CBSE Class 12 Sample Paper 2026 Solution for Agriculture

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SAMPLE
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2026

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CBSE | DEPARTMENT OF SKILL EDUCATION
AGRICULTURE (SUBJECT CODE-808)
MARKING SCHEME FOR CLASS XII (SESSION 2025-2026)
Max. Time: 3 Hours Max. Marks: 60
General Instructions:
1. Please read the instructions carefully.
2. This Question Paper consists of 24 questions in two sections – Section A & Section B.
3. Section A has Objective type questions whereas Section B contains Subjective type questions.
4. Out of the given (6 + 18 =) 24 questions, a candidate has to answer (6 + 11 =) 17 questions in the
allotted (maximum) time of 3 hours.
5. All questions of a particular section must be attempted in the correct order.
6. SECTION A - OBJECTIVE TYPE QUESTIONS (30 MARKS):
i. This section has 06 questions.
ii. There is no negative marking.
iii. Do as per the instructions given.
iv. Marks allotted are mentioned against each question/part.
7. SECTION B – SUBJECTIVE TYPE QUESTIONS (30 MARKS):
i. This section contains 18 questions.
ii. A candidate has to do 11 questions.
iii. Do as per the instructions given.
iv. Marks allotted are mentioned against each question/part.

SECTION A: OBJECTIVE TYPE QUESTIONS
Page
Source Material
no. of
(NCERT/PSSCIVE/ Unit/
Q. No. QUESTION source Marks
CBSE Study Chap. No.
materia
Material)
l
Q. 1 Answer any 4 out of the given 6 questions on Employability Skills (1 x 4 = 4 marks)
i. b. A group of words that NCERT Unit I 9 1
communicates a complete thought
ii. B. Use air purifiers with HEPA filters NCERT Unit V 118 1
iii. a. Borderline NCERT Unit II 35 1
iv. c. Professional NCERT Unit IV 83 1
v. a. Specific NCERT Unit II 30 1
vi. b. Row NCERT Unit II 41 1
Q. 2 Answer any 5 out of the given 7 questions (1 x 5 = 5 marks)
i. Paddy straw mushroom and White CBSE Study Material Unit V 183, 1
button mushroom 176
ii. Tomato ketchup and Tomato CBSE Study Material Unit III 86 1
Puree
iii. Mo and Co CBSE Study Unit I 14 1
Material
iv. Chrysanthemum, Azadirachta CBSE Study Material Unit V 196 1
v. 120 g CBSE Study Material Unit I 5 1
vi. Shade house and mist house CBSE Study Material Unit V 207 1
vii. Nitrogen, Phosphorus and CBSE Study Material Unit I 14 1
Potassium
Q. 3 Answer any 6 out of the given 7 questions (1 x 6 = 6 marks)

1

i. Hygroscopic water CBSE Study Material Unit I 49 1
ii. Basin method and Furrow method CBSE Study Material Unit I 54 1
iii. Vitamin A CBSE Study Material Unit I 6 1
iv. Fe and Mn CBSE Study Unit I 16 1
Material
v. Maize CBSE Study Material Unit I 61 1
vi. Eisenia fetida and Eiseniella CBSE Study Material Unit V 204 1
tetraedra
vii. Buddhist garden and Japanese CBSE Study Material Unit V 194 1
garden
Page
Source Material
no. of
(NCERT/PSSCIVE/ Unit/
Q. No. QUESTION source Marks
CBSE Study Chap. No.
materia
Material)
l
Q. 4 Answer any 5 out of the given 6 questions (1 x 5 = 5 marks)
i. Apis dorsata (The rock- bee) CBSE Study Material Unit V 159 1
ii. Ghaziabad, U.P. CBSE Study Unit II 76 1
Material
iii. Prevention of Food Adulteration CBSE Study Material Unit IV 156 1
(PFA) Act, 1954 and Essential
Commodity Act, 1955
iv. Direct evaporation cooling CBSE Study Material Unit III 93 1
v. Endoparasite CBSE Study Material Unit I 67 1
vi. Conditioning/Hardening CBSE Study Material Unit III 102 1
Q. 5 Answer any 5 out of the given 6 questions (1 x 5 = 5 marks)
i. Sodium Benzoate CBSE Study Material Unit IV 123 1
ii. Queen CBSE Study Material Unit V 159 1
iii. Phosphorus CBSE Study Material Unit I 17 1
iv. Pineapple and Cashewnut CBSE Study Material Unit II 80 1
v. Jelmeter test CBSE Study Material Unit IV 131 1
vi. M. Nicolas Appert CBSE Study Material Unit III 87 1
Q. 6 Answer any 5 out of the given 6 questions (1 x 5 = 5 marks)
i. Castor cake and cotton cake CBSE Study Material Unit I 31 1
ii. Hazard Analysis and Critical CBSE Study Material Unit IV 154 1
Control Point (HACCP)
iii. Hydro cooling and Forced air CBSE Study Material Unit III 88 1
cooling
iv. Onion and potatoes CBSE Study Material Unit III 90 1
v. K+ CBSE Study Material Unit I 15 1
vi. Cashewnut and almond CBSE Study Material Unit I 6 1

