AGRICULTURE AND FISHERY ARTS

LET REVIEWER UNIVERSITY

1. Major component of fish is __________.
A. Water C. protein
B. Lipids D. All of the above
2. The fat in fish ranges from 0.2-2.5% but in tropical fishes the amount of fat rarely exceeds _______%.
A. 5 C. 15
B. 10 D. 20
3. In this type of freezing, a continuous flow of cold air is passed over the product.
A. air blast C. plate
B. spray D. immersion
4. These are substances which are used to impart color or shade to a food.
A. food colors B. thickeners and vegetable gums
B. flavor enhancers D. humectants
5. Freezing storage temperature is about __________ºC.
A. -1 C. 0
B. -30 D. none of the above
6. Fish protein concentrate with high fat content is susceptible to ___________.
A. Rancidity C. fungal attack
B. off-odor D. off-flavor
7. _____ is also known as trepang, balatan or balat.
A. Puffer fish C. Sea urchin
B. Sea cucumber D. none of the above
8. Live or smelly shells can be dumped or soaked in a 50% solution of chlorine in a process called?
A. Freezing C. bleaching
B. rotting out D. none of the above
9. ______ is caused by the algal blooms of the dinoflagellate Ptychodiscus Breve. Symptoms are similar to PSP
except that paralysis does not take place and it is rarely fatal.
A. Neurotic shellfish poisoning C. Amnesic shellfish poisoning
B. Diarrheic shellfish poisoning D. Paralytic shellfish poisoning
10. Fish silage is used for -
A. pig nutrition C. poultry nutrition
B. fish nutrition D. all of the above
11. Importance or function of packaging:
A. Container or protection C. medium of communication
B. means of minimizing cost D. all of the above
12. An ingredient added in the pickling or marinating solution -
A. Vinegar C. salt
B. Sugar D. all of the above
13. ______ are microscopic one-celled organisms which are found in the environment.
A. Bacteria C. Parasites
B. Fungi D. Virus
14. ______ can be defined as the enclosure of products, items or packages in a pouch, bag, cup, glass, can and other
materials for the purpose of containment, protection and or preservation, communication and utility or
performance.
A. Packaging C. Container
B. Boxing D. all of the above
15. Fish form sold in the market -
A. Whole steaks of live fish C. fillets or butterfly fillets
B. Spitted D. all of the above
16. A step-in surimi production where the remaining scales, connective tissues, and small bones are removed.
A. Straining C. mixing
B. Steaming D. none of the above
17. The _______ process involves the placing of fish in the freshest possible condition into the can, removal of air by
heat treatment, and hermetically sealing the lid and sterilizing the fish by further processing.
A. Canning C. surimi
B. Tinabal D. smoking
18. _____ is carried out by rubbing fish with salt just before packing and each layer of fish is sprinkled with salt.
A. Dry salting or kench process C. Wet salting

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 B. Drying D. none of the above
19. A container used for canning -
A. Glass C. tin cans
B. aluminum cans D. all of the above
20. _________ thawing can be done efficiently by putting the fish on open mesh trays stacked on frames or trolleys
in a tunnel not more than 2 m high.
A. Still air C. Air blast
B. Vacuum D. Electrical methods
21. A procedure involved in ____ include: a) secure raw material; b) preparation of raw material; c) filling into cans;
d) exhausting; sealing; e) heat processing; f) cooling; and g) storage.
A. Canning C. smoking
B. Marinating D. pickling
22. Quality Control is a part of an integrated system called _______.
A. quality assurance C. accreditation
B. product inspection D. product patent application
23. ____ is a type of smoking of fish.
A. hot smoking C. cold smoking
B. liquid smoke application D. all of the above
24. are prevalent and found in marine fish all over the world especially in the gut of fish or encysted in the flesh.
A. Protozoa C. Flatworm
B. Roundworm crustacea D. all of the above
25. _____ are obtained from certain species of fish or from the waste material from the processing of fish. These are
mainly esters of fatty acids and glycerol or triglycerides, which as the name implies are three fatty acids attached
to a glycerol molecule.
A. Fish oils C. Carrageenan
B. Enzymes D. None of the above
26. An advantage of using glass container for home canning -
A. re-usable C. easy to open and re-seal
B. minimal chemical reactions D. all of the above
27. Type of knife used for cutting fish -
A. filleting or skinning knife C. block fillet knife or kippering knife
B. gutting knife or splitting knife D. all of the above
28. _____of the data must ensue when all the information regarding product and process has been collected.
A. Process analysis or analysis C. Storage
B. Discussion D. Encoding
29. Plastics are composed of very large molecules called ______.
A. Polymers C. anomers
B. Monomers D. fiberglass
30. _____ and recording of data are key elements of the HACCP System.
A. Evaluating C. Monitoring
B. Arranging D. Reproduce
31. _____ are substances added to foods to prevent or inhibit growth of spoilage organisms. These are also used in
improving the shelf life of salted, dried and smoked aquatic products.
A. Preservatives C. Antioxidant
B. Antibiotics D. Enzymes
32. ____ includes processes such as screening, flow equalization, sedimentation, etc. while secondary processes
include dissolved air floatation and a range of biological treatment processes when a higher level of purification
is expected.
A. Preliminary treatment C. Final treatment
B. Exploratory activity D. none of the above
33. A main component of seaweeds:
A. Carbohydrates C. proteins
B. Minerals D. all of the above
34. Microorganism causing spoilage -
A. Molds C. bacteria
B. Yeasts D. all of the above
35. ________ is a preventive strategy that is standardized and formalized to control all factors affecting the safety
and quality of food. This concept is mainly concerned with manufacturing food that is safe to eat but can be
applied to aesthetic and commercial aspects of quality as well.
A. Critical Path Management (CPM) C. Hazard Analysis Critical Control Point (HACCP)
B. Zero defects D. Program Evaluation Review Technique (PERT)

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 36. Some commonly used pricing approaches include -
A. target pricing C. cos- oriented approach
B. both A and B D. none of the above
37. Which of the items below is an important factor in maintaining the quality of newly caught fish?
A. low temperature C. Speed and care
B. cleanliness D. all of the above
38. Must be immersed in clean flowing salt water for a number of hours before marketing for purification purposes.
A. oysters and mussels C. trepang
B. fish D. prawn
39. Bacteria that thrive best between high and low temperatures are called -
A. Thermophilic C. psychrophilic
B. Mesophilic D. facultative
40. The manufacture of good _______ products of consistent quality depends on the maintenance of specific levels
of moisture, fat, salt and degree of smoke deposition.
A. Dried C. smoked
B. Canned D. salted
41. _____ is not a stage in the freezing process.
A. Removal of heat C. Crystallization of water
B. Further cooling of frozen fish D. Fish thawing
42. Spoilage is faster if the temperature of the fish is -
A. Maintained C. decreased
B. Increased D. allowed to fluctuate
43. A smoking process in which the smoke particles acquire an electrical charge (usually a positive charge) by
passing through a high voltage field.
A. Electrostatic smoking C. Hot smoking
B. Cold smoking D. Liquid smoking
44. Classification of bacteria according to oxygen requirement -
A. Aerobic C. anaerobic
B. Facultative D. all of the above
45. _____ are fuzzy or cottony organisms that grow on the surface of the food.
A. Molds C. Yeasts
B. Bacteria D. Virus
46. Classification of yeasts as to shape -
A. lemon and false mycelium C. spherical
B. elongated D. all of the above
47. _____ is a process of cooling the fish to as low as temperature as possible without freezing them.
A. Freezing C. Chilling
B. Icing D. Cooling
48. _____ waste from nuclear reactors which are discharged into the sea and nuclear fall-out from underground
nuclear bomb testing may accumulate in aquatic foods.
A. Radioactive isotopes C. Neurotoxins
B. Nuclear warhead D. Neuro-isotopes
49. Major preservative used in fish curing -
A. solar salt C. smoke
B. acetic acid D. all of the above
50. Method of salting -
A. dry salting (kench curing) C. brine salting and fermentation
B. dry-salting to make brine D. all of the above
51. Used as a packaging material -
A. Plastics C. wood-pulp based material
B. A and B D. none of the above
52. _____ is recommended for lean fish due to oxidation problems in fatty fish.
A. Dry salting C. Brining
B. Pickle curing D. none of the above
53. _____ comprises a wide range of materials that can be molded, cast, extruded or laminated into various
shapes. It is manufactured from petroleum, natural gas and coal.
A. Plastics C. Wood
B. Rubber D. Steel
54. _____ is a process where fish is exposed to wood smoke until it is golden brown.
A. Drying C. Chilling
B. Smoking D. Smudging

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 55. Occurred after eating cultured blue mussel in East coast of Canada. Symptoms differ considerably from slight
nausea and vomiting to loss of equilibrium and central neural deficiency as well as confusion and memory loss.
Caused by a diatom called Nitzshia Pungens F. Multiseries.
A. diarrheic shellfish poisoning C. amnesic shellfish poisoning
B. neurotic shellfish poisoning D. none of the above
56. Type of smoking -
A. hot smoking C. cold smoking
B. A and B D. none of the above
57. _____ is the application of heat to food in a hermetically sealed container at a temperature and for a period of
time sufficient to destroy any yeast, mold, and enzymes and to render inactive any bacterial cell
or spore for a definite period of time.
A. Pickling C. Marinating
B. Canning D. Processing
58. _____ time is the time taken to reduce the temperature of fish flesh from its initial temperature to a given
temperature.
A. Heating C. Smoking
B. Freezing D. Canning
59. Variation in the proportion of fat in fishes is reflected in the percentage of water, since fat and water usually
make up around ___% of the flesh.
A. 40 C. 80
B. 60 D. 70
60. Bacteria that thrive best at low temperature are called -
A. Thermophilic C. psychrophilic
B. Mesophilic D. facultative
61. The amount of fat in fish is relatively small compared to:
A. pork C. chicken meat
B. beef D. all of the above
62. A good package provides helpful guides (identifies the product and its origin, its use, its storage, and its
nutritional content to consumers in the use of the product.
A. medium of communication C. means of minimizing cost
B. protection D. none of the above
63. Fine shells can be buried in soft sand in the shade for __________.
A. rotting out C. bleaching
B. boiling D.
64. In fish, more of this vitamin can be found in the skin than in the flesh -
A. retinol C. riboflavin
B. thiamine D. all of the above
65. Fresh fish spoilage is mainly bacterial in nature aided by:
A. fungi C. heat
B. enzymatic activity D. mildew
66. Smoke generation in fish smoking is affected by:
A. Temperature C. relative humidity (RH)
B. smoke velocity, density and air flow D. all of the above
67. High concentration of salt will result to development of ________ in the salted fish.
A. Toxin C. bitterness and brittleness
B. "pinking" D. A and C
68. Random routine check of salt and acid content in the end-product can prevent defects in ____ product.
A. Marinated C. smoked
B. Canned D. all of the above
69. ______ results to the weakening, softening and discoloration of fish tissues.
A. Glycolysis C. decomposition
B. autolysis D. degeneration
70. A good sanitizer or disinfectant does not possess the following property:
A. effective germicide C. easy to dissolve in water and low level of toxicity
B. stable in concentrated form D. significantly corrode metal or plastic
71. ______ is a process which produces a commercially sterilized product that is shelf-stable for several months.
A. Canning C. Smoking
B. Drying D. Fermenting
72. ______ must not be handled frequently after harvest because they are very delicate; also, can be held alive in
seawater for considerable lengths of time.
A. Squids C. Crabs

