Smoking test Level 3 | Smoking | Seafish Online Test Portal

Question 1 #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? (1462)

A) Keep brining times consistent and with little difference between first out and last out.

B) Stir the brine to stop layering

C) Frequently measure brine strength and adjust to keep it within the required parameters

D) All of these will contribute to a more consistent salt content in the finished product

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? (1483)

A) You can always spot rancid fish before you eat it

B) Rancid fish are very rare in the seafood industry

C) Rancidity is a natural part of fish spoilage

D) The compounds that produce rancidity are not toxic

Question 3 #smoke3 (Worth 1 point)

Which of the following smoke components is most undesirable in smoked seafood? (1450)

A) Polycyclic aromatic hydrocarbons

B) Aldehydes and ketones

C) Carbon monoxide

D) Various acids, alcohols and esters

Question 4 #smoke21 (Worth 1 point)

The shelf life of most smoked seafood is....... (1464)

A) The same as the equivalent unsmoked product

B) Longer than the equivalent unsmoked product

C) It can vary, depending on how it was handled during production.

D) Shorter than the equivalent unsmoked product

Question 5 #MFS-June18-075 (Worth 1 point)

Primary processing refers to what? (1050)

A) Processing seafood in a processing plant

B) Adding value to a product by creating prepared product, such as smoking, canning, battered, frozen

C) Processing seafood on a vessel

D) The first stages of preparing seafood for sale (i.e. heading, gutting, cutting, filleting, peeling, freezing etc)

Question 6 #smoke4 (Worth 1 point)

Which of these is a lightly salted and smoked whole herring? (1451)

A) Kipper

B) Red Herring

C) Buckling

D) Bloater

Question 7 #MFS-June18-188 (Worth 1 point)

Which of the following is not classed as a processed product? (1153)

A) salted fish

B) canned fish

C) smoked fish

D) fillet fish

Question 8 #smoke16 (Worth 1 point)

Rancidity in oil rich fish is caused by? (1459)

A) Thermolytic changes - chemical reactions accelerated by higher temperatures

B) Autoxidation - the natural oxidation of fish oils at lower temperatures

C) Both of the above.

D) None of the above

Question 9 #smoke13 (Worth 1 point)

Important considerations when sourcing wood for smoking include species, size, moisture content, price and also? (1458)

A) The carbon content and footprint of the wood production process

B) The levels of phenols and PAHs in the wood

C) Supplier safety systems, including traceability and HACCP

D) None of these as price is the only important consideration.

Question 10 #smoke39 (Worth 1 point)

Why is post smoking maturation important for salmon and apparently less important in other fish and shellfish? (1482)

A) It is price related, smoked salmon is more expensive and requires better handling

B) Time must be given for flavours to spread throughout the flesh before the salmon is sliced prior to despatch

C) Smoked salmon sides are much larger and require more time to develop the even flavour

D) The smoked flavours spread through the flesh of oil rich fish more slowly than lean fish.

Question 11 #smoke25 (Worth 1 point)

What are the main advantages of a traditional kiln? (1468)

A) These types of kilns are cheaper to install and run, requiring fewer staff to operate

B) When well produced, traditionally smoked products can attract a price premium

C) There are none, modern kilns are always better than traditional ones

D) It’s easier to get planning permission for traditional kiln installations, particularly in rural areas.

Question 12 #smoke31 (Worth 1 point)

What is the impact of a water activity of 0.9 on the multiplication of bacteria (1474)

A) Bacterial multiplication is slowed

B) Bacterial multiplication is unaffected

C) Bacterial multiplication is halted

D) Bacterial multiplication is accelerated.

Question 13 #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? (1455)

A) Use smaller batches of fish so that you can get them all out more quickly

B) Lift them all out at once using a stainless steel mesh basket

C) Have more than one person at a time remove the fish to speed up the process.

D) As the cause is the difference between first out and last out, all of the above would help.

