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Review Questions for

FISH PROCESSING TECHNOLOGY

1. During handling of this aquatic product it must be cleaned well and stored at low temperatures and
chilling in crushed ice or slurry will maintain their freshness.
a. Octopus and squid b. Shrimp and prawn c. Seaweeds and prawn d. Squid and cuttlefish
 2. These are harvested fresh for local consumption should be washed in clean sea water then packed
properly in baskets
with banana leaves
as covering.
a. Crabs b. Prawns
c. Seaweeds d. Shrimps

3. These products are harvested from the wild and ponds should be clean thoroughly and protected
from high temperatures.
a. Tilapia b. Shrimps c. Milkfish d. Crabs

4. This product must be packed closely in wet straw or shaving, to prevent damage due to fighting
during transport.
a. Prawns Chilling is the most com6. Which of the following is correct?
b. Milkfish c. Tilapia
D. Crab
5. It is the key factor in maintaining the quality of the fresh fish. a.
Lowering the water
b. Lowering the water vapor c. Lowering the temperature d. Increase the temerature

a.mon practice in keeping the freshness of fish.

b. Chilling means the b reduction of temperature to some point below or above the freezing point
of water in fish muscle.
c. Chilling does not stop spoilage but slows it down.
d. All of the above

7. Which of the following is not a method of chilling?

a. Chilled seawater or ice slurry c. Still air
b. Refrigerated air d. Gel ice mat

8. The most common and useful way of chilling the fish catch. a.
Wet ice c. Refrigerated air d. Gel ice mat
b. Chilled seawater or ice slurry

9. Which of the following is not an advantage of chilled seawater?

a. Chilled seawater chills fish faster than wet ice.
b. Fish in chilled seawater do not suffer from physical damage due to crushing or pressure from
other fish.
c. Fish in chilled sea water are washed in the slurry.
d. Chilled fish do not necessarily keep longer than wet ice fish

10. This is commonly employed in big commercial boats, slower than that of icing and chilled sea water
which exceeds 24 hours.
a. Air chilling b. Dry ice c. Chilled sea water D. Gel ice mat

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11. This method is preferred for air shipment of fish, as this does not cause leakage.
a. Refrigerated air b. Dry ice
b. Chilled sea water c. Air chilling d. Dry ice

12. It is suitable for air transport of fish. a. Chilled sea water

c. Gel ice mat D. Wet ice

13. Type of ice made by freezing water in forms of the desired size.
a. Crushed ice b. Tube ice c. Block ice d. Flake ice

14. It is usually comes from the blocks of slabs broken down through mechanical crushers or manually.
a. Crushed ice b. Tube ice c. Block ice d. Flake ice

15. It is commonly produced from fresh water as a thin flakes, formed instantly on cold metallic surfaces
such as the inside of a fixed, vertical cylinder.
a. Tube ice b. Crushed ice c. Block ice D. Flake ice

16. This method of chilling is made by freezing water on the inside surface of a tube.
a. Tube ice b. Shelving
b. Crushed ice c. Block ice d. Flake ice

17. Which of the following is not a method of storing iced fish? a.

Bulking c. Boxing D. Plastic ice

18. The ice and the fish are layered to achieve intimate contact, which will ensure the maximum storage
 life in ice.
a. Bulking b. Shelving c. Boxing d. Plastic box

19. This is applicable to larger species which are gutted; fish is stored in single layers, gut cavity down
on a bed of ice.
a. Bulking 21. The following are the selection of a fish container, except. a.
b. Shelving Insulating properties
c. Boxing d. Plastic box
20. It is the preferred method of storing fish in ice. a. Bulking
b. Shelving
c. Boxing d. Plastic box

b. Proper shape and dimensions for the fishery product concerned

c. Easy to handle, fill empty
d. Contamination

22. Plastics are composed of very large molecules chains or lattices called_________.
a. Polymers b. Monomers d. Styropore
c. Fibers

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23. Polymers are made up of links or building blocks of distinct molecular structures called
a. Polymers b. Monomers c. Fibers d. Plastic

24. These are widely used in the manufacture of modern day containers.
a. High density polyethylene b. Polypropylene c. All of the above d. None of the above

25. This is made by subjecting gaseous ethylene monomer to heat and pressure in the presence of a
metallic catalyst.
a. High density polypropylene b. Polyethylene c. Polypropylene d. Polystyrene

26. These containers have proven to be very useful in the chilling fish.
a. High density polypropylene b. Polyethylene c. Polypropylene d. Polystyrene

27. It is one of the lightest plastics, has a good resistance to grease and most chemicals provides a good
barrier to water vapor and can withstand high temperatures due to its high softening point.
a. High density polyethylene b. Polypropylene b. Plastic
c. Polyethylene d. Polystyrene
28. Polystyrene
a. Styrophore
c. Polyethylene d. Plastics box

29. It is extremely resistant to bacteria and mold growth, has very low water absorption, is quite inert,
light weight and nonabrasive, possesses superior cushioning properties and has a low thermal
conductivity.
a. Expanded polystyrene b. Polystyrene boxes c. Plastics boxes d. None of the above

30. These boxes are difficult to clean, do not last long and do not have drainage for melt water.
a. Polystyrene boxes b. Expanded polystyrene c. Plastics boxes d. None of the above

31. These are conical in shape and so far the most commonly used container by fishers in the
Philippines.
a. Styrophore b. Galvanized iron sheet tub
c. Expanded polystyrene d. None of the above

32. These containers can withstand rough handling and have relatively good insulating property, not
easy to clean and are slightly difficult to handle because of their weight.
a. Wooden boxes b. Styrophore c. Expanded polystyrene d. None of the above

33. These baskets are cheap and easy to handle due to light material but difficult to clean and do not last
long.
a. Coconut b. Bamboo c. Rattan baskets d. All of the above

34. These measure the efficiency of an insulating material in preventing heat flow.
a. Heat energy b. Energy flow c. Thermal conductivity d. None of the above

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35. They are good insulating materials and are highly permeable to water vapor.
a. Polystyrene b. Polyurethane c. Cork and fiber glass mat D. Kapok

36. It is now widely used as an insulating material because it is easy to produce, and has low
compression resistance.
a. Polyurethane c. Cork and fiber glass d. None of the above
b. Polystyrene

37. These materials are cheap but not water-resistant. a. Rice hull c. Sawdust
b. Coconut fibers d. All of the above
38. This material has good vapor resistance but it will burn at 2000C and emits poisonous gases during
burning
a. Polyurethane Temperature, time, contamination, damage b. Time, effort,
b. Polystyrene sanitation and temperature
c. Temperature, time, effort and damage
39. Which of these pointers in handling chilled fish is correct? a. d. Contamination, sanitation, time and effort
c. Polypropylene d. None of the above

40. Freezing may keep fish, under proper conditions, for how many months without considerable
changes in quality.
a. Two weeks b. Several months c. More than one month d. One day

41. It is the way of stopping, either partly or entirely, the deteriorative activities of microorganisms and
enzymes
a. Freezing c. Chilling
b. Disinfection d. Heating

42. At -5oc, how many percent of water in the fish is frozen? a.

10% c. 12%
b. 95% d. 75%

43. Which of the following is not a stage of freezing process? a.

Removal of heat c. Further cooling of frozen fish D. Loss of water
b. Conversion of water into ice

44. This is the stage where the temperature falls rapidly to just below 0oc
a. Removal of heat b. Conversion of water into ice
c. Further cooling of frozen fish D. Loss of water

45. The temperature of fish flesh drops rapidly again as further cooling occurs and most of the remaining
water becomes frozen.
a. Removal of heat b. Conversion of water into ice
c. Further cooling of frozen fish D. Loss of water
 46. This is the primary factor that influences the removal of the latent heat equivalent to 60-70% of all
heat to be removed.
a. Thawing b. Heating c. Air velocity d. Freezing

47. The time taken to reduce the temperature from its initial temperature at its warmest part.
a. Freezing time b. Cooling c. Removal of heat d. None of the above

48. Type of freezing where the inferior quality products are produce because of protein denaturation and
takes longer 24 hours.
a. Slow freezing c. Air blast freezing D. Contact freezing
b. Quick freezing

49. The zone of maximum crystal formation. a. -1oc and -3 0C c. -200C

b. -1 to -5°C d. 30 0C

50. This is a general term applied to most freezing processes and give rise to the term IQF and usually
takes two hours or less to go through the zone of maximum ice crystal formation.
a. Slow freezing b. Quick freezing or snap freezing
c. Air blast freezing d. Contact freezing

51. The choice of a freezing system will depend upon the following:
a. Cost b. Function
c. Feasibility d. All

52. It is attained only if the temperature and speed of the air over the product are constant.
a. Uniform freezing b. Spray freezing c. Contact freezing D. Air blast freezing

53. These are very versatile, they are useful in producing individual quick frozen products of different
crustaceans, fish fillet and value added products such breaded portions of fish sticks.
a. Plate freezing b. Immersion freezing c. Air blast freezer d. Spray freezing

54. The product is place in direct contact with hollow, metal, freezer plates, through which a cold fluid is
passed.
a. Contact of plate freezing b. Air blast freezing c. Spray or immersion freezing D. Snap freezing

55. This is suitable for freezing whole fish at sea and for bulking freezing.
a. Horizontal plate freezing b. Vertical plate freezer c. Slow freezing d. Quick freezing

56. These require the packing of the products in trays or cartons before placing them in the freezers.
a. Horizontal plate freezer b. Vertical plate freezers c. Slow freezing d. Quick freezing

57. The products come into direct contact with the fluid refrigerant and include liquid nitrogen and
carbon dioxide freezers.
a. Contact or plate freezing b. Spray or immersion freezing c. Air blast freezing d. Slow freezing

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58. The following are the freezing procedures: c. I, v, iii, iv, ii D. I, ii, iv, v, iii
i) Raw material
ii) Freezing treatment after freezing
iii) Storage a. Above -10oc
iv) Treatment before freezing b. Below -10°C
v) Packaging
a. Iv, iii, i, ii, v 60. The thicker the wrapping, the longer the _________. a. Length
b. I, iv, ii, v, iii of time
b. Freezing time
59. The freezing process at ___________ will stop bacterial action. c. -10oc
d. None of the above
c. Temperature D. Storage time
61. ____will prevents dehydration and oxidation of the fish during storage of the frozen fish.
a. Chilling b. Freezing d. Glazing
c. Icing

