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-June18-102 (Worth 1 point)

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

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

Which of the following is not associated with careless handling?

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

Which of the following statements describes a hatchery?

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

Butterfly fillets is a suitable cut for?

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

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

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?

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

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

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

Ice temperature should record a temperature at:

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

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

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

A typical portion of white fish should equal roughly?

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

Which of the following is not a pelagic fish species?

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

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

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

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

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

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

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

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

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

Rigor mortis refers to: (select one answer)

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?

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?

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

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

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

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

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?

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

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

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

What species is this?

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

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

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

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

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?

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

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

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

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

Question 29 #Guide Photos 035 (Worth 1 point)

Which of these is the Pink Bream?

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

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