POSTTEST (FISH/FOOD PROCESSING 8 Q3, WEEK 3-4)

1. It refers to a fish curing method wherein it preserves the fish by lowering its moisture
content through the process of osmosis. What is it?
A. curing B. drying
C. salting D. smoking
2. During your laboratory, your teacher told you to cure the fish using the kench or dry
salting method. What product is appropriate for this method?
A. alamang B. binuro
C. ginamos D. patis
3. It is a method of salting fish which is done by dry salting the fish and left to ferment so
that protein hydrolyzes to produce paste and sauce. This method has two products,
namely fish paste or bagoong and fish sauce or patis. What method is this?
A. fermenting B. freezing
C. smoking D. pickling
4. If you are going to ferment a fish, how many steps are you going to follow?
A. five steps B. six steps
C. seven steps D. nine steps
5. It is a method of preserving fish by the application of smoke with the aid of salting,
drying and heat treatment. What is it?
A. fermenting B. freezing
C. smoking D. pickling
6. How many hours is recommended if you hot smoke the fish at temperatures ranging
from 66OC to 88OC?
A. 1 to 3 hours B. 4 to 6 hours
C. 7 to 9 hours D. 24 hours
7. When curing fish with salt prior to drying or salting, why it is important that the fish
being cured must be properly stored?
A. to prevent deterioration of the fish
B. to prevent the fish from contamination
 C. to make the fish smell better before processing
D. none of these
8. It involves storing the fish being cured in an area with a moderate room temperature
of 10˚C (50˚F) to 21˚C (70˚F) and a relative humidity of 50% to 60% to maintain the
freshness or good condition of the fish. What method of storing fish while curing is
this?
A. dry storage method
B. refrigerated storage method
C. room temperature storage method
D. none of these
9. Why is it that temperature is a vital factor to consider when storing fish while curing?
A. it makes the fish delicious
B. it help the fish maintain its tenderness
C. it greatly affects the maintenance of the good quality of the fish
B. it slow down microbial activity thus delaying or preventing the onset of spoilage
10. To make sure that the fish are completely submerged in the curing solution, what
will you use to cover the curing solution?
A. banana leaves B. paper
C. panakip D. plastic

Answer key:
1. C 6. A
2. B 7. A
3. A 8. A
4. D 9. C
5. C 10. C