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ISC (Arts) इयत्ता १२ - CISCE Important Questions

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Which one of the following methods is recommended for patients recovering after surgery?

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Chapter: [1.01] Techniques and Methods of Cooking
Concept: Techniques and Methods of Cooking

Choose the correct pair from the following options.

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Chapter: [1.01] Techniques and Methods of Cooking
Concept: Techniques and Methods of Cooking

State any two advantages of frying as a method of cooking.

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Chapter: [1.01] Techniques and Methods of Cooking
Concept: Techniques and Methods of Cooking

Mention any two precautions to be taken while baking in an electric oven.

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Chapter: [1.01] Techniques and Methods of Cooking
Concept: Techniques and Methods of Cooking

The process of immersing food into boiling water for a short period and then plunging it in cold water to remove the outer layer is called ______.

Appears in 1 question paper
Chapter: [1.01] Techniques and Methods of Cooking
Concept: Techniques and Methods of Cooking

Choose the correct pair from the following options:

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Chapter: [1.01] Techniques and Methods of Cooking
Concept: Techniques and Methods of Cooking

List any two changes rice undergoes during cooking.

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Chapter: [1.01] Techniques and Methods of Cooking
Concept: Techniques and Methods of Cooking

Mention any two advantages of Induction Cooking.

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Chapter: [1.01] Techniques and Methods of Cooking
Concept: Techniques and Methods of Cooking

Radha is a working lady who wants to make tomato purée in bulk and refrigerate it so that it can be used for the gravies made at a later stage. Which method should she deploy to make the tomato purée?

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Chapter: [1.01] Techniques and Methods of Cooking
Concept: Techniques and Methods of Cooking

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

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Chapter: [1.01] Techniques and Methods of Cooking
Concept: Techniques and Methods of Cooking

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

Appears in 1 question paper
Chapter: [1.01] Techniques and Methods of Cooking
Concept: Techniques and Methods of Cooking

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?

Appears in 1 question paper
Chapter: [1.01] Techniques and Methods of Cooking
Concept: Techniques and Methods of Cooking

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

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Chapter: [1.01] Techniques and Methods of Cooking
Concept: Techniques and Methods of Cooking

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]
Appears in 1 question paper
Chapter: [1.01] Techniques and Methods of Cooking
Concept: Techniques and Methods of Cooking

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

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Chapter: [1.02] Preliminary Treatment of Foods before Cooking
Concept: Preliminary Treatment of Foods before Cooking

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

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Chapter: [1.02] Preliminary Treatment of Foods before Cooking
Concept: Preliminary Treatment of Foods 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.

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Chapter: [1.02] Preliminary Treatment of Foods before Cooking
Concept: Preliminary Treatment of Foods before Cooking

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

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Chapter: [1.02] Preliminary Treatment of Foods before Cooking
Concept: Preliminary Treatment of Foods before Cooking

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

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Chapter: [1.03] Effects of Cooking on Food Components. Carbohydrates
Concept: Effects of Cooking on Food Components. Carbohydrates

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.

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Chapter: [1.04] Methods of Increasing Nutritive Value of Foods
Concept: Methods of Increasing Nutritive Value of Foods
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