DIAGNOSTIC EXAMINATION

FOOD PROCESSING – 11
Process Foods by Curing, Salting and Smoking Score

NAME: ____________________ GRADE&SECTION: __________DATE: ________

Directions: Let’s find out how much you already know about processing foods by
curing, salting and curing. Read the questions carefully and circle the letter of the
correct answer.
1. Which of the following equipment is used to measure brine strength?
a. Salinometer c. Thermometer
b. Refractometer d. all of the above
2. What is the purpose of sanitizing the tools/utensils before they are used?
a. To kill bacteria
b. To get rid of dirt
c. To improve the quality of the product
d. To avoid accident
3. Your teacher instructed you to prepare the measuring device you will use in
measuring salt and water you will prepare into a brine solution, which of these
measuring devices will you prepare?
a. weighing scale
b. measuring cup for liquid and solid ingredients
c. table spoon
d. Erlen Meyer flask
4. The following are the steps in preparing equipment ready for processing except
one. Which one is not?
a. checking
b. sanitizing
c. calibrating
d. storing
5. Your teacher instructed you to make ready and sanitize kitchen utensils you will
use in curing fish, which of these will serve as your guide or basis in doing the
assigned task?
a. manufacturer’s specifications
b. product requirements
c. industry requirements
d. approved specifications by BFAR
6. How will you classify a fish with bulging eyes, red gills, firm body, etc.?
a. The fish is fresh
b. The fish is stale
c. The fish is partially fresh
d. The fish is undergoing rigor mortis
7. The fishes you graded have slightly sunken eyes with grayish pupil; the flesh and
backbone are slightly soft and with a slightly sour odor. To what grade will you
assign them?
a. Grade I
b. Grade II
c. Grade III
d. Off-grade
8. Why must raw materials like fishes be eviscerated before salting, curing or
smoking them?
a. To remove the internal organs which contain spoilage organisms
b. To improve the odor of the fish
c. To thoroughly clean the fish
d. To prevent spoilage of the fish
9. When descaling a fish with scales like tilapia or bangus, why should you use a
blunt knife?
a. To prevent injuring the fish flesh

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 b. To hasten the removal of scales
c. To maintain firmness of the fish flesh
d. To prevent damaging the scales
10. When washing fish, why must you soak it in a 10% brine before washing it with
fresh clean water?
a. To improve the appearance of the fish
b. To hasten protein coagulation
c. To leach-out the blood and improve texture of the fish flesh
d. To improve the odor and taste of the fish
11. If you are assigned to debone a fish like bangus, which of these will you do
first?
a. Remove the backbone
b. Split fish along its dorsal side
c. Make superficial cuts along the dorsal side of the fish
d. Remove the rib bones
12. Your teacher instructed you to remove the Y-shaped spines embedded in the
flesh of the fish, which of these will you do?
a. Remove the spines near the caudal fin
b. Remove the spines along the dorsal side
c. Remove the spines along the lateral line
d. Remove the rib bones
13. The product specifications require removing the meaty section of the fish from
the backbone and ribs of the fish. Which of these will you do?
a. Cut the fish into steaks
b. Dress the fish
c. Debone the fish
d. Fillet the fish
14. If you are going to fillet a fish, which of these will you do first?
a. Split fish along the dorsal side from the head to the tail
b. Lay the fish on its side. Cut from just behind base of pectoral fin
round the back of the head
c. Cut fish across its body with a thickness of 1-2 cm.
d. Eviscerate the fish
15. To have an accurate data on the weight of the fish, which of these will you do?
a. Weigh the fish using standard weighing devices
b. Weigh the fish using improvised weighing devices
c. Weigh the fish before and after cleaning
d. Estimate the weight of the fish then record
16. In preparing a brine solution, you are instructed to prepare 10% brine solution.
How will you measure it?
a. 1 part salt, 8 parts water c. 1 part salt, 9 parts water
b. 1 part salt, 7 parts water d. 1 part salt, 5 pats water
17. How many grams of salt is applied in 700 grams of fish in Kench salting using
the
the ratio 1:7 by weight?
a. 100 grams of salt c. 200 grams of salt
b. 150 grams of salt d. 250 grams of salt
18. In preparing curing solution, the following are measured except one. Which is
not included?
a. vinegar c. sugar
b. salt d. oil
19. How many cups of salt is added to 27 cups of fish for curing using 1:3 ratio?
a. 10 cups c. 8 cups
b. 9 cups d. 7 cups

20. If you are asked to prepare a brine with a concentration of 20%, what is its
equivalent in terms of ratio?
a. 1:4 c. 1:5
b. 1:7 d. 1:9
21. In the preparation of a 25% brine solution, it has 1:5 ratio meaning it consists
of:

