Preparation of Hamma (Kishk Mix)
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Questions and Answers

What is the purpose of adding Laban zeer to the coarser power of par boiled wheat to create a homogenous paste called hamma?

  • To increase the protein content of the final product
  • To dilute the mixture with water for a syrupy consistency
  • To increase the volume of the mixture through fermentation (correct)
  • To enhance the taste of the kishk with spices

What is one of the advantages of the kishk fermentation mentioned in the text?

  • Higher amounts of tryptophane and sulphur-containing amino acids (correct)
  • Higher digestibility than other cereal products
  • Lower protein content compared to casein
  • Contains lower amounts of iron, phosphorous, and calcium

What spice is sometimes added to the kishk for enhancing taste according to the text?

  • Cinnamon
  • Paprika
  • Turmeric
  • Cumin (correct)

What is the protein content of kishk, on average, as mentioned in the text?

<p>23% (C)</p> Signup and view all the answers

How long does it take for the complete drying of the kishk product as per the information given?

<p>5-7 days (C)</p> Signup and view all the answers

What is the net protein utilization value for Kishk as compared to casein, based on the content provided?

<p>Equal for Kishk and casein (B)</p> Signup and view all the answers

What is the primary purpose of adding raw milk or laban zeer during the preparation of hamma?

<p>To achieve a homogenous paste (C)</p> Signup and view all the answers

Which amino acid is present in a relatively lower amount in kishk compared to other amino acids mentioned in the text?

<p>Tryptophane (C)</p> Signup and view all the answers

What is the approximate time required for the complete fermentation and drying of kishk, as described in the text?

<p>5-7 days (B)</p> Signup and view all the answers

Which nutrient does milk protein in kishk help to compensate for the deficiency in most cereal products?

<p>Amino acids (A)</p> Signup and view all the answers

What is the average net protein utilization value for kishk, as compared to casein, according to the given information?

<p>59 (B)</p> Signup and view all the answers

What is the main function of adding spices like cumin or pepper to kishk?

<p>To enhance the taste (B)</p> Signup and view all the answers

What is the consistency of the diluted Laban zeer added to the hamma after the 24-hour fermentation period?

<p>Syrupy (C)</p> Signup and view all the answers

What is the purpose of placing the fermented mix on straw mats during the drying process?

<p>To prevent sticking (D)</p> Signup and view all the answers

Which of the following processes occurs during the complete drying of kishk, in addition to drying itself?

<p>Fermentation (A)</p> Signup and view all the answers

How does the addition of raw milk or laban zeer affect the volume of hamma during fermentation?

<p>Increases the volume (B)</p> Signup and view all the answers

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