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 #smoke33 (Worth 1 point)

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

Question 2 #smoke38 (Worth 1 point)

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

Question 3 #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)

Question 4 #smoke1 (Worth 1 point)

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

Question 5 #smoke9 (Worth 1 point)

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

Question 6 #smoke32 (Worth 1 point)

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

Question 7 #smoke11 (Worth 1 point)

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

Question 8 #smoke3 (Worth 1 point)

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

Question 9 #smoke41 (Worth 1 point)

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

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-June18-096 (Worth 1 point)

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

Question 13 #smoke4 (Worth 1 point)

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

Question 14 #MFS-June18-215 (Worth 1 point)

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

Question 15 #MFS-June18-214 (Worth 1 point)

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

Question 16 #smoke29 (Worth 1 point)

What is smoke? (1472)

Question 17 #smoke2 (Worth 1 point)

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

Question 18 #smoke37 (Worth 1 point)

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

Question 19 #smoke31 (Worth 1 point)

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

Question 20 #smoke5 (Worth 1 point)

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

Question 21 #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 22 #smoke23 (Worth 1 point)

What are Psychotropic bacteria? (1466)

Question 23 #smoke26 (Worth 1 point)

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

Question 24 #smoke35 (Worth 1 point)

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

Question 25 #smoke17 (Worth 1 point)

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

Question 26 #MFS-June18-220 (Worth 1 point)

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

Question 27 #smoke25 (Worth 1 point)

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

Question 28 #smoke21 (Worth 1 point)

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

Question 29 #smoke18 (Worth 1 point)

Scombrotoxin toxin is commonly produced by? (1461)

Question 30 #smoke16 (Worth 1 point)

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

Question 31 #smoke22 (Worth 1 point)

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

Question 32 #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 33 #smoke36 (Worth 1 point)

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

Question 34 #smoke30 (Worth 1 point)

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

Question 35 #smoke34 (Worth 1 point)

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

Question 36 #smoke42 (Worth 1 point)

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

Question 37 #smoke24 (Worth 1 point)

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

Question 38 #MFS-June18-076 (Worth 1 point)

Secondary processing refers to what? (1051)

Question 39 #smoke28 (Worth 1 point)

What is drip loss in smoked seafood? (1471)

Question 40 #smoke39 (Worth 1 point)

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