Goa Board Class 10 Question Paper June 2019 Food Processing

2019 VI 18 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) Math the items in column ‘A’ with the appropriate answer in column ‘B’ : 1

Column A Column B

(i) Flame peeling (i) Peaches

(ii) Lye peeling (ii) Garlic

(iii) Papaya.

(i) State the importance of washing fruits and vegetables before

canning. 2

(ii) Why are processed cans caoled rapidly ? 2

(iii) List the disadvantages of traditional packaging material. 2

Mention the basic functions of industrial packaging material (any three).
S-047 1 P.T.O.

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

(i) Sensory group in quality characteristics include appearance flovour

and......................................................

(Adulterants, texture, product yield).

(ii) Potatoes with high sugar content have a tendency to turn dark

during.................................................

(blanching, heating, dehydration).

(i) Why are fruits and vegetables graded into various shapes and

sizes ? 2

(ii) Define the term ‘quality’ and state the different major groups of

quality characteristics. 2

(iii) Mention the advantages of microwave processing. 2

(i) Write a short note on measurement of surface colour in fruits and

vegetables.

3. (A) Answer the following question in one line :

(i) Mention the rate at which salt is added in processed luncheon meat.

(B) Answer the following questions in 20-30 words each : 1

(i) Give two points of differences between chopped ham and luncheon

meat. 2

(ii) List the ingredients used to prepare tomato sauce. 2

(iii) State the basic formula of corned beef hash. 2

S-047 2

(i) Write a short note on ‘Soups’.

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

Column A Column B

(i) Propionics (i) Lacto baceilus

(ii) Batyrics (ii) Propions bacterium

(iii) Acetics (iii) Clostridium

(iv) Lactics (iv) Aceto bacter

(v) Yeast.

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

Explain the term ‘‘Vinegar Mother’’. 2

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

(i) Briefly explain the method of preparation of Guava jelly. 3

(ii) Write a short note on ‘‘Bacteria’’. 3

S-047 3 P.T.O.