7. Fish sauce (patis) may be obtained either from fish or shrimp bagoong after 1 to 2 years of fermentation. The longer the digestion period, the
A. better
C. saltier
B. sweeter
D. safer

8. When cleaning fresh fish, you must remove the and then, rinse the flesh.
A head
C. scales and gut
B meat
D. tail

9. The following are the steps in preparing for Bagoong Arrange them accordingly.
1. Allow the mixtures to ferment for several months or longer until it develops the characteristic flavor and aroma of bagoong
2. Prepare any of the following: anchovies, sardines, berring, silverside, shrimp, slipmouth, freshwater porgy, oysters, clams, and other shellfish
3. Wash thoroughly and drained the fish well.
4. Mix the drained samples with salt in varying proportions from 1:3 to 2:7 depending on the bulk of the preparation A 1-2-3-4
B. 1-3-2-4
C. 2-3-4-1
D. 2-4-3-1
10. The following are the common ingredients for a homemade fish sauce EXCEPT for one.
A. cloves garlic, coarsely chopped
C. ground sea salt
B. ketchup
D. whole black pepper​