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

Question 1 #MFS-June18-151 (Worth 1 point)

A pave cut is a suitable for? (1125)

A) Any portion size round fish or flatfish

B) portion size fish

C) large round fish

D) large flatfish

Question 2 #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 3 #MFS-June18-116 (Worth 1 point)

Which of the following measures would not help to stop the spread of bacteria? (1090)

A) washing hands regularly

B) vacuum-packaging seafood

C) disposing of waste in the appropriate bins

D) applying preservatives to seafood

Question 4 #MFS-Image-045 (Worth 1 point)

Monkfish have all of the following notable characteristics, except one. Which one? (1377)

A) pectoral fin oversails the head

B) large mouth filled with teeth

C) large head

D) tapering tail

Question 5 #MFS-June18-131 (Worth 1 point)

Which of the following is not a typical characteristic of spoilage in a marine fish species? (1105)

A) Burst gut

B) Clouding of eyes

C) Gaping

D) stiff body

Question 6 #MFS-June18-133 (Worth 1 point)

Autolysis results in: (select one) (1107)

A) gaping

B) clouding of the eyes

C) a strong smell

D) softening of skin

Question 7 #MFS-June18-248 (Worth 1 point)

Removing the guts and gills from a fish will__________ (1186)

A) improve the eating quality of the fish once cooked

B) increase the shelf life of the product

C) make it easier for the customer to cook the fish

D) All of the above.

Question 8 #MFS-June18-177 (Worth 1 point)

Complete the following sentence. Thawing seafood should ideally be done... (1143)

A) on the counter using the room temperature

B) done quickly in hot water

C) using the microwave defrost setting

D) overnight in the fridge

Question 9 #MFS-June18-183 (Worth 1 point)

Freezer burn is likely to occur when? (complete the sentence) (1148)

A) seafood is kept in air-tight packaging

B) seafood is frozen too quickly

C) seafood is frozen too slowly

D) seafood is kept in loose packaging

Question 10 #MFS-June18-251 (Worth 1 point)

Canoeing is typically used on ________ (1189)

A) Often used on larger flatfish

B) portion sized flatfish

C) Often used on larger round fish

D) Often used on portion sized round fish

Question 11 #MFS-June18-241 (Worth 1 point)

The most significant problem with shrimp trawling is the unintentional capture of __________. (1181)

A) sharks

B) Tuna and mackerel

C) sea turtles

D) cod and haddock

Question 12 #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 13 #MFS-June18-084 (Worth 1 point)

North Atlantic Cod is at its best quality in which months? (1058)

A) January and February

B) November and December

C) September and October

D) May and June

Question 14 #MFS-June18-152 (Worth 1 point)

A pocketed fish is a suitable species for? (1126)

A) plaice

B) turbot

C) brill

D) halibut

Question 15 #MFS-June18-253 (Worth 1 point)

Complete the sentence. When preparing cephalopods__________ (1191)

A) only the ink sacks need to be removed.

B) the skin and cartilage needs to be removed.

C) all skin, cartilage, stomach and ink sacks need to be removed.

D) the stomach and ink sacks need to be removed.

Question 16 #MFS-June18-186 (Worth 1 point)

TORRY rates different attributes to seafood based on a points system of: (1151)

A) 0 - 3

B) 0 -100

C) 0 - 9

D) 0 - 10

Question 17 #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 18 #MFS-June18-067 (Worth 1 point)

Which of the following statements describes deep-sea fish? (1045)

A) Deep-sea fish live and feed exclusively in waters at depths of more than 500 metres.

B) Deep-sea fish live and feed close to the seabed.

C) Deep-sea fish often occupy open waters between the coast and the edge of the continental shelf in depth of 200-400 metres.

D) Deep-sea fish live and feed exclusively in freshwater.

Question 19 #MFS-June18-123 (Worth 1 point)

Which one of the following indicators would not tell you that a swimming crab is losing its quality? Select one answer. (1097)

A) slight colour change to the underside

B) slight smell

C) Increased moisture

D) limbs hang loose

Question 20 #MFS-June18-035 (Worth 1 point)

Complete the sentence. Seabass is commonly harvested using which fishing method? (1020)

A) otter trawl

B) pots and traps

C) jigging

D) tangle nets

Question 21 #MFS-June18-222 (Worth 1 point)

Which of the following is a type of chemical check used on food products? (1163)

A) pH check

B) weight check

C) TVB-N

D) temperature check

Question 22 #MFS-June18-147 (Worth 1 point)

Bacterial interaction refers to: (1121)

A) When bacteria assists in the degrading process.

B) The breakdown of cell structures and tissue components which generates odours and physical changes.

C) The self-digestion of body tissue after death leading to physical change and deterioration.

D) The oxidation of fats and oils generates rancid odours and taste changes.

Question 23 #MFS-June18-142 (Worth 1 point)

Scale loss occurs in some species when: (1116)

A) during rigour mortis

B) a fish matures from a fingerling to a juvenile

C) the fish has died

D) when fish is handled

Question 24 #MFS-June18-193 (Worth 1 point)

What are two main factors that can speed up deterioration in seafood? (1158)

A) short journey times and elevated temperatures

B) long journey times and excessive handling

C) long journey times and elevated temperatures

D) elevated temperatures and excessive handling

Question 25 #MFS-June18-065 (Worth 1 point)

Which of the following statements describes demersal fish? (1043)

A) Demersal fish often occupy open waters between the coast and the edge of the continental shelf in depth of 20-400 metres.

B) Demersal fish live and feed close to the seabed.

C) Demersal fish live and feed exclusively in waters at depths of more than 500 metres.

D) Demersal fish live and feed exclusively in freshwater.

Question 26 #MFS-June18-088 (Worth 1 point)

Which is the following statements is not true? Product control and traceability is important? (select one) (1062)

A) to get the best price for your product

B) To comply with food legislation and to protect both consumers and traders

C) to ensure products are sold accurately

D) minimise the trade of Illegal, Unreported or Unregulated (IUU) seafood on the market

Question 27 #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 28 #MFS-June18-109 (Worth 1 point)

Chilled fish and cooked shellfish should ideally be stored at temperatures of: (1083)

A) (2 - 4C)

B) (6 - 8C)

C) (0 - 4C)

D) (0 - 2C)

Question 29 #MFS-June18-026 (Worth 1 point)

Complete the sentence. Trammel nets is a fishing method using... (1011)

A) Static lines of pots made from netting

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

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 30 #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