Module 1

1. The following statements are true EXCEPT:

A. Minced fish comes from trimmings of filleting operations.
B. Fish are minced to attain maximum utilization of fish flesh.
C. Minced fish is unstable during frozen storage due to its enzymes, pigments and lipid content.
D. Fish are minced if they have low market value, are seasonal and are caught in abundance.

2. The following statements on surimi are true EXCEPT:

A. Surimi is a minced fish paste.
B. Fish with white flesh are preferred in making surimi.
C. Sugars and polyphosphates are essential in making surimi.
D. Surimi contains water-soluble proteins.

3. The following are steps in making surimi EXCEPT:

A. Heating
B. Leaching
C. Meat-bone separation
D. De-watering

4. The following are not used to contain canned products EXCEPT:

A. Retort pouch packs
B. Styrophore boxes
C. Plastic boxes
D. Polyethylene containers

5. The following are procedures for canning of marine products EXCEPT:

A. Heat processing
B. Thawing
C. Exhausting/ Sealing
D. Cooling

6. It is the aim of this process to produce partial vacuum when canning.

*Exhausting/ Sealing

7. The following are spoilage problems in canned products EXCEPT:

A. Curd formation and adhesion
B. Struvite
C. Pink or reddening
D. Honeycombing in tuna

8. Canning aimed to destroy the spores of Clostridium botulinum, thus temperature inside the retort is
maintained at
*121.1 °C

9. These food additives are added to prevent food from drying out.
*Humectants

10. These substances added to food to ensure that oil and water do not separate into layers:
*Emulsifiers

11. The following are synthetic antioxidants EXCEPT:

A. Butylated hydroxytoluene
B. Magnesium stearate
C. Propyl gallate
D. Butylated hydroxyanisole

12. In the Philippines, the following agencies are responsible for inspection and
application of quality control in aquatic products EXCEPT:
A. BFAR
B. BFAD
C. DOH
D. DTI

13. The following are good sources of alginates EXCEPT:

A. Sargassum sp.
B. Laminariasp.
C. Gracilaria sp.
D. Macrocystis sp.

14. What is the primary source of carrageenan?

A. Sargassum sp.
B. Eucheuma sp.
C. Gelidium sp.
D. Ireidea sp.

15. The following statements on fish oils are not true EXCEPT:
*It is generally composed of 25% saturated and 75% highly unsaturated fatty acids.

16. What do you call the hydrocarbon found in shark liver that is used in cosmetics?
*Squaline

17. Sea cucumbers are also known as

*Beche-de-mer

18. It is a packaging method wherein the air is evacuated from the pack then replaced by a combination
of gasses.
*Modified atmosphere packaging

19. The bar code in packed food is consists of a 13-digit number. The last digit is called
*Check digit
20. It is defined as the characteristics and properties of the products that influence its acceptability to
the consumer.
*Quality
21. This is a chemical intoxication caused by eating tuna and mackerel
*Histamine poisoning

22. This type of poisoning is caused by dinoflagellates that is responsible for the occurrence of red tide
*Paralytic shellfish poisoning

23. What do you call the type of poisoning mainly caused by eating reef fish and shellfish that have
earlier consumed the toxic Gambierdiscus toxicus?
*Ciguatera poisoning

24. The International Standards Organization defined this as the operational techniques and activities
used to attain requirements for quality.
*Quality control

25. The following are chemical or biochemical methods in assessing quality EXCEPT
*Standard plate count

26. Which of the following figures is a normal K-value of a fresh marine fish?
*3 %

27. Which of the following peroxide values a fresh fish would likely have?
*5-10

28. Which of the following thiobarbituric acid (TBA) values indicates a rancid fish?
*3.0

29. What do you call a standard strategy that is based on the idea that safety and quality hazards exist at
various points from fish capture to consumption?
*HACCP

30. It is a method of assessing product quality wherein the consumer selects a commodity based on his
pre-conceived notion of its acceptable attributes and his general idea of its fitness for preparation,
processing or consumption by using his senses.
*Sensory method

31. What do you call the liquid product made from minced fish or fish offal and is usually prepared
through the addition of acid of fermentable sugars?
*Fish silage

32. It refers to the number of minutes at a specific temperature required to destroy a specific a specific
number of pathogenic organisms.
*F- value

33. What do you call the vertical distance from the top of the can to the level of the product?
*Headspace
34. What do you call the powdered form of fish wherein the protein content is higher than in the raw
material?
*Fish protein concentrate

35. What do you call dried fishery products from excess catch, market rejects and waste materials from
processing plants that contains high amount of digestible proteins, minerals, vitamins and essential
amino acid?
*Fish meal

36. Middlemen bridge the between producers and consumers. The following are middlemen, EXCEPT
A. Agents
B. Wholesalers
C. Fishermen
D. Retailers

37. The following are ill practices committed by traders and vendors, EXCEPT:
A. Using accurate weighing scales
B. Putting nails on prawn heads
C. Adding of potassium aluminum phosphate in smoked products
D. Mixing of good quality and low quality products

38. What do you call the method that determines the extent of degradation of adenosinetriphosphate
to hypoxanthine?
*K- value determination

39. Which of the following is not an element of HACCP?

A. Determination of critical points
B. Value-addition of fish
C. Documentation and record keeping
D. Establishment of procedures for verification

40. What do you call the length of time that fish remains acceptable as human food?
*Shelflife

41. What do you call the deterioration in which oxygen reacts with fats resulting to production of rancid
flavor?
*Oxidative rancidity

42. What do you call a step or process at which control can be applied and food safety hazard can be
reduced to an acceptable level?
*Critical control point

43. Which of the following moisture content is recommended by Codex Standards for dried shark fins?
*18 %

44. What is the primary source of agar in the Philippines?

*Gracilaria sp.
45. Which of the following is not a method for extraction of liver oil?
A. Wet reduction process
B. Direct steaming process
C. Alkali digestion
D. Enzyme digestion

