7. A method of preserving food, and provides a typical shelf life ranging from one to five years.

a. pickling
b. brining
c. canning
d. salting

8. A technique that involves submerging meat in a salt solution prior to roasting or grilling.

a. pickling
b. brining
C. canning
d. salting

9. This is a traditional method of fish processing in many countries of the world. It can be used
in combination with drying or smoking.

a. pickling
b. brining
C. canning
d. salting

10. It is the process of preserving or extending the shelf life of food by either anaerobic
fermentation in brine or immersion in vinegar.

a. pickling
b. brining
C. canning
d. salting

11. Any operation that can prevent or inhibit the natural process of breakdown taking place in
the fish is called ?

a. production
b. cultivation
c. preservation
d. culture

12. This is used as a means of temporarily preserving fish.

a. salting
b. smoking
c. freezing
d. drying

13. A method of food preservation that works by removing water from the food, which inhibits the growth of microorganisms.

a. salting
b. smoking
c. freezing
d. drying

14. It is an effective means of preserving fish over long storage periods.

a. salting
b. smoking
c. freezing
d. drying

15. The following statement talks about fish preservation EXCEPT.

a. controls and/or destroys the agents of food spoilage

b. it ensures adequate supply of protein during low fishing periods.

C. is a form of aquaculture in which fish are raised in enclosures to be sold as food.

d. is the method of extending the shelf life of fish and other fishery products.