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Smoking test Level 3

This test is linked to the Level 3 eLearning programme on smoking. You may wish to study that programme before attempting this test, and before attending one of our smoking training courses. There are 40 questions to answer and the pass mark is 60%

This test consists of 40 Questions


Question 1 #MFS-June18-220 (Worth 1 point)

Which of the following species is commonly dyed yellow during smoking? (961)

Question 2 #smoke27 (Worth 1 point)

What is autolysis? (1470)

Question 3 #smoke23 (Worth 1 point)

What are Psychotropic bacteria? (1466)

Question 4 #smoke1 (Worth 1 point)

During hot smoking, what is the temperature above which the seafood must be exposed to for safety? (1448)

Question 5 #smoke8 (Worth 1 point)

Collagen in muscles is there to do what? (1453)

Question 6 #smoke12 (Worth 1 point)

If a weak brine is used (e.g. 40 degree or less) then fish may absorb water as well as salt. If this water is not evaporated during smoking what by Law must you do? (1457)

Question 7 #smoke41 (Worth 1 point)

Why should brine temperatures remain below 12 Centigrade? (1484)

Question 8 #smoke13 (Worth 1 point)

Important considerations when sourcing wood for smoking include species, size, moisture content, price and also? (1458)

Question 9 #smoke21 (Worth 1 point)

The shelf life of most smoked seafood is....... (1464)

Question 10 #smoke17 (Worth 1 point)

Scombrotoxin toxin in seafood products can be destroyed by (1460)

Question 11 #smoke35 (Worth 1 point)

When hand salting seafood products it is usual to use a coarser grade of salt. Why is this? (1478)

Question 12 #smoke34 (Worth 1 point)

What three properties of fish are significantly changed during brining and smoking? (1477)

Question 13 #smoke16 (Worth 1 point)

Rancidity in oil rich fish is caused by? (1459)

Question 14 #MFS-June18-188 (Worth 1 point)

Which of the following is not classed as a processed product? (1153)

Question 15 #smoke20 (Worth 1 point)

Traditional smoked salmon can have a shelf life of up to 21 days. Why it is so long compared to smoked cod? (1463)

Question 16 #smoke42 (Worth 1 point)

Why should you wash your hands frequently and effectively? (1485)

Question 17 #smoke32 (Worth 1 point)

What is the most likely cause of a final product that is bitter or has a chemical aftertaste. (1475)

Question 18 #smoke5 (Worth 1 point)

Why is sawdust generally preferred to wood chippings in smoking kilns? (1452)

Question 19 #smoke2 (Worth 1 point)

How many components of smoke have already been identified? (1449)

Question 20 #smoke9 (Worth 1 point)

During cold smoking, what is generally considered to be the maximum temperature the seafood should be exposed to? (1454)

Question 21 #MFS-June18-214 (Worth 1 point)

Gravadlax, also referred to as 'gravad lax' or 'gravlax' describes? (955)

Question 22 #smoke31 (Worth 1 point)

What is the impact of a water activity of 0.9 on the multiplication of bacteria (1474)

Question 23 #MFS-June18-076 (Worth 1 point)

Secondary processing refers to what? (1051)

Question 24 #smoke11 (Worth 1 point)

How has seafood smoking changed in the last 200 years? (1456)

Question 25 #MFS-June18-075 (Worth 1 point)

Primary processing refers to what? (1050)

Question 26 #smoke33 (Worth 1 point)

What is the role of trimethylamine in seafood quality? (1476)

Question 27 #smoke26 (Worth 1 point)

What changes may take place in a brine tank if the brine is not changed frequently enough? (1469)

Question 28 #smoke25 (Worth 1 point)

What are the main advantages of a traditional kiln? (1468)

Question 29 #smoke38 (Worth 1 point)

Why do we now have lower salt levels in smoked seafood? (1481)

Question 30 #smoke28 (Worth 1 point)

What is drip loss in smoked seafood? (1471)

Question 31 #smoke37 (Worth 1 point)

Why are oil rich fish usually the ones that are hot smoked? (1480)

Question 32 #smoke40 (Worth 1 point)

Why is the development of rancidity in fish lipids generally considered to be a quality issue and not of food safety issue? (1483)

Question 33 #MFS-June18-096 (Worth 1 point)

When storing seafood in a fridge, what is the correct order from top to bottom? (1070)

Question 34 #smoke10 (Worth 1 point)

Hand (static tank) brined fish from the same batch may suffer from very different salt contents in the finished product. This is undesirable so how can it be minimised? (1455)

Question 35 #smoke39 (Worth 1 point)

Why is post smoking maturation important for salmon and apparently less important in other fish and shellfish? (1482)

Question 36 #smoke18 (Worth 1 point)

Scombrotoxin toxin is commonly produced by? (1461)

Question 37 #smoke30 (Worth 1 point)

What is the best way of controlling the risk of Scombrotoxin poisoning? (1473)

Question 38 #MFS-June18-215 (Worth 1 point)

Which of the following species would not be suitable for hot smoking? (956)

Question 39 #smoke4 (Worth 1 point)

Which of these is a lightly salted and smoked whole herring? (1451)

Question 40 #smoke22 (Worth 1 point)

To produce an 80 degree brine using 500 litres of water, how much salt would you use? (1465)