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Онлайн-тестирование: Тест по Food Handling (CES v5.0)
Онлайн-тест
Описание
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Тест состоит из 80 случайных вопросов.
Всего вопросов по данной теме: 112
Всего вопросов по данной теме: 112
Вопрос 1 из 80
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Which of the following are key elements of a Garbage Management Plan? Select all applicable answers.
Ответить
In specific relation to MARPOL 73/78 can a Port State Control officer board and inspect a foreign-flagged vessel?
Yes.
No.
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.
Is it acceptable practice, on the grounds of minimizing wastage, to cook a portion of rice, keep it warm for service, then refrigerate any unused part and reheat it at a later stage?
Yes.
No.
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.
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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.
Although smoking is not allowed in the galley, is it permitted to take snuff or use chewing tobacco instead?
Yes.
No.
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 should be checked in the galley and associated areas at the end of the working day? Select all applicable answers.
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Which of the following are forms of food poisoning?
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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.
Which of the following food or food constituents are considered to be unhealthy when consumed on a regular basis?
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Is smoking permitted in the galley? Select the most correct answer.
Yes.
No.
Yes, but only between the hours of 20:00 and 06:00.
No, if the vessel is in port, yes if it’s at sea.
Which of the following are reasons, why cotton is the most suitable material for a galley uniform? Select all applicable answers.
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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.
Which of the following are precautions necessary before using electrical equipment in the galley? Select all applicable answers.
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What are the three principles on which many Garbage Management Plans are based?
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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).
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.
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 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.
What is the best policy to follow, in order to prevent people walking into the galley and possibly introducing germs and other forms of contamination into the area?
Prohibit unauthorized persons from the galley and storeroom areas at all times.
Obtain copies of medical certificates from the Master or Administrative Officer, so that you know if other people are healthy.
Only admit other persons before and after meal times.
Require all visitors to the galley to wash their hands on entering.
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.
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.
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.
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.
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.
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.
Which of the following categories of garbage are prohibited from disposal to sea under Annex V to MARPOL 73/78?
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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.
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.
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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.
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.
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.
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.
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.
Select two reasons from the list below, that best explain why you should not wear your ordinary clothing in the galley:
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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.
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.
Who administers the Vessel Sanitation Program on passenger and cruise ship’s calling at US ports?
The US Centres for Disease Control and Prevention.
The US Food and Drug Administration.
The Department of Homeland Security.
The United States Coast Guard.
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 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.
Which of the following food or food constituents are considered to be healthy when consumed on a regular basis?
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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.
How might you safely and practically prevent spillage from pans on a galley range in bad weather? Select all applicable answers.
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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.
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.
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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.
How many known infectious strains of Salmonella enteritidis are there?
Under 10.
27.
Approximately 120.
Over 2 000.
In which of the following publications and notices may guidance on food hygiene be found? Select all applicable answers.
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At what recommended temperature should frozen meat be stored?
0 °C.
From -3 °C to -5 °C.
-20 °C.
-35 °C.
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.
Which of the following are potential hygiene risks associated with the use of tin openers? Select all applicable answers.
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What should you do if you normally work in the galley or messroom and find you are suffering from diarrhoea? Select all applicable answers.
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You are the Cook on a cargo vessel. On which of the following occasions would you wash your hands? Select all applicable answers.
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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.
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.
At which times should a person engaged in food preparation wash his/her hands? Select all applicable answers.
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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 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.
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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.
During an inspection or audit, which of the following may an inspector check with respect to an incinerator? Select all applicable answers.
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Which of the following types of knife must never be used for cutting?
Palette knife.
French Cook’s knife.
Paring knife.
Boning knife.
Carving knife.
What kind of saw is used to cut bone near the surface?
A tenon saw.
A tendon saw.
A bow saw.
A bone saw.
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.
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.
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.
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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.
After cooking, at what minimum temperature must rice be maintained during service?
63 °C.
83 °C.
41 °C.
10-12 °C.
Which of the following items of equipment should be available with the hand-washing facilities in the galley? Select all applicable answers.
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Which of the following are known sources of staphylococcal food poisoning? Select all applicable answers.
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With which particular form of food poisoning are cream filled confectionary products associated?
Staphylococcal enterotoxin.
Salmonella enteritidis.
Norwalk gastrointestinal virus.
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.
Which of the following should be part of your standard hand-washing technique prior to handling food? Select all applicable answers.
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Which of the following are required in an entry in the Garbage Record Book? Select all applicable answers.
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What is the estimated average required daily calorie intake for an active male?
1 940.
2 900.
2 150.
3 790.
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.
Which of the following are acknowledged as common sources of staphylococcal food poisoning? Select all applicable answers.
Ответить
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.
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