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Question 1 #smoke4 (Worth 1 point)

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

A) Kipper

B) Red Herring

C) Buckling

D) Bloater

Question 2 #smoke34 (Worth 1 point)

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

A) Texture, salt content and water content

B) Salt content, protein levels, fat content

C) Fat content, salt content and texture

D) Quality, texture, fat content.

Question 3 #MFS-June18-214 (Worth 1 point)

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

A) a whole fillet covered in a bed of salt

B) a cure of vinegar, white wine

C) a whole fillet of salmon mixed with a dry cure of herbs, sugar, salt and peppercorns

D) when hot smoke is used to cure the fish

Question 4 #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 5 #MFS-June18-220 (Worth 1 point)

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

A) tuna

B) haddock

C) mackerel

D) herring

Question 6 #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 7 #smoke28 (Worth 1 point)

What is drip loss in smoked seafood? (1471)

A) The water drawn out of seafood flesh during brining

B) The amount of water lost during the smoking process

C) An occasional problem where water vapour condenses inside vac packed smoked seafood.

D) Intracellular brine that leaks out of the flesh during pre-smoking hanging

Question 8 #smoke3 (Worth 1 point)

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

A) Polycyclic aromatic hydrocarbons

B) Aldehydes and ketones

C) Carbon monoxide

D) Various acids, alcohols and esters

Question 9 #smoke26 (Worth 1 point)

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

A) As salt is absorbed by the fish the strength of the brine will gradually weaken

B) There will be a build up of flesh and protein, and other material washed off the fish

C) The brine will become weaker and increasingly contaminated if used for too long

D) All of the above may happen if the brine is not replaced and refreshed.

Question 10 #smoke35 (Worth 1 point)

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

A) It is a cost saving measure, experienced staff can adapt to variations in grist size

B) Larger particle sizes results in slower takeup of salt by the flesh and a better product.

C) Although more expensive, coarse salt is more visually appealing to the consumer

D) Larger particle sizes results in faster takeup of salt by the flesh and a better product.