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 #smoke13 (Worth 1 point)

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

Question 3 #smoke36 (Worth 1 point)

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

Question 4 #smoke5 (Worth 1 point)

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

Question 5 #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 6 #smoke27 (Worth 1 point)

What is autolysis?

Question 7 #smoke28 (Worth 1 point)

What is drip loss in smoked seafood?

Question 8 #smoke23 (Worth 1 point)

What are Psychotropic bacteria?

Question 9 #smoke21 (Worth 1 point)

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

Question 10 #smoke29 (Worth 1 point)

What is smoke?