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WorksheetsONLINE EXAM QUESTIONS
Total questions: 145
Worksheet time: 1hrs 13mins
Name
Class
Date
1.
1. Which of the following is obtained by distilling wine?
a)
Brandy
b)
Beer
c)
Rum
d)
Tequila
2.
2. Which one of the following is picture of "Food Processor" ?
a)
Option 1
b)
Option 2
c)
Option 3
d)
Option 4
3.
3. Which one of the following is picture of "HAND BLENDER " ?
a)
Option 1
b)
Option 2
c)
Option 3
d)
Option 4
4.
4. Which one of the following is picture of "MIXER GRINDER " ?
a)
Option 1
b)
Option 2
c)
Option 3
d)
Option 4
5.
5. Which one of the following is picture of "STONE GRINDER " ?
a)
Option 1
b)
Option 2
c)
Option 3
d)
Option 4
6.
6. Which one of the following is picture of "Slicing Machine"
a)
Option 1
b)
Option 2
c)
Option 3
d)
Option 4
7.
7. Which one of the following is picture of "HAND BLENDER "
a)
Option 1
b)
Option 2
c)
Option 3
d)
Option 4
8.
8. Which one of the following is picture of "DOUGH MAKER "
a)
Option 1
b)
Option 2
c)
Option 3
d)
Option 4
9.
9. Reducing to small parts by means of a knife or scissors is called
a)
Grating
b)
Cutting
c)
Mashing
d)
Pressing
10.
10. Identify the equipment
a)
Kitchen Stool
b)
Work Table
c)
Butchers Stool
d)
Butchers Block
11.
11. Identify the kitchen ware
a)
Vegetable cutter
b)
Vegetable peeler
c)
Knife sharpner
d)
Vegetable grater
12.
12. Identify the kitchen ware
a)
Vegetable cutter
b)
Vegetable peeler
c)
Knife sharpner
d)
Vegetable grater
13.
13. Identify the kitchen ware
a)
Vegetable cutter
b)
Vegetable peeler
c)
Knife sharpner
d)
Vegetable grater
14.
14. Which one of the following is a picture of "Mussels"?
a)
Option 1
b)
Option 2
c)
Option 3
d)
Option 4
e)
15.
15. Which one of the following is a picture of "SALMON "?
a)
Option 1
b)
Option 2
c)
Option 3
d)
Option 4
e)
16.
16. Which one of the following is a picture of "CRAB "?
a)
Option 1
b)
Option 2
c)
Option 3
d)
Option 4
e)
17.
17. Which one of the following is a picture of "EEL "?
a)
Option 1
b)
Option 2
c)
Option 3
d)
Option 4
e)
18.
18. Which one of the following is a picture of "Pandan Leaf"?
a)
Option 1
b)
Option 2
c)
Option 3
d)
Option 4
19.
19. Which one of the following is a picture of "CORRIANDER LEAVES "?
a)
Option 1
b)
Option 2
c)
Option 3
d)
Option 4
20.
20. Which one of the following is a picture of "ASPARAGUS "?
a)
Option 1
b)
Option 2
c)
Option 3
d)
Option 4
21.
21. Which one of the following is a picture of "MINT LEAVES "?
a)
Option 1
b)
Option 2
c)
Option 3
d)
Option 4
22.
22. Popular dish of Thai Cuisine is
a)
Sushi
b)
Lechon
c)
Speghetti
d)
Tomyum
23.
23. After using a knife, you will
a)
Put it in the sink for washing
b)
Sharpen it and keep it back
c)
Clean it and keep it back in place
d)
Leave it on the work table for reuse
24.
24. Which of the following is a cleaning agent?
a)
Foam
b)
Wax Polish
c)
Phenyl
d)
Liquid Soap
25.
25. Which of the following is a disinfectant ?
a)
Foam
b)
Wax Polish
c)
Phenyl
d)
dettol
26.
26. Which of the following is a polish ?
a)
Foam
b)
Wax Polish
c)
Phenyl
d)
dettol
27.
27. An example of built-up stains is
a)
Tea
b)
Blood
c)
Beer
d)
Paint
28.
28. An example of compound stains is
a)
Tea
b)
Blood
c)
Beer
d)
Paint
29.
29. Which one of the following is a picture of "Vegetable Room" ?
a)
Option 1
b)
Option 2
30.
30. A fatty substance found in all animal food is
a)
Fiber
b)
Cholesterol
c)
Nutrition
d)
Calories
31.
