Shellfish processing

Shellfish processing quiz

1.The most common size of squid used

for food consumption:

a.80 feet

b.<12 inches

c.12 inches

d.> 12 inches

2. How much is the edible portion
of a squid?

a.71.27%
b.72.17%
c.71.72%
d.72.71%

3. The following are considered as edible part of squid?
I. Mantle
II.Siphon
III.Tentacles
IV.Fins

a.I, II, III
b.I, III, IV
c.II, III, IV
d.I, II, III, IV

4.

How

much

is

the

water

component of the squid?

a.60-80%
b.50-75%
c.75-85%
d.60-85%

5. The following are true to squid processing
except:

a.Suggests good health benefits

b.Considered good raw materials to other fish

products

c.Processing is easy

d.An affordable source of protein

6. Which of the following are true to shellfish production?

I. Higher perishability

II.Adverse effects of the environment

III.Shellfish spoils readily than fish as these contains more

amino acids

IV.Most shellfish are harvested in heavily contaminated areas

a.I, II, III
b.II, III, IV
c.I, III, IV
d.I, II, III, IV

7. Shellfish just like fish can be perishable. Which
of the following is not true?

a.Shelf life was prolonged by lowering storage

temperature

b.Byssus plays significant role in deterioration

of shellfish

c.Icing can extend shelf life by 5days.
d.Despite icing, quality deteriorates after 2

days.

8. One way to buffer the contaminated environment is
to

subject

shellfish

in

depuration.

A three-phase

purification where mussels are stored for 24-hrs in
chlorinated seawater was deemed to help address the
issue. How much chlorine can be used?

a.2ppm

b.3ppm

c.5ppm

d.6ppm

9. Which of the following does not belong to
the group?

a.Thiamin
b.Niacin
c.Vit B12
d.Protein

10. Which of the following does not belong
to the group?

a.Depurating
b.Cleaning
c.Stuffing

d.Cooking

True or False

1.There are about 300 species of shellfish.

2.Pusit kalawang commonly is usually processed for

street vending.

3.With increased production, problems on handling,

processing, marketing and distribution multiplied.

4.Mussels should be stored between 5-7 deg C to

prolong its shelf life to 4 days.

5.Icing does not stop growth of microorganisms.