MBOSE Class 10 Question Paper 2026 for Food Processing

FOR MBOSE CLASS 10 EXAM PREPARATION

MBOSE Class 10 2026
Question Paper · Food
Processing
EXAM YEAR TYPE SUBJECT

MBOSE Class 10 2026 Question Paper Food Processing

Notes · Sample Papers · Previous Year Papers · Mock Tests

m
m .co

m .co s e m
se g l a
a

Total No. of Printed Pages—4
26/VC/FP

m
m .co
m .co 2026
s e m
s e l a
g l a FOOD PROCESSING ag
a ( Vocational Course )

Full Marks : 30

Time : 1 hour

The figures in the margin indicate full marks for the questions
o m
Choose and write the correct answerm
. c
s e : 1×8=8

l a
1. Which method of cookinggcauses least nutrient loss?
a
(a) Boiling

(b) Stir-frying

(c) Microwaving

(d) Steaming
m
m
c. o2. The chemical used for caustic peeling is m .co
m s e
s e (a) sodium chloride
g la
g la (b) sodium carbonate a
a
(c) sodium hydroxide

(d) sodium bicarbonate

/26 [ P.T.O.

m .
.co s e m
s em l a
g la ag
a For more Question Papers, Sample Papers, Notes & Syllabus visit Page 1 of 4

( 2 )

3. In deaeration, the solubility of gas in water _____ as the
temperature increases.

(a) decreases

(b) increases

(c) remains constant

(d) None of the above

4. GRN stands for

(a) Good Returned Note

(b) Goods Received Note

(c) General Receipt Note

(d) Goods Removal Note

5. What is the purpose of the alcohol test in jelly
preparation?

(a) To check the pH level

(b) To determine acid content

(c) To check pectin content

(d) To judge flavour

26/VC/FP/26 [ Contd.

For more Question Papers, Sample Papers, Notes & Syllabus visit Page 2 of 4

m
m .co

m .co s e m
se g l a
a

( 3 )

6. According to FPO specification for jelly, final product
m
should have
m .co
.co
(a) 90% solids and 10% fruit extract
s e m
s em l a
(b)
g a
65% solids and 45% fruit extract
l ag
a 50% solids and 50% fruit extract
(c)
(d) 80% solids and 20% fruit extract

7. What is the recommended level for sodium benzoate?
(a) 0·5%
(b) 0·4%
m
(c) 0·3%
m .co
(d) 0·2%
s e
l a
ag for
8. Fruit mill machine is used
(a) peeling thick-skinned fruits
(b) chopping fruits into cubes
(c) removing stones on seeds from fruits
(d) crushing hard seedless fruits

o m
o m . c
. cquestions
Answer any four of the following very short answer-type
e m
(Question Nos. 9 to 13) :
em 9. Name the basic ingredients used in the preparation l s1×4=4
a of
las ag
ag tomato ketchup.

10. What is record keeping?

11. Define quality control.

26/VC/FP/26 [ P.T.O.

m .
.co s e m
s em l a
g la ag
a For more Question Papers, Sample Papers, Notes & Syllabus visit Page 3 of 4

( 4 )

12. Name the various elements of a communication cycle.

13. What is AIDA formula for packaging?

Answer any three of the following short answer-type
questions (Question Nos. 14 to 18) : 2×3=6

14. Mention the factors affecting food quality.

15. What is anaerobic digestion and what does it produce?

16. Differentiate between fruit pulp and fruit puree.

17. Differentiate between jam and jelly.

18. Name the different types of paper used for wrapping
foods.

Answer any three of the following long answer-type
questions (Question Nos. 19 to 24) : 4×3=12

19. Draw a flowchart showing the steps involved in the
preparation of jam.

20. Write the principle of HACCP.

21. Write the advantages of aseptic packaging.

22. What is FG supply chain? Write the activities involved in
supply chain for finished goods.

23. What are food additives? Name the six major categories
of food additives.

24. Describe any two methods of determining the pectin
content of fruit extract.


26/VC/FP/26 26K—220

For more Question Papers, Sample Papers, Notes & Syllabus visit Page 4 of 4