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MCQs

Total Questions : 9
Question 1. The chief spoilage organisms on smoked fish are
  1.    bacteria
  2.    fungi
  3.    both (a) and (b)
  4.    molds
 Discuss Question
Answer: Option D. -> molds
Question 2. A musty or muddy odor of the fish is attributed to
  1.    the growth of Pseudomonas species in the mud at the bottom of the body of water
  2.    None of these
  3.    the mud at the bottom of the body of water
  4.    the growth of Streptomyces species in the mud at the bottom of the body of water
 Discuss Question
Answer: Option D. -> the growth of Streptomyces species in the mud at the bottom of the body of water
Question 3. The predominant kind of bacteria causing spoilage in fish at chilling temperature is
  1.    species of Pseudomonas
  2.    Bacillus
  3.    Micrococcus
  4.    none of these
 Discuss Question
Answer: Option A. -> species of Pseudomonas
Question 4. Marinated (sour pickled) fish should not have spoilage problems unless
  1.    the acid content is moderate
  2.    None of these
  3.    the acid content is very high
  4.    the acid content is low enough
 Discuss Question
Answer: Option D. -> the acid content is low enough
Question 5. In chilled shrimp __________ is chiefly responsible for spoilage.
  1.    Achromobacter
  2.    Molds or yeasts
  3.    Micrococcus or Bacillus species
  4.    Pseudomonas
 Discuss Question
Answer: Option A. -> Achromobacter
Question 6. The bacteria most often involved in the spoilage of fish are
  1.    None of these
  2.    part of the natural flora of the external slime of fishes and their intestinal contents
  3.    both (a) and (b)
  4.    part of the natural flora of the internal slime of fishes only
 Discuss Question
Answer: Option B. -> part of the natural flora of the external slime of fishes and their intestinal contents
Question 7. The red or pink color of the fish is generally caused from the growth of
  1.    Molds or yeasts
  2.    Micrococcus or Bacillus species
  3.    all of these
  4.    Sarcina
 Discuss Question
Answer: Option C. -> all of these
Question 8. Normally, due to the holding of the chilled fish
  1.    Achromobacters decrease
  2.    Flavobacteria increase temporarily and then decrease
  3.    All of these
  4.    Pseudomonas increase in numbers
 Discuss Question
Answer: Option C. -> All of these
Question 9. At higher temperatures, the souring of Oysters may be the result of the fermentation of sugars by
  1.    all of these
  2.    Streptococci
  3.    Lactobacilli and yeast
  4.    Coliform bacteria
 Discuss Question
Answer: Option A. -> all of these

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