POST HARVEST FISHERIES

1. These are the layers of muscle cells in fish which are arranged between sheets of
connective tissue.
a. myocommata c. myotomes
b. collagen d. none of these

2. It refers to the movement of oil to the surface of fish during cold storage, resulting to a
yellow or light brown discoloration.
a. rancidity c. oxidation
b. rusting d. surface tension

3. It is a point, step, or procedure at which control can be applied and a food safety hazard
can be prevented, eliminated or reduced to an acceptable level.
a. Critical Control Point c. Quality Assurance
b. HACCP d. Quality Control

4. The characteristics and properties of the product that influence its acceptability to the
buyer or consumer.
a. intrinsic quality c. extrinsic quality
b. quality d. all of these

5. It is the customary practice at selling fish at major fishing ports where large commercial
boats land their catch.
a. marketing c. whispering
b. advertising d. secret bidding

6. What is the usual composition of de-oiled silages and white fish offal silage?
a. from 15.5% - 18.5% protein and 0.6 - 3.0% oil
b. from 16.5% - 19.5% protein and 0.8% - 4.0% oil
c. from 14.5% - 17% protein and 0.5% - 2.0% oil
d. none of these

7. Which of the following is not a sea cucumber?

a. Actinopyga echinites c. Thelenota ananas
b. Holothuria scabra d. Tripneustes gratilla

8. These are substances which are used to impart color or shade to a food.
a. Food color c. Flavor enhancers
b. Humectants d. Emulsifiers

9. Retort pouch packs are used nowadays as an alternative to tin cans and glass containers.
Which of the following is not an advantage of retort pouch packs?
a. reusable c. easy to open
b. greater retention of heat labile nutrients d. easy to reheat

“The horse is made ready for the day of battle, but victory rests with the LORD.”
- Proverbs 21: 31
10. What is the main difference between fish mince and surimi?
a. There is no separation of the sarcoplasmic proteins and lipids in the fish mince.
b. There is a separation of the sarcoplasmic proteins and lipids in the fish mince.
c. There is no separation of the sarcoplasmic proteins and lipids in the surimi.
d. There is a separation of the sarcoplasmic proteins and lipids in the surimi.

11. It is the stage when the fish has acquired the characteristic tender texture and the proper
blending of spices which are considered the distinct desirable characteristics of pickled
products.
a. acceptability c. maturation
b. freshness d. none of these

12. How many percent of fat should the sardines/ herrings contain to be considered as suitable
raw materials for marinades?
a. 1 – 4% c. 5 – 15%
b. 16 – 20% d. 21 – 25%

13. It is the breakdown of organic substances into simpler components mainly by the action of
enzymes aided by microorganisms.
a. glycolysis c. fermentation
b. hydrolysis d. canning

14. A spoilage of dried fish where there is rapid drying which results to drying out of the outer
portion of the fish while the inner portion is still moist.
a. case hardening c. reddening
b. insert attack d. mold growth

15. Which of the following factors does not affect the drying rate of fish during the falling rate
period?
a. product shape c. relative humidity
b. salt content d. product thickness

16. The unpleasant odor and color that develop when fats have undergone oxidation during
storage.
a. rancidity c. off-flavor
b. souring d. off-odor

17. What is the primary aim of using insulation in containers?

a.
b. to slow down the rate of heat exchange between two bodies at different temperatures
c.
d.

18. It usually comes from blocks or slabs broken down through mechanical crushers or
manually which is irregular in size with sharp edges, which can cause physical damage to
the flesh of the fish.

“The horse is made ready for the day of battle, but victory rests with the LORD.”
- Proverbs 21: 31
 a. flake ice c. tube ice
b. crushed ice d. block ice

19. This spoilage of salted fish is somewhat related to sliming during which degradative
bacteria gain a hold when the temperature is too high. This occurs in the thick parts of the
salted fish where the rate of increase in salt concentration is slowest.
a. salt burn c. souring
b. putty fish d. dun

20. The liquid product made from minced fish or fish offal, usually prepared through the
addition of acid or fermentable sugars, which favors the growth of lactic acid bacteria to
prevent bacterial spoilage.
a. fish protein concentrate c. fish silage
b. fish paste d. fish sauce

21. What is the main disadvantage of hot smoking?

a. exposure to an extremely high temperature
b.
c. deposition of carcinogenic substances on fish
d.

22. They make possible the maintenance of uniform dispersions of two or more substances in a
food which are incapable of being mixed.
a. stabilizers c. humectants
b. thickeners d. preservatives

23. A basic type of carrageenan which mainly adds viscosity and body to the product.
a. kappa-carrageenan c. lambda-carrageenan
b. iota-carrageenan d. all of these

24. Quality control is a part of an integrated system called _________________.

a. quality assurance c. ISO
b. HACCP system d. none of these

25. A sulphonic amino acid often found as a major component of nitrogenous extractives from
marine invertebrates.
a. Guanine c. Lysine
b. Taurine d. Thiamine

26. The softening of flesh or muscle tissue due to continuous digestion of enzymes.
a. autolysis c. Rigor mortis
b. putrefaction d. bacterial invasion

27. Refers to cold-blooded vertebrate animals living in water, breathing by means of gills and
having limbs represented by fins or rudiments of fins.
a. Mammals c. Fishes

“The horse is made ready for the day of battle, but victory rests with the LORD.”
- Proverbs 21: 31
 b. Reptiles d. Amphibians

28. All the planned and systematic actions required to provide adequate confidence that a
product or service will satisfy the given requirements for quality.
a. quality control c. quality assurance
b. HACCP d. none of these

29. These are the people who buy or sell on behalf of companies and function on a commission
basis.
a. wholesalers c. retailers
b. agents and brokers d. consumer

30. Which of the following is not one of the uses of seaweeds?

a. animal feeds c. ornament
b. food d. fertilizers

31. It 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.
a. drying c. fermentation
b. canning d. pickling

32. It is resistant to chemical attacks and protects the base metal from corrosion.
a. Tin c. Aluminum
b. Glass d. Cellophane

33. Which of the following is not a source of agar?

a. Gelidium c. Porphyra
b. Gracilaria d. Pterocladia

34. What is/ are the effect/s of squalene when use as supplements in the diet?
a. promote bowel movement c. supply cells with oxygen
b. suppress stress hormones d. all of these

35. This is also known as “polythene” and is the most commonly used of the packaging
materials due to its low cost, relative strength, and flexibility even at low temperatures.
a. Polypropylene c. Polyester
b. Polyamide d. Polyethylene

36. A powdered form of fish suitable for human consumption wherein the protein is more
concentrated than the raw material.
a. Fish silage c. Fish protein concentrate
b. Fish meal d. none of these

37. Bacteria and molds which can thrive in high salt environment.
a. mesophiles c. thermophiles

“The horse is made ready for the day of battle, but victory rests with the LORD.”
- Proverbs 21: 31
 b. halophiles d. halophobic

38. The science of good health; in everyday use it signifies cleanliness and freedom from the
risk of infectious diseases.
a. hygiene c. sanitation
b. cleanliness d. disinfection

39. The progressive stiffening of the muscle shortly after death.

a. autolysis c. Rigor mortis
b. putrefaction d. bacterial invasion

40. The ratio of the amount of water vapor actually present in the air to the greatest amount the
air can hold at the same temperature.
a. Specific humidity c. Absolute humidity
b. Relative humidity d. all of these

41. Fish which has been eviscerated or the entrails removed.

a. dressed c. drawn
b. whole or round d. fillet

42. Protein substances which are present in the muscle and in the gut of fish which initiate or
speed up chemical reactions.
a. enzymes c. TMA-O
b. amino acids d. amines

