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, 2015 | |
| City, State | new delhi, |
Question Paper
1. Fill in the blanks (any ten)
The albumen quality of breakout eggs is expressed in terms of
Jewish method of slaughter is
Thermostabilized eggs can be stored at room temperature for
Removal of faecal material by pressing the abdomen just below the vent is known as
Eggshell constitutes egg weight.
A heat resistant enzyme that acts as antimicrobial by dissolving cells is
Biological value of egg is
The best temperature for holding market eggs on the farm is °F with holding room humidity of
In hen's egg yolk constitutes of egg weight.
Blood should not be allowed to pass directly into the effluent disposal system because of having
Dipping poultry carcasses in to hot water to facilitate loosening of feathers for easy removal is
The component present in egg white which binds to biotin and makes the vitamin unavailable to the system is
Draw a neat diagram of reproductive organs of hen.
Describe the process of formation of hens egg.
State the nutritive value of egg.
Write in detail the production of ready to cook chicken.
Enumerate the cut up parts of chicken.
What is dressing percentage? Give details of factors effecting meat yield.
Explain why the dressing percentage of broilers is higher than layers.
List the points to be kept in mind to produce hygienic and wholesome meat.
What do you understand by the terms humane slaughter and ritual slaughter?
What is automated system of poultry?
Describe the process of evisceration carried out in automated poultry dressing unit.
What is enrobing
Enumerate enrobed chicken products.
What is further processing?
Enumerate further processed commercial chicken products.
(e)Write in details the processing of chicken sausages.
What is curing?
What are the different ingredients used in curing?
Write in details the action of different curing ingredients.
What are the different types of packaging used for cured poultry
What is smoking of poultry?
What do you mean by the term preservation
Write in detail different methods employed in maintaining quality eggs.
What is packaging?
Enumerate different containers used for packing eggs.
8.Write short notes on any four of the following:
Chicken pickle
Candling of eggs
Biological value
Bone darkening
Poultry meat kababs
The albumen quality of breakout eggs is expressed in terms of
Jewish method of slaughter is
Thermostabilized eggs can be stored at room temperature for
Removal of faecal material by pressing the abdomen just below the vent is known as
Eggshell constitutes egg weight.
A heat resistant enzyme that acts as antimicrobial by dissolving cells is
Biological value of egg is
The best temperature for holding market eggs on the farm is °F with holding room humidity of
In hen's egg yolk constitutes of egg weight.
Blood should not be allowed to pass directly into the effluent disposal system because of having
Dipping poultry carcasses in to hot water to facilitate loosening of feathers for easy removal is
The component present in egg white which binds to biotin and makes the vitamin unavailable to the system is
Draw a neat diagram of reproductive organs of hen.
Describe the process of formation of hens egg.
State the nutritive value of egg.
Write in detail the production of ready to cook chicken.
Enumerate the cut up parts of chicken.
What is dressing percentage? Give details of factors effecting meat yield.
Explain why the dressing percentage of broilers is higher than layers.
List the points to be kept in mind to produce hygienic and wholesome meat.
What do you understand by the terms humane slaughter and ritual slaughter?
What is automated system of poultry?
Describe the process of evisceration carried out in automated poultry dressing unit.
What is enrobing
Enumerate enrobed chicken products.
What is further processing?
Enumerate further processed commercial chicken products.
(e)Write in details the processing of chicken sausages.
What is curing?
What are the different ingredients used in curing?
Write in details the action of different curing ingredients.
What are the different types of packaging used for cured poultry
What is smoking of poultry?
What do you mean by the term preservation
Write in detail different methods employed in maintaining quality eggs.
What is packaging?
Enumerate different containers used for packing eggs.
8.Write short notes on any four of the following:
Chicken pickle
Candling of eggs
Biological value
Bone darkening
Poultry meat kababs
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