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Maison Tests en ligne CES Tous types de navires Catering Test for seamans which work in Catering Service (CES v6.0)
Tests en ligne : Test for seamans which work in Catering Service (CES v6.0)
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Le test comprend 80 questions aléatoires.
Total de questions sur ce sujet : 176
Total de questions sur ce sujet : 176
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Open weave roller bandages are used to support joints:
True.
False.
Dressing should always be larger than the wound they cover:
True.
False.
Oxygen treatment is most important with injury to the head/neck/spine:
True.
False.
Improvised splints can only be made of solid materials:
True.
False.
Moderate and deep hypothermia cause very unstable condition, and the patient must be inactive and treated very carefully:
True.
False.
Unfortunately a fish hook has entered someone’s finger. The barb of the hook is even inside the skin. How to remove the fish hook?
Push the hook through the skin until the barb protrudes, then cut the hook between the barb and the skin and gently withdraw the hook.
Don’t do anything by yourself, see a doctor.
Cut the skin so it is possible to take the hook directly out.
I don’t know.
The position and direction of entry and exit wounds will alert you to the likely extent of hidden injury, and to the degree of shock that may ensue:
True.
False.
You should always wash your hands before preparing food. Wear protective gloves or waterproof plasters if you have cuts on your hands:
True.
False.
When there is an electrical burn there is a great danger of internal injuries:
True.
False.
Why should “near miss incidents” be reported?
To avoid accidents and injuries in the future.
To comply with the regulations.
To find the person who was to blame.
It is best not to report them; it makes the company look like they are having too many incidents.
How shall you treat the dishwashing machine?
It shall be cleaned daily and oiled and inspected regularly.
It shall only be used for prewashing the crockery and cutlery.
It shall be treated with care and cleaned once a week.
I don’t know.
An unconscious patient suffering from a major spine injury should not be placed in recovery position, as this may increase the damage and lead to paralysis:
True.
False.
R-I-C-E treatment has no effect if postponed more than 4 hours after the injury took place:
True.
False.
Personal hygiene is important in all professions, especially cooks who should be particularly careful. Why?
Because a cook handles food and beverages and could easily be spreader of viruses and infections.
Because a cook meets many people and shakes a lot of hands.
Because a clean and properly dressed cook often is respected.
Because if not the cook’s superior will not like it.
Grease and oil must never be used in connection with oxygen bottles, couplings and valves:
True.
False.
When performing C-P-R it is advisable to elevate the patient’s legs to secure sufficient blood to the chest and head:
True.
False.
Cleaning has certain safety aspects, among other things which?
Fire is easily spread in dust and trash and wet floors may cause different accidents.
Cleaning has nothing to do with safety.
Polished floors are a safety risk.
Untidy rooms are a safety hazard.
A person under influence of alcohol will suffer from frost injuries quicker than a sober person:
True.
False.
Head injury will lead to circulation failure:
True.
False.
Which of the following items is essential and should always be kept in stock?
Sugar.
Nescafe.
Tea biscuit.
Fresh leeks.
When loading provisions/stores in a tropical harbour on sunny days, which of the following would you arrange to get out of the sun as soon as possible?
Eggs.
Watermelons.
Apples.
Potatoes.
Spillage of corrosive chemicals is poisonous and can also result in burns:
True.
False.
You should terminate resuscitation after 15 minutes:
True.
False.
In many countries some cleaning products are labelled with warning signs. Why?
The user should be warned that the product contains fluids that may irritate and itch skin.
Contents should not be used in accommodation area.
Because it contains alkaline.
To show that the product contains a special floor polish.
What is the first sign and symptom of a Cardiac Infarction?
Sudden crushing, vice-like pain in the centre of the chest.
Possible frothing at the mouth.
Skin may be red and loss of movements in the right arm may occur.
Strong and painful pulse.
If there are signs of tendon damage, the tendon must be sutured by a surgeon before closing the wound. If so, put on a dressing until qualified treatment can be administered:
True.
False.
One of the main tasks of the blood is to transport oxygen to body’s cells:
True.
False.
A triangular bandage is always used in its triangular shape:
True.
False.
