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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 #smoke33 (Worth 1 point)

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

Question 2 #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 3 #smoke17 (Worth 1 point)

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

Question 4 #smoke25 (Worth 1 point)

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

Question 5 #smoke42 (Worth 1 point)

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

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

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

Question 7 #MFS-June18-214 (Worth 1 point)

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

Question 8 #smoke1 (Worth 1 point)

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

Question 9 #smoke37 (Worth 1 point)

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

Question 10 #smoke8 (Worth 1 point)

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

Question 11 #MFS-June18-188 (Worth 1 point)

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

Question 12 #MFS-June18-215 (Worth 1 point)

Which of the following species would not be suitable for hot smoking? (956)

Question 13 #smoke29 (Worth 1 point)

What is smoke? (1472)

Question 14 #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 15 #smoke34 (Worth 1 point)

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

Question 16 #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 17 #smoke13 (Worth 1 point)

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

Question 18 #smoke24 (Worth 1 point)

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

Question 19 #smoke21 (Worth 1 point)

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

Question 20 #smoke26 (Worth 1 point)

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

Question 21 #smoke36 (Worth 1 point)

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

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

Secondary processing refers to what? (1051)

Question 23 #smoke5 (Worth 1 point)

Why is sawdust generally preferred to wood chippings in smoking kilns? (1452)

Question 24 #smoke39 (Worth 1 point)

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

Question 25 #smoke28 (Worth 1 point)

What is drip loss in smoked seafood? (1471)

Question 26 #smoke41 (Worth 1 point)

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

Question 27 #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 28 #MFS-June18-220 (Worth 1 point)

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

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 #smoke38 (Worth 1 point)

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

Question 32 #smoke31 (Worth 1 point)

What is the impact of a water activity of 0.9 on the multiplication of bacteria (1474)

Question 33 #smoke18 (Worth 1 point)

Scombrotoxin toxin is commonly produced by? (1461)

Question 34 #smoke2 (Worth 1 point)

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

Question 35 #smoke23 (Worth 1 point)

What are Psychotropic bacteria? (1466)

Question 36 #smoke30 (Worth 1 point)

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

Question 37 #smoke4 (Worth 1 point)

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

Question 38 #smoke22 (Worth 1 point)

To produce an 80 degree brine using 500 litres of water, how much salt would you use? (1465)

Question 39 #smoke27 (Worth 1 point)

What is autolysis? (1470)

Question 40 #smoke11 (Worth 1 point)

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