MODULE IV

TEST:
A. Directions: Carefully read the questions and choose the best answer from the
options given.
Write the letter only on your answer sheet.

1. Which of the following is an importance of packaging?

a. serves as a means of protecting the

goods for transport
b. enhances product market appeal
c. both a and b
d. advertise the product

2. What is the best packaging material for fish processed through canning?
a. tin can
b. polyethylene bag
c. thermoplastics
d. paperboard

3. If you are assigned to select packaging materials, which of these factors will you
consider?
a. appearance b. cover c. composition d. all of these

4. Which of the following makes packaging material ideal for packaging

finished/processed fishery products?
a. ability to reduce bacterial spoilage
b. can prevent odor formation
c. cheap and recyclable
d. both a and b

5. If you process fish by canning but you don’t have a can sealer in the school, will
you use tin
cans?
a. No, because they must be sealed with a can
sealer.
b. Yes
c. Maybe
d. I don’t know

6. Which of the following method is involved in packaging finished/processed

products?
a. Storing in corrugated fiberboard boxes
b. Storing in wooden boxes
c. Both a and b
d. None of these
7. If you are assigned to package smoked fish which of these will you do?
a. pack in tin cans
b. pack in glass jars
c. pack in plastic bags
d. pack in bamboo basket wooden box
lined with newspapers

8. When selecting packaging materials for dried and smoked fish which of these
characteristics
will you consider?

a. odor and gas proof

b. sturdy
c. inert
d. all of these

9. If you are to pack fermented fishery products, what do you think is the most ideal
packaging
material?

a. plastic bottles
b. bottles with plastic caps
c. tin cans
d. plastic laminates

10. What is the best packaging material for prickled fishery products>

a. glass bottles
b. tin cans
c. glass jars
d. plastic bottles

11. What method of sealing will you use when sealing packaged/finished fishery
products?

a. manual b. semi – automati c fully automatic d.all of these

12. Why are labels important?

a. provide consumers with information

b. protects consumers from misbranding and
adulteration
c. both a and b
d. none of these
13.You are assigned to label bottles with fish sauce. Which of the following method
will you
use?
a. manual labeling
b. mechanical labeling
c. both a and b
d. none of these

14What are some of the label requirements for packaged finished products?
a. name of the product
b. name and address of manufacturer
c. list of ingredients and nutritive content
d. all of these

15. At what temperature must you store pickled products?

a. refrigerated condition at 30C – 5

0C
b. 400C to 500C
c. 350C to 400C
d. 500C to 600C

16. Why are regulations on labeling of food products important?

a. To protect consumers against

misbranding and adulteration
b. To know the contents of the products
c. To attract the consumers to buy
the product
d. All of the above

17. Part of the label that indicates the true nature of food.

a. List of ingredients
b. Name of the product
c. Nutrition facts
d. None of the above

18. Why is labeling important in packaged finished/processed products?

a. It provides consumers with relevant

information.
b. It identifies the firm responsible for the
product.
c. It protects consumers against misbranding
d. All of the above
19. What is the ideal temperature for storing packaged smoked products?

a. 30 – 35 o C b.0 – 1 o C c. 3 – 5 o C d. none of the above

20.Total weight of a commodity is

a. net weight
b. drain weight
c. gross weight
d. none of the abov

B. Directions: Place a check (✓ ) mark on the blank if the statement is correct and
() if it is

wrong.
1. Sterilize the packaging materials before using.
2. The main requirement in packaging fish is reduction of fat
oxidation.
3. Use water proof packaging materials in packing food/fish
product.
4. Thermosits are plastics that hardened when heated and
soften when cooled.
5. Packaging is a container.
C. Write True if the statement is correct and False if it is not. Write the answers on
your answer
sheet.
1. There must be enough ventilation in the storage room of
packaged products to prevent heating.
2. It is important to check the condition of packaged
finished products.
3. In packing fermented fish in bottles, use plastic caps to
prevent rusting.
4. Seal the containers tightly so that microorganisms
cannot enter into it.
5. The importance of wrapping processed fishery products
is to protect food from physical and chemical spoilage.