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 #smoke31 (Worth 1 point)

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

Question 2 #smoke25 (Worth 1 point)

What are the main advantages of a traditional kiln?

Question 3 #smoke24 (Worth 1 point)

What are the main advantages of a modern kiln?

Question 4 #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 5 #smoke41 (Worth 1 point)

Why should brine temperatures remain below 12 Centigrade?

Question 6 #smoke39 (Worth 1 point)

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

Question 7 #smoke36 (Worth 1 point)

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

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

Primary processing refers to what?

Question 9 #smoke27 (Worth 1 point)

What is autolysis?

Question 10 #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 11 #smoke29 (Worth 1 point)

What is smoke?

Question 12 #smoke22 (Worth 1 point)

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

Question 13 #smoke38 (Worth 1 point)

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

Question 14 #smoke8 (Worth 1 point)

Collagen in muscles is there to do what?

Question 15 #smoke32 (Worth 1 point)

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

Question 16 #MFS-June18-220 (Worth 1 point)

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

Question 17 #smoke2 (Worth 1 point)

How many components of smoke have already been identified?

Question 18 #MFS-June18-096 (Worth 1 point)

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

Question 19 #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 20 #smoke4 (Worth 1 point)

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

Question 21 #smoke34 (Worth 1 point)

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

Question 22 #smoke9 (Worth 1 point)

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

Question 23 #smoke1 (Worth 1 point)

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

Question 24 #smoke30 (Worth 1 point)

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

Question 25 #smoke3 (Worth 1 point)

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

Question 26 #smoke28 (Worth 1 point)

What is drip loss in smoked seafood?

Question 27 #smoke17 (Worth 1 point)

Scombrotoxin toxin in seafood products can be destroyed by

Question 28 #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 29 #smoke35 (Worth 1 point)

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

Question 30 #smoke5 (Worth 1 point)

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

Question 31 #MFS-June18-188 (Worth 1 point)

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

Question 32 #smoke37 (Worth 1 point)

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

Question 33 #smoke23 (Worth 1 point)

What are Psychotropic bacteria?

Question 34 #MFS-June18-076 (Worth 1 point)

Secondary processing refers to what?

Question 35 #MFS-June18-214 (Worth 1 point)

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

Question 36 #smoke16 (Worth 1 point)

Rancidity in oil rich fish is caused by?

Question 37 #smoke13 (Worth 1 point)

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

Question 38 #smoke18 (Worth 1 point)

Scombrotoxin toxin is commonly produced by?

Question 39 #smoke26 (Worth 1 point)

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

Question 40 #smoke21 (Worth 1 point)

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