46. Which of the following is not a method in sea cucumber processing?

A. Descumming
B. Fermentation
C. Smoke drying
D. Slitting

47. What do you call the method in sea cucumber processing wherein the sandfish is buried in the beach
to remove the calcareous material in its outer skin?
*Descumming

48. What is the quality management system, published in 1987 that was developed in response to the
challenges in increasing market globalization, and that emphasizes on the quality of a company’s
product as the key factor in the performance of the company?
*ISO 1900

49. It refers to anything in the total operation that might contaminate food and make it unsafe for
consumers, or that can mislead the buyers.
*Hazard

50. What is the standard headspace for cans?

*3/16 inch

51. Shellfish are good sources of vitamins and minerals. Oysters and mussels for instance have high
levels of what particular mineral that is higher than red meats?
*iron

52. Fish oils contain a unique type of polyunsaturated fatty acids, the so-called omega-3 type which is
not found in significant quantities in other common foods. What are the two of the seven omega-3 fatty
acids that are not found in beef, pork nor any vegetables?
*Eicosapentaenoic acid (EPA) and Docosahexaenoic acid (DHA)

53. What is the basis for the flaking off of myotome blocks between the sheets of myocommata during
cooking?
*Collagen easily breaks up in hot water

54. Fish protein contains the essential amino acids needed for building and repair of muscles, internal
organs, skin and hair. What essential amino are lacking in cereal and rootcrops but not in fish?
*lysine and methionine

55. On the death of the fish, processes of physical and chemical change caused by enzymes and
microorganisms begin to occur. What is the phase in the postmortem changes that is a result of
complicate biochemical reactions which cause muscle fibers to shorten and tightens, and finally the fish
becomes stiff.
*rigor mortis

56. Spoilage of fish due to chemical changes mainly occurs during storage in ice or frozen condition.
Chemical changes may involve lipid autolysis and auto-oxidation. What do you call the undesirable flavor
that results from the reaction of unsaturated lipids with oxygen?
*rancid

57. Common form of preparing fish wherein the meaty sides of the fish are removed from the backbone
and ribs of the fish.
*fillets

58. Which of the following is not an indicator of a fresh fish?

a. Gills have seaweedy odor
b. Eyes are bulging and protruding
c. Very soft flesh
d. Scales adhere strongly

59. Which is not true about chilling?

a. Chilling is the most common practice in keeping the freshness of fish
b. Chilling means the reduction of temperature to some point below or above the freezing point of
water in fish muscle
c. Chilling totally stops spoilage
d. Icing is the most common and useful way of chilling the fish catch

60. What commodity has the longest storage time in ice (00C)?
*Prawn

61. This method of chilling is preferred for air shipment of fish, as this does not cause leakage?
*gel ice mat

62. The type of ice that has an advantage of small particles which give good ice-fish contact because of a
large surface area.
*flake ice

63. What is the most preferred method of storing fish in ice?

*boxing

64. The choice of containers for keeping fish will greatly determine the end quality of the iced product.
What type of plastic boxes become popular locally for transporting fish from the landing place to the
market?
*polystyrene

65. The primary aim of using insulation in containers is to slow down the rate of heat exchange between
two bodies at different temperatures. The efficiency of an insulating material in preventing heat flow is
measured as_________?
*thermal conductivity

66. Which of the following is not true about freezing?

a. Freezing will improve the quality of fish
b. Chilling may keep fish between one to two weeks, while freezing under proper conditions will keep
the fish for several months
c. Freezing is a form of partial, mild dehydration
d. Freezing is a way of stopping the deteriorative activities of microorganisms and enzymes.

67. What stage of the freezing process is considered as the critical zone or period of thermal arrest?
*crystallization of water

68. What is the required storage temperature of frozen fish?

*-30oC

69. Quick freezing is a general term applied to most freezing processes. It gives rise to what term in
frozen products?
*individual quick frozen

70. The zone of maximum crystal formation is between what temperatures?

*-1oC to -5oC

71. Frozen tuna becomes dark brown or dark red during cold storage due to oxidation of hemoglobin in
the blood and myoglobin in the meat. How can you prevent the discoloration of the meat?
*addition of ascorbic acid

72. Milkfish is a bony fish; to improve its acceptability to a wider range of consumers deboning is done.
During the process, the filamentous y-shaped spines are also removed. In what part of the fish are these
spines located?
*lateral

73. Bacteria that grow optimally at high salt concentrations but are unable to grow in salt-free media?
They are common spoilage bacteria in fermented fish and dried fish.
*Sarcina littoralis

74. Salt penetration and the removal of water from the fish are influenced by a number of factors.
Which of the following is not true about salt penetration?
*the purer the salt, the slower the salt penetration

75. A method of salting that is carried by rubbing fish with salt just before packing and each layer of fish
is sprinkled with salt.
*kench process

76. Measuring the water activity of food products determines the amount of loosely bound water or
available water needed to support biological activity. At what water activity will most halophilic bacteria
stop to grow?
*0.75 or below
77. The phase in drying in which the water on or near the surface of the fish evaporates.
*constant rate period

78. Which of the following is true about drying?

*Lower relative humidities favor more rapid evaporation and higher drying rates

79. What is the recommended maximum moisture content of tuyo?

*40%

80. A method of drying wherein the heat is transferred to the fish from heated air or a heated surface
and air movement above the fish removes moisture.
*air drying

81. A spoilage/defect of dried fish wherein the outer portion of the fish is dry while the inner portion is
still moist. This results from rapid drying.
*case hardening

82. The smoke components are partly responsible for the preservation and flavors of smoked fish. Some
components have also bactericidal properties. What components are these?
*carboxylic acids and phenols

