(1) Chocolate is made from the seeds of the cacao tree, which have been cultivated for over 3000 years in Mesoamerica. The earliest evidence of chocolate beverages dates back to 1900 BC by the Mokaya people of Mexico and Guatemala. (2) The cacao seeds must be fermented and roasted to develop flavor before being ground into cocoa mass. Cocoa mass is liquefied and processed into cocoa solids and cocoa butter. Unsweetened chocolate contains cocoa solids and butter, while milk and white chocolate also contain milk or milk powder. (3) Today, chocolate comes in many food products and gift items. Western Africa now produces about two-thirds of the

1. 1
Formative Assessment
English
Date: Class: IX
Time Allowed: 45 min. Max.Marks:25
Instructions:
 All the answers should be written legibly in the answer sheet provided separately.
 The intended marks are indicated against each question.
 The question paper has 4 sections – Section A (Reading), Section B (Writing), Section C
(Literature).
SECTION-A (Reading)
Q.1 Read the passage given below:
Chocolate is a typically sweet, usually brown, food preparation of Theobroma cacao seeds, roasted
and ground, often flavoured, as with vanilla. It is made in the form of a liquid, paste, or in a block,
or used as a flavouring in other sweet foods. Cacao has been cultivated by many cultures for at
least three millennia in Mesoamerica. The earliest evidence of use traces to the Mokaya (Mexico
and Guatemala), with evidence of chocolate beverages dating back to 1900 BC. In fact, the
majority of Mesoamerican people made chocolate beverages, including the Maya and Aztecs, who
made it into a beverage known as xocolatl, a Nahuatl word meaning “bitter word”. The seeds of the
cacao tree have an intense bitter taste and must be fermented to develop the flavour.
After fermentation, the beans are dried, cleaned, and roasted. The shell is removed to produce
cacao nibs, which are then ground to cocoa mass, pure chocolate in rough form. Because the cocoa
mass is usually liquefied before being moulded with or without other ingredients, it is called
chocolate liquor. The liquor also may be processed into two components: cocoa solids and cocoa
butter. Unsweetened baking chocolate (bitter chocolate) contains cocoa solids and cocoa butter in
varying proportions. Much of the chocolate consumed today is in the form of sweet chocolate, a
combination of cocoa solids, cocoa butter or other fat, and sugar. Milk chocolate is sweet chocolate
that additionally contains milk powder or condensed milk. White chocolate contains cocoa butter,
sugar and milk but no cocoa solids.
Chocolate has become one of the most popular food types and flavours in the world, and a vast
number of foodstuffs involving chocolate have been created. Gifts of chocolate moulded into
certain shapes have become traditional on certain holidays. Chocolate is also used in cold and hot
beverages such as chocolate milk and hot chocolate.
Although cocoa originated in the Americas, today Western Africa produces almost two-thirds of
world’s cocoa, with Cote d’Ivoire growing almost half of it.
(a) On the basis of your reading of the above passage, using headings and sub-headings in a
suitable format. Use recognisable abbreviations wherever necessary. Also supply a
suitable title to it. 5x1=5
(b) Write a summary of the above passage in about 80 words. 3x1=3

2. 2
SECTION-B (Writing)
Q2. Draft a Poster in not more than 50 words motivating the public to celebrate a safe
Diwali. Mentions the do’s and don’ts in the use of firecrackers. 5x1=5
SECTION-C (Literature)
Q3. Answer the following questions briefly: 2x3=6