62. Proper packaging material must have the following attributes except:
a. Length of time
b. It should fit the product
c. It should be airtight
d. Should have some degree of impermeability to air and water vapor

63. Frozen products must be kept frozen in a cold store at the recommended storage temperature.
a. -30 °C b. 10 °C c. -20 °C d. 0 °C

64. Proteins undergo irreversible changes in sensory quality such as in appearance and texture.
a. Lipid changes b. Protein denaturation
c. Freezer burn d. Dehydration

65. These refer to the movement of oil to the surface of fish during cold storage, resulting to a yellow or
light brown discoloration.
a. Patis b. Rancidity
c. Rusting D. Iron

66. The unpleasant odor and color that develop when fats have undergone oxidation during storage.
a. Rancidity b. Oxidative rancidity
c. Rusting d. Odor

67. This damage is due to excessive drying resulting to matt and subsequence change in the appearance
of the thawed product.
a. Lipid changes c. Weight loss
b. Freezer burn d. Protein Denaturation

68. This is due to physical damage from dehydration. a. Freezer

burn c. Protein denaturation d. Loss of weight
b. Lipid changes

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69. The surface flesh and thin parts of the fish become very dry and porous.
a. Dehydration b. Freezer burn
b. Lipid changes c. Weight loss d. Loss of water

70. This is due to improper and extended cold storage. a.

Development of cold-store c. Denaturation d. Lipid changes
flavor and odor

71. It is as important as quick freezing in maintaining the quality of frozen fishery products.
a. Thawing in air 72. Thawing method can be divided into groups:
b. Quick thawing c. Thawing in water d. Air blast thawing

a. Heat is generated more or less uniformly throughout the fish

b. Heat is directed into the flesh from the surface
c. All of the above
d. None of the above

73. Which of the following is not a method of thawing in air:

a. Still air b. Vacuum thawing
b. Moving air c. Electrical methods d. Quick thawing

74. Frozen fish can be left overnight at room temperature. a. Still

air c. Vacuum thawing d. Thawing in water
b. Moving air

75. Frozen fish can be thawed much more quickly in moving air. a. c. Thawing in water d. Still air
Air blast thawing

76. This can be a cheap and easy way of thawing whole fish provided an ample supply of clean water is
available.
a. Air blast thawing b. Vacuum thawing c. Thawing in water d. Electrical methods

77. When water vapor condenses on the surface of frozen fish, the heat liberated is at once absorbed and
finally thaw the fish.
a. Vacuum thawing b. Thawing in water c. Air blast thawing d. Electrical methods

78. This produced heat within the fish itself and it is the faster rate of thawing.
a. Thawing in water b. Air blast thawing c. Electrical method d. Vacuum thawing

79. This is expensive and the energy is absorbed at the surface, localized overheating becomes a problem
since it can cook the surface.
a. Microwave heating b. Dielectric thawing c. Microwave thawing d. Vacuum thawing

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80. The following are the proper handling of the frozen fish during thawing:
a. Do not pry fish apart during thawing
b. Do not put frozen fish on the floor as cross contamination with floor bacteria results; use
clean containers to thaw fish
c. Do not subject frozen fish to repeated freezing and thawing conditions
d. All of the above

81. These fish usually sold in the "wet" market and supermarket fresh and frozen in the round or semi
processed, and it is also spiny or bony fish, the reasons why people, especially children, object to
eating this fish.
a. Milkfish b. Tilapia c. Tuna d. Siganid

82. The following are the procedure of boneless milkfish in sequence/order:

i. Lay the fish in its skin and hold the knife horizontally to remove the backbone ii.
Freeze
iii. The fish may or may not be scaled, trim the fins, remove the anal fin by making a small cut
around the base of large fins, then pull the fins forward to remove the fins bones and other
nuisance bones
iv. Split the fish down the dorsal side put the fish flat on a shallow tray then pull out the rib
bones with the aid of forceps
v. Remove the spines on the ventral side in the same manner
vi. Finally wash the deboned fish and pack in plastic bag.
a. Iii, iv, i, v, vi, ii b. Iii, v, i, vi, iv, ii c. Iii, i, v, iv, vi, ii d. I, ii, iv, iii, v, v

83. The filamentous y-shaped spines are located along the ________ of milkfish.
a. Dorsal side b. Lateral line d. Dorsal fin
c. Flesh

84. The edible portion of the squid is made up of the following except.
a. Mantle b. Stomach c. Head d. Legs

85. Frozen tuna or bonito becomes dark brown or dark red during cold storage due to oxidation of
_____________ in the blood and _________ in the meat.
a. Heamoglubin and myoglobin c. Myoglobin and haemoglobin d. Haemoglobin & Myoglobin
b. Heamogloben & myugloben

86. An antioxidant added to tuna meat to prevent the discoloration. c. Removal of blood
a. Sodium nitrate d. Sodium chloride
b. Ascorbic acid

87. This is due to the presence of trimethylamine oxide in the flesh.

a. Blackening of tuna meat b. Formation of 88. It is termed as melanosis.
melanin c. Greening of tuna meat d. Browning in shrimps
and prawns

a. Browning or blackening of frozen shrimps or prawn

b. Blackening of tuna meat
c. Formation of melanin
d. Greening of tuna meat

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89. This is due to the tyrosine and similar substances into the melanin by the tyrosinase in the blood.
a. Melanosis b. Blackening of tuna meat
c. Formation of melanin d. Greening of tuna meat

90. On the handling of milkfish during transport, freezing preservation and storage, recommended the
pre-chilling of milkfish to ______ right after harvest to preserve the quality during transport.
a. -20°c b. 4°C d. Below 4°C
c. 10°C

91. These are found to be very important to obtain a good frozen product.
a. Steaming for 10 minutes b. Smoking
b. Proper handling c. Strict sanitation d. All

92. One of the earliest techniques for preserving fish. a. Salting

c. Fermentation D. Drying

93. Spoilage organisms generally cannot survive long at salt contents __________.
a. Above 6-8% or higher 98. Salt from underground salts deposits or dried up salt lakes. a.
b. Below 6-8% or lower Solar salt
b. Mined salt
94. Salt removes water from the fish by _______. a. Osmosis
b. Removal of water 99. Salt that from deeply buried salt deposits.
a. Solar salt
95. It is the means of preservation. b. Mined salt
a. Patis c. 6-8%
b. Salt d. 3%

96. Table Salt.

a. Magnesium sulphate c. Loss of water d. Weight loss
b. Sodium nitrate

97. Evaporation of water by sun. c. Soy sauce

a. Mined salt d. All of the above
b. Evaporated salt
c. Sodium chloride d. Sodium bisulphate c. Evaporated salt d. All of the above

c. Solar salt c. Evaporated salt d. All of the above

d. Mine salt

100. These are the prime importance when salting fish since they will have a great effect on the end
of the product.
a. Type and quantity of salt b. Quality of salt salt
c. Quality & quantity of salt D. Quality and type of

101. This includes the different processes and techniques employed in the post harvest, handling,
processing and marketing of aquatic products from the time of harvesting to final utilization.
a. Fish Processing Technology b. Food processing technology c. Fish processing D. Fish preservation

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102. The following are important marine species except: a. Channa c. Sardinella tiwilis
striata d. Rastrelliger cannagurma
b. Decapterus brachysoma

103. Which of the following is not the major aquaculture product?

a. Seaweeds b. Milkfish c. Tilapia d. Tuna

104. The main bulk of the imported fresh or frozen or chilled commodity consisted of small
pelagic and marketed as "wet fish" or used as raw for canning industry.
a. Tuna and mackerel b. Sardines and Mackerel c. Skipjack tuna & Indian mackerel D. Round scad and sardines

105. In 1995, the main sources of sardines and mackerel were the__________.
a. USA and Taiwan b. Hongkong and Singapore c. China and Japan d. Papua new Guinea

106. These methods of processing are preferred in smoking, in many coastal areas except.
a. Drying c. Salting
b. Fermentation d. All of the above

107. This is used in some localities in the country which is significant developing in drying
particularly in Cagayan and Palawan.
a. Air drying b. Mechanical drying
c. Vacuum drying d. All of the above

108. Fish regarded as a health food because their fish oil consists of _________ which are
different from those found in other animal fat and vegetable oils.
a. Fatty acids b. Amino acids c. Nutrient D. Fats

109. These contain a unique type of polyunsaturated fatty acids (PUFA) the so called omega-3, which
is not found in significant quantities in other common foods.
a. Fish oils b. Fish protein d. None of the above
c. Fish

110. The lower the calorie and fat qualities of fish do not only keep the body weight down but also
__________________________ associated with overweight, including hypertension, diabetes and
certain types of cancer.
a. The lower the chances of developing ailments
b. The more the chances of developing the ailments
c. The more disease develops
d. The lower the chances of development

111. Which of the following group of vitamins and minerals does a fish can cater? a.
Iodine, magnesium, zinc and selenium
b. Magnesium, zinc, manganese, and fluoride
c. Iodine, selenium, fluoride and zinc
 d. Selenium, fluoride, iodine and niacin

112. Oysters and mussels have very high levels of _______; higher than red meat.
a. Iron b. Iodine c. Calcium D. Vitamins

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113. This refers to cold-blooded vertebrate animals living in water, breathing by means of gills and
having limbs represented by means of gills and having limbs represented by fins or rudiments of
fins.
a. Dolphin D. Mammals
b. Whale

114. The jawless fish like lampreys and slime eels. a. c. Cephalaspidomorphi d. Osteichthyes
Chondrichthyes
b. Elasmobranch
c. Osteichthyes
115. A cartilaginous fish like sharks and rays. a. Teleost D. Cephalaspidomorphi
b. Chondrichthyes

116. Lungfish and all other bony fish. a. Chondrichthyes c. Ostichthyes

b. Elasmobranch d. Cephalaspidomorphi

117. This refers to bony fish.

a. Teleost c. Chondrichthyes
b. Elasmobranchs d. Osteichthyes

118. This refers to cartilaginous fish. a. Teleost

b. Elasmobranchs c. Cephalasphidomorphi d. Osteichthyes
119. The main parts of a typical bony fish. a. Skeleton and viscera
b. Muscle tissues c. Skin and fins
c. Fish d. All of the above

