Class 12 Agriculture PYQ 2022 Solved
SECTION A
(Employability Skills)
Answer any 3 questions out of the given 4 questions. 3×1=3
1. What is the role of “Skill Council for Green Jobs” set -up by the Ministry of Skill Development and Entrepreneurship?
Ans: It works towards developing competencies of people in the domain of renewable energy, sustainable development and waste management.
2. Who is a green collar worker?
Ans: A green collar worker is one who is employed in the environmental sectors of the economy.
3. What is a start-up ?
Ans: A startup is a company that is in the first stage of its operations, often financed by the
founders until the business gets off the ground, and it gets outside of finance or investments.
4. Write one characteristic of entrepreneurship.
Ans: It begins with identifying an opportunity as a potential to sell and make profit in the market.
Answer any 1 question out of the given 2 questions. 1×2=2
5. How do green jobs contribute in protecting the environment and reducing carbon footprint ?
Ans: Green jobs contribute to protecting the environment and reducing carbon footprint by (Any two)
- Increase the efficiency of energy and raw materials.
- Reduce greenhouse gas emissions.
- Control waste and pollution.
- Protect and restore ecosystems.
- Support adaptation to the effects of climate change.
6. Name those two schemes which the Indian Government has launched to help small scale entrepreneurs obtain capital for their business.
Ans: Schemes which the Indian Government has launched to help small-scale entrepreneurs gain capital for their business (Any two)
- Government Mudra Yojana — https:// mudralsans.in/
- Credit Guarantee Scheme — https://www.cgtmse.in/
- Stand-Up India Scheme — https://www. standupmitra.in/
SECTION B
(Subject Specific Skills)
Answer any 5 questions out of the given 7 questions. 5×1=5
7. Volvariella volvacea is commonly known as _________.
Ans: Paddy straw mushroom.
8. What is the caste of honey-bee whose primary function is to lay eggs?
Ans: The Queen.
9. Name the substance which acts as a preservative in preservation of jams, jellys, and preserves.
Ans: Sugar and sodium benzoate.
10. What is bee pasturage?
Ans: The plants that yield nectar and pollen are collectively termed as bee pasturage.
11. What should be the percentage of moisture in cereals (grains) before storage?
Ans: 8-15%.
12. What is the right harvesting stage of rose for local market?
Ans: For the local market, when outer one/two petals start unfurling.
13. Name the food preservation technique that involves sealing horticultural produce in sterilised air-tight containers.
Ans: Canning.
Answer any 4 questions out of the given 6 questions. 4 x2 =8
14. Name any two types of biopesticides used in agriculture. 2
Ans: Pseudomonas fluorescens and Trichoderma.
15. Write any two main advantages of bee-keeping. 2
Ans: Any two
- Provides honey, a valuable nutritional food
- Provides beeswax – which has many uses in industry
- Honey bees are excellent pollinating agents, thus increasing agricultural yields. In terms of actual value, this advantage exceeds the other two.
16. How does pre-cooling increase the shelf life of cut flowers ? 2
Ans: Precooling is a treatment given to flowers to remove the field heat immediately after harvest.
- Pre-cooling reduces the respiration rate
- Decreases the breakdown of nutritional and other stored materials.
- Delays bud opening and flower senescence.
- Delays rapid water loss
- Decreases flower sensitivity to ethylene.
17. What is the objective behind honey-bees performing bee dance ? 2
Ans: In this dance, the middle course of the dance communicates to the other bees the angle from the hive with reference to the sun. Taking a hint from this angle, they have to fly to reach the food source.
18. Write the name of four methods for drying food through the application of heat. 2
Ans:
- Sun drying
- Mechanical drying
- Vacuum drying
- Freeze drying
19. Name four fruits most suitable for making preserves (murabbas).
Ans: Pineapple, cherry, papaya, apple, peach, etc.
Answer any 3 questions out of the given 5 questions. 3×3=9
20. Draw a flowchart for the preparation of green chilli pickle. 3
Ans:
Start
↓
Selection of fresh green chillies
↓
Wash and dry thoroughly
↓
Slitting or cutting chillies
↓
Preparing spice mixture
↓
Mixing chillies with spices
↓
Adding lemon juice or vinegar
↓
Heating and cooling mustard oil
↓
Mixing oil with spiced chillies
↓
Store in an airtight glass jar
↓
Sun drying for a few days
↓
Ready to consume
↓
End
21. Describe the three methods of pasteurization. 3
Ans:
- a) Bottle or holding pasteurization: The extracted juice is strained and filled in bottles, leaving sufficient head space for the expansion of the juice during heating. The bottles are then sealed air-tight and pasteurized.
