Q. If while packing of jams, the temperature is too high, they thicken to a large extent and then they’re difficult to remove.

View solution

Q. Clarification of milk works on the principle of a centrifuge.

View solution

Q. Which of the following are Milk Processing Operations?

View solution

Q. Which of the following is true?

View solution

Q. Homogenized milk has ______

View solution

Q. Pasteurized milk is not sterile and hence must be cooled immediately before the bacteria multiply.

View solution

Q. How is milk pasteurized?

View solution

Q. Which of the following is a technique applied to the processing of fresh meat?

View solution

Q. Statement 1: A lot of changes take place in meat on storing at a chilled temperature. These change muscle to meat.
Statement 2: The above process is called ageing or conditioning.

View solution

Q. Statement 1: Canned, Frozen, Dry- preserved and cured meats are types of meat present.
Statement 2: Sausages, Prepared dinner meats, fermented and Poultry meats are the types of meat present.

View solution

Q. Statement 1: Pasteurized products are kept at room temperature and Sterilized products are kept in refrigeration.
Statement 2: Canning is a process in which steam is sent in to sterilize the products.

Which of the following holds true for statement 1 and statement 2 respectively?

View solution

Q. Statement 1: Dry preserved meat is smoked to give it flavour and increase its shelf life.
Statement 2: The above makes the meat hard.

View solution

Q. Statement 1: Ham is from pork bellies. Bacon is from pork thighs.
Statement 2: Corned Beef is strips of beef cooked and cured in cans. It is the major export product of India.

View solution

Q. Statement 1: Sausages are minced. A lot of spices are added to it.
Statement 2: The Sausage is then stuffed with stuffing. It is cooled and refrigerated. They’re then packed.

View solution

Q. Coated meat products require _____

View solution

Q. Certain bacteria are added to minced meat products. This activity is followed by dehydration. What is this activity called?

View solution

Q. Statement 1: Fermentation of meat is done at a certain temperature and then brought done to certain moisture content.
Statement 2: The bacteria, during fermentation, produce lactic acid which lowers the pH of the meat and helps it stay longer.

View solution

Q. Mina brought a meat product that was ‘ready to eat’ and she directly used between two slices of bread to make a sandwich. Which of the following is true about the above type of meat product?

View solution

Q. When meat is passed through a coarse grinder plate it is called _____

View solution

Q. Oil/Lemon/Vinegar + Spices applied to meat is called _____

View solution