5.

This is the specific microorganism responsible in the reduction of

TMAO or TMA *
a. Shemonella putrefaciens
b. Shigella putrefaciens
c. Shewanella putrefaciens
d. Shigella putreciens

1. The only known essential fatty acid content in fish fats and oil of
minimal amount is _______. *
a. Linoleic
b. Propionic
c. Clupanodomic
d. Techoic

9. This is the common cause of weight loss during fish handling and
processing *
a. Slicing
b. Dressing
c. Cooking
d. Drip

Correct answer
b. Dressing

7. This is the process of removing the internal organs from the fish
body *
a. Visceration
b. Gutting
c. Evisceration
d. Bacterial attack

Correct answer
c. Evisceration

2. This is a stage of spoilage known as biological self-digestion in fish

muscle *
a. Rigor mortis
b. Autolysis
c. Oxidation
d. Catepsin

6. This is the term used for the amount of water available in fish
muscle. *
a. Moisture content
b. Water content
c. Water activity
d. Moisture activity

3. Smoking is a fish processing procedure requiring the combination

of: *
a. Salting, Drying and pre-cooking
b. Salting, drying, pre-cooking and smoking
c. Salting, drying and smoking
d. Salting, drying and curing

8. A spoilage test that could be used for either freshwater or marine

species in determining the extent of spoilage *
a. TMA
b. Hypoxanthine
c. Total volatile acid
d. Total volatile base
4. The putting of thin layer of ice over the surface fish body during
cold storage is called: *
a. Blasting
b. Blowing
c. Glasing
d. Glazing

10. A preservation method commonly used for fatty fish where salt
curing is not effective *
a. Canning
b. Pickling
c. Smoking
d. Steaming

12. A process of removing water vapor by evaporation through

pressure *
a. Drying
b. Salting
c. Dehydration
d. Osmotic

18. A packaging method using inert gas to prevent oxidation during

cold storage *
a. Rapid packaging
b. Vacuum packaging
c. Atmospheric modified packaging
d. Controlled packaging

Correct answer
c. Atmospheric modified packaging

19. This is a series of techniques done to produce a new product *

a. Processing
b. Preserving
c. Manufacturing
d. Producing

20. A freezing system used to produce high valued and specialized

IQF product, what is IQF? *
a. Immersion Quality Freezing
b. Individual Quality Frozen
c. Individual Quick Frozen
d. Immersion Quick Frozen

Correct answer
c. Individual Quick Frozen

16. A compound that is concentration as fish reach putridity giving

ammonification odor *
a. NH3
b. NH4
c. TMA
d. DMA

Correct answer
b. NH4

13. A processing procedure with hydrolization of protein in fish tissue

in the presence of salt accompanied with microbial and enzymatic
actions *
a. Salting
b. Pickling
c. Smoking
d. Fermentation

15. A term used to denote the period of time in which a product is

safe for consumption *
a. Consumable period
b. Shelfing
c. Edible time
d. Shelf-life

17. This is a quality control system for market globalization *

a. ISO 9000 series
b. Quality control cycle
c. HACCP
d. CCP

Correct answer
a. ISO 9000 series

11. A food additive which usually mask unfavorable characteristic of

a product *
a. Spices
b. Herbs
c. Sweetener
d. Anti-oxidant

14. It is clear, supernatant, yellow amber to shade of brown liquid

after decanting baggong *
a. Fish cured
b. Fish sauce

c. Pickling fish
d. Fish paste

21. A phycocolloid extracted from certain species of red seaweed *

a. Kappa-carrageenan
b. Carrageenan
c. Iota-carrageenan
d. Lambda-carrageenan

Correct answer
b. Carrageenan

23. A form of ice that lasts longer and melts more evenly than other
form of ice use to transport fish in uninsulated containers *
a. Block
b. Tube ice
c. Cube ice
d. Ice slurry

Correct answer
b. Tube ice

30. A fishery product in powder form added to another product to

upgrade protein level *
a. Fish powder
b. Fish silage
c. Fish protein concentrate
d. Fish concentrate

Correct answer
c. Fish protein concentrate
26. This is the most important step in surimi production because it
improves elasticity. If kneaded products removes odd-door, fat skin
and blood *
a. Dehydration
b. Staining
c. Mixing
d. Leaching

Correct answer

d. Leaching

22. A product stabilizer that enhance texture and ensure uniform

consistency *
a. Emulsifier
b. Sorbitantritarate
c. ß-carotene
d. Thickening agent

Correct answer
d. Thickening agent

24. Catfish is usually sold in the market in this form *

a. Fresh
b. Boned
c. Whole
d. Live

27. Any substance in fish processing to improve and preserve the fish
and fishery product is called ______. *
a. Additive
b. Food enhancer
c. Flavor enhancer
d. Herbs and spices