83. Which of the following curing process does not aid in preserving the smoked fish?
*fermentation

84. Which of the following is not true about smoking?

a. The quicker the product dries the less smoke is absorbed
b. The longer the fish is smoked, the drier it becomes
c. Hot smoking affects smoke absorption
d. Higher relative humidity does not affect smoke absorption instead it affects drying rate

85. Hot smoking is the main type of smoking fishery products in the Philippines. What is the main
disadvantage of hot smoking?
*Deposition of carcinogenic substances on fish during smoking

86. What is the usual temperature in cold smoking?

*30°C

87. Which does not belong to the group?

a. nuoc-mam
b. nam-pla
c. belacan
d. patis

88. Which does not belong to the group?

a. trassi
b. buro
c. machao
d. pla-ra

89. The flavor of patis may be due to the activity of the following halophilic bacteria except one.
a. Lactobacillus
b. Streptococcus
c. Staphylococcus
d. Micrococcus

90. Which is not true about fermentation?

a. Fermentation is the breakdown of inorganic substances into simpler components mainly by the action
of enzymes aided by microorganism
b. Fermentation may fall under salting
c. Fermentation of aquatic products usually takes six to 12 months
d. Fermentation is hasten by the application of enzymes

91. The following are main ingredients in pickling/ marinating solution except one.
a. vinegar
b. salt
c. msg
d. sugar

92. What ingredient in pickling/ marinating that act as a preservative mainly by increasing the thickness
of the pickling solution thereby lowering the water activity.
*sugar

93. It is a dried snack produced from marinated fish fillets?

*fish jerky

94. The following are limitations during the sun drying of fishery products except one.
a. product contamination
b. slow drying rate
c. weather dependent
d. low moisture content

95. This spoilage is caused by the growth of Wallemia genus.

*dun

96. Enzymes hasten the fermentation process. What enzyme that comes from pineapple could be added
in fermented fish products?
*bromelin

97. The browning or blackening of frozen shrimps and prawns is termed as melanosis. What particular
protein is oxidized into melanin?
*tyrosine
98. What is the best relative humidity in smoking?
*60%

99. What do you call fermented products added with carbohydrates such as cooked rice?
*buro

100. In post harvest fisheries, the principle is trash in trash out. What does it mean?
*no preservation and processing method can improve the quality of fish

Module 2

1. These 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.
*fish processing technology

2. The following are important marine species except:

*Janitor fish
roundscad
sardines
Indian mackerel

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

seaweeds
milkfish
tilapia
*tuna

4. 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.
*sardines and mackerel

5. In 1995, the main sources of sardines and mackerel were the__________.

*USA and Taiwan

6. These methods of processing are preferred in smoking, in many coastal areas ecxept.
Drying
Fermentation
*Salting
All of the above

7. This is use in some localities in the country which is significant developing in drying particularly in
Cagayan and Palawan.
*Air drying
8. 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.
*fatty acids

9. 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.
*Fish oils

10. 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.
*the lower the chances of developing ailments

11. Which of the following is not a good source of vitamins and minerals of fish?
*iodine, selenium, fluoride and zinc
iodine, magnesium, zinc and selenium
magnesium, zinc, manganese, and fluoride
selenium, fluoride, iodine and niacin

12. Oysters and mussels have very high levels of _______; higher than red meat.
*Iron

13. 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.
*Fish

14. The jawless fish like lampreys and slime eels.

*Cephalaspidomorphi

15. A cartilaginous fish like sharks and rays.

*Chondrichthyes

16. Lungfish and all other bony fish.

*Osteichthyes

17. This refers to bony fish.

*Teleost

18. This refers to cartilaginous fish.

*Elasmobranchs

19. The main parts of a typical bony fish.

Skeleton and viscera
muscle tissues
skin and fins
*all of the above
20. 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.
*60%

21. The fish muscles consist of myotomes and lesser amount of myocommata and fat found mostly on
the ___________ portion of the body.
*Lateral

22. These are the layers of muscle cells in fish which are arranged between sheets of connective tissue.
*myotomes

23. The unit structure of muscular tissues.

*muscle cell

24. It is long and narrow, attained a length of 3 cm but its diameter is only 10 to 100 micrometers.
*fiber

25. In many fishes, about _____ of fish is white while 10% is red because of its myoglobin pigment
content.
*90%

26. The dark muscle of fish is generally situated about the ___________ of fish.
*midlateral line

27. Which of the following is not a function of light muscle:

*cruising muscle for slow continuous motion

28. This fish swim more or less continuously contain up to 48% dark muscle, such as herring and
mackerel.
*Pelagic fish

29. This fish feeds on the bottom and only move occasionally have a small amount of dark meat.
*Demersal fish

30. These are made up of connective tissues which contain mostly the protein collagen.
*myocommata

31. This is the basis for the flaking off of myotome blocks between the sheets of myocommata during
cooking.
*Collagen easily breaks up in hot water

32. Fish collagen which is not found as abundantly in fish muscle shrink at ______45 oC, the reasons why
fish softens faster than red meat during cooking.
*45oC

33. How many percent of collagen does bony fish have?

*3%
34. How many percent of collagen does the cartilaginous fish have?
*3%

35. Collagen in fish is present in__________ and _____________.

*perimysium and endomysium

36. These are important for the food processors, nutritionist and consumers.
*composition of fish

37. ___________ is composed of building blocks called amino acids.

