Seafish and the Seafood Training Academy

STA Online Test Portal

Smoking test for fun

A short test on fish and shellfish smoking for you to try out. There are 10 questions to answer and the pass mark is 50%

This test consists of 10 Questions

Question 1 #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 2 #smoke42 (Worth 1 point)

Why should you wash your hands frequently and effectively?

Question 3 #smoke5 (Worth 1 point)

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

Question 4 #MFS-June18-215 (Worth 1 point)

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

Question 5 #smoke32 (Worth 1 point)

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

Question 6 #smoke28 (Worth 1 point)

What is drip loss in smoked seafood?

Question 7 #smoke33 (Worth 1 point)

What is the role of trimethylamine in seafood quality?

Question 8 #smoke4 (Worth 1 point)

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

Question 9 #smoke16 (Worth 1 point)

Rancidity in oil rich fish is caused by?

Question 10 #smoke24 (Worth 1 point)

What are the main advantages of a modern kiln?