LMT - Fruit juice, Ham, Cheese, Fish

Question 1

What are fruit jucises:

Answer 1

drinks made from pressing or extraction of the natural liquid contained in fruits.

Question 2

Raw Material for fruit juices: (5)

Answer 2

Oranges 
additives
antioxidents
sweeteners
supllemental nutrients

Question 3

additives in fruit juices: (2)

Answer 3

sulfur dioxid,

benzoic acid

Question 4

Antioxidents in fruit juices: (2)

Answer 4

ascorbic acid

alpha tocopherol

Question 5

sweeteners in fruit juices: (5)

Answer 5

corn syrup, 
suggar, 
honey, 
dextrose, 
artificial sweeteners

Question 6

supplemental nutrients in fruit juice: (4)

Answer 6

Vitamin: C A E beta Carotine

Question 7

Production Steps fruit juice: (5)

Answer 7

harvesting  or picking
sorting (sorting machine)
pressing (pressing machine)
pasteurisation (pasteurisation tank)
filling (filling machine)

Question 8

Best parts for ham production: (4)

Answer 8

topside
silverside
flank of pork
ham

Question 9

Process of ham production: (5)

Answer 9

slughtering
dry curing or wet curing
smoking
maturing
packaging

Question 10

dry curing (ham production) (8)

Answer 10

-make mixture of slat and herbs
-rub the meat with it
- pay attention to the ends they are endangered for microorganism
-layer the meat in a vessel
-close it rly good
- maturing 2 - 6 weeks
repeat it up to 6 times

Question 11

Wet curing: (7)

Answer 11

similar to the beginning of the dry curing
make a brine of water and herbs
no special grid of layer 
cover the meat with the brine
only one week of curing

important:
- cure long enough (for coloring.)
- cure not to long in the same brine, because of microorganism

Question 12

Smoking:

Answer 12

special boxes fired from below
smoking boxes in attics
hard wood is used: apple, beech
only cold smoking for ham 20-30°
stays raw
taste of fume
pieces should not touch each other
wood should not burn only smoke

Question 13

Raw material for Cheese:(5)

Answer 13

Cow Milk, 
Goat Milk, 
Sheep Milk, 
Rennet (Lab) enzyms from calf stomach
lactat acid bacteria

Question 14

Cow Milk contains: (4)

Answer 14

4% Fat
4,8% Lactose
3,3 Protein (Casein and Whey Protein)
Vitamins and Water

Question 15

Tools for Cheese production: (2)

Answer 15

Chopper Kettle

Cheese Harp

Question 16

Production of Cheese: (5)

Answer 16

1. heat the milk
2. Thickening process - jelly created
3. Processing the Jelly
4. swimming in salt water
   5 Preservation

Question 17

Thickening process of cheese production: (3)

Answer 17

lactid acid bacteria and rennet is added
casein denatures
jelly is created

Question 18

Processing the jelly: cheese production (3)

Answer 18

-jelly is cuted with a cheese harp
-cheese curd is created
curd is filled in forms and pressed, so the surplus whey can be seperated

Question 19

Product Range of Fish: (5)

Answer 19

• Living Fish
• Frozen Fish
• Fresh Fish
• Smoked Fish - hot smoked (core: 60°C) cold (30°)
• Canned Fish heated, preserved, airthight packed, oil added

Question 20

Machines for fish production: (3)

Answer 20

electric stunning system
automatic slaughtering machine
filleting machine

Question 21

electric stunning system: (3)

Answer 21

200kg per anesthesia
alternating current connection
indicator lamp and acoustic signal

Question 22

Automatic slaughtering machine: (5)

Answer 22

for gutting the fish
removes viscera and gills
3000 fished per hour
water requirment 500l per hour
compressed air requirment 6bar

Question 23

Filleting machine: (3)

Answer 23

2 transport wheels and 4 circular knives
water requirment 300-500 l per hour
cut the spine and belly bones fromt the fillets

Question 24

Fish Finger production: (6)

Part 1

Answer 24

• catching the fish
• filleted and frozen
• stacked in cartons
• x rayed (herringbones)
• quality controll - school grade system for smell, taste, size)
• divided into 378 pieces

Question 25

Fish Finger production: (5)

Part 2

Answer 25

• Sticks are dipped in flower, starch, salt, spieces mixture
• Frying in sunflower (core still frozen afterwards)
• random samples are tryed
• frezzing again
• metal dedector