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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 #smoke37 (Worth 1 point)

Why are oil rich fish usually the ones that are hot smoked? (1480)

Question 2 #smoke16 (Worth 1 point)

Rancidity in oil rich fish is caused by? (1459)

Question 3 #smoke2 (Worth 1 point)

How many components of smoke have already been identified? (1449)

Question 4 #smoke41 (Worth 1 point)

Why should brine temperatures remain below 12 Centigrade? (1484)

Question 5 #smoke27 (Worth 1 point)

What is autolysis? (1470)

Question 6 #smoke24 (Worth 1 point)

What are the main advantages of a modern kiln? (1467)

Question 7 #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? (1457)

Question 8 #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? (1483)

Question 9 #smoke36 (Worth 1 point)

Which of these methods of extending shelf life is the poorest? (1479)

Question 10 #smoke21 (Worth 1 point)

The shelf life of most smoked seafood is....... (1464)

Question 11 #smoke38 (Worth 1 point)

Why do we now have lower salt levels in smoked seafood? (1481)

Question 12 #MFS-June18-075 (Worth 1 point)

Primary processing refers to what? (1050)

Question 13 #MFS-June18-214 (Worth 1 point)

Gravadlax, also referred to as 'gravad lax' or 'gravlax' describes? (955)

Question 14 #smoke1 (Worth 1 point)

During hot smoking, what is the temperature above which the seafood must be exposed to for safety? (1448)

Question 15 #MFS-June18-220 (Worth 1 point)

Which of the following species is commonly dyed yellow during smoking? (961)

Question 16 #smoke39 (Worth 1 point)

Why is post smoking maturation important for salmon and apparently less important in other fish and shellfish? (1482)

Question 17 #smoke32 (Worth 1 point)

What is the most likely cause of a final product that is bitter or has a chemical aftertaste. (1475)

Question 18 #MFS-June18-096 (Worth 1 point)

When storing seafood in a fridge, what is the correct order from top to bottom? (1070)

Question 19 #smoke4 (Worth 1 point)

Which of these is a lightly salted and smoked whole herring? (1451)

Question 20 #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? (1455)

Question 21 #smoke25 (Worth 1 point)

What are the main advantages of a traditional kiln? (1468)

Question 22 #MFS-June18-076 (Worth 1 point)

Secondary processing refers to what? (1051)

Question 23 #smoke8 (Worth 1 point)

Collagen in muscles is there to do what? (1453)

Question 24 #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? (1462)

Question 25 #smoke3 (Worth 1 point)

Which of the following smoke components is most undesirable in smoked seafood? (1450)

Question 26 #smoke11 (Worth 1 point)

How has seafood smoking changed in the last 200 years? (1456)

Question 27 #smoke13 (Worth 1 point)

Important considerations when sourcing wood for smoking include species, size, moisture content, price and also? (1458)

Question 28 #smoke33 (Worth 1 point)

What is the role of trimethylamine in seafood quality? (1476)

Question 29 #smoke9 (Worth 1 point)

During cold smoking, what is generally considered to be the maximum temperature the seafood should be exposed to? (1454)

Question 30 #smoke35 (Worth 1 point)

When hand salting seafood products it is usual to use a coarser grade of salt. Why is this? (1478)

Question 31 #smoke29 (Worth 1 point)

What is smoke? (1472)

Question 32 #MFS-June18-188 (Worth 1 point)

Which of the following is not classed as a processed product? (1153)

Question 33 #smoke42 (Worth 1 point)

Why should you wash your hands frequently and effectively? (1485)

Question 34 #smoke26 (Worth 1 point)

What changes may take place in a brine tank if the brine is not changed frequently enough? (1469)

Question 35 #smoke17 (Worth 1 point)

Scombrotoxin toxin in seafood products can be destroyed by (1460)

Question 36 #smoke34 (Worth 1 point)

What three properties of fish are significantly changed during brining and smoking? (1477)

Question 37 #smoke30 (Worth 1 point)

What is the best way of controlling the risk of Scombrotoxin poisoning? (1473)

Question 38 #smoke18 (Worth 1 point)

Scombrotoxin toxin is commonly produced by? (1461)

Question 39 #smoke28 (Worth 1 point)

What is drip loss in smoked seafood? (1471)

Question 40 #smoke20 (Worth 1 point)

Traditional smoked salmon can have a shelf life of up to 21 days. Why it is so long compared to smoked cod? (1463)