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Worksheets21. INTRODUCTION TO MARITIME CATERING
Total questions: 14
Worksheet time: 7mins
Name
Class
Date
1.
1. Which of the following sectors is a part of Catering department?
a)
A) Engineering
b)
B) Deck
c)
C) Nautical
d)
D) Galley
2.
2. . Food and beverage service department is looked after by:
a)
A) Mess Man
b)
B) General Steward
c)
C) Chief Cook
d)
D) Deck Officer
3.
3. . Galley is looked after by:
a)
A) Master
b)
B) General steward
c)
C) Chief cook
d)
D) Deck officer
4.
4. Which department does a Chief cook heads?
a)
A) Engineering
b)
B) Deck
c)
C) Nautical
d)
D) Catering
5.
5. Washing and ironing of linen on board is the duty of a:
a)
A) General Steward
b)
B) Store Keeper
c)
C) Trainee Seaman
d)
D) 2nd Cook
6.
6. Maintaining the cost of the food is the duty of:
a)
A) General Steward
b)
B) Chief Cook
c)
C) Chief Officer
d)
D) Stores in charge
7.
7. Which of the following DOES NOT belongs to the catering department?
a)
A) Trainee Cadet
b)
B) 2nd Cook
c)
C) Chief Cook
d)
D) General Stewart
8.
8. The main responsibility of a Chief Cook on board is to:
a)
A) Service of Food
b)
B) Cooking
c)
C) Plan Weekly Menu
d)
D) All of the above
9.
9. Mess Man is also known as:
a)
A) Trainee Cook
b)
B) General Steward
c)
C) Second Cook
d)
D) Pantry Man
10.
10. Duty of a General Steward is to:
a)
A) Serve Food
b)
B) Laundry Work
c)
C) Assist Chief Cook
d)
D) All of the above
11.
11. For routine work, the Chief Cook on the ship is assisted by the:
a)
A) Laundry Man
b)
B) Pantry Man
c)
C) Second Cook
d)
D) Third Cook
12.
12.The order for provisions for the ship is prepared by the :
a)
A) Deck Officer
b)
B) Chief Officer
c)
C) 2nd Cook
d)
D) Chief Cook
13.
13. The quality of food for ship's personal is checked by the :
a)
A) Second Cook
b)
B) Chief Officer
c)
C) Master
d)
D) Chief Cook
14.
14. The department of catering looks after which of the following area:
a)
A) Navigation
b)
B) Security
c)
C) Food Production
d)
D) Cargo Handling
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