1.

___________________ is the act of slaughtering animals or

disassembling their bodies into smaller, manageable pieces,
usually in preparation for consumption or sale.

a. Slaughtering
b. Butchering
c. Fabricating
d. Cutting

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1. ___________________ is the act of slaughtering animals or
disassembling their bodies into smaller, manageable pieces,
usually in preparation for consumption or sale.

a. Slaughtering
b. Butchering
c. Fabricating
d. Cutting

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2. A castrated male swine at the age of more than 7
months old.
a. Steer
b. Barrow
c. Boar
d. Stag

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2. A castrated male swine at the age of more than 7
months old.
a. Steer
b. Barrow
c. Boar
d. Stag

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3. Hormones responsible for boar taint odor in an uncastrated
male pig.

a. androstenone and testosterone

b. androsterone and skatole
c. testosterone and estrogen
d. both a and b

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3. Hormones responsible for boar taint odor in an uncastrated
male pig.

a. androstenone and testosterone

b. androsterone and skatole
c. testosterone and estrogen
d. both a and b

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4. It is one of the recognizable signs of death,
characterized by stiffening of the limbs of an animals.

a. Bloat
b. Autolysis
c. Active Decay
d. Rigor Mortis

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4. It is one of the recognizable signs of death,
characterized by stiffening of the limbs of an animals.

a. Bloat
b. Autolysis
c. Active Decay
d. Rigor Mortis

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5. Class of swine utilized for the production of quality lechon
or roasted pigs and command the highest price.

a. Gilt
b. Shotes
c. Barrow
d. Stag

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5. Class of swine utilized for the production of quality lechon
or roasted pigs and command the highest price.

a. Gilt
b. Shotes
c. Barrow
d. Stag

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6. It is an indication of high lean cut and low fat cut
yields in swine.

a. Boston
b. Loin eye area
c. Brisket
d. Ham

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6. It is an indication of high lean cut and low fat cut
yields in swine.

a. Boston
b. Loin eye area
c. Brisket
d. Ham

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7. It is used to describe meat, either raw or pre-cooked, which
has been cut, shredded, ground or minced into small pieces.

a. Intact meat
b. Comminuted meat
c. Restructured meat
d. Cured meat

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7. It is used to describe meat, either raw or pre-cooked, which
has been cut, shredded, ground or minced into small pieces.

a. Intact meat
b. Comminuted meat
c. Restructured meat
d. Cured meat

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8. The older the animals the darker the meat and is less
tender (tougher) but is more flavorful compared to
young ones
a. True
b. False
c. Maybe
d. Partly True

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8. The older the animals the darker the meat and is less
tender (tougher) but is more flavorful compared to
young ones
a. True
b. False
c. Maybe
d. Partly True

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9. In terms of slaughter and cut out traits, pigs with
thick backfat tends to dress lower but yield higher
percent ham, loin and lean cuts than hog with thinner
backfat
a. True
b. False
c. Maybe
d. Partly True

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9. In terms of slaughter and cut out traits, pigs with
thick backfat tends to dress lower but yield higher
percent ham, loin and lean cuts than hog with thinner
backfat
a. True
b. False
c. Maybe
d. Partly True

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10. Rendering the animal unconscious prior to
slaughtering without killing them
a. Splitting
b. Stunning
c. Stabbing
d. Butchering

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10. Rendering the animal unconscious prior to
slaughtering without killing them
a. Splitting
b. Stunning
c. Stabbing
d. Butchering

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11. How many hours is the withdrawal period of the ff.
animals prior to slaughter

*Swine
*Poultry

a. 24-48 hours
b. 12-24 hours
c. 6-12 hours
d. 1-6 hours

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11. How many hours is the withdrawal period of the ff.
animals prior to slaughter

*Swine
*Poultry

a. 24-48 hours
b. 12-24 hours
c. 6-12 hours
d. 1-6 hours

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11. How many hours is the withdrawal period of the ff.
animals prior to slaughter

*Swine
*Poultry

a. 24-48 hours
b. 12-24 hours
c. 6-12 hours
d. 1-6 hours

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11. How many hours is the withdrawal period of the ff.
animals prior to slaughter

*Swine
*Poultry

a. 24-48 hours
b. 12-24 hours
c. 6-12 hours
d. 1-6 hours

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12. Why fast?
a. to save feeds
b. make cleaning of entrails easy
c. makes cleaning and evisceration easy
d. thorough bleeding
e. All of the above

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12. Why fast?
a. to save feeds
b. make cleaning of entrails easy
c. makes cleaning and evisceration easy
d. thorough bleeding
e. All of the above

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13. Reserve energy in animals.
a. Starch
b. glucose
c. glycogen
d. both a and c

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13. Reserve energy in animals.
a. Starch
b. glucose
c. glycogen
d. both a and c

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14. HACCP stands for
a. Hazard Analysis Critical Control Points
b. Hazard Authority Critical Control Points
c. Hazzard Analysis Critical Control Points
d. Hazzard Authority Critical Control Points

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14. HACCP stands for
a. Hazard Analysis Critical Control Points
b. Hazard Authority Critical Control Points
c. Hazzard Analysis Critical Control Points
d. Hazzard Authority Critical Control Points

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15. Fasting of animals prior to slaughtering is an act of
a. withdrawing feeds and water
b. withdrawing feeds with sufficient water given
c. withdrawing water with enough feeds but no water
d. Giving of feeds and water with little restriction

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15. Fasting of animals prior to slaughtering is an act of
a. withdrawing feeds and water
b. withdrawing feeds with sufficient water given
c. withdrawing water with enough feeds but no water
d. Giving of feeds and water with little restriction