31. What is the most likely cause of Chemical burns?
a)
Lack of oxygen
b)
Too much noise
c)
Acids and alkaline
d)
Welding
32.
32. What is the most likely cause of red eye ?
a)
Lack of oxygen
b)
Too much noise
c)
Acids and alkaline
d)
Welding
33.
33. What is the most likely cause of suffocation and coughing ?
a)
Lack of oxygen
b)
Too much noise
c)
Acids and alkaline
d)
Welding
34.
34. CDC stands for
a)
Continuous discharge Certificate
b)
Continuous Domicile Certificate
c)
Continuous Discipline Certificate
d)
Continuous Demand Certificate
35.
35. Which of the following dish is cooked on Charcoal?
a)
Stuffed Para
b)
Chicken Tikka
c)
Amritsari machi
d)
Garlic Bread
36.
36. What is the most likely cause of fracture limbs ?
a)
Falls
b)
Flying dust
c)
Too much noise
d)
Sharp objects
37.
37. What is the most likely cause of cuts ?
a)
Falls
b)
Flying dust
c)
Too much noise
d)
Sharp objects
38.
38. What is the most likely cause of red eye ?
a)
Falls
b)
Flying dust
c)
Too much noise
d)
Sharp objects
39.
39. Which one of the following is picture of "Ice Bucket"
a)
Option 1
b)
Option 2
c)
Option 3
40.
40. What is the other name of "Khuskhus"?
a)
Fenugreek Seeds
b)
Sago
c)
Melon Seeds
d)
Poppy Seeds
41.
41. Disposal of plastic at sea is:
a)
Prohibited
b)
Temporarily permitted
c)
Permitted md than 6 miles from land
d)
Permitted more than 3 miles from land
42.
42. The Command "Cut" is used for
a)
Enlarge or Decrease Size
b)
Opens a new word document
c)
Preview before printing
d)
Remove
43.
43. Best way to reduce food cost on board ship is to:
a)
Proper planning in ordering raw materials
b)
Reduce the portion of serving
c)
Purchase all Indian food items
d)
Keep minimum stock
44.
44. Under ISPS Code, any outsider boarding the ship should be given a
a)
Visitor's card
b)
Audit Card
c)
Greeting card
d)
Custom card
45.
45. In computer system, The command "Spell Grammar" is used for
a)
Writes numbers
b)
Opens a new word document
c)
Spelling and Grammar check
d)
Pastes copied or cut files into the document
46.
46. The study of food and its relationship belongs to
a)
Fiber
b)
Nutrition
c)
Cholesterol
d)
Calories
47.
47. Bar must be cleaned
a)
Twice a month
b)
Once a week
c)
Once a day
d)
Twice a day
48.
48. What is the Function of Vitamin "A"?
a)
Protects the nervous system
b)
Essential for good vision
c)
Formation of healthy bones and teeth
d)
Synthesis of Hemoglobin
49.
49. An illness caused by the toxins present in contaminated food is called as:
a)
Cross contamination
b)
Incubation period
c)
Food poison
d)
contamination
50.
50. Which of the following is the ingredient used as a thickening agent for Indian gravies?
a)
Tomato sauce
b)
Cashew nut paste
c)
Gram flour
d)
Corn flour
51.
51. Utensils in the kitchen are cleaned by
a)
Fitter
b)
Chief cook
c)
General steward
d)
Bosun
52.
52. The order for provisions for the ship is prepared by the
a)
Chief Officer
b)
Chief Cook
c)
2nd Cook
d)
Deck Officer
53.
53. Usually how frequently menu is prepared on Merchant Ships?
a)
Yearly
b)
Monthly
c)
Weekly
d)
Fortnightly
54.
54. Identify the following Tool
a)
Ball Pein hammer
b)
Soft hammer
c)
Sledge hammer
d)
Rubber Mallet
55.
55. Identify the following Tool
a)
Ball Pein hammer
b)
Soft hammer
c)
Sledge hammer
d)
Rubber Mallet
56.
56. Identify the following Tool
a)
Ball Pein hammer
b)
Soft hammer
c)
Sledge hammer
d)
Rubber Mallet
57.
57. "Safety Shoes" are used for the protection of
a)
Feet
b)
Hands
c)
Ears
d)
Body
58.
58. A Gujarathi savoury steamed snack is
a)
Daal Idli
b)
Kachori
c)
Dhokla
d)
Khandvi
59.
59. Identify the knife.
a)
French/chef's knife
b)
Palette knife
c)
Paring knife
d)
Chopper
60.
