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Food Technology Materials-Free Download
Question 49. What Are The Points That Are Considered In General While Receiving Meat?
• Meat should not fatty.
• No hair on the meat.
• No cyst on the meat.
• Age group
• NO BLOOD HAEMOERRAGE
• Abnormal thickness of fat.
• Abrasion on the skin.
• Contaminated carcass with dirt, hair, insects and maggots..
• Brown pigmented ribs to be rejected.
• Bad odor.
• Carcass other than pale pink colour.
• Spongy and slimy pork
• Question 50. List Down Few Pork Products ?
• Question 51. What Are The Four Method Of Curing Ham?
• Brine pumping
• Spray pumping
• Brining and
• Dry curing
• Question 52. What Do You Meant By Force Meat?
The general definition of forcemeat is ground or pureed flesh combined with fat and seasoning and bound by the process of emulsification or by the addition of binding agents.
• Question 53. Define Sausage ?
Sausage is a forcemeat enclosed in a tube like casing. The variety is virtually endless. Fresh sausages are made from cured meats. The meat is chopped, or diced and then it is seasoned. It is then stuffed into a casing. This is a raw product and should be cooked before eating. Country sauges, Italian sausages and goan sausages are good example of this type of sausage.
• Question 54. What Is Poaching Why It Is So?
Cooking food either partially or completely covered by a liquid which is brought to, and maintained at a temperature just below boiling point. Poaching is an effective way of cooking foods for both hot or cold service, not only does it produce healthy food but it enhances flavour. It can however require considerable skill and judgement particularly with complex shallow poached fish dishes. Some dishes described as poach are strictly speaking a mixture of boiling & poaching for example a whole poached salmon.
• Question 55. What Is The Purpose Of Poaching ?
The main reasons why foods are poached are because:
• it is a fast method of cooking tender food
• food is moved as little as possible and does not break up or fall apart
• poaching liquid can contribute to taste and make good bases for sauces
• keeps flavour of food well and does not add fats/oils
• Question 56. What Are The Basic Two Methods Of Poaching ?
Deep Poaching & Shallow Poaching
• Question 57. What Is Stocks ?
A stock is a flavorful extract made by cooking meat, fish or vegetables in water. Commercially stocks are prepared by simmering bones in water with addition of some flavoring agents.
• Question 58. How Stocks Are Classified ?
• STOCK POT
• CHICKEN BROTH
• VEAL BROTH
• VEGETABLE BROTH
• FISH STOCK
• BROWN STOCK
• MEAT GLACE/ GLACE DE VIANDE
• FISH GLACE
• Question 59. How To Prepare White Roux?
It is prepared by cooking flour and clarified butter for approx. 5 minutes over slow heat and stirring constantly with a whisk. It is used for Béchamel sauce and thick soups.
• Question 60. The Word Pudding Is Derived From?
The word pudding probably comes from the French boudin via the Latin botellus, meaning "small sausage," referring to encased meats used in medieval puddings. In the United Kingdom and some Commonwealth countries, pudding is a common term for any dessert.
• Question 61. What Is A Pudding ?
A pudding is the dessert course of a meal (`pud' is used informally). In Britain, we also use the words 'dessert, 'sweet'' and 'afters'.
• Question 62. What Are The Well Known Traditional Home Made Puddings?
The more traditional and well known home-made puddings are apple or rhubarb crumble, bread and butter pudding, spotted dick and trifle.
• Question 63. What Are The Five Roll Systems In A Flour Mill ?
Answer : There are five roll systems in a flour mill: break, sizing, midds (for middling), low grade, and residue.
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