Fish oil is the major product of what industry?

This seaweed is one of the most cultured red algae due to its nutritional benefits. In Japan's list of products from marine culture, this purplish-black seaweed (also called Nori) has the highest production, followed by oyster, yellowtail and wakame.

Which of the following seaweed is not commonly used as a raw ingredient for animal feed?

What is the maximum amount of moisture allowed for dried raw seaweed as per Philippine National Standard?

Which of the following incorrectly describe a Grade A fish meal?

What is the main reason why raw materials are ground to less than 1 mm particle size during the production of fish silage?

Which green algae are associated with proliferations in eutrophicated coastal water but have an interesting chemical composition that makes their commercial exploitation attractive for the production of functional and health-promoting foods?

For live and raw bivalve molluscs, how many Salmonella must be present in an analysis involving five (5) 25g samples of the edible parts (the whole part or any part intended to be eaten separately), when tested using a method validated against the reference method ISO 6579?

What do you call the pre-processing technique that eliminates or reduces bacterial load in mussel? It is a process of harvesting shellfish from polluted growing waters to a cleaner water area, which is free from microbiological contamination. This technique allows shellfish to cleanse or purge themselves while continuing their normal filter feeding and digestive processes.

Which of the following statements is not true regarding depuration?

Which of the following statements is true regarding jellyfish processing?

Which of the following enumerates sea cucumber processing steps in the right order?

Which of the following describes Grade A uni (roe)?

Which genus/species of fish is not matched appropriately with its common by-products?

Which of the following statements is not true regarding raw materials used for production of fish-by products?

Which of the following cannot be used as raw material for production of fish meal and fish oils using wet reduction process?

Which of the following statements is not true regarding fish meal production?

Based on physico-chemical properties alone, which of the following is the best raw material for Fish Protein Concentrate (Type A)?

Bad odor, Salmonella contamination and spoilage due to rancidity are the most common problems in fish meals, fish oils and FPCs. Based on these problems, which of the following is the most critical component in the production of fish-by products?

____ is added to in processing dried jellyfish to act as disinfectant and hard agent.

Muzu-uni, Doro-uni and Neri-uni are processed products made from ___.

Carrageenan is usually extracted from these seaweeds, except:

The following are bioactive substances found in sea cucumbers, except:

In grading jellyfish, one with 28cm diameter can be considered as:

It is the process of removing the lime covering or the chalk-like material in the outer skin of sandfish to make it an acceptable finished product.

Which additive reduces pH, and acts as a disinfectant and a hardening agent, giving and maintaining a firm texture by precipitating protein? This additive is ideal for pickling and is used during both salted jellyfish and sea urchin roe processing.

Which seaweed species is INCORRECTLY matched to its commercial use?

How do you prepare whole, cleaned squid?

Which seaweed, locally named as 'Agal' is used as raw material for the production of fermented seaweed extract due to its nitrogen phosphate, and growth hormones content?

Which of the following is used as a carbohydrate source during the production of fermented seaweed extract? It is also used as a carbohydrate source to convert sugars into lactic acid needed for production of fish silage.

About 99% of the sea cucumber global trade comes in the _____ form.

A particularly overexploited species in the Philippines is the sandfish ______ which is easily harvested from inshore habitats.

The dried body wall of sea cucumber is also called as beche-de-mer or ______.

Local processors of dried sea cucumber place them in pail with ____ leaves. After a while, the outer layer is brushed with the same leaves or brush to remove the outer skin as part of the descumming process.

Which of the following techniques are not employed in gutting sea cucumbers?

How is a surimi product (example: breaded nuggets) prepared from frozen surimi block?

Which of the following fish species will give a greyish color to the surimi product?

Which of the following cannot be used as raw material for surimi production?

Fish silage can be produced by anaerobic fermentation using lactic acid bacteria like _____ as a starter culture and a carbohydrate source.

Which of the following additives incorporated in the surimi do not improve the water holding capacity but only improves the texture in the final cooked products?

Frying gives a firmer battered and breaded fish products with a fried appearance and taste. The usual processing gives a partly fried product, rather than a completely fried (cooked product). The partly fried product is called _______.

Frying is not obligatory, other than products with an outer coating of _______ batter which would be too soft to handle if not fried prior to freezing.

Aside from adding cost of the operation, improper frying of battered products will have decreased shelf life due to the development of ________.

Which of the following is not an advantage of frying battered products?

Which of the following packaging requirement for frozen, battered/breaded fish is important to prevent freezer burn?

In Southeast Asia, chilled/ frozen products are manually packaged into PS or PP trays and then overwrapped with ___ film.

Pre-dusting of battered products is performed before battering step to give better adhesion of batter. What is usually used for pre-dusting?

Good quality surimi is able to absorb a minimum of ___% of its own weight of added water and give cooked products of acceptable tough/springy/gel-like texture.

Which of the following correctly describes the binders used for surimi production?

The cooked color of batter comes from a natural reaction called ____ where reducing sugars react with amino acids.

How is canned mussel meat produced?