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 B. Lobsters D. Seaweeds
73. The components of fish vary greatly from species to species, and also from individual to individual depending
on:
A. Age C. sex
B. Environment D. all of the above
74. Bacteria whose optimum temperature is high are called -
A. Thermophilic C. psychrophilic
B. Mesophilic D. facultative
75. The greatest change in chemical composition of fish is exhibited by the ___________.
A. lipid fraction C. protein coagulants
B. fat solubility D. collagen elasticity
76. The number of vitamins in fish varies widely from species to species and throughout the year and the _____ of
fish is particularly rich in Vitamin A, B group, B1, B2, B12 and D3
A. red meat C. viscera
B. head D. bones
77. Proteins are composed of building blocks called __________.
A. amino acids C. Matter
B. calcium D. fats
78. The most common and useful way of chilling the fish catch is by _________.
A. refrigerating C. use of dry ice
B. spray chilling D. wet icing
79. Type of smokehouse -
A. Drum or variation of drum type C. concrete with metal chamber for smoking tray
B. clay pot D. all of the above
80. Fish is stored in single layers, gut cavity down on a bed of ice; sometimes a little ice is spread on top.
A. shelfing C. storage bins
B. filleting D. layering
81. Essential amino acid present in fish but are lacking in cereal and root crop-based diets -
A. lysine C. methionine
B. D and B D. A and C
82. The preferred method of storing fish in ice.
A. boxing C. shelfing
B. bulking D. filleting
83. A step-in smoking leading to the preservation of fish -
A. Salting C. heat treatment
B. smoke deposition D. all of the above
84. The final destiny of manufactured products is in hands of the consumers. In this sensory method, the panelists
are the consumers who are untrained but base their evaluations primarily on their own feelings
and perceptions of a product.
A. analytical method C. descriptive method
B. systematic method D. Acceptance or Preference Method
85. The choice of ____ for keeping fish will greatly determine the end quality of the iced product.
A. containers C. contrivance color
B. covering D. box size
86. _____ is not commonly used as a type of plastic box material.
A. Polyethylene C. Polystyrene
B. Polypropylene D. Polyvinyl chloride
87. Cellulose is commonly known as:
A. Plastic C. rubber
B. Cellophane D. paper pack
88. Freezing will keep fish, under proper condition for _____ without considerable changes in quality.
A. one to two weeks C. several months
B. indefinitely D. none of the above
89. Also termed as "slush ice" which is a mixture of seawater and crushed ice used for fish catch chilling.
A. Chilled Seawater or Ice Slurry C. tube ice
B. dry ice D. crushed ice
90. Fish contains between _____ % water depending upon the species.
A. 60-80 C. 10-20
B. 20-30 D. 40-50
91. Harvested fresh for local consumption should be washed in clean seawater then packed properly in baskets
with banana leaves as covering.

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 A. seaweeds C. catfish
B. tilapia D. oysters
92. _____ is the most common practice in keeping the freshness of fish through the reduction of temperature to
some point below (-2 to -4° C for super chilling) or above (between 0 to 5º C) the freezing point of water in the
fish muscle.
A. Washing C. Disinfecting
B. Chilling D. none of the above
93. Water in fish flesh begins to freeze at temperatures between _____ °C.
A. -1 and -3 C. 1-5
B. 5-10 D. none of the above
94. Is used in hygienic cleaning procedure-
A. detergents C. sanitizers
B. disinfectants D. all of the above
95. Type of freezing -
A. Slow C. Quick
B. none of the above D. both a and b
96. Is not a method of freezing fish?
A. air blast freezing C. contact or plate freezing
B. spray or immersion freezing D. liquid nitrogen freezing
97. Spoilage of fish due to ____ mainly occurs during storage in ice or in frozen condition.
A. chemical changes C. autolysis
B. bacterial action D. glycolysis
98. _____ are harvested from the wild and ponds should be cleaned thoroughly and protected from high
temperatures.
A. Shrimps C. Sharks
B. Turtles D. Lobsters
99. Must be landed alive. They should be protected from direct sunlight and kept moist at all times. They can be
kept alive for about 24 hours as long as the humidity is high.
A. lobsters C. Chanos
B. T. Rhombus D. P. Monodon
100. _____ is the process of reducing the number of living micro-organisms (but not the spores) in the plant to a
level judged safe by public health authorities.
A. Sanitation C. Cleaning
B. Washing D. none of the above
101. Attribute of a proper packaging material -
A. should "fit" the product C. has degree of impermeability to air and water.
B. airtight D. all of the above
102. Frozen products must be kept frozen in a cold store at the recommended storage ______.
A. Temperature C. size
B. Environment D. material
103. Frozen fish undergo some changes during storage such as the gradual development of off-flavors and off-odors
and other ____ deterioration.
A. Physical C. muscle
B. Color D. skin
104. ________ can be a cheap and easy way of thawing whole fish, provided an ample supply of clean water is
available.
A. Thawing in water C. Warm water immersion
B. Water drip D. Water dispersion
105. If air containing water vapor is cooled, it inevitably reaches a temperature below which water begins to
condense as liquid; as it does so, a large amount of heat is released. When water vapor condenses on the surface
of frozen fish, the heat liberated is at once absorbed and finally thaws the fish. This is the principle involved in -
A. Vacuum thawing C. Thawing in air
B. Thawing of frozen products D. Thawing in water
106. Fish must be sorted according to species and size without delay and kept at _________.
A. low temperature C. banyeras
B. home D. cabinet
107. Because milkfish is spiny ___ is done to improve its acceptability to a wider range of consumers.
A. Smoking C. Deboning or Removal of Bone
B. Canning D. drying
108. Frozen tuna or bonito becomes dark brown or dark red during cold storage due to oxidation of hemoglobin in
the ____ and myoglobin in the meat.

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 A. Blood C. kidneys
B. Flesh D. eyes
109. ____ in tuna meat is due to the presence of Trimethylamine Oxide (TMAO) in the flesh, and other factors such
as myoglobin content, cysteine concentration and cooking conditions.
A. Greening C. Blackening
B. Fungus D. Discoloration
110. The browning or blackening of frozen shrimps and prawns is termed as _______.
A. Melanosis C. fungal infection
B. Discoloration D. greening
111. _____ is one of the earliest techniques for preserving fish and acts by lowering the moisture content of the fish
to the point where bacterial and enzymatic activities are retarded.
A. Salting C. Brining
B. Drying D. Smoking
112. Salt is used in almost all methods of fish preparation either as -
A. Condiment C. flavoring agent
B. accessory preservative D. all of the above
113. Bacterial purification of mussels and oysters using recirculating seawater sterilized with ultraviolet radiation can
also be termed as -
A. UV sterilization C. depuration
B. microorganism purification D. intensity boiling water
114. Salt ____________is of prime importance when salting fish since they will have a great effect on the quality of
the end product.
A. quality and type C. cost
B. source D. packaging
115. The major cause of spoilage of fish flesh is contamination with ___________.
A. bacteria C. enzymes
B. dirt D. fungi
116. The word _____ means the absence of visible dirt or unwanted matter.
A. removal C. clean
B. sanitize D. wash
117. Calcium and magnesium chloride are hygroscopic, and at high relative humidity’s can cause ____ of the salt.
A. Hardness C. flakiness
B. Wetness D. brittleness
118. Pure common salt is __________% sodium chloride (NaCl).
A. 100 C. 99.9
B. 95 D. 90
119. The ____ process usually does not affect the nutritional value or flavor of the product, and ideally there should
be no discernible difference between the fresh and the preserved food.
A. Freezing C. drying
B. Salting D. canning
120. The rate of __ will depend on the storage temperature and the extent of temperature fluctuation.
A. quality loss C. fish color deterioration
B. decomposition D. none of the above
121. Freezing is a way of stopping, either partly or entirely, the deteriorative activities of ______.
A. Microorganisms C. enzymes
B. Bacteria D. none of the above
122. The freezing methods employed depend on the _____ of product to be frozen.
A. Type C. cost
B. Source D. appearance
123. The freezing time must be as short as possible to prevent _____ loss.
A. Color C. taste
B. Odor D. quality
124. Microorganisms stop multiplying around _____________, and the activity of enzymes (either microbiological in
origin or inherent to the fish) is in general rapidly reduced or re-directed as the temperature is reduced below
the freezing point of about -1ºC.
A. -10°C and below C. 10ºC
B. above 10°C D. none of the above
125. ________ salting can be brining or pickle curing.
A. Dry salting or kench process C. Drying
B. Wet salting D. none of the above

