List of top Questions asked in CBSE CLASS XII

Explain the following:
(a) Bhapa doi
(b) Patishapta
From the following, which is not a type of Vada?
The main ingredient used to make Ashrafi is:
Photophobia is the toxic effect of:
List the various factors that affect active listening.
A thin and flavorful lentil preparation:
The name of fast food commercial establishment of Ancient Rome was:
The approximate time required for binary fission of bacteria is:
Small packets made with rice dough with a sweet filling and steamed in Banana leaves:
Pick the Gujarati snack that has its origin in Kutch.
Kullu Dussehra is a famous festival from:
In context of plating the food, which of the following statement is incorrect?
Kasundi is a paste made from: ...........
A generic term for a variety of snacks:
It is a traditional Maharashtrian sweet and spicy snack:
All high risk foods contain enough ............ for bacterial growth.
The main ingredient of Khubani ka Meetha is:
Cost of vegetables is:
This component of milk helps to regulate crust color:
L.T.C. stands for:
Name the meal which should be more nutritive and energy-giving:
Chopped onions and tomatoes form the base of which gravy?
A kind of wild caper berry from Rajasthan:
Thick porridge of semolina mixed with vegetables and lightly spiced:
Split black gram dal and Chana dal cooked together and tempered: