NIOS Class 12 October 2024 Question Paper Food Processing

This Question Paper consists of 06 questions and 4 printed pages.
ß‚ ¬˝‡Ÿ-¬òÊ ◊¥ 06 ¬˝‡Ÿ ÃÕÊ 4 ◊ÈÁŒ˝Ã ¬Îc∆U „Ò¥–
Roll No. Code No.
•ŸÈ∑˝§◊Ê¥∑§ ∑§Ê«U Ÿ¥.
68/ACV/O
SET/‚ ≈ A
Day and Date of Examination :
(¬⁄UˡÊÊ ∑§Ê ÁŒŸ fl ÁŒŸÊ¥∑§)
Signature of Invigilators :
(ÁŸ⁄UˡÊ∑§Ê¥ ∑§ „SÃÊˇÊ⁄U) 1.
2.

General Instructions :
1. Candidate must write his/her Roll Number on the first page of the Question Paper.
2. Please check the Question Paper to verify that the total pages and total number of questions
contained in the Question Paper are the same as those printed on the top of the first page. Also
check to see that the questions are in sequential order.
3. For the Objective type questions, you have to choose any one of the four alternatives given in the
question, i.e. (A), (B), (C) and (D) and indicate your correct answer in the Answer-Book given to
you.
4. Making any identification mark in the Answer-Book or writing Roll Number anywhere other than
the specified places will lead to disqualification of the candidate.
5. Answer for all questions, including Matching, True or False, Fill in the blanks, etc., are to be given
in the Answer-Book only.
6. Write your Question Paper Code No. 68/ACV/O-A on the Answer-Book.
7. In case of any doubt or confusion in the question paper, the English Version will prevail.
‚Ê◊Êãÿ •ŸÈŒ‡Ê —
1. ¬⁄UˡÊÊÕ˸ ¬˝‡Ÿ-¬òÊ ∑§ §¬„‹ ¬Îc∆U ¬⁄U •¬ŸÊ •ŸÈ∑˝§◊Ê¥∑§ •fl‡ÿU Á‹π¥–
2. ∑Χ¬ÿÊ ¬˝‡Ÿ-¬òÊ ∑§Ê ¡ÊÚ°ø ‹¥ Á∑§ ¬˝‡Ÿ-¬òÊ ∑§ ∑ȧ‹ ¬Îc∆UÊ¥ ÃÕÊ ¬˝‡ŸÊ¥ ∑§Ë ©ÃŸË „Ë ‚¥ÅUÿÊ „Ò Á¡ÃŸË ¬˝Õ◊ ¬Îc∆ ∑ §‚’‚ ™§¬⁄U
¿U¬Ë „Ò– ß‚ ’Êà ∑§Ë ¡ÊÚ°ø ÷Ë ∑§⁄U ‹¥ Á∑§ ¬˝‡Ÿ ∑˝ Á◊∑§ UM§¬ ◊¥ „Ò¥–
3. § flSÃÈÁŸc∆U ¬˝‡ŸÊ¥ ◊¥ •Ê¬∑§Ê øÊ⁄U Áfl∑§À¬Ê¥ (A), (B), (C) ÃÕÊ (D) ◊¥ ‚ ∑§Ê߸ ∞∑§ ©ûÊ⁄U øÈŸŸÊ „Ò ÃÕÊ ŒË ªß¸ ©ûÊ⁄U-¬ÈÁSÃ∑§Ê ◊¥
•Ê¬ ‚„Ë ©ûÊ⁄U Á‹Áπ∞–
4. § ©ûÊ⁄U-¬ÈÁSUÃ∑§Ê ◊¥ ¬„øÊŸ-Áøq ’ŸÊŸ •ÕflÊ ÁŸÁŒ¸c≈U SÕÊŸÊ¥ ∑§§•ÁÃÁ⁄UÄà ∑§„Ë¥ ÷Ë •ŸÈ∑˝§◊Ê¥∑§ Á‹πŸ ¬⁄U ¬⁄UˡÊÊÕ˸ ∑§Ê •ÿÊÇÿ
∆U„⁄UÊÿÊ ¡ÊÿªÊ–
5. Á◊‹ÊŸ ∑§⁄UŸÊ, ‚„Ë •ÕflÊ $ª‹Ã, Á⁄UÄà SÕÊŸ ÷⁄UŸÊ, •ÊÁŒ ‚Á„à ‚÷Ë ¬˝‡ŸÊ¥ ∑§ ©ûÊ⁄U, ©ûÊ⁄U-¬ÈÁSÃ∑§Ê ◊¥ „Ë Á‹π¥–
6. •¬ŸË ©ûÊ⁄U-¬ÈÁSUÃ∑§Ê ¬⁄U ¬˝‡Ÿ-¬òÊ ∑§Ê ∑§Ê«U Ÿ¥. 68/ACV/O-A Á‹π¥–
7. ¬˝‡Ÿ¬òÊ ◊¥ Á∑§‚Ë ÷Ë ¬˝∑§Ê⁄U ∑§ ‚¥Œ„ •ÕflÊ ŒÈÁflœÊ ∑§Ë ÁSÕÁà ◊¥ •¥ª˝¡Ë •ŸÈflÊŒ „Ë ◊Êãÿ „ÊªÊ–

