Series: HF1EG

Set – 2

Q.P. Code

2/1/2

Roll No.

Candidates must write the Q.P. Code

on the title page of the answer-book.

ENGLISH (Language and Literature)

Time allowed: 3 hours

Maximum Marks: 80

Please check that this question paper contains 19 printed pages.

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.

Please check that this question paper contains 11 questions.

Please write down the Serial Number of the question in the answer-book at the given place before attempting it.

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. The question paper contains three sections:

Section A – Reading Skills

Section B – Grammar and Creative Writing Skills

Section C – Literature

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

2/1/2

P.T.O.

Page 1 of 19

SECTION A Reading Skills

20 marks 10

1. Read the following passage carefully:

1. Saffron is a spice that's long been revered across the globe, captivating hearts and palates with its deep-red hue and complex flavour. It is one of the most prized spices that you can find on this planet. Just like gold is among the most valuable metals in the world, saffron means the same in the world of spices. Also known as 'kesar' in Hindi, it has a rich history and is often called an ancient spice. Saffron is being used since ages in various foods made for the royals and the elite as it contains medicinal properties.

1. Originating from the delicate stigma of the saffron crocus flower, it transforms the ordinary into the extraordinary, infusing dishes with a subtle, earthy sweetness that adds a special taste to the palate. Saffron has a strong exotic aroma and a unique flavour and is used to colour and flavour many Mediterranean and Asian dishes, particularly rice, fish and English, Scandinavian, and Balkan breads.

1. Saffron forms the backbone of several iconic dishes from around the world, such as the Spanish rice, seafood dish Paella, the French stew Bouillabaisse, Italian rice dish Risotto Milanese, the Indian ice cream Kesar Kulfi, Pakistani rice dish Biryani, and baked Iranian rice Tachin. Saffron's rich red colour is attributed to crocin; its bitter

taste, to picrocrocin; and its distinctive aroma, to safranal.

1. Saffron is cultivated chiefly in Iran but is also grown in Spain, France, Italy, and parts of India. A labour-intensive crop, the three stigmas are handpicked from each flower, spread on trays, and dried over charcoal fires for use as a food flavouring and colouring agent.

1. Most historians speculate it was first domesticated in Iran, but south-western Greek islands remain strong contenders. Traders, conquerors, and world explorers introduced it to China, India and the

Middle East. From there, it travelled to Mediterranean Europe.

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