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 | December, 2015 | |
| City, State | new delhi, |
Question Paper
1. Define the following (any seven)
Fisheries
Canning
Ham
Surimi
Curing
Fermentation
Wholesale meat cuts
Marketing channels
Cooking yield
What are the causes of fish spoilage? How can you prevent fish spoilage during storage of fish?
Describe the components of an abattoir.
Write about the packaging of fresh meat.
Explain the role of any four meat additive in meat processing.
Give the typical formulation and processing steps of anyone minced meat product.
How can you prepare a shelf-stable traditional meat product?
Name four curing ingredients and write their functions.
Explain the factors affecting curing and smoking of meat!fish.
Comment on functional properties of egg. Name traditional egg products.
Describe the process of preparation of pasteurized egg product.
Write a note on salting and drying of fish.
Explain the steps of fish processing.
Write about processing, packaging and storage of frozen fish products.
How will you prepare a business plan for 5 starting your own meat/fish processing plant?
What are the sources of finances that you can use to establish your own business?
7. Write short notes on the following (any four)
Contribution of livestock to national economy.
Ante-mortem inspection of meat animals.
Meat emulsion
Processing of squid
Canned fish products
Entrepreneurial skills
Fisheries
Canning
Ham
Surimi
Curing
Fermentation
Wholesale meat cuts
Marketing channels
Cooking yield
What are the causes of fish spoilage? How can you prevent fish spoilage during storage of fish?
Describe the components of an abattoir.
Write about the packaging of fresh meat.
Explain the role of any four meat additive in meat processing.
Give the typical formulation and processing steps of anyone minced meat product.
How can you prepare a shelf-stable traditional meat product?
Name four curing ingredients and write their functions.
Explain the factors affecting curing and smoking of meat!fish.
Comment on functional properties of egg. Name traditional egg products.
Describe the process of preparation of pasteurized egg product.
Write a note on salting and drying of fish.
Explain the steps of fish processing.
Write about processing, packaging and storage of frozen fish products.
How will you prepare a business plan for 5 starting your own meat/fish processing plant?
What are the sources of finances that you can use to establish your own business?
7. Write short notes on the following (any four)
Contribution of livestock to national economy.
Ante-mortem inspection of meat animals.
Meat emulsion
Processing of squid
Canned fish products
Entrepreneurial skills
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