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Worksheets

exam set 2 ready

Total questions: 123

Worksheet time: 41mins

Name
Class
Date
1.

Popular dish of Bengali Cuisine is:

a)

Fried Prawns

b)

Masala Prawn

c)

Lobster Curry

d)

Maacher Jhol

2.

Which of the following is heavily sweetened with sugar?

a)

Condensed Milk

b)

Evaporated milk

c)

Skimmed Milk

d)

Milk powder

3.

Stir fry is a popular cooking method of:

a)

Goan Cuisine

b)

Filipino Cuisine

c)

Chinese Cuisine

d)

Mexican Cuisine

4.

Chinois is

a)

Chicken soup

b)

Chinese sauce

c)

Conical Strainer

d)

Type of liqueur

5.

Which of the following belong to Oriental cuisine?

a)

Thai

b)

Italian

c)

French

d)

Mexican

6.

Stomach from a Chicken is called as

a)

Puree

b)

Gizzard

c)

Caramel

d)

Giblets

7.

A mixture of fried nuts, pressed rice, spices served as snack is called

a)

Bhelpuri

b)

Kachumbar

c)

Samosa

d)

Chivda

8.

Small cucumbers pickled in vinegar are

a)

Gherkins

b)

Giblets

c)

Fritters

d)

Zest

9.

A menu offers a wide range of dishes to choose is known as

a)

A la carte

b)

Table de hotel

c)

Dessert

d)

Starter

10.

Sugar heated to golden brown color is known as

a)

Caramel

b)

Gelatin

c)

Giblets

d)

Fritters

11.

Concentrated sweetened milk used for Shahi Tukda is known as

a)

Marinade

b)

Khoa

c)

Bagar

d)

Rabdi

12.

A Kashmiri meat preparation is known as

a)

Dhansak

b)

Vindaloo

c)

Rogan josh

d)

Dal gosh

13.

The type of menu usually used in banquets is:

a)

A la carte

b)

Dessert

c)

Breakfast

d)

Table de hotel

14.

Sardine is a variety of

a)

Fish

b)

Fruit

c)

Vegetable

d)

Cereal

15.

Which of the following is NOT a spice

a)

Fennel

b)

Nutmeg

c)

Semolina

d)

Star anise

16.

A bunch of herbs used for flavoring sauces is called

a)

Fennel

b)

Garnish

c)

Stuffing

d)

Bouquet garni

17.

First in first out method of storing is often referred to as

a)

FIFI

b)

FIOF

c)

FIFO

d)

LIFO

18.

Freezer room must be defrosted:

a)

On a weekly basis

b)

On a monthly basis

c)

Everyday

d)

Once in a year

19.

All provision store rooms should be:

a)

Defrosted on monthly basis

b)

Clean and tidy all the time

c)

Ventilated at least once a day

d)

Cleaned at least once a year

20.

Thin strips of vegetables cooked and used as garnish are called

a)

Julienne

b)

Juliet

c)

Jus lie

d)

Justin

21.

What is most important item to be checked at the time of receiving packaged food?

a)

Condition of the container

b)

Ingredients

c)

Look fresh

d)

Date of manufacture and expiry date

22.

Clarified butter is also called

a)

Desi Ghee

b)

White Butter

c)

Margarine

d)

Vanaspathi

23.

Rubbing fat into flour using the tips of the finger and thumb is called as

a)

Skimming

b)

Folding

c)

Creaming

d)

Rubbing In

24.

A fatty substance found in all animal food is:

a)

Fiber

b)

Cholesterol

c)

Nutrition

d)

Calories

25.

An example of a flavoring agent is

a)

Baking Powder

b)

Hing

c)

Sugar

d)

Salt

26.

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

27.

Steaming is a method of

a)

Storing

b)

Mixing

c)

Cooking

d)

Preserving

28.

Oil free preparation of eggs is

a)

Fried

b)

Scrambled

c)

Half fried

d)

Poached

29.

Vegetables room temperature must be maintained within

a)

200 C to 400 C

b)

1 C to 6 C

c)

10 F to 60 F

d)

-180 C to -250 C

30.

Popular dish of Goan Cuisine is

a)

Pork Vindaloo

b)

Shrikhand

c)

Medhu wada

d)

Khandvi

31.

To convert weight from kilogram to pounds multiply by

a)

5.2

b)

3.2

c)

2.2

d)

4.5

32.

Which of the following is an example of Oriental cuisine

a)

Filipino

b)

Mexican

c)

French

d)

Bengali

33.

Popular dish of Thai Cuisine is

a)

Tacos

b)

Tomyum

c)

Methi thepla

d)

Lechon

34.

Popular dish of Gujarati Cuisine is

a)

Methi thepla

b)

Goan fish curry

c)

Masala dosa

d)

Sinigang

35.

The quantity of energy contained in food measured as:

a)

Nutrition

b)

Cholesterol

c)

Calories

d)

Fibers

36.

