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Previous Year Nios Question Paper with Answer Food Processing (358) Class Senior Secondary Exam Session October/November 2024

If you are here, Nios Food Processing (358) Solved Question Paper November 2024 Exam Class 12. you have to grab it now for best exam practice & know the examination pattern for upcoming exam. Check Sample – https://www.youtube.com/playlist?list=PLR_YKO4FmoJpDXSiu-oq-61ae5qWSKj6X

Food Processing

(358)

Time: 2 Hours]                                                                                                                                          [ Maximum Marks: 40

Note: (i) All questions are compulsory and carry marks as indicated against each question.

(1) Answers of all questions are to be given in the Answer-Book given to you. (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.

 

1. Fill in the blanks and write the answer in your answer-book : 1×15=15

(a) One single food cannot provide __________ and the __________.

(b) Fruits and vegetables should be __________ well and __________ dry before peeling and cutting.

(c) Low __________ foods are always __________ than good quality ones.

(d) Food intoxication is caused due to presence of __________ of microbes known as__________.

(e) India has __________ food standards based on international __________ Alimentarius with some modification.

(f) Processed milk __________ should not __________ breast milk.

(g) Additives are substances __________ to food products in small ___________.

(h) Foods can be __________ into three groups depending on their __________ to survive.

(i) __________ means removal of water from foods for __________ them.

(j) Processing may __________ the __________ quality of food sometimes.

(k) The __________ of planning and __________ of each unit operation have to be worked out before setting it up.

(l) The main objective of a food processing unit is to __________ food products and develop__________ processes.

(m) Standardizing the conditions for __________ products ensures their __________ in composition.

(n) When insects contaminate food they can __________ diseases like typhoid and__________.

(o) Both __________ and heating are used for __________ foods.

Ans.

(a) One single food cannot provide all nutrients and the energy.

(b) Fruits and vegetables should be washed well and wiped dry before peeling and cutting.

(c) Low cost foods are always better than good quality ones.

(d) Food intoxication is caused due to presence of toxins of microbes known as pathogens.

(e) India has national food standards based on international Codex Alimentarius with some modification.

(f) Processed milk substitutes should not replace breast milk.

(g) Additives are substances added to food products in small quantities.

(h) Foods can be classified into three groups depending on their ability to survive.

(i) Dehydration means removal of water from foods for preserving them.

(j) Processing may reduce the nutritional quality of food sometimes.

(k) The sequence of planning and details of each unit operation have to be worked out before setting it up.

(l) The main objective of a food processing unit is to preserve food products and develop new processes.

(m) Standardizing the conditions for processing products ensures their uniformity in composition.

(n) When insects contaminate food they can spread diseases like typhoid and cholera.

(o) Both cooling and heating are used for preserving foods.

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