FOOD FISH PROCESSING

Direction: Read the question carefully. Choose the letter of the correct answer.

1. Which device is used to measure the strength of brine solution?

a. Salinometer c. Both a and b
b. Thermometer d. Refractometer
2. What is the function of the refractometer?
a. Measures the sugar content of sap and syrup c. Wraps the food/fish for processing
b. Measures the temperature of the food/fish d. All of these
3. What is used in measuring the volume of liquid?
a. Salinometer c. Refractometer
b. Cylinder d. Thermometer
4. What is the standard measuring instrument used in fish processing?
a. Salinometer c. Thermometer
b. Fefractometer d. All of these
5. What type of water is used in calibrating refractometer?
a. Distilled water c. Water from the faucet
b. Sea water d. Brackish water
6. A device used to measure the weight of fish/ food is?
a. Thermometer c. Measuring Cups
b. Weighing scale d. Measuring spoon
7. A device used to measure the temperature of the fish/ food is?
a. Weighing scale c. Thermometer
b. Measuring cups d. Measuring Spoon
8. It is used for cutting or slicing fish or meat: for scaling fish
a. Food tong c. Spatula
b. Chopping/cutting board d. Knives
9. It is use for picking up or handling food
a. Spatula b. knives c. Food tong d.chopping Board
10. Food tong are used for holding food, while storing the salted products used?
a. Earthen pots c. Wooden salting vat.
b. Oil drum d. All of these
11. What are some specifications included by the manufacturer of certain tool, equipment or
utensils?
a. Dimensions as to size, height, capacity, etc.
b. Handling and operating requirements
c. Proper care and maintenance
d. All of these
12. Why are specifications for food processing tool, equipment and utensils necessary?
a. Because they provide information to the user as to how they must be properly handled
and operated in order to avoid accident
b. Specifications give information concerning the proper use, care and maintenance of the
tools, equipment and utensils
c. Both A and B
d. Specifications provide information about the tools, equipment and utensils
13. If you are a food processor, why do you need to know the parts of the equipment, tools and
utensils and their functions?
a. To appreciate the usefulness of a particular device
b. To be able to correctly operate/manipulate a tool, equipment or utensils
c. To be able to do some simple repairs on them
d. To easily determine if a part is missing
14. If you’re going to pack processed foods in tin cans, why do you need to seal it with a can
sealer?
a. Cans cannot be sealed manually
b. Tin cans are difficult to seal
c. To properly seal them
d. A can sealer is the appropriate equipment for attaching the cover to the body of a tin
can with is first and second operations.
15. What will help you determine the kinds of tools, equipment and utensils you will assemble,
sanitize inspect or check?
a. The kind of product to be produced
b. The method of food processing to be done
c. The raw materials to be processed
d. The availability of tools, equipment or utensils
16. You have already removed the dirt from the tools, equipment or utensils you will use in
processing the food by washing them with soap and water. Why do you still need to
sanitize or disinfect them?
a. Washing with soap and water only removes the adhering dirt
b. Washing alone cannot remove effectively the microorganisms and germs
c. To effectively kill or destroy all germs and microorganisms which remained after
washing
d. None of these
17. Which of these is a sanitizing agent you can use for killing the germs and microorganisms
presents in tools, equipment and utensils?
18. How will you properly store tools, equipment and utensils after using them?
a. Wipe dry all tools, equipment and utensils which were washed with water before
keeping them
b. Stow them in a clean dry place with a good ventilation
c. Apply lubricant to parts of equipment that undergo friction to prevent wear and tear
d. All of these
19. Why do you need to inspect and check the condition of equipment and machines before
operating them?
a. To check if no parts are defective or missing
b. To check if electrical plugs are in good condition
c. Both A and B
d. To see if they are old or new ones
20. Which of this preventive machine maintenance will you check before using equipment or
machine?
a. Machine temperature and hydraulic fluid
b. Wear and surface condition
c. Crack and leak detection and electric insulation
d. All of these
21. If you buy ¼ kilo of sugar to be used in pickling how much is this in grams?
a. 250 g b. 260g c. 280g d. 265g
22. You are instructed to process fermented fish. What is the ratio needed to ferment fish and
salt by weight?
a. 1:4 b 1:6 c. 1:5 d. 1:8
23. In smoking fish, how many grams of salt is equivalent to one cup?
a. 250 g b. 260g c. 265g d. 280g
