Podcast
Questions and Answers
Which component is used as an emulsifying agent in the preparation of the burger?
Which component is used as an emulsifying agent in the preparation of the burger?
- Semolina
- Egg (correct)
- Spices mixture
- Ground onion
What is the purpose of using a commercial burger maker in the preparation of the burger?
What is the purpose of using a commercial burger maker in the preparation of the burger?
- To mix the ingredients thoroughly
- To add spices to the mixture
- To increase the storage time of the burger
- To shape the burger into a specific size and thickness (correct)
What is the purpose of adding iced water in the preparation of the burger?
What is the purpose of adding iced water in the preparation of the burger?
- To improve the texture and flavor
- To prevent bacterial growth
- To increase the protein content
- To enhance the juiciness and tenderness (correct)
Which spice contributes the most to the spices mixture used in the burger preparation?
Which spice contributes the most to the spices mixture used in the burger preparation?
Why is plastic paper used in shaping the burger prior to storage?
Why is plastic paper used in shaping the burger prior to storage?
What was used to save the low temperature of the meat and fat mixture during sausage preparation?
What was used to save the low temperature of the meat and fat mixture during sausage preparation?
Which component was added to the sausage mixture at the final stage?
Which component was added to the sausage mixture at the final stage?
Where was the sausage stored after preparation, and at what temperature?
Where was the sausage stored after preparation, and at what temperature?
What method was used for the irradiation treatment of the fifth group of sausages?
What method was used for the irradiation treatment of the fifth group of sausages?
How was the beef sausage stored after the irradiation treatment?
How was the beef sausage stored after the irradiation treatment?
Study Notes
Burger Preparation
- Emulsifying agent used: Not specified
- Purpose of commercial burger maker: Not specified
Sausage Preparation
- Purpose of adding iced water: To keep the low temperature of the meat and fat mixture
- Dominant spice in the spice mixture: Not specified
- Purpose of using plastic paper in shaping: Prior to storage, for preserving shape
- Final component added to sausage mixture: Not specified
- Storage of sausage after preparation: Not specified, at a temperature of Not specified
- Method of irradiation treatment for the fifth group of sausages: Not specified
- Storage of beef sausage after irradiation treatment: Not specified
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Description
Test your knowledge of the burger preparation process in meat technology. Learn about the specific steps and techniques involved in making burgers from beef and camel meat, including the addition of iced water, additives, and spices, and the use of a commercial burger maker.
