BPVI
043 Solved Assignment 2021-22
Course Code: BPVI 043
Course Title: Coated Product
Max. Marks: 50
Answer the following questions
in 300-400 words. All questions carry equal marks.
1)
Explain the factors affecting the batter formulation.
2)
Differentiate between conventional batter applicator and tempura batter applicator.
3)
Define breading. Classify breadings. Tabulated the characteristics of different
types of breadings.
4) What
are the criteria to keep in mind while incorporating flavours in the breadings?
5)
Describe the factors which may affect the quality of the breading process during
application of breading.
6) List
the machineries used in the production of coated products. Explain any one in
detail.
7)
Differentiate between Tunnel Freezing and Contact Tunnel Freezing.
8)
Explain the different sensory parameters used for evaluation of quality of
coated products.
9)
Describe the process of preparation of coated butterfly shrimp with the help of
a flow diagram.
10)
Define fish sausage. Give its recipe. Describe the process of preparation of
coated butterfly shrimp with the help of a flow diagram.
BPVI 043 Solved Assignment 2021-22, BPVI 043
Solved Assignment 2021-22, BPVI 043 Solved Assignment 2021-22, BPVI
043 Assignment, IGNOU Assignment BPVI 043 2021-22- Gandhi National
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BPVI 043 Solved Assignment 2021-22 :- Those
students who had successfully submitted their Assignments to their allocated
study centers can now check their Assignment Status. Alongside --assignment
status, they will also checkout their assignment marks & result. All this
is often available in a web mode. After submitting the assignment, you'll check
you BPVI 043 Solved Assignment 2021-22 only after 3-4 weeks. BPVI 043 Solved
Assignment 2021-22 it'd take 40 days to declare BPVI 043 Solved Assignment
2021-22
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