*Protein

38. Fish protein contains the essential amino acids needed for the building and repair of the following
except:
muscles
internal organs
skin and hair
*fins

39. Protein content of fish ranging from________.

*16-22%

40. The fat in fish ranges from 0.2-25%, however, in tropical species the amount of fat rarely
exceeds_____.
*5%

41. The essential amino acids which are lacking in cereal and root crop based diets.
*lysine and methionine

42. Lack of________in the diet lowers the body’s resistance to illness and hinders growth.
*protein

43. Fish lipids consist of long-chain fatty acids (14-22 carbon atoms) which are _________.
*highly unsaturated

44. This comprise of many fatty acids with five or six double bonds.
*depot fats of fish

45. The two of neither the seven omega-3 fatty acids which are not found in beef, pork nor any
vegetables.
*Eicosapentaenoic acids and Docosahexaenoic acids

46. This is omega-3 fatty acids which are important in the growth and development of the brain.
*DHA

47. Fish oil has merits in terms of the effects of human health except:
*increase of blood circulatory disease
48. The red meat of fish is rich in vitamins except:
*Niacin

49. The following vitamins are found in the skin than in the flesh.
*retinol, thiamine and riboflavin

50. The internal parts of the fish are rich in vitamins, which of the following is not?
*B12

51. Molluscs and crustaceans are important sources of Vitamins B complex, mainly _________ and
____________.
*pyridoxine (vit. B6) and niacin

52. These vitamins prevent night blindness; it promotes growth, reduces susceptibility to infections, dry
skin and dry hair.
*Vitamin A

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

*vitamins D3

54. This group of vitamins prevents mental depression, convulsions, irritability, anemia, nerve damage,
skin rushes, tissue degeneration and weight loss.
*Vitamin B

55. 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.
*iodine

56. A mineral which play a role in preventing heart disease and possibly cancer.
*selenium

57. Fish has a high water or moisture content that ranges from______.
*66-81%

58. 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 foetal development of the visual and olfactory bulbs.
*Taurine

59. The carbohydrates in fish are very low; they amount to _________.
*Less than 0.5%

60. Fish are low in ______ and hence a good asset for health conscious people.
*Sodium

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

*Enzymatic activity
62. Which of the following is incorrect about the rate of spoilage?
*the lower the temperature, the faster the rate of spoilage
fatty fish spoil faster than lean fish
cold- water fish spoil faster than warm-water fish
round fish spoil faster than flat fish

63. These are microscopic one-celled organisms which are found in the environment.
*Bacteria

64. The large numbers of bacteria are normally present to the following except:
*skins

65. A large number of mesophilic gram-positive bacteria which are found in freshwater fish are the
following except:
*Staphylococcus

66. The following psychrotrophic, gram-negative genera such as Pseudomonas, Alteromonas, Moraxella,
Acinetobacter, Flavobacterium, Cytophaga and Vibrio are predominant in _________.
*Marine fish

67. Bacteria secrete enzymes, which breakdown complex substances in the flesh into simpler substances
resulting to_________.
*Spoilage

68. Reproduction and growth rates of bacteria generally increase at temperature above _____ while
some bacteria remain active up to about 60oC.
*4oC

69. In chilled fish, the most active specific spoilage organisms, are_________________, such as
Alteromonas putrifaciens and certain Pseudomonas, Vibrio, and Aeromonas.
*Gram-negative, pscychrotrophic rods

70. This is a typical SSO for the aerobic chill spoilage of many fish from temperate waters.
*Shewanella putrefaciens

71. These are proteins substances present in the muscle and in the gut of the fish that initiate or speed
up chemical reactions.
*Enzymes

72. The progressive stiffening of muscle shortly after death.

*Rigor mortis

73. Rigor usually starts from the ____________ until the whole body becomes hard and stiff.
*Tail towards the head

74. The enzymes naturally present in the _________ and _________ which begin to act on the gut
tissue and the surrounding tissue.
*Intestine and muscles
75. These results to the weakening, softening and discoloration of fish tissues.
self-breakdown
self digestion
autolysis
*all of the above

76. Enzymatic activity can be stopped by _________ and can be controlled to a large degree by other
methods.
*Heating

77. The initial autolytic processes in the fish muscle tissue involve in the _________ and ______.
*Carbohydrates and nucleotides

78. 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___________.
*Lactic acid formation

79. The main proteases present in fish muscle play a minor role, in vivo, in starting myofibrillar protein
turnover.
*Lysosomal proteases

80. Spoilage of fish due to chemical changes mainly occurs during ___________.
*Storage in ice or in frozen condition

81. This is generally more prevalent in aquatic products due to their higher degree of unsaturation than
in other foods.
*Auto-oxidation

82. This results serious quality problems such as rancid flavors and odors as well as discoloration.
*Oxidative rancidity

83. 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.
*Myoglobin

84. The science of good health and it signifies cleanliness and freedom from the risk of infectious
diseases.
*Hygiene

85. The major cause of spoilage of fish flesh.

*Contamination with bacteria

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

*Cleanliness
87. The absence of visible dirt or unwanted matter.
*Clean

88. The removal of soil, food residues, dirt, grease or other objectionable matter.
*Cleaning

89. The process of reducing the number of living microorganism in the plant to a level judged safe by
public health authorities.
*Sanitation

90. These are used in hygienic cleaning procedures.

Detergents and
Disinfectant
Sanitizers
*all of the above

91. Which of the following is not a characteristic of ideal detergents?

*corrosive

92. The most important prevention of contamination in food.

*Washing of hands

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

*Drawn fish

94. Fish with scales, viscera, fins, head and tail removed.
*Dressed fish

95. The meaty sides of the fish removed from the backbone and ribs of the fish.
*Fillets

96. Small and elongated chunks of uniform size and thickness cut from the meaty portion of the fish.
*Sticks

97. The important factors in maintaining the quality of newly caught fish.
low temperature and cleanliness
speed and care
*all of the above

98. Oysters, can survive for_________ out of water provided they are kept cool and humid.
*one week

99. It must be handled frequently after harvest because they are very delicate.
*crabs

100. If the lobster’s 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.
*beheaded
Module 3

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.
*Octopus and squid
*Shrimp and prawns
*Seaweeds and prawn
*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.
*Crabs
*Prawns
*Seaweeds
*Shrimps

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

4. This product must be packed closely in wet straw or shaving, to prevent damage due to fighting
during transport.
*Prawns
*Milkfish
*Tilapia
*Crabs

