BT404 Final Term Solved Past Papers File 1

*Bt404* current solved paper 15/02/2020

*_Muhammad Adnan Abdullah_*

*What does marbling mean in meat?* (3)

In the culinary arts, the word marbling refers to white flecks and streaks of fat within the lean sections of meat. Marbling is so named because the streaks of fat resemble a marble pattern. Also called intramuscular fat, marbling adds flavor and is one of the main criteria for judging the quality of cuts of meat.

*names agents are used as sweetener* (3)

Saccharin, alitame and aspartame are the sweetening agents used in the preparation of sweets for a diabetic patient.

*role of nitrogen dioxide in food preservation* (3)

Nitrogen flushing is a method used to preserve and protect food from damage during shipping and storage. Nitrogen replaces the oxygen in a food storage bag, and it cushions the contents. Unlike oxygen, nitrogen doesn't react with foods or affect the flavor or texture *What is staphylococcal food poisoning* (10)

Staph food poisoning is a gastrointestinal illness caused by eating foods contaminated with toxins produced by the bacterium Staphylococcus aureus (Staph) bacteria. ... It usually does not cause illness in healthy people, but Staph has the ability to make toxins that can cause food poisoning.

_staphylococcal food poisoning_

Staphylococcal food poisoning results from eating food contaminated with toxins produced by certain types of staphylococci, resulting in diarrhea and vomiting. This disorder can be caused by toxins produced by Staphylococcus aureus bacteria. The toxins are found in contaminated foods.

_Foods that are associated with staph food poisoning include:_

Meats. Poultry and egg products. Salads such as egg, tuna, chicken, potato, and macaroni. Bakery products such as cream-filled pastries, cream pies, and chocolate eclairs. Sandwich fillings. Milk and dairy products.

_is the primary source of staphylococcal food poisoning_ S. aureus can cause a range of illnesses from minor skin infections to Staphylococcus aureus food poisoning enteritis. Since humans are the primary source, cross-contamination is the most common way the microorganism is introduced into foods. Foods at high risks are those prepared in large quantities.

Credit: Muhammad Adnan Abdullah

1. Antioxidants for food (2)
2. Tow example of oligosaccharides(2)

3.

4. Acitic Acid Fermantaion.(3)
5. How milk is treated in yougurt fermentation(3)
6. Function of FT-MIR in fermentation of ethanol and lactic Acid(3)
7. Polyels used the production of dietetic product(5)
8. Application of starch in food(5)
9. Types of Fermentation. (10)

BT404 Current Finalterm Papers Fall 2020 | QueryVU

BT404 Time11:30 1;Name food resources which contain stone? 2;Gum uses? 3;Name agar which detect the yeast? 4; name two bacteria which used in dairy prodect? Step buyer process? 5 mrks Agar types? 5 mrks