SECTION B: SUBJECTIVE TYPE QUESTIONS
Source Material
Unit/ Page no.
Q. (NCERT/PSSCIVE/
QUESTION Chap. of source Marks
No. CBSE Study
No. material
Material)
Answer any 3 out of the given 5 questions on Employability Skills in 20 – 30 words each (2 x 3 = 6 marks)
Q. 7 Four reasons why listening attentively is NCERT UNIT I 3,4 ½X4=2
important-
1. to obtain information

2

2. to understand
3. to enjoy
4. to learn
5. to build and maintain relationships
6. to resolve conflicts
Any other, Any four
Q. 8 Four characteristics of entrepreneurship NCERT UNIT IV 80 ½X4=2
are-
1. An economic activity done to create,
develop and maintain a profit-
oriented organisation.
2. It begins with identifying an
opportunity as a potential to sell and
make profit in the market.
3. Deals with optimisation in utilisation
of resources.
4. It is the ability of an enterprise and an
entrepreneur to take risks.
Any other, Any four
Q. 9 Four ways to maintain positive attitude- NCERT UNIT II 25 ½X4=2
1. Start the day with a morning
routine.
2. Feed the mind with positivity, read
motivating books, listen to music
with uplifting lyrics, watch
inspiring movies, etc.
3. Be proactive.
4. Focus on constructive and positive
things.
5. Learn from failures.
6. Learn to focus on the present.
7. Move towards your goals and
dreams.
Any other, Any four
Q. 10 Four advantages of presentation NCERT UNIT III 63 ½X4=2
software-
1. They are interesting as they have
features like images, videos,
animation and music.
2. Making changes in digital
presentations is easy.
3. A digital presentation can be shown to
a much larger audience by projecting
on a screen.
4. The presentation can be printed and
distributed to the audience.
Any other, Any four
Q. 11 Four benefits of green jobs are- NCERT UNIT V 115 ½X4=2
1. increase the efficiency of energy
and
2. raw material.

3

3. reduce greenhouse gas emissions.
4. control waste and pollution.
5. protect and restore ecosystems.
6. support adaptation to the effects
of climate change.
Any other, Any four
Answer any 3 out of the given 5 questions in 20 – 30 words each (2 x 3 = 6 marks)
Q. 12 Organic agriculture is a unique production CBSE Study Material Unit II 76 2
management system which promotes and
enhances agro-ecosystem health, including
biodiversity, biological cycles and soil
biological activity, and this is accomplished
by using on-farm agronomic, biological and
mechanical methods in exclusion of all
synthetic off-farm inputs.
Q. 13 The Indian Banglore Method, The Indian CBSE Study Material Unit I 32, 33, 2
Indore Method, Indian Indore heap method, 34
Indian Coimbatore method, NADEP method,
ADCO Method.
Q. 14 The capability of soil to produce specified CBSE Study Material Unit I 11 2
crop yield under well-defined and specified
systems of management of inputs and
environmental conditions.
Q. 15 There are three main principles: CBSE Study Material Unit IV 120 2
A. Prevention / delay the microbial
decomposition of the food.
B. Prevention / delay the shelf decomposition
of the food.
C. Prevention of damage by insects, animals,
mechanical causes etc.
Q. 16 The Mega Food Parks Scheme (MFPS) is the CBSE Study Material Unit III 113 2
flagship program of the Ministry of Food
Processing Industries (MFPI) during the 11th
five-year plan. The scheme aims to accelerate
the growth of food processing industry in the
country through facilitating establishment of
strong food processing infrastructure backed
by an efficient supply chain.
Answer any 2 out of the given 3 questions in 30– 50 words each (3 x 2 = 6 marks)
Q. 17 Problems of Jelly making CBSE Study Material Unit IV 132 3
Jelly is failed to set: -Jelly is failed to set due
to addition of too much sugar, lake of acid the
end-point, cooking below the end-point,
cooking beyond the end-point and prolonged
cooking.
Cloudy or foggy jelly: -Cloudy or foggy jelly
due to use of non-clarified juice or extract, use
of immature fruits, over-cooking, non-removal
of scum, faulty pouring and premature
gelation.
Formation of crystals in jelly: -Formation of
crystals in jelly due to addition of excess
sugar and also to over-concentration of jelly.

