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Online-Test: Test about Food Handling v5.0 (CES)
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Online-Test
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Der Test besteht aus 80 zufälligen Fragen.
Gesamtzahl der Fragen zu diesem Thema: 112
Gesamtzahl der Fragen zu diesem Thema: 112
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Which of the following are key elements of a Garbage Management Plan? Select all applicable answers.
Antwort
You have just collected provisions from the freezers and the dry store room and are returning up the stairway to the galley. You accidentally lose your balance and fall, dropping the tray and banging your knee against the edge of the step, causing minor bleeding. Which of the following statements describes what you should now do?
I will report the accident to my superior and ensure, that an entry is made in the galley accident logbook in compliance with the company safety policy. I will obtain basic first aid treatment. I will ensure, that the foods I was carrying are inspected for damage and any defective foods discarded.
The accident is minor, and did not actually take place in the galley. It is really my own fault, because I was carrying too much on the tray, and it is all frankly a bit embarrassing, so I will say nothing and just carry on working.
Some fresh prawns have been peeled in preparation for a cocktail dish. Some fresh salad has been cleaned and prepared to accompany it. The dish is not required for another four hours. What will you do with these ingredients in the meantime?
The prawns and the salad will be placed in separate containers, covered and refrigerated until required.
The prawns will be refrigerated and the salad left in cold water to keep it fresh.
The prawns and salad will be placed in separate dishes, covered in tin foil and left on the workbench until required.
The ingredients will be placed together in a dish, covered and refrigerated until required.
Why do blunt knives cause accidents? Select all applicable answers.
Antwort
You are an assistant cook working on a large ferry. You have a boil on your wrist which has become infected. What must you do? Select all applicable answers.
Antwort
What is the commonest form of food poisoning worldwide?
Staphylococcal enterotoxin.
Salmonella enteritidis.
Clostridium botulinum.
Norwalk virus.
Which of the following should be part of your standard hand-washing technique prior to handling food? Select all applicable answers.
Antwort
What did the report on “food terrorism” issued by the World Health Organisation in 2003 suggest might be inserted into foodstuffs by terrorists as a means of deliberately harming civilians?
Chemical or biological agents.
Black chillies.
Propaganda notices.
Ground bone-meal.
In the case study of the coaster that went to sea with stores left around in the galley, which of the following could the cook/steward be said to be guilty of? Select all applicable answers.
Antwort
Which of the following are required in an entry in the Garbage Record Book? Select all applicable answers.
Antwort
What is the traditional seaman’s saying that suggests the procedure to adopt when carrying stores?
“One hand for the ship and one for yourself”.
“One hand for the ship and one for the stores”.
“One hand for the Captain and one for the Cook”.
“Keep your hands to yourself”.
What kind of saw is used to cut bone near the surface?
A tenon saw.
A tendon saw.
A bow saw.
A bone saw.
Which of the following are potential hygiene risks associated with the use of tin openers? Select all applicable answers.
Antwort
At which times should a person engaged in food preparation wash his/her hands? Select all applicable answers.
Antwort
If a permanently-mounted electrical mixer breaks down, what should the catering staff do about it?
They should immediately order a replacement unit for delivery in the next port.
The catering staff are fully responsible at all times for any repairs necessary to galley equipment and should therefore make it serviceable again at the earliest opportunity.
They should report the defect through the proper channels, isolate the equipment from the power supply and place a safety notice on the unit.
A walk-in refrigerator has been out of service for an extended period of time and needs cleaning. There is a suspicion that there may be an ongoing gas leak from the cooling system and a repair may also be necessary. What are you going to do?
Seek advice from the ship’s Safety Officer, who will perform a Risk Assessment and advise on the safety precautions necessary.
Nothing special, it’s only a refrigerator and everything will be OK.
Ensure that you get someone else to come inside the space with you at all times.
Tell the other galley staff that you are going to work in the refrigerators for the day.
You have just joined a large container ship as cook for the first time. What will you do in respect of the alarms and other safety devices, fitted to the walk-in refrigerators and freezers? Select all applicable answers.
Antwort
Should the Master obtain a receipt or certificate for garbage landed to a port reception facility and why?
Yes, because it confirms and cross-references with the corresponding entry in the Garbage Record Book.
No, it is not necessary to obtain a receipt, or make an entry in a Garbage Record Book when garbage is landed to an official Port Reception Facility.
No, because the entry in the Garbage Record Book gives all the necessary information.
Yes, because it is a requirement under the ISPS Code.