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 126. In wet salting, _____ is done by placing fish in a solution of salt and water (usually saturated) until the desired
salt concentration is attained in the fish.
A. Brining C. drying
B. Smoking D. canning
127. In wet salting method, ____ starts as a dry salting method.
A. Brining C. kench process
B. salt burn D. pickle curing
128. _____ is characterized by a peppering of light brown spots of fawn spots.
A. Dun C. Slimming
B. Reddening D. Souring
129. This condition is due to improper salting which results to uneven distribution of salt throughout the muscles
of the fish.
A. Souring C. slimming
B. salt burn D. "putty "fish
130. ____ is somewhat related to slimming during which degradation bacteria gain a hold when the temperature
is too high. This occurs in the thick parts of the salted fish where the rate of increase in salt concentration is
slowest.
A. "Putty" fish C. Salt burn
B. Souring D. none of the above
131. Drying to moisture content below ______ % prevents the growth of many spoilage organisms while mold
growth is completely suppressed only at 10 % moisture content.
A. 10 C. 15
B. 20 D. 35
132. The removal of __________ is accelerated by the passing wind or air currents that carry away the surface
water of the fish.
A. Moisture C. vitamins
B. Odor D. heat
133. ______ starts when the water on or near the surface of the fish has already evaporated. It is generally
characterized by a slowly decreasing rate of drying.
A. Falling rate period C. Constant rate period
B. both A and B D. none of the above
134. _____ is a popular fermented fish product from the Visayas commonly using parrot fish and tuna.
A. Fish paste C. Guinamos
B. Binulad D. Tinabal
135. This is the most common defect of salted and dried fishery products which is caused by the presence of some
species of halophilic bacteria which have a pink or rose color.
A. "pink" or reddening C. dun
B. Slimming D. souring
136. An additive that enhance texture and insure uniform consistency of fish product.
A. thickeners and vegetable gums C. humectants
B. flavor enhancers D. food colors
137. During fish drying, the factor affecting the falling rate period is -
A. product shape C. temperature and salt content
B. relative humidity and salt content D. all of the above
138. A basic type of carrageenan.
A. kappa-carrageenan C. iota-carrageenan
B. lambda-carrageenan D. all of the above
139. _____ are constructed from an ordinary wood and used primarily as a guide so that exact sizes of fish that fit
into the different containers are cut easily.
A. Hatchet board C. Deep enamel tray
B. Colander D. Cutting board
140. Type of drying where heat is transferred to the fish from heated air or a heated surface and air movement
above the fish removes moisture.
A. air or contact drying C. radiation drying
B. humidity drying D. heat transfer drying
141. This method of drying uses conduction by contact with a heated surface or radiation to evaporate the water,
which is removed by the vacuum pump.
A. vacuum drying C. sun drying
B. freeze drying D. Fermenting
142. A method of drying aquatic product -
A. contact drying C. freeze drying

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 B. vacuum drying D. All of the above
143. ________ depends on the attainment of very low pressures by highly efficient vacuum pumps in a sealed
chamber containing the product.
A. Freeze drying C. Vacuum drying
B. both A and B D. none of the above
144. Psychotropic gram-negative genera such as Pseudomonas, Alteromonas, Moraxella, Acinotobacter,
Flavobacterium, Cytophaga and Vibrio are predominant in _________ fish.
A. marine C. benthic
B. bacillus D. freshwater
145. In ________ fish, the most active specific spoilage organisms (SSO) are gram-negative, psychotropic rods such
as Alteromonas putrefaciens and certain Pseudomonas, Vibrio and Aeromonas.
A. Dried C. Canned
B. smoked D. chilled
146. ________ is a typical specific spoilage organism (SSO) for the aerobic chill spoilage of many fish from
temperate waters.
A. Shewanella Putrefaciens C. Vibrio
B. Aeromonas D. Pseudomonas
147. Breakdown of glycogen -.
A. autolysis C. enzymatic stoppage
B. glycolysis D. none of the above
148. ________ when applied to fish preserves resulted from the combined effects of drying, salting, heat
treatment (if precooked) and the deposition of chemicals produced from the burning of wood.
A. Smoking C. Pickling
B. Smudging D. none of the above
149. _________ smoke house is characterized by uniform product, hygienic preparation, less health risks to
workers and others.
A. Drum C. Mechanical
B. Concrete D. Clay pot
150. The main commercial value of ____ lies in the products derived from them (phycocolloids) which have the
ability to form gels and colloidal suspensions.
A. Fish C. fish liver oil
B. Seaweeds D. none of the above
151. ________ are protein substances present in the muscle and in the gut of fish that initiate or speed up chemical
reactions.
A. Enzymes C. Methionine
B. Lysine D. Arginine
152. Mold and bacterial spoilage occur due to the high _______ content of the smoked product.
A. Bacterial C. fungal
B. Dirt D. moisture
153. A producer chooses different channels to reach various markets to ensure that buyers can conveniently buy
A. what they want C. when they are ready to buy
B. where they want it D. all of the above
154. ________ are people who operate independently and buy in bulk from the manufacturers or producers.
A. Retailers C. Consumer
B. Wholesalers D. Producers
155. Is a method of hastening fermentation?
A. physical means C. application of enzymes
B. use of acid D. all of the above
156. Occur naturally in some foods that exhibit strong antioxygenic properties -
A. natural antioxidants C. synthetic antioxidants
B. oxidation D. all of the above
157. Cryoprotective additives in the form of _________ such as sucrose and sorbitol are commonly added to surimi
before freezing to reduce protein denaturation brought about by the freezing procedure.
A. Carbohydrates C. protein
B. Fat D. enzymes
158. _________ pollutant is released when chemicals from industrial processes (organic) find their way into the
aquatic environment and the ultimately small amounts of these end up in fish.
A. Inorganic chemicals C. Organic compounds
B. both A and B D. Radioactive isotopes
159. A semi-processed frozen minced fish protein, where the minced meat has undergone leaching by water, and
additives such as sugars and polyphosphate have been added.

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 A. fish paste C. surimi
B. tinabal D. all of the above
160. Fish lipids differ from mammalian lipids because fish lipids consist of long fatty acids (14-22 carbon atoms)
which are highly _________.
A. saturated C. perishable
B. volatile D. unsaturated
161. Fish fat is rich in high-grade polyunsaturated fatty acids, the so called:
A. omega 3 C. omega 13
B. alpha 14 D. beta-carotene
162. _______ is a significant step in surimi production for it improves gel-forming capacity.
A. Leaching or washing C. Dehydration
B. Straining D. Mixing
163. Is used to prevent foods from drying out.
A. thickeners and vegetable gums C. humectants
B. food colors D. flavor enhancers
164. _______ is done using either a continuous operation with a screw press, hydraulic press, or a centrifuge.
A. De-watering or dehydration C. Straining
B. Pressing D. none of the above
165. This can be used for heat sterilization without over-cooking for all-plastic rigid or pouch containers.
A. Microwave canning C. Boiling
B. UV D. none of the above
166. The species of fish usually processed as fish meal are those with low fat content by employing:
A. wet reduction process C. dry reduction process
B. acid method D. None of the above
167. Use of fish oil -
A. in nutrition C. medical and pharmaceutical
B. A and B D. none of the above
168. Composition of fish meal include -
A. protein and fat C. ash, moisture and crude fiber
B. both A and B D. syrup
169. A humectant used in foods:
A. propylene glycol C. polydextrose
B. hydrogenated glucose syrup D. all of the above
170. The most important middlemen along the channel of distribution.
A. Wholesalers C. retailers
B. agents and brokers D. all of the above
171. Use of seaweeds:
A. Food C. Animal feeds
B. Fertilizers D. all of the above
172. Is a colloidal product made from seaweeds?
A. Agar C. alginates or alginic acid
B. Carrageenan D. all of the above
173. ____ is a powdered form of fish suitable for human consumption; the protein is more concentrated than in
the raw material.
A. Pulvuron C. Fish Protein Concentrate
B. Minced fish D. Fish paste
174. Generation of smoke is commonly done by sufficiently raising the temperature of ________ to produce smoke
but not flame.
A. Kerosene C. wood sawdust or chips
B. LPG D. diesel oil
175. Is not a method of Fish Protein Concentrate preparation?
A. Chemical C. biological
B. Enzymatic D. physical
176. This method of drying is mainly employed using the energy of the sun to evaporate the water and air currents
to carry away the vapor.
A. sun drying C. sun exposure
B. sun heating D. sun augmentation
177. Is a method of processing fish meal?
A. wet reduction process C. dry reduction process
B. both A and C D. none of the above

10 | L E T R E V I E W E R U N I V E R S I T Y
 178. This fish meal processing method is generally applied to fatty fish and combines meal manufacture and oil
production.
A. wet reduction process C. dry reduction process
B. ensiling D. acid method
179. Nutritional value of fish meal includes(s):
A. Protein C. Vitamins
B. fats and minerals D. all of the above
180. Fish has a high water or moisture content that ranges from ______ %.
A. 66-81 C. 82-90
B. 50-60 D. none of the above
181. Prices change as a result of the interaction between the market forces of _______.
A. Traders C. supply and demand
B. Capitalist D. commerce
182. include a sulphonic amino acid, is often a major component of nitrogenous extractives mainly from marine
invertebrates.
A Taurine C. Fluorides
B. Sodium D. Selenium
183. This is a chemical intoxication caused by ingestion of foods that contain high levels of histamine.
A. biogenic amines C. biogenic amide
B. hysterogenic amide D. histaminic amide
184. ______ is the breakdown of organic substances into simpler components mainly by the action of enzymes
aided by microorganisms.
A. Fermentation C. Salting
B. Decomposition D. Spoilage
185. Many of the harmful or waste substances discarded by man find their way into the seas, rivers, and lakes and
will result to:
A. contamination with pollutants C. garbage disposal
B. waste disposal D. water discoloration
186. ______ is the liquid product made from minced fish or fish offal, usually prepared through the addition of
acid or fermentable sugars, which favors growth of lactic acid bacteria to prevent bacterial spoilage.
A. Fish silage C. Fish meal
B. Fish oils D. Fish protein
187. These are the people who buy or sell on behalf of companies and function on a commission basis.
A. Producers C. wholesalers
B. Retailers D. agents and brokers
188. The method of ________ will contribute considerably to fish quality.
A. Poaching C. catching
B. Patrolling D. all of the above
189. In free enterprise economy, ____ continue to play an important role in the distribution function. They are the
ones who makes the products available at the right time, at the right place, and at the right quantity.
A. middle men C. traders
B. capitalists D. customers
190. ______ is dried fishery product from excess catch, waste material from fish processing plants, rejects and
market surpluses.
A. Fish silage C. Fish meal
B. Dried fish D. all of the above
191. A bar code consists of:
A. a 13-digit number C. the first 2 identifying the country of origin
B. the next 5 identifying the manufacturer D. all of the above
192. ______ is the sum of money that a willing buyer and a willing seller agree to exchange for goods or services
in a normal business transaction.
A. Capital C. Payment
B. Price D. Salary
193. ______ are used nowadays as an alternative to tin cans and glass containers.
A. Retort pouch packs C. Plastic can
B. Glass D. none of the above
194. Aquatic products are distributed in the form of -
A. Fresh or chilled products C. frozen products
B. canned products and cured products D. all of the above
195. _________ are added to foods to ensure that oil and water mixtures do not separate into layers.
A. Emulsifiers C. Stabilizers

