UP ICHTHYOPHILIC SOCIETY

BOARD EXAM FOR FISHERIES TECHNOLOGIST (BE FiT) REFRESHER COURSE

Fish Processing Technology Post-mock Exam
6 October 2018

1. The myocommata for fishes are set of connective tissues which contain mostly of protein. One of the
most abundant protein in this tissues can easily break up in hot water and is the basis for the flaking off
of myotome blocks between the sheets of myocommata during cooking. What specific protein is this?
a. Myoglobin c. Cholecystokinin
b. Collagen d. Chitosan

2. Generally, fish muscles have a relatively low amount of glycogen compared with mammalian muscle
and the final post-mortem pH should be what?
a. Lower c. Neutral
b. Higher d. Slightly acidic

3. 1 gram is equivalent to how many ounces?

a. 0.35 c. 0.0035
b. 0.035 d. 0.00035

4. Which among the given bacteria are considered to be the most powerful histamine producers?
I. Vibrio alginolyticus, Morganella morganii, Staphylococcus aureus
II. Klebsiella pneumoniae, Hematodinium australis, Hafnia alvei
III. Staphylococcus aureus, Hematodinium autralis, Hafnia alvei
IV. Klebsiella pneumoniae, Hafnia alvei, Hematodinium australis
a. I and II only b. II and III only c. III and IV only d. None of the above

5. It is believed that the jellyfish easily spoils because of its water content. What is the percent water
content of jellyfish?
a. 95-96% b. 96-97% c. 97-98% d. 98-99%

6. Salting makes the flesh of the smoked product firm and easy to handle and improves flavor and
appearance of smoked fish. However, preservation of smoked fish will not solely depend on salting
since it has a very low salt content. What is the recommended salt content to be used in the product
before it can be smoked?
a. 0.5 – 2% salt b. 1-3% salt c. 2-5% salt d. 2-4% salt

7. For short-term preservation of jellyfish after landing, the use of seawater containing 1-2% alum is
recommended by some processors. What specific chemical is alum?
a. Aluminum sulfonic acid c. Aluminum potassium sulfate
b. Potassium sulfide d. Potassium aluminum sulfate

8. Quality control is defined by the International Standards Organization (ISO) as the operational
techniques and activities used to attain requirements for quality. Quality control is a part of an integrated
systems called what?
a. HACCP b. GMP c. QA d. SSOP

9. Which of the following statement/s is/are true for liver oil extraction?
I. Alkali digestion method has a high recovery of oils and subsequently, vitamin A.
II. Acid ensiling method uses formic acid in the mixture and is incubated at 4ᵒC for four days with
agitation once a day.
III. Direct steaming process involves direct heating of livers with steam at a very high pressure to
rupture the liver cells and release the oil.
IV. Solvent extraction method involves an initial step of autoclaving for the purpose of releasing the
unnecessary water content in the liver until the oil separates.

a. I only b. I and III only c. II and IV only d. IV only

10. Temperate fish normally have psychrotrophic spoilage bacteria of the genera Pseudomonas, Moraxella,
Actinobacter, Shewanella among others. These bacteria are what?
a. Heat-loving b. cold-loving c. neutral d. Cold-tolerant

11. Fats or lipids are the primary energy source for living organisms. Which of the following fish species
belongs to the high fat group (more than 2%)?
a. Herring b. Groupers c. Grunts d. Sharks

12. What kind of poisoning results from eating reef fishes and shellfish that have earlier consumed toxic
dinoflagellates? It is derived from the Spanish name of a mollusk, Turbo pica.
a. Fugu c. Tetraodona
b. Ciguatera d. Boke
 UP ICHTHYOPHILIC SOCIETY
BOARD EXAM FOR FISHERIES TECHNOLOGIST (BE FiT) REFRESHER COURSE
Fish Processing Technology Post-mock Exam
6 October 2018

13. Direct steaming process is considered to be the simplest process of extracting liver oils. What specific
process does it involve?
a. Subsequent heating (up to 91ᵒC) in a pressure cooker to rupture the liver cells and release the
oils.
b. Livers are heated in a steam-jacketed kettle and is mechanically stirred and heating temperature
should only be between 70-78ᵒC.
c. Subsequent heating (up to 84ᵒC) in a pressure cooker to rupture the liver cells and release the
oils.
d. Livers are heated in a steam-jacketed kettle and is mechanically stirred and heating temperature
should only be between 70-75ᵒC.

