NIOS Class 12 April 2024 Question Paper Preservation Of Fruits and Vegetables

This Question Paper consists of 18 questions and 7 printed pages.
Bg àíZ-nÌ ‘| 18 àíZ VWm 7 ‘w{ÐV n¥ð> h¢&

Roll No.
AZwH«$‘m§H$
Code No.
67/ACV/A
u
H$moS> Z§0
Set / goQ>

PRESERVATION OF FRUITS AND VEGETABLES
’$bm| Am¡a gpãO¶m| H$m g§ajU
(363)
Day and Date of Examination .....................................................................................
(narjm H$m {XZ d {XZm§H$)
Signature of Invigilators 1. .....................................................................................
({ZarjH$m| Ho$ hñVmja)
2. .....................................................................................

General Instructions :
1. Candidate must write his/her Roll Number on the first page of the Question
Paper.

2. Please check the Question Paper to verify that the total pages and total
number of questions contained in the Question Paper are the same as those
printed on the top of the first page. Also check to see that the questions are
in sequential order.

3. For the objective type of questions, you have to choose any one of the four
alternatives given in the question, i.e., (A), (B), (C) or (D) and indicate your
correct answer in the Answer-Book given to you.

4. Making any identification mark in the Answer-Book or writing Roll Number
anywhere other than the specified places will lead to disqualification of the
candidate.

5. Answer for all questions, including Matching, True or False, Fill in the blanks,
etc., are to be given in the Answer-Book only.

6. Write your Question Paper Code No. 67/ACV/A, Set u on the Answer-Book.

363/ACV/A/704 [ P.T.O.

gm‘mݶ AZwXoe …
1. narjmWu àíZ-nÌ Ho$ nhbo n¥ð> na AnZm AZwH«$‘m§H$ Adí¶ {bI|&
2. H¥$n¶m àíZ-nÌ H$mo Om±M b| {H$ àíZ-nÌ Ho$ Hw$b n¥ð>m| VWm àíZm| H$s CVZr hr g§»¶m h¡ {OVZr àW‘ n¥ð> Ho$ g~go
D$na N>nr h¡& Bg ~mV H$s Om±M ^r H$a b| {H$ àíZ H«${‘H$ ê$n ‘| h¢&
3. dñVw{Zð> àíZm| Ho$ {bE AmnH$mo àíZ Ho$ (A), (B), (C) AWdm (D) Mmam| {dH$ënm| ‘| go H$moB© EH$ ghr CÎma MwZZm
h¡ VWm AnZo ghr CÎma H$mo AmnH$mo CÎma-nwpñVH$m ‘| {bIZm h¡&
4. CÎma-nwpñVH$m ‘| nhMmZ-{M• ~ZmZo AWdm {Z{X©ï> ñWmZm| Ho$ A{V[aº$ H$ht ^r AZwH«$‘m§H$ {bIZo na narjmWu H$mo
A¶mo½¶ R>ham¶m OmEJm&
5. {‘bmZ H$aZm, ghr AWdm µJbV, [aº$ ñWmZ ^aZm, Am{X g{hV g^r àíZm| Ho$ CÎma, CÎma-nwpñVH$m ‘| hr {bI|&
6. AnZr CÎma-nwpñVH$m na àíZ-nÌ H$m H$moS> Z§0 67/ACV/A, goQ u {bI|&

363/ACV/A/704 2

PRESERVATION OF FRUITS AND VEGETABLES
’$bm| Am¡a gpãO¶m| H$m g§ajU
(363)
Time : 2 Hours ] [ Maximum Marks : 40
g‘¶ … 2 KÊQ>o ] [ nyUmªH$ … 40
Note : All questions are compulsory and carry marks as indicated against
each question.
{ZX}e … g^r àíZ A{Zdm¶© h¢ Am¡a à˶oH$ àíZ Ho$ A§H$ CgHo$ gm‘Zo {XE JE h¢&
(1) Answers of all questions are to be given in the Answer-Book given to you.
g^r àíZm| Ho$ CÎma AmnH$mo Xr JB© CÎma-nwpñVH$m ‘| hr {bI|&
(2) 15 minutes time has been allotted to read this question paper. The question
paper will be distributed at 2:15 p.m. From 2:15 p.m. to 2:30 p.m., the
students will read the question paper only and will not write any answer on
the Answer-Book during this period.
Bg àíZ-nÌ H$mo n‹T>Zo Ho$ {bE 15 {‘ZQ> H$m g‘¶ {X¶m J¶m h¡& àíZ-nÌ H$m {dVaU Xmonha ‘|
2:15 ~Oo {H$¶m OmEJm& Xmonha 2:15 ~Oo go 2:30 ~Oo VH$ N>mÌ Ho$db àíZ-nÌ H$mo n‹T>|Jo Am¡a
Bg Ad{Y Ho$ Xm¡amZ do CÎma-nwpñVH$m na H$moB© CÎma Zht {bI|Jo&

Fill in the blanks and write your answer in the answer-book : 1×5=5
[aº$ ñWmZm| H$s ny{V© H$s{OE VWm CÎma-nwpñVH$m ‘| AnZo CÎma {b{IE :

1. The red colour of the beetroot is due to the pigment _____.
MwH$ÝXa ‘| nm¶o OmZo dmbm bmb a§J _____ {nJ‘oÝQ> Ho$ H$maU hmoVm h¡&

2. Sauce is generally _____ sweet than ketchup.
gm°g àm¶… Ho$Mn go _____ ‘rR>m hmoVm h¡&

3. The bottom of a home scale dehydrator is _____.
hmo‘ñHo$b {S>hmBS´>oQ>a H$m Vbm _____ hmooVm h¡&

4. Addition of citric acid in a food stuff helps to _____ its pH.
{H$gr ImÚ-nXmW© ‘| gmB{Q´>H$ E{gS> {‘bmZo go, CgH$m pH _____ hmo OmVm h¡&

5. Fruit squashes with plenty of fruit pulp in them are known as _____.
’$bm| Ho$ ñ¹¡$e {Og‘| ’$bm| H$m ~hþV-gm JyXm {‘bm hmoVm h¡ CÝh| _____ H$hVo h¢&

363/ACV/A/704 3 [ P.T.O.

