Papers Class XII
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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
- Why is it important to precost the menu? Explain how it is done. (3 Marks)
- 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)
- Differentiate between A'la Carte menu and Table d'h�te menu. Prepare a three-course continental table d'h�te menu for dinner.(2+2=4 Marks)
- Enumerate two advantages and two disadvantages of frying as a method of cooking. (4 Marks)
- List any four characteristics of napkins used in food service units. Illustrate with suitable diagrams, any one method of napkin folding. (5 Marks)
- Explain the importance of consuming a balanced meal. Plan a balanced meal for a preschooler to be consumed during lunch time. (5 Marks)
- What do you understand by 'waiter service'? Give any four duties of a waiter before the guests arrive. (6 Marks)
CBSE 2010 Question Papers Class XII
- Accountancy
- Accounting for Business II
- Agriculture
- Air Conditioning and Refrigeration III
- Applied Physics (Theory)
- Auto Engineering (Theory)
- Auto Shoprepai and Practices
- Air Conditioning and Refrigeration IV
- Beauty Therapy Hair and Dressing
- Bakery Science
- Biology (Theory)
- Business Process Outsourcing Skills
- Chemistry (Theory)
- Civil Engineering
- Classification and Cataloging (Theory)
- Clinical Biochemistry
- Computers and Life Insurance Administration
- Confectionery
- Consumer Behaviour & Protection (Theory)
- Cosmetic Chemistry
- Designing & Pattern Making
- Digital Electronics and Micro Processors (Theory)
- Dtp, Cad and Multimedia (Theory)
- Electrical Machines
- Electrical Appliances
- Electrical Engineering
- Engineering Drawing
- English (Elective)
- Engineering Science
- English (Core)
- Establishment & Management Of Food Service Unit
- Fabrication Technology - II
- Fashion Studies
- First Aid & Emergency Medical Care
- Floricultur Studies
- Food and Beverage Services II
- Food Science & Hygiene(Theory)
- Fundamentals of Nursing II
- Financial Accounting
- Graphics
- Geography
- Health Education, Communication and Public Relations & Public Health
- History
- Home Science (Theory)
- India-The Tourist Destination
- Informatics Practices
- IT System
- Introduction to Financial Markets - II
- Library Administation and Management
- Lending Operations
- Maternity & Child Health Nursing II
- Management of Bank Office
- Mathematics
- Meal Planing & Service
- Marketing (Theory) Paper I
- Mechanical Engineering
- Microbiology
- Milk production, Transport and Milk Cooperatives(Theory) Paper II
- Music Hindustani
- Music Hindustani (Vocal)
- Music Karnataka (Vocal)
- Music Karnataka Instrumental Percussion (Mridangam)
- Office Communication
- Office Practice and Secretaryship
- Ophthalmic Techniques
- Optics
- Painting (Theory)
- Phychology
- Pholosophy
- Poltical Science
- Physical Education
- Post Harvest technology & Persevetion
- Poltical Science Paper II
- Poultry Nutrition and Physiology
- Poultry Diseases and Their Control
- Principles and Practices Of Life Insurance
- Poultry Products Technology
- Radio Engineering
- Radiation Physics
- Reference Service
- Radiography -II
- Sales Man Ship
- Sculpture
- Secretarial Practice and Accounting
- Store Accounting
- Stenography
- Television and Video Systems
- Store Keeping
- Tourism Management and Manpower Planning
- Textile Science
- Typewriting (English)
- Travel Trade Management
