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.

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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?

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

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

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Q. Meat based bioactive peptides have certain nutraceutical effects.

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Q. Soya is a meat analogue. This means it can be used with certain meat stuffing to increase the bulk as it has a similar texture as that of meat. This is done with proper labeling.

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Q. Which of the following is untrue about Solvent extraction of Oil?

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Q. Which of the following is NOT a step in Pre-press Solvent Extraction?

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Q. An Oil Press is called _____

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Q. Which of the following is true about Seed Flaking in Pre-press Solvent Extraction?

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Q. In the Seed Cooking step of Pre-press Solvent Extraction of oil ________

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Q. In Solvent Extraction, the oil and miscella are moved in a ________

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Q. Stripping Solvent off a meal is called _____

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Q. After toasting and before Refining, Oil is _____

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Q. Oil Refining is a step __________

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Q. In Oil refining, oil is __________

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Q. Oil is extracted by _____

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Q. In Oil refining, oil is _____

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Q. Butter made from hydrogenated oils is flakier than naturally saturated oils.

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Q. Which of the following is untrue?

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