PP3

Question 1

Specific rules on official control for Trichinella in meat are sted by the:

Answer 1

Comission Implementing Regulation (EU) 2015/1375

Question 2

The first technological operation in the clean department of poultry slaughterhouse is:

Answer 2

Chilling of poultry meat

Question 3

General principles and requirements of food law, establishing the European Food Safety Authority, and procedure in matters of food safety are set by:

Answer 3

Regulation (EC) No 178/2002 of the European Parliament and of the Council

Question 4

Thermally treated poultry meat products are:

Answer 4

Meat products exposed to a minimum temperature of 70*C for at least 10 minutes in all parts of the product

Question 5

The following test is used to verify proper pasteurization of liquid egg products:

Answer 5

Alfa-amylase test

Question 6

The basic mayonnaise contains:

Answer 6

At least 78.5% total fat and at least 6% egg yolk

Question 7

The following method is used to determine water content of honey:

Answer 7

Refractometric

Question 8

The amount of shell fragments, parts of shell membranes and other foreign admixtures in processed egg products must not exceed:

Answer 8

100 mg/kg of the product

Question 9

If the value of shape index is 55, the shape of an egg is:

Answer 9

Longitudinal

Question 10

Fresh eggs should be stored at temperatures:

Answer 10

5-18 *C

Question 11

Air cell in egg is between:

Answer 11

Inner and outer membrane

Question 12

Assortment of egg products:

Answer 12

Liquid, concentrated, dried, frozen, quick frozen, coagulated

Question 13

Shelf life period of eggs:

Answer 13

28 days

Question 14

Producer code on eggs, method of breeding can be:

Answer 14

A
0 = organic
1 = free range
2 = barn
3 = cages

Question 15

In producer code of eggs, B is:

Answer 15

Country (SK)

Question 16

In producer code of eggs, C is:

Answer 16

identification number (registrated establishment + single flocks in separated buildings)

Question 17

Egg shapes can be:

Answer 17

Symmetrical: Spherical with SI = 100 (>83)
Longitudinal S = 50 (<63)
Nonsymmetrical: ovoidal with S = 75 (63-83)

Question 18

What is the method of egg washing?

Answer 18

Sharp’s method

Question 19

Albumen index AI:

Answer 19

3-13 and decrease during aging

Question 20

Yolk index YI:

Answer 20

32-58 and decrease with aging

Question 21

Index of foam stability IFS:

Answer 21

Increase during aging

Question 22

Index of albumen foaming:

Answer 22

decrease during aging

Question 23

Microorganisms develop only in the:

Answer 23

yolk, not white. Can attack shell if bad storage

Question 24

Edible organs of poultry:

Answer 24

Heart, neck, gizzard, liver

Question 25

Bleeding test name:

Answer 25

Schöberg

Question 26

Pasteurization temperature for whole egg:

Answer 26

65.4 *C

Question 27

Pasteurization temperature for egg yolk:

Answer 27

65.0*C

Question 28

Pasteurization temperature for egg white:

Answer 28

56.0*C

Question 29

Positive alfa-amylase test is:

Answer 29

Violet, indicating inactivated enzyme by pasteurization

Question 30

Amount of foreign admixtures in liquid whole egg must not exceed:

Answer 30

100 mg/kg

Question 31

Mohr’s method is used to determine:

Answer 31

chloride ions present in sample by reacting them with silver ions present

Question 32

Package of fish contains:

Answer 32

60-70% of fish
15-25% fermented or boiled vegetables
13-15% of brine (clear and transparent)

Question 33

Brine should contain:

Answer 33

0.8 - 3.0% of acetic acid

Question 34

A pickling solution should contain:

Answer 34

1.5%-4.5% of acetic acid

Question 35

No red colouration means that sample is:

Answer 35

Histamine free, or contain small amounts of histamine which is not harmful for human’s health

Question 36

Fish stick is prepared from:

Answer 36

Similar species or a mixture of species with similar sensory properties

Question 37

Fish stick should weigh between:

Answer 37

20 g and 50 g

Question 38

Shape of fish stick should be:

Answer 38

So that length is not less than three times the greatest width, not less than 10 mm thick

Question 39

Maximum water content of dried fish must not exceed:

Answer 39

18%