Exam Details
| Subject | Mince And Mince Based Products | |
| Paper | ||
| Exam / Course | DIPLOMA IN FISH PRODUCTS TECHNOLOGY (DFPT) | |
| Department | School of Agriculture (SOA) | |
| Organization | indira gandhi national open university | |
| Position | ||
| Exam Date | June, 2016 | |
| City, State | new delhi, |
Question Paper
1. Define any ten of the following
Fish mince
Deboning machine
Beheading
Fish wafers
Tempering
Extruding
Slitter
Biofilm
Evisceration
Fish cakes
Seasoning
Gutting
2. With the help of a flow chart describe the method of production of Kamaboko.
3. Describe the different grading parameters used in quality evaluation of Surimi.
4. Describe the method of preparation of fish balls.
Describe the measures to preserve the quality of fish mince.
Explain the effect of temperature on storage stability of fish mince.
6. Describe the various methods of estimating the quality parameters of Surimi.
7. Write short notes on any two of the following:
Fish noodles
Scallop analogues
Fricola
8. List the ingredients used for fish cutlet preparation. Describe the method of fish cutlet production.
Fish mince
Deboning machine
Beheading
Fish wafers
Tempering
Extruding
Slitter
Biofilm
Evisceration
Fish cakes
Seasoning
Gutting
2. With the help of a flow chart describe the method of production of Kamaboko.
3. Describe the different grading parameters used in quality evaluation of Surimi.
4. Describe the method of preparation of fish balls.
Describe the measures to preserve the quality of fish mince.
Explain the effect of temperature on storage stability of fish mince.
6. Describe the various methods of estimating the quality parameters of Surimi.
7. Write short notes on any two of the following:
Fish noodles
Scallop analogues
Fricola
8. List the ingredients used for fish cutlet preparation. Describe the method of fish cutlet production.
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
- Coated Products
- Fish By-Products And Waste Utilization
- Introduction To Fish, Processing, Packaging And Value Addition
- Marketing And Entrepreneurship Development
- Mince And Mince Based Products
- Quality Assurance