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 | December, 2016 | |
| City, State | new delhi, |
Question Paper
No. of Printed Pages: 6 IBPVI-026I
DIPLOMA IN MEAT TECHNOLOGY Term-End Examination December, 2016 0095.3 BPVI-026 POULTRY PRODUCTS TECHNOLOGY
Time :2 hours Maximum Marks 50
Note: Attempt any five questions. Question No. 1 is compulsory. All questions carry equal marks.
1. Fill in the blanks (any ten) 10x1=10
The pH of freshly laid egg albumen is
Tandoori chicken is a traditional Indian product prepared in using tender chicken.
is the main protein constituent of the egg white.
Oil coating prevents escape of from egg.
Sodium nitrate/ nitrite are used for process.
refers to the removal of hair like feathers by means of a flame.
In birds are exposed to hot water temperature of 51 -54°C for a period of 90 120 seconds.
In packaging atmosphere can be modified with a mixture of 60% N2 and 40% CO2,
Frozen chicken can be stored for a long time at temperature.
consists of heart, liver, gizzard.
In meat inspection area light intensity should be
The water used for chilling of poultry carcass is chlorinated to minimum level of ppm.
2. What is scalding? Explain different methods of scalding.
What do you mean by antemortem and postmortem examination of poultry
Describe briefly packaging materials and techniques used for poultry.
3. What is an automated dressing system?
Describe the process of evisceration and picking carried in an automatic poultry dressing plant.
Describe sanitation and hygienic procedure to be followed in poultry dressing plant.
4. What are the seasoning ingredients used in the preparation of poultry products
What is marinade? Describe briefly, the process of preparing Tandoori chicken.
Draw the flow diagram of coated poultry nugget.
5. Write the composition of an egg.
State the nutritive value of an egg.
Write a note on the physico-chemical properties of the egg.
6. State how to handle the eggs during collection, transportation, packaging and storage.
What are the important changes that occur during deterioration of egg
What is pasteurization of egg?
7. What are the criteria to be considered for selection of site for establishing a poultry processing plant?
Write about chilling of poultry carcass.
Explain the important factors to be considered for grading poultry carcass.
8. Write short notes on any four of the following:
Thermostabilization
Seekh Kabab
Types of freezer
Egg pickle
Candling
DIPLOMA IN MEAT TECHNOLOGY Term-End Examination December, 2016 0095.3 BPVI-026 POULTRY PRODUCTS TECHNOLOGY
Time :2 hours Maximum Marks 50
Note: Attempt any five questions. Question No. 1 is compulsory. All questions carry equal marks.
1. Fill in the blanks (any ten) 10x1=10
The pH of freshly laid egg albumen is
Tandoori chicken is a traditional Indian product prepared in using tender chicken.
is the main protein constituent of the egg white.
Oil coating prevents escape of from egg.
Sodium nitrate/ nitrite are used for process.
refers to the removal of hair like feathers by means of a flame.
In birds are exposed to hot water temperature of 51 -54°C for a period of 90 120 seconds.
In packaging atmosphere can be modified with a mixture of 60% N2 and 40% CO2,
Frozen chicken can be stored for a long time at temperature.
consists of heart, liver, gizzard.
In meat inspection area light intensity should be
The water used for chilling of poultry carcass is chlorinated to minimum level of ppm.
2. What is scalding? Explain different methods of scalding.
What do you mean by antemortem and postmortem examination of poultry
Describe briefly packaging materials and techniques used for poultry.
3. What is an automated dressing system?
Describe the process of evisceration and picking carried in an automatic poultry dressing plant.
Describe sanitation and hygienic procedure to be followed in poultry dressing plant.
4. What are the seasoning ingredients used in the preparation of poultry products
What is marinade? Describe briefly, the process of preparing Tandoori chicken.
Draw the flow diagram of coated poultry nugget.
5. Write the composition of an egg.
State the nutritive value of an egg.
Write a note on the physico-chemical properties of the egg.
6. State how to handle the eggs during collection, transportation, packaging and storage.
What are the important changes that occur during deterioration of egg
What is pasteurization of egg?
7. What are the criteria to be considered for selection of site for establishing a poultry processing plant?
Write about chilling of poultry carcass.
Explain the important factors to be considered for grading poultry carcass.
8. Write short notes on any four of the following:
Thermostabilization
Seekh Kabab
Types of freezer
Egg pickle
Candling
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