60. Identify the knife.
a)
French/chef's knife
b)
Palette knife
c)
Paring knife
d)
Chopper
61.
61. To color under salamander or oven is known as
a)
Roast
b)
Marinade
c)
Garnish
d)
Gratinate
62.
62. What is the Meaning of "GRATING"?
a)
Reducing to small fragments by crushing in a mill or a mixer
b)
The acess involved in preparing dough
c)
Reducing to small fragments by rubbing over a sharp surface
d)
Removing the skin in a circular motion with a knife
63.
63. What is the Meaning of "PARING"?
a)
Reducing to small fragments by crushing in a mill or a mixer
b)
The acess involved in preparing dough
c)
Reducing to small fragments by rubbing over a sharp surface
d)
Removing the skin in a circular motion with a knife
64.
64. The Cold Room temperatures must be checked
a)
Thrice a day
b)
After Storing the food
c)
Once a days
d)
Atleast twice a day
65.
65. Platter is used serve
a)
Rice
b)
Dessert
c)
Bread rolls
d)
Soup
66.
66. The cold room alarm must be checked
a)
Once a year
b)
Once 2 year
c)
Once a month
d)
Once a week
67.
67. Item that is commonly sent for "LAUNDRY"?
a)
Uniforms
b)
Linen
c)
Boiler Suits
d)
Clothes of ship's crew
68.
68. "Kitchen shears" is used for
a)
To cut through bones
b)
To drain off liquids
c)
To remove scales from a fish
d)
To trim the fins of fish
69.
69. Identify the type of ship
a)
Ferry
b)
Catamaran
c)
RO RO Ship
d)
Passenger Ship
70.
70. Identify the type of ship
a)
Ferry
b)
Catamaran
c)
RO RO Ship
d)
Passenger Ship
71.
71. Identify the type of ship
a)
OIL TANKER
b)
Catamaran
c)
RO RO Ship
d)
Passenger Ship
72.
72. Identify the type of ship
a)
OIL TANKER
b)
OIL RIG
c)
RO RO Ship
d)
Passenger Ship
73.
73. Identify the type of ship
a)
OIL TANKER
b)
OIL RIG
c)
RO RO Ship
d)
BULK CARRIER
74.
74. Identify the type of ship
a)
OIL TANKER
b)
OIL RIG
c)
GAS CARRIER
d)
BULK CARRIER
75.
75. Identify the type of ship
a)
OIL TANKER
b)
OIL RIG
c)
CONTAINER SHIP
d)
BULK CARRIER
76.
76. What is English term for "KARELA"?
a)
Ridge Gourd
b)
Gourd
c)
Bottle Gourd
d)
Bitter Gourd
77.
77. An example for least Potentially Hazardous Food (PHF) is:
a)
Meat
b)
Vegetable
c)
Fish
d)
Egg
78.
78. The most important quality a Steward is required to have is:
a)
Willingness to serve and improve
b)
Ability to memorise names
c)
Skills to set the table
d)
Ability to cook
79.
79. What is most important item to be checked at the time of receiving packaged food:
a)
Date of manufacture and expiry date
b)
Look fresh
c)
Condition of the container
d)
Ingredients
80.
80. The term "Mise en place" means
a)
Food service area
b)
Hygiene
c)
Food safety
d)
Put in place
81.
81. "BASIL" is a herb used in:
a)
Chinese Cuisine
b)
Italian Cuisine
c)
Mexican Cuisine
d)
Indian Cuisine
82.
82. Popular dish of Italian Cuisine is
a)
Tacos
b)
French Toast
c)
Spaghetti Bolognese
d)
Fried Noodles
83.
83. Food handlers should not handle the food:
a)
Has not shaved properly
b)
Does not know how to serve the food
c)
If having septic boils on hands
d)
If can't speak English
84.
84. The course of the ship is entered every watch in the
a)
Deck Log Book
b)
Official Log Book
c)
Engine Log Book
d)
GMDSS Log Book
85.
85. Baking is done using:
a)
An Oven
b)
Pressure Cooker
c)
Stirrer
d)
Flat Pan
86.
86. In computer system, What is the purpose of "Monitor" ?
a)
Sending messages
b)
Like a type-writer; communicates with computer
c)
Getting Music
d)
For Viewing
87.
87. Link "Harpic" with one of the following
a)
Shines the brass surface
b)
Removal of stains
c)
Toilet Cleaner
d)
Kills Bacteria
88.
88. One of the most important practice while talking to a person is to
a)
Speak politely
b)
Stand very close to the person
c)
Hold hands
d)
Maintain eye contact
89.
