WBCHSE HS Vocational Food Processing study plan

Distinguish blanching, pasteurisation, sterilisation and canning by the temperature-time combination each uses and the shelf life each gives

Explain how water activity and pH decide whether a product is a low-acid or high-acid food and why that changes the process chosen

Compare drying, freezing and thermal processing on cost, nutrient loss and product quality for three named local products

Draw a process flow diagram for one Bengali food product showing each unit operation from raw material to packed product

Describe the working principle of a single-effect evaporator, a drum dryer and a plate heat exchanger and state one product each is used for

Calculate simple material balance problems such as yield, percentage overrun and drying ratio for a given input and output weight

Sequence the unit operations in rice milling, mustard oil extraction and mango pickle preparation

Identify which unit operation is size reduction, which is separation and which is heat transfer in a given process line

Classify spoilage organisms by their temperature, pH and oxygen requirements and link each group to a control measure

Explain the difference between food infection, intoxication and toxicoinfection using one organism as an example for each

Describe the danger-zone temperature range and apply it to a street-food or canteen scenario

Outline the principles behind HACCP and identify a critical control point in a small pickle or dairy unit

List the functions and major food sources of the macronutrients and of vitamins A, C, D and iron, and state one deficiency disease for each micronutrient

Explain browning reactions, including enzymatic browning and the Maillard reaction, and give one method to control each

Describe how proteins, carbohydrates and fats change during heating, freezing and drying

Relate the main nutritional labelling parameters to the calculation of energy from carbohydrate, protein and fat

Match packaging materials such as LDPE, PET, glass, tinplate and laminates to the products they suit and state one limitation of each

Explain modified atmosphere packaging, vacuum packaging and aseptic packaging and the product each is best for

Identify the FSSAI, BIS and Codex roles in standard setting and name the mandatory information required on an Indian food label

Describe correct storage conditions for cereals, oils and frozen products and the transport requirement for each

Describe the procedures for moisture, ash, fat and total soluble solids determination and state the principle behind each

Explain how to perform a sensory evaluation using a hedonic scale and how to avoid bias in a taste panel

Outline the microbiological sampling steps for total plate count, including dilution, plating and incubation

Interpret a certificate of analysis and decide whether a sample meets a stated specification

Compute the cost of production, selling price and break-even quantity for a small food unit from given fixed and variable costs

Draft a short business plan outline covering product, target customer, pricing, distribution and licensing requirement

List the licences and registrations a small food processor in West Bengal needs and the authority that issues each

Describe four practical marketing channels for a small food business and one advantage of each

Design a simple project on shelf-life comparison or spoilage study, stating objective, method, observations and conclusion

Revise the whole syllabus through timed practice on previous patterns, targeting the domains with the lowest scores

Prepare a viva-ready explanation of the project in under three minutes

Compile a single revision sheet of key terms, formulae and standards for last-minute review