68/ACV/O-358-A ] 1 [ Contd...

Time : 2 Hours ] [ Maximum Marks : 40
‚◊ÿ — 2 ÉÊá≈U ] [ ¬ÍáÊÊZ∑§ — 40
Note : All questions are compulsory and carry marks as indicated against each question.
ÁŸŒ¸‡Ê — ‚÷Ë ¬˝‡Ÿ •ÁŸflÊÿ¸ „Ò¥ •ÊÒ⁄U ¬˝àÿ∑§ ¬˝‡Ÿ ∑§ •¥∑§ ©‚∑§ ‚Ê◊Ÿ ÁŒ∞ ª∞ „Ò¥–
(1) Answer of all questions are to be given in the Answer-Book given to you.
‚÷Ë ¬˝‡ŸÊ¥ ∑§ ©ûÊ⁄U •Ê¬∑§Ê ŒË ªß¸ ©ûÊ⁄U-¬ÈÁSÃ∑§Ê ◊¥ „Ë Á‹π¥–
(2) 15 minutes time have been allotted to read this question paper. The question paper will be
distributed at 2:15 p.m. From 2:15 p.m. to 2 : 30 p.m., the students will read the question paper
only and will not write any answer on the Answer-Book during this period.
ß‚ ¬˝‡Ÿ-¬òÊ ∑§Ê ¬…∏Ÿ ∑§ Á‹∞ 15 Á◊Ÿ≈U ∑§Ê ‚◊ÿ ÁŒÿÊ ªÿÊ „Ò– ¬˝‡Ÿ-¬òÊ ∑§Ê ÁflÃ⁄UáÊ ŒÊ¬„⁄U ◊¥ 2:15 ’¡ Á∑§ÿÊ ¡Ê∞ªÊ–
ŒÊ¬„⁄U 2:15 ’¡ ‚ 2:30 ’¡ Ã∑§ ¿UÊòÊ ∑§fl‹ ¬˝‡Ÿ-¬òÊ ∑§Ê ¬…∏¥ª •ÊÒ⁄U ß‚ •flÁœ ∑§ ŒÊÒ⁄UÊŸ fl ©ûÊ⁄U-¬ÈÁSÃ∑§Ê ¬⁄U ∑§Ê߸
©ûÊ⁄U Ÿ„Ë¥ Á‹π¥ª–

