HP Board 10th Class Model Question Paper 2026 Food Processing

HPBOSE
MODEL QUESTION
PAPERS

Class 10th
2025 – 26

End Term Syllabus

Food Processing
Part A [Employability Skill] (10 Marks)
Unit1: Communication Skills
Unit 2: Self Management Skills
Unit 3: Information and Communication Technology Skills
Unit 4: Entrepreneurial Skills
Unit 5: Green Skills

Part B [Vocational Skills] (30 Marks)
Unit 1: Preparation of jam, jelly and ketchup.
Unit 2: Packaging of jam, jelly and ketchup.
Unit 3: Documentation and record keeping.
Unit 4: Food quality and sanitation laws for processed food products.
Occupational health, Hygiene and First aid practices.

Marks Distribution
Q.1. 8 MCQ questions, one marks each. (8x1=8 marks)
Q.2. Short question two marks each. (Any 10 questions, 10x2=20)
Q.3. Medium questions three marks each. (Any four questions, 4x3= 12)

Blue Print of Food Processing Syllabus
Class 10th
Session 2025-26
End Term
Part A [Employability Skills] (10 Marks)
Chapter Q.1. Q.2. Q.3. Total
Unit 1 2x1=2 - - 02
Unit 2 - 2x1=2 - 02
Unit 3 1x1=1 - - 01
Unit 4 - - 3x1 03
Unit 5 - 2x1=2 - 02
10

Part B [Vocational Skills] (30 Marks)
Chapter Q.1. Q.2. Q.3. Total
Unit 1 - 2x2=4 3x1=3 07
Unit 2 1x1=1 2x1=2 3x1=3 06
Unit 3 - 2x2=4 - 04
Unit 4 1x2=2 2x2=4 3x1=3 09
Unit 5 1x2=2 2x1=2 - 04
30

Class-10th
Food Processing
Section-A
Instruction:-
Candidates are required to give their answers in their own words as far as practicable.
ijh{kkFkhZ ;FkklEHko vius “kCnksa esa gh mÙkj nsaA
Marks allotted to each question are indicated against it.
izR;sd iz”u ds vad mlds lkeus fn, x, gSaA
Special Instructions:-
(i) While answering your questions, you must indicate on your answer-book the same question
no. as appears in your question paper.
iz”uksa ds mÙkj nsrs le; tks iz”u&la[;k iz”u i= ij n”kkZbZ xbZ gS] mÙkj&iqfLrdk ij ogh
iz”u&la[;k fy[kuk vfuok;Z gSA
(ii) Do not leave blank page/pages in your answer-book.
mÙkj&iqfLrdk ds chp esa [kkyh iUuk@iUus u NksfM+,A
(iii) Answer should be brief and to the point.
mÙkj laf{kIr vkSj LVhd gksuk pkfg,A
(iv) All questions are compulsory.
lHkh iz”u vfuok;Z gSAa
(v) Answer to questions of 1 mark in one word or in a line, of 2 marks in 20-40 words and of 3
marks in 40-60 words.
1 vad okys iz”uksa ds mÙkj 1 “kCn vFkok ,d iafDr es]a 2 vadksa okys iz”uksa d mÙkj 20&40 “kCnksa esa rFkk
3 vadksa okys iz”uksa d mÙkj 40&60 “kCnksa esa nhft,A

Q.1. Choose the right option in the following.
fuEufyf[kr esa ls lgh fodYi pqu%s (1x8=8)
(i) What does HACCP stands for:
(a) Hazard Analysis and Critical Control Point
(b) Health Analysis Canal Corporate Position
(c) Hazard Antibiotic Cross-sectional Control Point
(d) None of the above
HACCP dk D;k vFkZ gS&
¼d½ gstkjMZ ,sukfyfll vkSj ØfVdy duVjksy iksvkbaV
¼[k½ gsyFk ,sufyfll dusky dksjiksjsV iksft”ku
¼x½ gstkMZ ,sufVok;ksfVd ØkslDs ”kuy duVªky
s iksvkabZ
¼?k½ buesa ls dksbZ Hkh ugha
(ii) Factor that generally doesn’t directly impact food quality is:
(a) Raw material
(b) Appearance
(c) Storage Condition
(d) Transportation
og dkjd tks vkerkSj ij Hkkstu dh xq.koDrk dks lh/ks izHkkfor ugha djrk &
¼d½ dPpk eky

¼[k½ mifLFkfr
¼x½ HkaMkj.k dh fLFkfr
¼?k½ ifjogu

(iii) What is active listening:
(a) Hearing the speaker while multitasking
(b) Listening without interrupting
(c) Focusing on the speaker and responding appropriately
(d) All of the above
lfØ; Jo.k D;k gS&
¼d½ eYVhVkfLdax djrs gq, oDrk dks lquuk
¼[k½ fcuk O;o/kku Mkys lquuk
¼x½ oDrk ij /;ku dsfUnzr djuk vkSj yxHkx mRrj nsuk
¼?k½ buesa ls lHkh

