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 #smoke11 (Worth 1 point)

How has seafood smoking changed in the last 200 years?

Question 2 #smoke24 (Worth 1 point)

What are the main advantages of a modern kiln?

Question 3 #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 4 #smoke35 (Worth 1 point)

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

Question 5 #smoke30 (Worth 1 point)

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

Question 6 #smoke41 (Worth 1 point)

Why should brine temperatures remain below 12 Centigrade?

Question 7 #smoke23 (Worth 1 point)

What are Psychotropic bacteria?

Question 8 #smoke28 (Worth 1 point)

What is drip loss in smoked seafood?

Question 9 #smoke18 (Worth 1 point)

Scombrotoxin toxin is commonly produced by?

Question 10 #smoke5 (Worth 1 point)

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

Question 11 #smoke33 (Worth 1 point)

What is the role of trimethylamine in seafood quality?

Question 12 #smoke26 (Worth 1 point)

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

Question 13 #smoke42 (Worth 1 point)

Why should you wash your hands frequently and effectively?

Question 14 #smoke2 (Worth 1 point)

How many components of smoke have already been identified?

Question 15 #smoke17 (Worth 1 point)

Scombrotoxin toxin in seafood products can be destroyed by

Question 16 #MFS-June18-076 (Worth 1 point)

Secondary processing refers to what?

Question 17 #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 18 #MFS-June18-214 (Worth 1 point)

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

Question 19 #smoke31 (Worth 1 point)

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

Question 20 #MFS-June18-215 (Worth 1 point)

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

Question 21 #smoke27 (Worth 1 point)

What is autolysis?

Question 22 #smoke37 (Worth 1 point)

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

Question 23 #smoke32 (Worth 1 point)

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

Question 24 #smoke16 (Worth 1 point)

Rancidity in oil rich fish is caused by?

Question 25 #MFS-June18-096 (Worth 1 point)

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

Question 26 #smoke36 (Worth 1 point)

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

Question 27 #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 28 #smoke38 (Worth 1 point)

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

Question 29 #smoke25 (Worth 1 point)

What are the main advantages of a traditional kiln?

Question 30 #MFS-June18-188 (Worth 1 point)

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

Question 31 #smoke13 (Worth 1 point)

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

Question 32 #MFS-June18-075 (Worth 1 point)

Primary processing refers to what?

Question 33 #smoke8 (Worth 1 point)

Collagen in muscles is there to do what?

Question 34 #smoke29 (Worth 1 point)

What is smoke?

Question 35 #smoke39 (Worth 1 point)

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

Question 36 #MFS-June18-220 (Worth 1 point)

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

Question 37 #smoke4 (Worth 1 point)

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

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 #smoke1 (Worth 1 point)

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

Question 40 #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?