Punjab PSEB Senior Secondary NSQF Food Processing study plan

Define each preservation principle (water activity reduction, pH control, thermal treatment, low temperature, irradiation, chemical preservatives, modified atmosphere) and state one food example for each

Compare blanching, pasteurisation, sterilisation (retort), evaporation, and drying on a table showing temperature range, target organism or enzyme, and typical product

Solve five numerical problems converting between D-value, z-value and F0 for a named process

Draw and label a process flow diagram for one unit operation chain (reception to packed product) for a fruit juice line

List the main unit operations (cleaning, sorting, size reduction, mixing, filtration, centrifugation, freezing) with the equipment used for each

Describe the milling steps for wheat (cleaning, conditioning, break, reduction, sieving) and explain what each step does to the grain

Explain parboiling of paddy and state three quality changes it produces in rice

Outline the processing of one pulse (dal milling) and one oilseed (expeller vs solvent extraction), listing the by-products

Explain the roles of blanching, ascorbic acid, and sulphiting in fruit and vegetable processing and their legal limits in India

Prepare a flow chart for tomato ketchup or jam showing critical control points for quality

Classify nutrients by function and state the energy value of carbohydrate, protein and fat per gram

Explain browning reactions (enzymatic, Maillard, caramelisation) with one control measure for each

Draw and label a bacterial growth curve and link each phase to a food spoilage or preservation scenario

Distinguish spoilage from foodborne illness and list five common foodborne pathogens with their main food vehicles

Describe intrinsic and extrinsic factors that govern microbial growth in food and give one example of each

Describe the milk processing chain from reception to packaging, including chilling, standardisation, homogenisation and pasteurisation

Explain the difference between milk pasteurisation and UHT with time-temperature combinations

Outline slaughter, chilling, and cutting steps for meat and poultry, and freezing and canning for fish

Write the seven HACCP principles in order and apply them to one product by identifying two CCPs with critical limits

State the role of FSSAI and the difference between GMP, GHP and HACCP in a food unit

Map the Indian food processing sector: segments, share of processing level (primary, secondary, tertiary), and key government schemes supporting food processing units

List the main regulatory bodies and laws covering food in India and what each governs

Prepare a simple cost sheet for a small food product: raw material, packaging, labour, utilities, overhead, and margin

Explain break-even quantity and calculate it for a sample product with given fixed and variable costs

Identify three marketing channels for a small food processor and state one advantage of each

Match packaging materials (glass, metal, plastic films, laminates, paperboard) to product types and state one barrier property of each

Explain the role of modified atmosphere packaging and vacuum packaging for perishable foods

Describe storage conditions (temperature, humidity, light) for cereals, dairy, and frozen products and the effect of each on shelf life

List laboratory safety rules, first aid for common lab hazards, and correct waste disposal for chemicals and glassware

Describe how to use a pH meter, moisture balance, and refractometer and record readings correctly

Re-solve two thermal process calculations and one drying or freezing problem under timed conditions

Redraw from memory the flow charts for rice milling, milk pasteurisation, and a fruit beverage

Answer 40 mixed-domain practice questions and log every wrong answer with the correct fact

Explain three preservation methods that combine hurdles (e.g., low pH plus heat plus preservative) and why they work

State the quality tests used for cereals (moisture, foreign matter) and for milk (fat, SNF, adulteration tests)

Revise all domains using a one-page fact sheet per domain built from earlier notes

Take two full-length timed mock tests and score each

Revisit every previously logged error and confirm the corrected fact is recalled without notes

Practice descriptive answers on HACCP, preservation methods, and milk processing within time limits

Confirm practical and safety procedures (equipment use, hygiene steps, waste disposal) are recalled in sequence