CBSE English Past Year Paper with Solutions - 2025 (Set - 1) | English Class 10 PDF Download

 Page 1


  
2/1/1 Page 1 of 19 # P.T.O. 
 
Candidates must write the Q.P. Code 
on the title page of the answer-book. 
Series :
  
HF1EG
  Set – 1  
  Q.P. Code  
 
Roll No. 
 
 
ENGLISH 
(Language and Literature) 
 
Time allowed : 3 hours  Maximum Marks : 80 
 
 
 
 
 
 
 
 
 
 
 
General Instructions :  
Read the instructions very carefully and strictly follow them :  
(i) This question paper comprises 11 questions. All questions are compulsory.   
(ii) The question paper contains three sections : 
 Section A – Reading Skills 
 Section B – Grammar and Creative Writing Skills  
 Section C – Literature  
(iii) Attempt questions based on specific instructions for each part.  
• 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.  
2/1/1
 
*ENGLISH-LAN. AND LIT.* 
# 
Page 2


  
2/1/1 Page 1 of 19 # P.T.O. 
 
Candidates must write the Q.P. Code 
on the title page of the answer-book. 
Series :
  
HF1EG
  Set – 1  
  Q.P. Code  
 
Roll No. 
 
 
ENGLISH 
(Language and Literature) 
 
Time allowed : 3 hours  Maximum Marks : 80 
 
 
 
 
 
 
 
 
 
 
 
General Instructions :  
Read the instructions very carefully and strictly follow them :  
(i) This question paper comprises 11 questions. All questions are compulsory.   
(ii) The question paper contains three sections : 
 Section A – Reading Skills 
 Section B – Grammar and Creative Writing Skills  
 Section C – Literature  
(iii) Attempt questions based on specific instructions for each part.  
• 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.  
2/1/1
 
*ENGLISH-LAN. AND LIT.* 
# 
  
2/1/1 Page 2 of 19 # 
SECTION A 
 Reading Skills 20 marks 
1. Read the following passage carefully :  10 
(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.  
(2) 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. 
(3) 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.  
(4) 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. 
(5) 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. 
Page 3


  
2/1/1 Page 1 of 19 # P.T.O. 
 
Candidates must write the Q.P. Code 
on the title page of the answer-book. 
Series :
  
HF1EG
  Set – 1  
  Q.P. Code  
 
Roll No. 
 
 
ENGLISH 
(Language and Literature) 
 
Time allowed : 3 hours  Maximum Marks : 80 
 
 
 
 
 
 
 
 
 
 
 
General Instructions :  
Read the instructions very carefully and strictly follow them :  
(i) This question paper comprises 11 questions. All questions are compulsory.   
(ii) The question paper contains three sections : 
 Section A – Reading Skills 
 Section B – Grammar and Creative Writing Skills  
 Section C – Literature  
(iii) Attempt questions based on specific instructions for each part.  
• 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.  
2/1/1
 
*ENGLISH-LAN. AND LIT.* 
# 
  
2/1/1 Page 2 of 19 # 
SECTION A 
 Reading Skills 20 marks 
1. Read the following passage carefully :  10 
(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.  
(2) 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. 
(3) 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.  
(4) 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. 
(5) 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. 
  
2/1/1 Page 3 of 19 # P.T.O. 
(6) The high retail value of saffron is maintained in world markets 
because of labour-intensive harvesting methods, which require some 
444,000 hand-picked saffron stigmas per kilogram — equivalently, 
150,000 crocus flowers per kilogram. Forty hours of labour are needed 
to pick 150,000 flowers. Almost all saffron grows in a belt from Spain 
in the west to India in the east. Iran is responsible for around 88% of 
global production. Afghanistan comes second, and Spain is the third 
largest producer, while the United Arab Emirates, Greece, the Indian 
subcontinent and Morocco are among minor producers. 
(7) Given its high price, adulteration is quite common, unfortunately. 
Adulterants like beetroot or pomegranate are used to enhance red 
colour; silk fibres, oil, or wax are used to add bulk, and powdered 
saffron can be adulterated with turmeric and paprika.  
Answer the following questions, based on the above passage : 
(i) What is the tone of the writer in the given lines ? 1 
 Rationalise your response in about 40 words.   
‘‘Saffron is being used since ages in various foods made for the 
royals and the elite as it contains medicinal properties.’’  
Paragraph (1) 
(ii) Which of the following statements best describes the comparison 
made in the sentence ? 1 
 ‘‘Just like gold is among the most valuable metals in the world, 
saffron means the same in the world of spices.’’  
(A) Gold and saffron have similar physical properties. 
(B) Gold and saffron have equal monetary value. 
(C) Saffron is considered the most valuable spice, similar to how 
gold is valued among metals.  
(D) Gold and saffron are both rare commodities in the global 
market.                                                                  Paragraph (1) 
Page 4


  
2/1/1 Page 1 of 19 # P.T.O. 
 