11 | L E T R E V I E W E R U N I V E R S I T Y
 B. Enzymes D. Antioxidants
196. Among the ______ allowed in foods are the polysorbates, lecithin, the mono and di-glycerides of fatty acid, the
acetic and fatty acid esters of glycerol, the citric and fatty acid esters of glycerol, sucrose esters of fatty acids,
the ammonium salts of phosphatidic acid and many esters of glycerol and the fatty acid.
A. Antioxidants C. emulsifiers
B. Antibiotics D. all of the above
197. ____ is a type of plastics manufactured through die extrusion of plastic granules using an extruder.
A. Films C. Rigid
B. Hard D. all of the above
198. The rate of ______ in fish is dependent upon temperature and can be retarded by keeping the fish at low
temperature just above the freezing point.
A. self-digestion C. drying
B. enzymatic stoppage D. none of the above
199. Excessive dehydration and cross-tainting during distribution and storage affect the quality of the ______
product. These quality defects are the results of improper packaging and extended storage.
A. Marinated C. fermented
B. Frozen D. none of the above
200. _____ is a method of extraction of fish body oils.
A. wet reduction process C. solvent extraction
B. dry reduction process D. all of the above
201. The reaction of unsaturated lipid with oxygen -
A. auto-oxidation C. decomposition
B. chemical spoilage D. none of the above
202. ______ are made of two or more basic films held together by adhesives.
A. Xerox C. Laminates
B. Cellulose D. Acetate
203. ______ is the removal of air from the pack during the sealing process to preserve oxygen-sensitive products.
A. Sealed packaging C. Vacuum packaging
B. Laminate packaging D. Cellulose packaging
204. ______ from the digestive tract plays a significant part in the autolysis in ice or in frozen condition.
A. Protein C. Blood
B. Water D. Enzyme
205. Some foods contain chemical substances which mimic the fish poisoning toxins thus, resulting in a type of
_____ reaction.
A. Allergic C. nervous
B. Aggressive D. none of the above
206. Fish meat is more open to microbial attack because fish muscles have a relatively low amount of ____
compared with mammalian muscle, hence, final post-mortem pH is therefore higher.
A. Glycogen C. density
B. salt D. Neuro-activity
207. A virus discharged in human feces and finds their way into domestic sewage and may cause seafood -
associated diseases such as -
A. Hepatitis - A (HAV) C. Norwalk virus or Snow Mountain Agent
B. Calicivirus/Astrovirus D. all of the above
208. One of the major causes of odors in _____ production is the inclusion of spoiled raw materials.
A. fish meal C. dry fish
B. smoked fish D. canned fish
209. _______ is one of the most potent and stable marine toxins known.
A. Ciguatoxin C. Cyanide
B. DDT D. Neurotoxin
210. _______ grain salt is more appropriate when dry salting fish.
A. Medium C. Large
B. Fine D. none of the above
211. A packaging method -
A. Modified Atmosphere Packaging (MAP) C. Vacuum Packaging
B. None of above D. All of the above
212. _______ helps large retailers improve their inventory control.
A. Name of food C. Bar coding or bar codes
B. Product weight D. none of the above
213. Which of the items below is not a method of storing iced fish?
A. bulking C. boxing

12 | L E T R E V I E W E R U N I V E R S I T Y
 B. shelfing D. conveyor
214. Quality refers to the array of characteristics that occur naturally in the harvested raw material.
A. Intrinsic C. Extrinsic
B. Accreditation D. Assurance
215. Fermentation of aquatic products takes 6 to _______ months.
A. 12 months C. 8 months
B. 9 months D. 10 months
216. Factor that affect intrinsic quality -
A. species or identity C. size
B. condition, composition and season D. all of the above
217. _______ is applied regularly to various frozen products, heat-processed fish products, and products which
are eaten raw.
A. Microbiological quality control C. Ocular inspection
B. Sensory evaluation D. Packaging test
218. Quality Control must be practiced actively at all stages from capture or harvest to _______.
A. Display C. consumption
B. Marketing D. final inspection
219. _______ are organisms that require a host in order to survive, living on or within it and depending upon it for
some of their essential requirements, particularly nutrients.
A. Saprophyte C. Commensal
B. Parasites D. none of the above
220. The present approaches of these measures are geared toward combining environmental consideration into the
development process at the planning stage of the production through zoning areas for activities, legal
requirements to carry out environmental impact assessments and the need for industries to incorporate
approved waste disposal plans.
A. regulatory measures C. mitigating measures
B. delaying action D. none of the above
221. ______ is the simplest process for the extraction of liver oils. Basically, it involves direct heating of livers with
steam at low pressure, piped into the cooker.
A. Direct steaming process C. Solvent extraction method
B. Enzyme digestion method D. Alkali digestion method
222. _______ are microscopic, usually single-called organisms.
A. Protozoa C. Flatworms
B. Roundworms D. Ringworms
223. _______ is defined by the International Standards Organization (ISO) as the operational techniques and
activities used to attain requirements for quality.
A. Accreditation quality C. Product standard quality
B. Patented product quality D. Quality control
224. Majority of food fishes is safe to eat but some species are naturally _____ and cause injury to health or even
death when consumed through accident or ignorance.
A. Toxic C. spoiled
B. Rancid D. all of the above
225. _____________ is classified as a pollutant -
A. inorganic chemicals C. organic compounds
B. radioactive isotopes D. all of the above
226. Method of assessing food quality.
A. Post-sensory C. Sensory
B. Non-sensory D. both B and C
227. A non-indigenous pathogenic bacterium that can be found in contaminated or polluted natural water.
A. Salmonella sp. C. Shigella sp.
B. Escherichia coli D. all of the above
228. _______ make possible then maintenance of uniform dispersions of two or more substances in a food which
are incapable of being mixed.
A. Stabilizers C. Emulsifiers
B. Antioxidant D. Enzymes
229. Puffer fish (globefish or fugu in Japanese) poisoning is much more serious than ciguatera poisoning as the
mortality rate is over ______%.
A. 60 C. 80
B. 50 D. none of the above
230. ____ may also be released at any processing point where the unfinished product comes in contact with air.
A. Taste C. Odor

13 | L E T R E V I E W E R U N I V E R S I T Y
 B. Smell D. Bacteria
231. _____ Is a method of fish liver oil extraction
A. direct steaming method C. solvent extraction method
B. enzyme digestion method D. all of the above
232. _____ of the tetraodontid family is often lethal, but not all species in this family contain the toxin.
A. Tetrodotoxin C. Ciguatoxin
B. Tetrodotoxin D. both A and C
233. This prevents night blindness and promotes growth, reduces susceptibility to infections, dry skin and dry hair
while the Vitamin B group prevents mental depression, convulsions, irritability, anemia, nerve damage, skin
rashes, tissue degeneration and weight loss.
A. Vitamin A C. Vitamin D
B. Vitamin C D. Vitamin E
234. A process in surimi-making:
A. Obtain raw materials C. Meat bone separation
B. Leaching or Dehydration D. All of the above
235. Marine aquatic products such as fish, seaweeds, mollusks, and crustaceans are the richest natural source of
_____, a mineral needed for proper thyroid function.
A. Salt C. Fluoride
B. Selenium D. Iodine
236. _____ can be classified into physical or mechanical, microbiological, and chemical or biochemical methods.
A. Post-sensory method C. Non-sensory method
B. Sensory method D. all of the above
237. Fish contains respectable amounts of minerals to include:
A. Fluoride C. Sodium
B. Selenium D. A and B
238. ______ means the science of good health and, in everyday use, it signifies cleanliness and freedom from the
risk of infectious diseases.
A. Hygiene C. Disinfection
B. Exercise D. All of the above
239. A large number of potentially dangerous chemicals such as antimony, arsenic, mercury, cadmium, lead,
selenium, and sulfites from shrimp processing and which are classified as _____ may find their way into
aquatic organisms.
A. inorganic chemical` C. organic compounds
B. radioactive isotopes D. virus
240. Is a sensory method of classifications?
A. Analytical C. descriptive
B. acceptance or preference D. all of the above
241. _____ grain salt is suitable for brine preparation because it dissolves quickly and easily.
A. Medium C. Large
B. Fine D. all of the above
242. _______ quality defects such as discoloration, tainting, bruised surface, gaping, broken fish pieces, freezer
burn, etc., are due to human carelessness or ignorance and almost all are preventable.
A. Extrinsic C. Intrinsic
B. Internal D. Extramural
243. Quality Control (QC) and Quality Assurance (QA) are both applied from the moment fish is harvested until it
lands on the plate of the ______.
A. fish inspector C. fishery technologist
B. consumer D. retailer
244. _____ is the characteristics and properties of the product that influence its acceptability to the buyer or
consumer.
A. Quantity C. Quality
B. Assurance D. Accreditation
245. A fish product consideration that affects quality:
A. intrinsic composition of the product C. degree of contamination
B. degree of spoilage D. all of the above
246. Washing, gutting, sorting, chilling or freezing operations when carried out on board must be done under the
right conditions at the shortest time possible is called _____.
A. Handling or processing C. fishery work
B. vocational training D. fishery practicum
247. Lungfish and all other bony fish are incorporated under _____.
A. Cephalaspidomorphi C. Osteichthyes