(iv) Which of the following is a barrier to effective communication:
(a) Cultural differences
(b) Clear language
(c) Active listening
(d) None
fuEufyf[kr esa ls dkSu lk izHkkoh lapkj esa ck/kk gS&
¼d½ lkaLd`frd varj
¼[k½ Dys;j Hkk’kk
¼x½ lfØ; Jo.k
¼?k½ dksbZ Hkh ugha

(v) Which of the following is an example of Spreadsheet application:
(a) Adobe Photoshop
(b) Mozilla Firefox
(c) Microsoft Excel
(d) None
fuEu esa ls dkSu LizMs ”khV vuqiz;ksx dk mnkgj.k gS&
¼d½ ,tksc QksVks”kkWi
¼[k½ eksftyk Qk;jQkWDl
¼x½ ekbØkslkWQV ,Dlsy
¼?k½ dksbZ Hkh ugha

(vi) Which of the following is common occupational hazard:
(a) Loud noise exposure
(b) Watching TV
(c) Reading books
(d) None
fuEufyf[kr esa ls dkSu lk ,d lkekU; O;kolkf;d [krjk gS&

¼d½ rst vkokt esa jguk
¼[k½ Vhoh ns[kuk
¼x½ fdrkcsa i<+uk
¼?k½ dksbZ Hkh ugha

(vii) Which type of packaging material is commonly used for jam and jelly:
(a) Glass jars
(b) Plastic bags
(c) Metal cans
(d) Cardboard box
tSe vkSj tSyh ds fy, vkerkSj ij fdl izdkj dh iSdfs tax lkexzh dk mi;ksx fd;k tkrk gSS&
¼d½ gstkjMZ ,sukfyfll vkSj ØfVdy duVjksy iksvkbaV
¼[k½ gsyFk ,sufyfll dusky dksjiksjsV iksft”ku
¼x½ gstkMZ ,sufVok;ksfVd ØkslDs ”kuy duVªky
s iksvkabZ
¼?k½ buesa ls dksbZ Hkh ugha

(viii) What does PPE stand for in workplace safety:
(a) Personal Protective Equipment
(b) Personal Preparatory Equipment
(c) Private Protective Equipment
(d) None of the above
dk;ZLFky lqj{kk esa PPE dk D;k vFkZ gS&
¼d½ ijluy izkVs sfDVo bD;wiesVa
¼[k½ izkbosV izksVfs DVo bD;wiesVa
¼x½ ijluy izsijsVjh bD;wiesVa
¼?k½ buesa ls dksbZ Hkh ugha

Section B
Q.2. Answer any 10 0f the following questions in brief. (10x2=20)
fuEufyf[kr esa ls fdUgha nl iz”uksa ds mRrj nsaA
(i) Define aseptic packaging.
,lsfIVd iSdsftax dks ifjHkkf’kr djsa\
(ii) What are the methods to judge the end point of jam?
tSe ds vafre fcanq dk irk yxkus ds rjhds D;k gS\
(iii) What is the meaning and importance of food quality?
Hkkstu dh xq.koRrk dk vFkZ vkSj egRro D;k gS\
(iv) Define peeling? What are its methods?
Nhyus dh izfØ;k dks ifjHkkf’kr djsa vkSj blds rjhds D;k gS\
(v) Define documentation and record keeping?
nLrkosthdj.k vkSj fjdkMZdhfiax dks ifjHkkf’kr djsa\
(vi) Define food additive. What are its types?
[kk| ;kstdksa dks ifjHkkf’kr djsa vkSj blds izdkj D;k gS\

(vii) What is the principle of safety and health?
lqj{kk vkSj LokLFk; dk fl)kar D;k gS\
(viii) What is the role of Green jobs in minimising waste and pollution?
vif”k’V vkSj izn’w k.k dks de djus esa gfjr ukSdfj;ksa dh D;k Hkwfedk gS\
(ix) Describe how personality influences others.
crk,a fd O;fDrRo nwljksa dks dSls izHkkfor djrk gSA
(x) What is Enterprise Resource Planning in food processing?
[kk| izlLa dj.k esa m?ke laLkk/ku fu;kstu D;k gS\
(xi) What is the importance of active listening?
lfØ; Jo.k dk D;k egRo gS\
Section C
Q.3. Answer any four of the following questions in brief. (4x3-12)
fuEufyf[kr esa ls fdUgh pkj iz”uksa ds mRrj nsAa
(i) Make a flowchart of jam.
tSe dk QykspkVZ cuk,\
(ii) Explain Food Adulteration Act.
[kk| vifeJ.k vf/kfu;e dh O;k[;k djsa\
(iii) Define packaging, and what are the suitable packaging material for jam, jelly and ketchup?
iSdsftax dks ifjHkkf’kr djsa vkSj tSe] tSyh vkSj dspi ds fy, mi;qDRk iSdsftax lkexzh D;k gS\
(iv) Describe the entrepreneurial behavioural competency.
m|e”khyrk vkSj O;ogkfjd n{krkvksa dk o.kZu djsa\
(v) What are the factors that affect food quality?
Hkkstu dh xq.koRrk dks izHkkfor djus okys dkjd D;k gS\

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