Exercises Lesson

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INSTRUCTIONS. The following exercises are to be answered by marking the lettered response that best answers the question or best completes the incomplete statement or indicates whether the statement is true or false or by writing the answer in the space provided.

After you have completed all the exercises, turn to "Solutions to Exercises" at the end of the exercises and check your answers. For each incorrect answer, reread the material referenced after the answer.

1. List four colors that may indicate microbial spoilage in waterfoods. a.

2. List six odor changes that may be associated with microbial deterioration in waterfoods.

3. List four changes in texture that may be associated with microbial deterioration in waterfoods.

4. If microbial spoilage is suspected, what will the response of the inspector be?

a. CAUTION. The inspector should NOT_.

b. ACTION. The inspector should_for further examination of the product.

5. List the four condition characteristics of fresh, stale, or putrid fish that apply to fillets and steaks.

6. Honeycombing, as seen in canned tuna, is a deteriorative condition caused by

___present prior to the canning of the tuna. It is evidenced by_,__in the surface flesh, which may extend through two or more_. A

can also be detected.

7. Green-gilled oysters result from the accumulation in the _______________and of a or derived from certain types of_.

8. The parasitic protozoa Microspordia is the cause of the deteriorative condition known as:

a. Honeycombing.

b. Pink or red oysters.

c. Green-gilled oysters.

d. Cotton or milky shrimp.

e. Iodoform shrimp.

9. Diatoms are a family of minute algae that cause the deteriorative condition known as:

a. Dark gray scallops.

b. Pink or red oysters.

c. Green-gilled oysters.

d. Cotton or milky shrimp.

e. Black spot in shrimp.

10. The flesh of a fresh fish fillet will characteristically be firm, elastic, and tight on the bones. Finger impressions do not remain.

11. A slight off-odor (fishy odor) is characteristic of putrid fish.

12. Which appearance is characteristic of a fresh fish?

a. Dark brown appearance.

b. Dull and moist appearance.

c. Dull and dry appearance.

d. Bright bloom.

13. Surface slime of a stale fish may be described as:

a. Clear, odorless.

b. Dry and sticky with an offensive odor.

c. Devoid of color or dark, viscous, with slight odor.

d. Dirty brown with no odor.

14. The slightly off-odor in stale fish is caused by:

a. Ammonia.

b. Hydrogen sulfide.

c. Malonaldehyde.

d. Triethylamine.

15. The most common type of spoilage organisms in fish are gram-positive psychrophilic bacteria.

16. Select the deteriorative (microbial) condition in salted fish that the species Sporendonema is responsible for.

a. Cheesy odor.

b. Pink color.

c. Red growth.

17. Off-odor of fresh fish may be caused by which of the following organisms?

a. Pseudomonas.

b. Achromobacter.

c. Proteus.

d. Vibrio.

e. "a," "c," or "d" above.

18. Red oysters are due to:

b. Proteus vulgaris.

c. Salmonella marcescens.

d. Serratia marcescens.

19. Watermarking is a physiological change particular to salmon. Two changes occur.

20. The following color change indicates oxidative rancidity in fish:

a. Pink to red discoloration.

b. Dark brown to black discoloration.

c. Light yellow to brown discoloration.

d. Light brown to black discoloration.

21. Fish products with 16 percent fat or more will normally not be affected by oxidative rancidity.

22. Parasites in fish may be detected by:

a. Candling.

c. High salt concentration.

d. All of the above.

23. Which of the following parasites are disease-causing in humans?

a. Porracaecum decipiens.

b. Prosorphyncus.

c. Diphyllobothrium latum.

d. Sphyrion lumpi.

24. What parasite has caused major specification revision for commercially important parasites of fish?

a. Broad or European tapeworm.

b. Copepod.

c. Flatworm.

d. Codworm.

e. Roundworm larvae of the Anisakidae family.

25. Which of the following is a disease-causing parasite of humans that is found in saltwater fish that come to US markets from many parts of the world?

a. Broad or European tapeworm.

b. Copepod.

c. Flatworm.

d. Codworm.

e. Roundworm larvae of the Anisakidae family.

26. During the inspection of oysters, a tolerance of_is allowed.

a. One spawny oyster per lot.

b. Two spawny oysters per gallon.

c. One spawny oyster per quart.

d. One spawny oyster per pint.

27. During a surveillance inspection of oysters, a pH of 5.9 was determined. What disposition recommendation for these oysters should be made?

a. Normal issue.

b. Immediate issue.

d. Condemn.

28. Diseased scallops may be recognized by:

a. Large red nodules on the internal surface that contains no fluid.

b. Small pink nodules that contain a puslike fluid.

c. Small green to yellow nodules that have a solid texture.

d. Small pink nodules that have a solid texture.

29. A deteriorative condition in shrimp that causes black discoloration where the segmented sections of the shell join together is:

a. Tigering.

b. Fever shrimp.

c. Iodoform shrimp.

d. Cotton or milky shrimp.

30. Which species of halophilic bacteria may cause food poisoning when the affected waterfood is eaten?

a. Vibrio suis.

b. Vibrio paratyphoid.

c. Vibrio parahaemolyticus.

d. Proteus vulgaris.

31. What is the fish botulism organism?

a. Clostridium botulinum Type A.

b. Clostridium perfringens Type C.

c. Clostridium botulinum Type C.

d. Clostridium botulinum Type E.

e. Gonyaulax catanella.

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