89. What is other name of "Pomegranate Seed"?
a)
Anardana
b)
Ajwain
c)
Javitri
d)
Amchur
90.
90. A type of service which is pre-plated and served from the right is
a)
American service
b)
Silver Service
c)
Buffet service
d)
English service
91.
91. A fatty substance found in all animal food is
a)
Cholesterol
b)
Fiber
c)
Calories
d)
Nutrition
92.
92. "Hand Gloves" are used for the protection of
a)
Hands
b)
Body
c)
Ears
d)
Feet
93.
93. What is 'HYGIENE' related to?
a)
Cleanliness
b)
Safe levels of Micro organisms
c)
Methods of preserving food
d)
Higher temperature
94.
94. Best approach to save cost of food on board a ship is to:
a)
Buy large quantity of food at one time
b)
Serve vegetarian meals most of the time
c)
Use convenience food
d)
Minimize wastage
95.
95. Washing and ironing of linen on board is the duty of
a)
General Steward
b)
2nd Cook
c)
Store Keeper
d)
Trainee Seaman
96.
96. CDC of seaman can suspended by DGS if he is
a)
Does not reports to the Shipping Master
b)
Does not returns from leave in time
c)
Convicted of an offense of smuggling opium
d)
Unable to work properly
97.
97. The type of menu usually used in banquets is
a)
Dessert
b)
Table de hotel
c)
Breakfast
d)
A la carte
98.
98. The type of menu usually used in SCHOOL CANTEEN is
a)
Dessert
b)
Table de hotel
c)
Breakfast
d)
A la carte
99.
99. The type of menu usually used in HOSPITAL is
a)
Dessert
b)
Table de hotel
c)
Breakfast
d)
A la carte
100.
100. MMD stands for
a)
Marcantile Mariners Department
b)
Merchant Marine Department
c)
Marine Manpower Department
d)
Mercantile Marine Department
101.
101. A colorless Mexican spirit:
a)
O Gin
b)
O Tequila
c)
O Vodka
d)
O Liqueur
102.
102. "MAYONNAISE" is one of the:
a)
Cheese
b)
Proprietary Sauce
c)
Type of soup
d)
Cold sauce
103.
103. IDENTIFY THE picture
a)
Officer Mess Room
b)
Crew Mess Room
c)
Restaurant
104.
104. Which one of the following is picture of "Bread Knife"?
a)
Option 1
b)
Option 2
c)
Option 3
d)
Option 4
e)
105.
105. Which one of the following is picture of "FRENCH Knife"?
a)
Option 1
b)
Option 2
c)
Option 3
d)
Option 4
e)
106.
106. Which one of the following is picture of "CHOPPER Knife"?
a)
Option 1
b)
Option 2
c)
Option 3
d)
Option 4
e)
107.
107. Which one of the following is a picture of "Fennel"?
a)
Option 1
b)
Option 2
c)
Option 3
d)
Option 4
e)
108.
108. Which one of the following is a picture of "CLOVE"?
a)
Option 1
b)
Option 2
c)
Option 3
d)
Option 4
e)
109.
109. Which one of the following is a picture of "BAY LEAF "?
a)
Option 1
b)
Option 2
c)
Option 3
d)
Option 4
110.
110. Which one of the following is a picture of "CINNAMON"?
a)
Option 1
b)
Option 2
c)
Option 3
d)
Option 4
111.
111. Garbage from the galley and pantry should be cleared:
a)
Every day
b)
Every 2nd day
c)
Every morning
d)
Once a week
112.
112. Identify the equipment
a)
Griddle
b)
Gas Stove
c)
Grill
d)
Hot plate
113.
113. Identify the equipment
a)
Griddle
b)
Gas Stove
c)
Grill
d)
Hot plate
114.
114. Identify the equipment
a)
Griddle
b)
Gas Stove
c)
Grill
d)
Hot plate
115.
115. Identify the equipment
a)
Griddle
b)
Gas Stove
c)
Barbeque Grill
d)
Hot plate
116.
116. An illness caused by the consumption of harmful bacterial is known as:
a)
Food infection
b)
Potentially hazardous food
c)
Food borne illness
d)
Temperature dangerous zone
117.
117. A starter made from small pieces of bread fried or toasted topped with a wide variety of fillings is known as
a)
Appetizer
b)
Barbecue
c)
Canapé
d)
Bouquet garni
118.
118. Which one of the following is picture of "Rolling Pin"?
a)
Option 1
b)
Option 2
c)
Option 3
119.
