Seafish and the Seafood Training Academy

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

This test consists of 30 questions on fishmongering. The pass mark is 60%.

It does not lead to any form of qualification or recognition.

This test consists of 30 Questions


Question 1 #MFS-June18-034 (Worth 1 point)

Complete the sentence. Cockles are commonly harvested using which fishing method?

Question 2 #MFS-June18-060 (Worth 1 point)

What is Whitebait?

Question 3 #MFS-June18-190 (Worth 1 point)

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

Question 4 #MFS-June18-057 (Worth 1 point)

Chat, Kit, Gibber and Jumber are all grade sizes of which species of fish?

Question 5 #MFS-June18-141 (Worth 1 point)

Clouding of eyes refers to:

Question 6 #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?

Question 7 #MFS-June18-138 (Worth 1 point)

What does the term 'transparent seafood' mean?

Question 8 #MFS-June18-044 (Worth 1 point)

Which of the following statements is not true? Edible commercial fish may be discarded because...

Question 9 #MFS-June18-151 (Worth 1 point)

A pave cut is a suitable for?

Question 10 #MFS-June18-118 (Worth 1 point)

HACCP stands for? (select one answer)

Question 11 #MFS-June18-230 (Worth 1 point)

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

Question 12 #MFS-June18-077 (Worth 1 point)

Which of the following does not contribute to seafood spoilage?

Question 13 #MFS-Image-045 (Worth 1 point)

Monkfish have all of the following notable characteristics, except one. Which one?

Question 14 #MFS-June18-039 (Worth 1 point)

Which of the following seafood species is not farmed in Europe?

Question 15 #MFS-June18-094 (Worth 1 point)

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

Question 16 #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?

Question 17 #MFS-June18-120 (Worth 1 point)

Which of the following is not a benefit associated with HACCP? HACCP helps________

Question 18 #MFS-June18-064 (Worth 1 point)

Which of the following statements describes pelagic fish?

Question 19 #MFS-June18-172 (Worth 1 point)

A typical portion (as a starter) of oysters should equal roughly?

Question 20 #MFS-June18-066 (Worth 1 point)

Which of the following statements describes benthic fish?

Question 21 #MFS-June18-150 (Worth 1 point)

An escalopes fillet is a suitable cut for which of the following species?

Question 22 #MFS-June18-193 (Worth 1 point)

What are two main factors that can speed up deterioration in seafood?

Question 23 #MFS-June18-233 (Worth 1 point)

In the UK, we import cod, haddock and other whitefish from________

Question 24 #MFS-June18-112 (Worth 1 point)

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

Question 25 #MFS-June18-051 (Worth 1 point)

The following Latin name 'Scomber scrombus' refers to which pelagic species?

Question 26 #MFS-June18-183 (Worth 1 point)

Freezer burn is likely to occur when? (complete the sentence)

Question 27 #MFS-June18-182 (Worth 1 point)

Ice crystals are likely to appear if? (complete the sentence)

Question 28 #MFS-June18-194 (Worth 1 point)

Which of the following is not associated with careless handling?

Question 29 #MFS-June18-143 (Worth 1 point)

Scale loss occurs in the which species:

Question 30 #MFS-June18-090 (Worth 1 point)

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