NIOS Class 12 October 2024 Question Paper Preservation Of Fruits and Vegetables

This Question Paper consists of 18 questions and 3 printed pages.
ß‚ ¬˝‡Ÿ-¬òÊ ◊¥ 18 ¬˝‡Ÿ ÃÕÊ 3 ◊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. Answers 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-363-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 questions.
ÁŸŒ¸‡Ê — ‚÷Ë ¬˝‡Ÿ •ÁŸflÊÿ¸ „Ò¥ ÃÕÊ ¬˝àÿ∑§ ¬˝‡Ÿ ∑§ •¥∑§ ©‚∑§ ‚Ê◊Ÿ ÁŒ∞ ª∞ „Ò¥–

(1) Answers 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 has 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–

State whether the following statements are true or false : 1x6=6
ÁŸêŸÁ‹Áπà ∑§ÕŸ ‚àÿ „Ò ÿÊ •‚àÿ —
1. Non vegetarian foods like fish can also be sun dried. 1
◊¿U‹Ë ¡Ò‚ ◊Ê¥‚Ê„Ê⁄UË πÊl ¬ŒÊÕÊZ ∑§Ê ÷Ë œÍ¬ ◊¥ ‚ÈπÊÿÊ ¡Ê ‚∑§ÃÊ „Ò–

2. All food labels should follow principles laid down by QCI. 1
‚÷Ë πÊl ‹’‹Ê¥ ∑§Ê QCI mÊ⁄UÊ ÁŸœÊ¸Á⁄Uà Á‚hÊ¥ÃÊ¥ ∑§Ê ¬Ê‹Ÿ ∑§⁄UŸÊ øÊÁ„∞–

3. CLASS 1 preservatives are to be used in limited quantity. 1
CLASS 1 ¬Á⁄U⁄UˇÊ∑§Ê¥ ∑§Ê ©¬ÿÊª ‚ËÁ◊à ◊ÊòÊÊ ◊¥ Á∑§ÿÊ ¡ÊŸÊ øÊÁ„∞–

4. Control of moisture in foods is very important from preservation point of view. 1
‚¥⁄UˇÊáÊ ∑§Ë ŒÎÁc≈U ‚ πÊl ¬ŒÊÕÊZ ◊¥ Ÿ◊Ë ∑§Ê ÁŸÿ¥òÊáÊ ’„Èà ◊„àfl¬Íáʸ „Ò–

5. Brine solution is made of water, salt and oil. 1
πÊ⁄UÊ ¬ÊŸË ‚ÊÀÿ͇ʟ ¬ÊŸË, Ÿ◊∑§ •ÊÒ⁄U Ã‹ ‚ ’ŸÃÊ „Ò–

6. Silica Gel helps in storage of dried foods. 1
Á‚Á‹∑§Ê ¡‹ ‚Íπ πÊl ¬ŒÊÕÊZ ∑§ ÷¥«UÊ⁄UáÊ ◊¥ ◊ŒŒ ∑§⁄UÃÊ „Ò–

68/ACV/O-363-A ] 2 [ Contd...

Answer the following questions :
ÁŸêŸÁ‹Áπà ¬˝‡ŸÊ¥ ∑§ ©ûÊ⁄U ŒËÁ¡∞ —

7. Name any four ways to advertise your products. 2
•¬Ÿ ©à¬ÊŒÊ¥ ∑§Ê ÁflôÊʬŸ ∑§⁄UŸ ∑§ Á∑§ã„Ë¥ øÊ⁄U Ã⁄UË∑§Ê¥ ∑§ ŸÊ◊ ’ÃÊß∞

8. List four ingredients used in pickling. 2
•øÊ⁄U ’ŸÊŸ ◊¥ ¬˝ÿÈÄà øÊ⁄U ‚Ê◊Áª˝ÿÊ¥ ∑§Ë ‚ÍøË ’ŸÊ∞°–

9. Mention any four factors responsible for food spoilage. 2
÷Ê¡Ÿ π⁄UÊ’ „ÊŸ ∑§ Á‹∞ ©ûÊ⁄UŒÊÿË Á∑§ã„Ë¥ øÊ⁄U ∑§Ê⁄U∑§Ê¥ ∑§Ê ©À‹π ∑§ËÁ¡∞–

10. Mention any four types of paper used in packaging. 2
¬Ò∑§Á¡¥ª ◊¥ ¬˝ÿÈÄà ∑§Êª¡ ∑§ Á∑§ã„Ë¥ øÊ⁄U ¬˝∑§Ê⁄UÊ¥ ∑§Ê ©À‹π ∑§⁄¥U–

11. List any four types of packaging material. 2
Á∑§ã„Ë¥ øÊ⁄U ¬˝∑§Ê⁄U ∑§Ë ¬Ò∑§Á¡¥ª ‚Ê◊ª˝Ë ∑§Ë ‚ÍøË ’ŸÊ∞°–

12. What do you mean by ‘Osmosis’ ? 2
¬⁄UÊ‚⁄UáÊ ‚ •Ê¬ ÄÿÊ ‚◊¤ÊÃ „Ò¥?

13. Mention any three properties of glass containers. 3
∑§Ê°ø ∑§ ’øŸÊ¥ ∑§ Á∑§ã„Ë¥ ÃËŸ ªÈáÊÊ¥ ∑§Ê ©À‹π ∑§⁄¥U–

14. List any six points to be kept in mind while making squashes. 3
SÄflÒ‡Ê ’ŸÊÃ ‚◊ÿ äÿÊŸ ◊¥ ⁄UπŸ ÿÊÇÿ Á∑§ã„Ë¥ ¿U„ Á’¥ŒÈ•Ê¥ ∑§Ë ‚ÈøË ’ŸÊ∞°–

15. Mention any three points of evaluation of jam or jelly. 3
¡Ò◊ ÿÊ ¡‹Ë ∑§ ◊ÍÀÿÊ¥∑§Ÿ ∑§ Á∑§ã„Ë¥ ÃËŸ Á’¥ŒÈ•Ê¥ ∑§Ê ©À‹π ∑§⁄¥U–

16. In three steps, explain the method of blanching. 3
ÃËŸ ø⁄UáÊÊ¥ ◊¥ é‹Ò¥Áø¥ª ∑§Ë ÁflÁœ ‚◊¤ÊÊß∞–

17. List ten factors to remember while purchasing raw material for food preservation. 5
πÊl ‚¥⁄UˇÊáÊ ∑§ Á‹∞ ∑§ìÊÊ ◊Ê‹ π⁄UËŒÃ ‚◊ÿ ÿÊŒ ⁄UπŸ ÿÊÇÿ Œ‚ ∑§Ê⁄U∑§Ê¥ ∑§Ë ‚ÍøË ’ŸÊ∞°–

18. Elaborate the steps in the preparation of pickle. 5
•øÊ⁄U ∑§Ë ÃÒÿÊ⁄UË ∑§ ø⁄UáÊÊ¥ ∑§Ê ÁflSÃÊ⁄U ‚ fláʸŸ ∑§⁄¥U–

-oOo-

68/ACV/O-363-A ] 3 [ Contd...