Goa Board Class 10 Question Paper Mar 2019 Food Processing Pre Vocational

2019 IV 09 0930 Seat No.

Time : 2 Hours FOOD PROCESSING
Pre-Vocational (Home Science Group)

Subject Code

S 0 4 7

Total No. of Questions : 4 (Printed Pages : 3) Maximum Marks : 40

INSTRUCTIONS : (i) Answer each question on a fresh page.

(ii) Write the question and sub-question number clearly.

(iii) All questions are compulsory.

(iv) Figures to the right indicate full marks.

1. (A) Fill in the blanks with appropriate words given in the brackets : 1

(i) Blanching is also known as scalding, parboiling or...........................

(Pre cooking, Lye peeling, Lacquering)

(ii) The machines used to grade fruits and vegetables are roller grader
and......................................... .

(Basket grader, Screw grader, Macro grader).

(i) State the disadvantages of using glass containers in food processing
industry. 2

(ii) Why is syrup added in canned fruits ? 2

(iii) How is the quality of food materials judged ? 2

(C) Answer the following question in 40-50 words : 3

Write a short note on ‘‘wood’’ as a packaging material for different types of
processed foods.
S-047 1 P.T.O.

2. (A) Match the items in column ‘A’ with the appropriate answer in column ‘B’ : 1

Column A Column B

(i) Anthocyanin (i) Green

(ii) Chlorophyll (ii) Red and violet

(iii) Yellow and orange.

(i) Name the different instruments used to measure size and shape of
fruits and vegetables. 2

(ii) List the preventive measures to control enzymatic browning in fruits
and vegetables. 2

(iii) Mention the different types of products that are packed in retort
pouch. 2

(C) Answer the following question in 40-50 words : 3

State the importance of colour in sensory group for quality characteristics
of fruits and vegetables.

3. (A) Answer the following question in one or two words : 1

Name the microorganisms that mostly grows in canned meat and poultry
products.

(i) Explain the term ‘‘Vienna Sausages.’’ 2

(ii) What will be the effect if sodium nitrite is not added in luncheon
meat ? 2

(iii) Name the basic ingredient of soup and explain the method to

prepare it. 2
S-047 2

(C) Answer the following question in 40-50 words : 3

Write a short note on ‘‘baby foods.’’

4. (A) Answer the following questions in one line each : 2

(i) How do bacteria multiply ?

(ii) Why are pseudo yeasts unsuitable for fermentation ?

(B) Answer the following question in 20-30 words :

Distinguish between yeast and bacteria. (Any two points) 2

(C) Answer the following questions in 40-50 words each :

(i) Explain any six important groups of bacteria. 3

(ii) How is pectin test carried out while preparing guava Jelly ? 3

S-047 3 P.T.O.