A list of food and beverage is known as

a)

Juice

b)

Starter

c)

Menu

d)

Dessert

37.

Meat room temperature must be maintained below

a)

-20 C

b)

-80C

c)

120C

d)

-18 C

38.

To convert from pound to kilogram, multiply by

a)

0.22

b)

0.45

c)

0.54

d)

0.25

39.

Which of the following is a good source of protein

a)

Spinach

b)

Carrots

c)

Potato

d)

Meat

40.

An Indian bread fried in oil and served with Chole is

a)

Chapaties

b)

Naan

c)

Tandoori Roti

d)

Bhatoora

41.

Collins is used for cleaning

a)

Metals

b)

Glass

c)

Floor

d)

Clothes

42.

Which is the best tool for cleaning a carpet?

a)

Mop

b)

Broom

c)

Duster

d)

Vacuum cleaner

43.

Wooden furniture must be cleaned using

a)

Soap solution

b)

Dry cloth

c)

Brasso

d)

phenyl

44.

Telephone mouth piece can be disinfected by using

a)

Dettol

b)

Soap

c)

Detergent

d)

Drying

45.

The process of removing stains is called

a)

Sorting

b)

Ironing

c)

Spotting

d)

Drying

46.

An example of compound stains is

a)

Blood

b)

Wax

c)

Coco cola

d)

coffee

47.

A type of service which is pre-plated and served from the right is

a)

Russian service

b)

American service

c)

Cafeteria service

d)

English service

48.

From which side of the guest, silver service of food is done?

a)

Right side

b)

Opposite side

c)

Back side

d)

Left side

49.

The term "Mise en place" means

a)

Food Safety

b)

Hygiene

c)

Put in place

d)

Food service area

50.

The space allotted on the table along with cutlery, crockery, glass ware and linen for one person is called as

a)

Table

b)

Side board

c)

Mise en place

d)

Cover

51.

Whisky is a type of

a)

Cocktail

b)

Spirit

c)

Champagne

d)

Mock tail

52.

Rum is a type of

a)

Soup

b)

Mock tail

c)

Spirit

d)

Dessert

53.

Example of refreshing beverages is

a)

Cola with Rum

b)

Chilled Cucumber Soup

c)

Bourn vita

d)

Fresh Lime Soda

54.

A cocktail is a

a)

Mixture alcoholic

b)

5th Course of French Menu

c)

Nonalcoholic beverage

d)

Type of wine

55.

Identify the image.

a)

Carpet Brush

b)

Vacuum Cleaner

c)

Dish washing Machine

d)

Sink

56.

Identify the image.

a)

Colander

b)

Dough Maker

c)

Chuffing Dish

d)

Fry Pan

57.

Identify the image.

a)

Salt

b)

Pepper

c)

Cruet Set

d)

Pepper Mill

58.

Identify the image.

a)

Sauce pan

b)

Sauce Boat

c)

Soup Boat

d)

Boat

59.

Identify the image.

a)

Wiper

b)

Mop

c)

Bucket

d)

Broom

60.

Identify the image.

a)

Cupboard

b)

Side Board

c)

Table

d)

Chair

61.

Identify the image.

a)

Grinder

b)

Dough Maker

c)

Iron Board

d)

Salamander

62.

Identify the image.

a)

Toilet Brush

b)

Hard Broom

c)

Soft Broom

d)

Carpet Brush

63.

Identify the image.

a)

Can Opener

b)

Wine Opener

c)

Bottle Opener

d)

Pepper Mill

64.

Item that is commonly sent for "LAUNDRY"?

a)

Linen

b)

Uniforms

c)

Boiler Suits

d)

Clothes of ship's crew

65.

How many people are required for housekeeping department of a small merchant ship?

a)

1

b)

2

c)

3

d)

4

66.

Capacity of a washing machine is specified in:

a)

Dry weight of clothes

b)

Wet weight of clothes

c)

Number of clothes

d)

Kilo-Watts

67.

Polishes are used for:

a)

Removing dust

b)

Cleaning surfaces

c)

Improving appearance

d)

Giving protective surface before cleaning

68.

Silver Sand and steel wool are the examples of:

a)

Brasso

b)

Degreasers

c)

Abrasives

d)

Disinfectants

69.

Butter knife is placed:

a)

Near the soup spoon

b)

Near the cruet set

c)

In the butter dish

d)

In the soup bowl

70.

Application of fat over food to keep it moist while cooking is called:

a)

Barbecue

b)

Appetizer

c)

Canape

d)

Baste

71.

A starter made from small pieces of bread fried or toasted topped with a wide variety of fillings is known

a)

Canape

b)

Appetizer

c)

Bouquet garni

d)

Barbecue

72.

What is the meaning of "PARBOIL"?

a)

Boiled Milk

b)

Boiled Fish

c)

Boiled Egg

d)

To Partially Cook

73.