14 | L E T R E V I E W E R U N I V E R S I T Y
 B. Chondrichthyes D. Elasmobranchii
248. The quantity of solid processing waste produced is directly related to the ____ of material being processed
and the end-product.
A. Capacity C. level
B. Volume D. density
249. The edible portion (amount of edible meat) of a bony fish is about ____% of its whole weight or depending on
the anatomy of the animal and, within species, on biological variables such as size and condition.
A. 60 C. 70
B. 50 D. 40
250. The process taking place during fish drying can be pinpointed as:
A. constant rate period C. falling rate period
B. all of the above D. none of the above
251. A classification (Gatchalian, 1989) of a sensory evaluation method -
A. Analytical C. Descriptive
B. Acceptance or preference D. all of the above
252. _____ will prevent dehydration and oxidation of the fish during storage of the frozen fish.
A. Glazing C. Dripping
B. Scaling D. Smoking
253. The ice and the fish are layered to achieve intimate contact which will insure the maximum storage life in ice.
A. Bulking C. shelfing
B. contact method D. boxing
254. An example of stabilizer in fish product:
A. sucrose acetate isobutyrate C. sodium and calcium oleyl or stearyl lactylate
B. magnesium stearate D. all of the above
255. The _____, together with other government agencies such as Department of Science and Technology, are
preparing standards for dried salted fishery products
A. Department of Agriculture C. National Food Authority
B. Bureau of Food and Drugs D. all of the above
256. Chemical and biochemical methods involve the determination of the _____ of the raw material or product and
concentration of other constitutes (additives, heavy metals and others).
A. Composition C. weight
B. Volume D. line
257. ____ in the form of whole cloves, black pepper, bay leaves, onions and "all spice" are added to marinated fish
products.
A. Sugar C. Spices
B. Salt D. Decorative
258. A method to measure the extent of spoilage in the chilled state and of oxidative rancidity -
A. Nucleotide Degradation (K-value) C. Lipid Deterioration
B. Protein Deterioration D. All of the above
259. During fish _____, rusting and rancidity are brought about by the changes occurring in lipids during frozen
storage of fatty fish.
A. lipid changes C. chilling
B. drying D. canning
260. Is an indigenous (occur naturally in fish from coastal and estuarine environments) pathogenic bacteria?
A. Clostridium botulinum C. Listeria sp.
B. Vibrio parahaemolyticus D. all of the above
261. A type of thawing which in general is feasible only on a small scale because substantial space is required.
A. thawing in air C. thawing in water
B. vacuum thawing D. electrical methods
262. Factors influencing salt penetration in fish.
A. fat and protein content C. thickness of the flesh
B. temperature on salting and freshness of fish D. all of the above
263. Nearly all environmental legislation involving packaging is aimed at reducing its volume in the waste stream
called __________.
A. reduction of packaging waste C. proliferation of packaging waste
B. burning of packaging waste D. all of the above
264. _____ control in the fish meal industry would also require emphasis to keep up with new guidelines being
legislated in many countries.
A. Water pollution C. Air pollution
B. Waste pollution D. all of the above
265. Is not an option for dealing with non-compliance products?

15 | L E T R E V I E W E R U N I V E R S I T Y
 A. release the product C. test the product
B. produce the product D. reprocesses or destroys the product
266. _____ refers to cold blooded vertebrate animals living in water, breathing by means of gills and having limbs
represented by fins or rudiments of fins:
A. Porpoise C. Whale
B. Turtle D. Fish
267. The following should be considered in handling chilled fish:
A. Temperature C. time
B. Contamination D. all of the above
268. _____ includes jawless fish like lampreys and slime eels.
A. Cephalaspidomorphi C. Osteichthyes
B. Chondrichthyes D. Elasmobranchii
269. Equipment for heat processing in canning -
A. batch retorts (static and horizontal) C. "Steriflamme" (continuous cooker)
B. continuous retorts D. Microwave canning
270. _____ includes cartilaginous fish like sharks and rays.
A. Cephalaspidomorphi C. Osteichthyes
B. Chondrichthyes D. Elasmobranchii
271. Frozen fish acquire characteristic cold-store odor and flavor due to ____ cold storage.
A. low temperature C. defective
B. dirty D. extended
272. The fish muscles do not consist of
A. Myotomes C. fat
B. lesser amounts of myocomata D. fibers
273. In many fishes ___ % of fish muscle is white (light or no pigment) while ___% is red (dark) because of its
myoglobin pigment content.
A. 80 % - 20% C. 90 % -10 %
B. 60 % - 40% D. 50% - 50 %
274. Fish ____ is a vital part of any quality assurance scheme in the industry and official regulatory procedures
which are intended to protect the consumer from unfit food and to facilitate and regulate trade.
A. Inspection C. evaluation
B. Mitigation D. processing
275. A disadvantage of flake ice -
A. denser than crushed ice C. crushed ice.
B. melts very rapidly D. all of the above
276. In ____, protein undergo irreversible changes in sensory quality such as in appearance and texture.
A. protein denaturation C. protein burn
B. protein coagulation D. protein rancidity
277. Refrigerated air is circulated by:
A. boat engine C. compressor
B. air blowers D. none of the above
278. Inspection of aquatic products such as fresh/chilled fish for domestic sale is under the responsibility of the
_____ in coordination with the respective local government units.
A. Bureau of Food and Drugs C. Bureau of Fisheries and Aquatic Resources
B. Department of Agriculture D. Department of Health
279. The type and the quality of waste generated depend on the type of processing operation and the products
being processed.
A. pollution control C. contaminants
B. waste production D. garbage disposal
280. A step-in fish silage production and storage -
A. Mincing C. mixing with acid or carbohydrate source
B. Liquefaction D. all of the above
281. ____waste produced during fish processing contains mainly bones, shells, skin, viscera, etc.
A. Liquid C. Solid
B. Softness D. both A and B
282. ______ are produced by mollusks as outer skeleton, largely composed of limy material, calcium carbonate.
A. Shells C. Carbonate
B. Skeletal support D. none of the above
283. The ____ component of waste consists of solutions or suspension of water and particles of solid waste.
A. Liquid C. slurry
B. Effluents D. none of the above

16 | L E T R E V I E W E R U N I V E R S I T Y
 284. During ____, majority of the biological materials are broken down by enzymatic action and by bacteriological
processes, frequently with the production of noxious odors.
A. garbage processing C. garbage security
B. waste disposal D. none of the above
285. Fish that has been chilled and hence have just passed ____ will be the most suitable raw material for filleting.
A. rigor (stiffening) C. heat
B. salting D. drying
286. Smoking of fish is usually carried out using a ____ to control the proper burning of wood.
A. Stove C. electric plate
B. dirty kitchen ` D. smokehouse
287. The freshness quality and the extent of spoilage of aquatic products after harvesting and prior to consumption
are generally evaluated by using the ______.
A. human senses C. BFAD
B. supervisor D. microscope
288. Symptom of poisoning, which appears within one hour of consumption -
A. numbness of the lips C. numbness of tongue
B. numbness of fingers D. all of the above
289. Waste production during canning may be as high as _____ % of the raw material used.
A. 40 - 45% C. 60 -65 %
B. 50 - 55 % D. 45 - 50 %
290. A ______ is decayed organic matter which is mainly used as fertilizer.
A. Garbage C. compost
B. Effluent D. detritus
291. Polystyrene is also called
A. Styropore C. fiberglass
B. Plastic D. polyethylene
292. The fish waste can be layered alternately with a carbon source such as:
A. plant material C. rice husks
B. coconut husks, bagasse and banana wastes D. all of the above
293. Protective ice coating on the product to ensure against dehydration.
A. dry ice C. glaze
B. ice cubes D. crushed ice
294. The total energy present in a unit of food, usually expressed as kcal/kg feed.
A. Gross Energy C. Calorie
B. Fat D. all of the above
295. _____ commonly produced from fresh water as thin flakes, formed instantly on cold metallic surfaces such as
the inside of a fixed, vertical cylinder
A. Crushed ice C. Flake ice or "scale"
B. Tube ice D. Dry ice
296. _____ gives flavor to pickles, makes the product firm and also acts as preservative, however, does not provide
a preservative action over long period compared to the salt used in dried products.
A. Vinegar C. Sugar
B. Soy sauce D. Spices
297. _____ occurs when particular mollusks such as mussels, clams and scallops are eaten. It is caused by certain
types of unicellular organisms (dinoflagellates), belonging to the genera Alexandrium, Gymnodinium and
Pyrodinium.
A. Paralytic shellfish poisoning C. Diarrheic shellfish poisoning
B. Neurotic shellfish poisoning D. Amnesic shellfish poisoning
298. _____ in fish processing are used mainly to improve and preserve the fish and fishery products.
A. Preservatives C. Additives
B. Salt D. Spices
299. This damage is due to excessive drying resulting to matt (white patches on the surface of frozen fish) and
subsequent change in the appearance of the thawed product.
A. freezer burn B. fungus
B. discoloration D. all of the above
300. For canning purposes, food may be classified into a pH group, i.e.
A. high acid (below pH 4.5) C. low acid (above pH 5.3)
B. medium acid (pH 4.5 to 5.3) D. all of the above
301. A consumer using ____ method selects a commodity on the basis of his pre-conceived notion of its acceptable
attributes and his general idea of its fitness for preparation, processing or consumption by using his senses.
A. Sensory C. post- sensory

