Seafish and the Seafood Training Academy

STA Online Test Portal

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 #smoke41 (Worth 1 point)

Why should brine temperatures remain below 12 Centigrade?

Question 2 #smoke9 (Worth 1 point)

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

Question 3 #smoke3 (Worth 1 point)

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

Question 4 #MFS-June18-214 (Worth 1 point)

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

Question 5 #smoke38 (Worth 1 point)

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

Question 6 #smoke4 (Worth 1 point)

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

Question 7 #smoke31 (Worth 1 point)

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

Question 8 #smoke16 (Worth 1 point)

Rancidity in oil rich fish is caused by?

Question 9 #smoke39 (Worth 1 point)

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

Question 10 #smoke13 (Worth 1 point)

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

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

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

Question 12 #smoke29 (Worth 1 point)

What is smoke?

Question 13 #smoke5 (Worth 1 point)

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

Question 14 #smoke21 (Worth 1 point)

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

Question 15 #smoke2 (Worth 1 point)

How many components of smoke have already been identified?

Question 16 #MFS-June18-076 (Worth 1 point)

Secondary processing refers to what?

Question 17 #smoke8 (Worth 1 point)

Collagen in muscles is there to do what?

Question 18 #smoke23 (Worth 1 point)

What are Psychotropic bacteria?

Question 19 #smoke24 (Worth 1 point)

What are the main advantages of a modern kiln?

Question 20 #smoke34 (Worth 1 point)

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

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 #MFS-June18-096 (Worth 1 point)

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

Question 24 #smoke36 (Worth 1 point)

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

Question 25 #smoke11 (Worth 1 point)

How has seafood smoking changed in the last 200 years?

Question 26 #smoke28 (Worth 1 point)

What is drip loss in smoked seafood?

Question 27 #smoke26 (Worth 1 point)

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

Question 28 #smoke30 (Worth 1 point)

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

Question 29 #smoke1 (Worth 1 point)

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

Question 30 #MFS-June18-215 (Worth 1 point)

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

Question 31 #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 32 #smoke37 (Worth 1 point)

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

Question 33 #smoke33 (Worth 1 point)

What is the role of trimethylamine in seafood quality?

Question 34 #smoke32 (Worth 1 point)

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

Question 35 #smoke27 (Worth 1 point)

What is autolysis?

Question 36 #MFS-June18-075 (Worth 1 point)

Primary processing refers to what?

Question 37 #smoke42 (Worth 1 point)

Why should you wash your hands frequently and effectively?

Question 38 #smoke22 (Worth 1 point)

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

Question 39 #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 40 #MFS-June18-220 (Worth 1 point)

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