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Questions and Answers
What is one of the primary regulatory functions of food?
What is one of the primary regulatory functions of food?
Which nutrient is primarily associated with body building and growth?
Which nutrient is primarily associated with body building and growth?
In socio-cultural functions of food, what role does food play during religious rituals?
In socio-cultural functions of food, what role does food play during religious rituals?
Which of the following is NOT a physiological function of food?
Which of the following is NOT a physiological function of food?
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What types of foods are typically offered during festive occasions?
What types of foods are typically offered during festive occasions?
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What year did the Maharashtra State Bureau of Textbook Production decide to implement the textbook?
What year did the Maharashtra State Bureau of Textbook Production decide to implement the textbook?
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Who is listed as the Special Officer in the Subject Committee?
Who is listed as the Special Officer in the Subject Committee?
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What is the GSM of the paper used for the textbook?
What is the GSM of the paper used for the textbook?
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What kind of materials can be accessed through the QR code in the textbook?
What kind of materials can be accessed through the QR code in the textbook?
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What date was the meeting held where the textbook was approved for prescription?
What date was the meeting held where the textbook was approved for prescription?
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Which organization reserves all rights related to the textbook?
Which organization reserves all rights related to the textbook?
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Which topic covers information on the preparation methods for foods?
Which topic covers information on the preparation methods for foods?
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Which section would provide insights into the nutritional components necessary for body function?
Which section would provide insights into the nutritional components necessary for body function?
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What is the main focus of the section titled 'Food Spoilage'?
What is the main focus of the section titled 'Food Spoilage'?
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Which of the following is most likely covered in the section on 'Functional Food'?
Which of the following is most likely covered in the section on 'Functional Food'?
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The section on 'Fruits and Vegetables' would likely address which of the following aspects?
The section on 'Fruits and Vegetables' would likely address which of the following aspects?
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What is the primary topic discussed in the 'Techniques in Food Processing and Preservation' section?
What is the primary topic discussed in the 'Techniques in Food Processing and Preservation' section?
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In which section would you likely find information on the types and uses of spices?
In which section would you likely find information on the types and uses of spices?
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Which topic focuses on modern advancements impacting food science?
Which topic focuses on modern advancements impacting food science?
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If studying the nutritional impact of cereals, which section should be reviewed?
If studying the nutritional impact of cereals, which section should be reviewed?
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What are the elements involved in the acceptability of food?
What are the elements involved in the acceptability of food?
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Which of the following is a factor that can improve the taste of food preparations?
Which of the following is a factor that can improve the taste of food preparations?
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What psychological aspect is satisfied by food besides hunger?
What psychological aspect is satisfied by food besides hunger?
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What can lead to the rejection of certain foods by individuals?
What can lead to the rejection of certain foods by individuals?
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Which taste is NOT typically associated with food improvement through ingredient addition?
Which taste is NOT typically associated with food improvement through ingredient addition?
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What aspect of food does palatability primarily refer to?
What aspect of food does palatability primarily refer to?
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What is the role of temperature in food acceptability?
What is the role of temperature in food acceptability?
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Which of the following tastes is linked to the addition of common salt?
Which of the following tastes is linked to the addition of common salt?
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What is the primary factor that affects the palatability of food?
What is the primary factor that affects the palatability of food?
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How do feelings and emotions relate to food acceptability?
How do feelings and emotions relate to food acceptability?
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Which taste can be associated with the addition of lemon juice?
Which taste can be associated with the addition of lemon juice?
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Which of the following is NOT considered a basic taste?
Which of the following is NOT considered a basic taste?
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How can the natural flavor of food such as raw rice be improved?
How can the natural flavor of food such as raw rice be improved?
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What role do spices play in enhancing the flavor of food?
What role do spices play in enhancing the flavor of food?
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Which method preserves the natural color of foods during cooking?
Which method preserves the natural color of foods during cooking?
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What is a potential consequence of overcooking food?
What is a potential consequence of overcooking food?
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Which of the following spices can be used as a natural flavoring compound?
Which of the following spices can be used as a natural flavoring compound?
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What is one way to improve the color of food preparation?
What is one way to improve the color of food preparation?
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What factor does color significantly affect regarding food?
What factor does color significantly affect regarding food?
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Which combination of factors is essential for a food's characteristic flavor?
Which combination of factors is essential for a food's characteristic flavor?
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Study Notes
Food Science and Technology Standard XI
- This textbook is for Standard XI students in the Marathi and English medium.
- The Coordination Committee approved the textbook on 20.6.2019 for implementation in the 2019-20 academic year.
- The Maharashtra State Bureau of Textbook Production and Curriculum Research, Pune, is the publisher.
- A QR code is provided in the textbook to access audio-visual study material for each lesson.
Preamble
- The Preamble of the Constitution of India was adopted on November 26, 1949.
- It expresses the people of India's commitment to justice, liberty, equality, fraternity, dignity of the individual, and unity and integrity of the nation.
National Anthem
- The text of the National Anthem of India is included in the book.
- It begins with "Jana-gana-mana."
Preface
- The textbook aims to create awareness regarding food science and technology.
- It emphasizes the linkages between food processing and the industry/agriculture.
- The text book is formulated on the basis of National and State Curriculum Framework from 2005 and 2010, respectively.
- It aims to develop life skills.
- The book is divided into 5 units with chapters on Introduction to food science, scope and opportunities, nutrient in food, food processing and preservation and post harvest technology and advances in food and tin technology.
Contents
- The table of contents lists each chapter and the corresponding page number.
- Topics range from Introduction to Food Science and Technology to Functional Food.
Unit 1 - Food Science and Technology
- The objectives are to understand the meaning and components of food science and technology.
- To study the factors that affect food acceptability.
- To understand the scope and opportunities of food science and technology in various sectors.
- To correlate food groups with daily food items and create awareness about food pyramid and balance diet.
- The relation to food science and technology to human beings is described.
Unit 2 - Nutrients in Food
- It includes the importance of constituents of food and their functions.
- It also covers deficiency diseases in different conditions.
- It covers energy value of foods.
- Describes macronutrients and micronutrients.
- Includes carbohydrates, proteins, fats, vitamins, and minerals.
- Describes the use of water and the effects of heat on these nutrients.
Unit 3 - Food Processing and Preservation
- It describes the various methods of food preparation for creating delicacies.
- It describes the principles involved in food preservation.
Unit 4 - Post Harvest Technology
- It explains the significance of fruits, vegetables, cereals, pulses, etc. in food commodities.
- It explains the various methods used for extending post harvest shelf-life of agricultural products.
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Description
Test your knowledge on the various regulatory, physiological, and socio-cultural functions of food. This quiz covers topics from nutrient roles to the significance of food in religious rituals and festive occasions. Ideal for students in nutrition or food science courses.