1. Fill in the blanks and write the answer in your answer-book : 1x15=15
Á⁄UÄà SÕÊŸÊ¥ ∑§Ë ¬ÍÁø ∑§⁄¥U ÃÕÊ ©ûÊ⁄U-¬ÈÁSÃ∑§Ê ◊¥ Á‹π¥ —
(a) One single food cannot provide __________ and the __________.
∑§Êß •∑§‹Ê ¬ŒÊÕ¸ __________ •ÊÒ⁄U __________ ¬˝ŒÊŸ Ÿ„Ë¥ ∑§⁄U ‚∑§ÃÊ–
(b) Fruits and vegetables should be __________ well and __________ dry before peeling
and cutting.
»§‹ •ÊÒ⁄U ‚Áé¡ÿÊ¥ ∑§Ê •ë¿U ‚ __________ •ÊÒ⁄ Á¿U‹Ÿ •ÊÒ⁄U ∑§Ê≈UŸ ∑§ ¬„‹U __________ ‚ÈπÊŸÊ
øÊÁ„∞–
(c) Low __________ foods are always __________ than good quality ones.
ÁŸêŸ __________ flÊ‹ ¬ŒÊÕ¸ •∑§‚⁄ •ë¿U ªÈáÊflûÊÊ flÊ‹ ‚U __________ „ÊÃ „Ò¥–
(d) Food intoxication is caused due to presence of __________ of microbes known as
πÊl Áfl·ÊÄÃÃÊ __________ ∑§Ë Áfll◊ÊŸÃÊ ∑§ ∑§Ê⁄UáÊ „ÊÃÊ „Ò Á¡‚ __________ ∑§„Ê ¡ÊÃÊ „Ò–
(e) India has __________ food standards based on international __________ Alimentarius
with some modification.
÷Ê⁄Uà ◊¥ __________ πÊl ◊ÊŸ∑§ ¬Ê·áÊ ‚¥’¥œË ∑ȧ¿U ‚¥‡ÊÊœŸ ∑§ ‚ÊÕ •¥Ã⁄Uʸc≈˛UËÿ __________ ¬⁄U
•ÊœÊÁ⁄Uà „Ò¥–
(f) Processed milk __________ should not __________ breast milk.
‚¥‚ÊÁœ∑§ ŒÍœ __________ ∑§Ê S߬ʟ ∑§ __________ ¬⁄U Ÿ„Ë¥ ŒŸ øÊÁ„ÿ–
(g) Additives are substances __________ to food products in small ___________.
ÿÊíÿ ¬ŒÊÕ¸ πÊl ©à¬ÊŒÊ¥ ◊¥ •À¬ __________ ◊¥ ___________¡ÊÃ „Ò¥–

68/ACV/O-358-A ] 2 [ Contd...

(h) Foods can be __________ into three groups depending on their __________ to survive.
πÊlÊ¥ ∑§ ∆UË∑§ ⁄U„Ÿ ∑§Ë __________ ∑§ •ŸÈ‚Ê⁄U ¬ŒÊÕÊZ ∑§Ê ÃËŸ flªÊZ ◊¥ __________ Á∑§ÿÊ ¡ÊÃÊ „Ò–
(i) __________ means removal of water from foods for __________ them.
__________ ‚ ÃÊà¬ÿ¸ „Ò πÊl ¬ŒÊÕÊZ ∑§Ê ¡‹Ëÿ •¥‡Ê ∑§Ê ŒÍ⁄U ∑§⁄UŸÊ ÃÕÊ ¬ŒÊÕ¸ ∑§Ê __________–
(j) Processing may __________ the __________ quality of food sometimes.
∑§÷Ë ∑§÷Ë ‚¥‚ÊœŸ ‚ ¬ŒÊÕÊZ ∑§Ë __________ ¬⁄U __________ ¬«∏ ¡ÊÃÊ „Ò–
(k) The __________ of planning and __________ of each unit operation have to be worked
out before setting it up.
πÊl ‚¥‚ÊœŸ ∑§Ê SÕÊÁ¬Ã ∑§⁄UŸ ∑§ Á‹∞ ÿÊ¡ŸÊ ÃÒÿÊ⁄U ∑§⁄UŸ •ÊÒ⁄U __________∑§Ë ‹ÊªÃ ∑§Ê __________
‹ªÊŸÊ ¬«∏ÃÊ „Ò–
(l) The main objective of a food processing unit is to __________ food products and develop
__________ processes.
πÊl ‚¥‚ÊœŸ ß∑§Ê߸ ∑§Ê ¬˝◊Èπ ©g‡ÿ „Ò πÊl ¬ŒÊÕÊZ ∑§Ê __________ ÃÕÊ __________ ∑§Ê Áfl∑§Ê‚
Á¡‚‚ ¬ŒÊÕ¸ ∑§Ë ªÈáÊÃÊ ’ŸË ⁄U„–
(m) Standardizing the conditions for __________ products ensures their __________ in
composition.
’¥œŸÊ¥ ∑§Ê ◊ÊŸ∑§Ë∑§⁄UáÊ __________ ¬ŒÊÕÊZ ∑§ Á‹∞ ¬ŒÊÕÊZ ◊¥ __________ ‚ÈÁŸÁ‡øà ∑§⁄UÃË „Ò–
(n) When insects contaminate food they can __________ diseases like typhoid and
¡’ •Ê◊ ∑§Ë≈U πÊl ¬ŒÊÕÊZ ∑§Ê ‚¥ŒÍÁ·Ã ∑§⁄UÃ „Ò¥ ÃÊ fl ≈UÊß»§ÊÚÿ«UU __________ •ÊÒ⁄U __________ ∑§Ê
∑§Ê⁄UáÊ ’Ÿ ¡ÊÃ „Ò¥–
(o) Both __________ and heating are used for __________ foods.
__________ ÃÕÊ ÃʬŸ ŒÊŸÊ¥ ∑§Ê ¬˝ÿÊª __________ πÊl ¬ŒÊÕ¸ ∑§ Á‹∞ Á∑§ÿÊ ¡ÊÃÊ „Ò–

