I BPVI-021

No. of Printed Pages : 6

DIPLOMA IN MEAT TECHNOLOGY (DMT) Term-End Examination December, 2015

00010

BPVI-021 : FUNDAMENTALS OF FOOD AND MEAT SCIENCE Maximum Marks : 50

Time : 2 hours

Note : Attempt five questions. Question no. 1 is compulsory. All questions carry equal marks.

1.

10x1=10 Fill in the blank (any ten) : Protective foods are rich in protein, vitamins (a) and (b) Night blindness is caused due to deficiency of Two water soluble vitamins are (c) and (d) Dietary fibers are made up of acid. Leucine is an essential (e) Precursor of vitamin A is (f) (g) Deficiency of vitamin D leads to a condition known as gland. (h) Bile juice is secreted by The elements required for bone formation (i) are calcium and Bacteria reproduces by a process called (j) fission. The controlled application of energy from (k) ionizing radiation is known as (1) Packaging of meat product in a pack without air is known as packaging.

BPVI-021

1

P.T.O.

2.

(a) (b) (c) (d)

3.

(a) (b) (c) (d)

Define body building food and give examples. What are the functions of carbohydrates in our body ? Why carbohydrates are known as quick energy food ? What do you mean by essential amino acid ? Give two examples. What are simple lipids ? Give examples. Name different myofibrillar proteins. Write the functions of calcium or phosphorus in our body. Name three hormones with the site of their production.

2 3

2 3

2 2 3 3

4.

Write one function and one deficiency symptom of each of the following : 4x2=8 (i) Vitamin A (ii) Vitamin C (iii) Iron (iv) Iodine (b) Why bioflavonoids are considered as good 2 for health ?

5.

(a) Discuss digestion of carbohydrates in different parts of gastro intestinal tract. (b) Write the functions of bile salt. (c) What is the difference between food allergy and food intolerance ?

6.

(a)

(a) What is meant by 'food borne infections' ? (b) Discuss different measures to be taken to prevent food borne illness. (c) What are the sources of microorganisms in food ?

BPVI-021

2

5 3

2

2 5 3

7. (a) How microbial growth in food can be controlled by using physical agents ? (b) Write about meat preservation by curing. (c) Write a note on meat preservation by fermentation. 8.

5 3 2

Write short notes on the following (any four) : (a) Irradiation 4x2.5=10 (b) Enzymes (c) Meat preservation by chilling (d) Microbial growth curve (e) Hurdle technology

BPVI-021

3

*AI:11.34-021

Tifrrail j 1ijctt

1+fi ( ATTA

trffair qt-1441, 2015

Tnfff

*.111*.3fft.-021 :

aTrgm 3l TIN

1

Ih

WWI : 2

ft:14M

3.7filTUTI 37W : 50

: ik# rft Mq/ drit efqq/

R.11 1:94-rt (a) (b)

TIT 1-F-14.w /NTETTRW 4477

(h) (i)

r cbRui,

4)41 t I

3117

t, ml-1c11 t I

31T-Mtzf 311741.4

(e) (f) (g)

tI

14M icle.1

(c) (d)

10x1=10 : radrfrrq 3111 7

(

7Tff 14 3

SR/ Ff. I WT drit

afw d el

37f-4-474 'l Froft 37-q11

1.

*

t

, 1eld111-11 W6-0-1th t I FA TI TR,

7 ch41

T4Trrt t

i); WA. qkll, 3rtf-qdti 3Trayqw ara-zra t, c17114

3117

BPVI-021

4

P.T.O.

5.

(a)

ssIdill 1-11 4

Farir %TM -44 4,141 le. 4-ci A

crci --1-r-- R I Rill rig uf *••"7:11 - '''ffffft§f7 I urfr io,-,fi 3t)-T Tirt1-31-Err—rdr 4 4411 4,4 t ?

5

-

(b)

(c) 6.

7.

-

"a-r-tr-Arld 49nHuir

(b)

(gitizir-ici Gili-iirQ

(c)

-1-ciiTlf-A-RI (gisi4q10 -4 -T-TrAWf t ,t,ild TErrt?