29. Sorbitol, mannitol and glycerines are example of ________ *

a. Preservative
b. Antibiotics
c. Humectant
d. Stabilizer

25. A fish processing procedure which aims for the maximum

utilization of fish flesh for direct human consumption *
a. Minced
b. Filleting
c. Deboning
d. Dressing

Correct answer
a. Minced

28. A spoilage in canned fishery products due to iron sulphide from

the chemical impurities of salt *
a. Blue discoloration
b. Honey combing
c. Blackening of tuna meat
d. Blackening in canned shrimps and crabs
Correct answer
c. Blackening of tuna meat

32. This influence the result of interaction between the market forces
of supply and demand *
a. Price
b. Production
c. Marketing channel
d. Mark-up

40. This is the regulation that calls for the national solid waste
management program *
a. Republic Act 9003 of 2000
b. Republic Act 9030 of 2000
c. Republic Act 9300 of 2000
d. Republic Act 9000 of 2000

38. A traditional flavoring agent can be produced from *

a. Visceral organs
b. Shrimp head
c. Shellfish discards
d. Fish skin

Correct answer
b. Shrimp head

35. A spoilage of bacteria associated to chicken manure as fertilizer

during fish culture *
a. Salmonella
b. Shigella
c. Eschirechia coli
d. Streptococcus

Correct answer
a. Salmonella

36. The waste material from tuna processing plant range from *
a. 30-32%
b. 30-35%
c. 40-50%
d. 35-40%

Correct answer
c. 40-50%

31. This bridges the gap between the product and the consumer *
a. Mediation
b. Middlemen
c. Go between
d. Wholesaler

37. Ozone-depleting gas emitted from refrigeration machinery during

processing *
a. Hydrochloro-flourocarbon (HCFC)
b. Chlorofluorocarbon (CFC)
c. Hydroflourocarbons (HFC)
d. Halon

Correct answer
b. Chlorofluorocarbon (CFC)

34. It is defined by ISO as operation techniques and activities used to

attain desired quality *
a. Quality assurance
b. Quality audit
c. Quality management
d. Quality control

Correct answer
d. Quality control
39. A waste material from fish processing that contains chitin *
a. Fish offal
b. Shellfish discards
c. Fish visceral organs
d. Shell offal

33. This is the traditional way of selling fish in major fishing ports of
the country *
a. Auctioning
b. Secret bidding
c. Bakawan
d. Pilferage system

41. In packing fish for transport one must observed the *

a. Quality and size of the fish
b. Odor and size of the fish
c. Color and size of the fish
d. Texture and size of the fish

50. Dried laver (Porphyra tenera) contains: *

a. 34-40% protein
b. 43-38% protein
c. 34-36% protein
d. 34-40% protein

Correct answer
d. 34-40% protein

49. The most important species of shark for shark fin trading is
__________ *
a. Mako shark
b. White shark
c. Blue shark
d. Hammerhead shark

Correct answer
d. Hammerhead shark

46. A bar code consists of *

a. 12 digits
b. 15 digits
c. 14 digits
d. 13 digits

45. This process is done to fresh bivalve to facilitate shucking of

meat *
a. Pre-cooking
b. Boiling
c. Heat shocking
d. Soaking

Correct answer
a. Pre-cooking

42. The recommended salt mixture for direct salting is *

a. 2/3 fine grain, 1/3 large grain
b. 2/3 large grain, 1/3 fine grain
c. 2/4 fine grain, ¼ large grain
d. 2/4 large grain, ¼ fine grain

48. What do you call the space before and after the bar codes? *
a. Logistical validator
b. Standard zone
c. Quiet zone
d. Legislator validator
Correct answer
d. Legislator validator

43. This is the process whereby shellfish are allowed to purge

contaminants in tanks of clean seawater *
a. Conditioning
b. Siltation
c. Filtration
d. Depuration

44. This is a liquid mixture of water, starches , and flour applied to

food and meat products prior to cooking *
a. Batter
b. Toppings
c. Sauce
d. Dip

47. The first two digits of the bar code represents the *
a. Manufacturer
b. Check
c. Product identification
d. Country of origin

Correct answer
d. Country of origin

54. Step which control can be applied and is essential to prevent or

eliminate a food safety hazard or reduce it to an acceptable level *
a. Critical Control point
b. Control point
c. Defect action point
d. Biological Hazard

Correct answer
a. Critical Control point

60. This is a quality management system which fulfills the reuirement

of internationally accepted standards to meet the agreed
requirements of the customer *
a. International Standard Company
b. International Standardization for Organization
c. International Supply Organization
d. International System Organization

56. System that enables the identification of product lots and their
relations with batches of raw materials, processing and distribution
records *
a. Validation
b. Traceability
c. Assessment
d. Testing

