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 | December, 2015 | |
| City, State | new delhi, |
Question Paper
l. Define any ten of the following:
Coated Products
Batter
Viscosity
Batter mix
Flash frying
Pillowing
Pick up
Tailing
Oil turnover rate
Smoke point
Shucking
Fish fillet
2. Define breading. Classify the different types of breading. Describe the breading techniques.
3. Write short notes on any two of the following:
Flavours used in breading
Batter application process
Pre-dusting
4. What are biological hazards? Explain the different types of biological hazards in coated products.
5. Write short notes on any two of the following:
Plate freezing
Cryogenic freezing
Meat bone separator
6. Describe the method of preparation of coated fish finger. Draw a flow chart indicating the different steps involved in the process.
7. Describe the different steps involved in the preparation of coated products from mussels. Draw a flow diagram indicating the different steps involved in the process.
Draw a flow diagram indicating the different steps in the preparation of fish burger.
Describe the method of preparation of fish medallion.
Coated Products
Batter
Viscosity
Batter mix
Flash frying
Pillowing
Pick up
Tailing
Oil turnover rate
Smoke point
Shucking
Fish fillet
2. Define breading. Classify the different types of breading. Describe the breading techniques.
3. Write short notes on any two of the following:
Flavours used in breading
Batter application process
Pre-dusting
4. What are biological hazards? Explain the different types of biological hazards in coated products.
5. Write short notes on any two of the following:
Plate freezing
Cryogenic freezing
Meat bone separator
6. Describe the method of preparation of coated fish finger. Draw a flow chart indicating the different steps involved in the process.
7. Describe the different steps involved in the preparation of coated products from mussels. Draw a flow diagram indicating the different steps involved in the process.
Draw a flow diagram indicating the different steps in the preparation of fish burger.
Describe the method of preparation of fish medallion.
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