Post-Harvest Technologies 9.

which of the following is true about preparation of

fish?
1. these are edible portions of the fish flesh made up a. dressed fish are split dorso-ventrally into half
of connective tissues which contains most of the b. steaks are meaty sides of fish removed from the
collagen. backbone
a. myotomes c. myocommata c. drawn fish have their guts removed
b. myoglobin d. haemocoel d. fillets are slices of small, elongated chunks

2. which of the following is true? 10. which of the following is true about chilling?
a. lean fish spoil faster than fatty fish a. chilling is a form of mild dehydration
b. round fish spoil faster than flat fish b. chilling does not stop the spoilage of fish
c. ark muscle fish spoil faster than white muscle c. chilling achieves storage temperature of -30°C
d. in frozen condition, warm-water fish spoils faster d. none of the above
than cold-water fish
11. it is a form of chilling using chilled seawater.
3. it is the progressive stiffening of muscle shortly a. wet ice c. ice slurry
after death b. dry pice d. gel ice mat
a. autolysis c. fermentation
b. processing d. rigor mortis 12. which of the following has the most efficient
insulation?
4. which of the following statement is not true? a. rattan basket c. GI tub
a. collagen softens at 45°C b. wooden boxes d. styrophore
b. hot water makes fish flesh flake
c. collagen breaks up in hot water 13. which of the following conditions favors growth
d. myocommata stiffen at 45°C of microorganisms?
a. fresh fish stored in room temperature
5. which of the following is true? b. fresh fish stored in wet ice
a. fish contain high amount of unsaturated fat c. fresh fish stored in chilled seawater
b. fish contain less amount of healthy fatty acid than d. fresh fish stored in frozen condition
beef
c. fish contain large amount of saturated fat such as 14. what stage of freezing is considered as the critical
omega-3 stage?
d. none of the above a. during crystallization of water in fish muscle
b. during the stage of removal of heat in fish flesh
6. which of the following is an indicator of fresh fish? c. during the further lowering of temperature in flesh
a. guts broken/exploded d. during the reduction of temperature to below 0°C
b. fishy smell
c. eyes cloudy 15. which of the following is true?
d. faded scales a. contact freezing utilizes a freezing fluid sprayed to
fish
7. it is also known as self-digestion b. immersion freezing utilizes a product in direct
a. autotrophy c. autolysis contact with the freezer plate
b. hydrolysis d. otolith c. air blast freezing uses a continuous flow of cold air
over the product
8. which does not belong to the group? d. none of the above
a. protease c. bromelin
c. lysine d. pepsin 16. what is the desired storage temperature of
frozen products?
a. 0°C c. -30°C
b. -5°C d. 5°C
17. which of the following problems is brought about a. kench process is more appropriate for fatty fish
by lipid oxidation? b. dry salting is more appropriate for lean fish
a. rancidity c. protein denaturation c. wet salting is recommended for lean fish
b. dun d. putty fish d. none of the above

18. which of the following is an oxidation product of 26. which of the following spoilage is caused by
tyrosine? Wallemia genus of mold?
a. melanin c. methaemoglobin a. dun c. sliming
b. metmyoglobin d. oxyhaemoglobin b. putty fish d. pinking/reddening