What is the recommended procedure for defrosting frozen fish?
Remove all wrapping. Place in an oven at 180 °C for fifteen minutes. Turn once during thawing.
Remove all wrapping. Place on a suitable tray to contain water, defrost uncovered at room temperature. The fish may rest alongside other foods being defrosted at the same time.
Do not remove any wrapping. Place on a suitable tray to contain water, defrost in a refrigerator or cold room at 8-10 °C. Ensure the fish is kept well away from other uncooked food.
After cooking, at what minimum temperature must rice be maintained during service?
63 °C.
83 °C.
41 °C.
10-12 °C.
Does a joint which has been filled with a stuffing mix take longer or shorter to cook, than one of equivalent weight which has not been stuffed?
Shorter.
Longer.
It makes no difference – they will take the same time to cook.
How could your menus best contribute to reducing the number of dental problems amongst the crew?
By limiting the use and supply of sugar-rich and starch-containing foods and beverages.
By increasing the use of red meat in the menus on a daily basis.
By ensuring that a minimum of 1,5 grammes of salt is consumed per person per day.
By ensuring that at least two portions of vegetables are available with every main meal.
Which of the following kinds of food are good sources of polyunsaturated and monounsaturated fatty acids? Select all applicable answers.
Antwort
Which of the following food or food constituents are considered to be healthy when consumed on a regular basis?
Antwort
How might you safely and practically prevent spillage from pans on a galley range in bad weather? Select all applicable answers.
Antwort
Some raw chicken has been cut into strips for an hors d’oeuvre dish. To accompany it, some fresh salad has been cleaned and prepared. The dish is not required until the evening. Can the meat and salad be stored together in the same dish in a refrigerator until required?
Yes.
No.
Why should wet cloths not be used for handling hot pans?
Because they conduct heat quickly and may cause scalding.
Because the moisture will transfer to the pan and cool the contents.
Because a cloud of steam will be generated, making it difficult to see safely.
Because international health and safety regulations prohibit the use of wet clothes within 3 metres of a lighted stove or range, on the grounds of fire safety.
The cook on this ship had been under pressure from the Catering Superintendent and the Captain regarding the amount of food wasted over the month, and the overtime hours of the catering department. In order to save both time and food, he decided to cook a large portion of rice, keep it warm for service during the evening meal, then refrigerate the leftover rice and reheat the next day for the lunchtime meal. Is what he did acceptable? Select the most correct answer.
No, what he did is extremely dangerous and could have led to food poisoning throughout the crew.
Yes, but he would have to ensure, that the rice was reheated to a temperature of at least 43 °C.
In most colour coding systems for kitchen knives, what colour is used to indicate the knife is to be used only for the preparation of raw meat?
Red.
Yellow.
Black.
Blue.
You have just made up a batch of chocolate eclairs, containing fresh cream. At what temperature must they be stored until required for service?
5-7 °С.
10 °C.
0 °C.
1-2 °C
-3 °C
Which of the following items of equipment should be available with the hand-washing facilities in the galley? Select all applicable answers.
Antwort
An electrically-powered heat counter breaks down. What should the catering staff do about it?
They should report the defect through the proper channels, isolate the equipment from the power supply and place a safety notice on the unit.
The catering staff are fully responsible at all times for any repairs necessary to galley equipment and should therefore make it serviceable again themselves at the earliest opportunity.
They should immediately order a replacement unit for delivery in the next port.
They should run an extension lead from a socket elsewhere in the galley, and try to get the counter to run somehow from this alternative source.
In specific relation to MARPOL 73/78 can a Port State Control officer board and inspect a foreign-flagged vessel?
Yes.
No.
What is a “butchers steel”?
A hardened-steel tool, with closely packed grooves providing an abrasive surface and used for sharpening knives.
A galvanized steel hook used for hanging large cuts of meat.
A special short-bladed knife used for scoring joints of meat prior to seasoning and basting.
A retaining bar, fitted to the galley range in bad weather, to prevent movement of the pots and pans.
At what temperature must products made with fresh or mock cream be stored until required for service?
5-7 °C.
0 °C.
1-2 °C.
-3 °C.
10 °C.
When washing an ordinary cooks knife, what part is likely to contain trapped particles of food and will need particular attention?
The area where the blade and handle meet.
The back of the blade.
The area where the fingers were gripping the handle.
The very tip of the point.
You are taking stores in port. A ship’s officer and a port official approach and say they wish to look inside some of the packages. Under which Code are they required to carry out such inspections?
The International Ship and Port Facility Security (ISPS) Code.
