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Question 1 #smoke2 (Worth 1 point)

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

A) 5 to 50

B) 50 to 150

C) 150 to 300

D) More than 300

Question 2 #smoke21 (Worth 1 point)

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

A) The same as the equivalent unsmoked product

B) Longer than the equivalent unsmoked product

C) It can vary, depending on how it was handled during production.

D) Shorter than the equivalent unsmoked product

Question 3 #smoke29 (Worth 1 point)

What is smoke? (1472)

A) A mixture of tars and phenols that can be dissolved in water

B) An airborne complex colloidal suspension

C) A complex mist made up of liquid droplets

D) A simple mix of gases

Question 4 #smoke8 (Worth 1 point)

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

A) It is the scaffolding that holds the flesh together

B) It is responsible for the dark coloured flesh in pelagic fish such as mackerel

C) It breaks down to release energy for muscle contraction

D) It stops the flesh becoming toughened when defrosted.

Question 5 #smoke9 (Worth 1 point)

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

A) 5 Centigrade

B) 20 Centigrade

C) 30 Centigrade

D) 45 Centigrade

Question 6 #MFS-June18-219 (Worth 1 point)

Complete the sentence. Arbroath smokies are... (960)

A) are smoked in brine before cold smoking over peat

B) originated in the Scottish fishing village of Findon

C) are headed, gutted and split open leaving the backbone and tail open

D) small, whole haddock, gutted and headed

Question 7 #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)

A) The oil rich nature of smoked salmon ensures the water activity is low and bacterial multiplication is reduced

B) The longer smoking times of up to 24 hrs ensures the water activity is low and bacterial multiplication is reduced

C) The use of gas permeable packaging ensures the water activity is low and bacterial multiplication is reduced

D) The higher salt levels in traditional smoked salmon ensures the water activity is low and bacterial multiplication is reduced

Question 8 #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.

Question 9 #smoke23 (Worth 1 point)

What are Psychotropic bacteria? (1466)

A) Bacteria that cause food poisoning

B) Spoilage bacteria that can tolerate salt

C) Spoilage bacteria that prefer low temperatures

D) Bacteria that produce toxins at high temperatures

Question 10 #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