-q-4

-

(c)

Tf -cr 44 f-*--4"qn. -ER -ild f- r-uR -

(a)

fchtuI.i

(b)

11 4-1

(c)

771179. gRI 41e. 4rt(-Tut

(d) (e)

BPVI-021

Tr-4. asi, 317tfq

ail lPirn1

6

:

2 2

Fa 145T 7crit A

5 3

artr tgr2f -4OF---d-w --14-T) t. ixtrr .4 TTI---A-1-atzt ch) r-i tiTi i V4 f-* -zrr ii ,Hobor t? 'TEPT 4-1d kArttiuT* cii -4 fffrru71 f*-0-d7 411e. Lirttiut "97 -ile. fi-gfR I

(a) (b)

8.

4 cm 3-1.51-5rP1 t ?

(a)

3

5 3 2

4x2.5=10

fg-ds-1

(j) (k)

2.

t ms311-1 F-NFid 3-1-170T, 3-1179-Tit fafcb tur 4 d).-1 c) 1t11 ti 14. 1417 37-9.7 -FZI-TfT-ff 11 Uf-47 trftlitEru-11-77*dqu1

(b)

4 f9Tri-o-r ,tvj TI*71"{17

(c)

cbim

(d)

31f971-4 34#1-91 31WE

(a)

3r9hzrr

c1191 &Ai

2

t?

3

aiC1 (A1.4 , iql2f 441

2

3-77 7ir TrgrdA

3

?

dcitut q1{',411 3.



? 341k 1.1 1 q11 ∎ 1 I

(a) (b)

TINTTITT fffftr- T:11

(c)

V=11- Vit{ 14 MC.-qiqH err Lilik-4,1

Falim Hiql ,rorsicii T

2 2

it ffft17 I

3

f -PJ7 I

4.

(d)

d1-ttai,

(a)

r-ii—Ircirod 14

ssv1TIF-Offfr7§17 I

3

-) cht4 47 T4-44 x2 = 8 fffftR :

dc-M d -I 7

(i)

rae14-1-r Tn-

(b)

(iii)

cs•N occs

(iv)

3Trzfrtff

m1414co-liq ,s1111

BPVI-021

ch.) .40kii 3

r cN1 1-1111

2

t?

5

P.T.O.

5.

(a) TO Tff474 (notifiable) t +IT ath tl-W1 17 T414/ 1:Ifkit rakt -9-r-4-R (b)

(c)

rc-R c-RaffaTrf9-0-zrTtrtit? rchl fTerra-t eni4 -a-R:r silc

atdrk 3111:1 6.

7.

fWT1T

4

4qj

2

tichoi t?

(a)

q-.1 crA (77f-47)

RAT

3-TPT qz1T

2

(b)

tftg7 I

5

(c)

fit? i - 510f*E173- -t7f4TT -97 Tft1-14 T4t7 Taf-4- Tr far

qzu t ?

3

(a)

if-Tit 5f-dvr-d frt ?

(b)

(c) (d) 8.

tc\LI

4

1

1Rj3ff tr#7 5f-d719.

awen 1,1 4 -t? Wrr bra f v-11 -4 31-rw t? 47 r-tchici4 31TIT ,

.40714 -lid t-ft17 : .qq.

(b) (d)

cItur (rendering) TTf 41-11 3‘,311o ,-11 (scalding) ult.)\311

(e)

4-11-talr-an (Tzrqui)

(c)

BPVI-022

(~i

4

31-PT

3

t?

2 2x5=10

(a)

ate

3fiTTr-d- cht4

t1 $TIIr

6

DIPLOMA IN MEAT TECHNOLOGY (DMT)

3. (gisi4q10 -4 -T-TrAWf t ,t,ild TErrt? 7. (a). -artr tgr2f -4OF---d-w --14-T) t. ixtrr .4 TTI---A-1-atzt. 5 ch) r-i tiTi i V4 f-* -zrr ii ,Hobor t? (b) 'TEPT 4-1d kArttiuT* cii -4 fffru71. 3. (c) f*-0-d7 411e. Lirttiut "97 -ile. fi-gfR I. 2. 8. Tf -cr -44 f-*--4"qn. -ER -ild f- r-uR : 4x2.5=10. (a). fchtuI.i. (b). 11 4-1. (c). 771179. gRI 41e. 4rt(-Tut. (d). Tr-.4 asi,.

