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Eggs are candled to determine the condition of the air cell, yolk, and white. Candling detects bloody whites, blood spots, or meat spots, and enables observation of germ development. Candling is done in a darkened room with the egg held before a light. The light penetrates the egg and makes it possible to observe the inside of the egg. Yolk colour is checked against a required colour standard, the DSM Yolk Colour Fan (formerly known as the Roche Yolk Colour Fan) being the one used by the egg industry worldwide.
Rapid precooling method:
Lacquers used in cans for sulphur containing vegetables and meat is:
One serving of Cheddar cheese (28g) provides __% of the RDA of calcium:
High value of BOD (Biochemical Oxygen Demand) shows:
What percentage of fat is present in standardized milk?
Black tea is a _________ type of tea exhibiting desirable______ oxidation
Which macro nutrient plays major role in building muscle mass
‘Solidity’ is the maturity index for:
Storage temperature for Asparagus is:
Moulds can thrive best in closed, damp & dark situations. Which of the following conditions suits decent for the growth of moulds?
a. ...