43. These are made of two or more basic films held together by adhesives.
a. Cellulose c. Acetate
b. Laminates d. Xerox

44. This retort has the advantage of having more uniform internal steam distribution.
a. horizontal retort c. static vertical retort
b. diagonal retort d. continuous retort

45. Foods such as marinades and pickles which contain _____________ will not allow growth
of spore-forming, human pathogens.
a. lactic acid c. citric acid
b. acetic acid d. all of these

46. A step of processing surimi wherein there is a removal of remaining scales, connective
tissues and small bones.
a. mixing c. de-watering
b. straining d. evisceration
47. It acts as a preservative mainly by increasing the thickness of the pickling solution, thereby
lowering the water activity.
a. spices c. salt
b. vinegar d. sugar

“The horse is made ready for the day of battle, but victory rests with the LORD.”
- Proverbs 21: 31
48. They extend the shelf-life of food by preventing oxidation, which causes rancidity and
color changes.
a. antioxidants c. antibiotics
b. emulsifiers d. preservatives

49. It is the active component of vinegar which accounts for its antiseptic property.
a. amino acid c. lactic acid
b. acetic acid d. citric acid

50. Several interrelated steps in smoking which contribute to the preservation of smoked fish.
a. salting c. drying
b. heat treatment d. all of these

51. Which of the following statements are true with regard to the drying temperature that
affects the rate of heat transfer and the relative humidity?
a. Warm air holds more moisture than cold air.
b. If air temperature is raised without the addition of water, the relative humidity drops.
c. The amount of heat transferred to the fish is equal to the difference in temperature
between the air and the product.
d. all of these

52. A classification of salt which is collected from underground salt deposits or dried up salt
lakes.
a. mined salt c. solar salt
b. evaporated salt d. iodized salt

53. 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 c. prize
b. market d. none of these

54. If the production or operational cost of a product is P20.00 and a mark up of 20% is
desired, what should the selling price be?
a. P25.00 c. P100.00
b. P35.00 d. P200.00

55. Which of the following is not one of the deceptive practices committed by traders/ vendors
of aquatic products?
a. using inaccurate weighing scales and putting nails on prawn heads
b. adding padding materials under mounds of fish for retail and adding coloring
c. mixing of good quality with low quality products and adding debris and extraneous
matter to increase weight
d. none of these

“The horse is made ready for the day of battle, but victory rests with the LORD.”
- Proverbs 21: 31
56. It is expressed as the percentage ratio of the total amount of inosine and hypoxanthine
produced over all nucleotides (from ATP to Hx) present.
a. Z-value c. K-value
b. X-value d. F-value

57. An ISO 9000 series which describes the quality system requirement for product
development, production, delivery and after-sales functions.
a. ISO 9001 c. ISO 9003
b. ISO 9002 d. ISO 9004

58. Which of the following is the fourth (4th) element of the HACCP system?
a. Establishment of Criteria, Target Levels and Tolerances for each CCP
b. Establishment of Corrective Action when CCP is not under control
c. Establishment of Monitoring System for each CCP
d. Establishment of Procedures for Verification

59. This measures the total number of organisms present in the sample and capable of growing
under the incubation conditions adopted.
a. Standard Plate Count c. Bacterial Count
b. E. coli and Fecal Coliform Bacteria Test d. Viral Count

60. How many digit numbers are there in a bar code?

a. 11 c. 13
b. 12 d. 14

61. This is extensively used in tray molding and is produced from specifically treated
polystyrene pellets where the pellets are heated in steam to expand the material, giving it a
cellular structure.
a. Polyvinyl Chloride c. Expanded Polystyrene
b. Polystyrene d. none of these

62. Which of the following specific properties is not to be considered in the selection of plastic
films for packaging?
a. tensile strength c. light transmission
b. clarity and gloss d. none of these

63. What are the 3R’s for solid waste management?

a. reduce, recycle, reuse c. recycle, reuse, resource
b. resource, reduce, recycle d. reuse, resource, reduce

64. These are the remains of fish, including guts, after removing the flesh.
a. slime c. offal
b. backbone d. none of these

“The horse is made ready for the day of battle, but victory rests with the LORD.”
- Proverbs 21: 31
65. A method of storing fish in which the fish is stored in single layers with the belly cavity
down on a bed of ice.
a. boxing c. shelfing
b. bulking d. all of these

66. A dried fishery product from excess catch, waste materials from fish processing plants,
rejects and market surpluses.
a. Fish Protein Concentrate c. Fish silage
b. Fish meal d. Fish offal

67. A basic type of carrageenan which contributes a strong and bitter flavor.
a. kappa-carrageenan c. lambda-carrageenan
b. iota-carrageenan d. all of these

68. A process in which a thin protective layer of ice is allowed to form on the surface of the
frozen product by dipping or spraying them with chilled water.
a. gaping c. freezing
b. glazing d. none of these

69. The meaty side of the fish removed from the backbone and ribs of the fish.
a. fillets c. sticks
b. steaks d. dressed

70. In canning, it refers to the difference between the pressure inside and outside the container.
a. pressure difference c. vacuum
b. anaerobic d. exhaust

71. An ISO 9000 series which describes the quality system requirement for final inspection
and test.
a. ISO 9001 c. ISO 9003
b. ISO 9002 d. ISO 9004

72. It is a loosely bound water or available water needed to support biological activity.
a. water content c. moisture content
b. water activity d. all of these

73. These are small elongated chunks (rectangles) of uniform size and thickness cut from the
meaty portion of the fish.
a. steaks c. sticks
b. fillets d. none of these

74. An acyclic hydrocarbon (C30H62) which is found in shark liver.

a. squalene c. cathepsins
b. ATP d. lactic acid

“The horse is made ready for the day of battle, but victory rests with the LORD.”
- Proverbs 21: 31
75. The process of reducing the number of living microorganisms (but not the spores) in the
plant to a level judged safe by public health authorities.
a. hygiene c. sanitation
b. cleaning d. cleanliness

76. A quality management system which fulfills the requirements of internationally accepted
standards to meet the agreed requirements of the customer.
a. ISO 9000 c. ISO 9001
b. ISO 9002 d. ISO 9003

77. It is a substance added to foods to prevent or inhibit the growth of spoilage organisms.
a. humectants c. preservatives
b. antioxidants d. antibiotics

78. A substance used to produce or stimulate production of carbon dioxide in baked goods to
impart a light texture.
a. Thickening agent c. Enzymes
b. Leavening agent d. Preservatives

79. This process is relatively expensive because of the solvents used for extraction. Besides,
the extracted oil is darker in color than oils produced by the wet reduction process
regardless of the raw material quality.
a. wet reduction process c. solvent extraction
b. dry reduction process d. direct steaming process

80. Which of the following statement is a disadvantage of solvent extraction method?

a. Alkali refining treatment is required since the free-fatty acids in the oils remain
untouched.
b. Solvents must be free from impurities such as peroxides which tend to hasten the
oxidation of the acids, thereby shortening their keeping qualities.
c. Occurrence of oxidation and loss of Vitamin A due to elevated temperature for
prolonged periods required for the complete removal of solvents.
d. all of these

81. It gives flavor to pickles, makes the product firm and also acts as preservative, however, it
does not provide a preservative action over a long period compared to the salt used in dried
products.
a. spices c. salt
b. vinegar d. sugar

82. An ISO 9000 series which describes the guidelines for ISO 9000 and quality system
elements.
a. ISO 9001 c. ISO 9003
b. ISO 9002 d. ISO 9004

83. Which of the following species does not belong to the group?

“The horse is made ready for the day of battle, but victory rests with the LORD.”
- Proverbs 21: 31
 a. trepang c. bêche-de-mer
b. sea slugs d. none of these

84. It is a dried product traditionally made from ground rice with shrimp or fish added to it.
a. Kroepeck c. burong isda
b. surimi d. none of these

