1. Coated meat products require _____
a) Breading
b) Pre-dusting
c) Battering
d) All three are methods of making Coated meat products
Discussion
Explanation: All three – Breading, Pre-dusting and Battering are methods of making Coated meat products.
2. Certain bacteria are added to minced meat products. This activity is followed by dehydration. What is this activity called?
a) Coating
b) Freezing
c) Curing
d) Fermentation
Discussion
Explanation: Fermentation is a technique in which certain bacteria are added to minced meat products and then dehydrated
3. 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.
a) True, False
b) True, True
c) False, False
d) False, True
Discussion
Explanation: Both the statements are true
4. 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?
a) This is called Luncheon meat
b) This is pasteurized and stored in refrigerators
c) All of the mentioned
d) Water binding agents are essential as re-heating tends to water loss
Discussion
Explanation: All the three points are true about the description given my Mina.
5. When meat is passed through a coarse grinder plate it is called _____
a) Chunking
b) Flaking
c) Restructured meat product
d) Restructured meat product and Chunking
Discussion
Explanation: Restructured meat includes Sausages and Luncheon meals. In this, the materials are either ground called chunking (given in the question) or flaked.
6. Oil/Lemon/Vinegar + Spices applied to meat is called _____
a) Marinating
b) Emulsifying
c) Fermenting
d) Coating
Discussion
Explanation: Oil/Lemon/Vinegar + Spices applied to meat is called Marinating.
7. Meat based bioactive peptides have certain nutraceutical effects.
a) True
b) False
Discussion
Explanation: Meat based bioactive peptides have certain nutraceutical effects.
8. 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.
a) True
b) False
Discussion
Explanation: 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.
9. Which of the following is untrue about Solvent extraction of Oil?
a) The most common solvent used is Hexane
b) This process is difficult/complex for small scale operators
c) This suitable for materials containing low percentage of oil
d) None of the mentioned
Discussion
Explanation: All the statements given are true.
10. Which of the following is NOT a step in Pre-press Solvent Extraction?
a) Seed Cooking
b) Pressing the flake
c) Solvent Extraction
d) Seed Whipping
Discussion
Explanation: Seed whipping is not a Pre-press Solvent Extraction step.