Oil/Lemon/Vinegar + Spices applied to meat is called _____

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When meat is passed through a coarse grinder plate it is called _____

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Which of the following is a technique applied to the processing of fresh meat?

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Certain bacteria are added to minced meat products. This activity is followed by dehydration. What is this activity called?

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Coated meat products require _____

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Statement 1: Sausages are minced. A lot of spices are added to it. Statement 2: The Sausage is then stuffed with stuffing. It is cooled and refrigerated. They’re then packed.

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Soya is a meat analogue. This means it can be used with certain meat stuffing to increase the bulk as it has a similar texture as that of meat. This is done with proper labeling.

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Statement 1: Fermentation of meat is done at a certain temperature and then brought done to certain moisture content. Statement 2: The bacteria, during fermentation, produce lactic acid which lowers the pH of the meat and helps it stay longer.

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Mina brought a meat product that was ‘ready to eat’ and she directly used between two slices of bread to make a sandwich. Which of the following is true about the above type of meat product?

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Meat based bioactive peptides have certain nutraceutical effects.

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Statement 1: Canned, Frozen, Dry- preserved and cured meats are types of meat present. Statement 2: Sausages, Prepared dinner meats, fermented and Poultry meats are the types of meat present.

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Statement 1: Pasteurized products are kept at room temperature and Sterilized products are kept in refrigeration. Statement 2: Canning is a process in which steam is sent in to sterilize the products. Which of the following holds true for statement 1 and statement 2 respectively?

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Statement 1: Ham is from pork bellies. Bacon is from pork thighs. Statement 2: Corned Beef is strips of beef cooked and cured in cans. It is the major export product of India.

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Statement 1: The ingredients, mixing, filling, sealing and retorting are processes that are checked for safe and well carried out canning operations. Statement 2: The heat processes, cooling, handling and recording are processes that are checked for safe and well carried out canning operations.

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An Oil Press is called _____

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Oil is extracted by _____

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In Oil refining, oil is _____

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After toasting and before Refining, Oil is _____

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Stripping Solvent off a meal is called _____

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Which of the following does NOT refer to sparging of oil?

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Which of the following is untrue about Solvent extraction of Oil?

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Oil Refining is a step __________

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In Oil refining, oil is __________

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In Solvent Extraction, the oil and miscella are moved in a ________

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In the Seed Cooking step of Pre-press Solvent Extraction of oil ________

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Which of the following is untrue? (a)Saturation might be to ↓ rancidity

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