Lab Assistant - Question Paper and Answer Key

Name of Post: Lab Assistant

 Department: Apex Societies of Co-operative Sector & MATSYAFED 

Cat. No: 235/2020, 236/2020 & 237/2020

Date of Test: 12.03.2022

Question Code: 029/2022

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
A) i and ii
B) iii and ii
C) all of the above
D) none of the above

2. Actin, myosin and troponin are which type of protein ?
A) stroma
B) myofibrillar
C) sarcoplasmic
D) none of the above

3. The main reason for fish muscle to be relatively softer is due to the lower content of which among these ?
A) pyramidine
B) collagen
C) myogen
D) myosin

4. Squalene is not produced by
i. algae
ii. carp
iii. shark
iv. tuna
A) i and ii
B) iii
C) ii and iii
D) none of the above

5. Select an example for lean fish.
A) cod
B) mackerel
C) tuna
D) salmon

6. What is the amount of stroma protein in teleost fish ?
A) 16-22%
B) 65-75%
C) 2-3%
D) 12-15%

7. Which among the following is a water soluble vitamin present in fish ?
i. Riboflavin
ii. Niacin
iii. Pyridoxine
iv. Cyanocobalamin
A) All of the above
B) i and ii
C) ii and iii
D) iii and iv

8. Select the false statement(s) from the following.
i. Fishes are rich in PUFA.
ii. In general marine fishes have lesser w3fatty 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.
A) ii
B) ii and iii
C) iii and iv
D) all of the above

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.
A) i and ii
B) i
C) i and iv
D) i and iii

10. Fish protein is a very rich source of which one of these essential amino acid that is very limited in vegetable protein?
A) alanine
B) cysteine
C) glycine
D) lysine

11. In fishes ‘death stiffening’ starts from which portion ?
A) tail
B) head
C) belly
D) dorsal side

12. Which one of these killing method (s) accelerate the onset of rigor in fish ?
i. stunning
ii. bleeding
iii. hypothermia
iv. poisoning
A) i and ii
B) i and iii
C) i and iv
D) iv

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
A) i and ii
B) ii and iii
C) iii and iv
D) i and iv

14. Select the end product of enzymatic breakdown of adenosine triphosphate in fish muscle after death.
A) inosine
B) hypoxanthine
C) uric acid
D) creatine

15. Fishy smell in marine fish is due to the compound
A) trimethyl amine oxide
B) creatine
C) inosine monophosphate
D) hypoxanthine

16. Peroxide value indicates which kind of spoilage in fish ?
A) enzymatic
B) microbial
C) oxidative
D) physical

17. Microbial spoilage of fish under cold conditions is generally caused by the genus
A) Salmonella sp.
B) Bacillus sp.
C) Acinetobacter sp.
D) Staphylococcus sp.

18. ‘K' value of fish is used for the accurate prediction of which among the given spoilage ?
A) microbial spoilage
B) enzymatic spoilage
C) oxidative spoilage
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 ?
A) Urea
B) Purine 
C) Pyramidine

20. Given below is the breakdown process of fish during rigor mortis. Select the missing intermediate compounds.
proteins ----> proteoses -----> .......... ----- > polypeptides ------> ........... ----> Ammonia  
A) Peptones and uric acid
B) Peptides and uric acid
C) Peptides and ketones
D) Peptones and amino acids

21. In Colombo curing, which chemical acts as preservative ?
A) Citric acid
B) Acetic acid
C) Tartaric acid
D) Lactic 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
A) only i and iv
B) only i and iii
C) only i,ii and iv
D) only iii and iv

23. Which chemical found in smoked fish has carcinogenic effect on humans ?
A) Acenaphtene
B) Benzopyrene
C) Xylene
D) Ascorbic acid

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
A) period of crystallisation
B) stage of super cooling
C) period of thermal arrest
D) stage of vapour compression

