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

Question 1 #MFS-June18-099 (Worth 1 point)

No person may access a food preparation and storage room without doing which thing? (Select one answer)

A) wearing a clean protective overcoat and hair protection, and washing their boots and hands

B) clocking into work

C) speaking with a manager

D) doing a Food Safety course

Question 2 #MFS-June18-037 (Worth 1 point)

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

A) beach seines

B) pots and traps

C) set gillnets

D) light demersal trawls

Question 3 #MFS-June18-088 (Worth 1 point)

Which is the following statements is not true? Product control and traceability is important? (select one)

A) to get the best price for your product

B) To comply with food legislation and to protect both consumers and traders

C) to ensure products are sold accurately

D) minimise the trade of Illegal, Unreported or Unregulated (IUU) seafood on the market

Question 4 #MFS-June18-234 (Worth 1 point)

In the UK, we import coldwater prawns from________

A) Iceland and Faroe Islands

B) Norway and USA

C) Denmark and Canada

D) Mauritius and Seychelles

Question 5 #MFS-June18-020 (Worth 1 point)

Pens and cages are a type of aquaculture used for finfish. Which of the following species is it not used for?

A) salmon

B) bib

C) tilapia

D) catfish

Question 6 #MFS-June18-242 (Worth 1 point)

Most salmon marketed in the world today come from __________

A) Scotland

B) mariculture

C) wild stocks

D) Norway

Question 7 #MFS-June18-114 (Worth 1 point)

Complete the sentence. Spoilage bacteria are? (select one)

A) enzymes that cause the deterioration of food and develop unpleasant odours, tastes, and textures.

B) microorganisms that cause the deterioration of food and develop unpleasant odours, tastes, and textures.

C) are harmless to humans

D) are present only in unclean environments

Question 8 #MFS-June18-028 (Worth 1 point)

Complete the sentence. Pole and line is a fishing method using...

A) wall of nets divided into three layers, an inner fine mesh net is sandwiched between two outer larger meshed nets

B) using a rod off a boat or port and involves the use of bait

C) walls of netting set at or below the surface, on the seabed or at any depth in between

D) a long line (up to 100 km long) set vertically in the water column or horizontally along the bottom.

Question 9 #MFS-June18-192 (Worth 1 point)

What are the two main causes of deterioration in seafood?

A) autolysis and oxidation

B) bacteria and autolysis

C) enzymes and bacteria

D) bacteria and oxidation

Question 10 #MFS-June18-221 (Worth 1 point)

A cleaning schedule will not typically detail______? (select one)

A) what chemicals and tools should be used

B) the cleaning that is required and all working/ display/ storage/ sales areas

C) the frequency of cleaning

D) which person is going to do the cleaning next

Question 11 #MFS-June18-157 (Worth 1 point)

Which of the following tools would not be required for hand filleting a fish?

A) Mallet

B) Tweezers

C) Steel

D) Boning Knife

Question 12 #MFS-June18-118 (Worth 1 point)

HACCP stands for? (select one answer)

A) Health Awareness and Critical Control Points

B) Hazard Awareness and Critical Control Points

C) Hazard Analysis and Critical Control Points

D) Hazard Awareness and Crucial Control Points

Question 13 #MFS-June18-003 (Worth 1 point)

Choose the best description of sustainable and responsible sourcing:

A) Fish stocks are harvested to support and sustain ecosystem health and the marine environment.

B) Fish stocks are harvested using only passive fishing gears.

C) Fish stocks are harvested using only active fishing gears.

D) Fish stocks are harvested to maximise fish intake.

Question 14 #MFS-Image-047 (Worth 1 point)

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

A) blue / torquoise dorsal region

B) oily fish

C) spiney dorsals

D) silver white underbelly

Question 15 #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 16 #MFS-June18-108 (Worth 1 point)

Live crustaceans (crab and lobster) should ideally be stored at temperatures of:

A) (4 - 8C)

B) (6 - 8C)

C) (2 - 4C)

D) (0 - 2C)

Question 17 #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 18 #MFS-June18-169 (Worth 1 point)

The NHS recommends that we should eat how many portions of fish a week?

A) four

B) two

C) three

D) six

Question 19 #MFS-June18-076 (Worth 1 point)

Secondary processing refers to what?

A) Processing seafood on a vessel

B) The first stages of preparing seafood for sale (i.e. heading, gutting, cutting, filleting, peeling, freezing etc)

C) Adding value to a product by creating prepared product, such as smoking, canning, battered, frozen

D) Processing seafood in a processing plant

Question 20 #MFS-June18-121 (Worth 1 point)

Which of the following issues is associated with poor accuracy when filleting fish?

A) Customer complaints of low yield

B) high quality seafood

C) less waste

D) Increased business and profit

Question 21 #MFS-June18-092 (Worth 1 point)

Which of the following statements is true. Trawled cod is more likely than longline caught cod to? (select one)

A) be of better quality

B) have damage to the mouth area

C) be more expensive

D) be crushed and bruised

Question 22 #MFS-June18-233 (Worth 1 point)

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

A) Iceland and Faroe Islands

B) Norway and USA

C) Denmark and Canada

D) Mauritius and Seychelles

Question 23 #MFS-June18-139 (Worth 1 point)

The following measure can be used to monitor product quality control and traceability, except one. Which one?

A) Marine Stewardship Council traceability documents

B) Health mark tickets

C) Invoices

D) Daily Stock Records (FIFO)

Question 24 #MFS-June18-119 (Worth 1 point)

HACCP... (complete the sentence)

A) is only relevant to small, commercial food businesses

B) is a training programme for individuals on food safety and health and safety

C) is only relevant to large, commercial food businesses

D) helps to determine when, where and how these potential risks will be eliminated or reduced to a safe level

Question 25 #MFS-June18-248 (Worth 1 point)

Removing the guts and gills from a fish will__________

A) improve the eating quality of the fish once cooked

B) increase the shelf life of the product

C) make it easier for the customer to cook the fish

D) All of the above.

Question 26 #MFS-June18-136 (Worth 1 point)

Typically, a fish in excellent quality would have which features:

A) concave eyes, bright red gills, no odour, firm flesh

B) convex eyes, bright red gills, strong odour, firm flesh

C) concave eyes, bright red gills, no odour, firm flesh

D) convex eyes, bright red gills, no odour, firm flesh

Question 27 #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 28 #MFS-June18-147 (Worth 1 point)

Bacterial interaction refers to:

A) When bacteria assists in the degrading process.

B) The breakdown of cell structures and tissue components which generates odours and physical changes.

C) The self-digestion of body tissue after death leading to physical change and deterioration.

D) The oxidation of fats and oils generates rancid odours and taste changes.

Question 29 #MFS-June18-176 (Worth 1 point)

Which of the following is not a common symptom associated with food poisoning?

A) Headache

B) Abdominal Pain

C) Nausea

D) Heartburn

Question 30 #MFS-June18-064 (Worth 1 point)

Which of the following statements describes pelagic fish?

A) Pelagic fish live and feed exclusively in waters at depths of more than 500 metres.

B) Pelagic fish live and feed close to the seabed.

C) Pelagic fish often occupy open waters between the coast and the edge of the continental shelf in depth of 20-400 metres.

D) Pelagic fish live and feed exclusively in freshwater.