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AGRICULTURE AND FISHERY ARTS
LET REVIEWER UNIVERSITY
1. Factors that influence salt penetration, except _________.
a. Fat and protein content
b. Thickness of the flesh/purity of salt
c. Temperature during salting and freshness of fish
d. Carbohydrates
2. Which of the following is not a chemical composition of salt?
a. Magnesium or Calcium Chlorides
b. Carbonates
c. Sulfide
d. Copper
3. The presence of these chemical in salt encourages the development of rancidity
particularly in fatty fish which can result to unsightly yellowish or brownish color in
finished product.
a. Iron and Copper
b. Rust
c. Zinc and Copper
d. Manganese and Iron
4. _________ are hygroscopic, and at high relative humidity can cause wetness of the salt.
a. Carbonates
b. Calcium and Magnesium Chloride
c. Magnesium Sulphate
d. Copper
5. High concentration of these in salted fish must be avoided to prevent development of
_________.
a. Bacteria and Viruses
b. Bitterness and Brittleness
c. Spoilage and Rancidity
d. Molds and Bacteria
6. Molds that may be present particularly in rock or mined salt, which can cause "dun" in
salted or dried fish is called _________.
a. Thermophilic
b. Psychrophilic Molds
c. Halophilic Molds
d. None of the above
7. The presence of these bacteria can result to "pinking" in cured fish is called _________.
a. Psychrophilic Bacteria
b. Thermophilic Bacteria
c. Mesophilic Bacteria
d. Halophilic Bacteria
8. _________ is suitable for brine preparation because it dissolves quickly and easily.
a. Grain Salt
b. Coarse Grain Salt
c. Fine Grain Salt
d. Larger Grain Salt
9. _________ is more appropriate when dry salting fish.
a. Grain Salt
b. Coarse Grain Salt
c. Fine Grain Salt
d. Larger Grain Salt
10.What are the recommended salt mixtures for direct salting?
a. ½ coarse grain salt and ½ fine grains salt
b. 2/3 coarse grain salt and 1/3 fine grain salt
c. 2/3 large grain salt and 1/3 coarse grain salt
d. 1/2 larger grain salt and ¼ coarse grain salt
11.Which of the following is correct about the purity of salt?
a. The purer the salt, the faster the concentration of salt
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b. The purer the salt, the faster the salt penetration
c. The purer the salt, the slower the salt penetration
d. The purer the salt, the slower the salt concentration
12._________ method is carried out by rubbing fish with salt just before packing and each
layer of fish is sprinkled with salt.
a. Kench – Cured Fish
b. Brining
c. Dry Salting
d. Brine
13._________ is done by placing the fish in a solution of salt and water until the desired
salt concentration is attained in the fish.
a. Salting
b. Brining
c. Kench Process
d. Brine
14.In salting process, _________ must be changed regularly if it becomes sour or slimy.
a. Brine
b. Salted Fish
c. Wet Salting
d. Dry Salting
15._________ is the process by which fish are brined, drained for several hours, and then
packed in dry salt.
a. Shrimp Cake
b. Fermented Fish
c. Kench – Cured Fish
d. Salted Sea Urchin
16.Which of the following is not a procedure of kench – cured fish or binoro?
a. Removes internal organs of fish and wash thoroughly
b. Removes the brined fish and allow draining for 2 – 3 hours
c. Removes adhering materials from shrimp
d. Packing the drained fish in a wooden or plastic box
17._________ is consumed as a main dish added to vegetables, or fried and sautéed with
tomatoes after freshening for three to four hours with constant changing of water.
a. Binuro
b. Tinabal
c. Shrimp Cake
d. Buro
18.The most commonly used species in tinabal are _________.
a. Blue Whiting and Alaska Pollock
b. Parrot Fish and Frigate Tuna
c. Milkfish and Iguanids
d. Tuna and Mackerel
19._________ are spherical spiny sea animals, which generally thrive in shallow and
slightly deeper water and coral reefs.
a. Sea Urchin
b. Puffer Fish
c. Globefish
d. Sea Cucumber
20.Sea urchin which have commercial value.
a. Hemicentrotus Pulcherrimus
b. Trepneustis Gratilla
c. Holothuria Nobilis
d. Holothuria Scabra
21.The color of the gonads of sea urchin which is the most preferred in the Japanese
market.
a. Orange to yellow
b. Greenish yellow
c. Brown
d. Bright orange gonads
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22.The gonads of sea urchin can be preserved for 4 days and kept at chilling temperature
by the addition of _________.
a. Alum and Salt
b. Kalamansi Juice and Salt
c. Salt only
d. All of the above
23._________ is added to gonads of sea urchin to prevent the mold growth.