80KB Sizes 1 Downloads 281 Views

Recommend Documents

DIPLOMA IN MEAT TECHNOLOGY (DMT)
No. of Printed Pages : 5. DIPLOMA IN MEAT TECHNOLOGY (DMT). Term-End Examination. December, 2015. 00857. BPVI-023 : FRESH MEAT TECHNOLOGY.

DIPLOMA IN MEAT TECHNOLOGY (DMT)
(b) Differentiate between vacuum and modified. 2 atmosphere packaging. (c). What type of packaging material do you use for packing of cured, cooked and dehydrated meats ? 5. (a) What is spoilage ? Write the factors 1+3 responsible for spoilage of mea

DIPLOMA IN MEAT TECHNOLOGY (DMT)
Fill in the blanks (any ten) : 10x1=10. (a) Full form of PET is. (b) is a quality parameter of meat. (c) Polyamide film is called as in packaging trade. (d) is a very ...

diploma in meat technology (dmt)
the meat products formulation to reduce the harsh effect of salt are called. (v) Sausages, meat patties, nuggets, hamburger, ground beef, etc. are examples of.

diploma in meat technology (dmt)
(a) Usual temperature for frozen storage of meat is. (b) Thawing time of poultry carcass ranges from. (c) Gradient of the poultry processing plant floor should at least. (d) In meat inspection area light intensity should be. (e) Freezing point of egg

diploma in meat technology (dmt)
(iii) Cured and smoked product prepared from leg portion of big carcass is known as. (iv) Meat of young sheep is called. (v) Meat of pig is called. (v.) Monosodium glutamate (MSG) is a commonly used enhancer in meat and meat products. 2. (a) Explain

DIPLOMA IN MEAT TECHNOLOGY (DMT) Term-End Examination ...
4. (a) Write the steps of preparation of casing. 5. (b) What are the applications of poultry industry by-products ? 2. (c) Give a flow-chart for preparing feather meal.

DIPLOMA IN MEAT TECHNOLOGY (DMT) Term-End Examination ...
(a) Write the functions of chilled water or ice during emulsion preparation. (b) What are the functions of bacterial culture in meat processing ? (c) Describe the ... (c) Differentiate between dry and semi dry sausage. 8. (a) Briefly explain the meth

6 BPVI-028 DIPLOMA IN MEAT TECHNOLOGY (DMT)
2 EP. 37fEWUTI a*: 50. 47-eie. 5041) 3rd 007. 1 VP. 1 T JUT •11. 3114-474F / mit ;Rj 314' 64114 ff. 1. EkTh TWO. 1T tti* : (ch. T). 10x1.10. (i) eic0 i iftz cwin. (ii). ,ITRetzr 14. (iii) ch 61,110

DIPLOMA IN MEAT TECHNOLOGY (DMT) Term-End ...
DIPLOMA IN MEAT TECHNOLOGY (DMT). Term-End Examination. December, 2015. 0 0 6 1 0. BPVI-028 : MARKETING AND. ENTREPRENEURSHIP. Time : 2 ...

DIPLOMA IN MEAT TECHNOLOGY (DMT) Term-End ...
31lWUR 37 : 50. *a" : 141.6 rirW m.ri ' *- dri< Orcirk, / wi. fitsell 1 aif4wgf t 1 ftsfr swir * FinTv 37'w t 1. 1. Rcto PaT911. f W--A7 ((et).6 7r):. 1x10=10. (a) TTRI (cattle).