17 | L E T R E V I E W E R U N I V E R S I T Y
 B. non -sensory D. quality assurance
302. _____ is the most widely used container for fish.
A. Tin can C. Glass
B. Aluminum can D. none of the above
303. Thawing method -
A. Thawing in Air C. Thawing in water
B. Vacuum thawing D. all of the above
304. Most governments assume _____ for ensuring that no harmful material is consumed; and for ensuring the
operation of fair practices in trading fish products (e.g., such matters as correct descriptions, labeling, weigh
and measures).
A. Management C. practices
B. Responsibility D. mitigating measures
305. Vinegar with _____% or more acetic acid will retard spoilage for weeks and possibly months if the fish is kept at
chilled temperatures.
A. 10 C. 7
B. 5 D. 15
306. The rate of drying in a constant rate period is influenced by:
A. surface area of the fish C. relative humidity of the air and product
thickness
B. temperature and salt content D. All of the above
307. The efficiency of cleaning is not affected by:
A. cleaner C. velocity of force and time
B. temperature D. none of the above
308. A method of cleaning and preserving shells -
A. freezing and preserving C. boiling live shells in fresh
B. salting, rotting out and bleaching D. all of the above
309. ____ do not basically kill all microorganisms present but reduce their numbers to a level at which they can be
reasonably presumed to present no danger to health.
A. Disinfectants C. Water
B. Washing D. Mopping
310. A classification of antioxidant -
A. natural antioxidants C. synthetic antioxidants
B. both A and B D. none of the above
311. ____ have virtually replaced natural antioxidants as additives in foods due to their purity and effectiveness.
A. Preservatives C. surimi
B. Synthetic antioxidants D. none of the above
312. Acts as preservative mainly by increasing the thickness of the pickling solution thereby lowering
the water activity. It also adds sweetness to the product.
A. Sugar C. spices
B. Vinegar D. salt
313. Fish and shellfish which are harvested from estuaries or shores exposed to sewage pollution can accumulate
pathogenic bacteria and viruses which cause _____ when eaten raw or semi-preserved.
A. Dehydration C. slight nausea
B. Diarrhea D. poisoning
314. _____ are layers of muscle cells in fish which are arranged between sheets of connective tissue.
A. Fat C. Myotomes
B. Myocomata D. Motor cells
315. _____ is characterized by semi-greasy, sticky, glistening layer of yellow-gray or beige color.
A. Slimming C. Dun
B. Souring D. Salt burn
316. During hot smoking, the temperature may reach ______ °C
A. 70 -80 C. 60- 70
B. 40 – 80 D. 50- 60
317. High degree of ____ the staff in the plant is required in the preparation and processing of aquatic products:
A. personal hygiene C. Friendliness
B. association D. all of the above
318. _____ is the unit structure of muscular tissues.
A. Muscle cells C. Fat
B. Myotomes D. Fiber
319. A type of fish silage
A. acid preserved silage C. microbial silage (fermented silage)

18 | L E T R E V I E W E R U N I V E R S I T Y
 B. both A and B D. fungal silage
320. Is made by freezing water on the inside surface of a tube. The ice lasts longer and melts more evenly than
other shaped ice is useful for transporting fish in uninsulated containers?
A. tube ice C. crushed ice
B. ice cube D. ground ice
321. A canned fish container which was thermoformed from multi-layered, co-extruded plastics such as
polyvinylidene chloride (PVDC).
A. plastic can C. tin can
B. aluminum can D. retort pouch packs
322. ____ is a type of freezing where the product is placed in direct contact with hollow, metal, freezer plates, through
which a cold fluid is passed.
A. Contact or plate C. Dip
B. Spray D. Air blast
323. ____ is becoming a serious issue particularly in some densely populated countries, where existing landfills are
nearing capacity and are becoming difficult to replace.
A. Solid waste disposal C. Effluents
B. Smoke hazard D. all of the above
324. _____ fish processing is made by passing a whole gutted fish body, fillet, frame or other parts of the fish over a
drum having small perforations. Pressure applied to the fish forces the soft meat portions through the holes
while the bones, fins, skin and scales remain on the outside of the perforated drum.
A. Marinated C. Pickled
B. Minced D. Fermented
325. In the Philippines, auctioning of fish is usually carried out by ___which is the customary practice of selling fish at
major fishing ports where large commercial boats land their catch.
A. highest bidder C. price tag
B. public auction D. secret bidding or whispering
326. In this method of freezing, the product comes into direct contact with the fluid refrigerant.
A. spray or immersion C. quick
B. plate D. slow
327. Classification of bacteria according to shape and arrangement -
A. Coccus C. staphylococcus
B. Streptococcus D. all of the above
328. One of the most important additives in fish preservation.
A. Salt C. vinegar
B. Sugars D. spices
329. A way of preparing and packing fish product in cans or glass:
A. cold or raw-pack C. hot pack
B. both A and B D. none of the above
330. Type of ice whose bulk density is midway between that of flake ice and crushed ice; however, due to its
cylindrical shape, it is not practical for icing.
A. tube ice C. whole ice
B. dry ice D. scrambled ice
331. In the quality assessment of frozen fish, the following is considered:
A. protein denaturation C. dehydration and weight loss
B. development of cold-store flavor and odor D. all of the above
332. A chemical substance produced by certain microorganisms which can inhibit or entirely stop the growth of
several kinds of microorganisms.
A. Enzymes C. antioxidants
B. Antibiotics D. medicine
333. ____ is the term used to describe a wide range of materials such as polyethylene (PE) and polypropylene (PP).
A. Cellophane C. fiberglass
B. Monomers D. plastic
334. The variations in the chemical constituents of fish are closely associated to __________.
A. water quality C. feed intake
B. flesh color D. environment
335. Fish protein contains the essential amino acids needed for the:
A. building and repair of muscles C. skin
B. hair D. all of the above
336. A type of fish container
A. plastic box C. galvanized iron
B. coconut, bamboo or rattan boxes D. all of the above

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 337. All aquatic products must be ___ right after harvest to avoid loses to damage and subsequently to spoilage.
A. Boxed C. handled with care
B. Disinfected D. dried
338. Type of insulation:
A. cork and fiberglass mat C. Polystyrene
B. rice hull, kapok, coconut fibers and sawdust D. all of the above
339. A container used for fermentation in the Philippines
A. earthen jar C. concrete tank
B. wooden vat or plastic drum D. all of the above
340. _________ is fermented fish with cooked rice.
A. Daing C. Burong isda
B. Bagoong D. Sinamak
341. Aquatic products may be contaminated with heavy metal like
A. mercury and cadmium C. iron and copper
B. aluminum and titanium D. all of the above
342. This poisoning results from eating reef fishes and shellfish that have earlier consumed toxic dinoflagellates
(microscopic marine organisms) or from eating predators of these reef fishes.
A. paralytic shellfish poisoning C. ciguatera fish poisoning
B. diarrheic shellfish poisoning D. none of the above
343. In _____ smoking, the temperature usually does not exceed 30 degrees Celsius and the product is not cooked.
Product is perishable unless they are heavily salted or kept at low temperature (chilled or frozen).
A. hot smoking C. cold smoking
B. electrostatic smoking D. liquid smoke application
344. ______ are better at recognizing complexities and are more discriminating than instruments for some
particular taste.
A. Animal senses C. Human senses
B. Laboratory food analyzers D. none of the above
345. In _____, the preservative action is due to the combination of vinegar and salt.
A. fish paste C. pickled or marinated fish
B. smoked fish D. none of the above
346. ______ tests require considerable analytical tasks on the part of the panelist. Types of this test include scoring
and scaling, flavor profile, QDA and texture profile.
A. Descriptive C. Acceptance or preference
B. Analytical D. both A and C
347. The flesh of puffer fish is not or only very slightly toxic but they _____ are often extremely toxic.
A. internal organs C. head
B. kidneys D. gills
348. Fish meal production produces:
A. Emissions C. anxiety
B. toxic wastes D. none of the above
349. A types of food additive:
A. Antibiotics C. antioxidants
B. both A and B D. none of the above
350. In fish drying, this rate is equal to the rate of evaporation from a free water surface.
A. stable rate C. homogenous rate
B. constant rate D. drying rate
351. The presence of enzymes, haem pigments and lipids make the minced fish ____ during frozen storage.
A. Unstable C. fresh
B. Rigor D. all of the above
352. Chilling may keep fish between:
A. one to two weeks C. a month
B. several months D. indefinitely
353. Unpleasant _____ are produced during fish meal manufacture.
A. Taste C. odors
B. Smell D. none of the above
354. ____ is made by subjecting gaseous ethylene monomer to heat and pressure in the presence of metallic
catalyst.
A. Polyethylene C. Polyvinyl chloride
B. Polypropylene D. Styrene
355. Type of thawing fish in air:
A. Still air C. Moving air (air blast thawing)

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 B. heat wave D. A and B
356. Salt tolerant bacteria, also termed as ____ are often found in many commercial salts.
A. Anaphiles C. macrophiles
B. Halophiles D. all of the above
357. Myocommata is made up of connective tissues which contain mostly the protein _____.
A. Estrogen C. myotome
B. Collagen D. mythemes
358. The presence of halophilic bacteria can result to _________ in cured fish.
A. Bitterness C. brittleness
B. "pinking" D. Discoloration
359. Small grains act too quickly on the fish surface and remove moisture so rapidly that the surface becomes hard
and prevents the entrance of salt to the inside of the fish, leading to the so called _____ condition.
A. "salt burn" C. bitterness
B. Brittleness D. "pinking"
360. ______ are soft-bodied invertebrate animals which secrete shell-building material.
A. Mollusks C. Fish
B. Mammal D. Reptile
361. The most common method for removing meat from shells is ______.
A. Freezing C. preserving
B. Salting D. boiling
362. Rigid plastics are usually manufactured using:
A. Polystyrene C. expanded polystyrene (EPS)
B. polyvinyl chloride (PVC) D. all of the above
363. The best preservative for shells is ____% ethyl alcohol.
A. 60 % C. 50 %
B. 70 % D. 20%
364. ______ is the route that a product takes from the producer to the final user or consumer.
A. Marketing channel C. Trade
B. Commerce D. Economics
365. ______ operates shops and sells consumer goods and consumer durables to the public.
A. Retailers C. Agents and brokers
B. both A and B D. Consumer
366. Method of salting fish.
A. dry salting or kench process C. wet salting
B. spray D. A and B
367. ______ improves the existing flavor and/or aroma of food.
A. Flavor enhancers C. Humectants
B. Thickeners and vegetable gums D. Food color
368. Seaweed can be utilized as:
A. Medicine C. fertilizer
B. animal feeds D. all of the above
369. ______ are whitish to yellowish colonies on the surface of the food.
A. Molds C. Yeasts
B. Bacteria D. Virus
370. Common group of molds -
A. monilial (orange) C. penicillium (blue green)
B. aspergillus (green, yellow green) D. all of the above
371. The freezing process of -10ºC will result to _____.
A. deterioration of the product C. acceleration of enzymatic processes
B. stopping of bacterial action D. product hardening
372. The fillet once cut from the body of the fish will be very susceptible to _____on its large exposed surface area.
A. bacterial action C. deterioration
B. flies D. dirt
373. A method of fish thawing that produces heat within the fish itself is -
A. thawing in air C. vacuum thawing
B. thawing in water D. electrical method
374. Shellfish such as crabs, mussels, clams, oysters and lobsters whenever possible should be ______ until processed
or cooked.
A. Disinfected C. salted
B. Dried D. alive
375. Seaweeds are generally classified into major classes on the basis of their pigments to include:

