| Post Name | LAB ASSISTANT - APEX SOCIETIES OF CO-OPERATIVE SECTOR & MATSYAFED |
|---|---|
| Question Paper Code | 029/2022 |
| Category Code | 235/2020, 236/2020 |
| Date of Test | 12 March 2022 |
| Medium of Question | ENGLISH |
| Exam Type | OMR Examination |
| Total Questions | 100 |
1
Which among the following is/are the non-protein nitrogenous compound(s) present
in fish ?
i. ammonia
ii. urea
iii. trimethyl amine oxide
iv. purines
Answer
C. all of the above
2
Actin, myosin and troponin are which type of protein ?
Answer
B. myofibrillar
3
The main reason for fish muscle to be relatively softer is due to the lower content of
which among these ?
Answer
B. collagen
4
Squalene is not produced by
i. algae
ii. carp
iii. shark
iv. tuna
Answer
D. none of the above
5
Select an example for lean fish.
Answer
A. cod
6
What is the amount of stroma protein in teleost fish ?
Answer
C. 2 – 3%
7
Which among the following is a water soluble vitamin present in fish ?
i. Riboflavin
ii. Niacin
iii. Pyridoxine
iv. Cyanocobalamin
Answer
A. All of the above
8
Select the false statement(s) from the following.
i. Fishes are rich in PUFA.
ii. In general marine fishes have lesser �3fatty acids in comparison with fresh
water fishes.
iii. High content of PUFA increases the shelf life of fish.
iv. Fishes do not require PUFA in their diet.
Answer
C. iii and iv
9
Select the correct statement(s) from the following.
i. Fish is a good source of protein.
ii. Fish is a good source of carbohydrate.
iii. Fish is very low in water content.
iv. Fish has a very high content of stroma protein.
Answer
B. i
10
Fish protein is a very rich source of which one of these essential amino acid that is
very limited in vegetable protein ?
Answer
D. lysine
11
In fishes ‘death stiffening’ starts from which portion ?
Answer
B. head
12
Which one of these killing method(s) accelerate the onset of rigor in fish ?
i. stunning
ii. bleeding
iii. hypothermia
iv. poisoning
Answer
B. i and iii
13
Which of these acids are responsible for the rapid reduction of pH of tissue fluids
after the death of fish ?
i. Lactic acid
ii. Phosphoric acid
iii. Oleic acid
iv. Stearic acid
Answer
A. i and ii
14
Select the end product of enzymatic breakdown of adenosine triphosphate in fish
muscle after death.
Answer
C. uric acid
15
Fishy smell in marine fish is due to the compound
Answer
A. trimethyl amine oxide
16
Peroxide value indicates which kind of spoilage in fish ?
Answer
C. oxidative
17
Microbial spoilage of fish under cold conditions is generally caused by the genus
Answer
C. Acinetobacter sp.
18
‘K’ value of fish is used for the accurate prediction of which among the given spoilage ?
Answer
D. all three
19
The NPN content is more in elasmobranchs than in teleosts due to the high amount
of which of the following compounds ?
Answer
A. Urea
20
Given below is the breakdown process of fish during rigor mortis. Select the missing
intermediate compounds.
proteins � proteoses � .......... � polypeptides � ................ � Ammonia
Answer
D. Peptones and amino acids
21
In Colombo curing, which chemical acts as preservative ?
Answer
C. Tartaric acid
22
Which of the following statement is/are correct about drying of fish ?
i. The lower the relative humidity, the greater the drying rate.
ii. Rotary drum dryer is suitable for drying big fishes.
iii. Dun spoilage is caused by halophilic bacteria.
iv. Rancidity is a defect found in dried fish
Answer
A. only i and iv
23
Which chemical found in smoked fish has carcinogenic effect on humans ?
Answer
B. Benzopyrene
24
‘More heat needed to be extracted to turn the bulk of the water to ice, in the second
stage of freezing. So the temperature falls in a few degrees only’. This stage is
referred as
Answer
C. period of thermal arrest
25
‘Direct conversion between the solid and gaseous phase of water’ is the basic
principle of a given preservation technique. Find out the method.
Answer
D. Freeze drying
26
Canning has different steps. From the given options pick the one with correct
sequence.