85. What do you call the fish sauce in Cambodia and Vietnam?
a. nga-pi c. nam-pla
b. nuoc-mam d. kecap ikan

86. Which of the following is not an advantage of aluminum cans?

a. attractive appearance c. re-usable
b. good corrosion resistance properties d. easy to manufacture

87. It is a soft white or sometimes stiff gray coagulated mass on the surface of the flesh.
a. curd c. adhesion
b. struvite d. none of these

88. This antioxidant is extremely potent in animal fats and is not affected by high temperature
under alkaline conditions. It is also stable in the presence of metals, insoluble in water and
soluble in ethanol and propylene glycol.
a. BHT c. BHA
b. Propyl Gallate d. Tocopherols

89. These are chemical substances produced by certain microorganisms, which can inhibit or
entirely stop the growth of several kinds of microorganisms and have been found to control
the growth of spoilage organisms in a similar way that they control infections in human
beings.
a. antioxidants c. preservatives
b. antibiotics d. emulsifiers

90. The choice of containers for keeping fish will greatly determine the end of quality of the
iced product. Which of the following should not be taken into consideration in the
selection of a fish container?
a. insulating properties and proper shape and dimensions for the fishery product concerned
b. easy to handle, fill and empty and easy to clean and stack securely one on top of the
other
c. constructed from non-poisonous materials and adequate provision for drainage of melt-
water
d. none of these

91. It loosens and helps remove dirt such as fish slime and blood.
a. detergent c. sanitizer
b. disinfectant d. all of these

“The horse is made ready for the day of battle, but victory rests with the LORD.”
- Proverbs 21: 31
92. It means that the fish meat sticks to the inner side of the can due to the raw meat
coagulated by heat coming in contact with the inner side of the can.
a. struvite formation c. curd formation
b. adhesion d. none of these

93. It functions as antioxidant to protect its fats and also indirectly its Vitamin A content. It is
usually deposited in the adipose tissue of fish in appreciable amounts.
a. Ascorbic acid c. Lactic acid
b. Citric acid d. Tocopherol

94. Which of the following specific properties is not to be considered in the selection of plastic
films for packaging?
a. puncture and flex/ crack resistance c. heat sealability
b. water vapor and gas barrier d. none of these

95. An ISO 9000 series which describes the quality system requirement for production and
delivery.
a. ISO 9001 c. ISO 9003
b. ISO 9002 d. ISO 9004

96. A basic type of carrageenan which gives a soft and elastic gel.
a. kappa-carrageenan c. lambda-carrageenan
b. iota-carrageenan d. all of these

97. A classification of salt which is collected from deeply buried salt deposits.
a. mined salt c. solar salt
b. evaporated salt d. iodized salt

98. Which of the following factors influence the salt penetration to the fish?
a. purity of salt c. temperature
b. thickness of the flesh d. all of these

99. A freezing system where the product comes into direct contact with the fluid refrigerant.
These are mainly used for producing very high value and specialized IQF products.
a. spray or immersion c. contact or plate
b. air blast d. none of these

100. These are used to prevent food from drying out.

a. Flavor enhancers c. Food color
b. Humectants d. Preservatives

101. They have virtually replaced natural antioxidants as additives in foods due to their purity
and effectiveness.
a. Synthetic antioxidants c. BHT
b. Fish mince d. Surimi

“The horse is made ready for the day of battle, but victory rests with the LORD.”
- Proverbs 21: 31
102. During this stage, the temperature remains fairly constant at about -1 oC as the main bulk
(around 75%) of the water in the fish freezes.
a. Further cooling of frozen fish c. Removal of heat
b. Crystallization of water d. none of these

103. In the labeling law of the Philippines, which of the following information is needed in the
containers of articles?
a. country of manufacture and open date marking for specific products
b. name of food and name and address of manufacturer, repacker or distributor
c. metric net contents in weight or volume and list of ingredients in descending order
d. all of these

104. These are formed by the condensation of a polyalcohol with a diacid or its anhydride. It is
relatively expensive but has excellent gloss, low gas permeability, lower moisture
transmission, high tensile strength and can be used in a very wide range of temperatures
up to 300oC.
a. Polypropylene c. Polyvinyl Chloride
b. Polyester d. Polyamide

105. What should be done in order to reduce the problem of oxidation?

a. The fish must be covered with liquid as rapidly as possible.
b.
c.
d. none of these

106. What is the cause of the greening in tuna meat?

a.
b.
c. presence of trimethylamine oxide (TMAO) in the flesh and other factors such as
myoglobin content, cysteine concentration and cooking conditions
d. none of these

107. What is the smallest fish in the world?

a. Mistichthyes luzonensis c. Paedocypris progenetica
b. Carassius auratus d. Pandaka pygmaea

108. It is a good source of vitamins which are important in animal nutrition, however, it cannot
be considered as a reliable source of vitamins A and D because it is affected by the high
temperature used in processing (particularly in the wet reduction process) and also due to
the onset of lipid oxidation in the manufactured meal.
a. Fish silage c. Fish meal
b. Fish Protein Concentrate d. Fish paste

109. How long does it normally take to prepare fish silage?

a. 3 – 7 days c. 2 – 6 days

“The horse is made ready for the day of battle, but victory rests with the LORD.”
- Proverbs 21: 31
 b. 1 – 5 days d. 2 – 8 days

110. The amount of moisture in a product can be expressed in many ways, such as wet and dry
basis or salt-free or fat-free basis. The moisture content of the fish is commonly measured
by:
a. drying the sample for 48 hours at 1050C
b. drying the sample for 24 hours at 1000C
c. drying the sample for 48 hours at 1000C
d. drying the sample for 24 hours at 1050C

111. It is a unique type of polyunsaturated fatty acids (PUFA) which is not found in significant
quantities in other common foods.
a. omega- 3 c. carotene
b. pepsin d. thiamine

112. Which of the following popular fish species is not used in the making a split-salted fish
(daeng)?
a. samaral c. bisugo
b. galunggong d. tulingan

113. Which of the following measures that can be taken to avoid insect attack?
a. proper packaging of the dried product
b. dipping before drying in a dilute solution of the odorless insecticide pyrethrum or light
dusting of the product with the dried substance
c. fumigation of spaces where dried fish is stored
d. all of the above

114. Fish protein concentrate with high fat content is susceptible to _____________.
a. rancidity c. off-odor
b. fungal attack d. off-flavor

115. It involves optimum utilization of the catch through the use of technologies that will
ensure the sustainable production of quality and safe fish and fishery products while
realizing maximum profit to processors.
a. Fish Processing
b. Responsible Fisheries Post Harvest and Marketing
c. Post Harvest Fisheries
d. None of the above

116. They are prevalent and found in marine fish all over the world especially in the gut of fish
or encysted in the flesh.
a. Protozoa c. fungi and bacteria
b. flatworm d. all of the above

117. It is a typical specific spoilage organism (SSO) for the aerobic chill spoilage of many fish
from temperate waters.

“The horse is made ready for the day of battle, but victory rests with the LORD.”
- Proverbs 21: 31
 a. Shewanella putrefaciens c. Vibrio
b. Aeromonas hydrophila d. Pseudomonas

118. Which of the following is not a stage of freezing?

a. Removal of heat c. Crystallization of water
b. Further cooling of frozen fish d. Fish thawing

119. Which of the following items is an important factor in maintaining the quality of newly
caught fish?
a. Low temperature c. Speed of care
b. Cleanliness d. All of the above

120. Bacteria that thrive best between high and low temperature.
a. thermophilic c. mesophilic
b. psychrophilic d. facultative