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 A. green algae C. blue-green algae
B. brown algae D. all of the above
376. _____ is defined as the ratio of the vapor pressure in the product to that of pure water.
A. Water activity C. Moisture content
B. both A and B D. none of the above
377. ______ is not recommended due to its resinous nature and its tendency to impart acrid flavors and odors on
the smoked products.
A. Hardwood C. Softwood
B. Thickness D. none of the above
378. Sanitation or disinfection cannot be made by:
A. heat C. chemical compounds
B. UV irradiation D. none of the above
379. _______ is a liquid that has been used to absorb smoke and then concentrated.
A. Liquid smoke C. Electrostatic smoke
B. both A and B D. none of the above
380. A large number of mesophilic gram-positive bacteria such as Micrococcus, Bacillus and coryneform are found
in _______ fish.
A. marine C. brackish water
B. euryhaline D. freshwater
381. _______ is any substance, the intended use of which results or may reasonably be expected to result, directly
or indirectly, in becoming a component or otherwise affecting the characteristics of any food (including any
substance intended for use in producing, manufacturing, packing, processing, preparing, treating, packaging,
transporting, or holding food; and including any source of radiation intended for any such use).
A. Food additive C. Spices
B. Preservative D. all of the above
382. The use of food additives in fish processing is officially supervised by the:
A. Bureau of Food and Drugs (BFAD) C. Department of Health (DOH)
B. Both A and C D. Department of Science and Technology (DOST)
383. Type of dried fishery product:
A. dried in the round or whole fish C. dried in fillet
B. split-salted fish D. Both A and B
384. ________ extends shelf life of food by preventing oxidation, which causes rancidity and color changes.
A. Antioxidants C. Antibiotics
B. Enzymes D. none of the above
385. Major habitat in the biosphere:
A. Marine C. Estuarine
B. Freshwater D. all of the above
386. A measure of toxicity; the dosage of a substance that will kill fifty (50) percent of a test population.
A. LD 50 C. LC 100
B. limiting factor D. toxic dosage
387. Region that does not have rooted vegetation in a freshwater ecosystem.
A. littoral zone C. wetland zone
B. limnetic zone D. mangrove zone
388. Type of ocean current
A. wind-driven C. thermocline
B. inertial D. all of the above
389. An organism that can manufacture food from inorganic compounds and light energy.
A. Consumer C. producer
B. Predator D. None of the above
390. The ability of organisms to succeed under a variety of environmental conditions. The breadth of this tolerance
is an important ecological characteristic of a population.
A. range of tolerance C. longevity
B. hardiness D. genetic strength
391. Freshwater organisms may be ecologically classified as to -
A. major niches on their position in the energy C. life form or habitat
B. region or sub-habitat D. all of the above
392. Fishing activity that affects the reefs -
A. muro-ami C. pot fishing
B. overfishing D. all of the above
393. _____ competition occurs between organisms of the same species.
A. Interspecific C. Intraspecific

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 B. Mutualism D. Commensalism
394. Zonation of a stream -
A. Reaches C. riffle and pools
B. A and B D. none of the above
395. Organisms that eat animals that have eaten plants.
A. primary consumers C. cannibal
B. secondary consumers D. carnivore
396. Philippine brackish water swampland area -
A. 150,000 ha. C. 139,735 ha.
B. 125,678 ha. D. 112,343 ha.
397. Salinity could be measured by:
A. Refractometer C. salinometers
B. A and B D. None of the above
398. A fish monitoring method using line transects, 3 by 50 transects, with fish assessed in a column 5 m wide and 5
m high above the line (less in waters with poor visibility).
A. video-transect C. manta tow
B. live fish census D. permanent quadrat
399. Seagrass beds in the Philippines total -
A. 1 million ha. C. 3 million ha.
B. 5 million ha. D. 7 million ha.
400. A close, long-lasting physical relationship between members of two different species.
A. Competition C. commensalism
B. Symbiosis D. predation
401. Ocean continental margins include:
A. continental shelf C. continental slope
B. continental rise D. all of the above
402. ______ is the portion of the population growth curve that shows the population declining.
A. Asymptotic phase C. Death phase
B. Log phase D. Declination phase
403. Animals that eat other animals.
A. Predators C. carnivores
B. Cannibals D. ravenous
404. Nationwide, ____ % of our coral reefs could be classified as in excellent condition.
A. 95.3% C. 52.3%
B. 23.3% D. 5.3%
405. Enhalus acoroides, Halodule pinifolia, Halodule tridentate, Thallasia hemprichii belong to _______ seagrasses
grouping.
A. Tropical American Group C. African Group
B. Indian Ocean Species D. Indo-West Pacific Group
406. Competition between members of different species for a limited resource.
A. Interspecific C. intraspecific
B. Mutualistic D. parasitic
407. Everything that affects an organism during its lifetime.
A. Niche C. environment
B. Surrounding D. ecosystem
408. Seagrass classification based on degree and alteration and general community response to habitat conditions:
A. Pristine C. disturbed
B. Altered D. all of the above
409. Total Philippine reservoir area -
A. 20,000 ha. C. 22,000 ha.
B. 25,765 ha. D. 19,000 ha.
410. The alternating rise and fall of the surface water of the ocean, gulf, bays, estuaries connected with the ocean
caused by the gravitational pull of the sun and moon.
A. Tides C. Typhoon
B. Tornado D. Night and day
411. Tides that occur twice daily and are about of equal height.
A. diurnal tides C. semi-diurnal tides
B. neap tides D. tidal wave
412. ____ are simple single-celled or colonial algae with diffused chlorophyll (not concentrated into chromoplasts)
masked by blue-green pigment.
A. Bacteria C. Blue green algae

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 B. Diatoms D. Green algae
413. The depth at which photosynthesis just balances respiration is called -
A. compensation level C. thermocline
B. halocline D. none of the above
414. Use of reservoir includes:
A. domestic and municipal use C. irrigation
B. power generation D. all of the above
415. Pantabangan Dam, Magat Dam, Ambuklao Dam, Binga Dam, Angat Dam, Caliraya Dam and Pulangui IV Dam are
examples of:
A. irrigation canals C. ponds
B. lakes D. reservoirs
416. _____ is the cycle flow of carbon from the atmosphere to living organisms and back to the atmospheric
reservoir.
A. Carboxyl cycle C. Carbon monoxide cycle
B. Carbon cycle D. Smoke cycle
417. As energy is passed from one trophic level to the next, only a small percentage is passed on to the next due to
consumption and loss (metabolism and heat); this forms the ______.
A. trophic structure C. standing crop
B. trophic pyramid D. succession
418. ____ is a thin layer of rapid temperature decline demarcated in the temperate zone by change in temperature of
1°C for each meter of increase in depth.
A. Thermocline C. Halocline
B. Steno cline D. Eurycline
419. Classification of water -
A. surface water or river water C. lakes and reservoirs
B. spring water or ocean water D. all of the above
420. ____ of the 421 rivers and bodies of water in the Philippines is heavily polluted according to DENR.
A. 30 C. 180
B. 100 D. 80
421. The National Integrated Protected Areas System (NIPAS Act) -
A. R.A. 7160 C. R.A. 6969
B. R.A. 8551 D. R.A. 7586
422. ____ are the only flowering plants in the marine environment. They provide nutrition and habitat to a wide
range of organisms.
A. Seagrasses C. Lumut
B. Lab-lab D. Pyrodinium sp.
423. Basis of location in aquatic system -
A. Benthic C. pelagic
B. Planktonic D. all of the above
424. ____ is defined as the damage done to the environment as resource is exploited.
A. Siltation C. Pollution
B. Environmental costs D. Habitat
425. Philippine freshwater swampland area -
A. 105,333 ha. C. 102,323 ha.
B. 106,328 ha. D. 107,679 ha.
426. Water has several unique thermal properties that combine to minimize _________ changes; thus, the range of
variation is smaller and changes occur more slowly in water than in air.
A. Temperature C. salinity
B. Ammonia D. pH
427. A method used to measure primary productivity.
A. harvest method or oxygen measurement C. carbon dioxide methods/pH method
B. disappearance of raw materials D. all of the above
428. Deep, cold, nutrient-poor lakes that are low in productivity.
A. Eutrophic C. biotrophic
B. oligotrophic D. limn trophic
429. The interaction of materials or energy that increases the potential for harm.
A. Diffusion C. synergism
B. Friction D. competition
430. Swimming organisms able to navigate at will. These include fish, amphibians, large swimming insects, and so
forth.
A. Periphyton C. benthos

