Public Fishmonger Test. 30 questions, pass mark is 60% | Fishmongers Knowledge

Question 1 #MFS-June18-102 (Worth 1 point)

Which of the following fish species are susceptible to the formation of histamine at elevated temperatures?

A) lemon sole

B) red mullet

C) herring

D) brill

Question 2 #MFS-June18-194 (Worth 1 point)

Which of the following is not associated with careless handling?

A) Bruised flesh

B) Cloudy eyes

C) Broken connective tissue between muscle blocks

D) Gaping in fish fillets

Question 3 #MFS-June18-018 (Worth 1 point)

Which of the following statements describes a hatchery?

A) Pens and cages that are fully submersed in marine or freshwater waters

B) Artificial breeding and rearing of spat, juvenile fish, and crustaceans

C) Mesh bags stored on racks

D) Machines that filter water from tanks, so it be reused

Question 4 #MFS-June18-148 (Worth 1 point)

Butterfly fillets is a suitable cut for?

A) small to medium flatfish

B) fillets of large fish

C) large flatfish

D) small to portion size round fish

Question 5 #MFS-June18-126 (Worth 1 point)

The freshness of fish cannot be determined by which of the following?

A) smell

B) eyes

C) slime

D) location of landing

Question 6 #MFS-June18-072 (Worth 1 point)

Which of the following is not a term used to identify the fin pattern of a fish?

A) quadruple

B) triple

C) continuous

D) Adipose

Question 7 #MFS-June18-115 (Worth 1 point)

Enterobacteriaceae, Bacillus spp. and Clostridium spp... (complete the sentence)

A) are harmless to humans

B) can inhibit the growth of other bacteria

C) can produce spores that can survive heat treatments and germinate after a pasteurization process.

D) can survive in temperatures of -60 C

Question 8 #MFS-June18-158 (Worth 1 point)

Ice temperature should record a temperature at:

A) (-1 C)

B) (-5C)

C) 0C

D) (1 C)

Question 9 #MFS-June18-196 (Worth 1 point)

Which of the following statements accurately describes 'sensory assessment'? A sensory assessment________

A) uses the appearance, odour and texture of seafood to enable the freshness quality to be determined

B) uses the five main senses to enable the freshness quality in seafood to be determined

C) is a health and safety in the workplace training initiative

D) describes the process of deterioration in seafood

Question 10 #MFS-June18-170 (Worth 1 point)

A typical portion of white fish should equal roughly?

A) 100 g

B) 180 g

C) 220 g

D) 140 g

Question 11 #MFS-June18-061 (Worth 1 point)

Which of the following is not a pelagic fish species?

A) mackerel

B) cod

C) scad

D) herring

Question 12 #MFS-June18-053 (Worth 1 point)

The following Latin name 'Clupea harangus' refers to which pelagic species?

A) herring

B) shad

C) smelt

D) sardines

Question 13 #MFS-June18-112 (Worth 1 point)

The highest temperature prepared seafood products should be kept at is:

A) (4C)

B) (2C)

C) (8C)

D) (6C)

Question 14 #MFS-June18-029 (Worth 1 point)

Complete the sentence. Pots and traps is a fishing method using...

A) a large wall of netting deployed around an entire area or school of fish

B) gear that uses lights and lines to harvest the species

C) when the gear is anchored at sea, there will be a trap door used for undersized or non-target species

D) fishing nets that are pulled along the bottom of the sea or in midwater at a specified depth

Question 15 #MFS-June18-190 (Worth 1 point)

Which one of the following options is not regarded an impact of selling poor quality products?

A) customers may become ill

B) customers don't return to your place of business

C) customers are turned off eating seafood

D) customers recommend you to friends and family

Question 16 #MFS-June18-125 (Worth 1 point)

Rigor mortis refers to: (select one answer)

A) when a fish is alive and feeding

B) when a fish is rotten

C) when a fish has recently died, and the body is stiff /rigid

D) when a fish has softened and is flexible

Question 17 #MFS-June18-231 (Worth 1 point)

Which of the following would be the most suitable alternative to crocker in terms of a similar taste and texture?

A) swordfish

B) marlin

C) bonito

D) sea trout

Question 18 #MFS-June18-232 (Worth 1 point)

Which of the following would be the most suitable alternative to bream in terms of a similar taste and texture?

A) catfish

B) snapper

C) brill

D) herring

Question 19 #MFS-June18-186 (Worth 1 point)

TORRY rates different attributes to seafood based on a points system of:

A) 0 - 3

B) 0 -100

C) 0 - 9

D) 0 - 10

Question 20 #MFS-June18-097 (Worth 1 point)

Complete the sentence. To maintain shelf life and quality, seafood should be:

A) stored on top of ice

B) sold as quickly as possible

C) kept fresh, not frozen

D) constantly stored in chilled conditions

Question 21 #MFS-June18-081 (Worth 1 point)

Which of following activities would not help to prevent cross-contamination during the processing and packing of seafood?

A) icing properly

B) sanitising work areas

C) packing raw and cooked seafood together in a confined area

D) clearing away meltwater

Question 22 #MFS-June18-080 (Worth 1 point)

The principle of First in First out (FIFO) describes_______?

A) the order in which staff members should clock in and out

B) the order in which you should serve customers

C) the ideal chronological order in which products should be sold

D) the order of when products were bought and sold

Question 23 #MFS-Image-028 (Worth 1 point)

What species is this?

A) asian eel

B) Moray eel

C) congo eel

D) european eel

Question 24 #MFS-June18-094 (Worth 1 point)

Which answer is not an associated challenge with buying and selling local seafood?

A) limited volume

B) limited range

C) larger carbon footprint

D) unreliable source

Question 25 #MFS-June18-006 (Worth 1 point)

Which of the following statements is true? The Marine Conservation Society\'s \'Good Fish Guide\' is?

A) A certification programme that sets sustainability standards for aquaculture.

B) A seafood guide and not a certification programme.

C) A certification programme that sets sustainability standards for wild fisheries and aquaculture.

D) A certification programme that sets sustainability standards for wild fisheries.

Question 26 #MFS-June18-191 (Worth 1 point)

Complete the sentence with the correct answer. If a product is frozen quickly, well packaged, stored carefully then thawed slowly under temperature control, it will?

A) retain good freshness taste and texture

B) result in the formation of ice crystals

C) damage cells

D) cause potential cross contamination issues

Question 27 #MFS-June18-184 (Worth 1 point)

Frozen seafood should ideally be eaten within? (select one)

A) 1 - 3 months

B) 3 - 6 months

C) a year

D) a week

Question 28 #MFS-June18-089 (Worth 1 point)

Which of the following harvesting techniques generally results in seafood that is of premium quality?

A) long-line caught

B) demersal trawler

C) purse seine

D) gill net

Question 29 #Guide Photos 035 (Worth 1 point)

Which of these is the Pink Bream?

A) 1st Fish (from the top)

B) 2nd Fish

C) 3rd Fish

D) 4th Fish

Question 30 #MFS-June18-071 (Worth 1 point)

Which of the following is not a term used to identify the shape of a fish?

A) irregular

B) elongate

C) oily

D) round