Seafish and the Seafood Training Academy

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Smoking test Level 3

This test is linked to the Level 3 eLearning programme on smoking. You may wish to study that programme before attempting this test, and before attending one of our smoking training courses. There are 40 questions to answer and the pass mark is 60%

This test consists of 40 Questions


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

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

Question 2 #MFS-June18-215 (Worth 1 point)

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

Question 3 #MFS-June18-220 (Worth 1 point)

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

Question 4 #MFS-June18-075 (Worth 1 point)

Primary processing refers to what?

Question 5 #MFS-June18-076 (Worth 1 point)

Secondary processing refers to what?

Question 6 #MFS-June18-096 (Worth 1 point)

When storing seafood in a fridge, what is the correct order from top to bottom?

Question 7 #MFS-June18-188 (Worth 1 point)

Which of the following is not classed as a processed product?

Question 8 #smoke1 (Worth 1 point)

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

Question 9 #smoke2 (Worth 1 point)

How many components of smoke have already been identified?

Question 10 #smoke3 (Worth 1 point)

Which of the following smoke components is most undesirable in smoked seafood?

Question 11 #smoke4 (Worth 1 point)

Which of these is a lightly salted and smoked whole herring?

Question 12 #smoke5 (Worth 1 point)

Why is sawdust generally preferred to wood chippings in smoking kilns?

Question 13 #smoke8 (Worth 1 point)

Collagen in muscles is there to do what?

Question 14 #smoke9 (Worth 1 point)

During cold smoking, what is generally considered to be the maximum temperature the seafood should be exposed to?

Question 15 #smoke10 (Worth 1 point)

Hand (static tank) brined fish from the same batch may suffer from very different salt contents in the finished product. This is undesirable so how can it be minimised?

Question 16 #smoke11 (Worth 1 point)

How has seafood smoking changed in the last 200 years?

Question 17 #smoke12 (Worth 1 point)

If a weak brine is used (e.g. 40 degree or less) then fish may absorb water as well as salt. If this water is not evaporated during smoking what by Law must you do?

Question 18 #smoke13 (Worth 1 point)

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

Question 19 #smoke16 (Worth 1 point)

Rancidity in oil rich fish is caused by?

Question 20 #smoke17 (Worth 1 point)

Scombrotoxin toxin in seafood products can be destroyed by

Question 21 #smoke18 (Worth 1 point)

Scombrotoxin toxin is commonly produced by?

Question 22 #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 23 #smoke20 (Worth 1 point)

Smoked salmon can have a shelf life of up to 21 days. Why it is so long compared to smoked cod?

Question 24 #smoke21 (Worth 1 point)

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

Question 25 #smoke22 (Worth 1 point)

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

Question 26 #smoke23 (Worth 1 point)

What are Psychotropic bacteria?

Question 27 #smoke24 (Worth 1 point)

What are the main advantages of a modern kiln?

Question 28 #smoke25 (Worth 1 point)

What are the main advantages of a traditional kiln?

Question 29 #smoke26 (Worth 1 point)

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

Question 30 #smoke27 (Worth 1 point)

What is autolysis?

Question 31 #smoke28 (Worth 1 point)

What is drip loss in smoked seafood?

Question 32 #smoke29 (Worth 1 point)

What is smoke?

Question 33 #smoke30 (Worth 1 point)

What is the best way of controlling the risk of Scombrotoxin poisoning?

Question 34 #smoke31 (Worth 1 point)

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

Question 35 #smoke32 (Worth 1 point)

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

Question 36 #smoke33 (Worth 1 point)

What is the role of trimethylamine in seafood quality?

Question 37 #smoke34 (Worth 1 point)

What three properties of fish are significantly changed during brining and smoking?

Question 38 #smoke35 (Worth 1 point)

When hand salting seafood products it is usual to use a coarser grade of salt. Why is this?

Question 39 #smoke36 (Worth 1 point)

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

Question 40 #smoke37 (Worth 1 point)

Why are oil rich fish usually the ones that are hot smoked?