ISC (Arts) कक्षा १२ - CISCE Important Questions

What could be a difference in stewing and steaming methods of cooking food? 

Seema wants to quickly cook a light vegetable curry for her grandmother who is hospitalised. Which method of cooking you think will be suitable to prepare the curry? Why?

How does prolonged cooking of protein rich food render it difficult to digest?

Aslam enjoys eating rice for his afternoon meals. While cooking rice, he has noticed that it often becomes soft and mushy.

With reference to the above statement answer the following questions:

1. List the reasons for the texture of the rice becoming soft and mushy.     [3]
2. State any two dishes made with rice and the methods of cooking used.     [2]
3. Is parboiled rice nutritious? Justify your answer.     [2]

Mention any two preliminary treatments given to food items while making a vegetable salad.

Explain kneading as a preliminary treatment given to certain food items before cooking.

Venkatesh soaked rice and dal for six hours to prepare the batter for dosa. He ground them after six hours and kept the batter covered overnight. This is an excellent example of ______ food.

Select the odd one from the preliminary cooking terms given below. 

Reena has overcooked lentils. List any two changes that will occur in the cooked product.

Rajat cooked tandoori chicken and paneer tikka for his friends whom he had invited for dinner. Name the cooking method Rajat used to prepare these dishes. State any one advantage of this method of cooking.

State any two ways of minimising nutrient loss while cooking.

Ramesh is used to eating rice for his meals and wants to supplement it to make it wholesome. 

Which one of the following should Ramesh using to make the meal more nutritious?

Briefly discuss any two non-nutritional factors that affect meal planning. 

Samuel is unwell and advised by the doctor to have soups, skimmed milk and boiled pulses. He has been asked to avoid green leafy vegetables, oily and high fibre foods. What is Samuel suffering from?

Name the toxic colour used during the preparation of iced candies and sweet meats.

The use of alum in water is a common method of ensuring ______ water.

Assertion: FSSAI is responsible for framing of regulations to lay down the standards and guidelines for the manufacture of articles of food.

Reason: It has been authorised by international regulatory bodies to enforce the food based regulations. 

Rohan works as a Manager in a multinational company and has kept a microwave in his cabin to cook or heat food whenever required. 

With reference to the statement, explain the principles of microwave cooking that makes Rohan use it in his office.

What is meant by nutritional adequacy?

Mr. Ray makes nutritious and delicious vegetable 'khichdi' on all special occasions.

1. Name the method that Mr. Ray uses to enhance the nutritive value of 'Khichdi'  [1]
2. Explain the procedure that Mr. Ray follows to cook vegetable 'khichdi'.   [2]
3. State any four advantages of the method used by Mr. Ray.  [4]