The motor function and circulation distal to the fracture should always be assessed:
True.
False.
Hindus are not allowed to eat one particular type of meat. Which one?
Beef.
Pork.
Lamb.
Chicken.
What kind of routine would you follow to make preparations for the next day’s menu (frozen meat and fish)?
Chief cook and second cook work together to select provisions for officers and crew, discussing needs and quantities, if necessary.
Second cook selects provisions based on a fixed menu for officers and crew.
Chief cook selects provisions alone. No discussion with the second cook.
Messman selects provisions on the basis of instructions from the chief cook.
The red blood cells are responsible for the transportation of oxygen:
True.
False.
What does “general daily cleaning” mean?
Removing trash, dusting and light cleaning cabins, messrooms and WC.
Cleaning floors in cabins and messrooms.
Washing floors, chemical cleaning of furniture and carpets, polishing.
Dishwashing and laundry service.
There are, at least, four distinct signs of fracture:
True.
False.
Symptoms of serious head injury are unconsciousness, low pulse rate and high blood pressure:
True.
False.
To protect a burn injury, we should never remove the patients clothing:
True.
False.
Which of the following kinds of fish is least perishable in cold storage?
Herring.
Halibut.
Salmon.
King klip.
A person suffering from a moderate to hard blow to the head, should always be under close observation in the early hours after the accident, considering possible development of edema in the head:
True.
False.
Normal resting rate of pulse in a healthy adult is about 2-3 beats per second:
True.
False.
Which of the following items is essential and should always be kept in stock?
White flour.
Fresh leeks.
Tinned mushrooms.
Beef entrecote.
Do not touch anything that is sticking to, or embedded in, the eyeball, or over the coloured part of the eye, when treating a person with a foreign body in the eye:
True.
False.
The respiration system, above all, reacts to carbon dioxide levels in the blood:
True.
False.
A good splint should prevent adequate blood circulation and compress nerves, so the casualty will not feel any pain:
True.
False.
An internal abdominal bleeding is not dangerous as it will stop bleeding by itself due to the increased pressure in the abdomen:
True.
False.
What operations does the ISM Code cover?
Operations which could affect safety or cause pollution.
Only operations that affect safety.
Only operations conducted at the management level.
Operations by ship management companies.
When dealing with a heat stroke your aims are to lower the casualty’s body temperature as quickly as possible, and to arrange removal of the casualty to hospital. Do NOT use iced water as they may constrict blood vessels:
True.
False.
Cooling of a third degree burn should be terminated after 15 minutes:
True.
False.
A seriously hypothermic patient should as soon as possible be placed in a warm bath (>50 °C) to regain normal body heat:
True.
False.
Which of the following items is essential and should always be kept in stock?
White flour.
Tea biscuit.
Nescafe.
Tinned mushrooms.
What is a contingency plan for ships?
Plan for safety preparedness.
Plan for next voyage.
Plan for maintenance and repair.
Loading plan for general cargo.
Shock and circulation failure are equivalent:
True.
False.
Damage to the spinal cord will always result in immediate neurological malfunction:
True.
False.
According to this module, why is the Galley a potentially dangerous place?
Because there is a greater risk of slips, trips and falls, and there are many other additional hazards.
Because galley staff do not usually wear the correct PPE.
Because galley staff are less aware of safety.
Because galley staff are not trained about safety in the same way as deck and engine room staff.
What will you serve seafarers who has been exposed to cold?
Warm nutritious drinks.
Pork and fat fish.
Brandy, whisky or other strong drinks.
Fruit and vegetables only.
Why do people need familiarization training every time they join a new ship?
Because the content of familiarization training will change depending on the type of ship and their job on board.
Because they are liable to have forgotten how to launch lifeboats and operate rescue equipment.
Because it is checked during SIRE inspections.
If they are experienced seafarers, they do not need such a tour.
In general cleaning it is recommended and suitable to use cleaning products which are:
Neutral.
Both alkaline and acid.
Alkaline.
Acid.
Your aims are to maintain the airway, breathing and circulation, to remove any contaminated clothing, to identify the poison and to obtain medical aid:
True.
False.
How will you treat a seasick person?