5. It is the key factor in maintaining the quality of the fresh fish.

*Lowering the water
*Lowering the water vapor
*Lowering the temperature
*Higher the temperature

6. Which of the following is correct?

*Chilling is the most common practice in keeping the freshness of fish.
*Chilling means the reduction of temperature to some point below or above the freezing point of water
in fish muscle.
*Chilling does not stop spoilage but slows it down.
*All of the above

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

*chilled seawater or ice slurry,
*refrigerated air,
*still air
*gel ice mat

8. The most common and useful way of chilling the fish catch.
*wet ice
*chilled seawater or ice slurry,
*refrigerated air
*gel ice mat

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

*Chilled seawater chills fish faster than wet ice.
*Fish in chilled seawater do not suffer from physical damage due to crushing or pressure from other fish.
*Fish in chilled sea water are washed in the slurry.
*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.
*Air chilling
*Dry ice
*Chilled sea water
*Gel ice mat

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

12. It is suitable for air transport of fish.

*Chilled sea water
*Dry ice
*Gel ice mat
*Wet ice

13. Type of ice made by freezing water in forms of the desired size.
*Crushed ice
*Tube ice
*Block ice
*Flake ice

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

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

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

*bulking
*shelfing
*boxing
*plastic box

18. The ice and the fish are layered to achieve intimate contact, which will insure the maximum storage
life in ice.
*Bulking
*Shelfing
*Boxing
*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.
*Bulking
*Shelfing
*Boxing
*Plastic box

20. It is the preferred method of storing fish in ice.

*Bulking
*Shelfing
*Boxing
*Plastic box

21. The following are the selection of a fish container, except.

*insulating properties
*proper shape and dimensions for the fishery product concerned
*easy to handle, fill empty
*contamination

22. Plastics are composed of very large molecules chains or lattices called_________.
*Polymers
*Monomers
*Fibers
*Styropore

23. Polymers are made up of links or building blocks of distinct molecular structures called________.
*Polymers
*Monomers
*Fibers
*Plastics

24. These are widely used in the manufacture of modern day containers.
*High density polyethylene
*polypropylene
*all of the above
*none of the above

25. This is made by subjecting gaseous ethylene monomer to heat and pressure in the presence of a
metallic catalyst.
*High density polypropylene
*polyethylene
*polypropylene
*polystyrene

26. These containers have proven to be very useful in the chilling fish.
*High density polyethylene
*polyethylene
*polypropylene
*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.
*Polypropylene
*High density polyethylene
*polyethylene
*polystyrene

28. Polysterene
*styrophore
*plastics
*polyethylene
*plastics box

29. It is extremely resistant to bacteria and mold growth, has a very low water absorption, is quite inert,
light weight and nonabrasive, possesses superior cushioning properties and has a low thermal
conductivity.
*Expanded polystyrene
*Polystyrene boxes
*Plastics boxes
*None of the above
30. These boxes are difficult to clean, do not last long and do not have drainage for melt water.
*Polystyrene boxes
*Expanded polystyrene
*Plastics boxes
*None of the above

31. These are conical in shape and so far the most commonly used container by fishers in the
Philippines.
*Galvanized Iron Sheets Tubs
*Styrophore
*Expanded polysterene
*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.
*Wooden boxes
*Styrophore
*Expanded polysterene
*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.
*Coconut
*Bamboo
*rattan baskets
*all of the above

34. These measure the efficiency of an insulating material in preventing heat flow.
*Thermal conductivity
*Heat energy
*Energy flow
*None

35. They are good insulating materials and are highly permeable to water vapor.
*Polystyrene
*Polyurethane
*Cork and fiberglass mat
*Kapok

36. It is now widely used as an insulating material because it is easy to produce, and has low
compression resistance.
*polystyrene
*polyurythane
*cork and fiber glass
*none

37. These materials are cheap but not water-resistant.

*Rice hull
*coconut fibers
*sawdust
*all of the above

38. This material has good vapor resistance but it will burn at 200 0C and emits poisonous gases during
burning.
*Polyurethane
*Polystyrene
*Polypropylene
*None

39. Which of these pointers in handling chilled fish is correct?

*Temperature, time, contamination and damage
*Time, effort, sanitation and temperature
*Temperature, time, effort and damage
*Contamination, sanitation, time and effort

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

41. It the way of stopping, either or entirely, the deteriorative activities of microorganisms and
enzymes.
*Freezing
*Disinfection
*Chilling
*Heating

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

*10%
*95%
*12%
*75%

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

*removal of heat,
*conversion of water into ice (crystallization of water)
*further cooling of frozen fish
*loss of water

44. This is the stage where the temperature falls rapidly to just below 0oC.
*removal of heat
*conversion of water into ice (crystallization of water)
*further cooling of frozen fish
*loss of water

45. The temperature of fish flesh drops rapidly again as further cooling occurs and most of the remaining
water becomes frozen.
*removal of heat
*conversion of water into ice (crystallization of water)
*further cooling of frozen fish
*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.
*Thawing
*Heating
*Air velocity
*Freezing

47. The time taken to reduce the temperature from its initial temperature at its warmest part.
*Freezing time
*Cooling
*Removal of heat
*None

48. Type of freezing where the inferior quality products are produce during slow freezing because of
protein denaturation and takes longer 24 hours .
*Slow freezing
*Quick freezing
*Air blast freezing
*Contact freezing

49. The zone of maximum crystal formation.

*-1oC and -3oC
*-1oC and -5oC
*-20oC
*30oC

50. These 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.
*Slow freezing
*Quick freezing or snap freezing
*Air blast freezing
*Contact freezing

51. The choice of a freezing system will depend upon the following:
*cost
*function
*feasibility
*all of the above
52. It is attained only if the temperature and speed of the air over the product are constant.
*Uniform freezing
*Spray freezing
*Contact freezing
*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.
*Plate freezers
*Immersion freezer
*Air blast freezers
*Spray freezer

