Meat Processing MCQs : This section focuses on the "Meat Processing". These Multiple Choice Questions (MCQs) should be practiced to improve the Meat Processing skills required for various interviews (campus interview, walk-in interview, company interview), placement, entrance exam and other competitive examinations.
Question 1
Certain bacteria are added to minced meat products. This activity is followed by dehydration. What is this activity called?
A. Coating
B. Freezing
C. Curing
D. Fermentation
Question 2
Coated meat products require _____
A. Breading
B. Pre-dusting
C. Battering
D. All three are methods of making Coated meat products
Question 3
Meat based bioactive peptides have certain nutraceutical effects.
A. TRUE
B. FALSE
Question 4
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?
A. This is called Luncheon meat
B. This is pasteurized and stored in refrigerators
C. All of the mentioned
D. Water binding agents are essential as re-heating tends to water loss
Question 5
Oil/Lemon/Vinegar + Spices applied to meat is called _____
A. Marinating
B. Emulsifying
C. Fermenting
D. Coating
Question 6
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.
A. TRUE
B. FALSE
Question 7
Statement 1: Ham is from pork bellies. Bacon is from pork thighs.
A. True, False
B. True, True
C. False, False
D. False, True
Question 8
When meat is passed through a coarse grinder plate it is called _____
A. Chunking
B. Flaking
C. Restructured meat product
D. Restructured meat product and Chunking
Question 9
Which of the following is a technique applied to the processing of fresh meat?
A. Chopping
B. Protein Extraction
C. None of the mentioned
D. Chopping & Protein Extraction
Question 10
Methods of meat processing include salting, curing, fermentation, smoking, and/or the addition of chemical preservatives.
A. True
B. False