Series: 2FEHG

Set – 1

Q.P. Code

2/2/1

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 Text Book

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

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P.T.O.

Page 1 of 19

20 marks

SECTION A

Reading Skills 10

1. Read the following passage carefully:

1. Cinnamon is a spice obtained from the inner bark of several tree species from the genus Cinnamomum. Cinnamon is made by cutting the stems of cinnamon trees. The inner bark is then extracted and the woody parts removed. When it dries, it forms strips that curl into rolls, called cinnamon sticks. These sticks can be ground to form cinnamon powder. The spice, consisting of the dried inner bark, is brown in colour and has a delicately fragrant aroma and a warm sweet flavour. The distinct aroma and flavour of cinnamon derive from its essential oil and principal component, cinnamaldehyde, as well as numerous other constituents including eugenol.

1. There are two main types of cinnamon: Cassia and Ceylon. The two have different nutritional profiles. Ceylon cinnamon comes from Sri Lanka. Some people call it "true cinnamon." Cassia cinnamon, on the other hand, originates from southern China. Cassia is cheaper than Ceylon cinnamon. Cassia cinnamon has a robust, rich, somewhat

bitter flavour while Ceylon is sweeter and lighter in flavor.

1. Cinnamon was once more valuable than gold. In Egypt it was sought for embalming and religious practices. In medieval Europe it was used for religious rites and as a flavouring agent. Later it was the

most profitable spice in the Dutch East India Company trade.

1. Cinnamon is widely used as an aromatic condiment and flavouring additive in a wide variety of cuisines, sweet and savoury dishes, breakfast cereals, snack foods, bagels, teas, hot chocolate and traditional foods.

1. Cinnamon is a spice that has been prized for its medicinal properties for thousands of years. In recent years, modern science has started to confirm many of the potential health benefits associated with cinnamon. Cinnamon has antimicrobial and antifungal properties, which is why it's often found in dental-hygiene products and is sold as cinnamon supplements. It is also a good source of antioxidants, substances that inhibit the effect of free radicals (reactive atoms that can damage cells). Due to its anti-inflammatory nature, cinnamon is currently being researched for its potential to fight Alzheimer's disease and decrease symptoms of irritable bowel syndrome and colon cancer.

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