FISHERIES SCIENCE- FISH PROCESSING
FISHERIES SCIENCE- FISH PROCESSING- MCQs
1. The period which elapses between the time at which a product with warm temperature is subjected to freezing process and the cryoscopic time reached is called
(A) Frozen stage
(B) Pre -freezing stage
(C) Freezing stage
(D) Freezing time
Ans: B
2. Which freezing brings the product into direct contact with the refrigerant coil?
(A) Sharp freezing
(B) Air blast freezing
(C) Plate freezing
(D) Immersion freezing
Ans: D
3. Which ice is used to reduce the fat rancidity resulting in bitter flavour compounds to those stored in air (or) oxygen?
(A) Rapid ice
(B) Dry ice
(C) Antibiotic ice
(D) Sea water ice
Ans: B
4. Which of the following is the simplest form of drier works with solar energy?
(A) Vacuum shelf drier
(B) Drum drier
(C) Spray drier
(D) Tent drier
Ans: D
5. The measure of water available to support microbial growth and chemical reactions is termed as
(A) Water content
(B) Bound water
(C) Free water
(D) Water activity
Ans: D
6. Odd man out
(A) Smoking (B) Salting
(C ) Freezing (D) Drying
Ans: C
7. Which of the following is not a lacquering material?
(A) Epoxy lacquer
(B) Vinyl lacquer
(C ) Phenolic lacquer
(D) Ethoxy lacquer
Ans: D
8. Metal used for can manufacture is
(A) Aluminium (B) Iron
(C) Copper (D) Tin
Ans: A
9. _____ is defined as the time in minutes required to inactivate an arbitrarily chosen number of spores of a given bacteria at a specified temperature
(A) Thermal death time
(B) Decimal reduction time
(C) Z value time
(D) F value time
Ans: A
10. The step by which air from the headspace and the contents is removed prior to seaming the can
(A) Exhausting (B) Boiling
(C) Clinching (D) Glazing
Ans: A
11. ——————- is usually associated with canned crab meet
(A) Honeycombing (B) Curd
(C ) Blue discoloration (D) Mush
Ans: C
12. For cooking and cooling of cans, the equipment used is
(A) Lacquering machine
(B) Can seamer
(C ) Hydrostatic Continuous cooker-cooler
(D) High temperature short time processor
Ans: C
13. A versatile equipment used to freeze fish of any size and shape of fish is
(A) Fluidized bed freezer
(B) Air blast freezer
(C) Horizontal contact plate freezer
(D) Vertical plate freezer
Ans: B
14. Freezing is accomplished partly by contact at the bottom of the material and largely by the circulation of air by convection currents within the freezer is called
(A) Immersion freezer
(B) Plate freezer
(C) Tunnel freezer
(D) Shelf freezer
Ans: D
15. It consists of hallow horizontal plates inside which Copper pipes are fitted in a zig—zag manner, through which the refrigerant Freon 12 is circulated is called
(A) Horizontal — plate freezer
(B) Vertical plate freezer
(C ) Tunnel freezer
(D) Shelf freezer
Ans: A
16. It is the process of subjecting the products to heat treatment for a short interval of time prior to processing for freezing
(A) Canning
(B) Glazing
(C ) Blanching
(D) Icing
Ans: C
17. It is a process of dehydration subjecting the frozen material to a very high vacuum when water in its solid state is called as
(A) Freeze -drying
(B) Drying
(C) Freezing
(D) Glazing
Ans: A
18. Which of the following chemical exerts a high osmotic pressure giving rise to reduction in moisture content of the fish during Processing?
(A) Sodium metabisulphate
(B) Sodium carbonate
(C ) Sodium chloride
(D) Sodium hydroxide
Ans: C
19. The freezer which is most suitable for small sized and uniform products like shrimp fish fillet and small fish is
(A) fluidised bed freezer
(B) Horizontal plate freezer
(C) Vertical plate freezer
(D) Rotary drum freezer
Ans: A
20. The pink spoilage in dry salted fish is caused by
(A) E. coli
(B) Halobacterium sp.
(C) Clostridium sp.
(D) Flavobacterium sp.
Ans: B
21. Presence of ___ ions in the salt catalyse the development of brown or yellow discoloration in salted fishes.
(A) Copper (B) Calcium
(C ) Magnesium (D) Aluminum
Ans: A
22. The boiling temperature of liquid nitrogen meant for fish freezing is
(A) -195° C (B) -195° F
(C) +195° C (D) +195° F
Ans: A
23. _______ method of exhausting is the best and most reliable.