Question 14 #smoke18 (Worth 1 point)

Scombrotoxin toxin is commonly produced by? (1461)

A) Rancidity in fish oil

B) Spore forming bacteria like Clostridium botulinum

C) Pathogenic bacteria

D) Bacterial action on oil rich fish such as mackerel

Question 15 #smoke11 (Worth 1 point)

How has seafood smoking changed in the last 200 years? (1456)

A) No change, the traditional methods are still common in the industry

B) Lower salt levels have compensated for the longer smoking times

C) Shorter smoking times and lower salt levels are more common

D) Salt levels have increased to improve food safety

Question 16 #smoke29 (Worth 1 point)

What is smoke? (1472)

A) A mixture of tars and phenols that can be dissolved in water

B) An airborne complex colloidal suspension

C) A complex mist made up of liquid droplets

D) A simple mix of gases

Question 17 #smoke17 (Worth 1 point)

Scombrotoxin toxin in seafood products can be destroyed by (1460)

A) Cooking

B) Freezing

C) Salting

D) None of these

Question 18 #smoke42 (Worth 1 point)

Why should you wash your hands frequently and effectively? (1485)

A) To stop your skin cracking and becoming flaky

B) To help reduce the risk of contamination

C) So you don't smell of fish after work

D) Because your supervisor tells you to

Question 19 #MFS-June18-214 (Worth 1 point)

Gravadlax, also referred to as 'gravad lax' or 'gravlax' describes? (955)

A) a whole fillet covered in a bed of salt

B) a cure of vinegar, white wine

C) a whole fillet of salmon mixed with a dry cure of herbs, sugar, salt and peppercorns

D) when hot smoke is used to cure the fish

Question 20 #smoke1 (Worth 1 point)

During hot smoking, what is the temperature above which the seafood must be exposed to for safety? (1448)

A) 37.8 Centigrade

B) 63 Centigrade

C) 82 Centigrade

D) 75 Centigrade

Question 21 #smoke27 (Worth 1 point)

What is autolysis? (1470)

A) The toughening you get when seafood is frozen and then thawed

B) The natural breakdown of flesh by enzymes in the cell during spoilage

C) Another way of describing drip loss from fish fillets

D) The seasonal variation on oil and fat content

Question 22 #smoke26 (Worth 1 point)

What changes may take place in a brine tank if the brine is not changed frequently enough? (1469)

A) As salt is absorbed by the fish the strength of the brine will gradually weaken

B) There will be a build up of flesh and protein, and other material washed off the fish

C) The brine will become weaker and increasingly contaminated if used for too long

D) All of the above may happen if the brine is not replaced and refreshed.

Question 23 #smoke30 (Worth 1 point)

What is the best way of controlling the risk of Scombrotoxin poisoning? (1473)

A) Effective batch control and tracability throughout the supply chain

B) End product testing and proactive product recall policies

C) Effective temperature control of raw material from harvest to processing

D) Raw material supplier audit and approval protocols.

Question 24 #smoke22 (Worth 1 point)

To produce an 80 degree brine using 500 litres of water, how much salt would you use? (1465)

A) 118g/litre x 500 litres = 59 Kgs

B) 354g/litre x 500 litres = 177 Kgs

C) 236g/litre x 500 litres = 118 Kgs

D) 80g/litre x 500 litres = 40 Kgs

Question 25 #smoke38 (Worth 1 point)

Why do we now have lower salt levels in smoked seafood? (1481)

A) Improved chilled storage throughout the seafood chain helps maintain seafood safety

B) Greater consumer awareness of the risks of high salt levels has led to consumer preferences for lower salt levels

C) Improved manufacturing techniques provide opportunities to lower salt levels without compromising food safety.

D) All of these

Question 26 #MFS-June18-220 (Worth 1 point)

Which of the following species is commonly dyed yellow during smoking? (961)

A) tuna

B) haddock

C) mackerel

D) herring

Question 27 #smoke41 (Worth 1 point)

Why should brine temperatures remain below 12 Centigrade? (1484)

A) Above 12 Centigrade salt takeup it too rapid to easily control

B) The brine will last longer and will not go off as quickly

C) Lower temperatures result in less bacterial multiplication and safer smoked seafood

D) Above 12 Centigrade salt takeup it too slow and brining times become too long.

Question 28 #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? (1457)

A) It is actually illegal to add water in this way, so you must not use a weak brine

B) Declare it on the packaging as added water if it exceeds 5%

C) Increase the smoking duration to ensure the added water is reduced below 5%.