Candidates must write the Q.P. Code 
on the title page of the answer-book. 
Series :
  
HF1EG
  Set – 1  
  Q.P. Code  
 
Roll No. 
 
 
ENGLISH 
(Language and Literature) 
 
Time allowed : 3 hours  Maximum Marks : 80 
 
 
 
 
 
 
 
 
 
 
 
General Instructions :  
Read the instructions very carefully and strictly follow them :  
(i) This question paper comprises 11 questions. All questions are compulsory.   
(ii) The question paper contains three sections : 
 Section A – Reading Skills 
 Section B – Grammar and Creative Writing Skills  
 Section C – Literature  
(iii) Attempt questions based on specific instructions for each part.  
• 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.  
2/1/1
 
*ENGLISH-LAN. AND LIT.* 
# 
  
2/1/1 Page 2 of 19 # 
SECTION A 
 Reading Skills 20 marks 
1. Read the following passage carefully :  10 
(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.  
(2) 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. 
(3) 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.  
(4) 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. 
(5) 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. 
  
2/1/1 Page 3 of 19 # P.T.O. 
(6) The high retail value of saffron is maintained in world markets 
because of labour-intensive harvesting methods, which require some 
444,000 hand-picked saffron stigmas per kilogram — equivalently, 
150,000 crocus flowers per kilogram. Forty hours of labour are needed 
to pick 150,000 flowers. Almost all saffron grows in a belt from Spain 
in the west to India in the east. Iran is responsible for around 88% of 
global production. Afghanistan comes second, and Spain is the third 
largest producer, while the United Arab Emirates, Greece, the Indian 
subcontinent and Morocco are among minor producers. 
(7) Given its high price, adulteration is quite common, unfortunately. 
Adulterants like beetroot or pomegranate are used to enhance red 
colour; silk fibres, oil, or wax are used to add bulk, and powdered 
saffron can be adulterated with turmeric and paprika.  
Answer the following questions, based on the above passage : 
(i) What is the tone of the writer in the given lines ? 1 
 Rationalise your response in about 40 words.   
‘‘Saffron is being used since ages in various foods made for the 
royals and the elite as it contains medicinal properties.’’  
Paragraph (1) 
(ii) Which of the following statements best describes the comparison 
made in the sentence ? 1 
 ‘‘Just like gold is among the most valuable metals in the world, 
saffron means the same in the world of spices.’’  
(A) Gold and saffron have similar physical properties. 
(B) Gold and saffron have equal monetary value. 
(C) Saffron is considered the most valuable spice, similar to how 
gold is valued among metals.  
(D) Gold and saffron are both rare commodities in the global 
market.                                                                  Paragraph (1) 
  
2/1/1 Page 4 of 19 # 
(iii) List any two points why saffron is revered across the globe.  
                          Paragraphs (2) and (3) 2 
(iv) Fill in the blank from the given options : 1 
 In the phrase ‘backbone of several iconic dishes’, the word ‘iconic’ 
refers to ___________.  
(A) delicately cooked  
(B) widely recognized   
(C) peculiar and rare  
(D) strange and infamous                                           Paragraph (3) 
(v) Complete the sentence appropriately : 2 
 Saffron has a labour-intensive cultivation process which involves 
____________.                                                                  Paragraph (4) 
(vi) State whether the following statement is True or False : 1 
 According to historians, saffron was first used in the kitchens in 
Iran.                                                                                Paragraph (5) 
(vii) Which of the following statements best describes the reason for 
saffron’s high retail value ? 1 
(A) Due to its magical or mystical properties. 
(B) Because it can only be grown in specific regions.  
(C) Due to its labour-intensive cultivation process and its 
relatively low yield per plant. 
(D) Because traders, conquerors, and world explorers hoard it. 
                                                                            Paragraph (6) 
(viii) Support the writer’s view with evidence from the text that saffron 
is often adulterated.                                                      Paragraph (7) 1 
Page 5


  
2/1/1 Page 1 of 19 # P.T.O. 
 
Candidates must write the Q.P. Code 
on the title page of the answer-book. 
Series :
  
HF1EG
  Set – 1  
  Q.P. Code  
 
Roll No. 
 