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Syneresis or weeping of jelly: - Syneresis or
weeping of jelly is the phenomenon of
spontaneous exudation of fluid from a gel is
called syneresis and weeping and is caused by
excess of acid, too low concentration of
sugar, insufficient pectin, premature gelation
and fermentation
Q. 18 Puffing: - Puffed grains are often used as CBSE Study Material Unit III 106 3
breakfast cereals or as snack food. During
puffing, grains are exposed to a very high
steam pressure which causes the grain to
burst open. The puffed grains can be
further processed by toasting, coating or
mixing with other ingredients.
Flaking: - Flaked cereals are partially
cooked and can be used as quick-cooking or
ready to eat foods. The grains are softened
by partially cooking in steam. They are then
pressed or rolled into flakes which are
dried. The flakes are eaten crisp and should
have a moisture content of below 7%.
Q. 19 1. Stunted growth may occur because of CBSE Study Material Unit I 16, 17 3
reduction in cell division.
2. Pale green to light yellow colour
(chlorosis) appears first on older leaves,
usually starting at the tips.
3. Depending on the severity of deficiency,
the chlorosis could result in the death
and/or dropping of the older leaves.
4. Plants more susceptible to weather stress
and disease.
5. N deficiency causes early maturity in
some crops, which results in a
significant reduction in yield and quality.
Answer any 3 out of the given 5 questions in 50– 80 words each (4 x 3 = 12 marks)
Q. 20 Importance of Soil Organic Carbon: -While CBSE Study Material Unit I 26, 27, 4
the agricultural sector has the ability to 28
impact the carbon cycle on a large scale,
often through the release of carbon,
farmers have a vested interest in retaining
and increasing soil organic carbon for
individual fields because soil and yield tend
to improve when the soil organic carbon
level increases. Higher soil organic carbon
promotes soil structure or tilth meaning
there is greater physical stability. This
improves soil aeration (oxygen in the soil)
and water drainage and retention, and
reduces the risk of erosion and nutrient
leaching. Soil organic carbon is also
important to chemical composition and
biological productivity, including fertility
and nutrient holding capacity of a field. As
carbon stores in the soil increase, carbon is

5

―sequestered, and the risk of loss of other
nutrients through erosion and leaching is
reduced. An increase in soil organic carbon
typically results in a more stable carbon
cycle and enhanced overall agricultural
productivity, while physical disturbances of
the soil can lead to a net loss of carbon into
the surrounding environment due to
formation of carbon dioxide (CO2).
Management practices that can
increase soil organic carbon

Management Functions and
practices explanation

Conservation tillage
practices including
Conservation no-till management
tillage practices aid
in storing soil
organic carbon,
keeping the physical
stability of the soil
intact.
When reduced-till
systems are
combined with
residue management
and manure
management, soil
organic
carbon can increase
over time.

Returning crop
residue to the soil
Crop residue adds carbon and
management helps to
maintain soil
organic matter.

Cover crops can
increase soil carbon
pools by adding both
Cover crops root
and above ground
biomass. Covers also
reduce the risk of soil
erosion and the
resulting loss of

6

carbon with soil
particles.
Cover crops also
enhance nutrient
cycling and increase
soil
health over time.

Adding organic
amendments such as
Manure and manure or compost
compost can
directly increase soil
carbon, and also
result in increased
soil
aggregate stability.
This enhances the
biological buffering
capacity of the soil,
resulting in greater
yields and yield
stability over time.
Crop selection

Perennial crops
eliminate the need for
yearly planting and
increase soil organic
carbon by root and
litter decomposition
post-harvest. Crops
with greater root
massin general add to
root decomposition
and physically bond
aggregates together.
Using high residue
annual crops can also
help reduce net
carbon loss from
cropping systems.