2. State in your answer-book whether the following statements are ‘True’ or ‘False’ : 1x15=15
ÁŸêŸÁ‹Áπà ∑§ÕŸÊ¥ ∑§Ê “‚„Ë” ÿÊ “ª‹Ã”, •¬ŸË ©ûÊ⁄U-¬ÈÁSÃ∑§Ê ◊¥ Á‹π¥ —
(a) Enamel paper is made with cellulose like waxed paper.
◊Ê◊Ë ∑§Êª$¡ ∑§Ë Ã⁄U„ ߟÒ◊‹ ∑§Êª$¡ ÷Ë ‚Ò‹È‹Ê‚ ‚ ’ŸÃÊ „Ò–
(b) Fats and oils are concentrated sources of energy in our diet.
fl‚Ê •ÊÒ⁄U Ã‹ •Ê„Ê⁄U ◊¥ ™§¡Ê¸ ∑§ ‚Ê¥ÁŒ˝Ã dÊà „ÊÃ „Ò¥–
(c) Red gram dhal is adulterated with Kesari dhal.
‹Ê‹ ◊‚Í⁄U ŒÊ‹ ◊¥ ∑§‚⁄UË ŒÊ‹ ‚ Á◊‹Êfl≈U ∑§Ë ¡ÊÃË „Ò–
(d) Three major types of microorganisms are known to contaminate food.
πÊl ∑§Ê Áfl∑Χà ∑§⁄UŸ flÊ‹ ‚͡◊¡ËflÊ¥ ∑§ ÃËŸ ◊ÈÅÿ ¬˝∑§Ê⁄U „Ò¥–
(e) Check the label for FPO before buying jams and pickles.
¡Ò◊, •øÊ⁄U •ÊÁŒ ∑§Ê π⁄UËŒŸ ‚ ¬„‹ ©Ÿ¬⁄U ∞»§.¬Ë.•Ê. ∑§Ê Áøq Œπ¥–
(f) Most plants carry toxic compounds which get destroyed during processing.
¬ÊŒ¬ πÊlÊ¥ ◊¥ Áfl·Ò‹ ÿÊÒÁª∑§ „ÊÃ „Ò¥ ¡Ê ‚¥‚ÊœŸ ∑§ ŒÊÒ⁄UÊŸ Ÿc≈U „Ê ¡ÊÃ „Ò¥–

68/ACV/O-358-A ] 3 [ Contd...