24. In your laboratory room, your group leader asks you to prepare the mixture for mango jam.
What is the proportion needed?
a. 1:1 and 1 : ¾ c. 1:3 and 1:1/4
b. 1:2 and 1: ½ d. 1:4 and 1: 1/8
25. Using 1:3 ratio in salting fish, how many grams of salt is needed to salt the fish weighing
900 grams?
a. 300 g b. 400 g c. 500 g d. 200 g
26. It is a systematic procedure of producing a record for reference
a. Outline b. production cost c. documentation d. input
27. It is something that enters a process from the outside and is acted upon or integrated in the
main body of data.
a. Production report b. output c. input d. documentation
28. Anything produced especially through a process; a product; a yield
a. Documentation b. input c. output d. production report
29. A written record showing the input output relationship in determining the yield from a
certain procedure.
a. Documentation b. production report c. output d. input
30. It is the process of capturing data or translating information to recording format.
a. Input b. output c. production report d. documentation
31. This processing activity involves pre-cooking.
a. Storing b. receiving c. preparation d. processing
32. This activity involves the final heal treatment during processing.
a. Sterilizing b. storing c. preparation d. labelling
33. This activity involves segregating suitable from unsuitable raw materials.
a. Grading and sorting c. receiving
b. Labelling d. preparation
34. The purpose of this activity is to give the correct information about the product
a. Storing c. processing
b. Labelling d. receiving
35. One purpose of this activity is to prolong the keeping quality of the finished product
a. Labelling c. processing
b. Storing d. preparation
36. How will you ensure the safety of raw materials particularly the quality of fish in processing
especially during handling?
a. By checking the source of supplies
b. By checking the quality of the fish
c. By monitoring regularly the preparation of fish
d. All of these
37. What is the purpose of applying strict quality control in choosing raw materials for
processing?
a. To prevent inferior finished products
b. To produced good finished product
c. To produces sound marketable products
d. All of the choices
38. In keeping equipment and facilities safe and sanitary, what must be considered?
a. Processing facilities must be well ventilated
b. Processing facilities should be adequately lighted and properly maintained
c. Processing equipment/facilities should be cleaned and disinfected before and after
using
d. All of the choices
39. Which among the choices includes practices and procedures implemented in processing
plants to ensure product safety, product quality and prevention of economic fraud?
a. GMP C. HACCP
b. SSOP D. None of these
40. Which of the following environmental hazards refers to the discoloration of bodies of water
due to the presence of an extremely enormous amount of “bloom” of a called din flagellates
which are toxic?
a. pollution b. fire c. flood d. red tide
41. Biological action, sedimentation, soil absorption, evaporation, and dilution are the principles
of:
a. Screening
b. Lagooning irrigation land disposal
c. Spray irrigation land disposal
d. Chemical treatment
42. What illness is acquired by eating contaminated food?
a. Air borne illness c. Skin illness
b. Food borne illness d. Lung illness
43. Which of the following refers to the science of good health that signifies cleanliness and
freedom from the risk of infectious diseases?
a. Hazards b. hygiene c. sanitation d. cleanliness
44. Why do personnel wash their hands wherein personal cleanliness may affect food safety?
a. At the start of food handling activities
b. Immediately after using the toilet
c. After handling raw food or any contaminated material
d. All of the above
45. Which of the following is the concern of personnel hygiene?
a. Freedom from any diseases
b. Wearing of clean washable garments
c. Observing sanitary habits and clan hands
d. All of these
46. Which of the following is not a GMP requirement on personnel hygiene?
a. Hazard analysis c. Illness and injuries
b. Health status d. Personal activities
47. Which of the following environmental hazards refers to a sudden rise, usually brief, in the
water level of a stream to a peak from which the water level recedes at a slower rate?
a. Fire b. flood c. chemical spill d. none of these
48. What is referred to as a rapid oxidation with evolution of light and heat?
a. Flood c. fire
b. Chemical spill d. all of these
49. What mitigation or preparedness should be made in case power interruption?
a. Have the flashlight c. both A and B
b. Have ready a gas lamp or candle d. None of these
50. Which of the following response should be done during chemical spills ?
a. Vacate the room
b. Avoid throwing water or touching the chemicals with bare hands
c. Inform proper authorities
d. All of these