Answer
C. blanching – exhausting – seaming – retorting
27
Which of the following statement is/are correct about quick freezing ?
i. The ice crystals formed are very small.
ii. The ice crystals formed are comparatively large.
iii. Resulting in reduced drip loss.
iv. Damage to the cell is high.
Answer
B. only i and iii
28
Salting is a common method for fish preservation. In salting, the basic process that
helps in achieving preservation is
Answer
D. Osmosis
29
In ‘irradiation’, different kinds of radiations are used for preservation. In the given
options which has the highest penetrating power ?
Answer
C. Gamma
30
Freeze drying is a preservation method. Which of the following statement is/are true
about freeze dried products ?
i. Material does not shrink and retain original size.
ii. Materials are porous and brittle.
iii. Heat damage and nutrient loss is very less.
iv. When soaked it absorbs upto 95% of the original water content.
Answer
A. All the above
31
Icing is a common method of fish preservation. Which of the given actions is/are
occurring during icing ?
i. enzyme action is slowed down
ii. temperature of fish is lowered to –3 degree C
iii. ice melts by absorbing heat from fish
iv. bacterial activities are reduced
Answer
D. only i, iii and iv
32
Solid form of carbon dioxide is referred as
Answer
C. dry ice
33
In ideal icing practice, ice and fish are put in alternative layers. Which of the following
statement is/are true about this method ?
i. the bottom layer should be fish and top layer should be ice.
ii. the height of the fish ice mixture should not exceed 1 metre.
iii. the ice and fish ratio is 1 : 1.
Answer
A. only ii and iii
34
From the given methods of icing and storage in fishing vessels, which is the most
economical in terms of space ?
Answer
C. bulking
35
Which of the following statement is incorrect about RSW system ?
Answer
C. temperature cannot be reduced below 0 degree C
36
The recommended level of chlorine in ice used in seafood processing is
Answer
D. below 2 ppm
37
Place where the ice blocks are separated from the cans, in an ice manufacturing plant is
Answer
B. thawing tank
38
Which chemical is commonly used to control melanosis ?
Answer
D. sodium meta bisulphite
39
The scientific and systematic distribution of frozen fish in the interior markets by
refrigerated, insulated vehicles is called as
Answer
B. cold chain
40
Which of the following statement is/are correct about icing ?
Answer
A. flake ice is more efficient than block ice for cooling
41
The process by which air from the contents and the headspace of a filled can is
removed
Answer
B. Exhausting
42
The condition of unsterile, but marketable canned product is termed as
Answer
A. Commercial sterility
43
Thermal processing is carried out in
Answer
D. Retorts
44
Immediate cooling of cans at the end of heat processing is important to prevent
Answer
D. Both B and C
45
Packing of processed cans in hot condition causes
Answer
A. Stack burning
46
The middle layer in a retort pouch is
Answer
C. Aluminium
47
The precipitated protein found in canned fish is termed as
Answer
B. Curd
48
The slope of TDT curve
Answer
A. Z value
49
Overfilling of can with solid could
Answer
C. Retard heat penetration
50
Covering the inside of the tin container with an inert material to prevent contact of
food material with the metal
Answer
A. Lacquering
51
The faster the freezing process
Answer
D. Both A and C
52
Cold storage temperature
Answer
A. –20°C
53
Application of thin layer of ice to the surface of frozen product
Answer
C. Glazing
54
The most commonly used freezer for bulk freezing on board
Answer
A. Vertical plate freezer
55
Operating temperature of IQF freezer
Answer
D. –40°C
56
Choose a refrigerant used in immersion freezers from the following.
Answer
A. Brine
57
Tough texture in frozen stored products is due to
Answer
B. Protein denaturation
58
The point within the product which has the warmest temperature at the end of freezing
process
Answer
A. Thermal centre
59
The difference between the initial and final temperature of frozen product divided by
the time taken for freezing
Answer
C. Freezing rate
60
The freezing time depends on
Answer
D. All of the above
61
Which among the following is a wrong statement regarding fish packaging ?
Answer
C. Packaging material should not be necessarily an inert material
62
A package for canned fish
Answer
A. Should be hermetically sealable
63
HDPE stands for
Answer
C. High Density Poly Ethylene
64
Which among the following packaging material is heat resistant ?
