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100+ Free Maharashtra HSC Food Science and Technology Practice Questions

Maharashtra Higher Secondary Certificate (HSC / Class 12) Food Science and Technology under the Maharashtra State Board of Secondary and Higher Secondary Education (MSBSHSE), Pune — subject code 62 practice questions are available now; exam metadata is being verified.

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2026 Statistics

Key Facts: Maharashtra HSC Food Science and Technology Exam

3 hours

Typical Maharashtra HSC Food Science theory paper duration

MSBSHSE HSC exam pattern reporting for optional theory subjects

35%

Common minimum passing floor per HSC subject under MSBSHSE

Maharashtra HSC pass-mark practice (~35% each subject)

80 + 20

Common theory + internal/project/practical mark split for HSC Food Science (code 62)

Maharashtra HSC subject-wise mark distribution reporting

Subject code 62

Official MSBSHSE HSC subject code for Food Science and Technology

MSBSHSE HSC general subject codes (mahahsscboard.org/hscsub.htm)

12 chapters / 5 units

Balbharati Std XII Food Science and Technology textbook structure

Balbharati Food Science and Technology Std XII (1203010496.pdf)

English MCQ adaptation

This free local bank is not the official Higher Secondary paper format

OpenExamPrep practice policy

Maharashtra MSBSHSE HSC Food Science and Technology (code 62) is a Class 12 public-exam theory subject of about 3 hours (commonly 80+20) with ~35% pass floor, covering Balbharati food product technology, bakery/confectionery, nutrition, food safety, service and Indian cuisine — not a pure MCQ board paper. This free 2026 bank is an English MCQ study adaptation for concept and process fluency.

Sample Maharashtra HSC Food Science and Technology Practice Questions

Try these sample questions to test your Maharashtra HSC Food Science and Technology exam readiness. Each question includes a detailed explanation. Start the interactive quiz above for the full 100+ question experience with AI tutoring.

1Milk is biologically defined as the liquid secreted by the:
A.Mammary glands of mammals
B.Pancreas of reptiles
C.Liver of birds
D.Gill membranes of fish
Explanation: Balbharati defines milk as the biological liquid secreted by the mammary glands of mammals to feed offspring until solid food is appropriate.
2The chief carbohydrate of milk, composed of glucose and galactose, is called:
A.Sucrose
B.Lactose
C.Fructose
D.Maltose
Explanation: Lactose (milk sugar) is a disaccharide of glucose and galactose. Milk is the only natural food source of lactose; hence it is called milk sugar.
3About 80 percent of total milk protein is accounted for by:
A.Gluten
B.Ovalbumin
C.Casein
D.Myosin
Explanation: Casein is the main milk protein (~80% of total milk protein). It is a phosphoprotein present mainly as calcium caseinate at normal milk pH (~6.6).
4In the holding (batch) method of pasteurization, milk is typically heated to about:
A.71.7°C for 15 seconds
B.137.8°C for 1–2 seconds
C.100°C for 1 hour
D.62.8°C for 30 minutes
Explanation: Holding (batch) pasteurization heats milk to about 62.8°C and holds it for 30 minutes to destroy pathogenic bacteria and improve keeping quality.
5High Temperature Short Time (HTST) pasteurization of milk uses approximately:
A.71.7°C for 15 seconds
B.40°C for 2 hours
C.200°C for 5 minutes
D.62.8°C for 30 minutes
Explanation: HTST pasteurization heats milk to about 71.7°C for 15 seconds. It destroys pathogens without imparting a strong cooked flavour.
6Homogenization of milk is primarily the process of:
A.Adding metanil yellow colour
B.Breaking large fat globules into smaller ones
C.Converting casein completely into gluten
D.Removing all lactose from milk
Explanation: Homogenization breaks down large fat globules into many smaller particles, increasing surface area so cream does not separate and the milk has a more uniform texture.
7Paneer (Indian cheese style) is typically obtained by:
A.Freezing cream without any acid
B.Spray-drying skim milk only
C.Acid coagulation of hot milk and pressing the coagulum
D.Distilling fermented grape juice
Explanation: Paneer is made by acid coagulation of hot milk (about 1% citric acid, lemon juice or vinegar). The solid casein coagulum is pressed and whey is removed.
8Chakka, used for shrikhand, is prepared by:
A.Mixing ice cream with carbonated soda
B.Canning fish in airtight jars
C.Boiling milk until only brown milk powder remains
D.Draining whey/water from curd hung in muslin cloth
Explanation: Curd hung in muslin cloth drains for about 4–6 hours; the solid mass remaining is chakka, the base for shrikhand after sugar and fruit additions.
9Who is known as the ‘Father of the White Revolution’ in India for the cooperative dairy model?
A.Dr. Verghese Kurien
B.M.S. Swaminathan
C.C.V. Raman
D.Norman Borlaug
Explanation: Dr. Verghese Kurien is known as the Father of the White Revolution in India. He helped build the village cooperative dairy model (Anand, Gujarat) that made dairying a large self-sustaining sector.
10In khoa preparation, continuous heating and stirring of milk typically yields about what percent of the original milk weight?
A.About 80–90%
B.About 20–25%
C.About 2–3%
D.About 100% (no water loss)
Explanation: Khoa is made by boiling milk with continuous stirring until proteins coagulate and moisture evaporates. Yield is about 20–25% of the milk used; it is used for pedha, gulab jamun, etc.

About the Maharashtra HSC Food Science and Technology Practice Questions

Verified exam format metadata for Maharashtra Higher Secondary Certificate (HSC / Class 12) Food Science and Technology under the Maharashtra State Board of Secondary and Higher Secondary Education (MSBSHSE), Pune — subject code 62 is pending. The practice questions above remain available while official exam length, timing, passing score, fee, and administrator details are reviewed.