Goa Board Class 12 Question Paper 2025 Food Science & Costing

2025 II 13 0930 Seat No.

Time : 2 Hours FOOD SCIENCE AND
COSTING
Subject Code

V 4 2 8 6

Total No. of Questions : 23 (Printed Pages : 4) Maximum Marks : 50

INSTRUCTIONS : (i) The question paper consists of 4 main Sections (A, B,
C & D) with a total of 23 questions.
(ii) Section A has a total of 8 questions out of which Question
Nos. 1 to 4 are Multiple Choice Questions and Question
Nos. 5 and 6 are to be answered in one word or two
words or phrase and Question Nos. 7 & 8 are to be
answered in one sentence each.

(iii) Attempt all the questions however internal choice is
given for Question Nos. 20 & 23.

(iv) Figures to the right indicate marks allotted to each
question.
(v) Write the number of each question clearly on the
answer book.

(vi) Draw diagrams neatly with a pencil wherever
required.

SECTION A
1. A force that takes steps to ask the management to give promotions to eligible
employees are called .................................. . 1

• Labour Unions
• Relatives and Friends

• Promotions
• Employment Agencies
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2. A management tool used for short term planning and control is

called ............................ . 1

• Budgeting

• Budgetary Planning

• Budgetary Control

• Budget

3. For the conversion of material into finished goods human efforts required is

known as .................................... . 1

• Direct Expense

• Direct Labour

• Labour

• Indirect Expense

4. A budget done for a given set of conditions for an estimated level of activity

is called ....................................... . 1

• Sales Budget

• Flexible Budget

• Selling Expense Budget

• Fixed Budget

5. Name the term used when oxygen attacks the double bond of fatty

acids. 1

6. Name a non-crystalline candy that is pure white in colour and are harder

than caramels and molasses and are added to prevent crystallization. 1

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7. What is the leavening agent used along with sodium bicarbonate to substitute

yeast in doughnuts and pizzas. 1

8. What is the natural sugar present in milk ? 1

SECTION B

9. How do schools, colleges and universities become external sources of

recruitment ? 2

10. What are the sources of fats and oils ? 2

11. Explain in brief about molasses and honey and note their uses. 2

12. State any two remedies to prevent rancidity from occurring in fats and

oils. 2

13. What is meant by term “flavour reversion” ? 2

14. Explain in brief about anti-caking and flow conditioners used as food

additives. 2

SECTION C

15. Explain the “Job Specification of a Head Cook”. 3

16. Write and explain any 3 points from the classification of food additives “as

added nutrients”. 3

17. What is semi-variable cost ? Explain with the help of a neat diagram. 3

18. State the following functions and uses of fats and oils in bakery products : 3

(a) To provide flavour

(b) Influence on Keeping Qualities

(c) Emulsifying Properties

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19. Explain the following functions of sugar : 3

(a) Colour

(b) Preservative

(c) Activator

20. Give a detailed explanation of the test, temperature and uses of the stages
of sugar cookery for the following stages of crystalline candies : 3

(a) Smooth Stage

(b) Thread Stage

(c) Soft Ball Stage.

Or

Give a detailed explanation of the factors affecting crystallization : 3

(a) Temperature

(b) Agitation

(c) Interfering Agent

SECTION D

21. Explain any 4 causes of poor industrial relationship. 4

22. Define the following elements of the master budget : 4

(a) Sales Budget

(b) Selling Expense Budget

(c) Distribution Budget

(d) Marketing Budget

23. Explain about ‘colours which do not require certification’. 4

Or

State any 4 guidelines to be considered when an additive is used in
food. 4

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