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
The chief spoilage organisms on smoked fish are
A. molds
B. bacteria
C. Both A and B
D. fungi
Question 2
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
Question 3
In chilled shrimp __________ is chiefly responsible for spoilage.
A. Achromobacter
B. Pseudomonas
C. Micrococcus or Bacillus species
D. Molds or yeasts
Question 4
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
Question 5
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
Question 6
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
Question 7
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
Question 8
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
Question 9
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
Question 10
Seafood is any form of sea life regarded as food by humans, prominently including fish and shellfish.
A. Yes
B. No
Question 11
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
Question 12
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
Question 13
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
Question 14
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
Question 15
The chief spoilage organisms on smoked fish are
A. molds
B. bacteria
C. both (a) and (b)
D. fungi
Question 16
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