53. The use of spoiled fish in producing fermented product may

cause the formulation of toxic substances called: *
a. Histamine
b. Histidine
c. Proteus
d. Skatole
58. This process aims for the maximum utilization of fish flesh for
direct human consumption usually done in fish with low market value,
seasonal, and caught in abundance *
a. Minced fish processing
b. Salting
c. Marinating
d. None of the above

57. Biological or chemical agents, forign matter or other substances

not intentionally added to food which may compromise foor safety or
suitability *
a. Pollutant
b. Contaminant
c. Parasites
d. Virus

55. An act of conducting a planned series of observations or

measurement of control measures to assess whether control
measures are effective *
a. Monitoring
b. Verification
c. Validation
d. Control

Correct answer
a. Monitoring

59. BHT is an example of a common antioxidants, BHT stands for: *

a. Butylated Hydroxyanisole toluene
b. Butylated hydroxyquinone toluene
c. Butylated Hydroxytoluene
d. Butyrate Hytdroxytoluene

51. Among the aquatic foods, this species has the highest EPA & DHA
omeha-3 fatty acids: *
a. Spanish mackerel
b. Barracuda
c. Shrimps/prawn
d. Mullet

52. The edible fresh seaweeds that have the highest iron content
are: *
a. Caulerpa racemosa (lato)
b. Acanthopora specifira (kulot)
c. Hydroclathrus clathratus (balbalulang)
d. Halymenia duvillaei (gayong-gayong)

Correct answer

c. Hydroclathrus clathratus (balbalulang)

70. This type of fish poisoning is caused by algal blooms of the

dinflagellate Ptychodiscus breve which causes massive fish kills. *
a. Tetraodon Poisoning
b. Paralytic Shellfish Poisoning
c. Neurotic Shellfish Poisoning
d. Amnestic Shellfish Poisoning

Correct answer
c. Neurotic Shellfish Poisoning
63. Which of the ff. is not a typical channel for consumer product
distribution? *
a. Producer-retailer-agent-consumer
b. Producer-consumer
c. Producer-wholesaler-retailer-consumer
d. Producer-agent-wholesaler-retailer-consumer

61. This is a clear liquid sauce, straw yellow to amber in color

depending on the raw material use that is a result of slow digestion
or fermentation of salted fish and subsequent separation of the solid
from liquid portion of the hydrolysate. *
a. Bagoong
b. Buro
c. Patis
d. Tuyo

69. This type of fish poisoning that occurs when particular molluscs
have high concentrations of dinoflagellates belonging o the genera
Alexandrium, Gymnodinium and Pyrodinium *
a. Tetra Poisoning
b. Paralytic Shellfish Poisoning
c. Neurotic Shellfish Poisoning
d. Amnestic Shellfish poisoning

64. In canning, this container is less commonly used commercially as

packaging materials for thermally processed food but is often chosen
for home canning. *
a. Aluminum cans
b. Glass
c. Plastic cans
d. Tin cans

62. The three stages in the freezing process are: *

a. Removal of heat, thawing in air, further cooling
b. Thawing in air, further cooling, frezzing drying
c. Removal of heat, crystallization of water, freeze drying
d. Removal of heat, crystallization of water, further cooling

67. Fish meal is good source of vitamins which are important in

animal nutrition. Which among the ff. is not part of the B-vitamins in
fish meal? *
a. Biotin
b. Tocopherol
c. Riboflavin
d. Choline

68. This is a type of sensory method wherein the judge studies the
sample given on the basis of his own impression of specific terms to
describe the qualities of the sample. *
a. Analytical
b. Acceptance
c. Descriptive
d. Mechanical

Correct answer

a. Analytical
65. These containers are made from different film or layers generally
consisting of polyester/aluminum film and a polyolefin such as
polyethylene or polypropylene. *
a. Aluminum cans
b. Retort pouch packs
c. Glass
d. Tin cans

66. Sandfish is a minor aquatic product. What do you call the removal
of lime covering or the chalk-like material in the outer skin of
sandfish to make it an acceptable finished product? *
a. Sun drying
b. Slitting
c. Descumming
d. Smoke drying

Correct answer

c. Descumming

74. A kind of packaging material that is thin, transparent, impervious

to bacteria, grease proof, cheap and durable at temperatures and is
commonly known as cellphone. *
a. Cellulose
b. Laminates
c. Paper
d. Films

Correct answer

a. Cellulose

75. This type of spoilage wherein degradative bacteria gain a hold

when the temperature is too high and occurs on the thick part of the
salted fish. *
a. Slimming
b. “Putty fish”
c. Dun
d. Salt burn

Correct answer
b. “Putty fish”

78. Which of the statement is true? *

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

80. A type of phycocolloid that is extracted from red algae such as

Gelidium, Pterocladia and Gracilaria and is insoluble in cold water but
soluble in boiling water.
a. Agar
b. Carrageenan
c. Alginate
d. None of the above

