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

Question 1 #MFS-June18-241 (Worth 1 point)

The most significant problem with shrimp trawling is the unintentional capture of __________. (1181)

A) sharks

B) Tuna and mackerel

C) sea turtles

D) cod and haddock

Question 2 #MFS-June18-182 (Worth 1 point)

Ice crystals are likely to appear if? (complete the sentence) (1147)

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 3 #MFS-June18-196 (Worth 1 point)

Which of the following statements accurately describes 'sensory assessment'? A sensory assessment________ (1161)

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 4 #MFS-June18-067 (Worth 1 point)

Which of the following statements describes deep-sea fish? (1045)

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

B) Deep-sea fish live and feed close to the seabed.

C) Deep-sea fish often occupy open waters between the coast and the edge of the continental shelf in depth of 200-400 metres.

D) Deep-sea fish live and feed exclusively in freshwater.

Question 5 #MFS-June18-039 (Worth 1 point)

Which of the following seafood species is not farmed in Europe? (1024)

A) Turbot

B) Gilthead

C) Seabass

D) Gurnard

Question 6 #MFS-June18-108 (Worth 1 point)

Live crustaceans (crab and lobster) should ideally be stored at temperatures of: (1082)

A) (4 - 8C)

B) (6 - 8C)

C) (2 - 4C)

D) (0 - 2C)

Question 7 #MFS-June18-109 (Worth 1 point)

Chilled fish and cooked shellfish should ideally be stored at temperatures of: (1083)

A) (2 - 4C)

B) (6 - 8C)

C) (0 - 4C)

D) (0 - 2C)

Question 8 #MFS-June18-003 (Worth 1 point)

Choose the best description of sustainable and responsible sourcing: (998)

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 9 #MFS-June18-166 (Worth 1 point)

There are five species of Fish and Shellfish which make up 70% of the fish consumed in the UK, known as the "Big 5". Which combination is correct? (1134)

A) mackerel, haddock, tuna, salmon and prawns

B) cod, haddock, tuna, salmon and prawns

C) cod, mackerel, tuna, salmon and prawns

D) cod, haddock, tuna, salmon and plaice

Question 10 #MFS-June18-028 (Worth 1 point)

Complete the sentence. Pole and line is a fishing method using... (1013)

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 11 #MFS-June18-113 (Worth 1 point)

Live mussels, native oysters and scallops, should ideally be stored at temperatures of: (1087)

A) (6 - 8C)

B) (4 - 8C)

C) (0 - 3C)

D) (7 - 10C)

Question 12 #MFS-June18-107 (Worth 1 point)

Frozen seafood should ideally be stored at temperatures lower than: (1081)

A) (-8C)

B) (-18C)

C) (-10C)

D) (-30C)

Question 13 #MFS-Image-031 (Worth 1 point)

What species is this? (1363)

A) manta wing

B) mobula wing

C) ray wing

D) skate wing

Question 14 #MFS-June18-144 (Worth 1 point)

Pinking refers to: (1118)

A) the change that occurs in fish during maturation

B) a disease in some pelagic species

C) discolouration of the flesh to indicate quality change

D) the natural colour of some pink species

Question 15 #MFS-June18-084 (Worth 1 point)

North Atlantic Cod is at its best quality in which months? (1058)

A) January and February

B) November and December

C) September and October

D) May and June

Question 16 #MFS-June18-223 (Worth 1 point)

Complete the sentence. Any food handlers who have had serious vomiting or diarrhoea symptoms should not return for at least ____ hours after their symptoms have stopped? (1164)

A) 36

B) 12

C) 48

D) 4

Question 17 #MFS-June18-063 (Worth 1 point)

Which of the following species is not typically farmed? (1041)

A) turbot

B) grouper

C) monkfish

D) trout

Question 18 #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? (1171)

A) brill

B) sea trout

C) ling

D) snapper

Question 19 #MFS-June18-086 (Worth 1 point)

All the following species are regarded as being a high cost seafood, except which species? (1060)

A) witch

B) oysters

C) monkfish

D) Dover sole

Question 20 #MFS-June18-226 (Worth 1 point)

Which of the following is not a bivalve mollusc? (1167)

A) Common Cockle

B) Pacific Razor Clam

C) Tusk shell

D) Great Scallop

Question 21 #MFS-June18-095 (Worth 1 point)

Which of the following is not a system to determine quality in seafood? (1069)

A) TORRY

B) EAB

C) QIM

D) AFM

Question 22 #MFS-June18-119 (Worth 1 point)

HACCP... (complete the sentence) (1093)

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 23 #MFS-June18-238 (Worth 1 point)

Which statement best describes omega-3? "Omega-3 is an essential fatty acid found in high levels in ..." (1179)

A) white fish.

B) oil-rich fish.

C) shellfish.

D) All of the above.

Question 24 #MFS-June18-228 (Worth 1 point)

Which of the following would be the most suitable alternative to crayfish in terms of a similar taste and texture? (1169)

A) scallops

B) oysters

C) langoustine

D) mussels

Question 25 #MFS-June18-060 (Worth 1 point)

What is Whitebait? (1038)

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

Freezer burn is likely to occur when? (complete the sentence) (1148)

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-June18-192 (Worth 1 point)

What are the two main causes of deterioration in seafood? (1157)

A) autolysis and oxidation

B) bacteria and autolysis

C) enzymes and bacteria

D) bacteria and oxidation

Question 28 #MFS-June18-114 (Worth 1 point)

Complete the sentence. Spoilage bacteria are? (select one) (1088)

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 29 #MFS-June18-168 (Worth 1 point)

Complete the sentence. Pregnant women should do not eat more than __ portions of oily fish a week. (1135)

A) one

B) four

C) three

D) two

Question 30 #MFS-June18-251 (Worth 1 point)

Canoeing is typically used on ________ (1189)

A) Often used on larger flatfish

B) portion sized flatfish

C) Often used on larger round fish

D) Often used on portion sized round fish