List of top Food Production Questions asked in CBSE Class Twelve Board Exam

Pick the Gujarati snack that has its origin in Kutch.
Small packets made with rice dough with a sweet filling and steamed in Banana leaves:
In context of plating the food, which of the following statement is incorrect?
Kasundi is a paste made from: ...........
The approximate time required for binary fission of bacteria is:
Kullu Dussehra is a famous festival from:
L.T.C. stands for:
It is a traditional Maharashtrian sweet and spicy snack:
A generic term for a variety of snacks:
The main ingredient of Khubani ka Meetha is:
Cost of vegetables is:
All high risk foods contain enough ............ for bacterial growth.
This component of milk helps to regulate crust color:
Name the meal which should be more nutritive and energy-giving:
Which of the following is not a good food habit?
Thick porridge of semolina mixed with vegetables and lightly spiced:
Split black gram dal and Chana dal cooked together and tempered:
Chopped onions and tomatoes form the base of which gravy?
A kind of wild caper berry from Rajasthan:
Bhojwar masala is used in the cuisine of which State/Union Territory?
Vegetable preparation made with raw bananas, drumsticks, and beans cooked in coconut milk:
On which type of food products do fast food outlets rely heavily?
Choose the correct sequence of menu planning:
While making cookies with the spread method, which type of sugar increases the spread?
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