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 B. Plankton D. nekton
431. Our coral reefs are estimated to yield ____ of the total yearly fish production, not to mention its other uses in
construction, medicine, and shoreline protection, among others.
A. 20-35% C. 37-45%
B. 10-15% D. 55-63%
432. Organisms that can tolerate only little change in salinity.
A. Stenohaline C. eurythmic
B. Stenothermic D. homeothermic
433. Total Philippine river area -
A. 32,000 ha. C. 33,878 ha.
B. 31,000 ha. D. 35,989 ha.
434. Ocean water sampling apparatus -
A. Nansen bottles C. Niskin bottles
B. Multiple Samplers D. all of the above
435. _____ are areas where subsurface waters come to the surface.
A. Zone of convergence C. Divergent zones
B. Mixing zone D. Upwelling zone
436. Study of groups of organisms associated as a unit.
A. Autecology C. anthropology
B. Synecology D. genetics
437. The concentration of biogenic salts nitrates and phosphates seem to be __________ in nearly all freshwater
ecosystems.
A. Available C. abundant
B. Scarce D. limiting
438. _____ are cycles of air moving as a result of the temperature differences occurring over land masses and the
vast oceans.
A. Typhoon C. Monsoons
B. Cyclone D. Climate
439. A variety of small organisms that comprise the single most significant feature of any coral reef.
A. Coral C. fish school
B. Seagrass D. fish eggs
440. When turbidity is the result of living organisms, measurements of transparency become indices of productivity.
Turbidity can be measured with a very simple instrument called a ____.
A. secchi disk C. thermometer
B. refractometer D. turbidity meter
441. _______ are freshwater organisms attached or resting on the bottom or living in the bottom sediments. The
animal component maybe subdivided into filter feeders and deposit feeders.
A. Periphyton C. Demersal
B. Benthos D. Meso-benthic
442. Each species has certain tolerances to environmental factors. Any single factor or nutrient if it falls below the
minimum may cause the elimination or absence of an organism.
A. 1st Law of Thermodynamics C. Liebig’s Law of the Minimum
B. Allee's Principle D. none of the above
443. Classification of organisms (especially in ponds and lakes) as to region or sub-habitat -
A. littoral zone C. limnetic zone
B. profundal zone D. all of the above
444. A reef separated from the landmass by a lagoon and is thus located parallel to a continent or an island.
A. fringing reef C. atoll reef
B. barrier reef D. Career reef
445. Among the animal consumers, the group that will likely comprise the bulk of the biomass in most freshwater
ecosystems -
A. Mollusks C. aquatic insects
B. crustacea and fish D. all of the above
446. Tides that occur once daily -
A. Diurnal C. semi-diurnal
B. neap D. tsunami
447. Region with rooted vegetation in a freshwater ecosystem.
A. littoral zone C. swampland zone
B. marshland D. grassland
448. A nutrient (e.g., nitrogen, phosphorus, and potassium) that is required by plants in relatively large amounts.
A. limiting factor C. macronutrient

25 | L E T R E V I E W E R U N I V E R S I T Y
 B. micronutrient D. available nutrients
449. An organism adapted to survival by using another organism (host) for nourishment.
A. Cannibal C. parasite
B. Predator D. lice
450. A relationship between organisms in which one, known as the parasite, lives in or on the host and derives
benefit from the relationship while the host is harmed.
A. Cannibalism C. parasitism
B. Commensalism D. opportunism
451. Toxic organic chemical -
A. Pesticide C. polychlorinated bi-phenyls
B. chlorinated hydrocarbon
C. all of the above
452. Is the term generally applied to the tendency for biological systems to resist change and to remain
in a state of equilibrium?
A. Underdevelopment C. resistance
B. homeostasis D. comfort zone
453. Rooted or fixed plants completely or largely submerged.
A. zone of submergent vegetation C. zone of rooted plants with floating leaves
B. zone of emergent vegetation D. none of the above
454. Succession that begins with the destruction or disturbance of an existing ecosystem.
A. primary succession C. survivors
B. base organism D. secondary succession
455. Measure that combines both the number of species (richness) and the distribution of the total number of
individuals among the species -
A. species diversity C. density
B. community D. population
456. The profundal zone provides "rejuvenated" nutrients, which are carried by _________ and swimming animals
to other zones.
A. Currents C. waves
B. aquatic organisms D. fish
457. ____ differences in lakes resulting from even the slight thermal gradient, however, may produce a stable
stratification on a more or less year-around basis.
A. Water Ph C. Water density
B. Water pollution D. Water oxygen
458. A primary air pollutant produced when organic materials, such as gasoline, coal, wood, and trash,
are incompletely burned.
A. carbon monoxide C. gas
B. vapor D. fume
459. Cause of seagrass loss in the country -
A. heavy siltation to agricultural cultivation C. cyclones
B. typhoons D. all of the above
460. The process by which plants manufacture food. Light energy is used to convert carbon dioxide and water to
sugar and oxygen.
A. Respiration C. photosynthesis
B. Decomposition D. transpiration
461. Free-floating, microscopic, chlorophyll-containing organisms.
A. Plants C. virus
B. Phytoplankton D. bacteria
462. Is a water circulation pattern in most of the lakes of the world?
A. dimictic C. meromictic
B. warm monomictic or warm monomictic D. all of the above
463. Reservoir -
A. impoundments or dams C. ponds
B. irrigation canals D. lakes
464. An oval-shaped reef surrounding a lagoon.
A. Fringing C. atoll
B. barrier D. floating
465. Ocean currents could be measured using -
A. Satellite C. current meter
B. follow the tracks of drifters D. all of the above

26 | L E T R E V I E W E R U N I V E R S I T Y
 466. Occur in sedimentary drainages in arid climates where evaporation exceeds precipitation, thus resulting in salt
concentration.
A. desert alkali lakes C. volcanic lakes
B. desert salt lakes D. chemically stratified; meromictic
467. Numerically abundant species.
A. pioneer succession C. survivors
B. dominants D. standing crop
468. Occur in igneous drainages in arid climates; characterized by high pH and concentration of carbonates.
A. volcanic lakes C. desert alkali lakes
B. polar lakes D. A and B
469. _____ lakes having surface temperature that never falls below 4° Celsius, generally show a distinct thermal
gradient from top to bottom, but experience only one general circulation period per year, which comes in winter.
A. Tropical C. Temperate
B. Subtropical D. Volcanic
470. Coral reef sampling method -
A. manta tows C. line transect (20 m grid)
B. fixed quadrat (1 m grid) D. all of the above
471. Surface temperature remains below 4º Celsius or rise above it for only a brief period during the ice-free summer
when circulation can take place.
A. polar lakes C. volcanic lakes
B. dystrophic lakes D. desert salt lakes
472. Rooted plants with principal photosynthetic surfaces projecting above the water are classified under -
A. zone of emergent vegetation C. zone of rooted plants with floating leaves
B. zone of submergent vegetation D. both A and C
473. The chemical elements, including all the essential elements of protoplasm, tend to circulate in the biosphere in
characteristic paths from environment to organisms and back to the environment.
A. biogeochemical cycles C. nitrogen cycle
B. carbon cycle D. phosphorus cycle
474. The best sign of estrus in normal cycling animals
a. Swelling of vulva c. restlessness
b. mucus discharge d. standing still when mounted
475. The disease of poultry known as avian pest is
a. New Castle Disease c. Gambaro disease
b. fowl pox d. bird flu
476. An occasional job done during the growing and laying stages of poultry in order to reduce boarders and ensure
efficiency of production
a. Flock replacement c. cleaning
b. culling d. none of these
477. The scientific name of chicken
a. Anas bochas c. Anas platyrynchos
b. Gallus gallus Linn. d. Gallus gallo
478. The term used to kill and taking off the bird’s feathers
a. Butchering c. feathering
b. dressing d. dubbing
479. An animal produced by crossing two or more pure breeds
a. Crossbreeding c. Crisscrossing
b. Two-way cross d. crossbred
480. Which of the following explain the farmers’ dependence on middlemen?
a. Traditional marketing c. characteristics of consumers
b. Poor cash position of farmers d. number of producers
481. The application of economic principles and theories in agriculture
a. Production economics c. agricultural economics
b. microeconomics d. normative economics
482. The field of economics that deals with the study of individual economic units operating within the economy
a. Microeconomics c. production economics
b. Macroeconomics d. agricultural economic
483. Profit is realized when the price of the product is
a. Equal average cost b. greater than average cost
c. average cost is equal to marginal cost d. marginal cost is equal to marginal revenue
484. A branch of economics which deals with the economy as a whole
a. Macroeconomics c. microeconomics

27 | L E T R E V I E W E R U N I V E R S I T Y
 b. economics d. agricultural economics
485. They are responsible in the production of final products to be distributed in the market
a. Households c. firms
b. both households and firms d. it depends
486. Which of the following could not cause an increase in the supply of mango?
a. An increase in the price c. decrease in price of coffee
b. new variety planted d. good weather conditions
487. Unemployment, interest rates, inflation and other aggregates are studied in what division of economics?
a. Microeconomics c. macroeconomics
b. positive economics d. normative economics
488. What kind of income land can earn?
a. Interest c. profit
b. salary d. rent
489. The most difficult type of business when it comes to decision making
a. Sole proprietorship c. unlimited partnership
b. limited partnership d. corporation
490. A government policy that has something to do with money supply
a. Fiscal policy c. monetary policy
b. income policy d. supply policy
491. The ratio of unemployed workforce to the total labor force of a country is
a. Unemployment c. disguised unemployment
b. Unemployment rate d. frictional unemployment
492. When the government revenues equal government spending
a. Net budgetary position c. balance budget
b. Budget surplus d. balance budget multiplier
493. The act of obtaining a desired product from someone by offering something in return
a. Transaction c. exchange
b. grading d. labeling
494. The following are the ultimate goals of economics except
a. Economic growth c. economic freedom
b. price stability d. political freedom
495. The process of effecting change in the lives of the rural folks
a. extension education c. change
b. research d. development
496. The focus of agricultural extension is to assist rural people to
a. help themselves c. be educated
b. get rich d. acquire technologies
497. An example of a foreign exchange in the Philippines is
a. peso value of US dollar c. Phil peso
b. peso value of yen d. US dollar
498. Unemployment is caused by the business cycle is known as
a. cyclical unemployment c. frictional unemployment
b. structural unemployment d. none of these
499. The monetary authority of the Philippines
a. Secretary of Finance c. Monetary Board
b. Bangko Sentral ng Pilipinas d. President of the Philippines
500. All currencies other than domestic currency of a given country
a. foreign exchange c. exchange rate
b. dollar d. hard currency

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