23. Safe Working Practices

1. While holding hot utensils always use:

• A) Wet duster
• B) Dry duster
• C) Bare hands
• D) Apron

2. The cold room alarm must be checked:

• A) Once a month
• B) Once a year
• C) Once 2 year
• D) Once a week

3. After using a knife, you will:

• A) Put it in the sink for washing
• B) Clean it and keep it back in place
• C) Sharpen it and keep it back
• D) Leave it on the work table for reuse

4. While using a knife for cutting vegetables, you should:

• A) Clean your palm first
• B) Use gloves
• C) Sharpen it first
• D) Use a large cutting board

5. While working in galley you should wear:

• A) Boiler suit
• B) Non-skid safety shoes
• C) Loose and comfortable clothes
• D) Proper slippers

6. To prevent risk of fire in the galley you should:

• A) Keep the fire extinguisher ready for use.
• B) Use foam type of extinguisher
• C) Remove oil from the trays before transporting
• D) Use deeper pan for frying

7. What is the primary purpose of safe working practices in the galley?

• a) Ensuring passenger comfort
• b) Preventing accidents and injuries
• c) Saving fuel costs
• d) Enhancing the taste of food

8. Why is it important to maintain good personal hygiene in the galley?

• a) To impress the passengers
• b) To reduce water consumption
• c) To prevent contamination of food
• d) To save on cleaning supplies

9. Which fire extinguisher is suitable for use in a galley?

• a) Type A (Water)
• b) Type B (CO2)
• c) Type C (Dry Chemical)
• d) Type D (Metal)

10. When should you use oven mitts or gloves in the galley?

• a) Only during inspections
• b) When dealing with hot surfaces or objects
• c) When setting the table
• d) When washing dishes