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 a. 1 part salt, 5parts water c. 1 part water, 5 parts fish
b. 1 part salt, 5 parts fish d. 1 part fish, 5 parts salt
22. How many volumes of water is added to salt to make a solution of 1:4 if the
salt weighs 250 grams/cup?
a. 1,000 ml of water c. 500 ml of water
b. 800 ml of water d. 900 ml of water
23. Which among the concentration of salt given below is required to kill most
species of unwanted bacteria?
a. 10% c. 20%
b. 25% d. !5%
24. In the ratio of preparing brine 1:9, what is the weight of the solution dissolved
in 250 grams of salt?
a. 2250 ml of water c. 1500 ml of water
b. 2500 ml of water d. 2000 ml of water
25. In using a salinometer to test for brine strength, at what concentration is 20º S
brine?
a. 250 grams of salt, 800 ml of water
b. 200 grams of salt, 800 ml of water
c. 250 grams of salt, 750 ml of water
d. 200 grams of salt, 750 ml of water
26. You are curing fish by salting them through the Kench or dry salting method.
Why do you need to remove the internal organs before curing with salt?
a. To remove the enzymes and microorganisms present in the viscera

b. To improve the appearance of the fish

c. To lengthen the storage life of the fish
d. To improve the texture of the fish
27. In what method of curing fish with salt starts with rubbing the fish with dry salt
granules before packing them to allow the formation of brine?
a. dry salting
b. brine salting
c. dry salting to make brine
d. fermentation
28. When smoking fish, why do you need to treat the fish with salt prior to
smoking?
a. to reduce moisture content through osmosis
b. to improve texture and taste of fish
c. to destroy microorganisms through plasmolysis of microbial cells
d. all of these
29. One of the steps involved in smoking fish is drying the pre-cooked fish for 1 – 3
hours. Why?
a. to slightly dry the fish
b. to slightly harden the fish
c. to facilitate formation of pellicle
d. to kill the microorganisms
30. Drying and dehydration are considered as a curing method of preserving fish.
Why?
a. because the fish is first treated with salt before drying naturally or
artificially
b. drying and dehydration involves the removal of moisture from the fish
c. because the fish muscles harden and cannot be acted upon by
enzymes and microorganisms
d. none of these

31. While curing the fish with brine, why do you need to cover the curing container?
a. to shorten curing time
b. to prevent contamination with germs and microorganisms from the air
and flies
c. to hasten the curing process
d. to prevent adulteration

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32. Why is it important to keep the fish being cured at room temperature or at a
low temperature?
a. to slow down microbial activity
b. to maintain the good condition of the fish being cured
c. both a and b
d. to harden the fish while curing
33. Why must the fish being cured with the curing solution like brine be thoroughly
submerged?
a. to keep the flies from coming in contact with the fish
b. in order for the fish to be thoroughly cured with the curing solution
c. to prevent contamination of fish while curing
d. to thoroughly preserve the fish
34. What happens if the fish being cured are kept in a place with a poor ventilation
and is quite hot?
a. the fish will not be thoroughly cured
b. the quality of fish will deteriorate due to microbial action
c. microbial activity increases resulting to spoilage
d. both a and b
35. To keep the fish submerged in the curing solution, which of these will you do?
a. cover with a ‘panakip’
b. cover with banana leaves
c. cover with a metal basin
d. cover with old newspapers
36. Why do you need to drain the brine cured fish?
a. to remove excess moisture
b. to let the fish oil drip away from the fish
c. to harden the fish
d. to facilitate pellicle formation
37. What method of drying the salted fish will you do if the product specification
requires you to naturally dry it?
a. artificial drying
b. drying with a dehydrator
c. sun drying
d. dry inside an oven
38. You are going to dry salted splitted fish. Which one will you do?
a. split the fish before salting
b. clean and wash the fish
c. cure fish with salt
d. spread fish on drying trays and dry
39. Your teacher assigned you to prepare the tools you will use in drying salted fish,
which of these will you prepare?
a. salting vat, wooden stirrer and aluminum trays
b. knife, forcep and wooden vat
c. bamboo trays
d. basin and mixing bowl
40. How will you properly package a smoked fish?
a. Pack them in metal containers.
b. Pack them in glass jars.
c. Pack the fish in polyethylene bags.
d. Wrap the fish with banana leaves.
41. Why do you need to drain the fish after washing?
a. to remove excess water
b. to let the oil drip

c. to improve texture of the fish

d. to dry the fish
42. Which of the following will you do if you are instructed to brine the fish?
a. Prepare a brine.
b. Soak the fish in the brine.
c. both a and b
d. none of these

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43. If you are going to pre-cook a fish before smoking, which of the following will
you do?
a. prepare a saturated brine
b. dip fish into the boiling saturated brine
c. drain the brined fish
d. boil the fish in plain water
44. How will you properly cool the fish after smoking?
a. place inside a freezer
b. aerate with an electric fan
c. place inside the setting cabinet for cooling
d. expose to natural air
45. Why do you need to properly package smoked fish?
a. to prevent contamination of the product
b. to improve the salability of the product
c. to improve product appearance
d. to improve texture of the smoked fish
46. Something that enters a process from the outside and is acted upon.
a. input c. yield
b. output d. none of the above
47. A systematic procedure of keeping a record for reference.
a. presentation c. documentation
b. input d. none of the above
48. A written record showing the input-output relationship.
a. documentation c. production report
b. input d. none of the above
49. A word meaning amount produced is:
a. input c. emulsion
b. output d. all of the above
50. How many grams is four kilos of mangoes?
a. one thousand grams
b. four thousand grams
c. three thousand grams
d. all of the above

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