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1. This processing activity involves pre-cooking.
A. storing
C. preparation
B. receiving
D. processing
This activity involves the final heat treatment during processing.
A. sterilizing
C. preparation
B. storing
D. labeling
3. This activity involves segregating suitable from unsuitable raw materials.
A. grading and sorting C. receiving
B. labeling
D. preparation
4. The purpose of this activity is to give the correct information about the product
A storing
C. processing
B. labeling
D. receiving
5. One purpose of this processing activity is to prolong the keeping quality of the
finished product
A. Labeling
C. processing
B. Storing
D. preparation
6. Fish has bulging eyes, red gills and a firm body. What can you say about the
fish?
stery in
ring and
A. The fish is fresh C. The fish is partially fresh
B. The fish is stala D. The fish is undergoing rigor mortis
7. The fishes you graded have slightly sunken eyes with grayish pupil; the flesh
and backbone are slightly soft and with a slightly sour odor. To what grade
will you assign them?
A. Grade 1
C. Grade II
B. Grade II
D. Off-grade​