1-mavzu: tovar ishlov berish fani va uning vazifalari reja

Nazorat uчun savollar:
1. Uzumni қuritiш texnologiяsini қisқaчa aytib bering?
2. Қuritilgan uzumlarning яngi ҳўl mevalardan қanday afzalligi bor?
3. Uzumni қuritiш oldidan issiқ iшқor suvi bilan iшlaшning қanday aҳamiяti bor?
4. Kiшmiш va mayiш tayyorlaш uчun қўllaniladigan uzum navlarini aytib ўting?
5. Kiшmiш mayiz turlarini aytib ўting?
6. Uzumni қuritiш texnologiяsini қisқaчa aytib bering?
7. Standart talablar bўyiчa kiшmiш mayiz va mayizlar қanday navlarga ajratilgan?
8. Mayizning avlon turiga қўyilgan standart talablarni aytib ўting?
9. Standart talablar bўyiчa kiшmiш mayiz va mayizlarga ruxsat etilgan чeklaniшlar tў\risida ma’lumot bering?
10. «Soяki» kiшmiш mayiz tayyorlaш texnologiяsi tў\risida ma’lumot bering?
11. Vinolarning sifatini organoleptik usul bilan baҳolaшni tuшuntirib bering.
12. Vinolarning sifatini baҳolaшning ball usulini tuшuntirib bering.
13. Vinolarning fizik-kimyoviy kўrsatkiчlariga қaysi kўrsatkiчlari kiradi?
14. Vinolar tarkibidagi spirt miқdori қanday aniқlanadi?
15. Vinolarning loyқalaniшi nimadan dalolat beradi?
16. Vinolarda қanday kasalliklar uчraydi?
17. Vinolarni saқlaganda sirka kislotali bij\iшning moҳiяtini tuшuntirib bering.
18. Vinolarda anaerob mikroorganizmlar чaқiradigan kasalliklarni tuшuntiring.
19. Vinolarda қanday nuқsonlar uчraydi?
20. Vino nuқsonga ega bўlsa undan қanday foydalaniш mumkin?
1,3,5,7,9
11,13,15,17,19
21,23,25,27,29
31,33,35,37,39
41,43,45,47,49
51,53,55,57,59
61,63,65,67,69
71,73,75,77,79
81,83,85
2,4,6,8,10

12,14,16,18,20

22,24,26,28,30
32,34,36,38,40
42,44,46,48,50
52,54,56,58,60
62,64,66,68,70
72,74,76,78,80
82,84


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