FISH and SEA FOODS Interview Questions & Answers

Best FISH and SEA FOODS Interview Questions and Answers

Dear Readers, Welcome to FISH and SEA FOODS Objective Questions and Answers have been designed specially to get you acquainted with the nature of questions you may encounter during your Job interview for the subject of FISH and SEA FOODS Multiple choice Questions. These Objective type FISH and SEA FOODS Questions are very important for campus placement test and job interviews. As per my experience good interviewers hardly plan to ask any particular question during your Job interview and these model questions are asked in the online technical test and interview of many Medical Industry.

1. The chief spoilage organisms on smoked fish are

A. molds

B. bacteria

C. both (a) and (b)

D. fungi

Answer: A

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 the above

Answer: A

 

3. In chilled shrimp __________ is chiefly responsible for spoilage.

A. Achromobacter

B. Pseudomonas

C. Micrococcus or Bacillus species

D. Molds or yeasts

Answer: A

 

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 the above

Answer: B

 

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

Answer: A

 

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 the above

Answer: A

 

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 these

Answer: D

 

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 these

Answer: D

 

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

Answer: D