120. The edible portion of a bony fish is about ________ of its whole weight or depending on the
anatomy of the animal and, within species, on biological variables such as size and condition.
a. 60% b. 40% c. 25% d. 10%

121. The fish muscles consist of myotomes and lesser amount of myocommata and fat found
mostly on the ___________ portion of the body.
a. Skin b. Flesh c. Lateral d. Liver

122. These are the layers of muscle cells in fish which are arranged between sheets of connective
tissue.
a. Myocommata b. Muscle tissues
b. Muscles tissues c. Myotomes D. Muscle cell

123. The unit structure of muscular tissues. a. Endomysium

c. Muscle cell d. Myotomes

124. It is long and narrow, attained a length of 3 cm but its diameter is only 10 to 100
micrometers.
a. Fiber b. Muscle tissues
c. Endomysium D. Myotomes

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125. In many fishes, about _____ of fish is white while 10% is red because of its myoglobin
pigment content.
a. 90% b. 10% c. 60% d. 15%
 126. The dark muscle of fish is generally situated about the ___________ of fish.
a. Midlateral line b. Lateral line c. Dorsal fin D. Flesh

127. Which of the following is not a function of light muscle?

a. Sprinting muscle used for abrupt
b. Fast movement needed for escaping from a predator of for catching prey
c. Cruising cell for slow continuous motion
d. None

128. This fish swim more or less continuously contain up to 48% dark muscle, such as herring and
mackerel
a. Pelagic fish b. Demersal fish c. Midwater D. Bottom

129. This fish feeds on the bottom and only move occasionally have a small amount of dark meat.
a. Pelagic fish b. Demersal fish c. Midwater D. Bottom

130. These are made up of connective tissues which contain mostly the protein collagen.
a. Myotomes b. Myocommata c. Muscles tissues d. Muscle cell

131. This is the basis for the flaking off of myotome blocks between the sheets of myocommata
during cooking.
a. Collagen does not easily break up in hot water
b. Collagen easily breaks up in hot water
c. Myocommata contain mostly protein collagen
d. Fish softens faster than red meat during cooking

132. Fish collagen which is not found as abundantly in fish muscle shrink at ______, the reasons why
fish softens faster than red meat during cooking
a. 45°C b. 17%
b. 3 0C c. 64 0C d. 17 0C

133. How many percent of collagen does bony fish have? a. 15%
c. 16% d. 3%

134. How many percent of collagen does the cartilaginous fish have?
a. 15% b. 17% c. 16% d. 3%

135. Collagen in fish is present in__________ and _____________ a.

Perimysium and endomysium
b. Docosahexaenoic acid and sapentaenoic acid
c. Fats and protein
d. Myotomes and myocommata

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136. This is important for the food processors, nutritionist and consumers
a. Appearance of fish b. Composition of fish c. Size and quantity of fish D. All of the above

137. __________ is composed of building blocks called amino acids.

a. Protein b. Vitamins c. Minerals d. Fats

138. Fish protein contains the essential amino acids needed for the building and repair of the
following except
a. Muscles c. Skin and hair D. Fins
b. Internal organs

139. Protein content of fish ranging from_______ a. 16-22% c. 80%

b. 0.2-25% D. 5%

140. The fat in fish ranges from 0.2-25%, however, in tropical species the amount of fat rarely
 exceeds_____
a. 16-22% b. 0.2-25% c. 80% d. 5%

141. The essential amino acids which are lacking in cereal & root crop based diets
a. Lysine and methionine b. Isoleucine and lysine c. Valine and methionine d. Valine and lysine

142. Lack of ________ in the diet lowers the body's resistance to illness and hinders growth
a. Protein b. Minerals c. Vitamins D. Fats

143. Fish lipids consist of long-chain fatty acids (14-22 carbon atoms) which are _________
a. Saturated b. Polyunsaturated
c. Highly unsaturated D. None

144. This comprise of many fatty acids with five or six double bond
a. Depot fat of fish b. Fats of mammals c. Covalent bond D. None

145. The two of neither the seven omega-3 fatty acids which are not found in beef, pork nor any
vegetables.
a. Eicosapentaenoic acids and Docosahexaenoic acids
b. Eicosapentenoic acids and ducosahexenoic acids
c. Eicosahexaenoic acids and Docosapentaenoic acids
d. Eicosapentenoic acids and ducosapentenoic acids

146. This is omega-3 fatty acids which are important in the growth and development of the brain
a. DHA b. EPA d. Protein
c. Fats

147. Fish oil have merits in terms of the effects of human health except a.
Decrease of blood circulatory diseases,
b. Decrease serum total cholesterol levels,
c. Increase high density lipoprotein cholesterol
d. Increase of blood circulatory disease

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148. The red meat of fish is rich in vitamins except a. Retinol c. Riboflavin d. Niacin
b. Thiamine

a. Retinol, thiamin and riboflavin b. Cyanocobalamin, c. Pyridoxine andniacin

cholecalciferol and retinol d. Retinol, cholecalciferol and nia

149. The following vitamins are found in the skin than in the flesh.
cin

150. The internal parts of the fish are rich in vitamins, which of the following is not?
a. A b. B 3 c. D 3 d. B12

151. Molluscs and crustaceans are important sources of Vitamins B complex, mainly ________ and
____________.
a. Pyridoxine (vit. B6) and niacin b. Vitamins B and c. Retinol and riboflavin d. Cholecalciferol and niacin
vitamin D

152. This vitamins prevent night blindness; it promotes growth, reduces susceptibility to
infections, dry skin and dry hair
a. Vitamin A b. Vitamin B c. Vitamin D d. Vitamin C

153. A vitamin peculiar to fish, assists in the metabolism of calcium

a. Vitamin B 12 B. Vitamin D3 b. Vitamin C c. Vitamin B3

154. This group of vitamins prevents mental depression, convulsions, irritability, anemia, nerve
 damage, skin rushes, tissue degeneration and weight loss
a. Vitamin B b. Vitamin A c. Vitamin D d. Vitamin C

155. Marine aquatic products such as fish, molluscs, seaweeds and crustaceans are the richest
natural source of this mineral which is needed for proper thyroid function.
a. Protein b. Calcium c. Vitamin d. Iodine

156. A mineral which play a role in preventing heart disease and possibly cancer.
a. Zinc b. Flouride
c. Selenium d. Iodine

157. Fish has a high water or moisture content that ranges from______
a. 66-81% b. 0.2-25% c. 16-22% d. 80%

158. A sulphonic amino acid, which is a major component of nitrogenous extractives mainly from
marine invertebrates, and substances which is very useful in decreasing the total cholesterol value in
the blood, helps in the fetal development of the visual and olfactory bulbs.
a. Taurine b. Squaline c. Phospholipids d. Fats

159. The carbohydrates in fish are very low; they amount to _________
a. <0.5% b. 66-81% c. 0.2-25% d. 16-22%

16
160. Fish are low in ______ and hence a good asset for health conscious people.
a. Iodine b. Protein c. Sodium d. Zinc

161. Fresh fish spoilage is mainly bacterial in nature aided by ________ a.

Enzymatic activity
b. Enzymes
c. Bacterial action
d. Digestive enzymes and their activity

162. Which of the following is incorrect about the rate of spoilage? a.

The lower the temperature, the faster the rate of spoilage
b. Fatty fish spoil faster than lean fish
c. Cold- water fish spoil faster than warm-water fish
d. Round fish spoil faster than flat fish

163. These are microscopic one-celled organisms which are found in the environment.
a. Bacteria b. Virus c. Microbes d. Fungi

164. The large numbers of bacteria are normally present to the following except:
a. Surface slime b. On the gills c. In the guts D. Skins

165. A large number of mesophilic gram-positive bacteria which are found in freshwater fish are the
following except
a. Staphylococcus b. Coryneforms d. Micrococcus
c. Bacillus

166. This are the psychrotrophic gram-negative genera such as Pseudomonas, Alteromonas,
Moraxella, Acinetobacter, Flavobacterium, Cytophaga and Vibrio are predominant in _______.
a. Pelagic fish b. Demersal fish c. Freshwater fish d. Marine fish

167. Bacteria secrete enzymes, which breakdown complex substances in the flesh into simpler
substances resulting to_________
a. Spoilage b. Inflammation
c. Burning of skin d. None

168. Reproduction and growth rates of bacteria generally increase at temperature above _____ while
some bacteria remain active up to about 60oc
a. 4°C b. 45 0C c. 27oc D. 65oc

169. In chilled fish, the most active specific spoilage organisms, are___________, such as
Alteromonas putrifaciens and certain Pseudomonas, Vibrio, and Aeromonas.
a. Gram-negative psychotrophic rods b. Mesophilic gram- c. Psychrotrophic gram-negative d. Thermophilic
positive bacteria bacteria

170. This is a typical SSO for the aerobic chill spoilage of many fish from temperate waters
a. Alteromonas putrifaciens b. Shewanella putrefaciens c. Staphylococcus sp. d. Streptococcus sp.