a. Ethyl Alcohol
b. Propyl Alcohol
c. Salt
d. Potassium Aluminum Sulfate
24._________ is the most common defect of salted and dried fishery products which is
caused by the presence of species of halophilic bacteria which have a pink or rose
color.
a. Sliming
b. Salt Burn
c. Souring
d. Pink or Reddening
25._________ are found in almost all new solar salt prepared from sea water, and often
causing pink in a product.
a. Pseudomonas Salinaria
b. Sarcinna Littoralis
c. Both
d. None of the above
26._________is characterized by a peppering of light brown spots or fawn spots.
a. Putty Fish
b. Sliming
c. Souring
d. Dun
27.How could prevent or control the growth of Wallemia genus in a product?
a. Add ethyl alcohol
b. Dipping of fish in 0.1% sorbic acid
c. Washing the product in freshwater
d. Adding alum plus salt and kept at chilling temperature
28._________ is characterized by a semi – greasy, sticky, glistening layer of yellow – gray
or beige color.
a. Dun
b. Slimy Fish
c. Souring
d. Putty Fish
29._________ is caused by the growth of slime – producing bacteria on the fish, capable of
living in low concentrations of salt.
a. Souring
b. Sliming
c. Reddening
d. Dun
30.The following are prevention for the development of a slime except _________.
a. Fresh fish must be used
b. Temperature and humidity must be reduced
c. Salt penetration must be improved
d. The drying of the outer layers of the fish must be accelerated by decreasing
ventilation
31._________ condition is due to improper salting.
a. Sliming
b. Souring
c. Reddening
d. Salt Burn
32._________ is due to excessive amount of fine salt that draws out the surface moisture.
a. Salt Burn
b. Reddening
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c. Souring
d. Sliming
33. _________ spoilage is somewhat related to sliming during which degradative bacteria
gain a hold when the temperature is too high.
a. Souring
b. Putty Fish
c. Sliming
d. Dun
34. This process method of salted shrimp cake in Bicol is called as _________.
a. Guinamos
b. Balao
c. Tinabal
d. Bicol Express
35.Traditionally produced shrimp cakes usually keep for only _________.
a. Six to ninth days
b. Seven months
c. Ninth day
d. Six months
36._________ refers to the removal of water from the product.
a. Drying
b. Dry Salting
c. Sun Drying
d. Smoking
37._________ refers to the use of mechanical dryers.
a. Drying
b. Moisturizing
c. Dehydration
d. Removal Water
38.In drying, how many percent of moisture content can prevent the growth of much
spoilage organisms?
a. 15%
b. 9 – 10%
c. 35 – 45%
d. 10 – 15%
39._________ is defined as the ratio of the vapor pressure in the product to that of pure
water.
a. Water Activity
b. Moisture
c. Dehydration
d. Drying
40.The presence of salt causes common spoilage organisms to stop growth at higher
moisture content usually _________.
a. 10%
b. 15%
c. 35 – 45%
d. 18%
41.Most halophilic bacteria can stop to grow below an aw of _________.
a. 0.8
b. 0.1
c. 0.75
d. 0.9
42.The water is on or near the surface of the fish evaporates.
a. Constant Rate Period
b. Falling Rate Period
c. Contact Drying
d. Freeze Drying
43.Which of the following is incorrect?
a. The larger the surface exposed to drying air, the faster the evaporation of moisture
b. The humidity of the air influences the drying rate by limiting the amount of water the air
can absorb
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c. Lower relative humidity favor more rapid evaporation and higher drying rates
d. The thicker the fish, the faster the drying rate
44._________ starts when the water on or near the surface of the fish has already
evaporated.
a. Constant Rate Period
b. Falling Rate Period
c. Freeze Drying
d. Contact Drying
45.The following are the factors which affect the drying rate during falling rate period,
except _________.
a. Product Thickness
b. Temperature
c. Relative Humidity
d. Salt Content
46._________ is usually made from small species of pelagic fish such as sardines or
anchovies and usually has a dull white to yellowish color with salty taste.
a. Daeng
b. Tinapa
c. Tuyo
d. Bagoong
47.What is the recommended moisture content for commercial tuyo?
a. 12%
b. 25%
c. 40%
d. 15%
48._________ is considered sufficient if no finger mark or impression is left on the flesh
when touched.
a. Drying
b. Salting
c. Smoking
d. Fermentation
49._________ dried product has a salty fishy taste and odor and the color varies from
white to light brown.
a. Tinapa
b. Tuyo
c. Bagoong
d. Daeng
50.Which of the following is not a method of drying?
