OSCAR E. GALANTO JR.

FSM 158
BTVTED III INSTRUCTOR: MRS. JULIE ANN PALACAY

Post Test

Oral interview
1. If you are assigned to grade the raw materials, how will you sort or classify them?
Explain.
* Most raw materials contain some components which are inedible or have variable physical
characteristics. Processing techniques such as sorting, grading, screening, dehulling, trimming and
destemming are necessary to obtain the required uniformity of the raw material for further
processing.
2. Given the following situation, describe how to grade fish from the highest to the
lowest grade.
5 kilograms of bangus for deboning with varying sizes and degree of freshness were given to you
to grade.

Directions: In your Test Booklet, write the letter that corresponds to your answer in the
following items:

A 1.What refers to a fish with bulging eyes, red gills and a firm body is
____________.
a. fresh
b. stale
c. partially fresh
d. undergoing rigor mortis
C 2.The fishes you graded have slightly sunken eyes with grayish pupil; the
flesh and backbone are slightly soft and with a slightly sour odor. To what
grade will you assign them?
a. Grade I
b. Grade II
c. Grade III
d. Off-grade

D 3.Why must raw materials like fishes be eviscerated before salting, curing or
smoking them?
a. To remove the internal organs which contain spoilage organisms
b. To improve the odor of the fish
c. To thoroughly clean the fish
d. To prevent spoilage of the fish

C 4.When descaling a fish like tilapia or bangus, why should you use a blunt
knife?
a. To prevent injuring the fish flesh
b. To hasten the removal of scales
c. To maintain firmness of the fish flesh
d. To prevent damaging the scales

C 5.When washing fish with clean water, why must you soak it first in a 10%
brine?
a. To improve the appearance of the fish
b. To hasten protein coagulation
c. To leach-out the blood and improve texture of the fish flesh
d. To improve the odor and taste of the fish

A 6.If you are assigned to debone a fish like bangus, which of the steps below
will you do first?
a. Remove the backbone
b. Split fish along its dorsal side
c. Make superficial cuts along the dorsal side of the fish
d. Remove the rib bones
D 7.Your teacher instructed you to remove the Y-shaped spines embedded in
the flesh of the fish, which of these will you do?
a. Remove the spines near the caudal fin
b. Remove the spines along the dorsal side
c. Remove the spines along the lateral line
d. Remove the rib bones

C 8.The product specifications require removing the meaty section of the fish
from the backbone and ribs of the fish. Which of these will you do?
a. Cut the fish into steaks
b. Dress the fish
c. Debone the fish
d. Fillet the fish

C 9.If you are going to fillet a fish, which of these will you do first?
a. Split fish along the dorsal side from the head to the tail
b. Lay the fish on its side. Cut from just behind base of pectoral fin
round the back of the head
c. Cut fish across its body with a thickness of 1-2 cm.
d. Eviscerate the fish

A 10. To have an accurate data on the weight of the fish, which of these will
you do?
a. Weigh the fish using standard weighing devices
b. Weigh the fish using improvised weighing devices
c. Weigh the fish before and after cleaning
d. Estimate the weight of the fish then record
Test for Valuing:

How can you show that you value accuracy in doing your assigned tasks? Why is
accuracy in doing your work important? Explain
*Doing a very accurate work.
*Your work will be flawless. Your work will be extremely perfect.