Fish and Poultry processing
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Question No. 1
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The
primary purpose
of fish preservation is to:
A.
Increase protein content
B.
Change the color
C.
Remove bones
D.
Prevent spoilage and extend shelf life
Question No. 2
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The
four major methods
of fish preservation include:
A.
Canning, freezing, smoking, and pickling
B.
Salting, sugaring, oiling, and waxing
C.
Cutting, washing, filleting, and grinding
D.
Boiling, steaming, frying, and baking
Question No. 3
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In
freezing preservation
, fish should be stored at a temperature of:
A.
-5°C
B.
0°C
C.
-18°C or lower
D.
4°C
Question No. 4
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The recommended
consumption timeframe
for frozen fish for best quality is:
A.
3-6 months
B.
1-2 months
C.
1-2 years
D.
1-2 weeks
Question No. 5
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Canning
preserves fish by:
A.
Killing bacteria through heat and pressure
B.
Exposing to sunlight
C.
Removing all water content
D.
Adding chemical preservatives only
Question No. 6
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The most dangerous bacterium that must be destroyed during fish canning is:
A.
Staphylococcus aureus
B.
Clostridium botulinum
C.
Escherichia coli
D.
Salmonella typhi
Question No. 7
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Which types of fish are
most suitable for canning
?
A.
Freshwater fish only
B.
Shellfish only
C.
Lean white fish only
D.
Oily fish like salmon, tuna, sardine, and herring
Question No. 8
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In the
smoking process
, the phenol content of smoke acts as:
A.
A coloring agent only
B.
A tenderizer
C.
A water retainer
D.
An antiseptic and flavor enhancer
Question No. 9
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The type of wood recommended for
fish smoking
is:
A.
Any type of wood
B.
Hard wood like conifer wood and sawdust
C.
Softwood like pine
D.
Plastic materials
Question No. 10
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Cold smoking
differs from hot smoking by:
A.
Using higher temperatures
B.
Using lower temperatures below 30°C without cooking
C.
Not using any heat
D.
Only being used for shellfish
Question No. 11
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In
salting preservation
, salt works by:
A.
Reducing water activity and inhibiting microbial growth
B.
Increasing protein content
C.
Adding flavor only
D.
Softening fish bones
Question No. 12
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Brining
involves soaking fish in:
A.
Oil
B.
Vinegar only
C.
Pure water
D.
Dilute salt solution
Question No. 13
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The
principal methods of drying
fish include:
A.
Refrigeration
B.
Microwave only
C.
Boiling followed by air exposure
D.
Forced-air drying, vacuum drying, and vacuum freeze-drying
Question No. 14
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In fish preservation,
biopreservation
is achieved by:
A.
Using radiation only
B.
Removing all oxygen
C.
Freezing at ultra-low temperatures
D.
Adding antimicrobials or increasing acidity
Question No. 15
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Most bacteria stop multiplying when the pH is less than:
A.
7.0
B.
4.5
C.
3.0
D.
6.0
Question No. 16
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Lactic acid bacteria
enhance fish preservation by producing:
A.
Alcohol
B.
Sugar
C.
Carbon dioxide only
D.
Nisin antimicrobial
Question No. 17
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The preservation technique of
modified atmosphere packaging
controls:
A.
Temperature only
B.
Fish size
C.
Moisture content only
D.
Specific combinations of oxygen, carbon dioxide, and nitrogen
Question No. 18
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Vacuum packaging
preserves fish by:
A.
Adding oxygen
B.
Reducing oxygen around fish to inhibit spoilage bacteria
C.
Adding preservatives
D.
Increasing temperature
Question No. 19
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Which
non-thermal preservation method
uses electromagnetic radiation?
A.
Freezing
B.
Smoking
C.
Irradiation and pulsed light technology
D.
Salting
Question No. 20
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High hydrostatic pressure
preservation works by:
A.
Drying fish completely
B.
Applying extreme pressure to inactivate microorganisms
C.
Adding salt
D.
Heating fish to high temperatures
Question No. 21
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The
first step
in fish processing after harvesting is typically:
A.
Smoking
B.
Filleting
C.
Cleaning and washing
D.
Packaging
Question No. 22
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Filleting
refers to:
A.
Removing scales only
B.
Removing bones and separating flesh from the skeleton
C.
Cutting into steaks
D.
Removing the head only
Question No. 23
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In fish processing,
evisceration
involves:
A.
Removing internal organs
B.
Adding preservatives
C.
Removing scales
D.
Cutting into portions
Question No. 24
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The
advantages of mechanical drying
over sun drying include:
A.
Better hygiene, controlled conditions, and weather independence
B.
No energy requirement
C.
Lower cost only
D.
Slower processing
Question No. 25
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In canning,
hot packing
involves:
A.
Cooking fish before placing in can or jar
B.
Packing raw fish
C.
Sealing at room temperature
D.
Adding hot water only
Question No. 26
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Fish can be covered in cans with all of the following EXCEPT:
A.
Brine
B.
Ammonia
C.
Oil
D.
Boiling water
Question No. 27
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The
retort packing
method in canning uses:
A.
High-pressure steam sterilization in a retort
B.
Room temperature processing
C.
Refrigeration only
D.
Air drying
Question No. 28
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Combined preservation techniques
in fish processing include:
A.
Salting/drying and salting/smoking
B.
Filleting only
C.
Cooking only
D.
Washing only
Question No. 29
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The
multiple hurdle theory
in fish preservation refers to:
A.
Combining two or more preservation techniques
B.
Multiple packaging layers
C.
Processing in stages
D.
