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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-June18-188 (Worth 1 point)

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

Question 2 #smoke5 (Worth 1 point)

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

Question 3 #smoke36 (Worth 1 point)

Which of these methods of extending shelf life is the poorest? (1479)

Question 4 #MFS-June18-220 (Worth 1 point)

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

Question 5 #smoke38 (Worth 1 point)

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

Question 6 #smoke39 (Worth 1 point)

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

Question 7 #smoke4 (Worth 1 point)

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

Question 8 #MFS-June18-096 (Worth 1 point)

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

Question 9 #smoke27 (Worth 1 point)

What is autolysis? (1470)

Question 10 #smoke29 (Worth 1 point)

What is smoke? (1472)

Question 11 #smoke11 (Worth 1 point)

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

Question 12 #smoke34 (Worth 1 point)

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

Question 13 #smoke3 (Worth 1 point)

Which of the following smoke components is most undesirable in smoked seafood? (1450)

Question 14 #smoke19 (Worth 1 point)

Simple steps to ensure consistent salt uptake by seafood during brining include using uniformly sized seafood for brining, measuring salt content in the finished product, and which of the following? (1462)

Question 15 #MFS-June18-214 (Worth 1 point)

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

Question 16 #smoke41 (Worth 1 point)

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

Question 17 #MFS-June18-075 (Worth 1 point)

Primary processing refers to what? (1050)

Question 18 #smoke17 (Worth 1 point)

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

Question 19 #smoke1 (Worth 1 point)

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

Question 20 #MFS-June18-215 (Worth 1 point)

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

Question 21 #smoke35 (Worth 1 point)

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

Question 22 #smoke30 (Worth 1 point)

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

Question 23 #smoke26 (Worth 1 point)

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

Question 24 #smoke28 (Worth 1 point)

What is drip loss in smoked seafood? (1471)

Question 25 #smoke42 (Worth 1 point)

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

Question 26 #smoke16 (Worth 1 point)

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

Question 27 #smoke21 (Worth 1 point)

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

Question 28 #smoke9 (Worth 1 point)

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

Question 29 #smoke18 (Worth 1 point)

Scombrotoxin toxin is commonly produced by? (1461)

Question 30 #smoke32 (Worth 1 point)

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

Question 31 #smoke2 (Worth 1 point)

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

Question 32 #MFS-June18-076 (Worth 1 point)

Secondary processing refers to what? (1051)

Question 33 #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 34 #smoke8 (Worth 1 point)

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

Question 35 #smoke33 (Worth 1 point)

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

Question 36 #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 37 #smoke31 (Worth 1 point)

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

Question 38 #smoke25 (Worth 1 point)

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

Question 39 #smoke13 (Worth 1 point)

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

Question 40 #smoke37 (Worth 1 point)

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