MARPOL 73/78.
The International Health and Safety (ship’s Provisions) Regulations.
The World Health Organization Foodstuffs Monitoring Guidelines.
Which of the following are categories under Annex V of MARPOL 73/78 for the purposes of entries in the Garbage Record Book?
Antwort
In terms of food temperature, what is the “danger zone”?
Between 5 °C and 63 °C.
Below 5 °C.
Above 63 °C.
Between 5 °C and 37 °C.
Which of the following conditions must be applied to left-over cooked meat from an evening meal if it is to be re-used in a pie dish for the following mid-day meal? Select all applicable answers.
Antwort
Why is it not possible to wash all crockery and glassware in a dishwasher?
Because not all crockery and glassware is dishwasher proof.
Because health and safety regulations specify that items over 12′ (30 cm) in diameter must be washed by hand.
Because coloured glass and crockery will not survive the high washing temperature.
Because crockery that has previously contained seafood or chicken must be scrubbed by hand to ensure it is clear of infectious residues.
Will the entries in a Garbage Record Book only ever be used to convict a vessel’s Master and crew in the event of a pollution incident?
No, a Garbage Record Book can be used to demonstrate, that a vessel is complying with requirements and can be used to eliminate a vessel from an inquiry or absolve her of blame in the event of a suspected pollution incident.
A Garbage Record Book cannot be used either to convict or protect a vessels Master and crew in relation to alleged pollution.
Yes – a Garbage Record Book is only admissible as prosecuting evidence.
What are the three principles on which many Garbage Management Plans are based?
Antwort
How should you pick up a knife from a bench?
By the handle, with the point of the blade facing away from you.
By the blade, but only gripping the back and keeping clear of the cutting edge.
Slide it to the edge and then pick it up by the handle.
It doesn’t matter really and depends how it was left by the last person who used it.
Which of the following categories of garbage are prohibited from disposal to sea under Annex V to MARPOL 73/78?
Antwort
In order to meet the definition of “comminuted waste” under Annex V to MARPOL 73/78, what size of mesh must the particles be able to pass through?
25 mm.
30 mm.
10 mm.
50 mm.
How many portions of fruit and vegetables are recommended per day for the average adult?
5.
3.
At least 1.
Not more than 7.
How should wooden cutting boards be arranged after washing?
They should be stacked in such a way, that air circulates over all surfaces during drying.
They should be roughly wiped with a drying cloth and stacked one on top of another.
They should be placed in a dishwasher, which is programmed on the “accelerated drying” cycle.
Wooden cutting boards should only ever be scraped, sprayed with sanitizer spray and wiped dry; they should never be washed with water.
Which of the following are forms of food poisoning?
Antwort
At what recommended temperature should frozen fish be stored?
-1 °C.
From -2 °C to -3 °C.
-20 °C.
-50 °C.
Which of the following are designated as “Special Areas” under Annex V of MARPOL 73/78?
Antwort
Which of the following are acknowledged as common sources of staphylococcal food poisoning? Select all applicable answers.
Antwort
What types of fire should extinguishers fitted in a galley primarily be capable of dealing with? Select all applicable answers.
Antwort
How many known infectious strains of Salmonella enteritidis are there?
Under 10.
27.
Approximately 120.
Over 2 000.
A steward reaches into a sink of soapy water to release the plug and cuts his hand on a knife lying in the bottom. Which of the following policies would you have been most effective in avoiding this accident, while still following a practical and hygienic approach to the cleanliness of the equipment?
Every person washes their own knives.
Detergent is not used when washing knives.
There is a dedicated sink for washing knives.
Heavy-duty kitchen gloves are used when washing knives and other utensils.
Which ship’s are required to carry a Garbage Management Plan?
All ship’s of 400 gross tonnages and above, and every ship certified to carry 15 persons or mire.
All ship’s of 500 tonnes or more, and with a keel laid after 1st January.
All ship’s with a crew of 15 persons or more.
All passenger ship’s not fitted with an approved incinerator device.
It is recommended that personnel engaged in food handling should avoid using perfume and scented anti-perspirant body sprays. Why is this?
Because there is a possibility that the scent can transfer to food during handling.
Because the heat of the galley will react with the alcohol in the perfume and intoxicate the wearer.
Because the heat of the galley will react with the perfume and induce itching.
Because the heat of the galley area will increase the evaporation of the scent and mask the aroma from the food.
Which Annex to the International Convention on the Prevention of Pollution from Ships, commonly known as MARPOL 73/78, deals specifically with prevention of pollution by garbage from ships?
