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Question 1 #smoke13 (Worth 1 point)

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

A) The carbon content and footprint of the wood production process

B) The levels of phenols and PAHs in the wood

C) Supplier safety systems, including traceability and HACCP

D) None of these as price is the only important consideration.

Question 2 #smoke34 (Worth 1 point)

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

A) Texture, salt content and water content

B) Salt content, protein levels, fat content

C) Fat content, salt content and texture

D) Quality, texture, fat content.

Question 3 #smoke27 (Worth 1 point)

What is autolysis? (1470)

A) The toughening you get when seafood is frozen and then thawed

B) The natural breakdown of flesh by enzymes in the cell during spoilage

C) Another way of describing drip loss from fish fillets

D) The seasonal variation on oil and fat content

Question 4 #smoke22 (Worth 1 point)

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

A) 118g/litre x 500 litres = 59 Kgs

B) 354g/litre x 500 litres = 177 Kgs

C) 236g/litre x 500 litres = 118 Kgs

D) 80g/litre x 500 litres = 40 Kgs

Question 5 #smoke21 (Worth 1 point)

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

A) The same as the equivalent unsmoked product

B) Longer than the equivalent unsmoked product

C) It can vary, depending on how it was handled during production.

D) Shorter than the equivalent unsmoked product

Question 6 #smoke39 (Worth 1 point)

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

A) It is price related, smoked salmon is more expensive and requires better handling

B) Time must be given for flavours to spread throughout the flesh before the salmon is sliced prior to despatch

C) Smoked salmon sides are much larger and require more time to develop the even flavour

D) The smoked flavours spread through the flesh of oil rich fish more slowly than lean fish.

Question 7 #smoke33 (Worth 1 point)

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

A) When added to fish fillets it helps to retain moisture

B) It is responsible for that characteristic fishy odour as fish ages

C) It is a natural antiseptic, reducing bacterial growth

D) It is part of the rigor mortis process

Question 8 #smoke36 (Worth 1 point)

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

A) Smoking

B) Salting

C) Freezing

D) Drying

Question 9 #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)

A) Use smaller batches of fish so that you can get them all out more quickly

B) Lift them all out at once using a stainless steel mesh basket

C) Have more than one person at a time remove the fish to speed up the process.

D) As the cause is the difference between first out and last out, all of the above would help.

Question 10 #smoke25 (Worth 1 point)

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

A) These types of kilns are cheaper to install and run, requiring fewer staff to operate

B) When well produced, traditionally smoked products can attract a price premium

C) There are none, modern kilns are always better than traditional ones

D) It’s easier to get planning permission for traditional kiln installations, particularly in rural areas.