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

55. This is suitable for freezing whole fish at sea and for bulking freezing.
*Horizontal plate freezers
*Vertical plate freezers
*Slow freezing
*Quick freezing

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

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

58. The following are the freezing procedures:

i) Raw material
ii) Freezing treatment after freezing
iii) Storage
iv) Treatment before freezing
v) Packaging

*iv, iii, i, ii, v

*i, iv, ii, v, iii
*i, v, iii, iv, ii
*i, ii, iv, v, iii

59. The freezing process at ___________ will stop bacterial action.

*Above -10oC
*Below -10oC
*-10oC
*None

60. The thicker the wrapping, the longer the _________.

*Length of time
*Freezing time
*Temperature
*Storage time

61. ________will prevents dehydration and oxidation of the fish during storage of the frozen fish.
*chilling
*freezing
*icing
*glazing

62. Proper packaging material must have the following attributes except:
*length of time
*it should fit the product;
*it should be airtight
*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.
*-30oC
*10oC
*-20oC
*0oC

64. Proteins undergo irreversible changes in sensory quality such as in appearance and texture.
*Lipid changes
*Protein denaturation
*Freezer burn
*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.
*Patis
*Rusting
*Iron
*Rancidity

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

67. This damage is due to excessive drying resulting to matt and subsequence change in the appearance
of the thawed product.
*Lipid changes
*Freezer burn
*Weight loss
*Protein denaturation

68. This is due to physical damage from dehydration.

*Freezer burn
*Lipid changes
*Protein denaturation
*Loss of weight

69. The surface flesh and thin parts of the fish become very dry and porous.
*Dehydration
*Lipid changes
*Weight loss
*Loss of water

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

*Freezer burn
*Development of cold-store flavor and odor
*Denaturation
*Lipid changes

71. It is as important as quick freezing in maintaining the quality of frozen fishery products.
*Thawing in air
*Quick thawing
*Thawing in water
*Air blast thawing

72. Thawing method can be divided into groups:

*All of these
*heat is directed into the flesh from the surface
*heat is generated more or less uniformly throughout the flesh.
*None

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

*still air
*moving air
*electrical methods
*quick thawing

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

*Still air
*Moving air
*Vacuum thawing
*Thawing in water

75. Frozen fish can be thawed much more quickly in moving air.
*Air blast thawing
*Vacuum thawing
*Thawing in water
*Still air

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

78. This produced heat within the fish itself and it is the faster rate of thawing.
*Thawing in water
*Air blast thawing
*Electrical methods
*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.
*Microwave heating
*Dielectric thawing
*Microwave thawing
*Vacuum thawing

80. The following are the proper handling of the frozen fish during thawing:
*do not pry fish apart during thawing
*do not put frozen fish on the floor as cross contamination with floor bacteria results; use clean
containers to thaw fish
*do not subject frozen fish to repeated freezing and thawing conditions
*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.
*Milkfish
*Tilapia
*Tuna
*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.

*iii, iv, i, v, vi, ii

*iii, v, i, vi, iv, ii
*iii, i, v, iv, vi, ii
*i, ii, iv, iii, v, vi

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

84. The edible portion of the squid is made up of the following except.
*Mantle,
*Stomach
*Head
*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.
*Heamoglubin and myoglubin
*Heamogloben and myugloben
*Myoglobin and haemoglobin
*Haemoglobin and myoglobin

86. An antioxidant added to tuna meat to prevent the discoloration.

*Sodium nitrate
*Ascorbic acid
*Removal of blood
*Sodium chloride

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

*Blackening of tuna meat
*Formation of melanin
*Greening of tune meat
*Browning in shrimps and prawns

88. It is termed as melanosis.

*Browning or blackening of frozen shrimps and prawns
*Blackening of tuna meat
*Formation of melanin
*Greening of tuna meat

89. This is due to the tyrosine and similar substances into the melanin by the tyrosinase in the blood.
*Melanosis
*Blackening of tuna meat
*Formation of melanin
*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.
*-20°c
*4°C
*10°C
*Below 4°C

91. These are found to be very important to obtain a good frozen product.
*Steaming for 10 minutes
*proper handling
*strict sanitation
*all of the above

92. One of the earliest techniques for preserving fish.

*Salting
*Smoking
*Fermentation
*Drying

93. Spoilage organisms generally cannot survive long at salt contents __________.
*Above 6-8% or higher
*Below 6-8% or lower
*6-8%
*3%

94. Salt removes water from the fish by _______.

*Osmosis
*Removal water
*Loss of water
*Weight loss

95. It is the means of preservation.

*Salt
*Patis
*Soy sauce
*All of the above

96. Salt.
*Sodium nitrate
*Sodium chloride
*Magnesium sulphate
*Sodium bisulphate

97. Evaporation of water by sun.

*Solar salt
*Mined salt
*Evaporated salt
*All of the above

98. Salt from underground salts deposits or dried up salt lakes.

*Solar salt
*Mined salt
*Evaporated salt
*All of the above

99. Salt that from deeply buried salt deposits.

*Solar salt
*Mined salt
*Evaporated salt
*All of the above

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

Module 4

1. These 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.
 fish processing technology
food processing technology
fish processing
fish preservation

2. The following are important marine species except:

Janitor fish
roundscad,
sardines,
Indian mackerel

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

seaweeds
milkfish
tilapia
tuna

4. 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.
Tuna and mackerel
sardines and mackerel
skipjack tuna and Indian mackerel
roundsscad and sardines

5. In 1995, the main sources of sardines and mackerel were the__________.

USA and Taiwan
Hongkong and Singapore
China and Japan
Papua New Guinea

6. These methods of processing are preferred in smoking, in many coastal areas ecxept.
Drying
Fermentation
Salting
All of the above