19. which of the following can be used to prevent 27. pinking is caused by which spoilage organism?
melanosis? a. Wallemia genus c. Sarcina littoralis
a. tyrosinase c. acetic acid b. Escherichia coli d. Salmonella sp.
b. ascorbic acid d. protease
28. this defect is cause by the rapid dehydration on
20. what is the cause of the green discoloration of the surface on the fish due to the use of fine salt
tuna meat? particles.
a. presence of trimethylamine oxide a. putty fish c. salt burn
b. oxidation of haemoglobin to methaemoglobin b. souring d. pinking
c. action of tyrosinase on tyrosine
d. oxidation of myoglobin to metmyoglobin 29. what level of moisture content prevents the
growth of molds?
21.how does salt preserve fish? a. 10% c. 60%
a. by reducing the amount of nutrients in fish b. 15% d. 99.9%
b. by reducing the amount of water available
c. by increasing the ambient temperature 30. it refers to the ratio of vapor pressure exerted by
d. by lowering the resistance of bacteria the product over the vapor pressure exerted by pure
water.
22. calcium and magnesium chlorides are a. osmosis c. water activity
hygroscopic contaminant in salt. What is a b. relative humidity d. moisture content
hygroscopic substance?
a. substances with high affinity for temperature 31. this phase in the drying process is characterized
b. substances with high affinity for moisture by the removal of water on the surface at a
c. substances that prevents the accumulation of sustained rate.
moisture a. constant rate period
d. substances that prevents the growth of b. falling rate period
microorganisms c. critical zone
d. crystallization zone
23. these are bacteria that can survive high
concentration of salt. 32. which of the following factors affect the drying
a. hygroscopic c. euryhaline rate of air or contact dried products?
b. halophillic d. mesophillic a. wind velocity
b. relative humidity
24. which of the following is true? c. a and b
a. the thicker the flesh, the faster the salt diffusion d. none of the above
b. the fresher the fish, the slower the salt uptake
c. the purer the salt, the slower the salt diffusion 33. this is a change in the state of matter manifested
d. salt is taken up faster at lower temperature in the change of solid water (ice) to vapor.
a. evaporation c. condensation
25. which of the following is true about salting? b. sublimation d. crystallization
 42. at what level of acetic acid is bacterial growth
34. which of the following is true in smoking? stopped?
a. the longer the smoking process, the drier the a. 5% c. 15%
product b. 10% d. 25%
b. the shorter the drying process the more smoke is
deposited 43. vitamin A is also known as:
c. the higher the temperature the slower the a. riboflavin c. niacin
smoking process b. ascorbic acid d. retinol
d. the quicker the product dries, the more smoke is
absorbed 44. which of the following enzymes can be collected
from pineapple?
35. what relative humidity is best for smoking? a. cathepsin c. pepsin
a. 90% c. 60% b. papain d. bromelin
b. 80% d. 40%
45. which fishery product aims to increase utilization
36. a type of smoking that uses smoke particles that of fish flesh for human consumption. It utilizes low
uses the affinity of positive and negative charges market-value fish that are seasonal and are caught in
towards each other. this uses smoke passed through abundance.
a high voltage field. a. dried fish c. minced fish
a. liquid smoke c. hot smoking b. salted fish d. canned fish
b. electrostatic smoking d. cold smoking
46. what is the purpose of the addition of sugars
37. this refers to the breakdown of organic such as sucrose in the production of surimi?
substances into simpler components mainly by the a. aid in improving the water holding capacity of
action of enzymes aided by microorganisms. surimi
a. fermentation c. drying b. reduce spoilage due to molds
b. pickling d. smoking c. increase the yield of flesh-bone separation
d. reduce denaturation of protein during frozen
38. which does not belong to the group? storage
a. nuoc-nam c. patis
b. trassi d. nam-pla 47. what process in surimi-making involves the
washing of minced flesh in water with 0.2-0.3% salt
39. which of the following microorganisms aid in the a. leaching c. mincing
production of buro? b. mixing d. flesh separation
a. Escherichia coli
b. Edwardsiella septicemia 48. what organism is the basis for the processing
c. Lactobacillus plantarum temperature of canning?
d. Caulerpa racemosa a. Salmonella c. Clostridium
b. Escherichia coli d. Lactobacillus
40. which does not belong to the group?
a. papain c. bromelin 49. full sterilization is required for canning of food
b. pepsin d. arginine considered as low acid. What is the temperature
used in full sterilization?
41. what ingredient in the pickling solution aids in a. 110°C c. 121.1°C
preservation by reducing water activity through b. 115.5°C d. 99.9°C
increase in thickness of the solution?
a. sugar c. salt 50. food with tomato sauce are considered as:
b. vinegar d. spices a. low acid c. high acid
b. medium acid d. none of the above
51. which of the following containers is made of 99% a. preservative c. antioxidants
steel with a thin layer of tin? b. thickeners d. emulsifiers
a. aluminum can c. tin can
b. retort pouch d. glass jars 61. which of the following is not an antibiotics in
food?
52. what is the headspace used for glass jars? a. alpha tocopherol c. biostat
a. 3/16 inch c. 6% volume b. oxytetracycline d. chlortetracycline
b. 4.76mm d. none of the above
62. this are additives added to food to ensure that oil
53. what is the purpose of creating partial vacuum and water mixtures do not separate into layers.
inside the can/glass jar? a. emulsifiers c. stabilizers
a. to reduce the processing time b. thickeners d. humectants
b. to reduce internal pressure
c. to prevent growth of anaerobic microbes 63. which of the following additives is added to
d. to improve aesthetic value of the product improve the aesthetic value of the food?
a. food color c. preservatives
54. what defect in canned products is characterized b. flavor enhancers d. vegetable gums
by the formation of whitish coagulated mass on the
surface of the flesh 64. what does “E” in additive labels stand for?
a. adhesion c. curd formation a. East Asia Accredited c. EU acrredited
b. struvite formation d. honeycombing b. Excluded additives d. Establish additives

