Тест по Galley Operation, Working Place and Equipment Safety (CES v5.0)

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Right answers:
1

Not counting a vessel, that carries special extinguishers for fires involving cooking fat and oil, which two classes of fire would the extinguishers normally found in a galley be capable of controlling?

Your answer is correct:

Flammable liquids and electrical fires.
2

A knife is falling from a bench. How should you catch it?

Your answer is correct:

You should never try to catch a falling knife.
3

A walk-in refrigerator has been out of service for an extended period of time and needs cleaning. When standing near the open door, people feel a little dizzy and there is a suspicion that there may be a leak from the cooling system, requiring a repair. What are you going to do?

Your answer is correct:

Notify the ship’s Safety Officer, who will perform a Risk Assessment and advise on the safety precautions necessary.
4

After cleaning, servicing and re-assembling a food processing machine, what should be done before it is used again for food?

Your answer is correct:

It should be tested.
5

An electrical food processing unit in the galley has multiple attachments. Can they be used for any task?

Your answer is correct:

No, attachments should be used for the designed purpose only.
6

As best practice, how often should the tip and cog wheel of a tin opener be cleaned?

Your answer is correct:

After every time it has been used.
7

For an ordinary cargo ship at sea, which of the following policies would generally apply to the watchman and his safety rounds during the night?

Your answer is correct:

The watchman should include the galley in his night-time safety rounds.
8

How might you safely and practically prevent spillage of hot liquid from a pan on a galley range in bad weather?

Your answer is correct:

Fill the pan to a lower level.
9

How should a knife be washed and dried?

Your answer is correct:

With the cutting edge down and away from the hand.
10

How should knives be laid down on a work surface?

Your answer is correct:

With the cutting edge flat and not facing upwards.
11

How should pans with long handles be arranged on a galley range during cooking?

Your answer is correct:

The handles should be turned inwards, so they are not caught by people passing by.
12

How should wooden cutting boards be arranged immediately after they have been washed?

Your answer is correct:

They should be stacked in such a way that air can flow over all surfaces.
13

How should you pick up a knife from a bench?

Your answer is correct:

By the handle, with the point of the blade facing away from you.
14

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.
15

If so equipped, is it always necessary to fit guards to electrical equipment when in use?

Your answer is correct:

Yes, they are there for the purposes of safety.
16

If the plate of a microwave oven is overloaded with food, which of the following will result?

Your answer is correct:

The cooking will be uneven and there will be “cold-spots”.
17

In general, what speed setting should I use on galley electrical equipment?

Your answer is correct:

That required for the task and as recommended in the operating instructions.
18

In what common cleaning material is Phenol (carbolic acid) found in significant quantities?

Your answer is correct:

Disinfectant.
19

In what particular part of a knife are food and grease particles most likely to become trapped?

Your answer is correct:

The groove where the blade is set into the handle.
20

Manual meat saws are divided into two types. The bow saw is one type – what is the other?

Your answer is correct:

Tenon saw.
21

Manual meat saws are divided into two types. The tenon saw is one type – what is the other?

Your answer is correct:

Bow saw.
22

Most domestic cleaning agents contain one of two chemicals. Which are they?

Your answer is correct:

Sodium Hypochlorite (bleach).; Sodium Hydroxide (caustic soda).
23

On a regular cargo ship, which of the following is the critical difference between the galley and other areas of the accommodation?

Your answer is correct:

The galley contains equipment capable of providing the source of ignition in a five yet is left unattended for most of the night.
24

The large walk-in freezer on your ship has a door secured by a padlock. Which of the following is a good policy when working inside?

Your answer is correct:

Carry the padlock with you, so that nobody thinks it has been forgotten and re-secures the door with you still inside.
25

Trussing needles should be stowed in a labelled box after they have been used and cleaned. This is to prevent injury and for what other purpose?

Your answer is correct:

To prevent contamination that might occur if they are left around close to food or food waste.
26

What colour is generally used on tools and equipment associated with the preparation of raw fish?

Your answer is correct:

Blue.
27

What colour is generally used on tools and equipment associated with the preparation of raw meat?

Your answer is correct:

Red.
28

What commonly happens to glassware when hot, such as after cleaning in a dishwasher?

Your answer is correct:

It becomes brittle and will easily crack.
29

What is a fire blanket used for?

Your answer is correct:

To smother a liquid fires in a pan, such as burning cooking oil.
30

What is a palette knife normally used for?

Your answer is correct:

Spreading, filling and other baking related tasks.
31

What is the main precaution that should be taken 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.
32

What is the main reason why a knife must be cleaned after sharpening with a “butcher’s steel”?

Your answer is correct:

To remove grease and small iron particles that may have stuck to the blade.
33

What is the major safety issue associated with using a blunt knife?

Your answer is correct:

Extra pressure is required to achieve a cut and this increases the chance that it may slip.
34

What is the purpose of colour coding tools and equipment used in food preparation?

Your answer is correct:

The colours identify the food types for which they are to be exclusively used.
35

What is the safest policy in respect of washing knives?