121. A packaging method where air is evacuated from the pack then replaced by a combination
of gases namely; nitrogen (30%), carbon dioxide (40%) and oxygen (30%).
a. Vacuum Packaging c. Vacuum Skin Packaging
b. Modified Atmosphere Packaging d. All of the above

122. Freezing storage temperature is about ________0C.

a. -1 c. -30
b. 0 d. none of the above

123. The quantity of solid processing waste produced is directly related to the volume of
material being processed and the end-product. How many percent of the total body weight
of tuna will be considered as waste product?
a. 30 – 35% c. 40 – 50%
b. 50 – 55% d. 70 – 75%

124. In the Philippines, the Joint Management Committee (JMC) has been formed to
harmonize accreditation and certification programs of the government on HACCP and the
Sanitation and Standard Operating Procedures (SSOP). What are the four government
agencies that composed the JMC?
a. DILG, BFAR, BFAD & DOH
b. BFAR, BFAD, FDC & DTI
c. BFAR, BFAD, DOH & DENR
d. none of these

125. An administrative order which regulates the exportation of fresh, chilled and frozen fish
and fishery/ aquatic products.
a. FAO 207 c. FAO 209
b. FAO 208 d. FAO 210

“The horse is made ready for the day of battle, but victory rests with the LORD.”
- Proverbs 21: 31
126. An administrative order which prohibits the importation and culture of imported live
shrimp and prawn of all stages.
a. FAO 207 c. FAO 209
b. FAO 208 d. FAO 210

127. An administrative order which cites the guidelines on the implementation of HACCP
system.
a. FAO 211 c. FAO 213
b. FAO 212 d. FAO 214

128. An administrative order which cites the requirements for pre-processing and processing
plants the SSOP thereof and the processing and quality requirements for shellfish.
a. FAO 208 c. FAO 210
b. FAO 209 d. FAO 211

129. What is the acceptable level of tin (Sn) intended for the exportation and domestic
consumption?
a. 1.00 ppm c. 100 ppm
b. 2.00 ppm d. 200 ppm

130. What is the acceptable level of lead (Pb) intended for the exportation and domestic
consumption of shellfish in canned products?
a. 0.50 ppm c. 1.50 ppm
b. 1.00 ppm d. 2.00 ppm

131. What is the acceptable level of cadmium (Cd) intended for the exportation and domestic
consumption of shellfish in canned products?
a. 0.50 ppm c. 1.50 ppm
b. 1.00 ppm d. 2.00 ppm

132. What is the acceptable level of mercury (Hg) intended for the exportation and domestic
consumption of shellfish in canned products?
a. 0.50 ppm c. 1.50 ppm
b. 1.00 ppm d. 2.00 ppm

133. What is the acceptable level of PSP toxins intended for the exportation and domestic
consumption of shellfish in canned products?
a. 25 µg/ 100 g meat c. 35 µg/ 100 g meat
b. 30 µg/ 100 g meat d. 40 µg/ 100 g meat

134. It is used for the manufacture of fish body oils and fish solubles as well as for the
recovery of suspended solids in the liquor.
a. wet reduction c. direct steam
b. dry reduction d. press-liquor

135. What are the factors affecting the commercial value of shark fins?

“The horse is made ready for the day of battle, but victory rests with the LORD.”
- Proverbs 21: 31
 a. natural color c. content of fin rays or fin needles
b. size and thickness d. all of the above

136. He coined the name “squalene” after discovering its abundance in deep- sharks belonging
to Squalidae family at the Tokyo Industrial Testing Station in 1906.
a. c.
b. Mitsumaru Tsujimoto d.

137. What is the acceptable microbiological level of Escherichia coli intended for the
exportation and domestic consumption in fresh/ frozen meat of shellfish?
a. 16 MPN/ g sample c. 26 MPN/ g sample
b. 17 MPN/ g sample d. 27 MPN/ g sample

138. It refers to the length of time that fish remains wholesome and acceptable as human food.
a. Acceptability c. Shelf-life
b. Freshness d. Stability

139. Substance which combines with polyvalent metal ions to form a soluble metal complex to
improve the quality and stability of products.
a. Sequestrant c. Surface-finishing agents
b. Synergist d. Sarcoplasmic proteins

140. How many percent of highly unsaturated fatty acids present in fish oils?
a. 65% c. 75%
b. 70% d. 80%

141. What is the acceptable microbiological level of Escherichia coli intended for the
exportation and domestic consumption in cooked frozen meat of shellfish?
a. 10/ gram c. 12/ gram
b. 11/ gram d. 13/ gram

142. What is the acceptable microbiological level of Staphylococcus intended for the
exportation and domestic consumption in cooked frozen meat of shellfish?
a. 1000/ gram c. 2000/ gram
b. 1500/ gram d. 2500/ gram

143. What is the acceptable microbiological level of Aerobic plate count intended for the
exportation and domestic consumption in fresh/ frozen meat of shellfish?
a. 250,000/ g sample c. 750,000/ g sample
b. 500,000/ g sample d. 1,000,000/ g sample

144. These retorts require that the container must be loaded in the heating chamber without
releasing the internal pressure.
a. Batch retorts c. Horizontal retorts
b. Continuous retorts d. Static vertical retorts

“The horse is made ready for the day of battle, but victory rests with the LORD.”
- Proverbs 21: 31
145. What is/ are the main objective/s of exhausting?
a. To produce a partial vacuum in the headspace of the can.
b. To prevent large in-container pressures developing during high temperature
sterilization due to expansion of headspace gases.
c. To reduce oxidation of the contents and internal corrosion of the container.
d. All of the above

146. The temperature change required for a specific thermal death time curve to pass through
one log cycle.
a. Z-value c. F-value
b. K-value d. X-value

147. These are made up of connective tissues which contain mostly the protein collagen.
a. myotomes c. myocommata
b. glycogen d. hemoglobin

148. How many percent of fish muscle is white (light or no pigment)?

a. 10% c. 80%
b. 20% d. 90%

149. A fish muscle which is used as sprinting muscle for abrupt movements needed for
escaping from a predator or for catching prey.
a. Red muscle c. Light muscle
b. Dark muscle d. none of these

150. How many percent of collagen that cartilaginous fish contain?

a. 16% c. 3%
b. 18% d. 6%

151. It encloses the muscle cell or fiber.

a. perimysium c. collagen
b. glycogen d. endomysium

152. The fat in fish ranges from 0.2 – 25%, however, in tropical species the amount of fat
rarely exceeds _______.
a. 5% c. 15%
b. 10% d. 20%

153. It envelopes the muscle bundle.

a. glycogen c. collagen
b. perimysium d. endomysium

154. They can prevent heart disease by suppressing the formation of blood clots and can also
prevent other diseases.
a. EPA and DHA c. TMA-O & Hypoxanthine
b. Thiamine & Riboflavin d. Cyanocobalamin & Niacin

“The horse is made ready for the day of battle, but victory rests with the LORD.”
- Proverbs 21: 31
155. The following are the characteristics of ideal detergents except:
a. good wetting capacity & have ability to remove soil from surfaces
b. power to emulsify and capacity to hold material in suspension
c. good rinsing capacity and non-corrosive
d. none of these

156. What are factors affecting the efficiency of cleaning?

a. cleaner c. temperature
b. velocity of force d. all of these

157. Fish with scales, viscera, fins, head and tail removed. It is ready to cook or prepared
particularly to improve presentation.
a. drawn c. dressed
b. steaks d. fillets

158. Which of the following statements is not true?

a. Fish, either whole or cut, must not be shielded from direct sunlight.
b. Cut fish are more susceptible to contamination than whole fish.
c. Proper handling of the fish can prevent physical or mechanical damage.
d. none of these