7. This is use in some localities in the country which is significant developing in drying particularly
in Cagayan and Palawan.
Air drying
Mechanical drying
Vacuum drying
 All of the above

8. 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.
fatty acids
amino acids
nutrient
fats
9. 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.
Fish oils
Fish protein
Fish
none
10. 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.
the lower the chances of developing ailments
the more the chances of developing the ailments
the lower the chances the disease develop
the lower the chances of developing the disease

11. Which of the following is not a good source of vitamins and minerals of fish:
iodine, selenium, fluoride and zinc
iodine, magnesium, zinc and selenium
magnesium, zinc, manganese, and fluoride
selenium, fluoride, iodine and niacin

12. Oysters and mussels have very high levels of _______; higher than red meat.
Iron
Iodine
Calcium
Vitamins

13. 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.
Fish
Dolphin
Whale
Mammals
14. The jawless fish like lampreys and slime eels.
Chondrichthyes
Elasmobranch
Osteichthyes
Cephalaspidomorphi

15. A cartilaginous fish like sharks and rays.

Chondrichthyes
Elasmobranch
Osteichthyes
Cephalaspidomorphi

16. Lungfish and all other bony fish.

Chondrichthyes
Elasmobranch
Osteichthyes
Cephalaspidomorphi

17. This refers to bony fish.

Teleost
Elasmobranchs
Chondrichthyes
Osteichthyes

18. This refers to cartilaginous fish.

Teleost
Elasmobranchs
Chondrichthyes
Osteichthyes

19. The main parts of a typical bony fish.

Skeleton and viscera
muscle tissues
skin and fins
all of the above

20. 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.
60%
40%
25%
10%
21. The fish muscles consist of myotomes and lesser amount of myocommata and fat found mostly
on the ___________ portion of the body.
Skin
Flesh
Lateral
Liver

22. These are the layers of muscle cells in fish which are arranged between sheets of connective
tissue.
myotomes
myocommata
muscles tissues
muscle cell

23. The unit structure of muscular tissues.

fiber
muscle tissues
muscle cell
myotomes

24. It is long and narrow, attained a length of 3 cm but its diameter is only 10 to 100 micrometers.
fiber
muscle tissues
muscle cell
myotomes

25. In many fishes, about _____ of fish is white while 10% is red because of its myoglobin pigment
content.
90%
10%
60%
15%

26. The dark muscle of fish is generally situated about the ___________ of fish.
midlateral line
lateral line
dorsal fin
flesh

27. Which of the following is not a function of light muscle:

sprinting muscle used for abrupt,
 fast movement needed for escaping from a predator of for catching prey
cruising muscle for slow continuous motion
none
28. This fish swim more or less continuously contain up to 48% dark muscle, such as herring and
mackerel.
Pelagic fish
Demersal fish
Midwater
Bottom

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

30. These are made up of connective tissues which contain mostly the protein collagen.
myotomes
myocommata
muscles tissues
muscle cell

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

32. Fish collagen which is not found as abundantly in fish muscle shrink at ______45oC, the reasons
why fish softens faster than red meat during cooking.
45oC
3oC
64 oC
17 oC

33. How many percent of collagen does bony fish have?

15%
17%
16%
3%
34. How many percent of collagen does the cartilaginous fish have?
15%
17%
16%
3%

35. Collagen in fish is present in__________ and _____________.

perimysium and endomysium
docosahexaenoic acid and sapentaenoic acid
fats and protein
myotomes and myocommata

36. These are important for the food processors, nutritionist and consumers.
composition of fish
appearance of fish
quality and quantity of fish
all of the above

37. ___________ are composed of building blocks called amino acids.

Protien
Vitamins
Minerals
Fats

38. Fish protein contains the essential amino acids needed for the building and repair of the
following except:
muscles
internal organs
skin and hair
fins

39. Protein content of fish ranging from________.

16-22%
0.2-25%
80%
5%

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

41. The essential amino acids which are lacking in cereal and rootcrop based diets.
lysine and methionine
isoleucine and lysine
valine and methionine
valine and lysine

42. Lack of________in the diet lowers the body’s resistance to illness and hinders growth.
protein
vitamins
minerals
fats

43. Fish lipids consist of long-chain fatty acids (14-22 carbon atoms) which are _________.
highly unsaturated
saturated
polyunsaturated
none

44. This comprise of many fatty acids with five or six double bonds.
depot fats of fish
fats of mammals
covalent bond
none

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

46. This is omega-3 fatty acids which are important in the growth and development of the brain.
DHA
EPA
Fats
Protein

47. Fish oil have merits in terms of the effects of human health except:
decrease of blood circulatory diseases,
decrease serum total cholesterol levels,
 increase high density lipoprotein cholesterol
increase of blood circulatory disease

48. The red meat of fish is rich in vitamins except:

Retinol
Thiamine
Riboflavin
Niacin

49. The following vitamins are found in the skin than in the flesh.
retinol, thiamine and riboflavin
cyanocobalamin, cholecalciferol and retinol
pyridoxine andniacin
retinol, cholecalciferol and niacin

50. The internal parts of the fish are rich in vitamins, which of the following is not?
A
B3
D3
B12

51. Molluscs and crustaceans are important sources of Vitamins B complex, mainly _________ and
____________.
pyridoxine (vit. B6) and niacin
vitamins B and vitamin D
retinol and riboflavin
cholecalciferol and niacin

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

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

vitamins D3
vitamin B12
vitamin C
vitamin B3
54. This group of vitamins prevents mental depression, convulsions, irritability, anemia, nerve
damage, skin rushes, tissue degeneration and weight loss.
Vitamin B
Vitamin A
Vitamin D
Vitamin C

55. 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.
protien
calcium
vitamin
iodine

