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

Question 1 #MFS-June18-252 (Worth 1 point)

Shellfish is broken down into three sub categories. Which is not a category of shellfish? (1190)

A) Bivalve molluscs

B) Elasmobranchs

C) Crustaceans

D) Cephalopods

Question 2 #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 3 #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 4 #MFS-June18-176 (Worth 1 point)

Which of the following is not a common symptom associated with food poisoning? (1142)

A) Headache

B) Abdominal Pain

C) Nausea

D) Heartburn

Question 5 #MFS-June18-106 (Worth 1 point)

Complete the sentence. If using ice to store chilled fish... (1080)

A) top up the ice frequently

B) keep the fish in the meltwater

C) remove the fish from the fridge

D) remove meltwater frequently

Question 6 #MFS-June18-164 (Worth 1 point)

Complete the sentence. Items should be stocked using the_________ (1133)

A) First Come First Out principles

B) First Inside First Outside principles

C) Date on the packaging

D) First in First Out principles

Question 7 #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 8 #MFS-June18-191 (Worth 1 point)

Complete the sentence with the correct answer. If a product is frozen quickly, well packaged, stored carefully then thawed slowly under temperature control, it will? (1156)

A) retain good freshness taste and texture

B) result in the formation of ice crystals

C) damage cells

D) cause potential cross contamination issues

Question 9 #MFS-June18-146 (Worth 1 point)

A probe type thermometer should be sanitised using: (1120)

A) cold water

B) sanitising wipes or solution

C) boiling water

D) cleaning cloth

Question 10 #MFS-June18-173 (Worth 1 point)

Complete the sentence. Fresh, chilled seafood is often thought of as being_______? (1139)

A) of poorer quality than frozen seafood

B) older than frozen seafood

C) a more premium product than frozen seafood

D) of equal value to frozen seafood

Question 11 #MFS-June18-059 (Worth 1 point)

Crawfish differ from their cousin the lobster by what main feature? (1037)

A) claws

B) tail

C) legs

D) feelers

Question 12 #MFS-June18-030 (Worth 1 point)

Complete the sentence. Jigging is a fishing method using... (1015)

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

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

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

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

Question 13 #MFS-June18-224 (Worth 1 point)

Which of the following can be brought into the processing room: (1165)

A) personal audio equipment

B) protective gloves

C) food and drinks

D) tobacco

Question 14 #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 15 #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 16 #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 17 #MFS-June18-112 (Worth 1 point)

The highest temperature prepared seafood products should be kept at is: (1086)

A) (4C)

B) (2C)

C) (8C)

D) (6C)

Question 18 #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 19 #MFS-June18-051 (Worth 1 point)

The following Latin name 'Scomber scrombus' refers to which pelagic species? (1030)

A) sardines

B) mackerel

C) herrings

D) bluefin tuna

Question 20 #MFS-June18-244 (Worth 1 point)

The Seafish tool, Risk Assessment for Sourcing Seafood_________ (1184)

A) Tells consumers what fish they should and should not eat

B) Describes the conservation status of all wild fish stocks

C) helps seafood buyers make informed choices around the seafood they buy

D) Certifies fisheries

Question 21 #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 22 #MFS-June18-104 (Worth 1 point)

Which of the following statements is not true? Live shellfish should never be? (1078)

A) stored at constant temperatures

B) dropped

C) stored in an airtight bag

D) dried out

Question 23 #MFS-June18-175 (Worth 1 point)

Seafood should not have which attribute? (1141)

A) juicy

B) strong odours

C) firm

D) sweet

Question 24 #MFS-June18-232 (Worth 1 point)

Which of the following would be the most suitable alternative to bream in terms of a similar taste and texture? (1173)

A) catfish

B) snapper

C) brill

D) herring

Question 25 #MFS-June18-188 (Worth 1 point)

Which of the following is not classed as a processed product? (1153)

A) salted fish

B) canned fish

C) smoked fish

D) fillet fish

Question 26 #MFS-June18-227 (Worth 1 point)

Woodcock of the sea is another name given to a much-prized colourful fish, which is more common in summer months, please identify it from this list? (1168)

A) Red Mullet

B) Sardines

C) Herring

D) Tuna

Question 27 #MFS-June18-076 (Worth 1 point)

Secondary processing refers to what? (1051)

A) Processing seafood on a vessel

B) The first stages of preparing seafood for sale (i.e. heading, gutting, cutting, filleting, peeling, freezing etc)

C) Adding value to a product by creating prepared product, such as smoking, canning, battered, frozen

D) Processing seafood in a processing plant

Question 28 #MFS-June18-064 (Worth 1 point)

Which of the following statements describes pelagic fish? (1042)

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

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

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

D) Pelagic fish live and feed exclusively in freshwater.

Question 29 #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 30 #MFS-June18-166 (Worth 1 point)

There are five species of Fish and Shellfish which make up 70% of the fish consumed in the UK, known as the "Big 5". Which combination is correct? (1134)

A) mackerel, haddock, tuna, salmon and prawns

B) cod, haddock, tuna, salmon and prawns

C) cod, mackerel, tuna, salmon and prawns

D) cod, haddock, tuna, salmon and plaice