159. It is the reduction of temperature to some point below (-1.1 to -2.2 oC) or above (0oC) the
freezing point of the fish muscle and does not stop spoilage but slows it down
considerably.
a. Refrigeration c. Chilling
b. Fish thawing d. Freezing

160. A mixture of seawater and crushed ice used for the chilling of fish catch.
a. Slush ice c. Flake ice
b. Block ice d. Tube ice

161. A type of ice which is irregular in size with sharp edges, which can cause physical
damage to the flesh of the fish. It usually comes from blocks or slabs broken down
through mechanical crushers or manually.
a. Tube ice c. Block ice
b. Flake ice d. Crushed ice

162. What are the advantages of chilled seawater over icing?

a. Fish in chilled seawater are washed in the slurry.
b. Chilled seawater chills fish much faster than wet ice.
c. Fish in chilled seawater do not suffer from physical damage due to crushing or pressure
from other fish.
d. all of the above

“The horse is made ready for the day of battle, but victory rests with the LORD.”
- Proverbs 21: 31
163. It is made by freezing a water-based gel. Its advantage is that all water is bound with no
chance of water leakage during thawing.
a. Refrigerated air c. Gel ice
b. Dry ice d. Ice slurry

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

165. A method of storing iced fish where ice and the fish are layered to achieve intimate
contact, which will ensure the maximum storage life in ice and usually utilized in the hold
of fishing boats to economize on space.
a. Bulking c. Shelfing
b. Boxing d. Freezing

166. The term used to describe a wide range of materials composed of very large molecules
called polymers.
a. Plastics c. Polyethylene
b. Polypropylene d. Polystyrene

167. These are made up of links or building blocks of distinct molecular structure.
a. Monomers c. Polymers
b. Styrophore d. Polyurethane

168. These materials are cheap but not water resistant and when compressed, it loses its
insulating power.
a. Cork c. Fiberglass mat
b. Kapok d. Polystyrene

169. Substance added to precipitate residual pectin, thus strengthening the supporting tissue
and preventing its collapse during processing.
a. Firming agent c. Leavening agent
b. Anti-caking agent d. Surface-finishing agents

170. Substances used to enhance palatability, preserve gloss or inhibit discoloration of foods,
including glazes, polishes, waxes and protective agents.
a. Firming agent c. Leavening agent
b. Anti-caking agent d. Surface-finishing agent

171. Substance added to finely powdered or crystalline food products to prevent caking,
lumping or agglomentation.
a. Firming agent c. Leavening agent
b. Anti-caking agent d. Surface-finishing agent

172. An instrument used for measuring the salt concentration of brine.

“The horse is made ready for the day of battle, but victory rests with the LORD.”
- Proverbs 21: 31
 a. Salinometer c. Thermometer
b. Barometer d. Pyrometer

173. These materials are conical in shape so far the most commonly used container by fishers
in the Philippines. These are not provided with drains, they easily corrode, they have poor
insulating property, and are quite difficult to handle due to their fill capacity, around 40-
50 kg.
a. Wooden boxes c. Bañera
b. Rattan Baskets d. Coconut Baskets

174. This is the stage where the temperature falls fairly rapidly to just below 0 oC (the freezing
point of fresh water).
a. Removal of heat c. Crystallization of water
b. Further cooling of frozen fish d. all of these

175. A general term applied to most freezing processes and gives rise to the term IQF or
individual quick frozen and usually takes two hours or less to go through the zone of
maximum ice crystal formation (between -1 to -5oC).
a. Slow freezing c. Contact or plate freezing
b. Air blast freezing d. Quick or “Snap” freezing

176. A freezing system where the product is placed in direct contact with hollow, metal,
freezer plates, through which a cold fluid is passed. These are used for freezing products
such as whole fish, fillets, shrimps and other products into blocks.
a. Spray or immersion c. Contact or plate
b. Air blast d. Horizontal

177. This damage is due to excessive drying resulting to matt (white patches on the surface of
frozen fish) and subsequent change in the appearance of the thawed product.
a. Freezer burn c. Dehydration
b. Protein denaturation d. Lipid changes

178. It is composed of building blocks called amino acids.

a. lipids c. PUFA
b. carbohydrates d. proteins

179. The browning or blackening of frozen shrimps and prawns due to the oxidation of
tyrosine and similar substances into melanin by the tyrosinase in the blood.
a. Red Disease c. Fusarium Disease
b. Melanosis d. none of these

180. It preserves by lowering the moisture content of the fish to the point where bacterial and
enzymatic activities are retarded.
a. Salting c. Smoking
b. Drying d. Canning

“The horse is made ready for the day of battle, but victory rests with the LORD.”
- Proverbs 21: 31
181. A salt produced from the evaporation of seawater by sun.
a. mined salt c. solar salt
b. iodized salt d. evaporated salt

182. Which of the following statements is incorrect regarding to the factors influencing salt
penetration?
a. The higher the fat content, the slower the salt uptake.
b. The thicker the flesh, the slower the diffusion of salt to the center.
c. The purer the salt, the faster the salt penetration.
d. none of these

183. This method is carried out by rubbing fish with salt just before packing and each layer of
fish is sprinkled with salt.
a. Dry salting or “Kench process” c. Brining
b. Wet salting d. Pickle curing

184. It may be classified under fermented products; however, since the fish retains its original
shape. It is a popular product in the Visayan region particularly in Leyte.
a. Bagoong c. Patis
b. Kroepeck d. Tinabal

185. They are spherical spiny sea animals which generally thrive in shallow and slightly deeper
water and coral reefs.
a. Sea cucumber c. Sea urchin
b. Crown-of-thorns starfish d. Sand fish

186. In the Philippines, this term denotes a process by which mackerels, sardines or other small
fish are brined, drained for several hours, and then packed in dry salt. The product usually
has a light brown color, a salty characteristic taste and fishy odor.
a. Kench-curing c. Dry salting
b. Wet salting d. Pickle curing

187. Sea urchins belong to what phylum?

a. Arthropoda c. Echinodermata
b. Mollusca d. Annelida

188. This is the most common defect of salted and dried fishery products which is caused by
the presence of some species of halophilic bacteria which have a pink or rose color.
a. “Pink” or Reddening c. Sliming
b. Dun d. Souring

189. A group/s of halophilic bacteria most often causing pink and are found in almost all new
solar salt or other salt prepared from sea water.
a. Sarcina littoralis c. both a & b
b. Pseudomonas salinaria d. none of these

“The horse is made ready for the day of battle, but victory rests with the LORD.”
- Proverbs 21: 31
190. A spoilage of salted fish which is characterized by a peppering of light brown spots or
fawn spot and caused by the growth of molds of the Wallemia genus.
a. Putty fish c. Souring
b. Dun d. Salt Burn

191. This spoilage of salted fish is due to improper salting which results to uneven distribution
of salt throughout the muscles of the fish.
a. Souring c. Sliming
b. Salt Burn d. Reddening

192. This spoilage of salted fish is due to an excessive amount of fine salt that draw out the
surface moisture so rapidly that protein coagulates to the extent that rehydration of the
salted product is difficult to attain.
a. Putty fish c. Dun
b. Salt Burn d. Souring

193. This type of spoilage is characterized by a semi-greasy, sticky, glistening layer of yellow-
gray or beige color and caused by the growth of slime-producing bacteria on the fish,
capable of living in low concentrations of salt (6-12%).
a. Souring c. Sliming
b. Reddening d. Salt Burn

194. What is/ are the main cause/s of sliming?

a. use of low-quality fish c. a slow salting process
b. poor atmospheric conditions d. all of these

195. How can we prevent the development of slime?

a. Fresh fish must be used and salt penetration must be improved.
b. Temperature and humidity must be reduced.
c. The drying of the outer layers of the fish must be accelerated by increasing ventilation.
d. all of these

