CRUSHED ICE
Chilling fish generally aims to maintain the temperature close to:
A. 10°C
B. 5°C
C. 0°C
D. 20°C
C. 0°C
Expanded polystyrene boxes are commonly used because they are:
A. Cheap and lightweight
B. Very durable
C. Heat resistant
D. Completely waterproof
A. Cheap and lightweight
IQF stands for:
A. Instant Quality Freezing
B. Internal Quick Freeze
C. Industrial Quality Freezing
D. Individual Quick Frozen
D. Individual Quick Frozen
Which method of chilling uses a mixture of seawater and crushed ice?
A. Wet icing
B. Dry icing
C. Chilled seawater
D. Refrigerated air
C. Chilled seawater
During freezing, water in fish begins to freeze at approximately:
A. -1 to -3°C
B. -5°C
C. -10°C
D. -20°C
A. -1 to -3°C
Dry ice is composed mainly of:
A. Nitrogen
B. Carbon dioxide
C. Oxygen
D. Hydrogen
B. Carbon dioxide
About 75% of water in fish muscle is frozen at:
A. -2°C
B. -5°C
C. -10°C
D. -30°C
B. -5°C
The heat required to change ice from solid to liquid is called:
A. Specific heat
B. Latent heat of fusion
C. Thermal arrest
D. Freezing point
B. Latent heat of fusion
What damage appears as white patches on frozen fish due to drying?
A. Rancidity
B. Rusting
C. Browning
D. Freezer burn
C. Browning
Freezing fish mainly works by:
A. Increasing microbial growth
B. Stopping or slowing microbial activity
C. Adding preservatives
D. Cooking the fish
B. Stopping or slowing microbial activity
The specific heat of wet fish is approximately:
A. 0.96
B. 0.50
C. 0.25
D. 1.50
A. 0.96
Rancidity in frozen fish occurs mainly due to:
A. Enzyme activity
B. Fat oxidation
C. Protein hydrolysis
D. Moisture loss
B. Fat oxidation
Quick freezing is also known as:
A. Flash freezing
B. Snap freezing
C. Block freezing
D. Plate freezing
B. Snap freezing
Which type of freezing system passes cold air continuously over the product?
A. Contact freezing
B. Air blast freezing
C. Immersion freezing
D. Plate freezing
B. Air blast freezing
In tropical climates, the CSW ratio is approximately:
A. 1 kg water : 1 kg ice : 4 kg fish
B. 1 kg water : 2 kg ice : 6 kg fish
C. 2 kg water : 1 kg ice : 6 kg fish
D. 1 kg water : 3 kg ice : 5 kg fish
B. 1 kg water : 2 kg ice : 6 kg fish
Green discoloration in tuna meat is associated with:
A. TMAO
B. Sodium chloride
C. Glycogen
D. Calcium
A. TMAO
The recommended storage temperature for frozen fish is around:
A. -5°C
B. -10°C
C. -30°C
D. 5°C
C. -30°C
The formula used to calculate the amount of heat to be removed is:
A. H = mcT
B. Q = mcΔT
C. P = mcT
D. F = mcΔT
B. Q = mcΔT
How much heat is needed to melt 1 kg of ice?
A. 50 kcal
B. 60 kcal
C. 80 kcal
D. 100 kcal
C. 80 kcal
The zone of maximum ice crystal formation occurs between:
A. 0 to -1°C
B. -1 to -5°C
C. -5 to -10°C
D. -10 to -20°C
B. -1 to -5°C
Melanosis in shrimp can be prevented by dipping in:
A. Sodium nitrate solution
B. Sodium chloride solution
C. Sodium metabisulphite solution
D. Potassium nitrate solution
C. Sodium metabisulphite solution
The main disadvantage of slow freezing is:
A. Rapid dehydration
B. Formation of large ice crystals
C. Faster freezing time
D. Higher cost
B. Formation of large ice crystals
If 100 kg of fish at 25°C requires 2400 kcal of heat removal, how much ice is required (LHF = 80 kcal/kg)?
A. 20 kg
B. 25 kg
C. 30 kg
D. 35 kg
C. 30 kg
Browning of tuna during freezing is caused by oxidation of:
A. Hemoglobin and myoglobin
B. Lipids and proteins
C. Carbohydrates
D. Amino acids only
A. Hemoglobin and myoglobin
Which freezing stage involves crystallization of water?
A. Thermal arrest
B. Heat removal
C. Cooling stage
D. Dehydration stage
A. Thermal arrest