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 #smoke32 (Worth 1 point)

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

Question 2 #smoke28 (Worth 1 point)

What is drip loss in smoked seafood?

Question 3 #smoke38 (Worth 1 point)

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

Question 4 #MFS-June18-220 (Worth 1 point)

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

Question 5 #smoke5 (Worth 1 point)

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

Question 6 #smoke41 (Worth 1 point)

Why should brine temperatures remain below 12 Centigrade?

Question 7 #smoke18 (Worth 1 point)

Scombrotoxin toxin is commonly produced by?

Question 8 #smoke11 (Worth 1 point)

How has seafood smoking changed in the last 200 years?

Question 9 #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 10 #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 11 #smoke26 (Worth 1 point)

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

Question 12 #smoke29 (Worth 1 point)

What is smoke?

Question 13 #MFS-June18-188 (Worth 1 point)

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

Question 14 #smoke22 (Worth 1 point)

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

Question 15 #smoke33 (Worth 1 point)

What is the role of trimethylamine in seafood quality?

Question 16 #smoke39 (Worth 1 point)

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

Question 17 #MFS-June18-096 (Worth 1 point)

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

Question 18 #smoke27 (Worth 1 point)

What is autolysis?

Question 19 #smoke17 (Worth 1 point)

Scombrotoxin toxin in seafood products can be destroyed by

Question 20 #smoke1 (Worth 1 point)

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

Question 21 #smoke34 (Worth 1 point)

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

Question 22 #smoke13 (Worth 1 point)

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

Question 23 #smoke21 (Worth 1 point)

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

Question 24 #smoke36 (Worth 1 point)

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

Question 25 #smoke16 (Worth 1 point)

Rancidity in oil rich fish is caused by?

Question 26 #MFS-June18-215 (Worth 1 point)

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

Question 27 #MFS-June18-214 (Worth 1 point)

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

Question 28 #smoke25 (Worth 1 point)

What are the main advantages of a traditional kiln?

Question 29 #smoke4 (Worth 1 point)

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

Question 30 #smoke9 (Worth 1 point)

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

Question 31 #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 32 #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 33 #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 34 #smoke37 (Worth 1 point)

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

Question 35 #MFS-June18-076 (Worth 1 point)

Secondary processing refers to what?

Question 36 #smoke8 (Worth 1 point)

Collagen in muscles is there to do what?

Question 37 #MFS-June18-075 (Worth 1 point)

Primary processing refers to what?

Question 38 #smoke24 (Worth 1 point)

What are the main advantages of a modern kiln?

Question 39 #smoke3 (Worth 1 point)

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

Question 40 #smoke35 (Worth 1 point)

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