CBSE is conducting the Class 10 Food Production Board Exam 2026 on February 26, 2026. Class 10 Food Production Question Paper with Solution PDF is available here for download.The CBSE Class 10 Food Production exam for the 2025-26 academic session is a 50-mark paper focused on culinary skills, kitchen operations, and food safety. The exam will be held in offline mode

The official question paper of CBSE Class 10 Food Production Board Exam 2026 is provided below. Students can download the official paper in PDF format for reference.

CBSE Class 10 Food Production 2026 Question Paper with Solution PDF

CBSE Class 10 Food Production 2026 Question Paper with Solution PDF Download PDF Check Solution
CBSE Class 10 Food Production 2026 Question Paper with Solution

Question 1:

Seafood or vegetable stew, often served with milk or cream.

  • (A) Veloute
  • (B) Chowder
  • (C) Bisque
  • (D) Broth

Question 2:

Appropriate temperature for deep frying is

  • (A) 175-190 degree
  • (B) 170-190 degree
  • (C) 180-195 degree
  • (D) 173-193 degree

Question 3:

Irish stew is made using which of the following cooking methods?

  • (A) Broiling
  • (B) Stewing
  • (C) Braising
  • (D) Blanching

Question 4:

Which food component becomes rubbery and chewy on excessive heat?

  • (A) Carbohydrates
  • (B) Protein
  • (C) Fats
  • (D) Minerals

Question 5:

The salad which has the crunchy vegetables used and it is used as the appetizer in the meal.

  • (A) Pasta salad
  • (B) Simple salad
  • (C) Appetizer salad

Question 6:

This type of vegetable continues to grow after harvesting and it respires or ‘sweats’ in plastic bags.

  • (A) Pods
  • (B) Broccoli
  • (C) Fungi
  • (D) Tubers

Question 7:

Which of the following is not a type of cold soup?

  • (A) Vichyssoise
  • (B) Consommé
  • (C) Sarki
  • (D) Gazpacho

Question 8:

______ is a perfect balance of temperature, texture, flavor, and appearance too.

  • (A) Salad
  • (B) Sandwich
  • (C) Soup
  • (D) Canapé

Question 9:

Choose the part of the salad that bound it and makes it appealing.

  • (A) Base
  • (B) Body
  • (C) Garnish
  • (D) Dressing

Question 10:

Soups are easy to digest. They provide nutrients and sufficient amount of __________ to the body.

  • (A) Fluids
  • (B) Vitamins
  • (C) Minerals
  • (D) Proteins

Question 11:

Which of these is NOT a common communication barrier?

  • (A) Linguistic barrier
  • (B) Interpersonal barrier
  • (C) Financial barrier
  • (D) Organizational barrier

Question 12:

Shivam works hard to get the best employee of the month award. What type of motivation is this?

  • (A) Internal
  • (B) External
  • (C) Both internal and external
  • (D) Not any specific type of motivation

Question 13:

Which of the following trap small children into inappropriate relations?

  • (A) Online predators
  • (B) Worms
  • (C) Trojan Horse
  • (D) Anti-Virus

Question 14:

Ravi’s customer comes to his store and starts shouting at him. He does not get angry. He listens to what his customer is saying. He is _____________.

  • (A) hardworking
  • (B) confident
  • (C) patient
  • (D) trying new ideas

Question 15:

Choose the option which defines sustainable development.

  • (A) Taking care of future generations
  • (B) Taking care of only ourselves
  • (C) Taking care of ourselves and the future generations
  • (D) Well-being of all

Question 16:

What does an (upright) straight body posture convey or show?

  • (A) Pride
  • (B) Professionalism
  • (C) Humility
  • (D) Confidence

Question 17:

Identify the component of food that plays the role of growth and repair in our body.

  • (A) Carbohydrates
  • (B) Triglycerides
  • (C) Vitamin B complex
  • (D) Protein

Question 18:

The fruit having thin epicarp, fleshy mesocarp and stone like hard endocarp is

  • (A) Melon
  • (B) Apricot
  • (C) Lemon
  • (D) Kiwi

Question 19:

Ham and chicken salad comes under which category of salads?

  • (A) Protein salad
  • (B) Pasta salad
  • (C) Chef’s salad
  • (D) Appetizer salad

Question 20:

Club sandwich is an example of:

  • (A) Buffet sandwich
  • (B) Conventional sandwich
  • (C) Closed sandwich
  • (D) Fancy sandwich

Question 21:

Elaborate on the term Drag and Drop.


Question 22:

A person needs a lot of money to start a business. Discuss if it is true or a misconception?


Question 23:

Enumerate any two ways to overcome barriers to effective communication.


Question 24:

List out the qualities of self-motivated people.

Unit 1 introduction to cookery | food production | class 10th |