The sweet flavor of mussel meat is primarily due to its high content of ______. Its sweetness is comparable to that of prawns and crabs but cheaper.

Kulapu is a local term for the brown seaweed ______, particularly in the Visayas regions. It is a good source of alginates and in 2014 BFAR FAO 250 banned its harvesting, selling and exportation for its conservation and management.

The special category of patis contains a minimum protein content of ______.

Which of the following methods will remove the dark skins of squid for the production of squid rings?

The cooking and picking stations preprocess crabs with the size of >4 inches. The pickers sort the crab meat based on the following prescribed forms except ________.

Which of the following protocols will allow separation of crab meat from the shell.

Which of the following product types of cephalopods refers to those without skin, gut, head and shell/chitin; with or without wing removal?

Which of the following describes a high-quality squid and cuttlefish?

Which of the following describes a high-quality squid and cuttlefish?

According to FAO 211, shellfish such as nylon shell, abalone, and scallops shall be soaked in clean seawater or potable water with ____% brine for overnight self-cleaning.

Cooking or heat treatment to relax the adductor mussels for easy shucking of shellfish should be followed by rapid cooling until the internal temperature of the meat is 7°C within ____ hours.

What is the acceptable level of PSP toxin in shellfish?

In fresh/ frozen meat and cooked frozen meat of shellfish, what is the acceptable level of Salmonella in 25 grams of sample?

Which of the following uses minced by-products or minced whole fish unsuitable for human consumption as raw material, before adding a preservative to stabilize the mixture - usually an organic acid such as formic acid?

Fish silage can be produced by anaerobic fermentation using lactic acid bacteria like _____ as a starter culture and a carbohydrate source.

Acid preservation is a simple and inexpensive way to preserve by-products from processing. Which of the following amino acids are completely destroyed by this method?

Which of the following is not an advantage of using organic acids (formic acid and propionic acid) in the production of fish silage?

Which of the following refers to whole fish or part thereof that is not utilized or consumed but is typically discarded. It includes the bycatch from fishing vessels, physically damaged fish in landing sites and by-products from fish processing establishments, among others.

Which of the following methods used for the manufacture of FPC result in an unpleasant appearance and lack functional properties?

Which of the following raw materials cannot be used in producing fish silage?

Which of the following FPC types are describes as white or colorless, no fish smell and taste, contains a minimum of 67% crude protein and no higher than 0.75% of fat?

Which of the following FPC types are used as a crude fish meal?

Which of the following is the primary aim of fish protein concentrate manufacturing process?

Which of the following raw materials will result in a light gray to yellowish brown FPC using the organic solvent extraction method?

Which of the following methods used for the manufacture of FPC result in the breakdown of peptide bonds in protein molecules with the application of enzymes such as alcalase?

Which of the following methods used for the manufacture of FPC results in a product with remarkable nutritional properties and biological activities for food and feed?

Heat treatment is one of the methods used for the manufacture of FPC. Arrange the following processes in the correct order:

Which of the following defects in chilled and frozen cooked crab refers to the crystals from natural constituents of pasteurized meat. Treatment with sodium acid pyrophosphate to chelate magnesium and rapid cooling after cooking is recommended as solution to this defect.

Live mangrove crab, cultured crab or wild-caught crab must be free from any defects and harmful substances. The products may have not more than ____ broken or detached limbs.

Pasteurized crab meat is a RTE product obtained from different parts of the crab, singly or in combination, packed in hermetically sealed containers and stored in chilling condition. It is recommended that the blue swimming crab should be pasteurized to a minimum cumulative lethality of _____ minutes at 85°C.

Which of the following seaweed species is a source of the phycocolloid "Xylan"?

Which species of sea urchin has the highest production worldwide?

Sea urchin roe is consumed greatly in Japan where it is called _____.

Which species of jellyfish are the most commonly consumed in China, Japan and Korea?

Carrageenan is usually extracted from these seaweeds, except:

Are key contributors to sea cucumber processing losses, except:

Which of the following seaweed species is used to make "Kombu", a condiment used to add umami to dishes due to its glutamic acid content?

Spherification is a modern technique used in molecular gastronomy used to make caviar or popping boba spheres. Its main component is a phycocolloid from seaweed named _______.

Gulaman is a vegan substitute for gelatin. It is used for desserts and beverages. Its main component is a phycocolloid from seaweed named _______.

Wet salting and dry salting are the primary salting methods for the production of dried sea cucumber. In wet salting, what is the salt: sea cucumber ratio recommended?

How is fish meal prepared?

The following are ideal raw materials for the production of fish oil, except:

Which of the following is an acyclic hydrocarbon found in shark liver?

In which seaweed group are phycocolloids laminarin and mannitol found?

Which of the following components of seaweed make up most of its dry matter?

Aside from being used as a thickener and emulsifier, this phycocolloid in seaweeds is used as a bacteriological culture media.

Which of the following species of sea cucumber requires descumming to remove the calcareous deposits on the outer body wall?

Which of the following refers to the holding of live lobsters in water tanks or floating crates for extended periods of time?