196. It refers to any process of drying by controlled and artificial means.

a. Dehydration c. Degradation
b. Drying d. none of these

197. It is the ratio of the vapor pressure in the product to that of pure water and can be
measured using a Lufft aw meter or by calculation from measured salt, moisture and fat
contents.
a. water content c. moisture content
b. water activity d. all of these

198. What factor/s that influence/s the rate of of drying during constant rate period?
a. Surface area of the fish and salt content
b. Relative humidity of the air
c. Temperature and product thickness

“The horse is made ready for the day of battle, but victory rests with the LORD.”
- Proverbs 21: 31
 d. all of the above

199. This phase starts when the water on or near the surface of the fish has already evaporated
and generally characterized by a slowly decreasing rate of drying.
a. Falling rate period c. Stationary phase
b. Constant rate period d. none of these

200. What is the recommended level of histamine for commercial dried fish (tuyo)?
a. 50 mg/ 100 kg in edible portion c. 60 mg/ 100 kg in edible portion
b. 55 mg/ 100 kg in edible portion d. 65 mg/ 100 kg in edible portion

201. What is the recommended level of sodium chloride (NaCl) for commercial dried fish
(tuyo)?
a. 11% b. 12% c. 13% d. 14%

202. What is the recommended level of moisture content for commercial dried fish (tuyo)?
a. 20% b. 40% c. 60% d. 80%

203. There are many types of dryers used in the drying/ dehydration of fishery products. The
choice of a particular type is governed by:
a. the nature of the commodity to be dried
b. the desired form of the finished product
c. economics and operating conditions
d. all of the above

204. A method of drying aquatic products where the heat is transferred to the fish from heated
air or a heated surface and air movement above the fish removes moisture.
a. Freeze drying c. Vacuum drying
b. Air or contact drying d. none of these

205. It is a system where solar heated air passes over the products, which are placed in a
protected environment.
a. Solar fish dryer c. Vacuum dryers
b. Mechanical dryers d. none of these

206. In what university where the several types of solar dryers have been designed?
a. University of the Philippines c. Silliman University
b. Mindanao State University d. Central Luzon State University

207. This method of drying aquatic products depends on the attainment of very low pressures
by highly efficient vacuum pumps in a sealed chamber containing the product.
a. Vacuum drying c. Air or contact drying
b. Freeze drying d. none of these

208. 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. It allows rapid drying at a
low temperature, resulting in greater retention of nutrients.
“The horse is made ready for the day of battle, but victory rests with the LORD.”
- Proverbs 21: 31
 a. Freeze drying c. Vacuum drying
b. Air or contact drying d. none of these

209. A spoilage of dried fish produced if the relative humidity is greater than about 75%.
a. Insert attack c. Case hardening
b. Mold growth d. Reddening

210. It preserves through the combined effects of drying, salting, heat treatment (if precooked)
and the deposition of chemicals produced from the burning of wood.
a. Fermentation c. Marinating
b. Canning d. Smoking

211. A type of wood not recommended due to its resinous nature and its tendency to impart
acrid flavors and odors on the smoked products.
a. Hardwood c. Plywood
b. Softwood d. none of these

212. This is a smoking process in which the smoke particles acquire an electrical charge
(usually a positive charge) by passing through a high voltage field.
a. Liquid smoke application c. Electrostatic smoking
b. Hot smoking d. Cold smoking

213. This is a smoking process in which the temperature usually does not exceed 30 oC and the
products are not cooked.
a. Cold smoking c. Liquid smoke application
b. Hot smoking d. Electrostatic smoking

214. It is a liquid that has been used to absorb smoke and then concentrated. It also eliminates
the emission problems associated with traditional smoking since the tars, resins and many
other organic chemicals including benzopyrene have been removed during the
manufacturing process through aging and filtration.
a. Cold smoking c. Electrostatic smoking
b. Hot smoking d. Liquid smoke

215. This is a smoking process in which the temperature may reach 70-80 oC, the product is
cooked and can be eaten without further cooking.
a. Cold smoking c. Electrostatic smoking
b. Hot smoking d. Liquid smoke

216. The smoked product is usually flavorful and juicy and has limited keeping quality if not
stored at low temperature or dried to a stable moisture level. The desirable characteristic
flavor of hot-smoked products is mainly due to:
a. syringaldehyde d. acetovanillone
b. acetosyringone e. all of these
c. eugenol

“The horse is made ready for the day of battle, but victory rests with the LORD.”
- Proverbs 21: 31
217. Cold smoked fish are also perishable unless they are heavily salted or kept at low
temperatures (chilled or frozen). The typical flavor in cold-smoked products is mainly due
to:
a. guiacol d. m-cresol
b. maltol e. all of these
c. phenol

218. This type of smokehouse is a single clay container, which measures approximately 60 cm
x 45 cm where the bamboo mesh trays are placed inside supported by iron rods and the
fire is built inside the container.
a. Concrete Type c. Clay pot
b. Drum type d. Variation of drum type

219. It occurs due to the high moisture content of the smoked product.
a. Bacterial spoilage c. both a & b
b. Mold growth d. none of these

220. The term used to refer fish sauce in Indonesia.

a. nuoc-nam c. nam-pla
b. kecap ikan d. nga-pi

221. The term used to refer fish paste in Malaysia.

a. nga-pi c. belacan
b. nam-pla d. trassi

222. This is made from whole or ground fish, roe, shrimp or shellfish with salt added to it. The
product is allowed to ferment for periods varying from a few weeks to more than a year.
a. Fish sauce c. Fish paste
b. Fermented fish d. Salted fish

223. It is a clear liquid sauce, straw yellow to amber in color depending on the raw material
used. This product results from the slow digestion or fermentation of salted fish and the
subsequent separation of the solid from the liquid portion of the hydrolysate.
a. Fish paste c. Fermented fish
b. Fish sauce d. none of these

224. This is made of fish or shrimp with salt and rice added.
a. Fish paste (Bagoong) c. Fermented fish (Buro)
b. Fish sauce (Patis) d. none of these

225. Which of the following is not a physical means of hastening fermentation?

a. elevated temperature c. grinding
b. agitation d. none of these

226. Which of the following methods is not used in hastening fermentation?

a. use of acid c. application of enzymes

“The horse is made ready for the day of battle, but victory rests with the LORD.”
- Proverbs 21: 31
 b. physical means d. none of these

227. It is the general term referring to fermented rice-fish mixture. This fermented product was
originally used as a condiment but nowadays, many people consider it as an important
component of their diet.
a. Burong hipon c. Burong isda
b. Balao-balao d. Tagbilao

228. It may also have some preservative action but it is more probable that they mask the color
and odor rather than inhibit spoilage.
a. Sugar c. Vinegar
b. Spices d. salt

229. In pickling, it can exert a selective action on growth of organisms. It also affects the
maturation of pickled products.
a. Salt c. Vinegar
b. Sugar d. Spices

230. What is the nationality of the group of scientists who discovered a particular method of
stabilizing the muscle proteins of surimi during frozen storage?
a. Filipino c. Malaysian
b. Japanese d. Indonesian

231. Which of the following species is/ are common and preferred raw material/s for surimi?
a. Theragra chalcogramma c. both a & b
b. Micromesistius poutassou d. none of these

232. It is one of the most significant steps in surimi production because it improves gel-
forming capacity.
a. Meat-bone separation c. De-watering
b. Leaching d. Straining

233. A packaging method of canning where the fish is pre-cooked and packed while still hot in
containers.
a. Hot-Pack method c. both a & b
b. Cold Pack method d. none of these

234. The advantage of this type of retort is that it can be loaded with containers on trolleys.
a. continuous retort c. horizontal retort
b. static vertical retort d. batch retort