17
171. These are protein substances present in the muscle and in the gut of the fish that initiate or speed
up chemical reactions.
a. Enzymes b. Protein c. Muscle enzymes d. Digestive enzymes

172. The progressive stiffening of muscle shortly after death

a. Rigor mortis b. Spoilage c. Rancidity d. Autolysis

173. Rigor usually starts from the ____________ until the whole body becomes hard and stiff.
a. Head to tail c. From the gills
b. Tail towards the head d. From the head toward the tail

174. The enzymes naturally present in the _________ and _________ which begin to act on the gut
tissue and the surrounding tissue.
a. Intestine and stomach b. Intestine and muscles c. Stomach and skin d. Skin and muscles

175. These results to the weakening, softening and discoloration of fish tissues.
a. Self-breakdown b. Self digestion d. All of the above
c. Autolysis

176. The initial autolytic processes in the fish muscle tissue involve in the _____ and _____
a. Carbohydrates and Nucleotides b. Protein and c. Enzymes and protein d. Carbohydrates and protein
nucleotides

177. Glycogen is degraded either by glycolysis or direct amylolytic hydrolysis. Since no oxygen is
furnished, glycolysis in the post-mortem muscle tissue continues under anaerobic conditions
resulting to___________.
a. Lactic acid formation b. Oxidative rancidity d. Auto-oxidation
c. Autolysis

178. The main proteases present in fish muscle play a minor role, in vivo, in starting myofibrillar
protein turnover
a. Lysosomal proteases b. Enzymes c. Bacterial action D. Lysosomes

179. Spoilage of fish due to chemical changes mainly occurs during ___________. a.
Storage in ice or in frozen
condition b. Handling
c. Processing d. Operation
180. Darkening of the red meat in fresh fish occur due to change of ____________ form bright red to
red-brown or dark brown in the cellular tissue.
a. Myoglobin b. Haemoglobin d. Circulatory system
c. Blood

181. The science of good health and it signifies cleanliness and freedom from the risk of
infectious diseases
a. Bacteriology b. Processing
b. Virology c. Sanitation
d. Hygiene
182. The major cause of spoilage of fish flesh. a. Handling
c. Contamination with bacteria D. All of the above

18
183. This is generally more prevalent in aquatic products due to their higher degree of
unsaturation than in other foods
a. Auto-oxidation b. Rancidity c. Oxidative rancidity d. None of the above

184. This results serious quality problems such as rancid flavors and odors as well as
discoloration
a. Oxidative rancidity b. Auto-oxidation d. None of the above
c. Rancidity

185. This is needed at every stage of fish handling and preparation.

a. Cleanliness c. Sanitation d. Hygiene
b. Orderliness

186. The absence of visible dirt or unwanted matter a. Hygiene c. Clean

b. Cleaning d. Sanitation

187. The removal of soil, food residues, dirt, grease or other objectionable matter.
a. Cleaning b. Washing d. None of the above
c. Brushing

188. The process of reducing the number of living microorganism in the plant to a level judged safe
by public health authorities.
a. Sanitizing
b. Disinfection

189. These are used in hygienic cleaning procedures a. Detergents

b. Disinfectant
c. Cleaning
d. Sanitation

c. Sanitizers
d. All of the above
 190. Which of the following is not a characteristic of ideal detergents?
a. Economical use b. Germicidal action c. Ability remove soil from surfaces D. Corrosive

191. The most important prevention of contamination in food

a. Washing of hands b. Bathing d. All of the above
c. Sanitation

192. Fish that have been eviscerated or the entrails removed.

a. Dressed fish c. Drawn fish d. Steaks
b. Block fillets

193. Fish with scales, viscera, fins, head and tail removed a. c. Fillets
Dressed fish D. None
b. Drawn fish

19
195. Small and elongated chunks of uniform size and thickness cut from the meaty portion of the fish
a. Sticks b. Steaks c. Fillets D. Cubes

196. The important factors in maintaining the quality of newly caught fish.
a. Low temperature & cleanliness b. Speed and care c. All of the above d. None of the above

197. Oysters can survive for_________ out of water provided they are kept cool and humid.
a. Two days b. Two weeks c. One week d. One day

198. It must not be handled frequently after harvest because they are very delicate
a. Crabs b. Squid c. Catfish d. Milkfish

199. If the lobster is dead during handling, it must be _________ to prevent the blackening, and the
tail must be washed thoroughly in clean seawater and chilled using crushed ice.
a. Beheaded protein content
b. Frozen b. Thickness of the flesh/purity of salt
c. Temperature during salting and freshness of fish d.
200. Factors that influence salt penetration, except a. Fat and Carbohydrates
c. Soaked d. Cooked

201. Which of the following is not a chemical composition of salt?

a. Magnesium or calcium chlorides b. Carbonates c. Sulfide d. Copper

202. The presence of these chemical in salt encourages the development of rancidity particularly in
fatty fish which can result to unsightly yellowish or brownish color in finished product.
a. Iron and copper b. Rust c. Zinc and copper d. Manganese and iron

203. These are hygroscopic, and at high relative humidity can cause wetness of the salt.
a. Carbonates b. Calcium & magnesium chloride
c. Magnesium sulphate d. Copper

204. High concentrations must be avoided to prevent the development of _________ and
 _________ in the salted fish
a. Bacteria and viruses b. Bitterness and brittleness c. Spoilage and rancidity d. Molds and bacteria

205. Molds that may be present particularly in rock/mined salt, which can cause "dun"
insalted/dried fish.
a. Thermophilic b. Psychrophilic molds
c. Halophilic molds d. None of the above

206. The presence of these bacteria can result to "pinking" in cured fish
a. Psychrophilic bacteria b. Thermophilic bacteria c. Mesophilic bacteria d. Halophilic bacteria

20
207. This is suitable for brine preparation because it dissolves quickly and easily.
a. Grain salt b. Coarse grain salt
b. Coarse grain salt c. Fine grain salt d. Larger grain salt

208. This salt is more appropriate when dry salting fish. a. Grain
salt c. Fine grain salt d. Larger grain salt

209. What are the recommended salt mixtures for direct salting?
a. ½ coarse grain salt and ½ fine grains salt
b. 2/3 coarse grain salt and 1/3 fine grain salt
c. 2/3 large grain salt and 1/3 coarse grain salt
d. 1/2 larger grain salt and ¼ coarse grain salt

210. Which of the following is correct about the purity of salt?

a. The purer the salt, the faster the concentration of salt
b. The purer the salt, the faster the salt penetration
c. The purer the salt, the slower the salt penetration
d. The purer the salt, the slower the salt concentration
211. This method is carried out by rubbing fish with salt just before packing and each layer of fish is
sprinkled with salt.
a. Kench-cured fish b. Brining c. Dry salting d. Brine

212. This is done by placing the fish in a solution of salt and water until the desired salt
concentration is attained in the fish.
a. Salting b. Brining c. Kench process D. Brine

213. In salting process, it must be changed regularly if it becomes sour or slimy.

a. Brine b. Salted fish
c. Wet salting d. Dry salting

214. This is the process by which fish are brined, drained for several hours, and then packed in dry
salt.
a. Shrimp cake b. Fermented fish c. Kench-cured fish d. Salted sea urchin

215. Which of the following is not a procedure of kench-cured fish or “binoro” a.

Remove internal organs of fish and wash thoroughly
b. Remove the brined fish and allow draining for 2-3 hours
c. Remove adhering materials from shrimp
d. Packing the drained fish in a wooden or plastic box

216. This is consumed as a main dish added to vegetables, or fried and sautéed with tomatoes after
freshening for three to four hours with constant changing of water.
a. Binuro c. Shrimp cake
b. Tinabal d. Buro

217. The most commonly used species in tinabal a. Blue whiting &
Alaska pollock c. Milkfish and siganids d. Tuna and mackerel
b. Parrot fish and frigate tuna
21
218. These are spherical spiny sea animals, which generally thrive in shallow and slightly deeper water
and coral reefs.
a. Sea urchin c. Globefish
b. Puffer fish d. Sea cucumber

219. Sea urchin which have commercial value a. Hemicentrotus

pulcherrimus c. Holothuria nobilis d. Holothuria scabra
b. Trepneustis gratilla

220. The color of the gonads of sea urchin which is the most preferred in the Japanese market.
a. Orange to yellow b. Greenish yellow d. Bright orange gonads
c. Brown

221. The gonads of sea urchin can be preserved for 4 days and kept at chilling temperature by the
addition of
a. Alum and salt c. Salt only
b. Kalamansi juice and salt d. All of the above

222. It is added to gonads of sea urchin to prevent the mold growth.

a. Ethyl alcohol b. Prophyl alcohol d. Potassium aluminum sulfate
c. Salt

223. This is the most common defect of salted and dried fishery products which is caused by the
presence of species of halophilic bacteria which have a pink or rose color.
a. Sliming b. Salt burn d. Pink or reddening
c. Souring

224. These organisms are found in almost all new solar salt prepared from sea water, and often
causing pink in a product.
a. Pseudomonas salinaria b. Sarcinna littoralis d. None of the above
c. Both

225. It is characterized by a peppering of light brown spots or fawn spots

a. Putty fish b. Sliming c. Souring d. Dun

226. How could prevent or control the growth of Wallemia genus in a product? a.
Add ethyl alcohol
b. Dipping of fish in 0.1% sorbic acid
c. Washing the product in freshwater
d. Adding alum plus salt and kept at chilling temperature

227. It is characterized by a semi-greasy, sticky, glistening layer of yellow-gray or beige color.

a. Dun b. Slimy fish
c. Souring d. Putty fish

228. This spoilage is caused by the growth of slime-producing bacteria on the fish, capable of living
in low concentrations of salt.
a. Souring b. Sliming c. Reddening d. Dun

22
229. The following are prevention for the development of slime except: a.
Fresh fish must be used
b. Temperature and humidity must be reduced
c. Salt penetration must be improved
d. The drying of the outer layers of the fish must be accelerated by decreasing ventilation
 230. This condition is due to improper salting

a. Sliming b. Souring c. Reddening d. Salt burn

231. This is due to excessive amount of fine salt that draws out the surface moisture.
a. Salt burn b. Reddening c. Souring D. Sliming

232. This spoilage is somewhat related to sliming during which degradative bacteria gain a hold when
the temperature is too high.
c. Sliming d. Dun

233. This process method of salted shrimp cake in Bicol is called as_______.
a. Guinamos b. Balao d. Bicol express
c. Tinabal

234. Traditionally produced shrimp cakes usually keep for only________.

a. Six to ninth days c. Ninth day
b. Seven months D. Six months

235. This refers to the removal of water from the product a. Drying
b. Dry salting c. Sun drying d. Smoking

236. It is refer to the use of mechanical dryers. a. Drying

b. Moisturizing c. Dehydration D. Removal water

237. In drying, how many percent of moisture content can prevent the growth of much spoilage
organisms?
a. 15% b. 10% c. 35-45% D. 10-15%

238. This is defined as the ratio of the vapor pressure in the product to that of pure water.
a. Water activity b. Moisture c. Dehydration d. Drying

239. The presence of salt causes common spoilage organisms to stop growth at higher moisture
content usually ________.
a. 10% b. 15% c. 35-45% d. 18%

240. Most halophilic bacteria can stop to grow below an aw of _____

a. 0.8 b. 0.1 c. 0.75 d. 0.9

23
241. The water is on or near the surface of the fish evaporates.
a. Constant rate period 242. Which of the following is incorrect?
b. Falling rate period c. Contact drying D. Freeze drying

a. The larger the surface exposed to drying air, the faster the evaporation of moisture b. The humidity
of the air influences the drying rate by limiting the amount of water the air can absorb c. Lower relative
humidity favor more rapid evaporation and higher drying rates
d. The thicker the fish, the faster the drying rate

