Seafish and the Seafood Training Academy

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Smoking test Level 3

This test is linked to the Level 3 eLearning programme on smoking. You may wish to study that programme before attempting this test, and before attending one of our smoking training courses. There are 40 questions to answer and the pass mark is 60%

This test consists of 40 Questions


Question 1 #smoke9 (Worth 1 point)

During cold smoking, what is generally considered to be the maximum temperature the seafood should be exposed to?

Question 2 #smoke40 (Worth 1 point)

Why is the development of Rancidity in fish lipids generally considered to be a quality issue and not of food safety issue?

Question 3 #MFS-June18-076 (Worth 1 point)

Secondary processing refers to what?

Question 4 #smoke8 (Worth 1 point)

Collagen in muscles is there to do what?

Question 5 #smoke12 (Worth 1 point)

If a weak brine is used (e.g. 40 degree or less) then fish may absorb water as well as salt. If this water is not evaporated during smoking what by Law must you do?

Question 6 #smoke30 (Worth 1 point)

What is the best way of controlling the risk of Scombrotoxin poisoning?

Question 7 #MFS-June18-096 (Worth 1 point)

When storing seafood in a fridge, what is the correct order from top to bottom?

Question 8 #smoke41 (Worth 1 point)

Why should brine temperatures remain below 12 Centigrade?

Question 9 #smoke18 (Worth 1 point)

Scombrotoxin toxin is commonly produced by?

Question 10 #smoke23 (Worth 1 point)

What are Psychotropic bacteria?

Question 11 #smoke29 (Worth 1 point)

What is smoke?

Question 12 #smoke3 (Worth 1 point)

Which of the following smoke components is most undesirable in smoked seafood?

Question 13 #smoke22 (Worth 1 point)

To produce an 80 degree brine using 500 litres of water, how much salt would you use?

Question 14 #smoke24 (Worth 1 point)

What are the main advantages of a modern kiln?

Question 15 #MFS-June18-075 (Worth 1 point)

Primary processing refers to what?

Question 16 #smoke16 (Worth 1 point)

Rancidity in oil rich fish is caused by?

Question 17 #smoke1 (Worth 1 point)

During hot smoking, what is the temperature above which the seafood must be exposed to for safety?

Question 18 #smoke27 (Worth 1 point)

What is autolysis?

Question 19 #smoke19 (Worth 1 point)

Simple steps to ensure consistent salt uptake by seafood during brining include using uniformly sized seafood for brining, measuring salt content in the finished product, and which of the following?

Question 20 #smoke2 (Worth 1 point)

How many components of smoke have already been identified?

Question 21 #smoke11 (Worth 1 point)

How has seafood smoking changed in the last 200 years?

Question 22 #MFS-June18-188 (Worth 1 point)

Which of the following is not classed as a processed product?

Question 23 #MFS-June18-215 (Worth 1 point)

Which of the following species would not be suitable for smoking?

Question 24 #MFS-June18-220 (Worth 1 point)

Which of the following species is commonly dyed yellow during smoking?

Question 25 #smoke42 (Worth 1 point)

Why should you wash your hands frequently and effectively?

Question 26 #smoke39 (Worth 1 point)

Why is post smoking maturation important for salmon and apparently less important in other fish and shellfish?

Question 27 #smoke34 (Worth 1 point)

What three properties of fish are significantly changed during brining and smoking?

Question 28 #smoke13 (Worth 1 point)

Important considerations when sourcing wood for smoking include species, size, moisture content, price and also?

Question 29 #smoke28 (Worth 1 point)

What is drip loss in smoked seafood?

Question 30 #smoke36 (Worth 1 point)

Which of these methods of extending shelf life is the poorest?

Question 31 #smoke5 (Worth 1 point)

Why is sawdust generally preferred to wood chippings in smoking kilns?

Question 32 #smoke21 (Worth 1 point)

The shelf life of most smoked seafood is.......

Question 33 #MFS-June18-214 (Worth 1 point)

Gravadlax, also referred to as 'gravad lax' or 'gravlax' describes?

Question 34 #smoke37 (Worth 1 point)

Why are oil rich fish usually the ones that are hot smoked?

Question 35 #smoke38 (Worth 1 point)

Why do we now have lower salt levels in smoked seafood?

Question 36 #smoke31 (Worth 1 point)

What is the impact of a water activity of 0.9 on the multiplication of bacteria

Question 37 #smoke20 (Worth 1 point)

Smoked salmon can have a shelf life of up to 21 days. Why it is so long compared to smoked cod?

Question 38 #smoke33 (Worth 1 point)

What is the role of trimethylamine in seafood quality?

Question 39 #smoke32 (Worth 1 point)

What is the most likely cause of a final product that is bitter or phenolic in taste?

Question 40 #smoke26 (Worth 1 point)

What changes may take place in a brine tank if the brine is not changed frequently enough?