Answer
A. HDPE
65
A primary packaging material for frozen fish should
Answer
C. Prevent moisture loss
66
________ is not a biodegradable packaging material.
Answer
B. LDPE
67
Vacuum packaging is most suited for
Answer
A. Products with high fat content
68
Master carton is generally
Answer
A. Secondary or Tertiary packaging material
69
MAP is
Answer
D. Modified Atmosphere Packaging
70
Identify the wrong statement.
Answer
D. Label helps in preventing product contamination
71
The method used for production of fishmeal from fishes with high fat content
Answer
A. Wet rendering
72
A by-product obtained in the process of wet rendering
Answer
A. Fish body oil
73
FPC stands for
Answer
B. Fish Protein Concentrate
74
While making fish silage with formic acid, the pH of the solution is maintained nearly
at
Answer
C. 4
75
Isinglass is made from
Answer
B. Swim bladder of fish
76
Surimi is a
Answer
A. Minced meat product
77
Identify the correct statement.
Answer
A. Sodium alginate is used as an impression making material in dentistry
78
____________ is a breaded and battered product.
Answer
B. Fish finger
79
Choose the right ingredient for preparation of fish pickle from the following.
Answer
A. CH3COOH
80
Dumping of shrimp shell waste into open waters cause serious ecological issues.
Production of which byproduct is a solution to this issue ?
Answer
B. Chitosan
81
The method of quality assessment of seafood through human senses is called
Answer
D. Sensory evaluation
82
Which among the following bacteria is/are non-pathogenic ?
i. Vibrio cholera
ii. Salmonella
iii. Lactobacillus
iv. Shigella
Answer
C. Only iii
83
Which of the following statement is/are true about the Escherichia coli bacteria ?
i. Gram negative
ii. Rod shaped
iii. Primary habitat is intestinal tract of humans
iv. Indicator of faecal contamination
Answer
B. All of the above i, ii, iii and iv
84
Which of the following statement is not correct about Salmonella bacteria ?
Answer
D. Spore forming
85
The bacteria which is a most useful indicator of personal hygiene for fish handlers
is
Answer
A. Staphylococcus
86
Which growth media is used for the bacteriological analysis of Escherichia coli ?
Answer
C. Tergitol 7 agar
87
Which of the following statement is/are correct about the Shigella bacteria ?
i. Man is the only natural host of Shigella
ii. Associated with bacillus dysentery
iii. Can survive temperature above 60 degrees Celsius
iv. Multiply in gut and produce ulceration
Answer
D. Only i, ii and iv
88
Which among the following statement is/are correct about Vibrio parahaemolyticus
bacteria ?
i. Can grow beyond 44 degree Celsius
ii. Cause diarrhoea
iii. Facultatively anaerobic
iv. Halophilic
Answer
C. Only ii, iii and iv
89
Which among the following procedures can prevent adulteration of seafoods with
lubricants and chemicals ?
i. Labelling
ii. Separate chamber for storage room
iii. Separate entrance for storage room
Answer
B. All of the above i, ii and iii
90
Find the odd one out.
Answer
Question Cancelled
91
The chlorination level of water used for the manufacture of ice in seafood plants is
Answer
A. Below 2 ppm
92
The chlorination level of water used for foot dip in seafood plants is
Answer
B. 100 ppm
93
The ideal core temperature of frozen sea food is
Answer
B. – 18 Degree Celsius
94
Evisceration, removal of gills and bleeding usually practised on board is for
Answer
C. Big fish
95
Which among the following is not a chemical hazard in HACCP ?
Answer
D. Insects
96
Export Inspection Agency (EIA) was established under which Act ?
Answer
B. Export (Quality Control and Inspection) Act, 1963
97
Food Safety and Standards Authority of India (FSSAI) was established under which
Act ?
Answer
A. Food Safety and Standards Act, 2006
98
Hazard Analysis and Critical Control Points (HACCP) was proposed by
Answer
C. USFDA
99
The full form of SSOPs is
Answer
A. Sanitation Standard Operating Procedures
100
Air curtains are installed at all entry points in seafood plants to exclude
Answer
B. Fly
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