Punjab PSEB Matric NSQF Food Processing study plan

Define food processing, food science and the scope of the food industry in Punjab, and write a one-page glossary of 20 core terms from memory.

Classify at least 15 local food products by processing level (raw, minimally processed, processed, formulated) with reasons.

Explain the difference between spoilage, pathogenic and beneficial microorganisms, listing the conditions each needs to grow.

State the principles behind drying, heating, chilling, freezing, acidification and water activity control, and match each to two everyday Punjabi products.

Calculate simple water activity and moisture-content conversions from given sample weights.

Sequence the steps of thermal processing (blanching, pasteurisation, sterilisation) and state the temperature-time combination for each.

Describe freezing, drying, osmotic and chemical preservation methods and explain why each extends shelf life.

Identify the five main food-safety hazards (biological, chemical, physical, allergen, radiological) with one Punjab-relevant example each.

Outline personal hygiene, hand-washing and sanitisation routines for a small processing unit.

Explain cross-contamination routes and design a simple flow diagram that separates raw and cooked areas.

List the mandatory licences and registrations for a food business (FSSAI registration/licence tiers, local municipal and factory requirements) and state turnover thresholds.

Summarise key FSSAI regulations on hygiene, labelling and additives at a level needed for exam recall.

Describe the roles of BIS, Agmark and Codex and how each differs from FSSAI.

Explain the mandatory label elements: name, ingredients, net quantity, nutrition information, veg/non-veg mark, FSSAI logo and licence number, batch, date marking, storage instructions and allergen declaration.

Practise reading a label you have at home and check it against each mandatory element.

Identify the function of size reduction, sieving, mixing, filtration, evaporation, centrifugation and extrusion equipment.

Explain the working principle of a pulper, a pulveriser, a boiler/steam jacketed kettle and a plate heat exchanger.

Describe unit operations in fruit and vegetable processing: sorting, washing, blanching, pulping, juicing, concentration and canning.

Outline cereal processing steps from wheat cleaning and conditioning through milling to flour grading, and explain parboiling of rice.

Perform a simple material balance and percentage-yield calculation for a milling or pulping example.

Compare composition and spoilage behaviour of milk, meat, poultry and fish and state the key quality indicators for each.

Describe milk processing: reception, testing, clarification, homogenisation, pasteurisation, and the manufacture of paneer, curd and ghee.

Explain slaughter hygiene, chilling, ageing and cold-chain requirements for meat and poultry.

List fish preservation methods including icing, freezing, salting and drying, and explain quality deterioration in fish.

Identify common defects in processed fruits, vegetables, cereals and dairy products and their causes.

Classify packaging materials (glass, metal, paper, plastic films, laminates) by barrier properties and typical use.

Explain modified atmosphere packaging, vacuum packaging and aseptic packaging and when each is appropriate.

Describe storage conditions (temperature, humidity, light) and safe transport practices including cold chain and vehicle hygiene.

List the common quality tests used in a small lab: moisture, acidity, pH, total soluble solids, fat and microbial counts, and state what each indicates.

Explain sampling, record-keeping and traceability requirements for a food unit.

Prepare a simple cost sheet for one product: raw material, packaging, labour, utilities, overheads and margin.

Calculate break-even quantity and selling price from given fixed and variable costs.

Outline a basic marketing mix and identify two suitable channels for a small Punjab food business.

Identify workplace hazards in a food unit and state control measures for each, including machine guarding and electrical safety.

Describe waste segregation, effluent handling and energy/water conservation practices relevant to food processing.

Revise all ten domains using your own summary sheets and close gaps flagged in earlier weeks.

Complete at least 100 mixed practice questions and log every wrong answer with the correct concept.

Re-derive the key calculations (yield, material balance, break-even, temperature-time) without notes.

Recite the mandatory label elements and the five hazard categories from memory.

Simulate a timed full-length paper and review it the same day.