Exam Details
| Subject | Poultry Products Technology | |
| Paper | ||
| Exam / Course | Diploma in Meat Technology | |
| Department | School of Agriculture (SOA) | |
| Organization | indira gandhi national open university | |
| Position | ||
| Exam Date | June, 2016 | |
| City, State | new delhi, |
Question Paper
1. Fill in the blanks (any ten)
Ovomucoid is a inhibitor.
is the pigment present in chicken.
For a good egg, albumen index ranges from to
Air-cell size of egg can be measured by method.
Chicken contains a higher proportion of fatty acids than mutton.
Liver, heart and gizzard of poultry are called
Cooking makes connective tissue tender by converting to gelatin.
Hen which lays eggs is known as
Generally poultry is stunned by Volt AC for 1 minute.
gas is used in modified atmospheric packaging of poultry.
The flavour enhancer, Mono-Sodium Glutamate is also known as
Seekh kabab is prepared by grilling or roasting whereas Shammi kabab is cooked by
What is lairage
Write the importance of lairage.
What is the use of overhead sprayer at the bird reception area
Write in detail about chilling of poultry.
Draw the flow-chart for slaughter and dressing of poultry.
What is singeing?
Mention the cut up parts of poultry.
Comment on the status of Indian poultry industry.
What are the sanitation and hygiene measures to be followed in poultry dressing plant?
What do you mean by egg grading?
State the advantages of egg grading.
List the organisms associated with egg spoilage.
Explain any two methods used for 5 preservation of eggs.
What are the three main components of egg?
Draw the structure of an egg and label its parts.
Describe the physico-chemical properties of egg.
What are enrobed chicken products
Write in detail about the ingredients used for preparation of poultry meat products.
Write the method of preparation of meat loaf.
8. Write short notes on any four of the following
Egg powder
Blast freezer
Egg yolk protein
Tandoori chicken
Stunning
Ovomucoid is a inhibitor.
is the pigment present in chicken.
For a good egg, albumen index ranges from to
Air-cell size of egg can be measured by method.
Chicken contains a higher proportion of fatty acids than mutton.
Liver, heart and gizzard of poultry are called
Cooking makes connective tissue tender by converting to gelatin.
Hen which lays eggs is known as
Generally poultry is stunned by Volt AC for 1 minute.
gas is used in modified atmospheric packaging of poultry.
The flavour enhancer, Mono-Sodium Glutamate is also known as
Seekh kabab is prepared by grilling or roasting whereas Shammi kabab is cooked by
What is lairage
Write the importance of lairage.
What is the use of overhead sprayer at the bird reception area
Write in detail about chilling of poultry.
Draw the flow-chart for slaughter and dressing of poultry.
What is singeing?
Mention the cut up parts of poultry.
Comment on the status of Indian poultry industry.
What are the sanitation and hygiene measures to be followed in poultry dressing plant?
What do you mean by egg grading?
State the advantages of egg grading.
List the organisms associated with egg spoilage.
Explain any two methods used for 5 preservation of eggs.
What are the three main components of egg?
Draw the structure of an egg and label its parts.
Describe the physico-chemical properties of egg.
What are enrobed chicken products
Write in detail about the ingredients used for preparation of poultry meat products.
Write the method of preparation of meat loaf.
8. Write short notes on any four of the following
Egg powder
Blast freezer
Egg yolk protein
Tandoori chicken
Stunning
Other Question Papers
Departments
- Centre for Corporate Education, Training & Consultancy (CCETC)
- Centre for Corporate Education, Training & Consultancy (CCETC)
- National Centre for Disability Studies (NCDS)
- School of Agriculture (SOA)
- School of Computer and Information Sciences (SOCIS)
- School of Continuing Education (SOCE)
- School of Education (SOE)
- School of Engineering & Technology (SOET)
- School of Extension and Development Studies (SOEDS)
- School of Foreign Languages (SOFL)
- School of Gender Development Studies(SOGDS)
- School of Health Science (SOHS)
- School of Humanities (SOH)
- School of Interdisciplinary and Trans-Disciplinary Studies (SOITDS)
- School of Journalism and New Media Studies (SOJNMS)
- School of Law (SOL)
- School of Management Studies (SOMS)
- School of Performing Arts and Visual Arts (SOPVA)
- School of Performing Arts and Visual Arts(SOPVA)
- School of Sciences (SOS)
- School of Social Sciences (SOSS)
- School of Social Work (SOSW)
- School of Tourism & Hospitality Service Sectoral SOMS (SOTHSM)
- School of Tourism &Hospitality Service Sectoral SOMS (SOTHSSM)
- School of Translation Studies and Training (SOTST)
- School of Vocational Education and Training (SOVET)
- Staff Training & Research in Distance Education (STRIDE)
Subjects
- Fresh Meat Technology
- Fundamentals of Food and Meat Science
- Marketing And Entrepreneurship
- Meat Animals and Abattoir Practices
- Meat Packaging And Quality Assurance
- Poultry Products Technology
- Processed Meat Technology
- Utilization Of Animal By-Products