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 #smoke24 (Worth 1 point)

What are the main advantages of a modern kiln?

Question 2 #smoke41 (Worth 1 point)

Why should brine temperatures remain below 12 Centigrade?

Question 3 #smoke8 (Worth 1 point)

Collagen in muscles is there to do what?

Question 4 #smoke42 (Worth 1 point)

Why should you wash your hands frequently and effectively?

Question 5 #MFS-June18-220 (Worth 1 point)

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

Question 6 #smoke21 (Worth 1 point)

The shelf life of most smoked seafood is.......

Question 7 #smoke22 (Worth 1 point)

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

Question 8 #smoke29 (Worth 1 point)

What is smoke?

Question 9 #smoke33 (Worth 1 point)

What is the role of trimethylamine in seafood quality?

Question 10 #smoke39 (Worth 1 point)

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