55. what is the respiratory pigment found in the 65. Which of the following additives are commonly
blood of arthropods and mollusk that causes blue sourced from seaweeds?
discoloration in canned crabs? a. thickeners c. preservatives
a. haemoglobin c. haemocyanin b. emulsifiers d. stabilizers
b. haemolymph d. haemocoel
66. which of the four types of seaweeds have the
56. what disease is caused by the toxin produced by least commercial importance in the seaweed
Clostridium botulinum? industry?
a. Botulism c. Clostidism a. chlorophyceae c. cyanophyceae
b. Botox d. Colostrum b. rhodophyceae d. phaeophyceae

57. which of the following additive is used to 67.which seaweed is locally known as lato?
improve the existing flavor of the food? a. Eucheuma denticulatum
a. humectant c. flavor enhancer b. Gracilaria spp.
b. thickeners d. emulsifiers c. Caulerpa racemosa
d. Kappaphycus alvarezii
58. this are additives used to prevent the product
from dying out. 68. which of the following is the major source of
a. stabilizers c. emulsifiers agar?
b. humectant d. preservatives a. Sargassum c. Gracillaria
b. Kappaphycus d. Laminaria
59. which of the following does not belong to the
group? 69. hydrophilic compounds are characterized as:
a. ascorbic acid c. Tocopherol a. water-resistant c. water-loving
b. citric acid d. Propyl gallate b. water-proof d. water-logged

60. what additive prevents the rancidity of the food 70. which of the following phycocolloids can
product? eliminate saxitoxin?
a. agar c. alginates 79. standard coding system being utilized by USA
b. carrageenan d. none of the above manufacturers
a. UPC c. EAN
71. what is the largest source of Carrageenan b. EU d. NA
globally?
a. Eucheuma b. Iridea 80. which of the following is true?
b. Gracillaria d. Laminaria a. tropical area fish spoils faster than cold area fish
during frozen stored
72. which of the following is a major source of Iota b. fatty fish spoil faster than lean fish
carrageenan? c. male fish spoil faster than female fish
a. E. denticulatum c. K. alvarezii d. larger fish spoils faster than smaller fish of the
b. Chondrus crispus d. Gracillaria sp. same species

73. which of the following chemicals are used as 81. the toxin produced by dinoflagellates that are
antioxidants? commonly consumed by reef fishes
a. Vitamin E c. Vitamin B1 a. botulinum toxin c. tetradotoxin
b. Fatty acids d. sodium hydroxide b. ciguatoxin d. saxitoxin

74. aquatic organisms that are also known as trepang 82. which of the following is the causative agent of
or beche-de-mer. PSP?
a. sea urchin c. sea slugs a. Alexandrium c. Dinophysis
b. sea cucumber d. shellfish b. Aspergillus flavus d. Nitzschia sp.

75. squids and octopus belongs to what major type 83. which of the following shellfish poisoning has
of mollusks? diarrhea as symptom?
a. cephalopods c. gastropods a. PSP c. NSP
b. bivalves d. univalves b. DSP d. ASP

76. a method of cleaning shellfish involving the 84. which of the following shellfish poisoning is fatal?
burying of shellfish in soil to decompose the a. PSP c. NSP
organism b. DSP d. ASP
a. bleaching c. preserving
b. rotting out d. freezing 85. this is the toxin present in puffer fish that can
lead to death when consumed.
77. a method in packaging involving the removal of a. domoic acid b. ciguatoxin
air from the pack and is replaced by a combination of b. tetradotoxin d. brevitoxin
gas.
a. vacuum pack c. canning
b. modified atmosphere d. freeze sealing

78. based on Philippine labeling laws, which of the

following is the correct list of ingredients below?
i. tuna meat 15 kg
ii. tomato sauce 20 kg
iii. water 5 L
iv. salt 200 g
v. spices 20 g
a. i, ii, iii, iv, v c. v, iv, iii, ii, i
b. ii, i, iii, iv, v d. v, iv, iii, i, ii