DIPLOMA IN MEAT TECHNOLOGY (DMT) Term-End Examination ...
8. Write short notes on the following (any four) : (a) Livestock markets. 4x21/2=10. (b) Quarantine. (c) Stunning in pigs. (d) Halal method of ritual slaughter.

diploma in meat technology (dmt) bpvi-023 : fresh meat ...
ii) muscle contains approximately % water iii) Drip is exudation of fluid from meat. iv) Ripening or ageing of meat is also known as ... iv) Weep is the exudation of fluid from cooked meat. v) Liquid nitrogen is used for cryogenic freezing. vi) Myogl

6 I BPVI-023 I DIPLOMA IN MEAT TECHNOLOGY
Tau trelire ft-L*1;r Cst7.t. ) Ail' tiftaTT. V, 2015. zfigtkaTrf.-023 : wr-4r *Mire. Trq-ef : 2 ETri2 alfirth—dri 31'W • 50. *F: V,7 1 wr awr. 37f5aref gi girl rife- vrqV 3m- f--4q/. TraY ftrim ti. 10x1=10. 1. ft-41RI:crtZW1f-A7: (a) fcnri (feath

BPVI-028 No. of Printed Pages : 5 DIPLOMA IN MEAT TECHNOLOGY ...
00345. DIPLOMA IN MEAT TECHNOLOGY (DMT). Term-End Examination. June, 2014. BPVI-028 : MARKETING AND ENTREPRENEURSHIP. Time : 2 hours.

DMT
(j). (k) is the controlled application of energy from ionizing radiation. Packaging where all the air from the package is removed known as. (1) Precursor of vit. A is. 2. ... (a) List 10 Golden Rules for Safe Food 5. Preparation as per World Health.

DIPLOMA IN DAIRY TECHNOLOGY (DDT) Term-End Examination ...
(DDT). Term-End Examination. June, 2013. BPVI-016 : DAIRY PRODUCTS-III. Time : 2 hours. Maximum Marks : 50. Note : Attempt any five questions. All questions carry equal marks. 1. Define the following : (a) Pasta-Filta. (b) Shrinkage in ice cream. (c)

DIPLOMA IN DAIRY TECHNOLOGY (DDT) Term-End Examination ...
Term-End Examination. June, 2013. BPVI-016 : DAIRY PRODUCTS-III. Time : 2 hours. Maximum Marks : 50. Note : Attempt any five questions. All questions ...

DIPLOMA BPVI IN DAIRY TECHNOLOGY (DDT) Term-End ...
(d) Frame Work for setting, reviewing and meeting quality management system, required and commitment of organisation to continual improvement : (i).

DIPLOMA IN DAIRY TECHNOLOGY (DDT) Term-End Examination ...
DIPLOMA IN DAIRY TECHNOLOGY (DDT) in. Term-End Examination cc; ... (a) Care and management of down calver. (b) Artificial insemination. (c) Signs of ill ...

DIPLOMA IN MECHANICAL ENGINEERING (DME) lc) DIPLOMA ...
6. (a) Describe the working principle of gear shaping machine. (b) Mention various methods of gear manufacturing. Explain any one method. 7. (a) Describe the process of compression - moulding with the help of neat diagram. (b) Explain the important m

DIPLOMA IN MECHANICAL ENGINEERING (DME) lc) DIPLOMA ...
o. (DME) lc). DIPLOMA - VIEP - MECHANICAL. ENGINEERING. Term-End Examination. June, 2013. BME-059 : MANUFACTURING PROCESS - III. Time : 2 hours. Maximum Marks : 70. Note : Attempt any five questions. All questions carry equal marks. 1. (a) Explain th

BPVI-021 No. of Printed Pages : 6 DIPLOMA IN MEAT ...
(ii) Precursor of vitamin A is. (iii) Fats are emulsified by during digestion. (iv) Food allergens are mostly in nature. (v) is a cured meat product prepared from leg part of pig. (vi) The complete destruction of all organisms is called as. (b) Match

DMT
*rtrk:frr -srfavru. % 1. 401. *. W' "C4R:1 ITT tl. (k) 11. T't lIftly -ff (rendered) '41:11 t. (1) ctcnil *"4'el W:f 14 W4 sft 40 .9-Rr t9T -**T ari-R. 2. (a) ITR*4 TOR fizrfa. *. 7riT Wirt? 4. (b) RPT{ 3177f Ifre Ti f ct) t ? 3. (c) rgdg,akili. l t?