- b) Overflow method: Juice is heated to a temperature of about 2.5°c higher than the pasteurization temperature and then filled in hot sterilized bottles up to the brim. During filling and sealing, the temperature of the juice should not fall below the pasteurization temperature.
- c) Flash pasteurisation: The juice is heated rapidly to a temperature of about 5.5 °c higher than the pasteurization temperature and kept at this temperature for about a minute.
22. Describe the three main types of nursery beds. 3
Ans:
- a) Flat Bed: – It is prepared where the annual rainfall is very little or the water drainage system is good.
- b) Raised bed:- It is the most popular nursery bed. It is prepared where the annual rainfall is very high or the water drainage system is poor. It is generally made 15cm high from ground level.
- c) Deep bed:- It is prepared in the temperate zone for protection from cold wind. It is generally made 25-30cm deep from ground level.
23. Explain the main principles of food preservation. 3
Ans: A. Prevention / delay the microbial decomposition of the food.
- 1. By keeping out the microorganisms -Asepsis
- 2. By Removal of microorganisms -Filtration
- 3. By hindering the growth and activity of microorganisms -Anaerobic conditions
- 4. By killing the microorganisms -Exposing to high temperatures
B. Prevention / delay the shelf decomposition of the food.
- (i) By destruction or inactivation of the enzyme – Blanching.
- (ii) Prevention / delay the non-enzymatic chemical reactions – Antioxidant
C. Prevention of damage by insects, animals, mechanical causes, etc.
24. Write about various methods for judging the end points during the preparation of fruit jam.
Ans:
a. Sheet or Flake test: A small portion of jam is taken out during boiling, in a spoon or wooden ladle and cooled slightly; it is then allowed to drop. If the product falls off in the form of a sheet or flakes instead of flowing and a continuous stream or syrup, it means that the end-point has been reached and product is ready, boiling is continued till the sheet is positive.
b. Temperature:- 1050C.
c. TSS:- 68-70%
d. Weight Test:- If the total weight of the jam is 1.5 times more than the sugar weight, the jam is prepared.
SECTION C
(Competency-Based Questions)
Answer any 2 questions out of the given 3 questions. 2×4=8
25. Why is packaging important in marketing of fruits and vegetables? Describe various characteristics of packaging. 4
Ans: Packaging and the use of properly designed containers for transporting and marketing of vegetables can significantly reduce losses and maintain their freshness succulence and quality for longer period.
Protects from mechanical damage, undesirable physiological changes, and pathological deterioration during storage, transportation and marketing.
26. What is plant nursery? Write about the importance of plant nursery. 4
Ans: Nursery is a place where seedling, saplings or any other planting materials are raised, propagated, multiplied and sold out for planting.
Importance of Nursery:
- The young seedlings require special attention during the first few weeks after germination. It is easier and economical to look after the young and tender seedlings growing in nursery bed in a small area than in a large permanent site.
- Majority of fruit crops are propagated by vegetative means. The propagules require special skill and aftercare before transferring them in the main field. In a controlled condition in nursery all these can be provided successfully by skilled labour.
- Cuttings are best rooted and grafts are hardened in the mist house chamber which is an integrated part of a nursery.
- Direct sowing method is not so successful in several crops when compared with transplanting of seedlings raised in nursery.
- Plants hardened in the nursery are preferred for causality replacement in orchards.
- Besides these, raising of seedlings or saplings in nursery provides more time for pre-planting operations/preparations.
- Seasoning/hardening of seedlings against natural odds is only possible in nursery.
27. Describe the process of obtaining raw silk from silkworm cocoon. 4
Ans: The cocoons are cooked in hot water and the silk fibre is unwound from the cocoons. This process is called reeling. The silk consists of two proteins the inner core is fibroin and an outer cover of sericin. There are four following steps for the completion of the process of reeling:
For reeling silk the cocoons are gathered about 8 days after spinning had begun.
- The cocoons are first treated by steam or dry heat to kill the insect inside. This is necessary to prevent the destruction of the continuous fibre by the emergence of the moth.
- Next, the cocoons are soaked in hot water (95° -97°C) for 10-15 minutes to soften the gum that binds the silk threads together. This process is called cooking.
- The ―cooked‖ cocoons are kept in hot water and the loose ends of the thread are caught by hand.
- Threads from several cocoons are wound together on wheels (―charakhas‖) to form the reels of raw silk.
- Only about one-half of the silk of each cocoon is reelable, the remainder is used as a silk waste and formed into spun silk.
- Raw silk thus obtained is processed through several treatments to give it the final shape.