Q. 21 The Government of India is promoting organic CBSE Study Material Unit II 80, 81 4
farming through various schemes like
National Project on Organic Farming: - Under
National Project on Organic Farming (NPOF)
scheme, assistance up to 25% and 33% of
financial outlay up to a ceiling of Rs. 40 lakhs
and Rs. 60 lakhs respectively is provided as
back ended subsidy through NABARD for
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establishment of bio- pesticides/biofertilizers
production units and agro waste compost
production units respectively. Under NPOF, a
total of 56 nos. biofertilizers production units
and 17 nos. of fruit/vegetables waste compost
units have been established in the country.
Government has been advocating integrating
use of chemical fertilizers and organic
manures including biofertilizers for increasing
production of major crops.
National Horticulture Mission: - Besides,
under National Horticulture Mission (NHM)
and Horticulture Mission for North East &
Himalayan States (HMNEH), financial
assistance is provided for setting up vermi-
compost production units @ 50% of the cost
subject to a maximum of Rs. 30,000/- per
beneficiary, for adoption of organic farming @
Rs.10,000/- per hectare for maximum area of 4
hectare per beneficiary and for organic
farming certification @ Rs.5.00 lakh for a group
of farmers covering an area of 50 hectares.
Rashtriya Krishi Vikas Yojna: - Assistance for
promotion of organic farming on different
components are also available under Rashtriya
Krishi Vikas Yojana (RKVY) with the approval of
State Level Sanctioning Committee.
National Food Security Mission: - Under
National Food Security Mission (NFSM) on
Pulses, including Accelerated Pulses
Production Programme (A3P), assistance for
popularizing Rhizobium culture/Phosphate
Solubilizing bacteria is provided to the farmers
under cluster demonstrations.
Promoting the use of Biofertilizer: - Central
Government has notified biofertilizers like
Rhizobium, Azotobacter, Azospirillum,
Acetobacter, PSB, KMB, Zinc Solubilizing
bacteria under Fertilizer Control Order (FCO).
Similarly, under Initiative for Nutritional
Security through Intensive Millets Promotion
(INSIMP) Programme, Phosphate Solubilising
Bacteria/Azotobacter culture is provided to
the farmers as part of technology
demonstration. Further, under National
Project on Management of Soil Health and
Fertility (NPMSH&F) financial assistance of Rs
500 per hectare is provided to promote use of
organic manure.
ICAR Contribution in Promoting Organic
Farming: - All India Network Project on Soil
Biodiversity-Biofertilizers is implemented by
Indian Council of Agricultural Research (ICAR)
for R & D on biofertilizers. The ICAR has
developed technologies to prepare various
types of organic manures such as

8

phosphocompost, vermi compost, municipal
solid waste compost etc. Improved and
efficient strains of biofertilizers specific to
different crops and soil types are being
developed under Network Project on
biofertilizers.
The financial assistance is provided on the
basis of project proposals received from States
including Maharashtra. Indian Council of
Agricultural Research (ICAR) under Network
Project on Organic Farming, with lead center
at Project Directorate for Farming Systems
Research Modipuram is developing package of
practices of different crops and cropping
system under organic farming in different
agro-ecological regions of the country.
Q. 22 Post-Harvest Factors CBSE Study Material Unit III 100, 101 4
Water relations: The termination of life of the
harvested flowers depends on water uptake
and transport, water loss and the capacity of
the flower tissue to retain its water. A water
deficit and wilting develop, when the
transpiration exceeds absorption of water.
The rate of water uptake of cut flowers
depends on transpiration pull, temperature
and composition of solutes. Disruption of
water columns in stem vessels by air
embolism and resistance to water flow in
stems, also develop water deficit.
Acidification of water and addition of wetting
agent and flower food in the holding solution
markedly improve water uptake of cut
flowers.
Respiration: The rate of respiration depends
on quantity of carbohydrates available in the
harvested flowers, temperature and the use of
certain chemicals to regulate it. With higher
temperature, there is faster rate of respiration
and burning of the tissue. Consequently, the
life of flowers is shortened.
Relative humidity: It has, bearing on the
transpiration rate. Higher the humidity in the
air, less is the transpiration rate and vice-versa.
Growth regulators: Postharvest life of flowers
can be controlled by growth regulators. Water
relation changes associated with flower
senescence are also influenced by growth
regulators. Cytokinins delay senescence of
some cut flowers. Depending upon the
concentrations, GA in some cases promotes
longevity of flowers, while this is also used in

9

bud opening solution. The IAA promotes
ethylene production of isolated carnation
petals. In contrast, the senescence and
abscission of poinsettia flowers is delayed by
auxin.

