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SubjectsHome Science
खाद्य गुणवत्ता
In this Class 12 Home Science topic, students explore what makes food acceptable, nutritious, safe and suitable for consumption. They learn to assess food quality through sensory properties such as colour, flavour, texture and appearance, along with nutritional value, freshness, hygiene and freedom from adulteration. The topic also develops an understanding of food standards, labels, storage practices and the factors that can reduce quality, linking these ideas to the broader chapter on Food Quality and Food Safety.
TOPIC PRACTICE
Up to 1 questions from this page. Select your focus, then start.
Food purchasing should consider more than price. Quality, freshness, cleanliness, safety, nutrient value, storage condition, date marking, and suitability for the family are also important. A very cheap food may be spoiled, contaminated, nutritionally poor, or unsafe. Therefore, choosing only by low price is wrong when quality, freshness, and safety are ignored. Option C states this principle clearly.
QUIZ COMPLETE