25. ‘Direct conversion between the solid and gaseous phase of water’ is the basic principle of a given preservation technique. Find out the method.
A) Retorting
B) Cryogenic freezing
C) Individual quick freezing
D) Freeze drying

26. Canning has different steps. From the given options pick the one with correct sequence.
A) exhausting — blanching — seaming — retorting
B) blanching — seaming — exhausting — retorting
C) blanching — exhausting — seaming — retorting
D) exhausting — retorting — blanching — seaming

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.
A) only i and iv  
B) only i and iii
C) only ii and iii
D) only ii and iv

28. Salting is a common method for fish preservation. In salting, the basic process that helps in achieving preservation is
A) De-mineralisation
B) Maillard reaction
C) Evaporation
D) Osmosis

29. In ‘irradiation’, different kinds of radiations are used for preservation. In the given options which has the highest penetrating power ?
A) Alpha
B) Beta
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.
ii. Heat damage and nutrient loss is very less.
iv. When soaked it absorbs upto 95% of the original water content.
A) All the above
B) Only i, ii and iii
C) Onlyi,ii and iv  
D) Only ii and iii

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
ii. ice melts by absorbing heat from fish
iv. bacterial activities are reduced
A) all the above
B) only i, ii and iii
C) onlyii andiv
D) only, iii and iv

32. Solid form of carbon dioxide is referred as
A) gel ice
B) flake ice
C) dry ice
D) wet 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.
A) only ii and iii
B) only i and ii
C) only i and iii
D) all the above

34. From the given methods of icing and storage in fishing vessels, which is the most economical in terms of space ?
A) heaping
B) boxing
C) bulking
D) shelving

35. Which of the following statement is incorrect about RSW system ?
A) more fishes can be stored per unit volume
B) no pressure is exerted on fishes
C) temperature cannot be reduced below 0 degree C
D) penetration of salt occur during preservation

36. The recommended level of chlorine in ice used in seafood processing is
A) above 20 ppm
B) 10 to 15 ppm
C) 15 to 20 ppm
D) below 2 ppm

37. Place where the ice blocks are separated from the cans, in an ice manufacturing plant is
A) brine tank
B) thawing tank
C) evaporation tank
D) expansion valve

38. Which chemical is commonly used to control melanosis ?
A) glucosamine hydrochloride
B) sodium tri-polyphosphate
C) potassium permanganate
D) sodium meta bisulphite

39. The scientific and systematic distribution of frozen fish in the interior markets by refrigerated, insulated vehicles is called as
A) refrigeration cycle
B) cold chain
C) insulation loop
D) none of the above

40. Which of the following statement is/are correct about icing ?
A) flake ice is more efficient than block ice for cooling
B) block ice is more efficient than flake ice for cooling
C) both are equally effective for cooling
D) both are ineffective for cooling

41. The process by which air from the contents and the headspace of a filled can is removed
A) Brining
B) Exhausting
C) Pre-cooking
D) Filling

42. The condition of unsterile, but marketable canned product is termed as
A) Commercial sterility
B) Preservation
C) Cooking
D) All of the above

43. Thermal processing is carried out in
A) Sealing machine
B) Oven
C) Pressure cooker
D) Retorts

44. Immediate cooling of cans at the end of heat processing is important to prevent
A) Oxidation
B) Germination of bacterial spores
C) Over cooking
D) Both B and C

45. Packing of processed cans in hot condition causes
A) Stack burning
B) Hydrogen swell
C) Under exhausting
D) None of these

46. The middle layer in a retort pouch is
C) Aluminium

47. The precipitated protein found in canned fish is termed as
A) Softening
B) Curd
C) Honeycombing
D) None of these

48. The slope of TDT curve
A) Z value
B) D value
C) K value
D) All of the above

49. Overfilling of can with solid could
A) No change in heat penetration
B) Enhance heat penetration
C) Retard heat penetration
D) None of the above

