Fish and Sea Foods

 

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Fish and Sea Foods

Question 1
The chief spoilage organisms on smoked fish are
A
molds
B
bacteria
C
both (a) and (b)
D
fungi
ICT Questions answers
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
Geography Questions answers
Question 3
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
History Questions answers
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
Management Questions answers
Question 5
In chilled shrimp ..... is chiefly responsible for spoilage.
A
Achromobacter
B
Pseudomonas
C
Micrococcus or Bacillus species
D
Molds or yeasts
Reading comprehension Questions answers
There are 5 questions to complete.

 

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