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

Question 1 #MFS-June18-004 (Worth 1 point)

Which of the following statements is true? The Marine Stewardship Council is? (999)

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

B) A seafood guide

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

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

Question 2 #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 3 #MFS-June18-117 (Worth 1 point)

HACCP is? (complete the sentence) (1091)

A) a food management system that seeks to identify and evaluate all personal health and safety risks

B) a food management system that seeks to identify and evaluate all potential food safety risks

C) a management system that seeks to identify and evaluate finances within a food business

D) a food management training programme

Question 4 #MFS-June18-139 (Worth 1 point)

The following measure can be used to monitor product quality control and traceability, except one. Which one? (1113)

A) Marine Stewardship Council traceability documents

B) Health mark tickets

C) Invoices

D) Daily Stock Records (FIFO)

Question 5 #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 6 #MFS-June18-034 (Worth 1 point)

Complete the sentence. Cockles are commonly harvested using which fishing method? (1019)

A) otter trawl

B) pots and traps

C) hand dredging / raking

D) drift nets

Question 7 #MFS-June18-168 (Worth 1 point)

Complete the sentence. Pregnant women should do not eat more than __ portions of oily fish a week. (1135)

A) one

B) four

C) three

D) two

Question 8 #MFS-June18-134 (Worth 1 point)

Complete the sentence. Gaping refers to: (select one) (1108)

A) breaking down of muscle and connective tissue

B) clouding of the eyes

C) a foul odour from the gut or gills

D) the gut wall breaking

Question 9 #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 10 #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 11 #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 12 #MFS-June18-100 (Worth 1 point)

Which of the following is not regarded as a piece of personal protection equipment (PPE) for fishmongers? (1074)

A) Rubber Wellington Boots

B) Waterproof Apron

C) Waterproof Gloves

D) Knife kit

Question 13 #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 14 #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 15 #MFS-June18-083 (Worth 1 point)

Crab from the South-west of England is at its best quality in which months? (1057)

A) October and November

B) November and December

C) January and February

D) May and June

Question 16 #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 17 #MFS-June18-238 (Worth 1 point)

Which statement best describes omega-3? "Omega-3 is an essential fatty acid found in high levels in ..." (1179)

A) white fish.

B) oil-rich fish.

C) shellfish.

D) All of the above.

Question 18 #MFS-June18-126 (Worth 1 point)

The freshness of fish cannot be determined by which of the following? (1100)

A) smell

B) eyes

C) slime

D) location of landing

Question 19 #Guide Photos 036 (Worth 1 point)

Snappers sold in the UK are likely to weigh up to? (1423)

A) 5Kgs

B) 3kgs

C) 2kgs

D) 1kgs

Question 20 #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

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 #Guide Photos 033 (Worth 1 point)

Wild caught Barramundi mostly come from? (1420)

A) South East Asia and Australia

B) South America, Panama and Cost Rica

C) The Mediterranean, including Greece

D) West coast of the USA

Question 23 #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 24 #MFS-June18-102 (Worth 1 point)

Which of the following fish species are susceptible to the formation of histamine at elevated temperatures? (1076)

A) lemon sole

B) red mullet

C) herring

D) brill

Question 25 #MFS-June18-091 (Worth 1 point)

Which of the following statements is true. Dredged scallops are more likely than hand dived scallops to? (select one) (1065)

A) be more expensive

B) come from sustainable sources

C) contain sand and mud

D) be of better quality

Question 26 #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 27 #MFS-June18-233 (Worth 1 point)

In the UK, we import cod, haddock and other whitefish from________ (1174)

A) Iceland and Faroe Islands

B) Norway and USA

C) Denmark and Canada

D) Mauritius and Seychelles

Question 28 #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 29 #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 30 #MFS-June18-113 (Worth 1 point)

Live mussels, native oysters and scallops, should ideally be stored at temperatures of: (1087)

A) (6 - 8C)

B) (4 - 8C)

C) (0 - 3C)

D) (7 - 10C)