Your answer is correct:

Be responsible for washing your own knives; never leave them in the sink.
36

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

Your answer is correct:

One hand for the ship and one for yourself.
37

What kind of marking might be found on the deck directly beneath a storing hatch?

Your answer is correct:

An area marked with yellow and black diagonal stripes.
38

What risk exists if food with a high water content is cooked in a deep fat fryer?

Your answer is correct:

Violent bubbling and spitting may occur as the food is added to the hot oil.
39

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

Your answer is correct:

Non-slip matting.
40

What should the fixed blades of slicing machines be cleaned with?

Your answer is correct:

A sanitizer spray.
41

What should you rest meat on when cutting it with a cleaver or chopper?

Your answer is correct:

A thick, heavy-duty cutting block.
42

What should you use to lift a pan from the range?

Your answer is correct:

A dry, heat-resistant cloth or oven gloves.
43

What small electrical safety device could be fitted to a coffee maker, to ensure that it does not burn dry during the night?

Your answer is correct:

A timer-switch.
44

What specific risk exists if routine safety procedures are not followed when entering walk-in refrigerators when the ship is at sea?

Your answer is correct:

That the door will close and the person will be locked inside.
45

When cleaning and servicing a slicing machine, which of the following is a critical safety requirement?

Your answer is correct:

That the machine is switched off and isolated before work starts.
46

When filling pans in a galley at sea, what must always be considered?

Your answer is correct:

The prevailing weather conditions and movement of the ship.
47

When not in use, where should a knife be kept?

Your answer is correct:

In a drawer, rack, block, roll or box.
48

When the ship is to leave port and bad weather is expected, which of the following precautions apply?

Your answer is correct:

All loose equipment must be safely stowed, benches cleared and doors secured shut.
49

When using a large steamer unit, what is it essential to do before opening the lid or door after cooking?

Your answer is correct:

Pressure must be safely released.
50

When working with power-driven food processing equipment in a galley, such as a mixer, how should you be dressed?

Your answer is correct:

In a manner such that my sleeves, apron, hair or jewellery cannot get caught in the machine.
51

Which of the following actions is considered essential before the oil is drained from a deep fat fryer?

Your answer is correct:

It must be allowed to cool first.
52

Which of the following is a hazard that may be encountered when opening the door of a hot oven?

Your answer is correct:

Heat blast.
53

Which of the following is most likely to have an Equipment Operating Notice next to it?

Your answer is correct:

A meat slicing machine.
54

Which of the following precautions should be taken when using a chemical over cleaner?

Your answer is correct:

The area should be well-ventilated.
55

Which part of a knife is referred to as its “heel”?

Your answer is correct:

The wider, thicker end of the blade.
56

Which part of a knife is referred to as its “toe”?

Your answer is correct:

The tip or point.
57

Who can carry out repairs on electrical equipment in the galley?

Your answer is correct:

Such repairs should only be carried out by competent engineers.
58

Why can all glassware not be cleaned in a dishwasher?

Your answer is correct:

Because some glassware is not dishwasher proof.
59

Why do exhaust ducts above galley ranges require regular inspection and maintenance?

Your answer is correct:

Because the build-up of fat deposits is a fire hazard and it restricts the extraction of polluted air.
60

Why is a ship’s galley potentially more hazardous than catering premises ashore?

Your answer is correct:

Because of the movement when the ship is at sea.
61

Why must all open wounds, once treated, then be covered with a suitable protective dressing, such as a waterproof Band-Aid or special sleeve or glove?

Your answer is correct:

To further protect the casualty against secondary infection and to protect others against blood-borne bacterial infection.
62

Why should a wet cloth never be used for handling a hot pan?

Correct answer:

A wet cloth will conduct heat quickly and may scald the hands of the user.

Your Answer:

A wet cloth will generate steam and restrict the visibility of the user.
63

Why should you NOT remove items, such as scissors or tape from the galley first aid kit for everyone purposes?

Your answer is correct:

Because you may cause delay when they are needed for a genuine accident.
64

You accidentally cut the end of your finger whilst preparing food in the galley. Should you report it?

Your answer is correct:

Yes.
65

You and the cook are both preparing food at the same bench. The cook is peeling vegetables with a small hand knife. You want a cloth which is on the other side to where the cook is working. Which of the following would be considered an UNSAFE act?

Your answer is correct:

Stretching across the bench in front of the cook to get the cloth.
66

You are newly signed on as a 2nd cook. What colour coding system should you follow for the tools and equipment used in food preparation?

Your answer is correct:

The one that is defined in the ship’s Safety Management System.
67

You have some plastic containers, containing pre-prepared meals, sealed with a cellophane film lid. They are to be heated up in your microwave oven. What precautions must be followed to achieve this safely?

Your answer is correct:

The lid must first be pierced.
68

You ship has received stores, some of which have been packed in dry ice. What is the significant risk if the packages are left in a storeroom at ambient temperature for any length of time?

Your answer is correct:

Dry ice is carbon dioxide in its solid state. If significant quantities of gas are release as it melts, then oxygen depletion in the storage space is a possibility.
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