Тест по Food Handling (CES v5.0)

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The test consisted of 80 random questions.
Total questions on this topic: 112
Your result: 29%
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Right answers:
1

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?

Your answer is correct:

No.
2

When washing an ordinary cooks knife, what part is likely to contain trapped particles of food and will need particular attention?

Correct answer:

The area where the blade and handle meet.

Your Answer:

The back of the blade.
3

What precautions should you take before washing down the galley at the end of the day?

Your answer is correct:

All power to the galley range and other electrical equipment should be switched off and isolated.
4

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?

Correct answer:

Blue.

Your Answer:

Black.
5

For preference and if possible how should the amount of garbage be estimated for the purposes of the entries in the Garbage Record Book?

Your answer is correct:

Cubic metres by category.
6

What is a “butchers steel”?

Correct answer:

A hardened-steel tool, with closely packed grooves providing an abrasive surface and used for sharpening knives.

Your Answer:

A special short-bladed knife used for scoring joints of meat prior to seasoning and basting.
7

Which of the following are precautions necessary before using electrical equipment in the galley? Select all applicable answers.

Correct answer:

Ensure that you are properly and safely dressed.; Verify that the machine is suitable for the intended task.; Establish that the equipment is in good working order.; Confirm that the equipment has been properly assembled and set-up.; Check that all guards are in position.; Confirm that the machine has been properly cleaned before use.

Your Answer:

Ensure that you are properly and safely dressed.; Check that all guards are in position.
8

How should wooden cutting boards be arranged after washing?

Correct answer:

They should be stacked in such a way, that air circulates over all surfaces during drying.

Your Answer:

They should be roughly wiped with a drying cloth and stacked one on top of another.
9

How long must a Garbage Record Book be kept on-board?

Correct answer:

2 years from the date of the last entry.

Your Answer:

1 year from the date of the last entry.
10

You are the Cook on a cargo vessel. On which of the following occasions would you wash your hands? Select all applicable answers.

Correct answer:

Before commencing work.; After using toilet.; After handling refuse or food waste.; Before preparing cold foods which will not require further cooking.

Your Answer:

Before commencing work.
11

Which of the following is the recommended method for identifying knives, chopping boards and other utensils dedicated to the preparation of raw meat?

Correct answer:

By employing a colour coding system.

Your Answer:

By making one person in the catering department responsible for all tools and utensils used for the preparation of raw produce.
12

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?

Your answer is correct:

Chemical or biological agents.
13

Which international regulations deal specifically with the prevention of pollution by garbage from ships?

Correct answer:

Annex V, MARPOL 73/78.

Your Answer:

Annex I, ISPS Code.
14

What types of fire should extinguishers fitted in a galley primarily be capable of dealing with? Select all applicable answers.

Your answer is correct:

Type B (flammable liquids).; Type C (electrical).
15

Which ship’s are required to carry a Garbage Management Plan?

Correct answer:

All ship’s of 400 gross tonnages and above, and every ship certified to carry 15 persons or mire.

Your Answer:

All ship’s of 500 tonnes or more, and with a keel laid after 1st January.
16

Which of the following are required in an entry in the Garbage Record Book? Select all applicable answers.

Correct answer:

Date.; Time.; Position.; Description of the garbage by category.; Estimated amount.; Signature of responsible person.

Your Answer:

Time.; Estimated amount.
17

How might you safely and practically prevent spillage from pans on a galley range in bad weather? Select all applicable answers.

Correct answer:

Fill pans to a lower level.; Fit guard rails (fiddlers).

Your Answer:

Dry cook all food; do not use any water or fat.
18

At what recommended temperature should frozen meat be stored?

Correct answer:

-20 °C.

Your Answer:

-35 °C.
19

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?

Correct answer:

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.

Your Answer:

Yes – a Garbage Record Book is only admissible as prosecuting evidence.
20

Which of the following categories of garbage are prohibited from disposal to sea under Annex V to MARPOL 73/78?

Correct answer:

Plastic, including synthetic ropes, fishing nets and plastic bags, vessel inside a Special Area.; Plastic, including synthetic ropes, fishing nets and plastic bags, vessel outside a Special Area.; Paper, rags, glass, etc, comminuted or ground, vessel within a Special Area.

Your Answer:

Plastic, including synthetic ropes, fishing nets and plastic bags, vessel outside a Special Area.; Food waste, comminuted or ground, vessel outside a Special Area.
21

Why should wet cloths not be used for handling hot pans?