56. A mineral which play a role in preventing heart disease and possibly cancer.
zinc
flouride
selenium
iodine
57. Fish has a high water or moisture content that ranges from______.
66-81%
0.2-25%
16-22%
80%
58. 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 foetal development of the visual and olfactory bulbs.
Taurine
Squaline
Phospholipids
Fats

59. The carbohydrates in fish are very low; they amount to _________.
Less than 0.5%
66-81%
0.2-25%
16-22%

60. Fish are low in ______ and hence a good asset for health conscious people.
Iodine
Protein
Sodium
 Zinc

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

Enzymatic activity
Enzymes
Bacterial action
Digestive enzymes and their activity

62. Which of the following is incorrect about the rate of spoilage?

the lower the temperature, the faster the rate of spoilage
fatty fish spoil faster than lean fish
cold- water fish spoil faster than warm-water fish
round fish spoil faster than flat fish

63. These are microscopic one-celled organisms which are found in the environment.
Bacteria
Virus
Microbes
Fungi

64. The large numbers of bacteria are normally present to the following except:
surface slime
on the gills
in the guts
skins

65. A large number of mesophilic gram-positive bacteria which are found in freshwater fish are the
following except:
Micrococcus
Bacillus
Coryneforms
Staphylococcus

66. This are the psychrotrophic gram-negative genera such as Pseudomonas, Alteromonas,
Moraxella, Acinetobacter, Flavobacterium, Cytophaga and Vibrio are predominant in
_________.
Pelagic fish
Demersal fish
Freshwater fish
Marine fish
67. Bacteria secrete enzymes, which breakdown complex substances in the flesh into simpler
substances resulting to_________.
Spoilage
Inflammation
Burning of the skin
None

68. Reproduction and growth rates of bacteria generally increase at temperature above _____ while
some bacteria remain active up to about 60oC.
4oC
45 oC
27oC
65oC

69. In chilled fish, the most active specific spoilage organisms, are_________________, such as
Alteromonas putrifaciens and certain Pseudomonas, Vibrio, and Aeromonas.
Gram-negative, pscychrotrophic rods
Mesophilic gram-positive bacteria
Psychrotrophic gram-negative
Thermophilic bacteria

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

71. These are proteins substances present in the muscle and in the gut of the fish that initiate or
speed up chemical reactions.
Enzymes
Protein
Muscle enzymes
Digestive enzymes

72. The progressive stiffening of muscle shortly after death.

Rigor mortis
Spoilage
Rancidity
Autolysis

73. Rigor usually starts from the ____________ until the whole body becomes hard and stiff.
From the head toward the tail
 Tail towards the head
Heads to tail
From the gills

74. The enzymes naturally present in the _________ and _________ which begin to act on the gut
tissue and the surrounding tissue.
Intestine and stomach
Intestine and muscles
Stomach and skin
Skin and muscles

75. These results to the weakening, softening and discoloration of fish tissues.
self-breakdown
self digestion
autolysis
all of the above

76. Enzymatic activity can be stopped by _________ and can be controlled to a large degree by
other methods.
Heating
Freezing
Chilling
Smoking

77. The initial autolytic processes in the fish muscle tissue involve in the _________ and ______.
Carbohydrates and nucleotides
Protein and nucleotides
Enzymes and protien
Carbohydrates and protein

78. 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___________.
Lactic acid formation
Oxidative rancidity
Autolysis
Auto-oxidation
79. The main proteases present in fish muscle play a minor role, in vivo, in starting myofibrillar
protein turnover.
Lysosomal proteases
Enzymes
Bacterial action
 Lysosymes

80. Spoilage of fish due to chemical changes mainly occurs during ___________.
Storage in ice or in frozen condition
Handling
Processing
Operation

81. This is generally more prevalent in aquatic products due to their higher degree of unsaturation
than in other foods.
Auto-oxidation
Rancidity
Oxidative rancidity
None

82. This results serious quality problems such as rancid flavors and odors as well as discoloration.
Oxidative rancidity
Auto-oxidation
Rancidity
None

83. 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.
Myoglobin
Haemoglobin
Blood
Circulatory system

84. The science of good health and it signifies cleanliness and freedom from the risk of infectious
diseases.
Bacteriology
Virology
Sanitation
Hygiene
85. The major cause of spoilage of fish flesh.
Handling
Processing
Contamination with bacteria
All of the above

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

Cleanliness
 Orderliness
Sanitation
Hygiene

87. The absence of visible dirt or unwanted matter.

Clean
Hygiene
Cleaning
Sanitation

88. The removal of soil, food residues, dirt, grease or other objectionable matter.
Cleaning
Washing
Brushing
None

89. The process of reducing the number of living microorganism in the plant to a level judged safe
by public health authorities.
Sanitation
Cleaning
Disinfecting
Sanitizing

90. These are used in hygienic cleaning procedures.

Detergents and
disinfectant
sanitizers
all of the above

91. Which of the following is not a characteristic of ideal detergents?

Economical use
germicidal action
ability remove soil from surfaces
corrosive
92. The most important prevention of contamination in food.
Washing of hands
Bathing
Sanitation
All of the above

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

Drawn fish
 Dressed fish
Block fillets
Steaks

94. Fish with scales, viscera, fins, head and tail removed.
Dressed fish
Drawn fish
Fillets
None

95. The meaty sides of the fish removed from the backbone and ribs of the fish.
Fillets
Debone
Dressed
Sticks

96. Small and elongated chunks of uniform size and thickness cut from the meaty portion of the fish.
Sticks
Steaks
Fillets

97. The important factors in maintaining the quality of newly caught fish.
low temperature and cleanliness
speed and care
all of the above
none

98. Oysters, can survive for_________ out of water provided they are kept cool and humid.
one week
two days
two weeks
one day

99. It must be handled frequently after harvest because they are very delicate.
crabs
squid
catfish
milkfish

100. If the lobster’s 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.
beheaded
frozen
soaked
cooked