Konzeviranje mesa i mesni proizvodi
Authored by Bosiljka Anđelić
Other
12th Grade
Used 5+ times
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22 questions
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1.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Kobasica sa velikim dijelovima masnog tkiva u nadjevu je
tirolska
krvavica
šunkarica
mortadela
2.
MULTIPLE SELECT QUESTION
45 sec • 1 pt
Proizvod dobiven topljenjem masnog tkiva svinja je
domaća svinjska mast
biljna mast
svinjska mast
goveđi loj
3.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Trajne konzerve su proizvodi konzervirani
pasterizacijom
kuhanjem
sterilizacijom
toplim dimljenjem
4.
MULTIPLE SELECT QUESTION
45 sec • 1 pt
Prema sastavu konzerve mogu biti
od mesa u komadima
od usitnjenog mesa
od svježeg mesa
kobasice u limenci
5.
MULTIPLE SELECT QUESTION
45 sec • 1 pt
Odaberi zaštićene mesne proizvode.
kulen
hamburger
pršut
kranjska kobasica
6.
FILL IN THE BLANKS QUESTION
1 min • 1 pt
U sastavu polutrajnih kobasica ulogu ljepila koje povezuje ostale sastojke ima
(a)
7.
FILL IN THE BLANKS QUESTION
1 min • 1 pt
U kuhanim kobasicama za nadjev se koriste krv i iznutrica gorkastog okusa, a naziva
(a)
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