Correct answer:

Because they conduct heat quickly and may cause scalding.

Your Answer:

Because a cloud of steam will be generated, making it difficult to see safely.
22

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?

Correct answer:

> 12 miles.

Your Answer:

> 25 miles.
23

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.

Correct answer:

The cooked meat must be finely chopped or minced to allow reheating to at least 70 °C as quickly as possible.; The previously cooked meat must not be mixed with newly prepared raw meat.; The pie containing the re-used meat must only be heated once.

Your Answer:

The previously cooked meat must not be mixed with newly prepared raw meat.
24

What is the recommended maximum salt intake per person per day?

Correct answer:

2 300 mg (0,1 oz).

Your Answer:

5 gms (0,2 oz).
25

Which of the following are reasons, why cotton is the most suitable material for a galley uniform? Select all applicable answers.

Correct answer:

It is absorbent.; It is hard-wearing.; It is comfortable.; It can withstand frequent laundering at high temperatures.

Your Answer:

It is comfortable.
26

How should long handles on pans on a galley stove be positioned?

Correct answer:

They should be turned inwards, so that they are not accidentally caught by people walking past.

Your Answer:

They should be turned outwards, so that they are most accessible in an emergency.
27

Although smoking is not allowed in the galley, is it permitted to take snuff or use chewing tobacco instead?

Correct answer:

No.

Your Answer:

Yes.
28

How should you pick up a knife from a bench?

Correct answer:

By the handle, with the point of the blade facing away from you.

Your Answer:

Slide it to the edge and then pick it up by the handle.
29

What is the estimated average required daily calorie intake for an active male?

Your answer is correct:

2 900.
30

Why is it not possible to wash all crockery and glassware in a dishwasher?

Correct answer:

Because not all crockery and glassware is dishwasher proof.

Your Answer:

Because health and safety regulations specify that items over 12′ (30 cm) in diameter must be washed by hand.
31

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?

Correct answer:

Seek advice from the ship’s Safety Officer, who will perform a Risk Assessment and advise on the safety precautions necessary.

Your Answer:

Nothing special, it’s only a refrigerator and everything will be OK.
32

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?

Correct answer:

The Vessel Sanitation Program.

Your Answer:

The Cruise Industry Best Practise in Passenger Health Scheme.
33

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.

Correct answer:

He had failed to leave the un-stowed provisions and stores in a safe condition.; He had failed to confirm the time of departure.; He entered the galley improperly dressed.; He did not evaluate the risks presented by the broken glass, tins, water and other items on the galley deck.

Your Answer:

He had failed to confirm the time of departure.
34

Which of the following are forms of food poisoning?

Correct answer:

Salmonella enteritidis.; Staphylococcal enterotoxin.; Norwalk virus.

Your Answer:

Allergic rhinitis.
35

What is the traditional seaman’s saying that suggests the procedure to adopt when carrying stores?

Your answer is correct:

“One hand for the ship and one for yourself”.
36

Which of the following kinds of food are good sources of polyunsaturated and monounsaturated fatty acids? Select all applicable answers.

Correct answer:

Fish.; Nuts.; Vegetables.

Your Answer:

Eggs.
37

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?

Correct answer:

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.

Your Answer:

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.
38

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?

Your answer is correct:

Yes.
39

Which of the following types of knife must never be used for cutting?

Correct answer:

Palette knife.

Your Answer:

French Cook’s knife.
40

Which of the following are categories under Annex V of MARPOL 73/78 for the purposes of entries in the Garbage Record Book?

Correct answer:

Plastics.; Floating dunnage, lining or packaging material.; Ground-down paper products, rags, glass, metal, bottles, crockery, etc.; Paper products, rags, glass, metal, bottles, crockery, etc.; Food waste.; Incinerator ash.

Your Answer:

Ground-down paper products, rags, glass, metal, bottles, crockery, etc.
41

Which of the following should be part of your standard hand-washing technique prior to handling food? Select all applicable answers.

Correct answer:

Use plenty of hot water.; Cover all parts of the hands, including wrists and thumbs.; Scrub under the fingernails with a brush.; Rinse thoroughly in fresh water.

Your Answer:

Wash only in cold water.
42

In terms of food temperature, what is the “danger zone”?

Your answer is correct:

Between 5 °C and 63 °C.
43

At what temperature must products made with fresh or mock cream be stored until required for service?

Correct answer:

5-7 °C.

Your Answer:

10 °C.
44

What kind of saw is used to cut bone near the surface?

