cbse 2014 question paper for class 12 food service ii - delhi

8/12/2019 CBSE 2014 Question Paper for Class 12 Food Service II - Delhi

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Series : OSR/I *l*"z43n+ni'Roll No.

fl{-IrFrfirs.5o-Ysqrsr-q{cfui rCandidates must write the Code onthe title page ofthe answer-book.

. gqqr qiq 6{al flo.gq crt--rd i[ 5Gc geZ t t

. vs{-c,{ i[


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(iii) 3{tqc +ssr S-6r lAdvance breakfast order) ti *-fla{frq ii t trsff trfu fucrsrf,r t ?(a) e1.qq.d. orgiowo cara; t(b) sq sfrs st{ lrE orS lRoom Service door knob Card)(c) wtc cd sc srt (Clean my Room Card) t(d) wiirerfrlor$ tWhich of the following are used for placing advance breakfast order ?

(a) DND CardO) Room service door knob card(c) Clean mY Room Card(d) Menu card kePt in Rooms

Gv) sqqfr( ii (in Room Service) te d-6r (Guest Order) ieg qri t :

(a) sq qfrs gdg tRoom Service Steward) (Rt t(b) 5c sEs i-s +a'(Room Service Head Waiter) ERt I(c) 5c {fr{s{-g{ }6{ (noom Service Order Taker) ERI I(d) sq qfr ++wr (Room Service Manager) dRI IGues t orders in room service are received by :

(a) The room service steward

(b) The room service head waiter(c) Room Service Order taker(d) Room Service Manager

(v) q.6 3rd fuiflr "nffi (Control System) :(a) fiffit t(b) rrmd sr4 (malpractice) g':i rrs (Fraud) rlo-& t r(c) e-drl6-f{r sTlsHt I

(d) wri


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(vi) fs'gfusTi (Fidelio) qd en{'.S.s. (IDS) ssr6{ur t :(a) terd if+rl fsq (Manual Checking System ) *- t(b) Eqt+cifir{ ksq (Duplicate Checking System) *-t(c) oqat fi'nraw + iBlr fugq (Computer Software based Checking

System)

*t

(d) scttr iitsttTfi rFidelio and I.D.S. are examples of :

(a) Manual Checking System(b) Duplicate Checking system(c) Computer Software based checking system(d) None of the above

(vii)rr+.t*floet{s+s{@lanning)sI3{fu ilqvqen?ilt?(a) Ehi'*s,re(Buffet breakfast) I(b) trwghGingerBuffet) I(c) dfu.d Atzftr @ospital Catering) I(d) sTITc:sk AtcftrI (Outdoor Catering) IA Checklist is a very important tool in planning of :

(a) Buffet Breakfast

O)Finger buffet

(c) Hospital catering(d) Outdoor Catering

(viii) flm 5c (Still Room) ttEI \ni tq qq{ Good and beverage) ttr t qi fu :(a) H-rtnfifir61it t(b) crSrg-araer; trfi tr*tit t(c) Hl, dr${ \,?i ffi (Kitchen, Larder and Bakery) i rfi tre'ri t r(d) Hq, et+{Siffi (Kitchen, Larderand Bakery) ttroit rThe Still room provides food and beverage which are :

(a) Not provided by Kitchen(b) Not provided by Larder(c) Not provided by Kitchen, larder and bakery(d) Provided by Kitchen, larder and bakery

243n

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(ix) fuvt awr @ish wash) * *1ere (manuat) uonfr +l gq rrc t rfr qm qrf,r t :(a) +ct eraik+.frFi(The Semi Automatic Method) I(b) ++rc--sfrftr@echanizedMethod) r(c) tfiBtrGankMethod) I(d) sisE-iFqaEfu (Cosrlntensive Method) rManual System of dish wash is also known as :

(a) The semi automatic method '(b) The mechanized method(c) The tank method(d) The cost intensive method

(x) sTrrrdrri+s{$qrEr6Rqd+t :

(a ) t*ft-*-e Sre@echanical fault), H+ gqlchen), df*r (Smoking ) I(b) frke pre (Civil fault), t$ @antry), df*rr (Smoking) I(c) cdk*-e ple (Electrical fault), tf (Pantry), dfrrr (Smoking) |(d) fol+e we (civil fault), E-diq+-o $T (Elechical fadO, td Gant ry) IThe most common causes of fire are :

(a ) Mechanical fault, Kitchen, Smoking(b) Civil fault, Pantry, Smoking

(c) Electrical fault, Pantry, Smoking(d) Civil fault, Electrical fault, Pantry

Ellii-ETPART-B

2. iif,{T+ssl(EnglishBreakfast) 6'rE(I6rqdfqg IGive an example of English breakfast.

3. Skfr+{iqt(Duplicate Check) oractrdftgrDescribe duplicate Check.

4. lafirls sq qfr's (Limited Room Service) o] e -slES t 2Explain Limited Room Service.

243tt s [p.T.O.

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5. \r6srdq+Gantr/) +ffiqrJ'rfrfuq IWrite the distinguished features of a good pantry'

6. {$alBanquet) +frfirqffiRtslqnt{+1kq IDescribe the different type of banquets'

EIEg- TT

PART-C

z. srikq< d'oqrs (American breakfast) *'o-+1 igever)+t w+vr+meiioltdfiss | 3Write the cover requirements for American breakfast'

8. qrdq issr (lndian breakfast) *i esr6{or {fcd {{{r{StExplain Indian breakfast with example'

g. \'6 +.ri.a. (roD q'r crs.I ffiEgrnl qsherritdrqq-grsq tDraw the format of KOT and explain its advantages'

10. *q{frqeti-trlRoom Service Order) +i2CItqt{qrA+otqfuqr+}qqffiS t 3

Explai n the procedure of taking room service order on telephone'

1 i . str {e 4,16 @oor Knob Card) .5I ursll Er{E( (?{f W+-dllii 4i nrrflr{g I

Draw the format of door knob Card and explain its advantages'

t2. c6.g+ &uneq r t ? 5.d Eh (Full buffet) o'rqut+ e1&q t

Whatis a buffet ? Describe fuIl buffet'

1 3. sTrrr rd +. qrqrq s'Kuil 6r "6qdfue r B-wrs qd c-ffil{+1 3TrIr sr 3{Iq +-t frriaur

q;t\ r lefss t

Describethecommoncausesoffire.WritehowwillyoucontrolB.classandC-classfi re.

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14. ++qefs(Mechanized)is{rqM(dishwash)ker(System)mreuhdfqq I 3Describe the mechanized dish wash svstem.

I 5. qq lqps s+n * oB:q dfl;r (Conference Seating) +l sqflr{g rExplain ten different t)?es ofconference seating.

16. t*(p-t y) ord-enea(Layout) EnEg IDraw the layout of pantry.

Elvg-lIPART-D

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cbse 2014 question paper for class 12 food service ii - delhi

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