E - Quiz Fpt

30 Questions | Total Attempts: 11

SettingsSettingsSettings
Please wait...
E - Quiz Fpt

.


Questions and Answers
  • 1. 
     For making  block ice, water in ice cans is packed in tanks of refrigerated
    • A. 

       Sodium solution

    • B. 

       Chloride solution

    • C. 

       Cool water

    • D. 

       Sodium or  Calcium Chloride solution

  • 2. 
     ....................... is done by cutting after just behind the gill & in front of heart or aorata
    • A. 

       Bobbing

    • B. 

       Gutting

    • C. 

       Bleeding

    • D. 

      All the above

  • 3. 
     Natural food have eutectic temp. in the range of 
    • A. 

       - 50 to -75 °C

    • B. 

       - 55 to -70  °C

    • C. 

      - 65 to -70  °C

    • D. 

       - 65 to -70 °C

  • 4. 
     Development of rancidity is also related to the temperature of storage  from the following in which temperature rancidity is fast
    • A. 

       - 12  °C

    • B. 

       - 13  °C

    • C. 

       - 14  °C

    • D. 

       - 15 °C

  • 5. 
      ATP synthesis takes place when electrons are transferred from 
    • A. 

       Coenzyme and NAD

    • B. 

       FAD and CoQ

    • C. 

       Cyt c1 and Cyt c

    • D. 

       Cyt b and Cyt a

  • 6. 
      Physical damage occur due to sudden increase or decrease of pressure in the retort leads to
    • A. 

        Retorting

    • B. 

       Annealing

    • C. 

       Flanging

    • D. 

       Panelling

  • 7. 
     In fish body more fat is present in 
    • A. 

       Ventral  region

    • B. 

       Dorsal  region

    • C. 

       Posterior region

    • D. 

       Anterior region

  • 8. 
     Levels of TMA-Nmg/100g permissible in whole round and chilled fish 
    • A. 

       1- 5

    • B. 

       5- 10

    • C. 

       10-15

    • D. 

       15 - 20

  • 9. 
     Ninhydrin reaction will give 
    • A. 

       Yellow color / Orange colour

    • B. 

       Blue colour / Purple colour

    • C. 

       Black colour

    • D. 

       Red colour

  • 10. 
     Beach-de-mer is a product of dried
    • A. 

      Squid     

    • B. 

       Cuttle fish                      

    • C. 

       Sea cucumber                   

    • D. 

       Thiamine

  • 11. 
     Main organism producing biogenic amine histamine
    • A. 

       Shewanella sp

    • B. 

       Klebisella sp

    • C. 

       Pseudomonas fluorscens

    • D. 

       Hafnia alvei

  • 12. 
     ‘D’ value of the B. stearothermophiles  
    • A. 

       2-3

    • B. 

       4-5

    • C. 

       5-6

    • D. 

       3-4

  • 13. 
     Oil content of Sardinella longiceps is
    • A. 

       2-8%

    • B. 

       5-8%

    • C. 

       4-8%

    • D. 

       6-8%

  • 14. 
     The first frozen fish industry in India was established at
    • A. 

       Mumbai

    • B. 

       Gujrat

    • C. 

       Mumbai

    • D. 

       Kerala

  • 15. 
     During production of fermentative fish silage the following organism are mostly used for the fermentation  process 
    • A. 

       Lactobacillus plantarum

    • B. 

       Penicillium

    • C. 

       E.coli

    • D. 

       Bacillus

  • 16. 
    The black discoloration of prawns are due to the action of[Blank]
  • 17. 
    Chemical formula of Struvite[Blank]
  • 18. 
     ‘Trepang’ is[Blank]
  • 19. 
    Enzyme responsible for blackening in shrimp[Blank]
  • 20. 
     “Irish Moss” is[Blank]
  • 21. 
     Which instrument is used for testing the gel strength of the surimi[Blank]
  • 22. 
     Torry meter is used to check[Blank]
  • 23. 
     K-Value method / Formula  is proposed by[Blank]
  • 24. 
     Pioneer of water activity (aw)[Blank]
  • 25. 
     Spoilage in quality, or accelerated corrosion as a result of retention of heat in the stack of can for long period is[Blank]
Back to Top Back to top