Preservative solution: Preservatives in the
form of tablets or powder are prepared from a
mixture of chemicals-sugars, germicides, salts
and growth regulators. Various types of
conditioners are sugar and biocide,
antiethylene compound, and hydrated
compound. The flowers like gladiolus,
carnation, chrysanthemum and freesia are
benefited most by the pretreatment.
Anti-ethylene compounds in preservative
solutions reduce the action of ambient
ethylene as well as autocatalytic production of
ethylene by fresh cut flowers. Fresh cut
flowers responding to silver thio sulphate are
carnation, orchids, gypsophila, gladiolus,
gerbera, snapdragon, alstromaeria,
agapanthus, anemone and sweet pea.
Greatest improvement in cut flower quality
and longevity is obtained when DICA or DDMH
were combined with sucrose.
Pre-cooling and storage: Precooling is
essential for removing field heat from flowers.
This is done either by forced air cooling or
hydrocooling to bring down temperature from
200-300C to 10C in a relatively short period.
Other methods are room cooling and vacuum
cooling. Flowers can be stored for a longer
period at low temperature. There are two
methods of cold storage-wet and dry. Wet
method is short-term storage, in which cut
stems are dipped in water. Dry storage is more
labour-intensive method and costly. The
controlled atmosphere based on reduction of
respiration rates, conservation of respirable
substrates during, storage, and delay in
ethylene-triggered changes cause senescence.
It involves the use of increased level of CO2 and
decreased levels of O2 in the atmosphere, low
storage temperature and prevention of the
build-up of endogenous ethylene.
Packing and transporting: Lower rate of
transpiration, respiration and cell division
during transportation, are essential for long

10

storage life and keeping quality. Before
packing, flowers should be dried. They should
be treated with systemic insecticides and
miticides. Packing must ensure protection of
flowers against physical damage, water loss
and external conditions detrimental to
transported flowers. Boxes made of
corrugated fibre boards are good. Flowers
sensitive to geotropic bending must be
transported in an upright position. The flowers
should be transported at an optimal low
temperature. The relative humidity of the air
during precooling and shipment of cut flowers
should be maintained at the level of 95-98%.
Lack of light during prolonged transportation
particularly at high temperature causes
yellowing of leaves in many flowers. Shipment
of flowers is usually done by road, air and sea.
For short distance and time period shorter
than 20 hr, cut flowers may be transported in
insulated trucks without refrigeration after
precooling and proper packing. Air shipment is
quickest and usually the temperature is not
controlled during the flight the flowers should
be pulsed with STS prior to air shipment.
Q. 23 Principles of Landscape Gardening CBSE Study Material Unit V 185, 186 4

A. Balance: -Balance is a psychological sense of
equilibrium. As a design principle,
balanceplaces the parts of a visual in an
aesthetically pleasing arrangement. In visual
images, balance is formal when both sides are
symmetrical in terms of arrangement. Balance
is informal when sides are not exactly
symmetrical, but the resulting image is still
balanced. Informal balance is more dynamic
than formal balance and normally keeps the
learner's attention focused on the visual
message. There are three main types of
balance, horizontal balance, vertical balance,
radial balance.

B. Proportion: -Proportion refers to the
relative size and scale of the various elements
in a design. The issue is the relationship
between objects, or parts, of a whole. This
means that it is necessary to discuss
proportion in terms of the context or standard
used to determine proportions.

11

C. Perspective: -Perspective is created through
the arrangement of objects in two-
dimensional space to look like they appear in
real life. Perspective is a learned meaning of
the relationship between different objects
seen in space.

Is the dark rectangle in front of a circle, or
beside a semi-circle? Perspective adds realism
to a visual image. The size of a rectangle means
little until another object gives it the size of a
desk, or the size of a building. Perspective can
be used to draw the audience into a visual.
Perception can be achieved through the use of
relative sizes of objects, overlapping objects,
and blurring or sharpening objects.

D. Emphasis: -Emphasis is used by artists to
create dominance and focus in their work.
Artistscan emphasize color, value, shapes, or
other art elements to achieve dominance.
Various kinds of contrast can be used to
emphasize a center of interest.

