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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 #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 3 #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 4 #smoke39 (Worth 1 point)

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

A) It is price related, smoked salmon is more expensive and requires better handling

B) Time must be given for flavours to spread throughout the flesh before the salmon is sliced prior to despatch

C) Smoked salmon sides are much larger and require more time to develop the even flavour

D) The smoked flavours spread through the flesh of oil rich fish more slowly than lean fish.

Question 5 #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 6 #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 7 #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 8 #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 9 #smoke42 (Worth 1 point)

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

A) To stop your skin cracking and becoming flaky

B) To help reduce the risk of contamination

C) So you don't smell of fish after work

D) Because your supervisor tells you to

Question 10 #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)

A) Keep brining times consistent and with little difference between first out and last out.

B) Stir the brine to stop layering

C) Frequently measure brine strength and adjust to keep it within the required parameters

D) All of these will contribute to a more consistent salt content in the finished product