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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 #smoke23 (Worth 1 point)

What are Psychotropic bacteria? (1466)

Question 2 #smoke39 (Worth 1 point)

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

Question 3 #MFS-June18-214 (Worth 1 point)

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

Question 4 #smoke36 (Worth 1 point)

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

Question 5 #smoke2 (Worth 1 point)

How many components of smoke have already been identified? (1449)

Question 6 #smoke32 (Worth 1 point)

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

Question 7 #MFS-June18-220 (Worth 1 point)

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

Question 8 #smoke33 (Worth 1 point)

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

Question 9 #smoke31 (Worth 1 point)

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

Question 10 #MFS-June18-219 (Worth 1 point)

Complete the sentence. Arbroath smokies are... (960)