243. This starts when the water on or near the surface of the fish has already evaporated.
a. Constant rate period b. Falling rate period c. Freeze drying d. Contact drying

244. The following are the factors which affect the drying rate during falling rate period, except
a. Product thickness b. Temperature c. Relative humidity D. Salt content

245. This is usually made from small species of pelagic fish such as sardines or anchovies and
usually has a dull white to yellowish color with salty taste
a. Daeng b. Tinapa d. Bagoong
c. Tuyo

246. What is the recommended moisture content for commercial tuyo?

a. 12% b. 25% c. 40% d. 15%

247. It is considered sufficient if no finger mark or impression is left on the flesh when touched.
a. Drying b. Salting c. Smoking d. Fermentation
248. This dried product has a salty fishy taste and odor and the color varies from white to light brown
a. Tinapa c. Bagoong
b. Tuyo D. Daeng

249. Which of the following is not a method of drying? a. Air or

contact drying c. Freeze drying d. Sun drying
b. Vacuum drying

250. The heat is transferred to the fish from heated air or a heated surface and air movement above
the fish removes moisture.
a. Air or contact drying b. Vacuum drying c. Freeze drying D. Sun drying

251. This is considered as the most economical method of drying.

a. Air or contact drying b. Vacuum drying c. Freeze drying d. Sun drying

252. This is a system where solar heated air passes over the products, which are placed in a
protected environment.
a. Solar dryer b. Mechanical dryer
c. Solar fish dryer d. Solar collector

24
253. Several types of solar dryers have been designed locally at the following
universities/colleges, except.
a. University of the Philippines in Los Banos
b. Cavite State University
c. University in the Visayas
d. College of Fisheries

254. This method of drying uses conduction by contact with a heated surface or radiation to
evaporate the water, which is removed by the vacuum pump.
a. Freeze drying b. Air or contact drying
c. Vacuum drying D. Sun drying

255. This depends on the attainment of very low pressures by highly efficient vacuum pumps in a sealed
chamber containing the product.
a. Freeze drying b. Air or contact drying
c. Vacuum drying D. Sun drying

256. It is a dried snack product, which keeps well when properly dried and packed in suitable
containers.
a. Chicharon b. Kroepeck c. Fish jerky d. Quekiam

257. This spoilage is cause by rapid drying which results to drying out of the outer portion of the fish
while the inner portion is still moist causes case hardening and has a chalky white appearance and
is hard and brittle.
a. Reddening b. Mold growth c. Insect attack d. Case hardening

258. The growth of black, blue and green molds on dried fish is due to high moisture content.
a. Reddening 259. This refers to salting. a. Reddening
b. Mold growth b. Mold growth
c. Insect attack d. Case hardening c. Insect attack d. Case hardening

260. This is a brand of sorbic acid which was used as additive in the drying of fish
a. Sorbistat c. Sodium benzoate
b. Sodium carbonate d. Butylated hydroxytoluene

261. The most suitable packaging material for the product required a maximum allowable water vapor
transmission rate of 74.21 g water vapor/day/m2 under relative humidity of 81% and at
temperature between 28-30 °C. And this performed a better terms of mold growth retardation than
other packaging materials.
a. Laminates b. Films d. Polyester-polyethylene laminates
c. Polyethylene

262. In smoking, what is usually used to control the proper burning of wood?
a. Water b. Electric fan
c. Smokehouse D. None of the above

25
263. These make the flesh firm and easy to handle and it improves the flavor and appearance of the
smoked product
a. Drying c. Smoke
b. Salting d. Heat treatment

264. It is composed of vapors and particulates a. Smoke

b. Moisture c. Evaporation of water D. Pellicle

265. Bactericidal properties are mainly due to the following, except

a. Carbon monoxide b. Carboxylic acids c. Phenols D. None

266. During smoking, smoke is concentrated at the surface and it can also diffuse to the inner flesh
during storage?
a. Moisture b. Pellicle c. Gasses d. Smoke

267. This is not recommended in smoking due to its resinous nature and its tendency to impart acrid
flavors and odors on the smoked products.
a. Hardwood b. Softwood c. Wood chips d. Sawdust

268. Which of the following is not a factor affecting the generation of smoke?
a. Type of wood b. Temperature c. Relative humidity d. Smoke deposition

269. This is generally the results of reducing smoke temperature depending on the inlet air
temperature.
a. Smoke deposition b. Smoke dilution c. Smoke velocity d. Smoke density

270. This is relevant to smoking in terms of air dilution in the smokehouse and the influence of this
on the fire
a. Air flow c. Smoke
b. Smoke density d. Temperature

271. The type of smoking where the temperature may reach 70 °C – 80 °C.
a. Cold smoking b. Hot smoking c. Liquid smoke application d. Electrostatic smoking

272. The desirable characteristics flavor of hot-smoked products is due to the following, except.
a. Eugenol b. Syringaldehyde
c. Acetosyrigone d. Carbocylic acid
 273. The polynuclear aromatic hydrocarbon group contains many highly carcinogenic
compounds, how many of which is identified in wood smoke.
a. 25 b. 27 c. 26 D. 24

274. 3,4 benzo-pyrene is a compound causing ________ and it is found to be mostly absorbed at 70-80
C.
a. Ulcer b. Headache
c. Goiter d. Cancer

26
275. It is the main type of smoking fishery products in the Philippines.
a. Cold smoking b. Hot smoking c. All f the above d. None of the above

276. Smoking where the temperature does not exceed 30oc and the product is not cooked.
a. Cold smoking b. Hot smoking c. All of the above d. None of the above

277. Which of the following is not typical flavor in cold smoked products?
a. Guaiacol b. Maltol d. Benzo-pyrene
c. M-cresol

278. This is a liquid that has been used to absorb smoke and then concentrated.
a. Hot smoking b. Cold smoking c. Electrostatic smoking d. Liquid smoke

279. This is a smoking process in which the particles acquire an electrical change by passing
through a high voltage field.
a. Hot smoking
b. Cold smoking

280. Which of the following is not a type of smokehouse? a. Plastic

drum
b. Clay pot
c. Electrostatic smoking D. Liquid smoke

c. Drum type
d. Variation of drum type
281. This unit usually made from a standard 44-gallon drum with its top end removed.
a. Plastic drum b. Clay pot c. Concrete type D. Drum type

282. These are the smoking procedure, which of the following is correct:

27
286. It is done by soaking the fish in salt solution or by cooking the fish in brine solution.
a. Slating b. Brining d. Fermentation
c. Soaking

287. Mold and bacterial spoilage of smoked fish, occurs due to the ________ content of the
smoked products.
a. High temperature b. High moisture c. Low moisture d. Low temperature

288. It is normally define as the breakdown of organic substances into simpler components
mainly by the action of enzymes aided by microorganisms.
a. Ferment c. Brining
b. Salting d. Fermentation

289. Fish sauce is known as “nuoc-mam” in .... a. Cambodia and

Vietnam c. Indonesia
b. Thailand and Laos D. Burma

290. It is used mainly as a condiment in food preparation but can be a protein source for people living
in areas where fish is expensive.
a. Bagoong d. None of the above
b. Buro

291. It is a popular condiment and a protein source a. Bagoong c. Patis

b. Buro D. Guinamos
c. Patis

292. Fish paste is called trassi in Indonesia and in Malaysia....

a. Belacan b. Nga-pi c. Nam-pla d. Nouc-mam

293. This is a fermented fish that can be prepared using cereals as additives.
a. Bagoong 294. Buro : in Thailand a. Manchao
b. Buro b. Pla-ra
c. Guinamos D. Patis
c. Pekasam D. Trassi

295. Fermentation process takes place through the action of this lactic acid bacteria strains which
convert the starch in the rice into lactic acid.
a. Micrococcus sp. b. Lactobacillus plantarum
c. Streptococcus sp. d. None of the above

296. This is made from whole or ground fish, fish roe, shrimp and shellfish with salt added to it
a. Guinamos b. Buro d. Bagoong
c. Patis

297. It is a clear liquid sauce, straw yellow to amber in color depending on the raw material used
a. Fish sauce b. Shrimp cake d. None of the above
c. Fish paste

28
298. The flavor of fish sauce may be due to the activity of the following halophilic bacteria
except
a. Streptococcus c. Neutral
b. Micrococcus d. None

299. What is the ph of fish sauces? a. 5.3-6.7

b. 4.7-4.9 c. Trypsin
d. Bromelin
300. An enzyme comes from pineapple. a. Papain
b. Proteases
c. Staphylococcus d. Lactobacillus

301. The fish: salt mixture is allowed to ferment for more than a month until it develops the
characteristic ________ and ________.
a. Flavor and aroma c. Flavor and appearance d. Flavor and texture
b. Texture and aroma

302. Fermentation process takes _____ months. a. 5 c. 4

b. 6 d. 3

303. This is shortened when the mixture is exposed under the sun for four weeks with regular
agitation, and then allowed to develop the flavor and aroma for six to eight weeks.
a. Fermentation period c. Length of time of fermentation d. Fermentation time
b. Fermentation

304. This refers to fermented rice-fish mixture. a. Bagoong c. Guinamos

b. Patis d. Burong isda

305. This form of burong isda has the natural product color and it is preferred in the Western
Provinces.
a. Red burong isda b. White burong isda c. All of the above d. None of the above

306. This burong isda is colored by adding angkak or angka and popular in the eastern provinces of the
Central Luzon region of the Philippines.
a. Red burong isda b. White burong isda c. All of the above d. None of the above

307. It is the predominating microflora in the final days of fermentation.

a. Leuconostoc balao
b. Microcystis b. Buronghipon
c. Macrocystis D. Nostoc
308. Fermented shrimp with cooked rice in Central Luzon. a. Balao-
c. Tagbilao d. All of the above

309. The main agents of digestion in patis making and rendering the bacterium play a minor role in the
presence of high concentration of salt.
a. Fish visceral enzymes b. Fish flesh c. Viscera and roe d. All of the above

29
310. Commercial lactic acid starters, when applied, shortens the fermentation time from the usual seven
days down to three or four days having no significant changes in flavor and texture. The following
are commercial lactic acid starters except...
a. Lactobacillus plantarum b. Pediococcus cereviseae c. All of the above d. None of the above

311. This is commonly used for fish that are fatty and will not cure well by ordinary salting
method, except for..
a. Pickling b. Brining d. All of the above
c. Marinating

