Goa Board Class 12 Question Paper Mar 2019 Food Science and Costing

2019 III 12 1000 Seat No.

Time : 2 Hours Food Science & Costing

Subject Code

V 2 8 6

Total No. of Questions : 5 (Printed Pages : 3) Maximum Marks : 50

INSTRUCTIONS : (i) Answer question no. 1 of each unit in 1 or 2 words.

(ii) Answer question no. 2 of each unit in about 30 words.

(iii) Answer question no. 3 of each unit in about 50 words.

(iv) Answer question no. 4 of each unit in about 100 words.

(v) Answer each question on a fresh page.

(vi) Write the number of the questions and sub-questions clearly.

(vii) Figures to the right indicate full marks.

Unit I

1. (1) Cost which tend to be constant at all levels of production. 1

(2) Define the term recruitment. 2

(3) Explain the internal sources of recruitment. 3

(4) Explain the three elements of cost. 4

Unit II

2. (1) ...................... budget aims to supply finished goods to meet the needs of the

customers. 1

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(2) Explain the following : 2

(a) Fixed Budget

(b) Flexible Budget.

(3) What are the causes of poor industrial relationship. 3

(4) Explain the following obstacles of food cost control : 4

(a) Unpredictability of volume in business

(b) Perishability of foods.

Unit III

3. (1) A special type of spoilage that is found in fat and fatty food. 1

(2) What are the properties of fats and oils ? 2

(3) How will you prevent rancidity in fats and oils. 3

(4) Explain the functions and uses of fats and oils in bakery. 4

Unit IV

4. (1) Name the sugar present in fruit juice and honey. 1

(2) Explain the following properties of sugar : 2

(a) Appearance and solubility

(b) Absorption of moisture.

(3) Describe the following non-crystalline candies : 3

(a) Caramel

(b) Brittles

(c) Butter scotch.

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(4) Explain the types of syrups used as sweeteners. 4

Or

What are the factors affecting crystallization ?

Unit V

5. (1) Iodization of salt is an example of ...................... . 1

(2) What are bleaching and maturing agents ? 2

(3) Classify the following food additives : 3

(a) Preservatives

(b) Humectants

(c) Stabilizers.

(4) List down the guidelines to be followed when additives are used in food. 4

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