Seafish and the Seafood Training Academy

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Public Fishmonger Test. 30 questions, pass mark is 60%

This test consists of 30 questions on fishmongering. The pass mark is 60%. It does not lead to any form of qualification or recognition.

This test consists of 30 Questions

Question 1 #MFS-June18-169 (Worth 1 point)

The NHS recommends that we should eat how many portions of fish a week?

Question 2 #Guide Photos 035 (Worth 1 point)

Which of these is the Pink Bream?

Question 3 #MFS-June18-073 (Worth 1 point)

Which of the following is not a term used to identify the lateral line of a fish?

Question 4 #MFS-June18-172 (Worth 1 point)

A typical portion (as a starter) of oysters should equal roughly?

Question 5 #MFS-June18-144 (Worth 1 point)

Pinking refers to:

Question 6 #MFS-June18-077 (Worth 1 point)

Which of the following does not contribute to seafood spoilage?

Question 7 #MFS-June18-086 (Worth 1 point)

All the following species are regarded as being a high cost seafood, except which species?

Question 8 #MFS-June18-113 (Worth 1 point)

Live mussels, native oysters and scallops, should ideally be stored at temperatures of:

Question 9 #MFS-June18-153 (Worth 1 point)

A quarter-cut fillet is a suitable cut for which species?

Question 10 #MFS-June18-064 (Worth 1 point)

Which of the following statements describes pelagic fish?

Question 11 #MFS-June18-195 (Worth 1 point)

Complete the sentence, for every ___ rise in fish storage temperature, the shelf life more than halves.

Question 12 #MFS-June18-230 (Worth 1 point)

Which of the following would be the most suitable alternative to salmon in terms of a similar taste and texture?

Question 13 #MFS-June18-106 (Worth 1 point)

Complete the sentence. If using ice to store chilled fish...

Question 14 #MFS-June18-080 (Worth 1 point)

The principle of First in First out (FIFO) describes_______?

Question 15 #MFS-June18-052 (Worth 1 point)

The following Latin name 'Sardinus pilchardus' refers to which pelagic species?

Question 16 #MFS-June18-136 (Worth 1 point)

Typically, a fish in excellent quality would have which features:

Question 17 #MFS-June18-030 (Worth 1 point)

Complete the sentence. Jigging is a fishing method using...

Question 18 #MFS-June18-087 (Worth 1 point)

Which is the following statements is true. Wild seafood that has been harvested during the spawning season..

Question 19 #MFS-June18-143 (Worth 1 point)

Scale loss occurs in the which species:

Question 20 #MFS-June18-129 (Worth 1 point)

Which of the following statements is not true? Enzymes___________

Question 21 #MFS-June18-243 (Worth 1 point)

Which of the following is not a certification scheme for seafood?

Question 22 #MFS-June18-090 (Worth 1 point)

Which of the following harvesting techniques generally results in seafood that is of lower quality?

Question 23 #MFS-June18-227 (Worth 1 point)

Woodcock of the sea is another name given to a much-prized colourful fish, which is more common in summer months, please identify it from this list?

Question 24 #MFS-June18-115 (Worth 1 point)

Enterobacteriaceae, Bacillus spp. and Clostridium spp... (complete the sentence)

Question 25 #MFS-June18-081 (Worth 1 point)

Which of following activities would not help to prevent cross-contamination during the processing and packing of seafood?

Question 26 #MFS-June18-182 (Worth 1 point)

Ice crystals are likely to appear if? (complete the sentence)

Question 27 #MFS-June18-093 (Worth 1 point)

Which answer is not an associated benefit with buying and selling locally sourced seafood?

Question 28 #Guide Photos 034 (Worth 1 point)

What fish is this?

Question 29 #MFS-June18-158 (Worth 1 point)

Ice temperature should record a temperature at:

Question 30 #MFS-June18-094 (Worth 1 point)

Which answer is not an associated challenge with buying and selling local seafood?