SET-1

Series: 1MKLN

Q.P. Code 2/1/1

Candidates must write the Q.P. Code

Roll No. on the title page of the answer-book.

ENGLISH

(Language and Literature)

Time allowed: 3 hours

Maximum Marks: 80

NOTE:

1. Please check that this question paper contains 15 printed pages.
2. Please check that this question paper contains 11 questions.
3. Q.P. Code given on the right hand side of the question paper should be written on the title page of the answer-book by the candidate.
4. Please write down the Serial Number of the question in the answer-book at the given place before attempting it.

<math>(\mathbf{V})</math> 15 minute time has been allotted to read this question paper. The question paper will be distributed at 10.15 a.m. From 10.15 a.m. to 10.30 a.m., the candidates will read the question paper only and will not write any answer on the answer-book during this period.

General Instructions:

Read the instructions very carefully and strictly follow them:

(i) This question paper comprises 11 questions. All questions are compulsory.

1. This question paper contains THREE sections:

Section - A : Reading Skills

Section - B: Grammar and Creative Writing Skills

Section - C: Literature Text Book

1. Attempt questions based on specific instructions for each part.

2/1/1 ( )

P.T.O. 1

SECTION - A

20 Marks 10

1. Read the following text:

(1) Pancakes, a beloved breakfast dish across the world, has a surprisingly long and diverse history. Archaeological evidence shows that people were cooking pancake as food as far back as

30,000 years ago on hot stones and primitive griddles.

1. In ancient Greece and Rome, pancakes were made from wheat flour, olive oil, honey, and curdled milk. They were often served as a sweet treat during festivals or special occasions. In medieval Europe, pancakes became a popular dish during Shrove Tuesday, the day before Lent began. In France, thin crepes became a national delicacy, often filled with sweet or savoury ingredients. In Russia, blinis were made using buckwheat flour and served with sour cream or caviar. In Ethiopia, the spongy injera became a staple food, made from teff flour and used as both a plate and utensil. Similarly, in China, pancakes are often savoury while in Japan, fluffy "soufflé pancakes" have become a modern favourite.

1. The American version of pancakes, thick and soft, gained popularity in the 18th century. The use of baking powder made them light and airy, and they were often served with butter and maple syrup – a symbol of hearty comfort food. Over time, pancakes became a universal dish, symbolizing community and celebration. Whether sweet or savoury, thick or thin, every culture has found a way to adapt this simple food to its own taste and traditions.

1. India has its own rich tradition of similar dishes that have been enjoyed for centuries. Across the country, almost every region has a version of a pancake – whether sweet or savoury – made from grains, pulses, or rice. These Indian pancakes not only satisfy hunger but also reflect the diversity of India's culinary culture. In South India, dosas and adai are the most famous forms of pancakes. Made from a fermented batter of rice and lentils, dosas are crisp and light, while adai is thicker and more filling. The fermentation process adds a unique sour flavor and makes them nutritious and easy to digest. In Kerala, the appam,

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