50. Covering the inside of the tin container with an inert material to prevent contact of food material with the metal
A) Lacquering
B) Polishing
C) Setting
D) Coating

51. The faster the freezing process
A) Smaller the size of ice crystals
B) Bigger the size of ice crystals
C) Greater nucleation rate
D) Both A and C

52. Cold storage temperature
A) -20°C
B) 20°C
C) 10°C
D) -10°C

53. Application of thin layer of ice to the surface of frozen product
A) Chilling
B) Blanching
C) Glazing
D) Poaching

54. The most commonly used freezer for bulk freezing on board
A) Vertical plate freezer
B) Horizontal plate freezer
C) Spiral belt freezer
D) Cryogenic freezer

55. Operating temperature of IQF freezer
A) -10°C
B) -18°C
C) -20°C
D) -40°C

56. Choose a refrigerant used in immersion freezers from the following.
A) Brine
B) Ammonia
C) Freon
D) All the above

57. Tough texture in frozen stored products is due to
A) Fat oxidation
B) Protein denaturation
C) Discolouration
D) None of the above

58. The point within the product which has the warmest temperature at the end of freezing process
A) Thermal centre
B) Centre point
C) Core
D) None of these

59. The difference between the initial and final temperature of frozen product divided by the time taken for freezing
A) Freezing time
B) Freezing zone
C) Freezing rate
D) Freezing stage

60. The freezing time depends on
A) Initial and final temperature
B) Quantity of heat to be removed
C) Shape of the product
D) All of the above

61. Which among the following is a wrong statement regarding fish packaging ?
A) Protect the product against contamination
B) Protect the product against damage
C) Packaging material should not be necessarily an inert material
D) Packaging is an external means of preservation of the product

62. A package for canned fish
A) Should be hermetically sealable
B) Thermally non-conductive
C) Cannot withstand high pressure processing
D) Cannot withstand high temperature processing

63. HDPE stands for
A) High Density Poly Ester
B) Highly Durable Plastic Ethylene
C) High Density Poly Ethylene
D) Highly Durable Poly Ethylene

64. Which among the following packaging material is heat resistant ?
C) Polystyrene
D) Craft Paper

65. A primary packaging material for frozen fish should
A) Become brittle at cold temperature
B) Deteriorate in cold temperature
C) Prevent moisture loss
D) Not be impervious to oxygen and gases

66. ______ is not a biodegradable packaging material.
A) Grease proof paper
C) Parchment paper
D) Duplex cartons

67. Vacuum packaging is most suited for
A) Products with high fat content
B) Products with high moisture content
C) Products with high protein content
D) Products with high fibre content

68. Master carton is generally
A) Secondary or Tertiary packaging material
B) Non biodegradable
C) Primary packaging material
D) A type of plastic

69. MAP is
A) Micro Aerated Packaging
B) Micro Atmosphere Packaging
C) Modified Aerated Packaging
D) Modified Atmosphere Packaging

70. Identify the wrong statement.
A) A label in a packaging helps in providing information about the product inside
B) Label displays Manufacturer's address
C) Label contains net weight of the product
D) Label helps in preventing product contamination

71. The method used for production of fishmeal from fishes with high fat content
A) Wet rendering
B) Canadian process
C) Viobin process
D) Dry rendering

72. A by-product obtained in the process of wet rendering
A) Fish body oil
B) Fish protein concentrate
C) Fish amino acid
D) Fish silage

73. FPC stands for
A) Food grade Protein Concentrate
B) Fish Protein Concentrate
C) Fish Protein Concoction
D) Food Protein Capsule

74. While making fish silage with formic acid, the pH of the solution is maintained nearly at
A) 6
B) 7
C) 4
D) 11

75. lsinglass is made from
A) Scale of fish
B) Swim bladder of fish
C) Skin of fish
D) Bones of fish

76. Surimi is a
A) Minced meat product
B) Acidified meat product
C) Fermented meat product
D) Breaded and battered product

