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, 2016 | |
| City, State | new delhi, |
Question Paper
1. Define any ten of the following Batter Pillowing Home-style bread crumbs Smoke point Fish sausage Chemical Hazard Fish Fillet Sashimi Fish Burger Crab Claw Balls Flash Frying Fish Medallion
2.(a) Differentiate between Adhesive Batter and Tempura Batter. Describe the parameters to be taken during preparation of coated products.
3. Write short notes on any two of the following:
(a) Different types of Breading machines
(b) Japanese Crumbs Batter Application Process
4.(a) Explain the importance of touch and taste in evaluating the quality of coated fish products, Give the maximum permitted levels of any five food additives which can be used in sea foods.
5.Write short notes on any two of the following:
(a) Forming machine
(b) Tempura Applicator Spiral Belt Freezer
6. Draw a flow chart indicating different steps for the following Coated Fish Fingers Breaded Nobashi
7.(a) Describe the steps involved in preparation of coated products from mussels, clams and oysters. Describe the process of preparation of Kamaboko.
8.Define Fish Cutlet. Give its ingredients. Describe the different steps involved in the preparation of fish cutlet.
2.(a) Differentiate between Adhesive Batter and Tempura Batter. Describe the parameters to be taken during preparation of coated products.
3. Write short notes on any two of the following:
(a) Different types of Breading machines
(b) Japanese Crumbs Batter Application Process
4.(a) Explain the importance of touch and taste in evaluating the quality of coated fish products, Give the maximum permitted levels of any five food additives which can be used in sea foods.
5.Write short notes on any two of the following:
(a) Forming machine
(b) Tempura Applicator Spiral Belt Freezer
6. Draw a flow chart indicating different steps for the following Coated Fish Fingers Breaded Nobashi
7.(a) Describe the steps involved in preparation of coated products from mussels, clams and oysters. Describe the process of preparation of Kamaboko.
8.Define Fish Cutlet. Give its ingredients. Describe the different steps involved in the preparation of fish cutlet.
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