119. Utensils in the kitchen are cleaned by
a)
Bosun
b)
Fitter
c)
Chief cook
d)
General steward
120.
120. What is the Meaning of "CARDAMOM"
a)
O Elaichi
b)
O Kaali Miri
c)
O Saunf
d)
O Hing
121.
121. What is the Meaning of " asafoetida "
a)
Elaichi
b)
Kaali Miri
c)
Saunf
d)
Hing
122.
122. What is the Meaning of " Black Pepper "
a)
Elaichi
b)
Kaali Mirch
c)
Saunf
d)
Hing
123.
123. Service spoon and fork are
a)
Placed at centre of the cover
b)
Placed at left hand side of the cover
c)
Never laid on the table.
d)
Placed at right hand side of the cover
124.
124. Advantage of frying is
a)
Healthy method
b)
Least expensive
c)
Easy to digest
d)
Fast
125.
125. While holding hot utensils always use
a)
Wet duster
b)
Apron
c)
Bare hands
d)
Dry duster
126.
126. Popular dish of Oriental Cuisine is
a)
Methi thepla
b)
Coq au vin
c)
Maacher Jhol
d)
Sinigang
127.
127. Best quality required in serving others is to
a)
Maintain a natural smile
b)
Laugh when others laugh
c)
Wear clean clothes
d)
Use gloves all the time
128.
128. The process involved in preparing dough is known as
a)
Folding
b)
Pressing
c)
Rubbing in
d)
Kneading
129.
129. Best option for cleaning a glass pane is
a)
Tissue paper and soap solution
b)
Soap solution & cloth
c)
Dry cotton cloth
d)
Window cleaning liquid and Wiper
130.
130. Which of the following certificate is not required on board?
a)
School Leaving Certificate
b)
CDC
c)
Medical Certificate
d)
STCW Certificates
131.
131 .For proper storage 'Meat room' temperature should be maintained
a)
Between -0°C to 18°C
b)
Below -18° C
c)
Below 18°C
d)
Below -18°F
132.
132. Deficiency of which vitamin leads to night blindness
a)
Vitamin C
b)
Vitamin B
c)
Vitamin D
d)
Vitamin A
133.
133. The command "Zoom" is used for
a)
Remove
b)
Repeats previous actions
c)
Preview before printing
d)
Enlarge or Decrease Size
134.
134. What is other name of "Paprika"?
a)
O Kali Mirch
b)
O Green Chilli
c)
O Deghi Mirch
d)
O Simla Mirch
135.
135. All entries of offence in the Official Log Book against a seaman have to be signed by
a)
Master only and Chief Engineer
b)
Master, Chief Officer and one crew member
c)
Master and one of the crew member
d)
Master and Chief Officer
136.
136. What is the meaning of "CHIVDA"
a)
A mixtured of fried nuts, Pressed rice, Spices Served as a Snack
b)
Milk reduced to solid texture, also called as Mawa
c)
Savoury mixture of puffed rice. Sev. Chopped onion, etc
d)
A Starter made from small pieces of bread fried or toasted, topped with a wide variety of fillings
137.
137. "Chopper" is used for....
a)
To cut through bones
b)
Making Potato Chops
c)
Chopping Potatoes
d)
Cutting large Vegetables
138.
138. Ear Muffs will protect
a)
Hands
b)
Eyes
c)
Feet
d)
Ears
139.
139. "Deep Frying" is a method of cooking:
a)
In which food retains the natural taste
b)
Food is cooked in oil
c)
Considered to be most hygienic
d)
Using combination of methods
140.
140. In "BUFFET SERVICE", food is
a)
Served by stewards
b)
Served in large plates
c)
Served as per the request of the guest
d)
Displayed on a table in chaffing dish
141.
141. The spice having a antiseptic property is
a)
Ginger
b)
Fenugreek seed
c)
Turmeric
d)
Hing
142.
142. In Non-Verbal modes of communication we use
a)
Speech
b)
Symbols
c)
Written Words
d)
TV Channel
143.
144. Stir fry is a popular cooking method of
a)
Goan cuisine
b)
Mexican cuisine
c)
Flipino cuisine
d)
Chinese cuisine
144.
144. Stir fry is a popular cooking method of
a)
Goan cuisine
b)
Mexican cuisine
c)
Flipino cuisine
d)
Chinese cuisine
145.
145. Which one of the following is a picture of "Nail Brush"?
a)
Option 1
b)
Option 2
c)
Option 3
d)
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