14. According to Administrative Order No. 325 Series 1977 issued by the office of Secretary for DOH, the
recommended salt content for fermented sauce (patis) should be?
a. Not less than 20-30% as NaCl c. Not less than 20-25% as NaCl
b. Greater than 30% as NaCl d. Greater than 25% as NaCl

15. Which of the following sequence/s is/are true for channels of distribution of goods or products after it
has been processed and ready for final usage of the consumer?
I. Producer--- agent--- retailer---wholesaler--- consumer
II. Producer--- wholesaler--- agent--- retailer--- consumer
III. Producer--- wholesaler---retailer---consumer
IV. Producer--- agent--- wholesaler--- retailer--- consumer
a. I and II only b. II and III only c. III and IV only d. I, III and IV only

16. According to FAO 117, a physical plant should have how many toilet bowl(s) if there are 25 to 49
employees?
a. 1 b. 2 c. 3 d. 5

17. This value is dependent on the organism concerned and the medium in which it is suspended during
heating and recovery. This value is equal to 10ᵒC in the commercial sterilization of Clostridium
botulinum.
a. K-value b. F-value c. Z-value d. D-value

18. These are substances added to precipitate residual pectin, thus strengthening the supporting tissues
of fish processed and preventing its collapse during processing.
a. Cryoprotective agents c. Polyphosphates
b. Firming agents d. Carbohydrates and oils

19. Based on the approximate waste production during processing of some aquatic products, Tuna when
processed has an equivalent waste of what percentage range?
a. 40-50% b. 50-55% c. 30-40% d. 20-30%

20. Fish meal manufactured by this method contains all the water-soluble compounds, and a large percent
of oil which lowers the quality of the meal. The species of fish usually processed in this manner are
those with low fat content.
a. Wet Reduction Process c. Continuous Rate Period
b. Constant Rate Period d. Dry Reduction Process

21. Fish meal produced from this method is generally applied to fatty fish and combines meal manufacture
and oil production.
a. Wet Reduction Process c. Continuous Rate Period
b. Constant Rate Period d. Dry Reduction Process

22. What is the recommended maximum moisture content of tuyo?

a. 10% b. 40% c. 25% d. 5%

23. What is the individual country prefix of the Philippines in the European Article Numbering System?
a. 580 b. 420 c. 480 d. 520

24. The development of slime in fishes can be prevented by observing the following techniques except?
a. Salt penetration must be improved.
b. Temperature and humidity must be reduced.
c. Drying of outer layers of fish must be accelerated by decreased ventilation.
d. Fresh fish must be used in the processing.
 UP ICHTHYOPHILIC SOCIETY
BOARD EXAM FOR FISHERIES TECHNOLOGIST (BE FiT) REFRESHER COURSE
Fish Processing Technology Post-mock Exam
6 October 2018

25. Which of the following statement/s is/are false based on the approximate waste production during
processing of some aquatic products?
I. Oysters when processed has an approximate waste production of 70-75%
II. Salmon when processed has an approximate waste production of 10-20%
III. Crabs when processed has an approximate waste production of 65-75%
IV. Shrimp when processed has an approximate waste production of 50-55%

a. I only b. II and III only c. I, II and III only d. IV only

26. 20 grams of ground pepper is equal to how many tablespoon and 5 teaspoon of refined salt is equal to
how many grams?
a. 5 tbs; 20 g b. 4 tbs; 20 g c. 5 tbs; 25 g d. 4 tbs;25 g

27. In post-harvest fisheries, what is the most common method of killing the fish?
a. Lowering the temperature c. increasing temperature
b. Removal of oxygen d. using a knife

28. Which of the following statement is TRUE for red/dark muscles of fish?
a. Not prone to rancidity
b. Low trimethylamine oxide and amino acids
c. High levels of lipids, glycogen and vitamins
d. Low concentration of hemoglobin and myoglobin

29. Which of the following Vitamins can be found in the gut of fish?
a. Vitamins A, B1 and B2 c. Vitamins B1, B6 and B12
b. Vitamins A, D3 and B3 d. None of the above

30. What are the most common spices added or used in pickled products?
a. Soy sauce, salt, vinegar, black pepper, onions and garlic
b. Whole cloves, black pepper, bay leaves, onions and “allspice”
c. Whole cloves, garlic, bay leaves, soy sauce, salt and tomatoes
d. Bell pepper, tomatoes, garlic, vinegar and salt

31. The National Product Numbering Association is an agency that gives processors in their respective
countries what kind of number?
a. Reference number c. Manufacturer code
b. Trademark d. Country code