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16. An inspection conducted to determine whether the hog is
fit for human consumption or not.

a. anti-mortem inspection
b. ante-mortem inspection
c. post-mortem inspection
d. both b and d

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16. An inspection conducted to determine whether the hog is
fit for human consumption or not.

a. anti-mortem inspection
b. ante-mortem inspection
c. post-mortem inspection
d. both b and d

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17. Decision given by animal inspectors in animals that is unfit
for human consumption, hygiene and inspection rules are not
met, animals has to be killed, incinerated or buried

a. Condemned
b. Passed
c. Rejected or Denied
d. Suspect

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17. Decision given by animal inspectors in animals that is unfit
for human consumption, hygiene and inspection rules are not
met, animals has to be killed, incinerated or buried

a. Condemned
b. Passed
c. Rejected or Denied
d. Suspect

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18. An animal inspector decision in which animal should not
be slaughtered but not condemned or slaughtering should
be postponed

a. Condemned
b. Passed
c. Rejected or Denied
d. Suspect

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18. An animal inspector decision in which animal should not
be slaughtered but not condemned or slaughtering should
be postponed

a. Condemned
b. Passed
c. Rejected or Denied
d. Suspect

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19. If stress is severe, meat tends to be _________,
________ and ___________

a. Dark, firm, dull

b. Pale, soft, exudative
c. Dry, firm, dark
d. only b

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19. If stress is severe, meat tends to be _________,
________ and ___________

a. Dark, firm, dull

b. Pale, soft, exudative
c. Dry, firm, dark
d. only b

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20. Normal pH of an UNSTRESSED ANIMAL

a. 6.0 - 6.5
b. 3.0 - 3.5
c. 5.3
d. 4.2

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20. Normal pH of an UNSTRESSED ANIMAL

a. 6.0 - 6.5
b. 3.0 - 3.5
c. 5.3
d. 4.2

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21. NMIS stands for ___________.

a. National Meat Inspector Committee

b. National Meat Inspection Committee
c. National Meat Inspector Commission
d. National Meat Inspection Commission

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21. NMIS stands for ___________.

a. National Meat Inspector Committee

b. National Meat Inspection Committee
c. National Meat Inspector Commission
d. National Meat Inspection Commission

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22. If stress is LESS severe, meat tends to be _________,
________ and ___________

a. Dry, firm, dull

b. Pale, soft, exudative
c. Dry, firm, dark
d. only b

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22. If stress is LESS severe, meat tends to be _________,
________ and ___________

a. Dry, firm, dull

b. Pale, soft, exudative
c. Dry, firm, dark
d. only b

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23. In particular, how many specific branding sites are
there in ruminant carcass; swine carcass?

a. 11
b. 12
c. 13
d. 14

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23. In particular, how many specific branding sites are
there in ruminant carcass; swine carcass?

a. 11
b. 12
c. 13
d. 14

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23. In particular, how many specific branding sites are
there in ruminant carcass; swine carcass?

a. 11
b. 12
c. 13
d. 14

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24. If stress is LESS severe, meat tends to be _________,
________ and ___________

a. Dry, firm, dull

b. Pale, soft, exudative
c. Dry, firm, dark
d. only b

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24. If stress is LESS severe, meat tends to be _________,
________ and ___________

a. Dry, firm, dull

b. Pale, soft, exudative
c. Dry, firm, dark
d. only b

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25. NMIS Stands for _____________.
a. National Meat Inspection Society
b. National Meat Inspector Services
c. National Meat Inspector Society
d. National Meat Inspection Services

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25. NMIS Stands for _____________.
a. National Meat Inspection Society
b. National Meat Inspector Services
c. National Meat Inspector Society
d. National Meat Inspection Services

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26. It is performed by making a stab incision into the
large blood vessels situated at the base of the neck.
a. Stabbing
b. Bleeding
c. Sticking
d. Stunning

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26. It is performed by making a stab incision into the
large blood vessels situated at the base of the neck.
a. Stabbing
b. Bleeding
c. Sticking
d. Stunning

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27. An inspection conducted to determine whether the
meat is fit for human consumption or not.

a. anti-mortem inspection
b. ante-mortem inspection
c. post-mortem inspection
d. both b and d

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27. An inspection conducted to determine whether the
meat is fit for human consumption or not.

a. anti-mortem inspection
b. ante-mortem inspection
c. post-mortem inspection
d. both b and d

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28. The removal of hair using a scraping knife.

a. Scalding
b. Scrapping
c. Flaying
d. Singeing

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28. The removal of hair using a scraping knife.

a. Scalding
b. Scrapping
c. Flaying
d. Singeing

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29. A classification of slaughterhouses in which
adequate facilities and operational procedures of which
meat processed herein is eligible for sale in any market
in and out of the country.
A. A
B. AA
C. AAA
D. AAAA

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29. A classification of slaughterhouses in which
adequate facilities and operational procedures of which
meat processed herein is eligible for sale in any market
in and out of the country.
A. A
B. AA
C. AAA
D. AAAA

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30. A classification of slaughterhouses in which facilities
and operational procedures sufficiently adequate that
the meat processed herein is eligible for sale in any
market in the Philippines
A. A
B. AA
C. AAA
D. AAAA

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30. A classification of slaughterhouses in which
adequate facilities and operational procedures of which
meat processed herein is eligible for sale in any market
in and out of the country.
A. A
B. AA
C. AAA
D. AAAA

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31. Cutting carcasses into standard wholesale and retail
cuts.
A. Cutting
B. Fabrication
C. Trimming
D. Selling

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31. Cutting carcasses into standard wholesale and retail
cuts.
A. Cutting
B. Fabrication
C. Trimming
D. Selling

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