Correct answer

a. Agar
76. This is one of the most significance steps in surimi production
that improves gel-forming capacity *
a. Dehydration
b. Straining
c. Mixing
d. Leaching

Correct answer

d. Leaching

73. This refers to all planned and systematic actions required

providing adequate confidence that a product or service will satisfy
the given requirements for quality. *
a. Quality Assurance
b. Quality Control
c. Quality
d. All of the above

72. This refers to the operational techniques and activities used to

attain requirements for quality. *
a. Quality Assurance
b. Quality Control
c. Quality
d. All of the above

77. This step in surimi production removes the remaining scale

connective tissue and small bones *
a. Dehydration
b. Straining
c. Mixing
d. Leaching
Correct answer
b. Straining

79. Hazards in smoked products such as microbial growth during

catch and catch handling can be prevented by: *
a. Securing reliable sources
b. Time-temperature control
c. Packaging material
d. Monitoring of environment

71. This type of poisoning is caused by the diatome Nitzchia pungens

f. multiseries and produces an amino acid called demonic acid. *
a. Tetraodon Poisoning
b. Paralytic Shellfish Poisoning
c. Neurotic Shellfish Poisoning
d. Amnestic Shellfish Poisoning

Correct answer

d. Amnestic Shellfish Poisoning

86. In this method, ice and the fish are layered to achieve intimate
contact, which will ensure the maximum storage life in ice. *
a. Bulking
b. Shelving
c. Boxing
d. Plastic Box
Correct answer

a. Bulking

83. What is the main disadvantage of Hot smoking? *

a. The soft wood impart a off flavor due to the presence of heavy smoke during processing
b. The hard wood usually is experience and hard to find
c. Deposition of carcinogenic substance
d. The sawdust usually is not present in the processing area

81. What is the main ingredient of canning in Spanish style? *

a. Brine
b. Sauce
c. Tomato Sauce
d. Oil

87. This method of storing fish in ice I applicable to larger species

which are gutted: fish is stored in single layers, gut cavity down on a
bed of ice. *
a. Bulking
b. Shelving
c. Boxing
d. Plastic Box

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

88. It is one of the lightest plastics, has a good resistance to grease

and most chemicals provides a good barrier to water vapor and can
withstand high temperatures due to its high softening point. *
a. High Density polyethylene
b. Polypropylene
c. Polyethylene
d. Polystyrene
Correct answer
b. Polypropylene

82. What does hazard means in fish processing? *

a. Is anything in the total operation that might contaminate food and make it unsafe for the
consumer to buy the product.
b. Is anything in the handling of product that might contaminate food and make it unsafe for the
consumer to buy the product
c. Is anything in the total production that might contaminate food and make it unsafe for the
consumer to buy the product
d. All of the above.
Correct answer
a. Is anything in the total operation that might contaminate food and make it unsafe for the
consumer to buy the product.

90. These containers can withstand rough handling and have

relatively good insulating property, not easy to cleane and are slightly
difficult to handle because of their weight. *
a. Wooden boxes
b. Styrophore
c. Expanded polystyrene
d. None of the above
84. Japanese term for semi-processed frozen minced fish protein
where the meat has undergone leaching by water and polyphosphate
is added *
a. Karaso
b. Nori
c. Surimi
d. Kuroma

85. Which is true about the general characteristic of unsaturated

fatty acid? *
a. 25% is saturated and 75% is highly unsaturated fatty acid
b. The unsaturated fatty acids vary substantially in chain length.
c. 75% is saturated and 25% is highly unsaturated fatty acid
d. Bothe a and b

97. The group of vitamins prevent mental depression, convulsion,

irritability, anemia, nerve damage, skin rushes, tissue degeneration
and weight loss. *
a. Vitamin B
b. Vitamin A
c. Vitamin D
d. Vitamin C

99. Fresh fish spoilage is mainly bacterial in nature aided by

__________. *
a. Enzymatic activity
b. Enzymes
c. Bacterial action
d. Digestive enzyme and their activity
Correct answer

a. Enzymatic activity

98. A Sulfonic amino acid, which is a major components of

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

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

Correct answer

c. Air blast freezer

93. The products come into direct contact with the fluid refrigerant
and include liquid nitrogen and carbon dioxide freezer. *
a. Contact or Plate Freezing
b. Spray or Immersion freezing
c. Air Blast freezing
d. Slow Freezing

Correct answer
b. Spray or Immersion freezing

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

95. This filamentous y-shaped spines are located along the _______ of
milkfish. *
a. Dorsal side
b. Lateral line
c. Flesh
d. Fin

94. This damaged is due to excessive drying resulting to matt and

subsequence change in the appearance of the thawed product *
a. Lipid changes
b. Freezer born
c. Weight loss
d. Protein denaturation

Correct answer

b. Freezer born

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

100. Which of the following is incorrect about the rate of the

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