Annex V.
Annex VI.
Annex I.
Annex III.
What kind of saw is used to cut bone that is deep and well covered by meat?
A tenon saw.
A tendon saw.
A bow saw.
A bone saw.
What should you do if you normally work in the galley or messroom and find you are suffering from diarrhoea? Select all applicable answers.
Antwort
Is staphylococcal food poisoning spread directly from person-to-person? Select the most correct answer.
Yes.
No.
Yes, but only where the carrier has suffered from an infectious food poisoning virus within the previous 3 months.
Generally no, although there is a remote possibility if the average temperature in the galley does not drop below 22,7 °C throughout the working day.
Under Annex V of MARPOL 73/78, at what distance from shore may a vessel inside a Special Area dispose of inert ash, comminuted (slurry) into the sea?
> 12 miles.
> 25 miles.
> 3 miles.
Disposal to sea is prohibited.
Under Annex V of MARPOL 73/78, at what distance from shore may a vessel inside a Special Area dispose of paper, rags and glass bottles, that have been ground down or comminuted into the sea?
> 12 miles.
> 25 miles.
> 3 miles.
Disposal to sea is prohibited.
Which of the following are precautions necessary before using electrical equipment in the galley? Select all applicable answers.
Antwort
Which of the following are known sources of staphylococcal food poisoning? Select all applicable answers.
Antwort
What kind of footwear is acceptable for working in the galley and storerooms?
Heavy-duty, with a non-slip sole and reinforced toecap, covering the foot fully.
Comfortable, casual, soft leather and low cut.
Easily removed, well ventilated, flip-flop or sandal style.
Smooth-soled, open-backed clogs.
During an inspection or audit, which of the following may an inspector check with respect to an incinerator? Select all applicable answers.
Antwort
Which international regulations deal specifically with the prevention of pollution by garbage from ships?
Annex V, MARPOL 73/78.
Chapter II, SOLAS 1974.
Annex I, ISPS Code.
Chapter VI, SOLAS 1974.
In most colour coding systems for kitchen knives, what colour is used to indicate the knife is to be used only for the preparation of raw fish?
Red.
Yellow.
Black.
Blue.
How long is it estimated that it will take a tin can to degrade in the sea?
1 year.
3-14 months.
200-500 years.
100 years.
What is the best way to avoid the risk of someone cutting their fingers by reaching into a sink of soapy water, where there are knives lying? Select the most hygienic and practical answer.
For every person to wash their own knives.
Do not use detergent when washing knives.
Have a dedicated sink for washing knives.
Have a dedicated time for washing knives.
Under Annex V of MARPOL 73/78, at what distance from shore may a vessel outside a Special Area dispose of paper, rags and glass bottles, that have been ground down or comminuted into the sea?
> 12 miles.
> 25 miles.
> 3 miles.
Disposal to sea is prohibited.
Can you use an egg if the shell is cracked?
Yes.
No.
What should be done with electrical equipment, prior to washing down the galley?
The units should be switched on to ensure that they dry off in the shortest possible time.
Electrical equipment should be removed, or covered in plastic sheeting.
All power to the galley range and other electrical equipment should be switched off and isolated before washing down.
No washing down should be carried out in areas containing electrical equipment.
Which are the two recommended methods of cooling stock after preparation?
Antwort
Select two reasons from the list below, that best explain why you should not wear your ordinary clothing in the galley:
Antwort
Why should trousers worn in the galley be loose fitting around the lower legs?
To lessen injury if hot liquids are accidentally spilled.
Because that is the fashion style adopted by all seafaring cooks.
Because ventilating the lower legs will lessen the chance of cramp.
Because ventilating the lower legs will lessen the chance of heat rash.
Who has the responsibility to ensure, that the highest standards of cleanliness and basic hygiene are observed in the catering department? Select the most correct answer.
Every person involved in the handling and preparation of food.
The Chief Cook or Senior Chief.
The Master.
What should be on the deck immediately outside the door to a walk-in refrigerator or freezer space?
Fire-resistant coir matting.
An area marked with yellow diagonal lines.
Non-slip matting.
Plastic sheeting.
Which of the following is a correct statement in respect of the re-use of cooked meat in other dishes?
Meat and fish must be finely chopped or minced to allow reheating to at least 70 °C as quickly as possible.
There is no risk in mixing cooked and raw meat together to create the filling for a meat pie.
Once prepared, a dish containing meat that has already been cooked can be reheated any number of times as required until consumed.
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