312. The stage when fish has acquired the characteristic tender texture and proper blending of spices
which are considered the distinct desirable characteristics of pickled products.
a. Maturation b. Juvenile c. Adult d. None

313. The main ingredients in the pickling or marinating solution are the following except:
a. Vinegar b. Soy sauce c. Sugars d. Spices

314. It is one of the most important additives in fish preservation.

a. Soy sauce b. Salt c. Sugars D. Vinegar

315. This gives flavor to pickles, makes the product firm and acts as preservative.
a. Sugars b. Vinegar d. Spices
c. Salt

316. This is the active component of vinegar which accounts for its antiseptic property.
a. Acetic acid b. Sodium chloride c. Potassium aluminum phosphate d. Monosodium glutamate

317. Bacterial growth can be completely stopped when the acetic acid content is _____.
a. 14% b. 15% c. 16% d. 17%

318. This acts as preservative mainly by increasing the thickness of the pickling solution thereby
lowering the water activity and adds sweetness to the product.
a. Spices b. MSG c. Sugar d. Salt

319. This product usually prepared using mackerel, scad and sardine and it is also a semi preserved and
hence must be refrigerated to lengthen its shelflife, it must be bottled or canned form much longer
storage.
a. Marinated fried products b. Canned products c. Frozen products d. Fermented products

320. Bacterial spoilage and mold growth in marinated products are due to _____.
a. Improper preparation b. Improper handling c. Contamination D. All of the above

30
321. Which of the following is incorrect?
a. Mince fish processing aims for the maximum utilization of fish flesh for direct human
consumption.
b. Mince fish is made by passing a whole gutted fish body, fillet, fish frame or other parts of
the fish over a drum having small perforations, around 1-7 mm in diameter.
 c. The original sources of fish mince were the filleting from manual or machine filleting
operations.
d. None of the above

322. Surimi is a _____ term for a semi-processed frozen minced fish protein, where the mince meat
has undergone leaching and additives such as sugars and polyphosphate has been added.
a. Chinese b. Japanese c. Korean d. Taiwan

323. Alaska Pollock has a white flesh and one of the most common and preferred raw materials for
surimi manufacture, what is the scientific name of this fish?
a. Nemipterus sp. b. Priacanthus spp. c. Theragra chalcogramma D. Micromesistius poutassou

324. These are cheap, easily available, and have a low tendency to impart browning to surimi based
products and give a strong sweet taste which may be unacceptable in some surimi-based
products.
a. Lactitol and lactose b. Sucrose and sorbitol c. Sugars & polyphosphates d. None of the above

325. This is added to surimi to enhance the water-holding capacity of frozen surimi resulting in a
smoother paste during processing into fish jelly products.
a. Sugar 327. Surimi procedures:
b. Sucrose c. Sorbitol
D. Polyphosphates
326. The recommended polyphosphate levels in surimi. a. Not
exceed 0.3%
b. 3-5% c. More than 3% d. 3%

i. The raw materials must be kept at low temperature before processing; ii. De-watering
or dehydration-the water is removed from meat tissues after leaching or washing;
iii. Leaching- or washing is one of the significant steps in surimi production because it improves
gel-forming capacity;
iv. Meat- bone separation- fish are beheaded, gutted and washed in chilled water before passing
the fish through a deboning machine;
v. Mixing-the meat is mixed well with additives; vii the mixture is packed and quick frozen in a
contact or air blast freezer at -30oc.
vi. Straining- removes the remaining scales, connective tissues and small bones

a. I,iv,iii,ii,v,vi c. I,iv,ii,iii,vi,v d. I,iv,iii,ii,vi,v

b. I,iv,vi,v,ii,iii

328. The recommended level of sugar in surimi. a. 85% c. 3-5%

b. 30% D. 0.3%

31
329. Gel strength can be measured by using: a. Rheometer c. By sensory evaluation d. All of the above
b. Tensiometer

330. The whiteness of the surimi can be measured using: a. c. Whiteness meter d. Spectrophotometer
Refractometer
b. Colorometer

331. The water content of the meat after leaching by weight.

a. 85% b. 80% c. 75% d. 90%

332. This product is a favorite food in the Philippines and is sold in many public places such as
markets and parks and are usually sold frozen in supermarkets and are retailed by ambulant vendors
in fried form.
a. Fish balls b. Quekiam c. Nuggets
d. All of the above

333. Surimi can be mixed with shrimps to produce _________ that can compete reasonably with
traditional shrimp products which are expensive.
a. Shrimp cake b. Shrimp analogues
c. Fish finger d. Sausages

334. Which of the following products is consists of surimi paste, shredded meat and ingredients;
usually come in bite-sized rectangular shapes and are yellowish in color and crunchy when fried.
a. Fish jerky b. Nuggets c. Quekiam d. Fish balls

335. The products that are made in a similar manner as nuggets but with no onions and are
rectangular in shape and are a favorite snack item for the young and grown-ups alike.
a. Sticks or fish finger b. Nuggets c. Fish jerky D. Quekiam

336. Are made from surimi, similar to the commercially available meat sausages and are
elongated in shape with a firm texture.
a. Fish finger 337. Which of the following is correct?
b. Fish balls c. Fish nuggets D. Sausages

a. Canning is a process which produces a commercially sterilized product that is shelf-stable

for several months.
b. Canning is one of the best methods of preventing spoilage that results from microbial action.
c. The canning process involves the placing of fish in the freshest possible condition into the
can, removal of air by heat treatment, and hermetically sealing the lid and sterilizing the fish by
further processing.
d. All of the above

338. Which of the following classification of food for canning does not belong?
a. None of these c. Medium acid ph 4.5-5.3 d. Low acid above 5.3 ph
b. High acid below ph 4.5

339. Canned tomato sauce is classified as a. High acid c. Low acid

b. Medium acid d. None of the above

32
340. These are the most widely used containers for fish and it is made from steel with a thin layer of tin.
a. Tin cans b. Aluminum cans
c. Glass containers d. Retort pouch packs

341. These are hermetically sealed by using a metal closure into which has been placed a
plastisol-lining compound that acts as a sealant between the glass finish and metal cap.
a. Tin cans b. Aluminum cans
c. Glass containers D. Retort pouch packs

342. These are made from different films or layers generally consisting of polyester or aluminium film
and a polyolefine such as polyethylene or polypropylene.
a. Tin cans b. Aluminum cans
c. Glass containers d. Retort pouch packs

343. The following are the advantages of retort pouch packs except:
a. Easy to open
b. Slow production speeds
c. Difficulty in heat sealing if inner sealing surface is in contact with the product; reduced
efficiency of thermal process due to irregularity in pouch profile
d. Requires regulation of counter pressure to prevent pouch expansion and strain to heat seal.
344. These are thermoformed from multi-layered co-extruded plastics such as polyvinylidene
chloride.
a. Plastic cans b. Aluminum cans c. Glass containers d. Tin cans
 345. The method of fish preparation wherein it is packed cold or raw in cans or glass jars and
ingredients or any suitable liquid are usually added after packing.
a. Cold or raw packed method b. Hot-pack method c. All of the above d. None of the above

346. The fish is pre-cooked and packed while still hot in containers.
a. Cold or raw packed method b. Hot-pack method c. All of the above d. None of the above

347. Which of the following is not equipment for heat processing?

a. Batch retort b. Continuous retort
c. Microwave canning d. Microwave heating

348. The most common medium in use in these retort is saturated steam under pressure.
a. Batch retort b. Continuous retort c. Hydrostatic retort d. Microwave canning

349. This retort require that the container must be loaded in the heating chamber without
releasing the internal pressure.
a. Batch retort b. Horizontal retort
b. Continuous retort c. Hydrostatic retort d. Microwave canning

350. The common types of batch retorts: a. Static vertical retort

c. All of the above d. None of the above

33
351. A continuous static retorts. a. Static vertical retort c. Continuous retort d. Hydrostatic retorts
b. Horizontal retort

352. These can be done using a chemical skinning process where fish are briefly immersed in 70- 80 C
sodium hydroxide solution with a ph of 14.
a. Soaking b. Brining d. None of the above
c. Skinning

353. It is required to maintain uniform headspace, to ensure that the liquid consistency of the pack
remains uniform and maintain weight of the product.
a. Uniform filling of food
b. Accurate filling of cans
c. Uniform and inaccurate filling of food
d. Uniform and accurate filling of food

354. This aims to produce a partial vacuum in the headspace of can except.
a. Heating d. None of the above
b. Exhausting

355. Standard headspace of can. a. 6/16inch c. 4/16inch

b. 5/16inch d. 3/16 inch
c. Sealing

356. These organisms are capable of producing a lethal toxin in canning.

a. Salmonella sp. b. Escherichia coli d. Clostridium botulinum
c. Staphylococcus

357. The first canning factory in the country was established in ___ in the 1920's.
a. Bogo, Cagayan de Oro b. Zamboanga c. General Santos city d. Orion, Bataan

358. This cannery was established in 1944, which utilized milkfish as its raw material.
a. Ligo Cannery b. Apo Canning Corporation
c. Seafood Corporation d. Cadiz Cannery

359. It is a soft white or sometimes stiff gray coagulated mass on the surface of the flesh.
a. Honeycombing of tuna b. Adhesion c. Struvite d. Curd
360. This is due to the raw meat coagulated by heat coming in contact with the inner side of the can.
a. Blackening of tuna b. Adhesion c. Struvite d. Curd

361. This is added to canned foods to prevent or retard the formation of the glass-like crystals.
a. Acetic acid c. Tartaric acid D. Citric acid
b. Lactic acid

362. It must be used to prevent blackening. a. Refined salt c. Mined salt

b. Iodized salt d. Evaporated salt

34
363. This is caused by the decomposition of the protein to soluble non-protein substances.
a. Curd formation b. Struvite formation c. Blackening of tuna meat D. Softening of canned shrimps

364. This is due to haemocyanin, a copper-containing respiratory pigment in the blood of

arthropods and mollusc.
a. Softening of canned shrimps b. Blackening of tuna meat canned crabs
c. Blackening of canned shrimps and crabs d. Blue discoloration of

365. In fish processing it is used mainly to improve and preserve the fish and fishery products.
a. Preservatives c. Antioxidants D. Flavor enhancers
b. Additives

