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

Question 1 #MFS-June18-111 (Worth 1 point)

The highest temperature frozen seafood products should be kept at is: (1085)

A) (- 22C)

B) (- 18C)

C) (-19C)

D) (- 10C)

Question 2 #MFS-Image-011 (Worth 1 point)

What species is this? (1343)

A) cod

B) coley

C) whiting

D) pollock

Question 3 #MFS-June18-135 (Worth 1 point)

Gut burst is likely to occur in which two species: (1109)

A) Herring and red mullet

B) Tuna and mackerel

C) brill and dab

D) salmon and tuna

Question 4 #MFS-June18-090 (Worth 1 point)

Which of the following harvesting techniques generally results in seafood that is of lower quality? (1064)

A) gill net

B) long-line caught

C) purse seine

D) demersal trawler

Question 5 #MFS-June18-092 (Worth 1 point)

Which of the following statements is true. Trawled cod is more likely than longline caught cod to? (select one) (1066)

A) be of better quality

B) have damage to the mouth area

C) be more expensive

D) be crushed and bruised

Question 6 #MFS-June18-044 (Worth 1 point)

Which of the following statements is not true? Edible commercial fish may be discarded because... (1029)

A) the vessel is not allowed to land it

B) the catch is under the minimum landing size

C) the vessel has too much quota for it

D) the catch is not considered to be optimal

Question 7 #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 8 #MFS-June18-124 (Worth 1 point)

When a white fish is in rigour mortis it is likely to be... (1098)

A) firm and sweet

B) soft and sweet

C) tough and fibrous

D) mildly sour and soft

Question 9 #MFS-June18-243 (Worth 1 point)

Which of the following is not a certification scheme for seafood? (1183)

A) Responsible Fishing Scheme

B) Friend of the Sea

C) Global Aquaculture Alliance

D) Wild Fishing and Aquaculture Alliance

Question 10 #MFS-June18-032 (Worth 1 point)

Complete the sentence. Trawlers is a fishing method using... (1017)

A) a large wall of netting deployed around an entire area or school of fish

B) gear that uses lights and lines to harvest the species

C) fishing nets that are pulled along the bottom of the sea or in midwater at a specified depth

D) when the gear is anchored at sea, there will be a trap door used for undersized or non-target species

Question 11 #MFS-June18-041 (Worth 1 point)

Which of the following is not classed as an active gear? (1026)

A) towed gear

B) long line

C) trawls

D) dredges

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-June18-234 (Worth 1 point)

In the UK, we import coldwater prawns from________ (1175)

A) Iceland and Faroe Islands

B) Norway and USA

C) Denmark and Canada

D) Mauritius and Seychelles

Question 14 #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 15 #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 16 #MFS-June18-184 (Worth 1 point)

Frozen seafood should ideally be eaten within? (select one) (1149)

A) 1 - 3 months

B) 3 - 6 months

C) a year

D) a week

Question 17 #MFS-June18-152 (Worth 1 point)

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

A) plaice

B) turbot

C) brill

D) halibut

Question 18 #MFS-June18-118 (Worth 1 point)

HACCP stands for? (select one answer) (1092)

A) Health Awareness and Critical Control Points

B) Hazard Awareness and Critical Control Points

C) Hazard Analysis and Critical Control Points

D) Hazard Awareness and Crucial Control Points

Question 19 #MFS-June18-196 (Worth 1 point)

Which of the following statements accurately describes 'sensory assessment'? A sensory assessment________ (1161)

A) uses the appearance, odour and texture of seafood to enable the freshness quality to be determined

B) uses the five main senses to enable the freshness quality in seafood to be determined

C) is a health and safety in the workplace training initiative

D) describes the process of deterioration in seafood

Question 20 #MFS-June18-137 (Worth 1 point)

Typically, a fish in excellent quality would have which features: (1111)

A) clear eyes, clear slime, runny blood, firm flesh

B) clear eyes, clear slime, no odour, firm flesh

C) clear eyes, clear slime, runny blood, soft skin

D) convex eyes, cloudy slime, dried blood, firm flesh

Question 21 #MFS-June18-071 (Worth 1 point)

Which of the following is not a term used to identify the shape of a fish? (1046)

A) irregular

B) elongate

C) oily

D) round

Question 22 #MFS-June18-229 (Worth 1 point)

Which of the following would be the most suitable alternative to haddock in terms of a similar taste and texture? (1170)

A) coley

B) barramundi

C) catfish

D) gurnard

Question 23 #MFS-June18-114 (Worth 1 point)

Complete the sentence. Spoilage bacteria are? (select one) (1088)

A) enzymes that cause the deterioration of food and develop unpleasant odours, tastes, and textures.

B) microorganisms that cause the deterioration of food and develop unpleasant odours, tastes, and textures.

C) are harmless to humans

D) are present only in unclean environments

Question 24 #MFS-June18-054 (Worth 1 point)

The following Latin name 'Gadus morhua' refers to which demersal species? (1033)

A) witch

B) cod

C) haddock

D) gurnard

Question 25 #MFS-June18-093 (Worth 1 point)

Which answer is not an associated benefit with buying and selling locally sourced seafood? (1067)

A) supports the local economy

B) larger carbon footprint

C) products are likely to have greater transparency

D) consumer demand for local products

Question 26 #MFS-June18-005 (Worth 1 point)

Which of the following statements is true? The Aquaculture Stewardship Council is? (1000)

A) A certification programme that sets sustainability standards for aquaculture.

B) A seafood guide

C) A certification programme that sets sustainability standards for wild fisheries and aquaculture.

D) A certification programme that sets sustainability standards for wild fisheries.

Question 27 #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 28 #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 29 #MFS-Image-016 (Worth 1 point)

What species is this? (1348)

A) whiting

B) sprat

C) scad

D) sardines

Question 30 #MFS-June18-150 (Worth 1 point)

An escalopes fillet is a suitable cut for which of the following species? (1124)

A) sardines

B) sea bream

C) salmon

D) red mullet