Hospitality Management Semester-2 ICSE Specimen Paper Solved Class-10

Hospitality Management Semester-2 ICSE Specimen Paper Solved Class-10.  Step by step solutions of ICSE Class-10 specimen model sample paper.  During solutions of semester-2 Hospitality Management specimen paper so that student can achieve their goal in next upcoming exam of council .

Hospitality Management Semester-2 ICSE Specimen Paper Solved Class-10

Board ICSE
Class  10th (X)
Subject Hospitality Management
Topic Semester-2 ICSE Specimen Paper Solved
Syllabus  on bifurcated syllabus (after reduction)
session 2021-22
Question Type Descriptive Type(as prescribe by council)
Total question Total- 7 with all parts  (Sec-A&B)
Max mark 50

Hospitality Management Semester-2 ICSE Specimen Paper Solved Class-10

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SECTION A

(Attempt all questions.)

Question 1:

Choose the correct answers to the questions from the given options. (Do not copy the question, Write the correct answer only.)

(i) Action taken to ensure that food is handled, stored, prepared and served in such a way, and under such conditions, as to prevent – as far as possible – the contamination of food is called:

(a) Food hygiene

(b) Food handling

(c) Food storage

(d) Food preparation

Answer: (c) Food storage

(ii) A collection of foods that share similar nutritional properties or biological classifications is called:

(a) Biological table

(b) Nutritive calculator

(c) Classification

(d) Food groups

Answer: (d) Food groups

(iii) Which one of the following is not a proper meal?

(a) Supper

(b) Lunch

(c) Breakfast

(d) Snacks

Answer: Update soon

(iv) Serving size, number of calories, grams of fat, included nutrients, and a list of ingredients are some things found on a:

(a) Label

(b) Index

(c) Packet

(d) Package

Answer: Update soon

(v) __________ is a durable place to keep materials for chopping, usually made of hard wood, rubber or plastic.

(a) Peeler

(b) Tumbler

(c) Glassware

(d) Cutting board

Answer: Update soon

(vi) The process of choosing proper food with adequate nutrients in correct proportion suited to each family member is called:

(a) Meal plan

(b) Balancing meal

(c) Diet listing

(d) Eating plan

Answer: Update soon

(vii) HACCP stands for Hazard Analysis and _________ Control Points.

(a) Critical

(b) Careful

(c) Chronological

(d) Calorie

Answer: (a) Critical

(viii) _________ is the type of a room with double bed for two persons.

(a) Suite

(b) Double bedroom

(c) Double occupancy

(d) None of the above

Answer: (b) Double bedroom

(ix) The capital of Russia is:

(a) Canberra

(b) Berlin

(c) Beijing

(d) Moscow

Answer: (d) Moscow

(x) The currency of Bangladesh is:

(a) Taka

(b) Rupiah

(c) Pound

(d) Dollar

Answer: (a) Taka


SECTION B

(Attempt any four questions from this Section.)

Question 2:

(i) Name any four operational departments in a hotel.

(ii) Expand FSSAI with respect to Food Production (Food hygiene).

(iii) Discuss any ONE type of napkin fold used on formal occasions with respect to their material and colour used.

(iv) What are the safety and security precautionary measures taken by hotels? (Any three)

Answer:

(i)

  • Housekeeping Department.
  • Food and Beverage Service Department.
  • Food Production or Kitchen Department.
  • Front Office Department.

(ii) Food Safety and Standards Authority of India (FSSAI) is a statutory body established under the Ministry of Health & Family Welfare, Government of India.

(iii) update soon

(iv)

  • Installing automatic locks on the guest room doors.
  • Appointing a security officer who would walk and take rounds at regular intervals.
  • Inform guests to use the safe vault of the hotel and not to keep valuables in the guest room.

Question 3:  (Hospitality Management Semester-2 ICSE S)

(i) Identify any four basic cutleries used in the Food and Beverage service.

(ii) Explain the use of any two common kitchen equipment.

(iii) Discuss any three attributes of a F & B personnel.

(iv) Explain the use of any two common kitchen equipment.

Answer: 

(i)

  • Dinner Spoon (Table Spoon) − It has elongated round cup. It is used to eat main course food items. It can pick up just the right amount of rice, stew, or curry. It is always paired with a fork (with four tines) of the same length or a dessert knife.
  • Dessert Spoon, Dessert Knife, and Dessert Fork − These are smaller than their main course peers and are used to have desserts.
  • Soup Spoon − It has a round cup bigger than that of the table spoon. It is as long as a dinner spoon.
  • Tea/Coffee Spoons − These are smaller than the dessert spoon in length and size of cup. We use these spoons to stir tea or coffee

(ii) A kitchen utensil is a small hand held tool used for food preparation. Common kitchen tasks include cutting food items to size, heating food on an open fire or on a stove, baking, grinding, mixing, blending, and measuring; different utensils are made for each task.