(A) Mechanical exhaust
(B) Steam injection
(C ) Heat exhaust
(D) Heat and mechanical exhaust
Ans: C
24. Blanching removes
(A) Taste
(B) Texture
(C) Flavour
(D) Blood and slime
Ans: D
25. Which part of fish contains more quantity of glycogen?
(A) Muscle (B) Kidney
(C ) Liver (D) Bones
Ans: C
26. Fish will come under the category of
(A) Low acid foods
(B) Medium acid foods
(0) Acid foods
(D) High acid foods
Ans: A
27. Highly desirable temperature of storage of canned products is _____ degree C
(A) 32 (B) 10 (C) 28 (D) 26
Ans: B
28. External rusting of the can could he avoided by cooling the cans to _____ degree C
(A) 35 (B) 40 (C) 30 (D) 37
Ans: A
29. The valve provided on the cylinder head of an IC Engine to facilitate easy cranking is called
(A) Inlet valve (B) Outlet valve
(C ) Decompression valve (D) Non return valve
Ans: C
30. Oxidation of fat is known as
(A) Rigor mortis (B) Rancidity (C) Elasticity (D) Flexibility
Ans: B
31. The typical aroma of smoked fish is due to
(A) Phenols
(B) Ketones
(C) Acids
(D) Aldehydes
Ans: A
32. Which one is a hormone?
(A) Tyrosine (B) Thyroxin (C)Tyramine (D) Guanine
Ans: B
33. Trypsin breaks the molecule of
(A) Lipid (B) Protein (C) Carbohydrate (D) Nucleic acid
Ans: B
34. During rigor mortis fish loses
(A) Flexibility
(B) Stiffness
(C) Protein
(D) Rancidity
Ans: A
35. In oily fish fat content is more than
(A) 4%
(B) 3%
(C) 2%
(D) 8%
Ans: D
36. After death of fish glycogen is converted into
(A) Acetic acid
(B) Lactic acid
(C) Hydrochloric acid
(D) Sulphuric acid
Ans: B
37. Which one of the following is an essential fatty acid ?
(A) Arachidonic acid
(B) Stearic acid
(C) Palmitic acid
(D) Oleic acid
Ans: A
38. Which of the following is not a type of stowage?
(A) Bulking (B) Shelving (C) Boxing (D) Washing
Ans: D
39. Fish is a highly ____food material due to presence of high __ content.
(A) tasty, bony
(B) nutritious, fat
(C) perishable, moisture
(D) perishable, cartilage
Ans: C
40. Protein content of fish muscle is
(A) 10-15 %
(B) 12-25 %
(C) 15-24 %
(D) 25-35 %
Ans: C
41. Salmonella in food stuff is killed by
(A) Keeping in cold storage
(B) Pelleting
(C) Heat treatment
(D) Keeping in reduced pressure
Ans: A
(A) Frozen stage
(B) Pre -freezing stage
(C) Freezing stage
(D) Freezing time
Ans: B
2. Which freezing brings the product into direct contact with the refrigerant coil?
(A) Sharp freezing
(B) Air blast freezing
(C) Plate freezing
(D) Immersion freezing
Ans: D
3. Which ice is used to reduce the fat rancidity resulting in bitter flavour compounds to those stored in air (or) oxygen?
(A) Rapid ice
(B) Dry ice
(C) Antibiotic ice
(D) Sea water ice
Ans: B
4. Which of the following is the simplest form of drier works with solar energy?
(A) Vacuum shelf drier
(B) Drum drier
(C) Spray drier
(D) Tent drier
Ans: D
5. The measure of water available to support microbial growth and chemical reactions is termed as
(A) Water content
(B) Bound water
(C) Free water
(D) Water activity
Ans: D
6. Odd man out
(A) Smoking (B) Salting
(C ) Freezing (D) Drying
Ans: C
7. Which of the following is not a lacquering material?
(A) Epoxy lacquer
(B) Vinyl lacquer
(C ) Phenolic lacquer
(D) Ethoxy lacquer
Ans: D
8. Metal used for can manufacture is
(A) Aluminium (B) Iron
(C) Copper (D) Tin
Ans: A
9. _____ is defined as the time in minutes required to inactivate an arbitrarily chosen number of spores of a given bacteria at a specified temperature
(A) Thermal death time
(B) Decimal reduction time
(C) Z value time
(D) F value time
Ans: A
10. The step by which air from the headspace and the contents is removed prior to seaming the can
(A) Exhausting (B) Boiling
(C) Clinching (D) Glazing
Ans: A
11. ——————- is usually associated with canned crab meet
(A) Honeycombing (B) Curd
(C ) Blue discoloration (D) Mush
Ans: C
12. For cooking and cooling of cans, the equipment used is
(A) Lacquering machine
(B) Can seamer
(C ) Hydrostatic Continuous cooker-cooler
(D) High temperature short time processor
Ans: C
13. A versatile equipment used to freeze fish of any size and shape of fish is
(A) Fluidized bed freezer
(B) Air blast freezer
(C) Horizontal contact plate freezer
(D) Vertical plate freezer
Ans: B
14. Freezing is accomplished partly by contact at the bottom of the material and largely by the circulation of air by convection currents within the freezer is called
(A) Immersion freezer
(B) Plate freezer
(C) Tunnel freezer
(D) Shelf freezer
Ans: D
15. It consists of hallow horizontal plates inside which Copper pipes are fitted in a zig—zag manner, through which the refrigerant Freon 12 is circulated is called
(A) Horizontal — plate freezer
(B) Vertical plate freezer
(C ) Tunnel freezer
(D) Shelf freezer
Ans: A
16. It is the process of subjecting the products to heat treatment for a short interval of time prior to processing for freezing
(A) Canning
(B) Glazing
(C ) Blanching
(D) Icing
Ans: C
17. It is a process of dehydration subjecting the frozen material to a very high vacuum when water in its solid state is called as
(A) Freeze -drying
(B) Drying
(C) Freezing
(D) Glazing
Ans: A
18. Which of the following chemical exerts a high osmotic pressure giving rise to reduction in moisture content of the fish during Processing?
