DIPLOMA IN FISH PRODUCTS TECHNOLOGY (DFPT) Term-End Examination June, 2013 BPVI-043 : COATED PRODUCTS Maximum Marks : 50
Time : 2 hours
Note : Attempt any five questions only. All questions carry equal marks. 1.
Define any ten of the following terms : (a)
10x1=10
Batter
(b) Tempura Batters (c)
Flash Frying
(d) Pre - dust (e)
Portioning
(f)
Oil Turnover Rate
(g) Tunnel Freezing (h) Fish Fillet (1)
Sashimi
(j)
Depuration
(k) Fish cake (1) Shucking BPVI-043
1
P.T.O.
2.
Give the batter mix recipe for sea food. Describe
10
the different parameters influencing the batter quality. What are the parameters to be taken care while preparing coated products ?
3.
4.
Write short notes on any two of the following : (a)
Japanese style crumbs
(b)
Flavours used in breading
(c)
Flour type breading machines
2x5=10
(a) Discuss about the different processing
5
factors influencing the application of batter. (b) Discuss about the chemical hazards in coated products.
5.
6.
5
Write short notes on any two of the following. (a)
Conventional Batter Applicators
(b)
Plate Freezing
(c)
Refrigerator system in a cold storage
2x5=10
Describe the method of preparation of coated Fish Finger. Draw the flow diagram indicating the different steps.
BPVI-043
2
10
7.
(a) Describe the different steps involved in the preparation of Breaded Nobashi.
5
(b) Draw the flow chart indicating the different steps/process involved in the preparation
5
of crab stick Analogues.
8.
What is Fish sausage ? What are the ingredients 10 used in its preparation ? Draw the flow diagram for preparation of Fish sausage indicating different steps.
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