a. Air or contact drying
b. Vacuum Drying
c. Freeze Drying
d. Sun Drying
51.The heat is transferred to the fish from heated air or a heated surface and air movement
above the fish removes moisture.
a. Air or contact drying
b. Vacuum Drying
c. Freeze Drying
d. Sun Drying
52._________ is considered as the most economical method of drying.
a. Air or contact drying
b. Vacuum Drying
c. Freeze Drying
d. Sun Drying
53._________ is a system where solar heated air passes over the products, which are
placed in a protected environment.
a. Solar Dryer
b. Mechanical Dryer
c. Solar Fish Dryer
d. Solar Collector
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54. Several types of solar dryers have been designed locally at the following universities
or colleges, except _________.
a. University of the Philippines in Los Banos
b. Cavite State University
c. University in the Visayas
d. College of Fisheries
55._________ method of drying uses conduction by contact with a heated surface or
radiation to evaporate the water, which is removed by the vacuum pump.
a. Freeze Drying
b. Air or Contact Drying
c. Vacuum Drying
d. Sun Drying
56.This depends on the attainment of very low pressures by highly efficient vacuum
pumps in a sealed chamber containing the product.
a. Freeze Drying
b. Air or Contact Drying
c. Vacuum Drying
d. Sun Drying
57._________ is a dried snack product, which keeps well when properly dried and packed
in suitable containers.
a. Chicharon
b. Kroepeck
c. Fish Jerky
d. Quekiam
58._________ spoilage is cause by rapid drying which results to drying out of the outer
portion of the fish while the inner portion is still moist causes case hardening and has
a chalky white appearance and is hard and brittle.
a. Reddening
b. Mold Growth
c. Insect Attack
d. Case Hardening
59.The growth of black, blue and green molds on dried fish is due to high moisture
content.
a. Reddening
b. Mold Growth
c. Insect Attack
d. Case Hardening
60._________ refers to salting.
a. Reddening
b. Mold Growth
c. Insect Attack
d. Case Hardening
61._________ is a brand of sorbic acid which was used as additive in the drying of fish.
a. Sorbistat K
b. Sodium Carbonate
c. Sodium Benzoate
d. Butylated Hydroxytoluene
62.The most suitable packaging material for the product required a maximum allowable
water vapor transmission rate of 74.21 g water vapor/day/m2 under relative humidity of
81% and at temperature between 28 – 30oC. And this performed a better terms of mold
growth retardation than other packaging materials.
a. Laminates
b. Films
c. Polyethylene
d. Polyester – Polyethylene Laminates
63.In smoking, what is usually used to control the proper burning of wood?
a. Water
b. Electric Fan
c. Smokehouse
d. None of the above
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64.These make the flesh firm and easy to handle and it improves the flavor and
appearance of the smoked product.
a. Drying
b. Salting
c. Smoke
d. Heat Treatment
65._________ is composed of vapors and particulates.
a. Smoke
b. Moisture
c. Evaporation of Water
d. Pellicle
66.Bactericidal properties are mainly due to the following, except _________.
a. Carbon Monoxide
b. Carboxylic Acids
c. Phenols
d. None
67.During smoking, smoke is concentrated at the surface and it can also diffuse to the
inner flesh during storage?
a. Moisture
b. Pellicle
c. Gasses
d. Smoke
68.This is not recommended in smoking due to its resinous nature and its tendency to
impart acrid flavors and odors on the smoked products.
a. Hardwood
b. Softwood
c. Wood Chips
d. Sawdust
69.Which of the following is not a factor affecting the generation of smoke?
a. Type of Wood
b. Temperature
c. Relative Humidity
d. Smoke Deposition
70._________ are generally the results of reducing smoke temperature depending on the
inlet air temperature.
a. Smoke Deposition
b. Smoke Dilution
c. Smoke Velocity
d. Smoke Density
71._________ is relevant to smoking in terms of air dilution in the smokehouse and the
influence of this on the fire.
a. Air Flow
b. Smoke Density
c. Smoke
d. Temperature
72.The type of smoking where the temperature may reach 70°C – 80°C.
a. Cold Smoking
b. Hot Smoking
c. Liquid Smoke Application
d. Electrostatic Smoking
73.The desirable characteristics flavor of hot – smoked products is due to the following,
except _________.
a. Eugenol
b. Syringaldehyde
c. Acetosyrigone
d. Carbocylic Acid
74.The polynuclear aromatic hydrocarbon group contains many highly carcinogenic
compounds, how many of which is identified in wood smoke.
a. 25
b. 27
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c. 26
d. 24
75.Benzo – pyrene is a compound causing _________ and it is found to be mostly
absorbed at 70 – 80°C.