32. It refers to the time when the product is perceived as being different by a certain amount.
a. Spoilage c. Enzymatic Action
b. Sensory changes d. Shelf life

33. Rigor mortis is characterized by a succession of muscle contraction exhibited by muscle stiffening after
death. In cooked products, what happens to fish in Pre-rigor stage?
a. Texture is tough but not dry c. Texture will be very soft and pasty
b. Flesh is firm, succulent and elastic d. None of the above

34. In rigor mortis, dark and white muscle shrinks up to how many percent of its original length?
a. 60% dark and 20% light c. 30% dark and 30% light
b. 52% dark and 15% light d. 75% dark and30% light

35. It refers to a mild heat treatment given to food that do not support the growth of highly heat resistant
microorganisms.
a. Sterilization c. Pasteurization
b. Sanitation d. Desiccation

36. It is the removal of air from the filled cans to produce partial vacuum in the headspace of the can which
will persist after the can is heat-processed and cooled.
a. Dehydration c. Filling into cans
b. Vacuum-packed d. Exhausting

37. Which of the following statement is TRUE when canning fish products?
a. The lesser the headspace, the lesser the air occluded in the can
b. The greater the headspace, the lower the vacuum formed
c. If raw material is fresh, more gases are formed
d. All of the above
 UP ICHTHYOPHILIC SOCIETY
BOARD EXAM FOR FISHERIES TECHNOLOGIST (BE FiT) REFRESHER COURSE
Fish Processing Technology Post-mock Exam
6 October 2018

38. Dry salting or Kench Process is a method of salting recommended for what type of fish?
a. Fatty fish c. Lean fish
b. Fish with dark muscle d. None of the above

39. Fish silage preparation takes how many days?

a. 2-10 days b. 3-8 days c. 10-20 days d. 1-5 days

40. K-value or nucleotide degradation determines the extent of degradation of ATP to hypoxanthine. This
is the extent where spoilage continues to occur. Which of the following is/are true for nucleotide
degradation?
I. K-value is expressed as the percentage ratio of the total amount of inosine and hypoxanthine
produced over all nucleotides present.
II. K-value measures the enzymatic freshness of the fish by using anion exchange
chromatography.
III. The higher the K-value, the poorer the fish quality.
IV. Freshly killed tropical iced marine fish has a K-value of less than 5%.

a. I and III only b. II, III AND IV only c. II and IV only d. All of the above

41. It is the stage when the fish has acquired the characteristic texture and proper blending of spices which
are considered the distinct desirable characteristic of pickled product.
a. Marinades c. Maturation
b. Marinating d. Mincing

42. Surimi is produced from minced fish thoroughly mixed with sugar and polyphosphates. What is the most
important step in surimi production that improves color and appearance of the meat?
a. Meat-bone separation c. Mixing
b. Leaching d. Dewatering

43. It is a type of insulation that has low thermal conductivity, low density and low water permeability. It is
easy to produce and destroyed at a fairly low temperature. It is also fragile when subjected to UV.
a. Polystyrene b. Rice Hull c. Polyurethane d. Fiberglass mat

44. Which of the following is a spoilage problem in salted fish?

a. Honeycombing b. Dun c. Sliming d. Both b and c

45. Which of the following is/are common food-borne bacteria?

a. Aeromonas and Aspergillus c. Citrobacter and Cladosporium
b. Yersinia and Proteus d. Fusarium and Vibrio

46. These are microorganisms that fail to grow at high concentration of salt though they remain viable for
some time. These are also known as salt-sensitive group.
a. Halophilic c. Halophobic
b. Halotolerant d. Psychrophobic

47. Pinking can be usually experienced in dried and salted fish. Pinking bacteria include Halobacterium,
Sarcina and Pseudomonas are killed by Sulphur oxide which can be classified as what?
a. Preservatives b. Additives c. Antioxidant d. Antibiotics

48. Glazing is a process of forming a thin continuous film of ice on the whole outer surface of frozen fish.
What is the purpose of Glazing?
a. To provide a protective barrier against lipid oxidation
b. To provide a protective barrier against dehydration
c. To provide a protective barrier against aging of fish
d. Both a and b

49. A packaging material is designed to protect food from contamination from external source. A primary
packaging materials should have what characteristics?
a. Non-reusable, if possible c. Increase bulk volume
b. Should be tamper-resistant d. All of the above

50. It is a canning style wherein soy sauce and sugar are used as ingredients.
a. Salmon c. Japanese
b. Spanish d. French