(iii) Update soon

(iv) A kitchen utensil is a small hand held tool used for food preparation. Common kitchen tasks include cutting food items to size, heating food on an open fire or on a stove, baking, grinding, mixing, blending, and measuring; different utensils are made for each task.

Question 4:

(i) What is the role of HACCP?

(ii) Name any four types of napkin folds.

(iii) Write a short note on laundry services with respect to House Keeping department in a hotel.

(iv) Give the capitals of U.S.A. and Great Britain and currency of India.

Answer: 

(i) HACCP is important because it prioritizes and controls potential hazards in food production. By controlling major food risks, such as microbiological, chemical and physical contaminants, the industry can better assure consumers that its products are as safe as good science and technology allows.

(ii)

  • The Lotus Fold.
  • The Triple Pocket.
  • The Envelope Fold.
  • The Rosebud Fold.

(iii) update soon

(iv) Washington, D.C. , London and Indian rupee

Question 5:  (Hospitality Management Semester-2 ICSE S)

(i) What is a single occupancy room?

(ii) Name any four common kitchen equipment.

(iii) List any three precautionary measures taken by hotels for fire safety.

(iv) Explain ‘suites’.

Answer: 

(i) Single room occupancy (more commonly abbreviated to SRO) is a form of housing that is typically aimed at residents with low or minimal incomes who rent small, furnished single rooms with a bed, chair, and sometimes a small desk.

(ii)

1. NON-STICK FRYING PAN: Every household needs a non-stick pan for breakfast duty since eggs and pancakes are best made on a non-stick surface. It’s also a super versatile pan that can be used for searing meats, sauteing vegetables, and making sauces.

2. SAUCEPAN: A saucepan is perfect for when you need to cook something with liquids, such as boiling pasta and vegetables or simmering sauces and beans. A 4-quart saucepan is easy to maneuver and handle, and is great whether you’re cooking for 1 or 4.

3. STOCK POT: For bigger batches of soups, stews, and pasta, you’ll want to have a 12-quart stock pot around. Its base allows for even heating, so your soups cook evenly.

4. SHEET PANS: These pans can get a lot of action, including roasting vegetables, baking meats, toasting nuts, and of course, baking cookies. They also make for an easy clean-up with sheet pan dinners.

(iii)

 1. Outline clear pathways to exit doors: Getting to exits is as important as providing enough exits. NBC guidelines specify the maximum distance a person must travel in order to access a fire exit, and the importance of photo-luminescent signage to enable evacuation at night.

2. Install smoke detection systems:

The first few minutes of a fire are crucial in containing it. Automatic fire alarm systems such as smoke and heat detectors are mandatory elements in international building codes, and particularly useful in spotting fires during times when occupancy in the building is low.

3. Conduct regular fire drills: Preventing panic in an emergency is as important as staying away from flames and fumes.

4. Keep the building plans handy: The tragedy at the Taj was heightened by the lack of buildings plans to guide rescue agencies.

(iv) The personal staff accompanying a ruler, diplomat, or dignitary on official business.

Question 6:

(i) Mention the main basic components of Food group.

(ii) Identify any four basic crockeries used in the Food and Beverage service.

(iii) Write a comparative study between home and a hotel with respect to safety and security measures.

(iv) Explain any three types of glassware.

Answer: 

(i) The main components of foods are carbohydrates, protein, fats, vitamins and minerals. These are called nutrients.

(ii) update soon 

(iii) Update soon

(iv) Soda-lime glass, lead glass and borosilicate glass. These three types of glass make up around 95 percent of the cullet glass used in the production process. The remaining 5 percent of glass is special-purpose glass.

Question 7:  (Hospitality Management Semester-2 ICSE S)

(i) Differentiate between single and double occupancy rooms.

(ii) Write a short note on FSSAI with respect to Food Production (Food hygiene).

(iii) List any three precautionary measures taken by hotels for electricity safety.

(iv) What is meant by ‘clothing care’ function of the accommodation operation department of a hotel.

Answer: 

(i) A single room usually refers to a Twin Bed, to accomodate 1 person, whereas a double room will have a Double size bed which is larger than a Twin size bed to accomodate 2 people. Sometimes there are also rooms with 2 beds which can be for 2 or more people.

(ii) FSSAI has been created for laying down science based standards for articles of food and to regulate their manufacture, storage, distribution, sale and import to ensure availability of safe and wholesome food for human consumption.

(iii) update soon 

(iv) Update soon


Return to:-    ICSE Class-10 Specimen Paper Semester-2 of 2021-22 

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