(g) Pesticides are used to protect grains from infestation.
¬Ë«∏∑§ŸÊÁ‡ÊÿÊ¥ ∑§Ê ¬˝ÿÊª •ŸÊ¡Ê¥ ∑§ ‚¥⁄UˇÊáÊ ∑§ Á‹∞ Á∑§ÿÊ ¡ÊÃÊ „Ò ©ã„¥ ¬ÊŒ∑§ ‚¥∑˝§◊áÊ ‚ ’øÊŸ ∑§ Á‹∞–
(h) Removing the husk of cereals is called secondary processing.
•ŸÊ¡ ∑§Ë ÷Í‚Ë •‹ª Á∑§∞ ¡ÊŸ ∑§Ê ¬⁄UflÃ˸ ‚¥‚ÊœŸ ∑§„Ã „Ò¥–
(i) Cottage cheese is made from refined flour and lemon juice.
∑§ÊÚ≈U¡ ¬ŸË⁄U ◊ÒŒ •ÊÒ⁄U ÁŸê’Í ∑§ ⁄U‚ ‚ ’ŸÃÊ „Ò–
(j) Enzymes are substances present naturally in foods.
∞ã¡Êß◊ ∞‚ ¬ŒÊÕ¸ „Ò¥, ¡Ê SflÊ÷ÊÁfl∑§ M§¬ ‚ πÊl ¬ŒÊÕÊZ ◊¥ ¬Êÿ ¡ÊÃ „Ò¥–
(k) Size enlargement means shaping of materials as in bread making.
•Ê∑§Ê⁄U ∑§Ë flÎÁh ∑§Ê •Õ¸ „Ò ‚Ê◊ª˝Ë ∑§Ê M§¬ ŒŸÊ ¡Ò‚ «U’‹ ⁄UÊ≈UË ’ŸÊŸ ◊¥ Á∑§ÿÊ ¡ÊÃÊ „Ò–
(l) Meat or fish packaging does not help to maintain a hygienic environment in the market.
◊Ë≈U, ◊ë¿UË •ÊÁŒ ∑§Ë ¬Ò∑§¡ ’ãŒË ‚ ◊ÊÁ∑¸§≈U ∑§Ê flÊÃÊfl⁄UáÊ Sflë¿U Ÿ„Ë¥ ⁄UπÊ ¡Ê ‚∑§ÃÊ–
(m) Labels need not attract the customer to convey a message.
‹’‹ ‚ ª˝Ê„∑§ ∑§Ê •Ê∑§Á·¸Ã ∑§⁄UŸÊ $¡L§⁄UË Ÿ„Ë¥ „ÊÃÊ, ©‚ ‚¥Œ‡Ê ŒŸ ∑§ Á‹∞–
(n) Printing of external packages is safe because the food is not in contact with the ink.
’Ê„⁄UË ¬Ò∑§¡Ê¥ ∑§Ê ◊ÈŒ˝áÊ ÁŸ⁄Uʬà „ÊÃÊ „Ò, ÄÿÊ¥Á∑§ πÊl ‚Ê◊ª˝Ë ∑§Ê ◊‹ SÿÊ„Ë ‚ Ÿ„Ë¥ „ÊÃÊ–
(o) In a perfect market, buyers and sellers have a poor relationship.
¬Íáʸ ’Ê$¡Ê⁄U ◊¥ ∑˝§ÃÊ ÃÕÊ Á’∑˝§ÃÊ ◊¥ •ë¿U ‚¥’¥œ Ÿ„Ë¥ „ÊÃ–

Note : Answer the following questions : 2½x4=10
ÁŸŒ¸‡Ê — ÁŸêŸÁ‹Áπà ¬˝‡ŸÊ¥ ∑§ ©ûÊ⁄U Œ¥ —
3. What is the difference between a wholesale market and retail market ?
¬Íáʸ ’Ê$¡Ê⁄U •ÊÒ⁄U •¬Íáʸ ’Ê$¡Ê⁄U ◊¥ ÄÿÊ •ãÃ⁄U „Ò?

4. What is book keeping ?
’„Ë πÊÃÊ ÄÿÊ „ÊÃÊ „Ò?

5. Name the resources needed to set up a food processing unit.
©Ÿ ‚ÊœŸÊ¥ ∑§ ŸÊ◊ Á‹π¥ ¡Ê πÊl ‚¥‚ÊœŸ ß∑§Ê߸ ∑§Ë SÕʬŸÊ ∑§ Á‹∞ •Êfl‡ÿ∑§ „Ò¥–

6. Write short notes on :
‹ÉÊÈ Á≈Uå¬áÊË Á‹π¥ —
(i) Meat Products order
◊Ê¥‚ ©à¬ÊŒ •ÊŒ‡Ê
(ii) Fermented Foods
π◊ËÁ⁄U∑§⁄UáÊ flÊ‹ ¬ŒÊÕ¸

-oOo-

68/ACV/O-358-A ] 4 [ Contd...