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WorksheetsCabin Services Unit 2
Total questions: 18
Worksheet time: 2mins
Name
Class
Date
1.
What is the purpose of the Emergency Equipment Check?
a)
To check that emergency equipment is in its proper location
b)
To verify the check requirements of all equipment on board
c)
To make sure all areas have been checked
d)
All of the above
2.
What is the difference between a short-haul and a long-haul flight in terms of in-flight meals?
a)
Short-haul has a simple snack, while long-haul has a gourmet meal
b)
Short-haul has a gourmet meal, while long-haul has a simple snack
c)
Both have the same quality of in-flight meals
d)
None of the above
3.
What is the purpose of the slide/rafts in an emergency evacuation?
a)
To assist passengers and crew in exiting the aircraft
b)
To provide flotation for passengers and crew in a water evacuation
c)
To communicate with rescuers or other crew members
d)
To provide additional illumination
4.
What type of equipment is in the Emergency Medical Kit?
a)
Life vests
b)
Shoulder harnesses
c)
Medical supplies
d)
Flashlights
5.
What is the purpose of the pre-flight crew briefing?
a)
To meet and introduce the crew to each other
b)
To review expectations for a specific flight
c)
To discuss important information about the flight
d)
All of the above
6.
Who is in-charge of checking the meals that will be served in-flight?
a)
The captain
b)
The flight attendants
c)
The chef
d)
The cabin crew assigned to work in the galley
7.
What are special meals in-flight catered to meet?
a)
Different preferences of passengers
b)
Different requirements of passengers
c)
Different tastes of passengers
d)
Different backgrounds of passengers
8.
What is Drystore?
a)
Consumables items that can be found in the cart
b)
Non-consumables items that complement the inflight service
c)
Products that are exempt from tax
d)
Items that are subject to tax
9.
What is the main characteristic of a Diabetic Meal (DBML)?
a)
Contains a lot of sugar
b)
Contains a lot of salt
c)
Does not use sugar
d)
Uses a lot of spices
10.
What should a cabin crew do if they find a defect in the galley equipment?
a)
Ignore it and continue with other duties
b)
Use it anyway
c)
Document and tag it as inoperative
d)
Report to senior crew immediately
11.
What type of meal is Post-Weaning Meal (PWMLM)?
a)
For adults
b)
For infants
c)
For toddlers
d)
For children
12.
What is available for young travellers under the age of 12 on a Singapore Airlines flight?
a)
Postcards and writing kits
b)
Collectible items such as soft toys or board games
c)
Magazines and newspapers
d)
Toothbrush and toothpaste
13.
What should be the body language of a crew member when interacting with passengers?
a)
Standing tall, leaning back, hands on hips
b)
Standing relaxed, hands behind their back
c)
Standing tall, hands on hips, facing away from the passenger
d)
Leaning against the seat, hands in pockets
14.
What is the purpose of checking boarding passes during boarding?
a)
To ensure the passenger is on the correct flight
b)
To verify their seat number
c)
To check their special handling requirements
d)
All of the above
15.
What should the crew use to direct passengers to their seats?
a)
Pointing finger
b)
Shouting
c)
Open-palm gestures
d)
Closed-fist gestures
16.
Where should a passenger's hand luggage be stowed?
a)
In the overhead bin
b)
In the aisle
c)
In the lavatory
d)
In the galley
17.
What is the "no bag zone" in the cabin?
a)
In the aisle
b)
In the galley
c)
In the lavatory
d)
All of the above
18.
What is the first step the crew should take when handling an UM?
a)
Tidy up the UM
b)
Introduce themselves to the UM
c)
Receive the UM from the ground staff
d)
Serve meals to the UM
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