235. Where was the first canning factory in the Philippines established?
a. Mexico, Pampanga c. General Santos City
b. Orion, Bataan d. Dipolog City, Zamboanga

“The horse is made ready for the day of battle, but victory rests with the LORD.”
- Proverbs 21: 31
236. A copper-containing respiratory pigment in the blood of arthropods and mollusks that
causes the appearance of blue discoloration of crab meat.
a. haemocyanin c. melanin
b. iron sulfide d. hydrogen sulfide

237. This spoilage of canned products is caused by the decomposition of the protein to soluble
non-protein substances. It usually takes place when the raw material used is not fresh.
a. Blue discoloration of canned crabs
b. Blackening in canned shrimps
c. Honeycombing in canned tuna
d. Softening of canned shrimps

238. Any substance the intended use of which results or may be reasonably be expected to
result, directly or indirectly, in its becoming a component or otherwise affecting the
characteristics of any food (including any substance intended for use in producing,
manufacturing, packing, processing, preparing, treating, packaging, transporting or
holding food; and including any source of radiation intended for any such use), if such
substance is not generally recognized, among experts qualified by scientific training and
experience to evaluate its safety, as having been adequately shown through scientific
procedures to be safe under the conditions of the intended use.
a. Food additive c. Food enhancer
b. Food color d. Food preservative

239. The use of food additives in processing is officially supervised by the Bureau of Food and
Drugs (BFAD) of the Department of Health (DOH) to ensure safety of consumers against
deception on actual quality of the product or defective processing methods. What is/ are
the purpose/s of additives?
a. maintenance of nutritional quality of the food
b. improvement of keeping quality or stability of food, thus reducing food
wastage
c. making food attractive to consumers in a way which prevents deception
d. giving essential aids in food processing
e. all of the above

240. It is the most widely used antioxidant and is a component of many commercial
antioxidant preparations.
a. Butylated Hydroxyanisole (BHA) c. Propyl Gallate
b. Butylated Hydroxytoluene (BHT) d. Tocopherol

241. These occur naturally in some foods that exhibit strong antioxygenic properties.
a. Antibiotics c. Humectants
b. Natural antioxidants d. Thickeners

242. This antioxidant is soluble in oil or alcohol but not in water or propylene glycol.
a. Natural antioxidant c. Butylated Hydroxytoluene (BHT)
b. Butylated Hydroxyanisole (BHA) d. Propyl Gallate

“The horse is made ready for the day of battle, but victory rests with the LORD.”
- Proverbs 21: 31
243. These additives improve the existing flavor and/ or aroma of food.
a. Thickeners c. Humectants
b. Flavor enhancers d. Emulsifiers

244. What is the recommended level of polyphosphates?

a. greater than 0.3% c. not greater than 0.3%
b. greater than 0.5% d. not greater than 0.5%

245. It enhances the water-holding capacity of frozen surimi resulting in a smoother paste
during processing into fish jelly products and acts mainly to intensify the cryoprotective
effect of sugars rather than giving any direct cryoprotective effect of their own.
a. Polyphosphates c. Cryoprotective agents
b. Binders d. Thickeners

246. The degree of whiteness of the surimi (as required for fish balls and fish cakes) can be
measured using:
a. refractometer c. whiteness meter
b. Secchi disc d. pH meter

247. It is one of the four carp species which were introduced in the Philippines and used for
crab analogue. The flesh has a satisfactory flavor and a firm texture and during summer,
the flesh develops a musty flavor and the texture softens.
a. Aristichthys nobilis c. Hypophthalmichthys molitrix
b. Cirrhina mrigala d. Ctenopharyngodon idella

248. What is the recommended level of calcium disodium EDTA for the cooked/ canned
crabmeat as required by the BFAD?
a. 225 ppm c. 275 ppm
b. 250 ppm d. 280 ppm

249. What is the recommended level of calcium disodium EDTA for the cooked/ canned clams
as required by the BFAD?
a. 320 ppm c. 340 ppm
b. 330 ppm d. 350 ppm

250. In what class do the brown algae belong?

a. Rhodophyceae c. Cyanophyceae
b. Phaeophyceae d. Chlorophyceae

251. What is/ are the main component/s of seaweeds?

a. minerals c. proteins
b. carbohydrates d. all of these

252. What is the protein content of dried laver?

a. 24-30% c. 44-50%
b. 34-40% d. 54-60%
“The horse is made ready for the day of battle, but victory rests with the LORD.”
- Proverbs 21: 31
253. How many percent of minerals (by volume) are there in the seaweeds?
a. 7-34% c. 59-78%
b. 35-57% d. 60-80%

254. It is extracted from red algae and insoluble in cold water but soluble in boiling water.
a. Carrageenan c. Alginates
b. Phycocolloids d. Agar

255. What are the properties of agar?

a. gel formation at low concentrations and low reactivity with other molecules
b. low degree of hysteresis and resistance to common microbial degradation
c. ability to retain significant amounts of water
d. all of the above

256. Agar has a low degree of hysteresis. What does hysteresis mean?
a. melting-gelling point difference c. melting-freezing point difference
b. freezing-gelling point difference d. none of these

257. How many percent of carbohydrates are there in a bar of gulaman?

a. 72.5% c. 74.5%
b. 73.5% d. 75.5%

258. How many percent of moisture content are there in a bar of gulaman?
a. 17% d. 19%
b. 18% d. 20%

259. This is the simplest process for the extraction of liver oils. Basically, it involves direct
heating of livers with steam at low pressure, piped into the cooker.
a. Direct steaming c. Solvent extraction
b. Dry reduction d. Wet reduction

260. If the livers are heated in a steam-jacketed kettle, instead of by direct steam, they should
be mechanically stirred to facilitate disintegration; heating temperature should only be
between _______________.
a. 50oC and 55oC c. 70oC and 75oC
o o
b. 60 C and 65 C d. 80oC and 85oC

261. It consists of grinding, cooking with live steam, and pressing which are usually carried out
simultaneously with fish meal production.
a. Dry reduction c. Wet reduction
b. Direct steaming d. Solvent extraction

262. What is/ are the most important species of shark having commercially valuable fins?
a. Isurus spp. c. Prionace glauca
b. Sphyrna spp. d. all of these

“The horse is made ready for the day of battle, but victory rests with the LORD.”
- Proverbs 21: 31
263. What are the most valuable fins of shark?
a. First dorsal fin c. Lower part of the tail
b. The pair of pectoral fins d. all of these

264. What is the most recommended method of cutting shark fin?

a. half-moon cut c. straight cut
b. crude cut d. none of these

265. These are normally processed from small fins, lower grade fins and fin assortments.
a. Fin needles c. Fin nets
b. Dried fins d. all of these

266. A defect of dried shark fins as a result of bad handling and delay in the removal of the
fins.
a. Defective cuts c. Blemishes
b. Burns d. Curling

267. A defect of dried shark fins when the fins are exposed to uneven drying.
a. Defective cuts c. Blemishes
b. Burns d. Curling

268. A defect of dried shark fins due to prolonged exposure to the sun or improper control of
temperatures when using mechanical dryers.
a. Defective cuts c. Blemishes
b. Burns d. Curling

269. An aquatic animal which has a hemispherical saucer-shaped transparent bell or

“umbrella” with a slight bluish tinge, bounded with many fine marginal tentacles.
a. Sea anemones c. Jellyfish
b. Corals d. Echinoderms

270. What is the water content of jellyfish?

a. 93-94% c. 96-97%
b. 95-96% d. 97-98%

271. The commercial grading of jellyfish is based on the diameter of the discs. Jellyfish with a
diameter of 17-25 cm are classified as:
a. Grade I c. Grade III
b. Grade II d. Off-grade

