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 #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?

Question 2 #smoke16 (Worth 1 point)

Rancidity in oil rich fish is caused by?

Question 3 #smoke32 (Worth 1 point)

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

Question 4 #smoke36 (Worth 1 point)

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

Question 5 #smoke39 (Worth 1 point)

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

Question 6 #MFS-June18-214 (Worth 1 point)

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

Question 7 #MFS-June18-219 (Worth 1 point)

Complete the sentence. Arbroath smokies are...

Question 8 #smoke26 (Worth 1 point)

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

Question 9 #smoke38 (Worth 1 point)

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

Question 10 #smoke31 (Worth 1 point)

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