NIOS Class 12 April 2024 Question Paper Food Processing

This Question Paper consists of 6 questions and 7 printed pages.
Bg àíZ-nÌ ‘| 6 àíZ VWm 7 ‘w{ÐV n¥ð> h¢&

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

FOOD PROCESSING
ImÚ g§gmYZ
(358)
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. Answers 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.

358/ACV/A/703 [ 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|&

358/ACV/A/703 2

FOOD PROCESSING
ImÚ g§gmYZ
(358)
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 minute 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&
1. Fill in the blanks and write your answer in the answer-book : 1×15=15
[aº$ ñWmZm| H$s ny{V© H$s{OE VWm CÎma-nwpñVH$m ‘| AnZo CÎma {b{IE :
(a) Two types of food poisoning that occur due to microbial growth are
_____ and _____.
gyú‘Ordr d¥{Õ Ho$ H$maU hmoZo dmbr ImÚ {dfmº$Vm Ho$ Xmo àH$ma h¡§, _____ Am¡a _____&
(b) Foods can be spoilt by presence of microorganisms, _____ and _____.
gyú‘Ordm|, _____ Am¡a _____ H$s CnpñW{V go ImÚ nXmW© Iam~ hmo gH$Vo h¢&
(c) _____ can be classified into _____ categories depending on the final
product to be manufactured.
V¡¶ma CËnmX Ho$ AmYma na _____ H$mo _____ lo{U¶m| ‘| dJuH¥$V {H$¶m Om gH$Vm h¡&
(d) Labels on food packages, _____ the customer and provide _____ about
the product.
ImÚ n¡Ho$Om| na bo~b, J«mhH$m| H$mo _____ H$aVo h¢ Am¡a CËnmX Ho$ ~mao ‘| _____ àXmZ
H$aVo h¢&

358/ACV/A/703 3 [ P.T.O.

(e) Accessories used in packaging could be printing ink, _____ and _____.
n¡Ho$qOJ ‘| Cn¶moJ {H$E OmZo dmbo ghm¶H$ gm‘J«r ‘| gpå‘{bV h¡§ ‘wÐU ñ¶mhr, _____
Am¡a _____&

(f) Market means a place where the goods are _____ and _____.
~mµOma H$m AW© h¡ dh ñWmZ Ohm± gm‘mZ _____ Am¡a _____ OmVm h¡&

(g) Advertisements fall in two categories, _____ and _____.
{dkmnZ Xmo lo{U¶m| ‘| AmVo h¢, _____ Am¡a _____&

(h) Recording money matters of _____ transaction in a systematic manner
is called _____.

_____ Ho$ boZ-XoZ Ho$ YZ-g§~§Yr ‘m‘bm| H$mo ì¶dpñWV T>§J go [aH$m°S>© H$aZm _____ H$hbmVm
h¡&

(i) _____ is a plan of action to estimate income and _____ for a specified
period.
_____ EH$ {Z{X©ï> Ad{Y Ho$ {bE Am¶ Am¡a _____ H$m AZw‘mZ bJmZo H$s EH$ H$m¶©-¶moOZm
h¡&

(j) _____ and _____ required by our body are called micronutrients.

h‘mao eara Ho$ {bE Amdí¶H$ _____ Am¡a _____ gyú‘ nmofH$ VÎd H$hbmVo h¡§&

(k) Starch and _____ are easily digested and provide _____.
ñQ>mM© Am¡a _____ AmgmZr go nM OmVo h¢ Am¡a _____ àXmZ H$aVo h¢&

(l) Fats and oils are obtained from either _____ or _____ sources.
dgm Am¡a Vob _____ ¶m _____ òmoVm| go àmá hmoVo h¢&

(m) After _____ of oil, the leftover material called cake, is rich source
of _____.
Vob _____ Ho$ ~mX, àmá nXmW© {Ogo Ho$H$ H$hVo h¢, dh _____ H$m g‘¥Õ òmoV h¡&

358/ACV/A/703 4

(n) Factors which speed up the process of food spoilage are heat, _____
and _____.
^moOZ Ho$ Iam~ hmoZo H$s à{H«$¶m H$mo VoO H$aZo dmbo H$maH$ h¡§ J‘u, _____ Am¡a _____&

(o) To slice and peel a potato, _____ and _____ are required as a hand tool.
Amby H$mo H$mQ>Zo Am¡a N>rbZo Ho$ {bE _____ Am¡a _____ hñV Am¡µOmam| H$s Amdí¶H$Vm
hmoVr h¡&

2. Write in the answer-book whether the following statements are True (T)
or False (F) : 1×15=15

CÎma-nwpñVH$m ‘| {b{IE {H$ {ZåZ{b{IV H$WZ ghr h¢ ¶m µJbV :

(a) The characters to look for in packaging material are its physical
characters only.

n¡Ho$qOJ gm‘J«r ‘| XoIZo-¶mo½¶ JwU EH$‘mÌ CgHo$ ^m¡{VH$ JwU h¢&

(b) ‘Gobar gas’ is of high-cost method to generate energy in rural areas.