Your answer is correct:

A tenon saw.
45

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.

Your answer is correct:

No, what he did is extremely dangerous and could have led to food poisoning throughout the crew.
46

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?

Correct answer:

Prohibit unauthorized persons from the galley and storeroom areas at all times.

Your Answer:

Only admit other persons before and after meal times.
47

Which of the following are known sources of staphylococcal food poisoning? Select all applicable answers.

Correct answer:

Foods that require considerable handling during preparation.; Foods that are kept slightly elevated temperatures after preparation.; Food that is not cooked thoroughly.; Food that is not kept properly hot or cold as required.; Handling of foodstuffs with bare hands, after touching the face or mouth.

Your Answer:

Food that is not kept properly hot or cold as required.
48

How many portions of fruit and vegetables are recommended per day for the average adult?

Correct answer:

5.

Your Answer:

Not more than 7.
49

Which of the following are potential hygiene risks associated with the use of tin openers? Select all applicable answers.

Correct answer:

An opener is commonly used to open a wide variety of canned goods, leading to the possible transfer of food particles between tins.; The tip of the blade and the edge of the rotating cog come into contact with the foodstuffs being opened, possibly leading to contamination.; There may be dirt or other contaminants on the lid and around the rim, which can be picked up as the tin turns during opening.; Small fragments of metal may adhere to the tip during opening and transfer to the food.; Unless tin openers are washed after every use, or subject to a strict routine of regular and frequent cleaning, there is the risk of food particles remaining on the equipment and the consequent development of bacteria.

Your Answer:

Unless tin openers are washed after every use, or subject to a strict routine of regular and frequent cleaning, there is the risk of food particles remaining on the equipment and the consequent development of bacteria.
50

With which particular form of food poisoning are cream filled confectionary products associated?

Your answer is correct:

Staphylococcal enterotoxin.
51

If a permanently-mounted electrical mixer breaks down, what should the catering staff do about it?

Your answer is correct:

They should report the defect through the proper channels, isolate the equipment from the power supply and place a safety notice on the unit.
52

What should be on the deck immediately outside the door to a walk-in refrigerator or freezer space?

Correct answer:

Non-slip matting.

Your Answer:

An area marked with yellow diagonal lines.
53

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.

Correct answer:

Identify which devices are fitted.; Establish where the devices are located.; Check the Safety Manual for procedures applicable to the devices.; Ask the departing cook to demonstrate any devices I am not confident and competent with.; Check when the devices were last tested and that the test proved them in satisfactory condition.

Your Answer:

Ask the departing cook to demonstrate any devices I am not confident and competent with.
54

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?

Your answer is correct:

Red.
55

At which times should a person engaged in food preparation wash his/her hands? Select all applicable answers.

Correct answer:

Before commencing work.; After using toilet.; After blowing his/her nose.; After handling refuse or food wastes.; After smoking.; After handling raw produce – meat, poultry, fish and vegetables.

Your Answer:

After smoking.
56

Which of the following are precautions necessary before cleaning electrical equipment in the galley? Select all applicable answers.

Correct answer:

Switch off and isolate the unit from the power supply.; Dismantle the machine according to the manufacturer’s instructions, or the sequence you have been trained to follow.; Handle all moving parts with care.; Re-assemble the machine in the correct sequence. Secure all guards and safety catches.; Restore the power supply and test the machine for safe and correct operation; switch off after use.

Your Answer:

Dismantle the machine according to the manufacturer’s instructions, or the sequence you have been trained to follow.
57

What kind of footwear is acceptable for working in the galley and storerooms?

Your answer is correct:

Heavy-duty, with a non-slip sole and reinforced toecap, covering the foot fully.
58

Which of the following food or food constituents are considered to be unhealthy when consumed on a regular basis?

Correct answer:

High levels of sodium.; Cholesterol.; Saturated fats.; Fatty acids.; High levels of alcohol.

Your Answer:

Fatty acids.
59

Which of the following are designated as “Special Areas” under Annex V of MARPOL 73/78?

Correct answer:

The Mediterranean Sea.; The Baltic Sea area.; The Gulfs area.; The North Sea.; The wider Caribbean Region.; The Antarctic area.

Your Answer:

The wider Caribbean Region.
60

An electrically-powered heat counter breaks down. What should the catering staff do about it?

Correct answer:

They should report the defect through the proper channels, isolate the equipment from the power supply and place a safety notice on the unit.

Your Answer:

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.
61

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?

