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 #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 2 #smoke24 (Worth 1 point)

What are the main advantages of a modern kiln?

Question 3 #smoke28 (Worth 1 point)

What is drip loss in smoked seafood?

Question 4 #smoke8 (Worth 1 point)

Collagen in muscles is there to do what?

Question 5 #smoke23 (Worth 1 point)

What are Psychotropic bacteria?

Question 6 #smoke13 (Worth 1 point)

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

Question 7 #smoke1 (Worth 1 point)

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

Question 8 #smoke22 (Worth 1 point)

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

Question 9 #MFS-June18-214 (Worth 1 point)

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

Question 10 #MFS-June18-215 (Worth 1 point)

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