366. Coloring agents – c. 300-199

a. 100-199 d. 400-499
b. 200-299

367. Code number of flavor enhancers a. 900-999 c. 300-399

b. 400-499 d. 600-699

368. These are chemical substances produced by certain microorganisms, which can inhibit or
entirely stop the growth of several kinds of microorganisms.
a. Antibiotics b. Antioxidants c. Preservatives d. Additives

369. The following antibiotics are found to be applicable in aquatic products, except.
a. Chlortetracycline b. Oxytetracycline d. Tocopherols
c. Biostat

370. These occur naturally in some foods that exhibit strong antioxygenic properties.
a. Natural antioxidants b. Lambda-carrageenan
b. Synthetic antioxidants c. Butylatedhydroxyanisole D. Propyl Gallate

371. Which of the following is not synthetic antioxidant?

c. All of the above d. None of the above c. Iota-carrageenan d. All of the above

373. These improve the existing flavor and aroma of food. a.

a. Butylatedhydroxytoluene Emulsifier
b. Oxytetracycline hydrochloride b. Humectants

372. This gives a soft and elastic gel. a. Kappa-carrageenan c. Stabilizers

d. Food enhancer

374. What group of substances that are directly added to food?

a. Group I b. Group II d. None of the above
c. Group III
35
375. Mold growth was prevented for one year when the brine salted fish were washed in _______
solution for one hour before sun-drying.
a. 1% Sorbistat b. 0.5% Sorbistat c. 0.5% sodium benzoate d. 0.02 BHT

376. These have been utilized as medicine, fertilizer and animal's feeds.
a. Seagrass b. Seaweeds c. Gracilaria d. Sargassum

377. This seaweed is high in protein content which is comparable to the protein content of
soybean.
a. Gelidiella acerosa b. Caulerpa racemosa
b. Gracilaria verrucosa c. Caulerpa racemosa d. Porphyra tenera

378. This seaweed is called as kulot. a. Acanthopora spicifera

c. Hydroclathrus clathratus d. Gracilaria verrucosa

379. Seaweeds which are rich sources of minerals, vitamins and trace elements for animals.
a. Macrocystis and scophyllum b. Ascophyllum and Laminaria
c. Macrocytis and Laminaria d. Eucheuma and Iridea

380. Seaweed from Philippines which are exported for animal feed.
a. Laminaria c. Ascophyllum
b. Eucheuma d. Sargassum

381. Seaweed which are mainly used as fertilizers. a. Macrocystis

and Ascophyllum c. Macrocystis and Laminaria D. Eucheuma and Iridea
b. Ascophyllum and Laminaria

382. A complete fertilizer due to its NPK content of 11-3-4. a. Urea c. Algafer
b. Ammonium phosphate d. Algro

383. The main commercial value of seaweeds lies in the products derived from them which have the
ability to form gels and colloidal suspensions.
a. Phycocolloids b. Carraggeenan d. Alginate
c. Agar

384. It is insoluble in cold water but soluble in boiling water.

a. Phycocolloids b. Carraggeenan d. Alginate
c. Agar

385. A bar of gulaman consists of how many percent of protein?

a. 17% b. 0.3% c. 4.7% d. 2.6%

386. Which of the following is not a sugar-reactive agar which is applicable to bakery and
confectionery products?
a. Gracilaria lemanaeformis b. Gracilaria fisheri c. Chondrus crispus d. Gracilaria eucheumoides

36
387. These play a role in health maintenance by lowering the glucose level in the blood, which is
significant for diabetic individuals.
a. Phycocolloids b. Carrageenan d. Alginate
c. Agar

388. This is obtained from certain species of fish or from the waste materials from the processing of
fish.
a. Fish flesh b. Fish meals c. Fish oils D. Viscera
 389. In the Philippines, the extraction of fish oils from_____ for the production of health soap and other
cosmetics products.
a. Shark c. Carp
b. Indian oil sardines d. All of the above

390. This method is suitable for the extraction of oil from herring or from canning offal which have
high oil content.
a. Solvent extraction b. Dry Reduction Process c. Wet Reduction Process d. Direct Steaming
Process

391. In dry reduction process, oil is extracted from the raw fish using _______.
a. Meat-bone separation c. Hydraulic press
b. Grinder D. Strainer

392. The simplest process for the extraction of liver oils. a. Direct
steaming process c. Enzymes digestion method d. Alkali digestion method
b. Solvent extraction method

393. This oil is skimmed off, filtered and transferred into a settling tank or preferably, centrifuged to
remove suspended solids and moisture.
a. Fish oil b. Squaline c. Supernatant oil d. Liver oil

394. The process involves an initial step of autoclaving the material which tends to break it up, as well
as reduces its moisture content, followed by drying step.
a. Direct steaming method b. Solvent extraction method
b. Acid ensiling method c. Enzymes digestion method d. Solvent extraction method

395. In this method the yield of fish oil is high. a. Direct steaming
method c. Alkali digestion method d. Enzyme digestion method

396. The methods were the recovery of oil and vitamin A is high.
a. Direct steaming method b. Solvent extraction c. Acid ensiling method D. Alkali digestion method
method

397. The livers are washed, cut into pieces and put in bottles.
a. Direct steaming method b. Solvent extraction c. Acid ensiling method d. Alkali digestion method
method

398. This are converted into capsules or incorporated in the manufacture of health soaps and other
cosmetic products.
a. Seaweeds b. Seagrass c. Fish oils d. Shark oil

37
399. It is an acyclic hydrocarbon found in shark liver, and important commercially in the
production of health products and cosmetics such as skin rejuvenators.
a. Squalene b. Fish oil c. Supernatant oil d. Shark liver oil

400. A threatened species due to their low reproductive rate, hence their harvest should be regulated.
a. Sea cow d. Sharks
b. Dolphin

401. One of the world's most expensive fishery by-products a. Tuna c. Seaweeds
b. Sea cucumber d. Sharks fin

402. The most important marketing centers for shark fins. a. USA
and Taiwan c. Japan and China
b. China and Korea d. Hongkong and Singapore
c. Rays

403. The following are the most important species of shark which have commercial value except.
a. Sphyrna spp b. Isurus spp c. Prionace glauca d. Orcinus orca

404. Which of the following anatomical structure of shark is not commercialy valuable?
a. Upper part of the tail c. Pair of pectoral fin d. Lower part of the tail
b. First dorsal fin

405. Length of shark fins which are used for processing. a. 1-1.5m c. 1.2-1.5 m
b. 2-2.5m d. 0.2-1.5m

406. These are highly preferred by processors because very little meat is retained resulting to a more
desirable finished product.
a. Half-moon cut pectoral b. Dorsal fins c. All of the above d. None of the above

407. Which of the following acts can be carried on while still on board the fishing vessel?
a. Fresh fins c. Smoke fins
b. Drying of fins d. None of the above

408. The moisture content of dried shark fins which is required by codex standards.
a. 16% b. 17% c. 18% d. 19%

409. This is used as packaging dried shark fins, and most preferred by buyers as it allows the
product to breathe.
a. Cartons c. Wooden cases d. Plastic
b. Gunny sacks

410. It is done to ease the removal of bundles of needles. a. Soaking c. Drying

b. Boiling d. Washing

38
411. These occur when the cutting of fins is not done properly thus resulting to excess flesh
remaining on the fins.
a. Defective cuts b. Burn c. Cutting d. Curling

412. These occur when the dried fins are exposed to uneven drying.
a. Defective cuts b. Curling of dried fins
c. Blemishes d. Burns

413. These are close relatives of corals and sea anemones; seasonally appear in swarms in many
tropical and temperate waters.
a. Sea fans d. None of the above
b. Sea grasses

414. The water content of jellyfish. c. 75%

a. 66-81% d. 40%
b. 96-97%

415. The countries that consumed jellyfish, except. a. China c. Korea

b. Taiwan d. Japan

416. The average yield of umbrellas from whole jellyfish. a. 66-

81% c. 96-97%
b. 60-65% d. 40%
c. Jellyfish

417. It is defined as powdered form of fish suitable for human consumption, wherein the protein is
more concentrated than in the raw material.
a. Fish Protein Concentrate b. Fish flour d. Fish Protein Concentration
c. Fish meal
 418. Fish protein concentration where ordinary fish meals are produced under satisfactory
hygiene condition.
a. Type A b. Type B d. None of the above
c. Type C

419. This process makes use of proteolytic enzymes such as bromelin, papain and other bacterial and
fungal proteases in digesting fish protein.
a. Enzymatic b. Enzymes c. Enzymatic activity d. Lacrimal proteases

420. Which of the following is not a method of fish protein concentrate preparation?
a. Biological b. Chemical c. Enzymatic d. Physical

421. This process is done with deboning if a meat bone separator is used.
a. Mince b. Fish flour
b. Mincing c. Deboning d. Debone

422. It is no eaten per see a. Fish meal

c. Fish silage d. FPC

39
423. It is dried product traditionally made from ground rice with shrimp or fish added to it.
a. Srimp cake b. Kroepeck c. Fish jerky d. Polvoron

424. The following are the procedure in making FPC noodles; which among the choices given below
does correctly illustrates the following steps?
I add water, stir until thoroughly blended
II flatten with rolling pin, and then pass through a noodles maker
III mix flour, salt and FPC
IV knead
A. IV, III, I, II B. III, II, I, IV C. III, I, II, IV D. III, I, IV, II

425. Fish protein concentrate with _______ content is susceptible to rancidity.

a. Low moisture b. Low fat d. High moisture
c. High fat

426. It is cylindrical, elongated body and come in different colors, from pitch black to light yellow or
white or with a blend of colors.
a. Trepang d. All of the above
b. Sea cucumber

427. What country does sea cucumber popular? a. Korea c. Taiwan

b. Japan d. China

428. Length of sea cucumber when fully grown. a. 30cm

b. 20-70cm c. 1 inch
d. 30-50cm
429. Sandfish
a. Holothuria nobilis
b. Holothuria scabra c. Holothuria atra
c. Balatan d. Holothuria fuscopunctata

430. The most valuable species due to their thick body walls. a.
Holothuria scabra and Holothuria nobilis
b. Holothuria fuscopunctata and Holothuria fuscogilva
c. Holothuria scabra and Holothuria atra
d. Holuthuria scabra and Holuthuria nobelis

