Three Years B.Voc Integrated Course in Food Processing and
Management(Semester (CBCS) Examination January-2019
AGRO PROCESSING
Time: 2 ½ Hours Max. Marks: 70
Instructions: All questions are compulsory.
Figures to the right indicate full marks
All questions carry equal marks.
Draw neat labeled diagram wherever necessary.
Q.1 Select the most correct alternative and rewrite the answer: 14
Cocoa butter has
Long range of melting point Sharp melting point
Very high melting point None of the above
The product based on soyabean called miso is mostly
Indonesian product Chinese product
Japanese product Italian product
A curd called tofu is obtained from
Moth bean Kidney bean
Soya bean Cluster bean
Bitterness of coffee is attributed to
Caffeine Chlorogenic acid
Insulin None of the above
Dhokla is fermented food typically prepared from
Rice and black gram Rice and Bengal gram
Rice and green gram Rice and red gram
In India finger millet is known as
Jowar Bajra
Ragi Chawal
Most common variety of coffee cultivated are
Coffea Arabica Coffea robusta
Both a and b Neither a and b
Rice bran oil is stable due to presence of
Vit A DHA
Vit B All of the above
Parboiling process is associated with
Rice Maize
Wheat All of the above
10) Polished rice is obtained by removing which layer
Aleurone Germ
Endosperm Husk
11) Dehullled rice from which only husk is removed is called
Red rice Brown rice
Green rice White rice
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SLR-FP-4
12) Proper plucking of tea leaves consist of
One leaf one bud Two leaves two buds
Two leaves one bud Any of the above
13) The term QPM is associated with
Wheat Maize
Rice Sorghum
14) Pellagra disease associated with consumption of
Maize Rice
Wheat All of the above
Q.2 Answer the following. (Any four) 08
Define milling.
Draw neat labeled diagram of hammer mill.
Draw neat labeled diagram of pulverizers.
Define food.
Define grading.
Answer the following. (Any two) 06
Write flow chart of tea processing.
Write flow chart of coffee processing.
Write flow chart of coconut processing.
Q.3 Answer the following. (Any two) 08
Properties of paddy for rice milling
Write about classification of spice.
Primary processing of wheat
Answer the following. (Any one) 06
Dry milling of corn
Milling of legume red gram
Q.4 Answer the following. (Any two) 10
Write concept of dhal milling.
Write Garlic powder processing.
Write methods of oil seed processing.
Answer the following. (Any one) 04
Write Milling of legume chickpea.
Write dry Milling of wheat.
Q.5 Answer the following. (Any two) 14
Explain Milling of rice.
Scope and importance of agro processing
Explain wet Milling of corn.