a. Ulcer
b. Headache
c. Goiter
d. Cancer
76._________ is the main type of smoking fishery products in the Philippines.
a. Cold Smoking
b. Hot Smoking
c. All of the above
d. None of the above
77.Smoking where the temperature does not exceed 30°C and the product is not cooked.
a. Cold Smoking
b. Hot Smoking
c. All of the above
d. None of the above
78.Which of the following is not typical flavor in cold smoked products?
a. Guaiacol
b. Maltol
c. M – cresol
d. Benzo – Pyrene
79._________ is a liquid that has been used to absorb smoke and then concentrated.
a. Hot Smoking
b. Cold Smoking
c. Electrostatic Smoking
d. Liquid Smoke
80._________ is a smoking process in which the particles acquire an electrical change by
passing through a high voltage field.
a. Hot Smoking
b. Cold Smoking
c. Electrostatic Smoking
d. Liquid Smoke
81.Which of the following is not a type of smokehouse?
a. Plastic Drum
b. Clay Pot
c. Drum Type
d. Variation of Drum Type
82._________ unit usually made from a standard 44 – gallon drum with its top end
removed.
a. Plastic Drum
b. Clay Pot
c. Concrete Type
d. Drum Type
83.These are the smoking procedure, which of the following is correct _________.
i. Raw material
ii. Salting
iii. Cleaning
iv. Rinsing
v. Smoking
vi. Drying
vii. Storage
viii.Packaging
a. I, IV, II, III, VI, V, VIII, and VII
b. I, III, II, IV, VI, V, VIII, and VII
c. I, III, IV, II, VI, V, VIII, and VII
d. I, III, II, IV, VI, V, VII, and VIII
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84.Concrete type is entirely concrete and measures approximately _________. The unit
has a chamber on top where the series of wood mesh trays are placed for smoking.
a. 600cm x 210cm x 165cm
b. 60cm x 45cm
c. 87cm x 56cm
d. 135cm x 90cm x 60cm
85._________ is becoming popular in some countries because of their advantages in use:
uniform product and hygiene preparation, less health risk to workers and others.
a. Mechanical Smokehouses or Kilns
b. Concrete Type
c. Clay Type
d. None of the above
86.In smoking, _________ is carried out to remove excess salt from the surface of the fish.
a. Drying
b. Cleansing
c. Rinsing
d. Salting
87._________ is done by soaking the fish in salt solution or by cooking the fish in brine
solution.
a. Slating
b. Brining
c. Soaking
d. Fermentation
88.Mold and bacterial spoilage of smoked fish, occurs due to the _________ content of the
smoked products.
a. High Temperature
b. High Moisture
c. Low Moisture
d. Low Temperature
89. _________ is normally defined as the breakdown of organic substances into simpler
components mainly by the action of enzymes aided by microorganisms.
a. Ferment
b. Salting
c. Brining
d. Fermentation
90.Fish sauce is known as nuoc – mam in _________.
a. Cambodia and Vietnam
b. Thailand and Laos
c. Indonesia
d. Burma
91._________ is used mainly as a condiment in food preparation but can be a protein
source for people living in areas where fish is expensive.
a. Bagoong
b. Buro
c. Patis
d. none of the above
92._________ is a popular condiment and a protein source.
a. Bagoong
b. Buro
c. Patis
d. Guinamos
93.Fish paste is called trassi in Indonesia and in Malaysia.
a. Belacan
b. Nga – Pi
c. Nam – Pla
d. Nouc – Mam
94._________ is a fermented fish that can be prepared using cereals as additives.
a. Bagoong
b. Buro
c. Guinamos
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d. Patis
95.Buro in Thailand _________.
a. Manchao
b. Pla – Ra
c. Pekasam
d. Trassi
96.Fermentation process is takes place through the action of this lactic acid bacteria
strains which convert the starch in the rice into lactic acid.
a. Micrococcus sp.
b. Lactobacillus Plantarum
c. Streptococcus sp.
d. None of the above
97._________ is made from whole or ground fish, fish roe, shrimp and shellfish with salt
added to it.
a. Guinamos
b. Buro
c. Patis
d. Bagoong
98._________ is a clear liquid sauce, straw yellow to amber in color depending on the raw
material used.
a. Fish Sauce
b. Shrimp Cake
c. Fish Paste
d. None of the above
99.The flavor of fish sauce may be due to the activity of the following halophilic bacteria
except _________.
a. Streptococcus
b. Micrococcus
c. Staphylococcus
d. Lactobacillus
100. What is the pH of fish sauces?
a. 5.3 – 6.7
b. 4.7 – 4.9
c. Neutral
d. None
