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Tests en ligne : Test about Food Handling v5.0 (CES)
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Le test comprend 80 questions aléatoires.
Total de questions sur ce sujet : 112
Total de questions sur ce sujet : 112
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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.
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.
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.
What will happen if you overload the plate in a microwave oven? Select all applicable answers.
Répondre
Which of the following food or food constituents are considered to be unhealthy when consumed on a regular basis?
Répondre
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.
Which of the following are forms of food poisoning?
Répondre
How should long handles on pans on a galley stove be positioned?
They should be turned inwards, so that they are not accidentally caught by people walking past.
They should be turned outwards, so that they are most accessible in an emergency.
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.
Why do blunt knives cause accidents? Select all applicable answers.
Répondre
At what recommended temperature should frozen meat be stored?
0 °C.
From -3 °C to -5 °C.
-20 °C.
-35 °C.
What kind of saw is used to cut bone near the surface?
A tenon saw.
A tendon saw.
A bow saw.
A bone saw.
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.
Répondre
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.
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.
What are the three principles on which many Garbage Management Plans are based?
Répondre
Can you use an egg if the shell is cracked?
Yes.
No.
Why are rolled joints more at risk from bacterial infection?
Because the bacteria, which may originally have been present on the outside surface of the meat will be transferred to the inside when the joint is rolled.
Because meat of a lesser quality is generally used for rolled joints.
Because the temperature necessary to kill all bacteria cannot be achieved in the middle of a rolled joint.
Because rolled joints are normally pre-prepared on shore and quality control cannot always be guaranteed from a supplier.
Select two reasons from the list below, that best explain why you should not wear your ordinary clothing in the galley:
Répondre
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.
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.
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.
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.
According to regulation 9 to Annex V of MARPOL 73/78 for every ship of 12 metres or more in length placards must be displayed notifying passengers and crew of the disposal requirements for garbage. In what language or languages must these placards be written?
In the official language of the ship Flag State and also in English or French for ships, travelling to ports or offshore terminals of other nations.
In the common language of the ship’s crew.
In English and in the common language of the majority of the ship’s crew.
In English and in the language or languages of the passengers, if carried.
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.
Répondre
Which of the following are potential hygiene risks associated with the use of tin openers? Select all applicable answers.
Répondre
What is the recommended maximum salt intake per person per day?
1 150 mg (0,05 oz).
2 300 mg (0,1 oz).
1 gm (0,035 oz).
5 gms (0,2 oz).
What precautions should you take before washing down the galley at the end of the day?
Remove all electrical equipment from the galley, or cover it in plastic sheeting.
Check that the water supply is clean and fresh to minimize the risk of electrical shock.
All power to the galley range and other electrical equipment should be switched off and isolated.
All electrical equipment should be switched on to ensure, that they dry off in the shortest possible time.
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.
Which of the following are precautions necessary before using electrical equipment in the galley? Select all applicable answers.
Répondre
After cooking, at what minimum temperature must rice be maintained during service?
63 °C.
83 °C.
41 °C.
10-12 °C.
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.
Which of the following items of equipment should be fitted alongside the dedicated hand-washing basin in the galley? Select all applicable answers.
Répondre
Which of the following kinds of food are good sources of polyunsaturated and monounsaturated fatty acids? Select all applicable answers.
Répondre
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.
Which of the following safety features may be incorporated in the design of walk-in refrigerator or freezer, to counter the risk of personnel getting trapped inside? Select all applicable answers.
Répondre
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.
How many known infectious strains of Salmonella enteritidis are there?
Under 10.
27.
Approximately 120.
Over 2 000.
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.
With which particular form of food poisoning are cream filled confectionary products associated?
Staphylococcal enterotoxin.
Salmonella enteritidis.
Norwalk gastrointestinal virus.
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.
Which of the following items of equipment should be available with the hand-washing facilities in the galley? Select all applicable answers.
Répondre
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.
In specific relation to MARPOL 73/78 can a Port State Control officer board and inspect a foreign-flagged vessel?
Yes.
No.
How many portions of fruit and vegetables are recommended per day for the average adult?
5.
3.
At least 1.
Not more than 7.
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.
You are the Cook on a cargo vessel. On which of the following occasions would you wash your hands? Select all applicable answers.
Répondre
A cargo ship comes into port in the United States. Who would routinely perform a sanitary inspection?
The Food and Drug Administration inspector.
The Immigration Officer.
The Port Facility Safety Officer.
The Ship Safety Officer.
The United States Centres for Disease Control and Prevention run a program designed to protect passenger and crew health by minimizing the risk of gastrointestinal illness aboard cruise ships. What is it called?
The Vessel Sanitation Program.
The Cruise Ship Health Monitoring System.
The Cruise Industry Best Practise in Passenger Health Scheme.
The Homeland Security (Food Terrorism) Program.
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 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.
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.
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
When requisitioning stores and provisions, how can shipping companies secure practical cooperation from their suppliers?
By requiring them to provide, wherever possible, packaging best suited to subsequent handling and disposal by the vessel.
By making it a condition of contract that the supplier receives and disposes of all garbage that a ship lands in the port of supply.
By requiring that no plastic is used in any goods and provisions supplied to the vessel.
Which of the following are required in an entry in the Garbage Record Book? Select all applicable answers.
Répondre
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.
Which of the following are key elements of a Garbage Management Plan? Select all applicable answers.
Répondre
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 are precautions necessary before cleaning electrical equipment in the galley? Select all applicable answers.
Répondre
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.
Annex V to MARPOL 73/78 refers to a specific area of waste management. Which of the following is it?
The handling of those types of food, domestic and operational waste generated during the normal running of a vessel and liable to be disposed of continuously or periodically.
The standards on packing, marking, labelling, documentation, stowage, quantity limitations, exceptions and notifications for preventing pollution by harmful substances.
The processing of those types of operational waste generated as a result of cargo and ballast operations.
What is the commonest form of food poisoning worldwide?
Staphylococcal enterotoxin.
Salmonella enteritidis.
Clostridium botulinum.
Norwalk virus.
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.
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.
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.
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.
You accidentally cut the end of your finger whilst preparing food in the galley. It bleeds but stops after a few minutes. Should you report it?
Yes.
No.
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.
Répondre
Under Annex V of MARPOL 73/78, at what distance from shore may a vessel inside a Special Area dispose of cooked food waste, that has been ground down or comminuted into the sea?
> 12 miles.
> 25 miles.
> 3 miles.
Disposal to sea is prohibited.
What is the estimated average required daily calorie intake for an active male?
1 940.
2 900.
2 150.
3 790.
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”.
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.
Which of the following are known sources of staphylococcal food poisoning? Select all applicable answers.
Répondre
Which of the following food or food constituents are considered to be healthy when consumed on a regular basis?
Répondre
In which of the following publications and notices may guidance on food hygiene be found? Select all applicable answers.
Répondre
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.
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.
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 categories under Annex V of MARPOL 73/78 for the purposes of entries in the Garbage Record Book?
Répondre
At which times should a person engaged in food preparation wash his/her hands? Select all applicable answers.
Répondre
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