D) Nothing as the water is added as part of the legitimate brining process

Question 29 #smoke34 (Worth 1 point)

What three properties of fish are significantly changed during brining and smoking? (1477)

A) Texture, salt content and water content

B) Salt content, protein levels, fat content

C) Fat content, salt content and texture

D) Quality, texture, fat content.

Question 30 #smoke28 (Worth 1 point)

What is drip loss in smoked seafood? (1471)

A) The water drawn out of seafood flesh during brining

B) The amount of water lost during the smoking process

C) An occasional problem where water vapour condenses inside vac packed smoked seafood.

D) Intracellular brine that leaks out of the flesh during pre-smoking hanging

Question 31 #smoke37 (Worth 1 point)

Why are oil rich fish usually the ones that are hot smoked? (1480)

A) Tradition

B) They do not dry out and toughen at the higher temperatures

C) Lean fish are not as pleasing to the customer after hot smoking as they can dry out.

D) All of these

Question 32 #smoke36 (Worth 1 point)

Which of these methods of extending shelf life is the poorest? (1479)

A) Smoking

B) Salting

C) Freezing

D) Drying

Question 33 #smoke20 (Worth 1 point)

Traditional smoked salmon can have a shelf life of up to 21 days. Why it is so long compared to smoked cod? (1463)

A) The oil rich nature of smoked salmon ensures the water activity is low and bacterial multiplication is reduced

B) The longer smoking times of up to 24 hrs ensures the water activity is low and bacterial multiplication is reduced

C) The use of gas permeable packaging ensures the water activity is low and bacterial multiplication is reduced

D) The higher salt levels in traditional smoked salmon ensures the water activity is low and bacterial multiplication is reduced

Question 34 #smoke35 (Worth 1 point)

When hand salting seafood products it is usual to use a coarser grade of salt. Why is this? (1478)

A) It is a cost saving measure, experienced staff can adapt to variations in grist size

B) Larger particle sizes results in slower takeup of salt by the flesh and a better product.

C) Although more expensive, coarse salt is more visually appealing to the consumer

D) Larger particle sizes results in faster takeup of salt by the flesh and a better product.

Question 35 #smoke5 (Worth 1 point)

Why is sawdust generally preferred to wood chippings in smoking kilns? (1452)

A) Simply cost, the equivalent wood chippings are more expensive

B) There is a greater consistency of supply with sawdust

C) Sawdust has a more consistent moisture content and burns better.

D) Sawdust smoulders rather than flares up, giving off more smoke

Question 36 #MFS-June18-076 (Worth 1 point)

Secondary processing refers to what? (1051)

A) Processing seafood on a vessel

B) The first stages of preparing seafood for sale (i.e. heading, gutting, cutting, filleting, peeling, freezing etc)

C) Adding value to a product by creating prepared product, such as smoking, canning, battered, frozen

D) Processing seafood in a processing plant

Question 37 #smoke32 (Worth 1 point)

What is the most likely cause of a final product that is bitter or has a chemical aftertaste. (1475)

A) Burning your wood at a higher temperature, producing a phenol laden smoke

B) Smoking the seafood for more than 5 hours

C) Using seafood of a poor quality

D) All of the above

Question 38 #smoke33 (Worth 1 point)

What is the role of trimethylamine in seafood quality? (1476)

A) When added to fish fillets it helps to retain moisture

B) It is responsible for that characteristic fishy odour as fish ages

C) It is a natural antiseptic, reducing bacterial growth

D) It is part of the rigor mortis process

Question 39 #smoke23 (Worth 1 point)

What are Psychotropic bacteria? (1466)

A) Bacteria that cause food poisoning

B) Spoilage bacteria that can tolerate salt

C) Spoilage bacteria that prefer low temperatures

D) Bacteria that produce toxins at high temperatures

Question 40 #smoke8 (Worth 1 point)

Collagen in muscles is there to do what? (1453)

A) It is the scaffolding that holds the flesh together

B) It is responsible for the dark coloured flesh in pelagic fish such as mackerel

C) It breaks down to release energy for muscle contraction

D) It stops the flesh becoming toughened when defrosted.