Using single preservation method
Question No. 30
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Fish preservation by
marination
increases acidity using:
A.
Acetic, citric, or lactic acids
B.
Sugar
C.
Salt only
D.
Oil
Question No. 31
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The
recommended fasting period
for broilers before slaughter is:
A.
24 hours
B.
48 hours
C.
2-4 hours
D.
8-12 hours
Question No. 32
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During pre-slaughter fasting, access to
clean water
should:
A.
Never be provided
B.
Be replaced with milk
C.
Continue until shortly before processing
D.
Be completely stopped 24 hours before
Question No. 33
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Stunning
in poultry processing ensures that:
A.
Birds are unconscious before slaughter
B.
Birds are killed immediately
C.
Feathers are loosened
D.
Blood is removed
Question No. 34
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The two main methods of
stunning poultry
are:
A.
Electrical stunning and gas stunning
B.
Freezing and heating
C.
Water bath and air exposure
D.
Chemical and mechanical
Question No. 35
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The primary purpose of
bleeding
in poultry processing is to:
A.
Induce rapid brain death and improve meat quality
B.
Remove organs
C.
Loosen feathers
D.
Clean the carcass
Question No. 36
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In broilers, approximately what percentage of total blood volume is located in the
jugular veins
?
A.
85%
B.
64%
C.
15%
D.
35%
Question No. 37
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An efficient
frontal cut
during bleeding should sever:
A.
Both carotid arteries and jugular veins
B.
Only the jugular veins
C.
The spinal cord
D.
Only the trachea
Question No. 38
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Scalding
in poultry processing serves to:
A.
Cook the meat
B.
Soften skin so feathers can be removed
C.
Remove blood
D.
Kill bacteria completely
Question No. 39
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The typical
scalding temperature
for poultry is approximately:
A.
120°C
B.
60°C for 45 seconds
C.
90-100°C
D.
30-40°C
Question No. 40
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Water that is
too hot during scalding
can cause:
A.
Faster processing
B.
Skin tearing
C.
No effect
D.
Better feather removal
Question No. 41
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Defeathering machines
use which component to remove feathers?
A.
Metal blades
B.
Hot air
C.
Rubber fingers
D.
Chemical sprays
Question No. 42
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After mechanical defeathering, carcasses are usually:
A.
Singed by passing through flame
B.
Immediately packaged
C.
Frozen
D.
Marinated
Question No. 43
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Wax dipping
is commonly used for:
A.
Broiler chickens
B.
All poultry
C.
Waterfowl like ducks and geese
D.
Only turkeys
Question No. 44
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In the
wax dipping process
, after the wax hardens it is:
A.
Melted off with heat
B.
Left on permanently
C.
Dissolved in water
D.
Peeled away pulling out feathers
Question No. 45
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By US law,
scalding and defeathering steps
must be:
A.
Done simultaneously
B.
Skipped for small birds
C.
Separated by a wall from evisceration
D.
Done after evisceration
Question No. 46
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Evisceration
in poultry processing involves:
A.
Removing all internal organs
B.
Removing blood
C.
Cutting into parts
D.
Removing feathers
Question No. 47
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The first step in evisceration is:
A.
Washing the carcass
B.
Removing the crop
C.
Vent cutting
D.
Opening the abdomen
Question No. 48
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The
viscera extraction
should ideally remove organs:
A.
After cooking
B.
After cutting into small pieces
C.
In one piece when possible
D.
One at a time
Question No. 49
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The
crop
in poultry is removed through:
A.
The vent
B.
The neck opening
C.
The leg joints
D.
The abdominal opening
Question No. 50
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During evisceration, each carcass undergoes
inspection
for:
A.
Color only
B.
Weight only
C.
Size only
D.
Diseases, abnormalities, and contamination
Question No. 51
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The presence of blood proteins in
scalding tank
can lead to:
A.
Faster processing
B.
Excessive foaming and bacterial growth
C.
Improved feather removal
D.
Better heat transfer
Question No. 52
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Conformation
in poultry grading refers to:
A.
Feather removal quality
B.
Shape and structure of the carcass
C.
Cooking method
D.
Fat content
Question No. 53
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Fleshing
in poultry grading indicates:
A.
The color of the meat
B.
The amount of muscle present on the carcass
C.
The cooking time required
D.
The age of the bird
Question No. 54
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A good
fat covering
in poultry is essential for:
A.
Flavor, juiciness, and preservation during freezing
B.
Faster cooking
C.
Reducing price
D.
Weight only
Question No. 55
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Discoloration
in poultry carcasses can be caused by:
A.
Adequate fasting
B.
Bruising, improper bleeding, or disease
C.
Correct scalding
D.
Proper bleeding
Question No. 56
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The
highest quality grade
for poultry in the US grading system is:
A.
Grade D
B.
Grade C
C.
Grade A
D.
Grade B
Question No. 57
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Exposed flesh
on a poultry carcass:
A.
Has no impact on quality
B.
Occurs when skin is torn and affects grade negatively
C.
Is required for Grade A
D.
Improves the grade
Question No. 58
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Broken bones
in poultry carcasses can result from:
A.
Adequate stunning
B.
Improper handling and processing
C.
Proper handling
D.
Correct scalding temperature
Question No. 59
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Freezer burn
in frozen poultry is an example of:
A.
Proper storage
B.
Freezing defects
C.
Grade A quality
D.
Improved texture
Question No. 60
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Poultry grading ensures all of the following EXCEPT:
A.
Eliminating all bacteria
B.
Consumer expectations
C.
Consistency in quality
D.
Meeting market standards
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