Leave him in bed or request him to have some fresh air.
Force him to eat any kind of fat food.
Make him swollow seasick pills until he stops vomiting.
Encourage him to drin a lot of lukewarm sea water.
The training manual shall contain instructions and information in easily understood terms and illustrated whenever possible. Which of the following objects do not have to be explained in detail in the manual according to present regulations?
Donning of fire protection clothing.
Muster of assigned stations.
Donning of lifejackets and immersion suits.
I don’t know.
The training manual shall contain instructions and information in easily understood terms and illustrated whenever possible. Which one of the following objects do not have to be explained in detail in the manual according to present regulations?
The use of onboard communication systems.
With assistance of illustration, the use of radio life-saving appliances.
The use of drogues.
I don’t know.
Anyone of the crew who is assigned to watch duties in ports has a number of important task to carry out. Which one of the listed tasks has to be included in the watchman’s duties?
Checking the mooring for tightness/slack.
Checking the trim of the vessel.
Checking the number of persons entering/leaving the vessel.
Checking the safe and secure handling of cargo.
You will be at sea for 45 days with a crew of 30 men. How much tomatoe would you buy?
35 kg.
50 kg.
60 kg.
70 kg.
A bandage is always applied to an open wound:
True.
False.
According to the International Chamber of Shipping, what are the THREE key components to developing an effective safety culture? Select the THREE correct answers:
Répondre
Welding and burning are among the factors which give the highest risk of fire on board ships. Precautions has to be taken to avoid this risk. Which of the following safety rules may be regarded as the most important?
The welder shall have been instructed in the use of the ship’s welding plant.
Electric welding plants shall be controlled by a responsible engineer before use.
Only holders of welding certificates shall be allowed to carry out welding on board ships.
Only use electrodes from a well-known manufacturer.
A casualty with burns has less need for fluid:
True.
False.
When treating an injury obtained by falling, it is of great importance to check the motor function in the extremities:
True.
False.
Accidents happen for a reason. Based on what you have seen in this module, what would you say is the cause of most accidents at sea?
The actions that people take, the so-called “Human element”.
Faulty procedures.
We cannot avoid danger at sea.
Lack of training.
Respiration while resting is normal if the frequency increases to more than 20 ventilations per minute:
True.
False.
If a patient has heat exhaustion, the symptoms are weakness, vertigo, headache and nausea. Initially the skin is cool and clammy.
True.
False.
Which of the following items is essential and should always be kept in stock?
Salt.
Ajinomoto.
Table butter.
Tinned mushrooms.
Cardiac arrest leads to circulation failure:
True.
False.
When we deal with food poisoning your aims are to encourage the casualty to rest, to seek medical advice or aid, and to give the casualty plenty of bland fluids to drink:
True.
False.
Cooling does not reduce pain in a sprain:
True.
False.
Most adults will endure a loss of blood of 1 litre:
True.
False.
None of the tissue cells will die, only damaged when the casualty has a crush injury:
True.
False.
Anyone joining a vessel that they are not familiar with should be given a safety equipment and familiarization tour. According to this module, where does this requirement come from?
The ISM Code and STCW.
SIRE and OCIMF requirements.
The International Chamber of Shipping (ICS).
MLC guidelines.
What is the correct temperature range for the vegetable room where most of the fruits and vegetables are stored?
4-5 °C.
10-11 °C.
7-8 °C.
1-2 °C.
Why should knives never be left submerged in washing-up water?
Because you may cut your fingers.
Because the blades may be stained and rust coloured.
Because they may be lost when the sink is drained.
Because the knives may be blunt and need resharpening.
On the average, how much long life milk would a crew of 30 men use in the course of 30 days?
220 liter.
90 liter.
450 liter.
330 liter.
The «Catering Service» subject covers both theoretical and practical knowledge on safely working with electrical equipment. Proficiency in this area is a clear indicator of an employee's competence in their specific role on a vessel. Onboard catering service involves providing food and beverages to passengers or guests during their journey. This service can be offered across different modes of transportation, including airplanes, trains, buses, ships, and yachts. The range of catering options and services typically varies depending on the type of transportation and the length of the journey.
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