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

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

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

A) otter trawl

B) pots and traps

C) hand dredging / raking

D) drift nets

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

What is Whitebait?

A) Mature fish of certain species

B) A species of fish in its own right

C) Fishing bait

D) Immature fish of a few species

Question 3 #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 4 #MFS-June18-057 (Worth 1 point)

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

A) hake

B) haddock

C) cod

D) plaice

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

Clouding of eyes refers to:

A) eyes that are clear and bright

B) eyes that are dull, sunken and of poor quality

C) eyes that have turned yellow

D) eyes that are hanging loose from their sockets

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?

A) swordfish

B) marlin

C) bonito

D) sea trout

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

What does the term 'transparent seafood' mean?

A) Transparency provides visibility into supply chain activities and simplifies tracking regardless of location.

B) Transparency means that the supply chain does not purchase illegal, unregulated and unreported seafood.

C) Transparency means that the supply chain has implemented sustainability measures.

D) Transparency means that certain members within a supply chain have shown where they have bought and are selling their seafood to.

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

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

A) the vessel is not allowed to land it

B) the catch is under the minimum landing size

C) the vessel has too much quota for it

D) the catch is not considered to be optimal

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

A pave cut is a suitable for?

A) Any portion size round fish or flatfish

B) portion size fish

C) large round fish

D) large flatfish

Question 10 #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 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?

A) brill

B) sea trout

C) ling

D) snapper

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

Which of the following does not contribute to seafood spoilage?

A) ice

B) enzymes and bacteria

C) elevated temperatures

D) oxidation of natural fats

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

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

A) pectoral fin oversails the head

B) large mouth filled with teeth

C) large head

D) tapering tail

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

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

A) Turbot

B) Gilthead

C) Seabass

D) Gurnard

Question 15 #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 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?

A) catfish

B) snapper

C) brill

D) herring

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

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

A) with food product safety

B) to promote your seafood business

C) ensure customer confidence

D) to protect a business from prosecution

Question 18 #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.

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

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

A) 8 oysters

B) 4 oysters

C) 6 oysters

D) 5 oysters

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

Which of the following statements describes benthic fish?

A) Benthic fish live and feed exclusively in freshwater.

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

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

D) Benthic fish live on or in the seabed.

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

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

A) sardines

B) sea bream

C) salmon

D) red mullet

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

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

A) short journey times and elevated temperatures

B) long journey times and excessive handling

C) long journey times and elevated temperatures

D) elevated temperatures and excessive handling

Question 23 #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 24 #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 25 #MFS-June18-051 (Worth 1 point)

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

A) sardines

B) mackerel

C) herrings

D) bluefin tuna

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

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

A) seafood is kept in air-tight packaging

B) seafood is frozen too quickly

C) seafood is frozen too slowly

D) seafood is kept in loose packaging

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

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

A) seafood is frozen quickly and in poor packaging

B) seafood is frozen slowly and in poor packaging

C) seafood is frozen slowly with tightly sealed packaging

D) seafood is frozen quickly with tightly sealed packaging

Question 28 #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 29 #MFS-June18-143 (Worth 1 point)

Scale loss occurs in the which species:

A) red mullet

B) sea bream

C) carp

D) salmon

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

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

A) gill net

B) long-line caught

C) purse seine

D) demersal trawler