Correct answer:

The prawns and the salad will be placed in separate containers, covered and refrigerated until required.

Your Answer:

The ingredients will be placed together in a dish, covered and refrigerated until required.
62

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?

Correct answer:

Every person washes their own knives.

Your Answer:

There is a dedicated sink for washing knives.
63

A cargo ship comes into port in the United States. Who would routinely perform a sanitary inspection?

Correct answer:

The Food and Drug Administration inspector.

Your Answer:

The Port Facility Safety Officer.
64

Select two reasons from the list below, that best explain why you should not wear your ordinary clothing in the galley:

Correct answer:

It can pick up odours from the food during cooking, which will then transfer to your sleeping accommodation.; Germs may be transferred into the galley from other, less hygienic areas.

Your Answer:

Casual clothing does not absorb perspiration as well as kitchen uniform.
65

Can you use an egg if the shell is cracked?

Your answer is correct:

No.
66

In which of the following publications and notices may guidance on food hygiene be found? Select all applicable answers.

Correct answer:

The UK Maritime and Coastguard Agency Code of Safe Working Practices for Merchant Seaman.; The UK Maritime and Coastguard Agency Marine Guidance Note “Guidelines for Food Hygiene on Merchant ship’s and Fishing Vessels”.; The US Centres for Disease Control and Prevention Vessel Sanitation Operations Manual.

Your Answer:

The UK Maritime and Coastguard Agency Code of Safe Working Practices for Merchant Seaman.
67

Who administers the Vessel Sanitation Program on passenger and cruise ship’s calling at US ports?

Your answer is correct:

The US Centres for Disease Control and Prevention.
68

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?

Your answer is correct:

Annex V.
69

Annex V to MARPOL 73/78 refers to a specific area of waste management. Which of the following is it?

Your answer is correct:

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.
70

During an inspection or audit, which of the following may an inspector check with respect to an incinerator? Select all applicable answers.

Correct answer:

That a manufacturers operating manual is available on-board.; That the crew assigned to operate the incinerator are trained and competent in their duties.

Your Answer:

That the Engineer assigned to supervise the operation of the unit has at a minimum a Certificate of Competency as 2nd Engineer and has undertaken a special manufacturers training course within the last five years.
71

What should be done with electrical equipment, prior to washing down the galley?

Your answer is correct:

All power to the galley range and other electrical equipment should be switched off and isolated before washing down.
72

Is staphylococcal food poisoning spread directly from person-to-person? Select the most correct answer.

Your answer is correct:

No.
73

Why are rolled joints more at risk from bacterial infection?

Correct answer:

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.

Your Answer:

Because the temperature necessary to kill all bacteria cannot be achieved in the middle of a rolled joint.
74

Which of the following are acknowledged as common sources of staphylococcal food poisoning? Select all applicable answers.

Correct answer:

Foods that require considerable handling during preparation.; Foods that are kept at slightly elevated temperatures after preparation.; Food that is not cooked thoroughly.; Food that is not kept properly hot or cold as required.; Handling of foodstuffs with bare hands, after touching the face or mouth.

Your Answer:

Handling of foodstuffs with bare hands, after touching the face or mouth.
75

How many known infectious strains of Salmonella enteritidis are there?

Correct answer:

Over 2 000.

Your Answer:

Approximately 120.
76

When requisitioning stores and provisions, how can shipping companies secure practical cooperation from their suppliers?

Your answer is correct:

By requiring them to provide, wherever possible, packaging best suited to subsequent handling and disposal by the vessel.
77

Which of the following food or food constituents are considered to be healthy when consumed on a regular basis?

Correct answer:

Fruit.; Vegetables.; Low levels of sugar.; Fat-free or low-fat produce.

Your Answer:

Vegetables.
78

Which of the following should be checked in the galley and associated areas at the end of the working day? Select all applicable answers.

Correct answer:

Cooking and re-heating equipment is switched off.; Taps are closed.; Ovens, lockers and cabinets are closed and secured.; Unwanted lighting is switched off.; Doors and ports are closed and secured.

Your Answer:

Cooking and re-heating equipment is switched off.
79

Which of the following are key elements of a Garbage Management Plan? Select all applicable answers.

Correct answer:

Identification of the person in charge of carrying out the plan.; Procedures for collecting garbage.; Procedures for processing garbage.; Procedures for storing garbage.; Procedures for disposal of garbage.

Your Answer:

Procedures for storing garbage.
80

What is the recommended procedure for defrosting frozen fish?

Your answer is correct:

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.
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