J«m‘rU joÌm| ‘| D$Om© CËnÞ H$aZo Ho$ {bE "Jmo~a J¡g' EH$ ‘h±Jr {d{Y h¡&

(c) The Consumer Protection Act in India came into force in the year 1976.

^maV ‘| Cn^moº$m g§ajU A{Y{Z¶‘, df© 1976 ‘| bmJy hþAm&

(d) Food additives are chemical substances added to foods to improve
colour, texture, flavour, etc.

ImÚ¶moOH$ do amgm¶{ZH$ nXmW© h¢ {OÝh| ImÚ nXmWm] ‘| a§J, ~ZmdQ>, ñdmX Am{X gwYmaZo Ho$ {bE
{‘bm¶m OmVm h¡&

(e) Food adulteration is done by seller to increase profit.

{dH«o$Vm Ûmam ‘wZm’$m ~‹T>mZo Ho$ {bE ImÚ nXmWm] ‘| {‘bmdQ> H$s OmVr h¡&

(f) Overcooking spoils the texture of food and destroys nutrients.

Á¶mXm nH$mZo go ^moOZ H$s ~ZmdQ> Iam~ hmo OmVr h¡ Am¡a nmofH$ VÎd ^r Zï> hmo OmVo h¢&

358/ACV/A/703 5 [ P.T.O.

(g) Deep frying is a method of cooking where food is completely immersed
in hot oil.

S>rn ’«$mB© (A{YH$ Vob ‘| VbZm) ImZm nH$mZo H$s EH$ Eogr {d{Y h¡ {Og‘o§ ^moOZ H$mo nyar Vah
go J‘© Vob ‘| Sw>~mo¶m OmVm h¡&

(h) Milk is a good source of calcium to prevent anaemia.

XÿY, H¡$pëg¶‘ H$m EH$ AÀN>m òmoV h¡, Omo EZr{‘¶m go ~MmVm h¡&

(i) Roasting, grilling and baking are dry methods of cooking.

amopñQ>¨J, {J«qbJ Am¡a ~oqH$J ewîH$ Vmn na ImZm nH$mZo H$s {d{Y¶m± h¢&

(j) Adulterants found in milk powder are starch and sugars.

XÿY-nmCS>a ‘| ñQ>mM© Am¡a eH©$am O¡gr {‘bmdQ> gm‘J«r nmB© OmVr h¢&

(k) Hydrogenation is a process by which vegetable oils are converted to
solid fats.

hmBS´>moOZrH$aU EH$ Eogr à{H«$¶m h¡ {OgHo$ Ûmam dZñn{V Vobm| H$mo R>mog dgm ‘| n[ad{V©V {H$¶m
OmVm h¡&

(l) Dehydration is a method of cooking food.

{ZO©brH$aU ^moOZ nH$mZo H$s EH$ {d{Y h¡&

(m) Garbage arising from the preparation of food is also a source of
contamination.

^moOZ ~ZmZo Ho$ Xm¡amZ CËnÞ hmoZo dmbm H$Mam ^r g§XÿfU H$m EH$ òmoV h¡&

(n) Houseflies and cockroaches are carriers of germs.

Kaoby ‘p³I¶m± Am¡a {VbMÅ>o H$sQ>mUwAm| Ho$ dmhH$ hmoVo h¢&

(o) We get ghee by removing the moisture from butter.

‘³IZ go Z‘r hQ>mH$a h‘| Kr àmá hmoVm h¡&

358/ACV/A/703 6

Answer the following questions briefly : 2½×4=10

{ZåZ{b{IV àíZm| Ho$ CÎma g§jon ‘| Xr{OE :

3. How can food be contaminated by the food handlers?

ImÚ g§MmbH$mo| Ûmam ImÚ g§XyfU H¡$go hmo gH$Vm h¡?

4. Why are foods preserved?

ImÚ nXmWm] H$mo g§a{jV ³¶m| {H$¶m OmVm h¡?

5. Why do we cook our food?

AnZm ImZm ³¶m| nH$mZm Mm{hE?

6. What are the factors we need to consider to ensure the purchase of quality
food?

JwUdÎmmnyU© ImÚ nXmW© H$s IarX gw{ZpíMV H$aZo Ho$ {bE AmnH$mo {H$Z H$maH$mo§ na {dMma H$aZm Mm{hE?

  

358/ACV/A/703 [24V—900] 7