Exam Details
| Subject | Meat, Fish And Poultry Technology | |
| Paper | ||
| Exam / Course | POST GRADUATE DIPLOMA IN FOOD SCIENCE AND TECHNOLOGY (PGDFT) | |
| Department | School of Agriculture (SOA) | |
| Organization | indira gandhi national open university | |
| Position | ||
| Exam Date | June, 2016 | |
| City, State | new delhi, |
Question Paper
1. Define the following (any seven)
Fishery
Humane slaughter
Cryofreezing
Cooking yield
Meat emulsion
Ham
Surimi
Chitin
Entrepreneur
Write a note on contribution of livestock to national economy.
Describe the ideal procedure for handling and transportation of eggs.
What measures should be taken to prevent spoilage of fresh fish during transportation and storage?
Write the principles of ante-mortem inspection. Describe the process of slaughter and dressing of poultry.
Explain the factors affecting quality of fresh meat.
Describe the canning process with reference to meat products.
Give the steps of sausage preparation.
Write a note on meat pickle.
List curing ingredients used for preparation of bacon. Give flow chart of bacon preparation.
Describe the methods of preservation of eggs.
Write about traditional processing of fish by salting and curing.
Narrate the steps of processing of fish. Give a flow diagram of preparation of mince based fish product.
What skills an entrepreneur should have to start a meat processing plant
7. Write notes on the following (any four)
Abattoir
Meat additives
Tandoori chicken
Fish by products
Processing of shrimp
Resources of finance for fish processing plant.
Fishery
Humane slaughter
Cryofreezing
Cooking yield
Meat emulsion
Ham
Surimi
Chitin
Entrepreneur
Write a note on contribution of livestock to national economy.
Describe the ideal procedure for handling and transportation of eggs.
What measures should be taken to prevent spoilage of fresh fish during transportation and storage?
Write the principles of ante-mortem inspection. Describe the process of slaughter and dressing of poultry.
Explain the factors affecting quality of fresh meat.
Describe the canning process with reference to meat products.
Give the steps of sausage preparation.
Write a note on meat pickle.
List curing ingredients used for preparation of bacon. Give flow chart of bacon preparation.
Describe the methods of preservation of eggs.
Write about traditional processing of fish by salting and curing.
Narrate the steps of processing of fish. Give a flow diagram of preparation of mince based fish product.
What skills an entrepreneur should have to start a meat processing plant
7. Write notes on the following (any four)
Abattoir
Meat additives
Tandoori chicken
Fish by products
Processing of shrimp
Resources of finance for fish processing plant.
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
- Dairy Technology
- Food Chemistry And Nutrition
- Food Microbiology
- Food Packaging, Safety And Quality Management
- Food Processing And Engineering
- Fruit And Vegetable Technology
- Meat, Fish And Poultry Technology
- Technology Of Cereals, Pulses And Oil Seeds