This set of Meat Processing Multiple Choice Questions & Answers (MCQs) focuses on “Breaded or Coated Products from Meat”.
1. Which are the basic coating that can be used for meat?
a) Egg and crumbs
b) Egg and batter
c) Batter and crumbs
d) Crumbs, egg and batter
View Answer
Explanation: The meat which are to be deep fried are coated with egg, crumbs or batter. It is dipped into flour or corn meal. This method of cooking is used for all meat products like brains, sweetbreads, croquettes and liver.
2. What are breaded products?
a) Dry mixture of flour, starch, and seasonings
b) Mixture of water, flour, starch, and seasonings
c) Dry mixture of flour and seasonings
d) Mixture of water and flour
View Answer
Explanation: A breading is process of preparation of the meat products before cooking/frying. It is defined as dry mixture of flour, starch, and seasonings. These should be coarse in nature. It is applied to moistened meat products prior to cooking.
3. What is the difference between batter and breading?
a) Batter is a semi-liquid mixture and breading is dry food coating
b) Batter is a liquid mixture and breading is dry food coating
c) Batter is a semi-liquid mixture and breading is dry food coating
d) Batter is a dry mixture and breading is dry food coating
View Answer
Explanation: Batter is a semi-liquid mixture. It is formed by combining single or multiple ingredients like grains, flours with liquids like water, milk or eggs. Breading is nothing but the dry food coating produced from cornmeal, bread crumbs, flour, seasoning and other dry ingredients.
4. What is the purpose of coating on meat products?
a) Moisture prevention
b) Enhances color
c) Removes excess oil
d) Absorbs excess oil
View Answer
Explanation: Costings on the meat products acts as a barrier that limits the contact of the product with the air, water. It modifies the functional properties of food. It also contributes to the control of the moisture thus, preventing agglomeration and disintegration of food.
5. Is breaded process same as frying process?
a) True
b) False
View Answer
Explanation: Both the breading process and frying process removes excess moisture from the product. Both are drying process. Breading process uses dry ingredients like flour, bread crumbs and seasonings. Whereas, the frying process uses oil.
6. What is pellicle?
a) Coating of proteins on meat
b) Coating of oil on meat
c) Coating of flour on meat
d) Coating of salt on meat
View Answer
Explanation: A pellicle is a coating of proteins on the surface of meat products. The pellicle allows the smoke to better stick to to the surface of the meat during the smoking process. This increases the flavor of the meat products.
7. Why is breaded process better than battering process?
a) Breaded products crisps at lower temperature
b) Breaded products crisps at higher temperature
c) Battered products crisps at lower temperature
d) Battered products crisps at higher temperature
View Answer
Explanation: Breadcrumbed are healthier as it crisps at a lower temperature. It does not require much oil. Whereas, the battered product requires more oil as batter should be properly cooked to avoid the raw flavor.
8. What is the standard breading procedure?
a) Coating with flour -> Coating with bread crumbs -> Moistening with egg
b) Moistening with egg -> coating with flour -> Coating with bread crumbs
c) Coating with bread crumbs -> Moistening with egg -> Coating with flour
d) Coating with flour -> Moistening with egg -> Coating with bread crumbs
View Answer
Explanation: The standard breading procedure is as follows initially it is coating with flour. Then it well moistening in egg wash along with water and milk. Finally, it is coating in crispy bread crumbs. These are then shallow fried or deep fried.
9. What is the wet coating in meat products?
a) Batter
b) Seasonings
c) Water
d) Egg
View Answer
Explanation: The wet coatings are the batters which are mixture of flour and liquids like milk or eggs. Wheat flour, potato flour, rice flour and soya flours are used. The batters also contain leavening agents to aerate the finished product and therefore improve fluffiness.
10. Barding is only necessary when the meat does not have enough natural fat.
a) True
b) False
View Answer
Explanation: Barding is only necessary when the meat does not have enough natural fat. The fat wrapped around the meat absorb additional moisture and fat to keep the meat from drying out. It also enhances the taste of the meat product.
Sanfoundry Global Education & Learning Series – Meat Processing.
To practice all areas of Meat Processing, here is complete set of Multiple Choice Questions and Answers.
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