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 | December, 2015 | |
| City, State | new delhi, |
Question Paper
1. Define any ten of the following:
Kamaboko
Surimi
Fricola
Composite fillets
Fish ball
Gutting
Tempering
Deboning
Impermeability
Driploss
Desiccation
Cryoprotectant
Draw a flow chart for the preparation of Crab Stick.
Describe the process of pasteurization in Crab Stick preparation. Give its importance.
Describe the different types of Surimi.
How the functional quality of Surimi is determined
4. Discuss the method of preparation of fish sausage with the help of flow chart.
Describe the method of storage of fish mince.
What are the applications of fish mince in the fish processing industry
Draw the flow chart for the preparation of fish patties.
Give a brief account on the microbial quality of fish mince.
7. Write short notes on any two of the following:
Fish fingers
Deboning machine
Raw material quality for fish mince production
8. Give the procedure for preparation of fish mince using machinery.
Kamaboko
Surimi
Fricola
Composite fillets
Fish ball
Gutting
Tempering
Deboning
Impermeability
Driploss
Desiccation
Cryoprotectant
Draw a flow chart for the preparation of Crab Stick.
Describe the process of pasteurization in Crab Stick preparation. Give its importance.
Describe the different types of Surimi.
How the functional quality of Surimi is determined
4. Discuss the method of preparation of fish sausage with the help of flow chart.
Describe the method of storage of fish mince.
What are the applications of fish mince in the fish processing industry
Draw the flow chart for the preparation of fish patties.
Give a brief account on the microbial quality of fish mince.
7. Write short notes on any two of the following:
Fish fingers
Deboning machine
Raw material quality for fish mince production
8. Give the procedure for preparation of fish mince using machinery.
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