ICSE Class 10 2013 Question Paper Cookery. Students can download the last year question papers using the link below. Free download of examination question papers with solutions. Last 10 year question papers should be practised to get better marks in examinations.
COOKERY
(Two hours)
Attempt all questions from Section A and any four questions from Section B. The intended marks for questions or parts of questions are given in brackets [ ].
Section A
Question 1
Give a suitable reason for each of the following:
(a) Overcooking of food is harmful.
(b) In food preservation, the principle of high temperature is utilized.
(c) Adolescents in the family need more food than adults.
(d) The use of raw vegetables is necessary in a balanced meal.
(e) The size of the kitchen is not as important as the work areas that need to be grouped.
Question 2
(a) Define the term food.
(b) State two ways by which food can appeal to the senses.
(c) The colour of vegetables and fruits is related to a basic medium present in them. Explain:
(i) The white or yellow colour in vegetables and fruits.
(ii) The red-purple colour in vegetables and fruits.
(d) The standard of public health depends on refuse cleaning. State two examples each of the following:
(i) Kitchen garbage
(ii) Dry refuse
(e) What are the disadvantages of packed food?
Question 3
(a) How can one avoid the wastage of served food?
(b) State two ways by which food can be made free of bacteria.
(c) State two important principles of cooking food. Give one example of each.
(d) State two factors to be kept in mind while boiling vegetables.
(e) Differentiate between perishable and nonperishable food with one example each.
Question 4
(a) One step in the method of food preparation is blanching. Give two reasons for its use.
(b) State any two advantages of steamed food.
(c) Name two major work areas in the kitchen.
(d) Shop keepers sometimes hoard commodities.
How does this affect a consumer?
(e) Name two eating disorders found in adolescents.
SECTION B
Attempt any four questions from this Section
Question 5
Foods need to be selected and purchased on the basis of storage capacity in the house.
(a) Define convenience food and state a few examples as we classify them in our kitchen.
(b) Semi-perishable foods include processed cereals and pulse products. Give examples to show how the shelf life will vary for these foods.
(c) Perishable foods have a short life span. Name any four perishable foods. Explain the enzyme and chemical changes that take place in any one perishable food.
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