Bait Methods & Post-Harvest Handling

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Bait & post-harvest basics

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jenne marfori

Philippines

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Froggy Jumps Bait Methods & Post-Harvest HandlingOnline version Bait & post-harvest basics by jenne marfori 1 What is the primary purpose of using live bait in fishing? a To attract fish by mimicking natural prey b To increase water temperature c To repel unwanted species 2 Which method is commonly used to secure bait on a hook? a Weighing bait in a scale b Freezing bait to an ice block c Baiting with a needle or hook rig 3 Which bait type is typically more durable for longer trips? a Live bait with frequent aeration b Flavored bait with synthetic scent c Dead bait with appropriate preservatives 4 What is a key post-harvest handling step to reduce spoilage? a Sun-drying for fragrance b Warming to promote ripening c Immediate cooling of harvested product 5 Which handling practice helps prevent physical damage during transport? a Overloading to maximize space b Using soft, cushioned packaging and proper stacking c Rough handling to test resilience 6 Why is hygiene critical in post-harvest handling? a To increase weight of product b To prevent contamination and foodborne illness c To speed up processing 7 What does 'cold chain' management ensure? a Direct exposure to sunlight during transit b Consistent refrigeration from harvest to market c Drying the product completely 8 Which action should be done immediately after catching and harvesting seafood? a Applying salt to preserve flavor b Leaving in sun to dry briefly c Gently rinse with clean water to remove debris 9 What is a common grading practice post-harvest? a Randomizing by color only b Grading solely by supplier name c Sorting by size, weight, and quality 10 Which practice supports traceability in post-harvest handling? a Labeling with date, lot, and destination b Using vague codes without dates c Discarding records after sale

Froggy Jumps

Bait Methods & Post-Harvest HandlingOnline version

Bait & post-harvest basics

by jenne marfori

What is the primary purpose of using live bait in fishing?

To attract fish by mimicking natural prey

To increase water temperature

To repel unwanted species

Which method is commonly used to secure bait on a hook?

Weighing bait in a scale

Freezing bait to an ice block

Baiting with a needle or hook rig

Which bait type is typically more durable for longer trips?

Live bait with frequent aeration

Flavored bait with synthetic scent

Dead bait with appropriate preservatives

What is a key post-harvest handling step to reduce spoilage?

Sun-drying for fragrance

Warming to promote ripening

Immediate cooling of harvested product

Which handling practice helps prevent physical damage during transport?

Overloading to maximize space

Using soft, cushioned packaging and proper stacking

Rough handling to test resilience

Why is hygiene critical in post-harvest handling?

To increase weight of product

To prevent contamination and foodborne illness

To speed up processing

What does 'cold chain' management ensure?

Direct exposure to sunlight during transit

Consistent refrigeration from harvest to market

Drying the product completely

Which action should be done immediately after catching and harvesting seafood?

Applying salt to preserve flavor

Leaving in sun to dry briefly

Gently rinse with clean water to remove debris

What is a common grading practice post-harvest?

Randomizing by color only

Grading solely by supplier name

Sorting by size, weight, and quality

Which practice supports traceability in post-harvest handling?

Labeling with date, lot, and destination

Using vague codes without dates

Discarding records after sale

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Bait Methods & Post-Harvest Handling

Froggy Jumps

About this activity

Created by

Download the paper version to play

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Bait Methods & Post-Harvest HandlingOnline version

by jenne marfori

What is the primary purpose of using live bait in fishing?

Which method is commonly used to secure bait on a hook?

Which bait type is typically more durable for longer trips?

What is a key post-harvest handling step to reduce spoilage?

Which handling practice helps prevent physical damage during transport?

Why is hygiene critical in post-harvest handling?

What does 'cold chain' management ensure?

Which action should be done immediately after catching and harvesting seafood?

What is a common grading practice post-harvest?

Which practice supports traceability in post-harvest handling?