(A) Sodium metabisulphate
(B) Sodium carbonate
(C ) Sodium chloride
(D) Sodium hydroxide
Ans: C
19. The freezer which is most suitable for small sized and uniform products like shrimp fish fillet and small fish is
(A) fluidised bed freezer
(B) Horizontal plate freezer
(C) Vertical plate freezer
(D) Rotary drum freezer
Ans: A
20. The pink spoilage in dry salted fish is caused by
(A) E. coli
(B) Halobacterium sp.
(C) Clostridium sp.
(D) Flavobacterium sp.
Ans: B
21. Presence of ___ ions in the salt catalyse the development of brown or yellow discoloration in salted fishes.
(A) Copper (B) Calcium
(C ) Magnesium (D) Aluminum
Ans: A
22. The boiling temperature of liquid nitrogen meant for fish freezing is
(A) -195° C (B) -195° F
(C) +195° C (D) +195° F
Ans: A
23. _______ method of exhausting is the best and most reliable.
(A) Mechanical exhaust
(B) Steam injection
(C ) Heat exhaust
(D) Heat and mechanical exhaust
Ans: C
24. Blanching removes
(A) Taste
(B) Texture
(C) Flavour
(D) Blood and slime
Ans: D
25. Which part of fish contains more quantity of glycogen?
(A) Muscle (B) Kidney
(C ) Liver (D) Bones
Ans: C
26. Fish will come under the category of
(A) Low acid foods
(B) Medium acid foods
(0) Acid foods
(D) High acid foods
Ans: A
27. Highly desirable temperature of storage of canned products is _____ degree C
(A) 32 (B) 10 (C) 28 (D) 26
Ans: B
28. External rusting of the can could he avoided by cooling the cans to _____ degree C
(A) 35 (B) 40 (C) 30 (D) 37
Ans: A
29. The valve provided on the cylinder head of an IC Engine to facilitate easy cranking is called
(A) Inlet valve (B) Outlet valve
(C ) Decompression valve (D) Non return valve
Ans: C
30. Oxidation of fat is known as
(A) Rigor mortis (B) Rancidity (C) Elasticity (D) Flexibility
Ans: B
31. The typical aroma of smoked fish is due to
(A) Phenols
(B) Ketones
(C) Acids
(D) Aldehydes
Ans: A
32. Which one is a hormone?
(A) Tyrosine (B) Thyroxin (C)Tyramine (D) Guanine
Ans: B
33. Trypsin breaks the molecule of
(A) Lipid (B) Protein (C) Carbohydrate (D) Nucleic acid
Ans: B
34. During rigor mortis fish loses
(A) Flexibility
(B) Stiffness
(C) Protein
(D) Rancidity
Ans: A
35. In oily fish fat content is more than
(A) 4%
(B) 3%
(C) 2%
(D) 8%
Ans: D
36. After death of fish glycogen is converted into
(A) Acetic acid
(B) Lactic acid
(C) Hydrochloric acid
(D) Sulphuric acid
Ans: B
37. Which one of the following is an essential fatty acid ?
(A) Arachidonic acid
(B) Stearic acid
(C) Palmitic acid
(D) Oleic acid
Ans: A
38. Which of the following is not a type of stowage?
(A) Bulking (B) Shelving (C) Boxing (D) Washing
Ans: D
39. Fish is a highly ____food material due to presence of high __ content.
(A) tasty, bony
(B) nutritious, fat
(C) perishable, moisture
(D) perishable, cartilage
Ans: C
40. Protein content of fish muscle is
(A) 10-15 %
(B) 12-25 %
(C) 15-24 %
(D) 25-35 %
Ans: C
41. Salmonella in food stuff is killed by
(A) Keeping in cold storage
(B) Pelleting
(C) Heat treatment
(D) Keeping in reduced pressure
Ans: A
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