Konzeviranje mesa i mesni proizvodi
Authored by Bosiljka Anđelić
Other
12th Grade
Used 6+ times
AI Actions
Add similar questions
Adjust reading levels
Convert to real-world scenario
Translate activity
More...
Content View
Student View
22 questions
Show all answers
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)
Access all questions and much more by creating a free account
Create resources
Host any resource
Get auto-graded reports
Continue with Google
Continue with Email
Continue with Microsoft
or continue with
%20(1).png)
Apple
Others
Already have an account?
