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100+ Free RBSE Sec Voc Food Processing Practice Questions

Rajasthan RBSE Secondary Food Processing — Vocational Code 115 practice questions are available now; exam metadata is being verified.

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2026 Statistics

Key Facts: RBSE Sec Voc Food Processing Exam

115

RBSE subject code for Food Processing

RBSE Secondary/Praveshika 2026 subject-wise statistics

80 + 20

Typical Theory + Sessional full marks pattern (total 100)

RBSE Class 10 syllabus examination scheme

3 h 15 m

Typical theory paper duration

RBSE Class 10 syllabus

33%

Common minimum pass threshold under RBSE regulations

RBSE examination regulations (confirm circular)

2026

Main examination cycle evidenced in official subject-wise statistics

rajeduboard.rajasthan.gov.in/statistics2026.htm

MCQ study aid

Local bank adapts knowledge to four-option MCQs; official paper is mixed format

OpenExamPrep assessment-format policy

RBSE Secondary (Class 10) Food Processing (code 115): mixed board paper, typically Theory 80 + Sessional 20 = 100, 3h15m. Pass about 33% per RBSE rules. Fee as per board notification. Free English MCQ study aid — not a full mixed-paper simulation.

Sample RBSE Sec Voc Food Processing Practice Questions

Try these sample questions to test your RBSE Sec Voc Food Processing exam readiness. Each question includes a detailed explanation. Start the interactive quiz above for the full 100+ question experience with AI tutoring.

1In a food-processing unit, the main purpose of washing hands with soap before handling ready-to-eat food is to:
A.Remove dirt and reduce harmful microorganisms on the hands
B.Improve the flavour of the product
C.Make packaging labels stick better
D.Increase the weight of the finished product
Explanation: Handwashing with soap removes dirt and reduces microorganisms that can contaminate ready-to-eat food—basic personal hygiene in food processing.
2Which of the following is a biological food hazard?
A.A metal screw fallen into a packet
B.Salmonella bacteria in undercooked food
C.Detergent residue on a utensil
D.A plastic film scrap in a product
Explanation: Biological hazards are living organisms or their toxins; Salmonella is a pathogenic bacterium that can cause foodborne illness.
3Cross-contamination in a food plant most commonly means:
A.Mixing two safe spices for a recipe only
B.Heating food until it boils
C.Transfer of harmful microorganisms or allergens from one food, surface, or person to another
D.Printing a new label design
Explanation: Cross-contamination is transfer of pathogens, allergens, or other contaminants from raw foods, dirty surfaces, equipment, or people to other foods.
4Which practice best prevents hair from falling into open food?
A.Wearing loose scarves only at home
B.Combing hair over the product table
C.Leaving long hair untied near packing lines
D.Using a clean hair cover or cap in the production area
Explanation: Clean hair covers or caps retain loose hair and reduce physical contamination of open product.
5Refrigeration preserves many foods mainly by:
A.Slowing the growth of most spoilage microorganisms
B.Killing all bacteria instantly at any temperature
C.Adding salt automatically
D.Removing all water from the food
Explanation: Cold storage slows microbial growth and enzyme activity; it does not sterilize food by itself.
6Drying (dehydration) helps preserve food primarily because it:
A.Adds more sugar to every product
B.Reduces free water that microorganisms need to grow
C.Increases the food’s volume
D.Makes the food hotter forever
Explanation: Microorganisms need available water; reducing moisture (water activity) slows or stops their growth, extending shelf life.
7FIFO in food storage stands for:
A.Fill In Fast Order
B.Food Industry Final Output
C.First In, First Out
D.Freeze Immediately For Oven
Explanation: First In, First Out means older stock is used or issued before newer stock to reduce spoilage and expiry waste.
8A physical hazard in food is best described as:
A.A virus that multiplies in food
B.A cleaning chemical left on a surface
C.An unpleasant odour from spices
D.A foreign object such as glass, metal, or stone that can injure a consumer
Explanation: Physical hazards are foreign bodies (glass, metal, stones, hard plastic, etc.) that can cut, choke, or injure consumers.
9Pasteurization of milk is mainly done to:
A.Destroy pathogenic microorganisms and reduce spoilage organisms by controlled heating
B.Change milk into cheese only
C.Add artificial colour to milk
D.Remove all water from milk
Explanation: Pasteurization heats milk under controlled time–temperature conditions to kill pathogens and reduce spoilage microbes while keeping most quality attributes.
10Which is the safest place to store raw meat in a refrigerator shared with ready-to-eat foods?
A.On the top shelf above open salads
B.On a lower shelf in a covered container so juices cannot drip onto other foods
C.Uncovered next to cooked sweets
D.Outside the refrigerator on a warm shelf
Explanation: Raw meat should be covered and stored lower so juices cannot drip onto ready-to-eat foods, reducing cross-contamination.

About the RBSE Sec Voc Food Processing Practice Questions

Verified exam format metadata for Rajasthan RBSE Secondary Food Processing — Vocational Code 115 is pending. The practice questions above remain available while official exam length, timing, passing score, fee, and administrator details are reviewed.