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- 1. Multiple Choice
It refers to aquatic animal used as foods
Fish
Seafoods
Poultry
Foods from Sea
- 2. Multiple Choice
The process of cultivating some marine fishes in man-made fish pen such as the fish pens in Laguna Lake.
Agriculture
Water Culture
Aquaculture
Aquamarine culture
- 3. Multiple Choice
Connective tissue are found between muscle fibers in fish.
Mycommata
Stomata
Maximata
Mytocytes
- 4. Multiple Choice
A type of cut that the two fillet joined together by the underside skin
Fillet
Cube
Butterfly Fillet
Twin Fillet
- 5. Fill in the Blank
_________ is a type of preservation method that is ideal for storage for longer period. The temperature for this method is needed to be -18°C or 0°F or below.
- 6. Multiple Choice
The characteristics of fresh shrimps are
Intact head
Unpleasant odor
Transparent, firm
Seaweed like odor
- 7. Multiple Choice
___________ have oil all over their body while lean fish oil are concentrated in the ________.
Fat fish; heart
Lean fish; liver
Fat fish; (lean fish doesn't have oils)
Fat fish; liver
- 8. Multiple Choice
The two types drying are _________ that needed sunlight and _______ that uses natural force.
Sun drying; air drying
Photosynthesis; Wind drying
Sun drying; Wind drying
Heat drying; wind drying
- 9. Multiple Choice
A type of preservation which uses Salt (NaCl) as preservation agent.
Salting
Drying
Fermentation
Freezing
- 10. Multiple Choice
It is the hydrolization of protien in tissue of seafood. Kimchi (with shrimp), Bagoong, and patis are example of this type of preservation.
Salting
Fermentation
Freezing
Drying
- 11. Multiple Choice
He is the one who explains how salting in food preservation works
Louis Pasteur
Jean-Jacques Frazier
John Frazeir
John Frazeir
- 12. Multiple Choice
FIFO is a storing practices in preservation. What does FIFO means?
Fill in, fill out
First In, First Out
- 13. Multiple Choice
Two general method of cooking
Dry Heat Method
Moist Heat Method
Wet Heat Method
Saute
- 14. Multiple Choice
A process of removing the big and small bones of fish.
Boning
Deboning
- 15. Multiple Choice
A market form of fish that is dead but head, tails, fins and viscera are still attached.
Dead
Whole Dressed
Whole or round
Fillet
- 16. Multiple Choice
A market form of fish that has been eviscerated scales, fins, head and tail have removed.
Whole or Round
Dressed Fish
Dead
Fillet
- 17. Multiple Choice
A type of seafood that doesn't have backbone. i.e. squid, octopus and other related species
Mollusks
Vertebrates
Invertebrates
Chordata
- 18. Multiple Choice
A type of seafood that contains hard shell ( chitinous armour) to protect soft tissues.
Mollusk
Invertebrates
Crustaceans
Vertebrates
- 19. Multiple Choice
Fish from salt seas are good sources of ________________.
Magnesium and Calcium
Phosphorous and Calcium
Iodine and Phosphorous
Iron and Iodine
- 20. Multiple Choice
Canned fish are good sources of ________.
Iron
MSG (monosodium glutamate)
Sodium
Calcium
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