272. The commercial grading of jellyfish is based on the diameter of the discs. Jellyfish with a
diameter of 25-33 cm are classified as:
a. Grade I c. Grade III
b. Grade II d. Off-grade

“The horse is made ready for the day of battle, but victory rests with the LORD.”
- Proverbs 21: 31
273. The commercial grading of jellyfish is based on the diameter of the discs. Jellyfish with a
diameter of 25-33 cm are classified as:
a. Grade I c. Grade III
b. Grade II d. Off-grade

274. A type of jellyfish which is quite rare and of higher commercial value.
a. Red type c. Brown type
b. White type d. Blue type

275. A type of fish protein concentrate which has a powder with no specific limits with regard
to odor and flavor, but with a definite fishy flavor.
a. Type A c. Type C
b. Type B d. none of these

276. A type of fish protein concentrate which has a completely odorless and tasteless powder
with a total fat content of 0.75%. It is usually prepared from white fish, which are very
low in fat content and is extracted by solvent for several times.
a. Type A c. Type C
b. Type B d. none of these

277. A type of fish protein concentrate where ordinary fish are produced under satisfactorily
hygienic conditions.
a. Type A c. Type C
b. Type B d. none of these

278. What is/ are the method/s of fish protein concentrate preparation?
a. Physical c. Enzymatic
b. Chemical d. all of these

279. A step of processing fish protein concentrate where the flesh is separated from the bones
and visceral organs.
a. mincing c. deboning
b. extraction d. grinding

280. What is/ are the most valuable species of sea cucumber due to their thick body walls?
a. Holothuria nobilis d. both a and b
b. Holothuria atra e. both a and c
c. Holothuria scabra

281. What is the preferable fat content of fish meal?

a. greater than 8% c. not greater than 8%
b. greater than 10% d. not greater than 10%

282. It is the softening of the bones.

a. osteomalacia c. osteoporosis
b. bone cancer d. none of these

“The horse is made ready for the day of battle, but victory rests with the LORD.”
- Proverbs 21: 31
283. What is/ are the use/s of fish silage?
a. Fish nutrition c. Pig nutrition
b. Poultry nutrition d. all of these

284. Nutritionally, it has higher protein content and higher content of specific amino acids per
given weight.
a. Fish meal c. Fish pellet
b. Fish silage d. Fish protein concentrate

285. It is the most commonly adopted method for removing meat from the shells.
a. Boiling c. Bleaching
b. Salting d. Freezing

286. The first button manufacturing company in the Philippines was established in ______.
a. 1910 c. 1912
b. 1911 d. 1913

287. It is probably one of the most valuable mollusk shells in the Philippines. Its light and
translucent appearance and versatile use make it attractive for shellcraft and ornamental
decorations.
a. Placuna placenta c. Trochus maximus
b. Pinctada margaritifera d. Turbo marmoratus

288. Which of the following does not belong to the group?

a. Kapiz c. Placuna placenta
b. window-pane oyster d. none of these

289. In marketing kapiz, the right valves are called _______.

a. landay c. lacon
b. lampirong d. all of these

290. In marketing kapiz, the left valves are called _______.

a. landay c. lacon
b. lampirong d. all of these

291. It is well known throughout the Philippines not only in connection with the custom of
chewing betel nut (nga-nga) but due to its valuable uses as fertilizers, poultry feed,
ingredients and others.
a. Lime c. apog
b. calcium oxide d. all of these

292. It is the route that a product takes from the producer to the final user/ consumer.
a. Marketing c. Channel
b. Intermediaries d. Middlemen

“The horse is made ready for the day of battle, but victory rests with the LORD.”
- Proverbs 21: 31
293. They are the ones who make the products available at the right time, at the right place and
at the right quantity.
a. Middlemen c. Proprietor
b. Marketing channel d. all of these

294. They operate shops and sell consumer goods and consumer durables to the public.
a. wholesalers c. retailers
b. agents d. brokers

295. This is popular with many wholesalers and retailers because it is simple and effective. The
retail price is based on cost, plus a mark-up. Mark-up (gross margin rate) is calculated as a
percentage of sales.
a. Cost Oriented Pricing Approach c. Target Pricing
b. Return on Investment d. Capital Investment

296. A water soluble, heat and acid resistant marine toxin produced by dinoflagellates
(Pyrodinium bahamense var. compressum, Gymnodinium catenatum and some
Alexandrium species) causing symptoms characterized by nausea, vomiting, diarrhea,
tingling sensation in the lips and extremeties, numbness and in severe cases, death.
a. Neurotic Shellfish Poisoning c. Amnesic Shellfish Poisoning
b. Diarrhetic Shellfish Poisoning d. Paralytic Shellfish Poisoning

297. A neurotoxin found in Pyrodinium bahamense var. compressum Gymnodinium catenatum

and some Alexandrium species acting on the nervous system by blocking the sodium
channels.
a. saxitoxin c. aflatoxin
b. ciguatoxin d. biotoxin

298. This is a chemical intoxication caused by ingestion of foods that contain high levels of
histamine. This poisoning was initially implicated to the scombrid family such as tuna and
mackerel.
a. Histamine Poisoning c. Ciguatera Poisoning
b. Tetraodon Poisoning d. Neurotic Shellfish Poisoning

299. It is defined by the International Standards Organization (ISO) as the operational

techniques and activities used to attain requirements for quality.
a. Critical Control Point c. Quality Assurance
b. HACCP d. Quality Control

300. This is a preventive strategy that is standardized and formalized to control all factors
affecting the safety and quality of food.
a. Critical Control Point c. Quality Assurance
b. HACCP d. Quality Control

301. When did the European Union (EU) single market come into effect?
a. January 1, 1963 c. January 1, 1983

“The horse is made ready for the day of battle, but victory rests with the LORD.”
- Proverbs 21: 31
 b. January 1, 1973 d. January 1, 1993

302. It is the main authority responsible for ensuring that seafood passing within and into the
USA is safe, wholesome and is not misnamed or deceptively packaged. It has also the
authority to remove from the market products that do no conform to federal specifications.
a. Department of Commerce c. Food and Drug Administration
b. National Marine Fisheries Service d. Food Inspection Services
303. They are responsible for the mandatory inspection of chilled and frozen fish harvested
domestically or landed at Japanese ports from fishing vessels.
a. Department of Commerce c. Food and Drug Administration
b. National Marine Fisheries Service d. Food Inspection Services

304. A process of placing fish in a solution of food grade salt (sodium chloride) in water for a
period of sufficient length for the fish tissue to absorb a significant quantity of salt.
a. Mincing c. Bulking
b. Brining d. Bleaching

305. A clear, colorless and transparent liquid present in normal quantities, in the body and gills
of the fish.
a. scales c. slime
b. backbone d. none of these

306. It is locally known as tinapa.

a. Smoked fish c. Canned fish
b. Fermented fish d. Dried fish

307. A quality management system which fulfills the requirements of internationally accepted
standards to meet the agreed requirements of the customer.
a. ISO 9000 c. ISO 9002
b. ISO 9001 d. ISO 9004

308. The splitting of fillets into fissures.

a. Glazing c. Gaping
b. Rusting d. none of these

309. The cross-section slices of large, dressed fish.

a. steaks c. chunks
b. sticks d. splits

310. The measurement of vinegar strength.

a. sourness c. grain strength
b. pH d. none of these

311. He is the Father of Canning.

a. Nicholas Appert c. Piers Angilbert
b. Raymund Appert d. John Needham

“The horse is made ready for the day of battle, but victory rests with the LORD.”
- Proverbs 21: 31
312. He invented the pressure cooker.
a. Nicholas Appert c. John Needham
b. Piers Angilbert d. Raymund Appert

313.

“The horse is made ready for the day of battle, but victory rests with the LORD.”
- Proverbs 21: 31