Choose the correct answer and write (A), (B), (C) or (D) in the answer-book
provided : 1×5=5
ghr CÎma MwZo VWm Xr JB© CÎma-nwpñVH$m ‘| (A), (B), (C) ¶m (D) {bIo§ …

6. The pH range of preserved food should be

(A) 7–14

(B) 8–16

(C) 0–5

(D) 0–7

n[aa{jV ^moOZ H$m pH a|O hmoZm Mm{hE
(A) 7–14

(B) 8–16

(C) 0–5

(D) 0–7

7. Insect infestation in grains is controlled by the use of

(A) methyl bromide

(B) barium carbonate

(C) zinc phosphide

(D) phosphine gas

AZmO ‘| H$s‹S> m| H$s d¥{Õ H$mo amoH$Zo Ho$ {bE {ZåZ{b{IV H$m à¶moJ {H$¶m OmVm h¡?
(A) {‘WmBb ~«mo‘mBS>
(B) ~o[a¶‘ H$m~m}ZoQ>
(C) qµOH$ ’$m°ñ’$mBS>
(D) ’$m°ñ’$sZ J¡g

363/ACV/A/704 4

8. Marmalade is prepared by using which of the following fruits?

(A) Apple

(B) Orange

(C) Banana

(D) Mango

‘m‘©boS> {ZåZ{b{IV ‘| go, {H$g ’$b go ~Zm¶m OmVm h¡?
(A) go~
(B) gÝVam
(C) Ho$bm
(D) Am‘

9. All labels on packaged food material have to follow the principles laid
down by

(A) AGMARK

(B) ECOMARK

(C) ISI

(D) FPO

g^r n¡Ho$ÁS> ImÚ-CËnmXm| Ho$ bo~bm| H$mo {H$gHo$ {gÕmÝVm| H$m nmbZ H$aZm n‹S>Vm h¡?
(A) E½‘mH©$
(B) BH$mo‘mH©$
(C) AmB©0 Eg0 AmB©0
(D) E’$0 nr0 Amo0

363/ACV/A/704 5 [ P.T.O.

10. Benzoic acid is used to preserve jam made using fruits which are

(A) dark coloured

(B) light coloured

(C) very ripe

(D) under ripe

’$bm| go {Z{‘©V O¡‘ ‘| ~|OmoBH$ E{gS> H$mo n[aajH$ Ho$ ê$n ‘| V~ à¶moJ {H$¶m OmVm h¡, O~ ’$b hmoVo
h¡§
(A) Jhao a§J Ho
(B) hëHo$ a§J Ho$
(C) A{YH$ nHo$ hþE
(D) H$‘ nHo$ hþE

Answer the following questions briefly :
{ZåZ{b{IV àíZm| Ho$ g§jon ‘| CÎma Xr{OE :

11. List any six items of information a food label should have. 3
ImÚ-nXmW© Ho$ {H$Ýhr§ N>… V϶m| H$s gyMr ~ZmBE Omo CgHo$ bo~b na hmoZr Mm{hE&

12. How will you evaluate the texture of a jam prepared at home? 3
Ka na ~ZmE JE O¡‘ Ho$ JR>Z H$m ‘yë¶m§H$Z Amn H¡$go H$a|Jo?

13. Why are blanching and fermentation of vegetables done in pickle
preparation? 3
AMma Ho$ ~ZmZo ‘|, gpãO¶m| H$m ãb¢qMJ VWm I‘rarH$aU ³¶m| {H$¶m OmVm h¡?

14. Write down the steps of dehydrating fenugreek leaves. 3
‘oWr Ho$ nÎmo gwImZoo H$s à{H«$¶m H$m dU©Z H$s{OE&

363/ACV/A/704 6

15. List the points to consider in the selection of raw material for pickels. 4
AMma Ho$ {bE, H$ƒo ‘mb H$m MwZmd H$aVo g‘¶, ܶmZ XoZo ¶mo½¶ ~mVm| H$s gyMr ~ZmBE&

16. Illustrate how preservation of food helps to provide variety in meals. 4
ImÚ nXmWm] Ho$ n[aajU H$aZo go ^moOZ ‘| {d{dYVm H¡$go AmVr h¡ ì¶m»¶m H$s{OE&

17. How will you prepare orange squash at home? 5
Amn Ka na g§Vao H$m ñH$d¡e H¡$go V¡¶ma H$a|Jo?

18. Enlist the factors to be considered in the maintainence of equipment used
for preservation of food. 5
ImÚ-nXmWm] Ho$ n[aajU ‘| Cn¶moJ hmoZo dmbo CnH$aUm| Ho$ aIaImd ‘| {H$Z V϶m| H$mo ܶmZ ‘| aIZm
Mm{hE, gyMr ~ZmBE&

  

363/ACV/A/704 [24V—300] 7