Exam Details
| Subject | Coated 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
Enrobed Products
Adhesive Batter
Breading
Pre-frying
Portioning
Blow off
Encapsulation
Fish sausage
Depuration
Seafood analogue
Hazards
Tags
Write in detail about the batter mix for seafood.
What are the important parameters 5 influencing batter quality
3. Write short notes on any two of the following:
Machinery for batter applications
Functional properties of breading
Prawn nuggets
Explain the different factors affecting the quality of breading process.
Describe the machinery used in breading process.
5. Write short notes on any two of the following:
Fish meat strainer
Prefabricated insulated panel structure in cold storage
Fish Fryer
Describe the different steps involved in the preparation of coated shrimp fantail round.
Draw a flow diagram indicating the different steps involved in the preparation of squid rings.
Describe the method of tunnel freezing used for freezing of coated frozen fish products.
Discuss about the physical and sensory evaluation of quality of coated products.
Describe the various stages involved in the production of coated fish fillets.
Draw the flow diagram for preparation of crab claw balls.
Enrobed Products
Adhesive Batter
Breading
Pre-frying
Portioning
Blow off
Encapsulation
Fish sausage
Depuration
Seafood analogue
Hazards
Tags
Write in detail about the batter mix for seafood.
What are the important parameters 5 influencing batter quality
3. Write short notes on any two of the following:
Machinery for batter applications
Functional properties of breading
Prawn nuggets
Explain the different factors affecting the quality of breading process.
Describe the machinery used in breading process.
5. Write short notes on any two of the following:
Fish meat strainer
Prefabricated insulated panel structure in cold storage
Fish Fryer
Describe the different steps involved in the preparation of coated shrimp fantail round.
Draw a flow diagram indicating the different steps involved in the preparation of squid rings.
Describe the method of tunnel freezing used for freezing of coated frozen fish products.
Discuss about the physical and sensory evaluation of quality of coated products.
Describe the various stages involved in the production of coated fish fillets.
Draw the flow diagram for preparation of crab claw balls.
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