Goa Board Class 10 Question Paper 2024 Food Processing

2025

GOA BOARD
QUESTION
PAPERS
2024
Question Papers

Prepare yourself for upcoming Goa
Board Exams

2024 IV 23 0930 Seat No.

Time : 2 Hours FOOD PROCESSING
Subject Code (Pre-Vocational)

S 1 0 4 7

Total No. of Questions : 22 (Printed Pages : 4) Maximum Marks : 40

INSTRUCTIONS : (i) All questions are compulsory.

(ii) Write the question number of the corresponding answers
clearly.

(iii) Figures to the right indicate full marks.

(iv) Question numbers 1 to 4 are Multiple Choice Questions.
(Rewrite the statements choosing the correct alternatives)

(v) Answer question numbers 5 to 8 in 01 or 02 words.

(vi) Answer question numbers 9 to 14 in 30 to 40 words.

(vii) Answer question numbers 15 to 19 in 50 words.

(viii) Answer question numbers 20 to 22 in 100 words.

(ix) Internal choice between question numbers 15 and 16.

(x) Internal choice between question numbers 20 and 21.

1. Caustic soda is also known as ..................... . 1

• Baking soda

• Lye

• Baking powder

• Cream of tartar

S-1047 1 P.T.O.

2. The instrument used for measuring surface colour of fruits and vegetables

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

• Spectrophotometer

• Thermometer

• Speedometer

• Electrometer

3. The three aspects of food quality controls are moral, commercial and ................ .

1

• Legal

• Special

• Forgery

• Appearance

4. ................. detector is used in labeling line to sort out low vacuum jars. 1

• Ultra violate

• Radio flow

• Dud

• Infra red

S-1047 2

5. The process of canning is also known as ..................... . 1

6. Name any one hidden character of process foods and vegetables. 1

7. Stuffed Vienna sausages are smoked and .................... . 1

8. The holding temperature for broth should not be below ................ ºC. 1

9. Write any 2 criteria for the selection of fruits and vegetables for canning. 2

10. What do you mean by the term ‘Lacquering’ ? 2

11. How does ‘Defects’ cause in quality foods ? 2

12. List any two factors that determine ‘Overall Shrinkage Ratio’ in fruits

and vegetables. 2

13. Mention any two benefits of ‘Quality Control System’ in food

industry. 2

14. State any two importance of ‘Industrial packaging’. 2

15. Classify and describe foods according to the ‘ease of spoilage’. 3

Or

16. How can one differentiate between ‘Yeast’ and ‘Mould’. 3

17. Explain any three factors responsible for ‘Spoilage of food’. 3

18. List the sequence of ‘Operating Quality Control’ in processed foods. 3

S-1047 3 P.T.O.

19. Explain any three types of ‘Brewed Vinegar’. 3

20. How is tuna packed during processing ? 4

Or

21. What is ‘Honey combing’ in fish ? 4

22. Briefly explain the recipe to prepare ‘Tomato Sauce’. 4

S-1047 4

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