 
ENGLISH 
(Language and Literature) 
 
Time allowed : 3 hours  Maximum Marks : 80 
 
 
 
 
 
 
 
 
 
 
 
General Instructions :  
Read the instructions very carefully and strictly follow them :  
(i) This question paper comprises 11 questions. All questions are compulsory.   
(ii) The question paper contains three sections : 
 Section A – Reading Skills 
 Section B – Grammar and Creative Writing Skills  
 Section C – Literature  
(iii) Attempt questions based on specific instructions for each part.  
• 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.  
2/1/1
 
*ENGLISH-LAN. AND LIT.* 
# 
  
2/1/1 Page 2 of 19 # 
SECTION A 
 Reading Skills 20 marks 
1. Read the following passage carefully :  10 
(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.  
(2) 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. 
(3) 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.  
(4) 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. 
(5) 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. 
  
2/1/1 Page 3 of 19 # P.T.O. 
(6) The high retail value of saffron is maintained in world markets 
because of labour-intensive harvesting methods, which require some 
444,000 hand-picked saffron stigmas per kilogram — equivalently, 
150,000 crocus flowers per kilogram. Forty hours of labour are needed 
to pick 150,000 flowers. Almost all saffron grows in a belt from Spain 
in the west to India in the east. Iran is responsible for around 88% of 
global production. Afghanistan comes second, and Spain is the third 
largest producer, while the United Arab Emirates, Greece, the Indian 
subcontinent and Morocco are among minor producers. 
(7) Given its high price, adulteration is quite common, unfortunately. 
Adulterants like beetroot or pomegranate are used to enhance red 
colour; silk fibres, oil, or wax are used to add bulk, and powdered 
saffron can be adulterated with turmeric and paprika.  
Answer the following questions, based on the above passage : 
(i) What is the tone of the writer in the given lines ? 1 
 Rationalise your response in about 40 words.   
‘‘Saffron is being used since ages in various foods made for the 
royals and the elite as it contains medicinal properties.’’  
Paragraph (1) 
(ii) Which of the following statements best describes the comparison 
made in the sentence ? 1 
 ‘‘Just like gold is among the most valuable metals in the world, 
saffron means the same in the world of spices.’’  
(A) Gold and saffron have similar physical properties. 
(B) Gold and saffron have equal monetary value. 
(C) Saffron is considered the most valuable spice, similar to how 
gold is valued among metals.  
(D) Gold and saffron are both rare commodities in the global 
market.                                                                  Paragraph (1) 
  
2/1/1 Page 4 of 19 # 
(iii) List any two points why saffron is revered across the globe.  
                          Paragraphs (2) and (3) 2 
(iv) Fill in the blank from the given options : 1 
 In the phrase ‘backbone of several iconic dishes’, the word ‘iconic’ 
refers to ___________.  
(A) delicately cooked  
(B) widely recognized   
(C) peculiar and rare  
(D) strange and infamous                                           Paragraph (3) 
(v) Complete the sentence appropriately : 2 
 Saffron has a labour-intensive cultivation process which involves 
____________.                                                                  Paragraph (4) 
(vi) State whether the following statement is True or False : 1 
 According to historians, saffron was first used in the kitchens in 
Iran.                                                                                Paragraph (5) 
(vii) Which of the following statements best describes the reason for 
saffron’s high retail value ? 1 
(A) Due to its magical or mystical properties. 
(B) Because it can only be grown in specific regions.  
(C) Due to its labour-intensive cultivation process and its 
relatively low yield per plant. 
(D) Because traders, conquerors, and world explorers hoard it. 
                                                                            Paragraph (6) 
(viii) Support the writer’s view with evidence from the text that saffron 
is often adulterated.                                                      Paragraph (7) 1 
  
2/1/1 Page 5 of 19 # P.T.O. 
2. Read the following passage carefully : 10  
(1) Silk is a natural protein fibre, some forms of which can be woven into 
textiles. Silk has a long history in India. It is known as Resham in 
eastern and northern India, and Pattu in the southern parts of India. 
India is the second largest producer of silk in the world after China.   
(2) Silk is renowned for its luxurious qualities with a natural soft and 
smooth texture that feels comfortable on the skin. One of its unique 
qualities is to absorb and release moisture, regulating the body 
temperature, and keeping the wearer cool and dry. 
(3) Silk is one of the strongest natural fibres, but it loses up to 20% of its 
strength when wet. Its elasticity is moderate to poor: if elongated 
even a small amount, it remains stretched. It can be weakened if 
exposed to too much sunlight. It may also be attacked by insects, 
especially if left dirty. 
(4) The process of silk production is known as sericulture. Silk is 
produced by several insects; but, generally, only the silk of moth 
caterpillars has been used for textile manufacturing. To produce 1 kg 
of silk, 104 kg of mulberry leaves must be eaten by 3000 silkworms. 
(5) So what makes silk so costly ? Firstly, cultivation of silk is a  
labour-intensive work. Secondly, the silk fabric is carefully derived 
from the larva of the silkworms which spin silk threads around 
themselves to make cocoons from natural sources. This makes the 
production limited due to factors like — climate, availability of