77. Identify the correct statement.
A) Sodium alginate is used as an impression making material in dentistry
B) Algin is a protein supplement
C) Algin is found in the cell walls of red algae
D) Algin is used for the preparation of culture media, in bacteriology

78. _______  is a breaded and battered product.
A) Fish momos
B) Fish finger
C) Fish soup powder
D) Fish pickle

79. Choose the right ingredient for preparation of fish pickle from the following
B) H₂SO₄
C)  HNO₃
D) KMnO₄
80. Dumping of shrimp shell waste into open waters cause serious ecological issues. Production of which byproduct is a solution to this issue ?
A) Pickle
B) Chitosan
C) lsinglass
D) Ambergris

81. The method of quality assessment of seafood through human senses is called
A) Bio-chemical evaluation
B) Microbial evaluation
C) Chemical evaluation
D) Sensory evaluation

82. Which among the following bacteria is/are non-pathogenic ?
i. Vibrio cholera
ii. Salmonella
iii. Lactobacillus
iv. Shigella
A) Only iv
B) All of the above i, ii, iii and iv
C) Only iii
D) Only i, ii and 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
A) Only iv
B) All of the above i, ii, iii and iv
C) Only i and iii
D) Only i, ii and iii

84. Which of the following statement is not correct about Salmonella bacteria ?
A) Causes enteric fever
B) Can survive freezing temperature
C) Gram negative
D) Spore forming

85. The bacteria which is a most useful indicator of personal hygiene for fish handlers is
A) Staphylococcus
B) Escherichia coli
C) Clostridium
D) Faecal streptococci

86. Which growth media is used for the bacteriological analysis of Escherichia coli ?
A) Nutrient agar
B) Baird-parker agar
C) Tergitol 7 agar
D) Lactose broth

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
A) Only iv
B) All of the above i, ii, iii and iv
C) Only i and iii
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
A) Only ii
B) All of the above i, ii, iii and iv
C) Only ii, iii and iv
D) Only i, ii 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
A) Only i
B) All of the above i, ii and iii
C) Only ii and iii
D) Only i and ii

90. Find the odd one out.
C) Codex Alimentarius
D) ISO 9000

91. The chlorination level of water used for the manufacture of ice in seafood plants is
A) Below 2 ppm
B) 100 ppm
C) 50 ppm
D) Above 20 ppm

92. The chlorination level of water used for foot dip in seafood plants is
A) Below 2 ppm
B) 100 ppm
C) 50 ppm
D) Above 20 ppm

93. The ideal core temperature of frozen sea food is
A) — 2 Degree Celsius
B) — 18 Degree Celsius
C) —4 Degree Celsius
D) 4 Degree Celsius

94. Evisceration, removal of gills and bleeding usually practised on board is for
A) Small fish
B) Shrimp
C) Big fish
D) Crab

95. Which among the following is not a chemical hazard in HACCP ?
A) Histamine
B) Ciguatoxin
C) Pesticides
D) Insects

96. Export Inspection Agency (EIA) was established under which Act ?
A) Export (Quality Control and Inspection) Act, 1962
B) Export (Quality Control and Inspection) Act, 1963
C) Export (Quality Control and Inspection) Act, 1965
D) Export (Quality Control and Inspection) Act, 1966

97. Food Safety and Standards Authority of India (FSSAI) was established under which Act ?
A) Food Safety and Standards Act, 2006
B) Food Safety and Standards Act, 2008
C) Food Safety and Standards Act, 2007
D) Food Safety and Standards Act, 2005

98. Hazard Analysis and Critical Control Points (HACCP) was proposed by

99.The full form of SSOPs is
A) Sanitation Standard Operating Procedures
B) Sampling Standard Operating Procedures
C) State Standard Operating Procedures
D) Standard Sanitation Operating Procedures

100. Air curtains are installed at all entry points in seafood plants to exclude
A) Rat
B) Fly
C) Squirrel
D) Lizard

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