431. Elephant trunk fish

 a. Holothuria fuscogilva b. Holothuria atra d. Holothuria fuscopunctata

432. Holothuria fuscogilva a. Teatfish

b. Sandfish c. Elephant trunk fish
c. Holothuria nobilis D. White teatfish

433. Which of the following equipment is used during pre-processing of sea cucumber, particularly
during boiling?
a. All of these b. Strainer d. Wire-mesh basket
c. Net

40
434. The removal of calcareous covering or the chalk-like material in the outer skin.
a. Slitting b. Descumming
c. Sliming d. None

435. How many hours do drying of sea cucumber can be completed?

a. 24-48 hours b. 24 hours c. 1 hour d. 48 hours

436. This is a dried fishery product from excess catch, waste material from processing plants, rejects and
market surpluses.
a. FPC c. Fish flour
b. Fish meal d. Fish concentrate

437. This process is generally applied to fatty fish and combines meal manufacture and oil production.
a. Dry reduction method b. Smoke
b. Acid ensiling method c. Enzymes digestion method D. Wet reduction method

438. Fat content of fish meal.

a. 55-70% c. 18%
b. 5-10% d. 60-65%

439. The main minerals found in fish meal. a. Calcium and

phosphorus c. Potassium and sodium D. Iodine and phosphorus
b. Iron and magnesium

440. This is produced during fish meal manufacture. a. Unpleasant c. Odor and flavour
odor D. Waste

441. This bacterium is very harmful to man, were its main source is contamination due to poor hygiene
and sanitation in the plant.
a. Salmonella b. Ptychodiscus breve
c. Staphylococcus D. Bacillus

442. The use of fresh materials is of primary importance in fish meal manufacture, why? a. To
reduce odor during processing
b. In order to minimize contamination
c. To maintain cleanliness
d. To ensure high quality and nutritional feeds

443. The liquid product made from minced fish or fish offal, usually prepared through the addition of
acid or fermentable sugars, which favors growth of lactic acid bacteria to prevent bacterial spoilage.
a. Acid preserved silage b. Fermented silage d. Microbial Silage
c. Fish silage

444. Types of silage were adding acid is carried on to lower the ph sufficiently to prevent microbial
spoilage.
a. Acid preserved silage b. Fermented silage c. Microbial silage d. All of the above
41
445. Which of the following is a not use of silage? a. Pig nutrition c. Fish meal d. Fish nutrition
b. Poultry nutrition

446. Fermented rice that can readily be added to silage. a. Ragi c. Pla-ra
b. Rage d. Nga-pi

447. This is produced by molluscs as outer skeleton, largely composed of limy material, calcium
carbonate.
a. Mollusc b. Mantle c. Clams d. Shell

448. These are soft-bodied invertebrate animals which secrete this shell-building material.
a. Shells b. Squids c. Molluscs d. Bivalves

449. Class of mollusc like squids, cuttlefish, nautiluses and octopuses.

a. Univalves b. Bivalves c. Cephalopods d. Gastropods

450. The most commonly adopted method for removing meat from the shells
a. Rotting out c. Boiling live shells in fresh/salt water d. Freezing
b. Preserving

451. The best preservative for shells. a. 70% ethyl alcohol c. 50% solution of chlorine bleach d. 6% formalin mixture
b. 50% Isopropyl alcohol

452. This is employed in an emergency situation. a. Bleaching c. Freezing

b. Salting d. Preserving

453. Fine shells can be buried in soft sand in the shade for rotting .
a. Rotting out b. Bleaching c. Descumming d. Drying

454. It is one of the most valuable mollusc shells in the Philippines because of its translucent shell for
handicrafts
a. Placuna placenta c. Tridacna gigas
b. Barnea manilensis d. Turbo marmuratus

455. It is known as physical distribution. a. Marketing

b. Production c. Production and Marketing d. Distribution & Marketing

456. It is considered as an age-old tradition which is peculiar to mankind since no other species does this
activity.
a. Production b. Marketing c. Channel of Distribution d. All of the above

457. The route that a product takes from the producers to final user/consumer.
a. Channel of Distribution b. Marketing channel c. Distribution d. Transportation

42
458. The one who make a products available at the right time, at the right place and at the right quantity.
a. Middlemen b. Wholesaler d. Agents and Brokers
c. Retailers

459. The following are the most important middlemen along the channels of distribution, except.
a. Costumers b. Wholesalers d. Agents and Brokers
c. Retailers

460. It represents the foundation which all business transactions take place.
a. Pricing b. Price c. Demand d. Supply

461. The one who decides as to what he will pay for the goods he likes.
a. Consumers b. Brokers c. Middlemen d. Dealer
 462. The sum of money that a willing buyer and a willing seller agree to exchange for goods or services
in a normal business transaction.
a. Price b. Pricing d. Cost oriented pricing
c. Target pricing

463. If there is a large supply of goods and little demand, prices will tend to ______.
a. Low b. High c. Drop d. Rise

464. This approach is popular with wholesalers and retailers because it is simple and effective.
a. Cost oriented pricing approach b. Target pricing c. Retail price D. ROI

465. This approach goes for an average return on the capital investment that one must have to make a
product line, or for the operation of one's firm.
a. Cost oriented pricing approach b. Target pricing c. Retail price d. Mark-up

466. During distribution of aquatic products, it is used exclusively for long distance distribution.
a. Insulated but non-refrigerated vans b. Insulated and open large c. Privately-owned jeep d. Small pick-up trucks
trucks

467. These products undergo the longest distribution chain before they reach the consumer.
a. Canned products b. Frozen products c. Fresh/chilled products d. Cured products

468. The customary practice of selling fish at major fishing ports where large commercial boats land
their catch.
a. Secret bidding c. Marketing practices d. Pilferage system
b. Deceptive practices

469. One who controls the price? a. Consumers c. Retailers

b. Middlemen d. Brokers

43
470. The following are several malpractices committed by traders/vendors of aquatic products, except.
a. Using inaccurate weighing scale
b. Putting nails on prawn heads
c. Adding pudding materials under mounds of fish for retail
d. Good quality product

471. In packaging of aquatic products, it is one of the areas where has grown markedly worldwide for the
last few decades.
a. Retail packaging b. Packaging d. None of the above
c. Labeling

472. The enclosure of the product items or packages in pouch, bag, cup, glass, can and other materials
for the purpose of containment, protection and preservation, communication and utility or
performance.
a. Package b. Packaging c. Retail pack D. Containers

473. The primary function of a package is to contain commodities from harvesting to final use by the
______.
a. Producer b. Consumer c. Middlemen D. Retailers

474. These are important in extending the shelf life of products, except.
a. Processing b. Packaging d. None of the above
c. Labeling

475. A good package provides helpful guides to consumers in the use of the product.
a. Means of minimizing cost b. Medium of communication c. Retail packaging D. Protection
 476. It plays an important role in the packaging market due to increasing pressure to switch to
environmentally friendly packaging.
a. Paper and Board b. Cellophane d. Nitrocellulose-coated cellophane
c. Cellulose

477. The most common paper packaging, which is considered as one of the strongest.
a. Paper and boards b. Kraft paper d. Saran-coated cellulose
c. Cellulose

478. It is thin, transparent, impervious to bacteria, grease proof, cheap, and durable at low temperatures.
a. Kraft paper b. Paper and board d. Saran-coated cellophane
c. Cellulose

479. These comprise a wide range of materials that can be molded, cast, extruded or laminated into
various shapes.
a. Plastics c. Basic films d. Laminates
b. Films

480. Plastics are manufactured from the following, except. a. c. Coal

Petroleum d. Gas
b. Natural gas

44
481. These plastics are light but strong and very resistant to water and corrosive substances.
a. Films b. Basic films
c. Rigid or hard plastics D. Laminates

482. It is transparent and has low barrier properties for water vapor and gases.
a. Polystyrene b. Boil-in-bag
b. Expanded polystyrene c. Polyvinyl chloride d. Polyethylene

483. These are used in the manufacture of films. a. Plasticized

plastics c. Retort pouch packs D. Hard plastics

484. These are web materials with thickness not exceeding 0.25mm.
a. Laminates d. Films
b. Basic films

485. These consist of a single layer or films. a. Laminates c. Basic films

b. Films d. Plastics

486. Which of the following is a not basic film? a. Polypropylene

b. Polyethylene c. Polyamide
c. Plastics d. Retort pouch packs

487. This is mostly used for prepared products or those which require light cooking.
a. Boil-in-bag b. Retort pouch packs
c. Polypropylene d. Polyurethane

488. These containers are characterized by their hardness and inflexibility.

a. Plastics b. Wood-pulp based materials
c. Rigid containers d. Packaging materials

489. Air is evacuated from the pack then replaced by a combination of gases.
a. Vacuum packaging b. Vacuum skin packaging c. Modified atmosphere packaging d. Atmospheric packaging

490. The removal or air from the pack during sealing process to preserve oxygen-sensitive products.
a. Vacuum packaging b. Vacuum skin packaging c. Modified atmosphere packaging d. Atmospheric packaging

491. This is basically an extension of vacuum packaging which can be applied to both film-to film and
 film-to tray sealing.
a. Modified atmospheric packaging b. Vacuum packaging c. Vacuum skin packaging D. Packaging

492. This helps large retailers improve their inventory control.

a. Bar codes d. None of the above
b. Bar coding

493. Digit number of bar codes. a. 12 c. 14

b. 13 D. 15
c. Codes

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494. The first two number in bar codes. a. Country of Origin c. Product number d. Check digit
b. Manufacture number

495. The last digit number in bar codes. a. Manufacturer number c. Check digit d. Product number
b. Country of origin/code

496. This defined as the characteristics and properties of the product that influence it acceptability to the
buyer or consumer.
a. Quality b. Intrinsic quality
c. Extrinsic quality D. Quantity

497. This refers to the array of characteristics that occur naturally in the harvested raw material.
a. Extrinsic quality b. Intrinsic quality c. Quality d. Quantity

498. Female fish may be more valued because of their _____ for caviar production.
a. Roe b. Eggs c. Flesh d. Size

499. The main parasites which can infect people through food or water are the following except.
a. Parasitic worms b. Protozoa d. None of the above
c. Flatworms

500. Organism that commonly found under the skin of sardine, herring, mackerel and other species,
which result under the skin peppered effect of dark spots.
a. Cryptocotyle lingua b. Paragonimus c. Diphyllobothrium latum d. Turbo pica
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