Seafish and the Seafood Training Academy

STA Online Test Portal

Smoking test for fun

A short test on fish and shellfish smoking for you to try out. There are 10 questions to answer and the pass mark is 50%

This test consists of 10 Questions


Question 1 #FHC-49 (Worth 1 point)

Which of the of the following is considered a high care or high risk food ?

Question 2 #MFS-June18-214 (Worth 1 point)

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

Question 3 #MFS-June18-215 (Worth 1 point)

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

Question 4 #MFS-June18-219 (Worth 1 point)

Complete the sentence. Arbroath smokies are...

Question 5 #MFS-June18-220 (Worth 1 point)

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

Question 6 #smoke1 (Worth 1 point)

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

Question 7 #smoke2 (Worth 1 point)

How many components of smoke have already been identified?

Question 8 #smoke3 (Worth 1 point)

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

Question 9 #smoke4 (Worth 1 point)

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

Question 10 #smoke5 (Worth 1 point)

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