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 #smoke26 (Worth 1 point)

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

Question 2 #smoke3 (Worth 1 point)

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

Question 3 #smoke1 (Worth 1 point)

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

Question 4 #smoke21 (Worth 1 point)

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

Question 5 #smoke10 (Worth 1 point)

Hand (static tank) brined fish from the same batch may suffer from very different salt contents in the finished product. This is undesirable so how can it be minimised?

Question 6 #smoke32 (Worth 1 point)

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

Question 7 #smoke18 (Worth 1 point)

Scombrotoxin toxin is commonly produced by?

Question 8 #MFS-June18-075 (Worth 1 point)

Primary processing refers to what?

Question 9 #smoke27 (Worth 1 point)

What is autolysis?

Question 10 #MFS-June18-220 (Worth 1 point)

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

Question 11 #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 12 #smoke24 (Worth 1 point)

What are the main advantages of a modern kiln?

Question 13 #MFS-June18-215 (Worth 1 point)

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

Question 14 #smoke41 (Worth 1 point)

Why should brine temperatures remain below 12 Centigrade?

Question 15 #MFS-June18-076 (Worth 1 point)

Secondary processing refers to what?

Question 16 #smoke4 (Worth 1 point)

Which of these is a lightly salted and smoked whole herring?

Question 17 #smoke34 (Worth 1 point)

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

Question 18 #smoke35 (Worth 1 point)

When hand salting seafood products it is usual to use a coarser grade of salt. Why is this?

Question 19 #smoke5 (Worth 1 point)

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

Question 20 #smoke37 (Worth 1 point)

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

Question 21 #smoke17 (Worth 1 point)

Scombrotoxin toxin in seafood products can be destroyed by

Question 22 #smoke29 (Worth 1 point)

What is smoke?

Question 23 #MFS-June18-214 (Worth 1 point)

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

Question 24 #smoke23 (Worth 1 point)

What are Psychotropic bacteria?

Question 25 #smoke11 (Worth 1 point)

How has seafood smoking changed in the last 200 years?

Question 26 #smoke13 (Worth 1 point)

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

Question 27 #MFS-June18-188 (Worth 1 point)

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

Question 28 #smoke16 (Worth 1 point)

Rancidity in oil rich fish is caused by?

Question 29 #smoke31 (Worth 1 point)

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

Question 30 #smoke2 (Worth 1 point)

How many components of smoke have already been identified?

Question 31 #smoke9 (Worth 1 point)

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

Question 32 #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 33 #smoke36 (Worth 1 point)

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

Question 34 #smoke33 (Worth 1 point)

What is the role of trimethylamine in seafood quality?

Question 35 #smoke8 (Worth 1 point)

Collagen in muscles is there to do what?

Question 36 #smoke42 (Worth 1 point)

Why should you wash your hands frequently and effectively?

Question 37 #smoke38 (Worth 1 point)

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

Question 38 #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 39 #MFS-June18-096 (Worth 1 point)

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

Question 40 #smoke39 (Worth 1 point)

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