Unit I: Processing of Food and Its Importance
2 Marks Questions:
1. Define food processing and explain its significance.
2. List the sources of food and provide examples for each.
3. What are the different groups of foods used as raw materials for processing?
4. Explain the importance of processing cereals and pulses.
5. What are the primary methods of preserving fruits and vegetables?
13 Marks Questions:
1. Discuss the various methods of processing plant-based foods and their significance.
2. Explain the processing techniques for animal-based foods and their importance in food safety.
3. Describe the role of microorganisms in food processing and their applications.
4. Analyze the need for processing different food groups and its impact on nutrition and shelf life.
15 Marks Questions:
1. Provide a detailed overview of the processing methods for cereals, pulses, and grains, highlighting their significance in the food industry.
2. Discuss the processing techniques for milk and animal products, emphasizing their role in food preservation and safety.
3. Explain the processing methods for seaweeds, algae, and oilseeds, and their importance in the food industry.
4. Analyze the significance of processing sugars, tea, coffee, cocoa, spices, and condiments in enhancing food flavor and nutrition.
Unit II: Methods of Food Handling and Storage
2 Marks Questions:
1. What are the different methods of food handling and storage?
2. Explain the concept of refrigerated gas storage of foods.
3. What is sub-atmospheric storage, and how does it benefit food preservation?
4. Define gas-atmospheric storage and its applications in food preservation.
5. What are the advantages of freezing raw and processed foods?
13 Marks Questions:
1. Discuss the nature of harvested crops and the methods used for their storage.
2. Explain the different types of storage methods for raw materials and products using low temperature.
3. Describe the process and benefits of refrigerated gas storage of foods.
4. Analyze the concept of gas-packed refrigerated foods and its impact on shelf life.
15 Marks Questions:
1. Provide a comprehensive overview of the various methods of food handling and storage, emphasizing their importance in maintaining food
quality and safety.
2. Discuss the different storage methods for raw materials and products, including low temperature, refrigerated gas storage, and gas-packed
refrigerated foods, and their effects on food preservation.
3. Explain the principles and applications of sub-atmospheric storage and gas-atmospheric storage in the preservation of meat, grains, seeds,
flour, roots, and tubers.
4. Analyze the process of freezing raw and processed foods, highlighting its advantages and impact on food quality.
Unit III: Large-Scale Food Processing
2 Marks Questions:
1. What are the different methods of milling grains and pulses?
2. Explain the process of edible oil extraction.
3. What is pasteurization, and how is it applied to milk and yogurt?
4. Describe the canning and bottling process of foods.
5. What are the traditional and modern methods of drying in food processing?
13 Marks Questions:
1. Discuss the milling processes of grains and pulses, highlighting the equipment used and the benefits of size reduction in food processing.
2. Explain the edible oil extraction methods, including mechanical and solvent extraction, and their significance in the food industry.
3. Describe the pasteurization process of milk and yogurt, emphasizing its importance in food safety and shelf life.
4. Analyze the canning and bottling processes of foods, detailing the steps involved and the role of heat treatment in preservation.
15 Marks Questions:
1. Provide a detailed explanation of the milling processes for grains and pulses, including the types of mills used and the impact on food
quality.
2. Discuss the various methods of edible oil extraction, comparing their efficiency and applications in the food industry.
3. Explain the pasteurization process of milk and yogurt, detailing the equipment used and the effects on nutritional content.
4. Analyze the canning and bottling processes of foods, including the types of containers used and the significance of sealing and heat
treatment.
Unit IV: Food Wastes in Various Processes
2 Marks Questions:
1. What are the common methods of waste disposal in the food industry?
2. Explain the role of rodent and insect control in food processing.
3. What is the significance of using pesticides in food processing?
4. Define effluent treatment plants (ETP) and their purpose in the food industry.
5. What are the different types of food wastes generated during processing?
13 Marks Questions:
1. Discuss the methods of waste disposal in the food industry, including solid and liquid waste management.
2. Explain the importance of rodent and insect control in maintaining food safety and quality.
3. Describe the use of pesticides in food processing, highlighting their benefits and potential risks.
4. Analyze the role of effluent treatment plants in managing wastewater from food processing operations.
