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Question 1 #smoke18 (Worth 1 point)

Scombrotoxin toxin is commonly produced by? (1461)

A) Rancidity in fish oil

B) Spore forming bacteria like Clostridium botulinum

C) Pathogenic bacteria

D) Bacterial action on oil rich fish such as mackerel

Question 2 #smoke5 (Worth 1 point)

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

A) Simply cost, the equivalent wood chippings are more expensive

B) There is a greater consistency of supply with sawdust

C) Sawdust has a more consistent moisture content and burns better.

D) Sawdust smoulders rather than flares up, giving off more smoke

Question 3 #smoke36 (Worth 1 point)

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

A) Smoking

B) Salting

C) Freezing

D) Drying

Question 4 #smoke33 (Worth 1 point)

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

A) When added to fish fillets it helps to retain moisture

B) It is responsible for that characteristic fishy odour as fish ages

C) It is a natural antiseptic, reducing bacterial growth

D) It is part of the rigor mortis process

Question 5 #smoke11 (Worth 1 point)

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

A) No change, the traditional methods are still common in the industry

B) Lower salt levels have compensated for the longer smoking times

C) Shorter smoking times and lower salt levels are more common

D) Salt levels have increased to improve food safety

Question 6 #FHC-49 (Worth 1 point)

Which of the of the following is considered a high care or high risk food ? (44)

A) Cooked Crab

B) Fried chips

C) raw fish pie mix

D) cold smoked salmon

Question 7 #MFS-June18-215 (Worth 1 point)

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

A) Sturgeon

B) Halibut

C) Eel

D) Plaice

Question 8 #smoke32 (Worth 1 point)

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

A) Burning your wood at a higher temperature, producing a phenol laden smoke

B) Smoking the seafood for more than 5 hours

C) Using seafood of a poor quality

D) All of the above

Question 9 #smoke37 (Worth 1 point)

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

A) Tradition

B) They do not dry out and toughen at the higher temperatures

C) Lean fish are not as pleasing to the customer after hot smoking as they can dry out.

D) All of these

Question 10 #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)

A) Use smaller batches of fish so that you can get them all out more quickly

B) Lift them all out at once using a stainless steel mesh basket

C) Have more than one person at a time remove the fish to speed up the process.

D) As the cause is the difference between first out and last out, all of the above would help.