Public Fishmonger Test. 30 questions, pass mark is 60% | Fishmongers Knowledge

Question 1 #MFS-June18-080 (Worth 1 point)

The principle of First in First out (FIFO) describes_______? (1054)

A) the order in which staff members should clock in and out

B) the order in which you should serve customers

C) the ideal chronological order in which products should be sold

D) the order of when products were bought and sold

Question 2 #MFS-June18-143 (Worth 1 point)

Scale loss occurs in the which species: (1117)

A) red mullet

B) sea bream

C) carp

D) salmon

Question 3 #MFS-June18-036 (Worth 1 point)

Complete the sentence. Queen scallops are commonly harvested using which fishing method? (1021)

A) beach seines

B) light demersal trawls

C) set gillnets

D) pots and creels

Question 4 #MFS-June18-249 (Worth 1 point)

Quarter cut filleting is____________ (1187)

A) Often used on larger flatfish

B) Often used on smaller flatfish

C) Often used on larger round fish

D) Often used on smaller round fish

Question 5 #MFS-June18-185 (Worth 1 point)

TORRY is a quality assessment system which can be used for... (select one) (1150)

A) raw and whole species only

B) cooked, raw, whole and filleted species

C) cooked and filleted species only

D) whole fish species only

Question 6 #MFS-June18-235 (Worth 1 point)

In the UK, we import fresh tuna from________ (1176)

A) Iceland and Faroe Islands

B) Norway and USA

C) Denmark and Canada

D) Mauritius and Seychelles

Question 7 #MFS-June18-181 (Worth 1 point)

The UK's largest centres for seafood processing are in which two regions? (1146)

A) London and Cornwall

B) Cornwall and Grampian

C) Strathclyde and Grampian

D) Grampian and Humber

Question 8 #MFS-Image-047 (Worth 1 point)

Mackerel have all of the following notable characteristics, except one. Which one? (1379)

A) blue / torquoise dorsal region

B) oily fish

C) spiney dorsals

D) silver white underbelly

Question 9 #MFS-Image-031 (Worth 1 point)

What species is this? (1363)

A) manta wing

B) mobula wing

C) ray wing

D) skate wing

Question 10 #MFS-June18-025 (Worth 1 point)

Complete the sentence. Long-lining is a fishing method using... (1010)

A) wall of nets divided into three layers, an inner fine mesh net is sandwiched between two outer larger meshed nets

B) a long line (up to 100 km long) set vertically in the water column or horizontally along the bottom.

C) walls of netting set at or below the surface, on the seabed or at any depth in between

D) using a rod off a boat or port and involves the use of bait

Question 11 #MFS-June18-180 (Worth 1 point)

When intaking shellfish, which of the following is not a labelling requirement? (1145)

A) production method

B) Latin name

C) catch FAO zone

D) Harvesting date

Question 12 #Guide Photos 031 (Worth 1 point)

What species is this? (1418)

A) Wobblegong shark

B) Monkfish

C) Halibut

D) Sand shark

Question 13 #MFS-June18-169 (Worth 1 point)

The NHS recommends that we should eat how many portions of fish a week? (1136)

A) four

B) two

C) three

D) six

Question 14 #MFS-June18-129 (Worth 1 point)

Which of the following statements is not true? Enzymes___________ (1103)

A) occur naturally in the intestinal tracts

B) occur naturally in the blood

C) occur naturally in the gut

D) occur naturally in the skin

Question 15 #MFS-June18-103 (Worth 1 point)

To help prevent the formation of histamine, susceptible seafood should not be stored under which temperature? (1077)

A) Lower than 4 C

B) Lower than 6 C

C) Lower than 0 C

D) Lower than - 4 C

Question 16 #MFS-June18-172 (Worth 1 point)

A typical portion (as a starter) of oysters should equal roughly? (1138)

A) 8 oysters

B) 4 oysters

C) 6 oysters

D) 5 oysters

Question 17 #MFS-June18-228 (Worth 1 point)

Which of the following would be the most suitable alternative to crayfish in terms of a similar taste and texture? (1169)

A) scallops

B) oysters

C) langoustine

D) mussels

Question 18 #Guide Photos 035 (Worth 1 point)

Which of these is the Pink Bream? (1422)

A) 1st Fish (from the top)

B) 2nd Fish

C) 3rd Fish

D) 4th Fish

Question 19 #MFS-June18-136 (Worth 1 point)

Typically, a fish in excellent quality would have which features: (1110)

A) concave eyes, bright red gills, no odour, firm flesh

B) convex eyes, bright red gills, strong odour, firm flesh

C) concave eyes, bright red gills, no odour, firm flesh

D) convex eyes, bright red gills, no odour, firm flesh

Question 20 #MFS-June18-189 (Worth 1 point)

Quality Index Measure (QIM) rates different attributes to seafood based on a points system of: (1154)

A) 0 -100

B) 0 - 3

C) 0 - 9

D) 0 - 10

Question 21 #MFS-June18-144 (Worth 1 point)

Pinking refers to: (1118)

A) the change that occurs in fish during maturation

B) a disease in some pelagic species

C) discolouration of the flesh to indicate quality change

D) the natural colour of some pink species

Question 22 #MFS-June18-179 (Worth 1 point)

When intaking fish, which of the following is not a labelling requirement? (1144)

A) Latin name

B) vessel name

C) production method

D) catch FAO zone

Question 23 #MFS-June18-094 (Worth 1 point)

Which answer is not an associated challenge with buying and selling local seafood? (1068)

A) limited volume

B) limited range

C) larger carbon footprint

D) unreliable source

Question 24 #MFS-June18-154 (Worth 1 point)

A steak (darnes) is a suitable cut for which species? (1128)

A) salmon

B) snapper

C) dover sole

D) trout

Question 25 #MFS-June18-115 (Worth 1 point)

Enterobacteriaceae, Bacillus spp. and Clostridium spp... (complete the sentence) (1089)

A) are harmless to humans

B) can inhibit the growth of other bacteria

C) can produce spores that can survive heat treatments and germinate after a pasteurization process.

D) can survive in temperatures of -60 C

Question 26 #MFS-June18-108 (Worth 1 point)

Live crustaceans (crab and lobster) should ideally be stored at temperatures of: (1082)

A) (4 - 8C)

B) (6 - 8C)

C) (2 - 4C)

D) (0 - 2C)

Question 27 #MFS-June18-125 (Worth 1 point)

Rigor mortis refers to: (select one answer) (1099)

A) when a fish is alive and feeding

B) when a fish is rotten

C) when a fish has recently died, and the body is stiff /rigid

D) when a fish has softened and is flexible

Question 28 #MFS-June18-138 (Worth 1 point)

What does the term 'transparent seafood' mean? (1112)

A) Transparency provides visibility into supply chain activities and simplifies tracking regardless of location.

B) Transparency means that the supply chain does not purchase illegal, unregulated and unreported seafood.

C) Transparency means that the supply chain has implemented sustainability measures.

D) Transparency means that certain members within a supply chain have shown where they have bought and are selling their seafood to.

Question 29 #MFS-June18-155 (Worth 1 point)

A steak (troncons) is a suitable cut for which species? (1129)

A) barracuda

B) halibut

C) marlin

D) mahi mahi

Question 30 #MFS-June18-122 (Worth 1 point)

When purchasing seafood, which of the following is not a legal labelling requirement? (1096)

A) legal declaration

B) name of retailer

C) price per 100 grams

D) display until date boxes