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 #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 2 #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 3 #smoke29 (Worth 1 point)

What is smoke?

Question 4 #smoke1 (Worth 1 point)

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

Question 5 #smoke25 (Worth 1 point)

What are the main advantages of a traditional kiln?

Question 6 #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 7 #smoke24 (Worth 1 point)

What are the main advantages of a modern kiln?

Question 8 #smoke39 (Worth 1 point)

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

Question 9 #smoke2 (Worth 1 point)

How many components of smoke have already been identified?

Question 10 #smoke41 (Worth 1 point)

Why should brine temperatures remain below 12 Centigrade?

Question 11 #smoke31 (Worth 1 point)

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

Question 12 #smoke16 (Worth 1 point)

Rancidity in oil rich fish is caused by?

Question 13 #smoke8 (Worth 1 point)

Collagen in muscles is there to do what?

Question 14 #smoke5 (Worth 1 point)

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

Question 15 #smoke13 (Worth 1 point)

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

Question 16 #smoke33 (Worth 1 point)

What is the role of trimethylamine in seafood quality?

Question 17 #smoke27 (Worth 1 point)

What is autolysis?

Question 18 #smoke28 (Worth 1 point)

What is drip loss in smoked seafood?

Question 19 #smoke36 (Worth 1 point)

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

Question 20 #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 21 #smoke17 (Worth 1 point)

Scombrotoxin toxin in seafood products can be destroyed by

Question 22 #smoke11 (Worth 1 point)

How has seafood smoking changed in the last 200 years?

Question 23 #MFS-June18-075 (Worth 1 point)

Primary processing refers to what?

Question 24 #MFS-June18-215 (Worth 1 point)

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

Question 25 #smoke34 (Worth 1 point)

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

Question 26 #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 27 #smoke23 (Worth 1 point)

What are Psychotropic bacteria?

Question 28 #smoke35 (Worth 1 point)

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

Question 29 #MFS-June18-220 (Worth 1 point)

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

Question 30 #smoke37 (Worth 1 point)

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

Question 31 #smoke22 (Worth 1 point)

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

Question 32 #smoke9 (Worth 1 point)

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

Question 33 #smoke18 (Worth 1 point)

Scombrotoxin toxin is commonly produced by?

Question 34 #MFS-June18-214 (Worth 1 point)

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

Question 35 #MFS-June18-188 (Worth 1 point)

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

Question 36 #smoke42 (Worth 1 point)

Why should you wash your hands frequently and effectively?

Question 37 #smoke4 (Worth 1 point)

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

Question 38 #smoke38 (Worth 1 point)

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

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 #smoke3 (Worth 1 point)

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