MBOSE Class 12 Question Paper 2026 for Poultry Product Technology

FOR MBOSE CLASS 12 EXAM PREPARATION

MBOSE Class 12 2026
Question Paper ·
Poultry Product
Technology
EXAM YEAR TYPE SUBJECT

MBOSE Class 12 2026 Question Paper Poultry Product Technology

Notes · Sample Papers · Previous Year Papers · Mock Tests

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Total No. of Printed Pages—4
HS/XII/V/PF/PPT/Paper–VI/26
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2026
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lPOULTRY ag
a PRODUCT TECHNOLOGY
( Vocational Stream )

( Theory )

Full Marks : 45

Time : 2 hours
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. for the questions
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The figures in the margin indicate full marks

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1. Write whether the following statements :
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(a) Egg is one of the nature’s most perfectly balanced
foods, containing quality protein, all vitamins (except
vitamin C) and minerals essential for good health.

(b) Egg proteins have been considered as the standard

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against which all other food proteins are measured

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because of its ideal protein composition.
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c. o(c) While the egg yolk is free of fat and cholesterol, egg sem
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white contains 213 mg of cholesterol and 5 g of total

ag fat.

(d) Published research actually showed an increase in
the HDL or the good cholesterol level of subjects who
added an egg everyday to their diet.

/90 [ P.T.O.

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( 2 )

(e) Egg white is one of the few foods that naturally
contains vitamin D.

(f) Egg yolk contains more than half of egg’s total
protein, niacin, riboflavin, chlorine, magnesium,
potassium, sodium and sulphur and all the eggs’
zinc.

(g) Poultry egg is the largest cell of the world.

(h) Poultry egg meets the entire nutritional requirements
of the developing embryo from the time the egg is laid
until about 48 hours after the hatch.

(i) The shell membrane is the outermost covering of an
egg covering amounting about 8–10 percent of total
egg.

(j) Albumen or egg white is a homogenous mass.

2. Fill in the blanks with appropriate words : 1×10=10

(a) Poultry meat is easy to cook and economical besides
rich in its _____ value.

(b) The poultry meat is composed of water, proteins,
lipids, _____ and vitamins.

(c) Younger birds have higher percentage of _____ than
older birds.

HS/XII/V/PF/PPT/Paper–VI/26/90 [ Contd.

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( 3 )

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(d) Poultry meat as a source of protein, in a diet, it is
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possible to reduce _____ intake without much
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affecting the nutritional balance of diet.
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(e) Cooked
contains _____ percent protein depending upon the
part of the carcass and the method of preparation.

(f) Poultry meat contains higher proportion of _____ fatty
acids than fats from red meats.

(g) Poultry meat is a good source of _____ and moderately
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good source of riboflavin, thiamin and ascorbic acid.
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(h) The total ash content of poultry meat varies from 0·8
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to 1·0 percent of which the
phosphorus, calcium and _____.
components are

(i) Most common method of killing of poultry for meat
purpose is by severing the _____ vein either from
inside or from outside.

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(j) Complete removal of _____ is not recommended as the
m bleeding is not satisfactory at the time of slaughter.

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s em3. What is scalding? How many types of scalding are usually
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practised during processing of poultry meat? Briefly
a describe each of them. 4

4. Describe the important methods of preservation of surplus
eggs at farm level without using much equipment. 4

HS/XII/V/PF/PPT/Paper–VI/26/90 [ P.T.O.

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( 4 )

5. Write down the methods you should follow for packing and
transporting of egg from your farm to the market. 5

6. Describe the cut-up parts of a ready-to-cook chicken. 5

7. Describe the structure of an egg. 7

HHH

HS/XII/V/PF/PPT/Paper–VI/26/90 26K—80

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