E. Movement: -The way the artist leads the eye
in, around, and through a composition. The
path the eye follows. Motion or movement in
a visual image occurs when objects seem to be
moving in a visual image. Movement in a visual
image comes from the kinds of shapes, forms,
lines, and curves that are used.

F. Pattern: -Pattern uses the art elements in
planned or random repetition to enhance
surfaces or paintings or sculptures. Patterns
often occur in nature, and artists use similar
repeated motifs to create pattern in their
work. Pattern increases visual excitement by
enriching surface interest.

G. Repetition: -Repetition works with pattern
to make the artwork seem active. The
repetition of elements of design creates unity
within the artwork.

H. Rhythm: -Rhythm is the repetition of visual
movement of the elements-colors, shapes,
lines, values, forms, spaces, and textures.
Variety is essential to keep rhythms exciting
and active, and to avoid monotony. Movement
and rhythm work together to create the visual
equivalent of a musical beat.

12

I. Variety: -Variety provides contrast to
harmony and unity. Variety consists of the
differences in objects that add interest to a
visual image. Variety can be achieved by using
opposites or strong contrasts. Changing the
size, point of view, and angle of a single object
can add variety and interest to a visual image.

J. Harmony: -Harmony in visual design means
all parts of the visual image relate to and
complement each other. Harmony pulls the
pieces of a visual image together. Harmony can
be achieved through repetition and rhythm.
Repetition reemphasizes visual units,
connecting parts and creating an area of
attention. Rhythm is the flow depicted in a
visual. Rhythm helps direct eye movement.

Patterns or shapes can help achieve harmony.
By repeating patterns in an interesting
arrangement, the overall visual image comes
together.

K. Unity: -Unity means the harmony of the
whole composition. The parts of a composition
made to work together as a total visual theme.
Unity is the relationship among the elements
of a visual that helps all the elements function
together. Unity gives a sense of oneness to a
visual image. In other words, the words and
the images work together to create meaning.

L. Contrast: -Contrast is in opposition to
harmony and should not be overdone.
Occasional contrasts are used to create an eye-
catching feature in a garden; for example,
contrasting foliage texture, colour or form
provides a focal point in the garden.

Q. 24 Components of Jam CBSE Study Material Unit IV 129,133 4
Fruit Pulp: -45%
TSS: -68%
Acidity: -0.5-0.6%
Water: -33-38%

Processing of Jam

Selection of fruit: -Fully ripe fruit should be
harvested for Jam making. Jam is best fruit for
Jam making. Pineapple, carrot, strawberry,
banana, peach, pear also used for jam making.
Washing/Cleaning of fruit: - Fruit should be
cleaned by clean water.

13

Preparation of Fruit: -Fruit should be peeled
and remove of core material for Jam making.
Blanching: - Blanching is the heating of fruit
or vegetables for a short time with either
steam or water, and is an essential step
before canning, drying or freezing of food.
This heating process is not meant to cook the
food but to inactivate substances that would
otherwise adversely affect the nutrient
content, colour, flavour or texture during
subsequent processing and storage.
Cooking with Sugar: - Fruit pulp start cooking
with 1/3 quantity with sugar. Aftersome time
add remaining sugar.
Adding of Citric Acid: - For enhancement of
test citric acid should be added at
103oCtemperature.
Judging of End-Point: -
Sheet or Flake test: -A small portion of jam is
taken out during boiling, in a spoon or wooden
ladle and cooled slightly, it is then allowed to
drop. If the product falls off in the form of a
sheet or flakes instead of flowing and a
continuous stream or syrup, it means that the
end-point has been reached and product is
ready, boiling is continued till the sheet is
positive.
Temperature: -1050C.
TSS: - 68-70%
Weight Test: - If total weight of jam is 1.5
time is more than sugar weight, jam is
prepared.
Packing: -Jam should be fill in glass jar.
Storage: -Jam should be stored at dry and
cool place.

14

Flow-Sheet for Processing of Fruits Jam

0

15

Study Materials
Notes

Model Papers Class 6 Notes

Sample Papers Class 7 Notes
Half Yearly Sample Papers Class 8 Notes

Class 9 Notes
Important Resources
Class 10 Notes
Periodic Table
Class 11 Notes
Writing Skills / Formats

Maps of India / World Class 12 Notes

Books and Solutions

NCERT Books
NCERT Book Solutions
HC Verma Chapter Wise Solutions
RD Sharma Solutions
CGBSE Solutions