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-June18-075 (Worth 1 point)

Primary processing refers to what?

Question 3 #smoke4 (Worth 1 point)

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

Question 4 #smoke24 (Worth 1 point)

What are the main advantages of a modern kiln?

Question 5 #smoke39 (Worth 1 point)

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

Question 6 #smoke34 (Worth 1 point)

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

Question 7 #smoke18 (Worth 1 point)

Scombrotoxin toxin is commonly produced by?

Question 8 #smoke35 (Worth 1 point)

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

Question 9 #smoke28 (Worth 1 point)

What is drip loss in smoked seafood?

Question 10 #smoke25 (Worth 1 point)

What are the main advantages of a traditional kiln?

Question 11 #smoke1 (Worth 1 point)

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

Question 12 #smoke13 (Worth 1 point)

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

Question 13 #MFS-June18-076 (Worth 1 point)

Secondary processing refers to what?

Question 14 #smoke21 (Worth 1 point)

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

Question 15 #MFS-June18-215 (Worth 1 point)

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

Question 16 #smoke22 (Worth 1 point)

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

Question 17 #smoke27 (Worth 1 point)

What is autolysis?

Question 18 #smoke30 (Worth 1 point)

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

Question 19 #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 20 #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?

Question 21 #smoke8 (Worth 1 point)

Collagen in muscles is there to do what?

Question 22 #smoke17 (Worth 1 point)

Scombrotoxin toxin in seafood products can be destroyed by

Question 23 #smoke36 (Worth 1 point)

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

Question 24 #MFS-June18-096 (Worth 1 point)

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

Question 25 #smoke5 (Worth 1 point)

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

Question 26 #smoke2 (Worth 1 point)

How many components of smoke have already been identified?

Question 27 #MFS-June18-188 (Worth 1 point)

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

Question 28 #smoke33 (Worth 1 point)

What is the role of trimethylamine in seafood quality?

Question 29 #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 30 #MFS-June18-220 (Worth 1 point)

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

Question 31 #smoke41 (Worth 1 point)

Why should brine temperatures remain below 12 Centigrade?

Question 32 #smoke9 (Worth 1 point)

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

Question 33 #smoke26 (Worth 1 point)

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

Question 34 #smoke31 (Worth 1 point)

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

Question 35 #smoke37 (Worth 1 point)

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

Question 36 #smoke16 (Worth 1 point)

Rancidity in oil rich fish is caused by?

Question 37 #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 38 #smoke42 (Worth 1 point)

Why should you wash your hands frequently and effectively?

Question 39 #smoke29 (Worth 1 point)

What is smoke?

Question 40 #smoke38 (Worth 1 point)

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