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Fish and Sea Foods MCQ Questions & Answers

Fish and Sea Foods MCQs : This section focuses on the "Fish and Sea Foods". These Multiple Choice Questions (MCQs) should be practiced to improve the Fish and Sea Foods skills required for various interviews (campus interview, walk-in interview, company interview), placement, entrance exam and other competitive examinations.




Question 1

In chilled shrimp __________ is chiefly responsible for spoilage.

A. Achromobacter
B. Pseudomonas
C. Micrococcus or Bacillus species
D. Molds or yeasts

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Question 2

Normally, due to the holding of the chilled fish

A. Pseudomonas increase in numbers
B. Achromobacters decrease
C. Flavobacteria increase temporarily and then decrease
D. All of the above

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Question 3

At higher temperatures, the souring of Oysters may be the result of the fermentation of sugars by

A. Coliform bacteria
B. Streptococci
C. Lactobacilli and yeast
D. All of the above

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Question 4

The bacteria most often involved in the spoilage of fish are

A. part of the natural flora of the external slime of fishes and their intestinal contents
B. part of the natural flora of the internal slime of fishes only
C. both (a) and (b)
D. none of the above

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Question 5

The red or pink color of the fish is generally caused from the growth of

A. Sarcina
B. Micrococcus or Bacillus species
C. Molds or yeasts
D. All of the above

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Question 6

The chief spoilage organisms on smoked fish are

A. molds
B. bacteria
C. Both A and B
D. fungi

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Question 7

Marinated (sour pickled) fish should not have spoilage problems unless

A. the acid content is very high
B. the acid content is low enough
C. the acid content is moderate
D. none of the above

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Question 8

Marinated (sour pickled) fish should not have spoilage problems unless

A. the acid content is very high
B. the acid content is low enough
C. the acid content is moderate
D. None of these

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Question 9

A musty or muddy odor of the fish is attributed to

A. the growth of Streptomyces species in the mud at the bottom of the body of water
B. the mud at the bottom of the body of water
C. the growth of Pseudomonas species in the mud at the bottom of the body of water
D. None of these

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Question 10

The predominant kind of bacteria causing spoilage in fish at chilling temperature is

A. species of Pseudomonas
B. Micrococcus
C. Bacillus
D. None of these

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Question 11

The red or pink color of the fish is generally caused from the growth of

A. Sarcina
B. Micrococcus or Bacillus species
C. Molds or yeasts
D. all of these

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Question 12

A musty or muddy odor of the fish is attributed to

A. the growth of Streptomyces species in the mud at the bottom of the body of water
B. the mud at the bottom of the body of water
C. the growth of Pseudomonas species in the mud at the bottom of the body of water
D. none of the above

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Question 13

The bacteria most often involved in the spoilage of fish are

A. part of the natural flora of the external slime of fishes and their intestinal contents
B. part of the natural flora of the internal slime of fishes only
C. Both A and B
D. None of these

View Answer

Question 14

At higher temperatures, the souring of Oysters may be the result of the fermentation of sugars by

A. Coliform bacteria
B. Streptococci
C. Lactobacilli and yeast
D. all of these

View Answer

Question 15

The chief spoilage organisms on smoked fish are

A. molds
B. bacteria
C. both (a) and (b)
D. fungi

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Question 16

Seafood is any form of sea life regarded as food by humans, prominently including fish and shellfish.

A. Yes
B. No

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