K-S-A-V stands for

a)

Knowledge, Skills, Attitude, Values

b)

Knowledge, Style, Attitude, Values

c)

Knowledge, Skills, Aptitude, Values

d)

Knowledge, Seamanship, Altitude, Values

74.

Which is the first step for Time Management?

a)

Completing the task quickly

b)

Working properly

c)

Scheduling tasks

d)

Doing many things at a time

75.

In Non- Verbal modes of communication we use

a)

Symbols

b)

Written Words

c)

TV Channel

d)

Speech

76.

Learning becomes permanent by ONLY:

a)

Practice

b)

Reading

c)

Use of Senses

d)

Asking questions

77.

What is meant by "Ethics"?

a)

Moral Values

b)

Pleasant Personality

c)

Being Religious

d)

Deceiving People

78.

Cooking in ship's galley is done by using:

a)

LPG

b)

Fuel oil

c)

Diesel oil

d)

Electricity

79.

FFA on board means

a)

Foam fire apparatus

b)

Firefighting arrangements

c)

Firefighting appliances

d)

Fixed fir appliances

80.

Familiarization checklist for crew should be completed

a)

Prior to commencement of their duties

b)

Within two months of joining the ship

c)

Within one month of joining the ship

d)

Within one week of joining the ship

81.

One of the main duties of the shipping Master is:

a)

Engagement and discharge of ship's crew

b)

Navigation of the ship

c)

Conducting marine surveys on the ship

d)

Inspection of cargo holds

82.

The immigration officer checks the validity of the

a)

Certificate of competency

b)

Passport

c)

ISM certificate

d)

Safety certificate

83.

Portable extinguisher to be used for electrical fire

a)

Soda water

b)

CO2 type

c)

Foam type

d)

Water type

84.

Red parachute signal when fired will exhibit

a)

Red smoke

b)

Red flare

c)

A parachute will be released into the atmosphere

d)

Red sparkles

85.

The distress signals, required to be kept in a lifeboat:

a)

Engagement and discharge of ship's crew

b)

Rocket parachutes + Hand flares + Smoke signals

c)

Hand flares

d)

Smoke signals + Line throwing apparatus

86.

Action on burning smell:

a)

Inform a responsible person and raise alarm

b)

Wait for the fire alarm to get activated

c)

Use a portable fire extinguisher to extinguish fire

d)

Request the occupant not to smoke

87.

The objective of MARPOL is to

a)

improve safety in accommodation

b)

Prevent and control pollution from ships

c)

Ensure adequate stability for ships

d)

Improve cleanliness on board

88.

Safety helmet is used to protect the head

a)

From falling objects

b)

Against adverse weather

c)

From getting wet

d)

Improve cleanliness on board

89.

All entries of offence in the Official Log Book against a seaman have to be signed by

a)

Master, Chief Officer and one crew member

b)

Master only

c)

Master and one crew member

d)

Master and Chief Officer

90.

When lifting heavy weights

a)

Keep arms outstretched and pick up weights

b)

Sit on knees and lift weight with a straight back

c)

Keep knees straight and lift weight with a bend back

d)

Sit on knees and lift weight with a bent back

91.

Identify the Image.

a)

sun glasses

b)

Reading Glass

c)

Safety Goggles

d)

Helmet

92.

Identify the Image

a)

Fire exit

b)

Eye wash station

c)

Medical center

d)

Stretcher

93.

Identify the Image.

a)

Life Buoy

b)

Life Raft

c)

Life Boat

d)

Life Ship

94.

Identify the Image.

a)

SAFETY BELT

b)

SAFETY HARNESS

c)

SAFETY ROAP

d)

SAFETY HELMET

95.

Identify the Image

a)

LIFE BAOT

b)

LIFE RAFT

c)

LIFE SAVER

d)

LIFE BUOY

96.

Identify the Image.

a)

Chain

b)

Pulley

c)

Chain Block

d)

Crane

97.

Identify the Image.

a)

Cruise ship

b)

Tug Boat

c)

Oil Tanker

d)

Cargo Carrier

98.

Identify the Image.

a)

Cruise ship

b)

Tug Boat

c)

Oil Tanker

d)

Cargo Carrier

99.

Identify the Image.

a)

Cruise ship

b)

Tug Boat

c)

Oil Tanker

d)

Bulk Carrier

100.

Identify the Image.

a)

Cruise ship

b)

Tug Boat

c)

Oil Tanker

d)

Bulk Carrier

101.

Identify the Image

a)

Fire exit

b)

Eye wash station

c)

Medical center

d)

Stretcher

102.

Identify the Image

a)

Fire exit

b)

Eye wash station

c)

Medical center

d)

Stretcher

103.

Identify the Image

a)

Fire exit

b)

Eye wash station

c)

Medical center

d)

Stretcher

104.

Identify the Image

a)

LIFE BAOT

b)

LIFE RAFT

c)

LIFE SAVER

d)

LIFE BUOY

105.

Identify the Image

a)

LIFE BAOT

b)

CONTAINER CARRIER

c)

LNG CARRIER

d)

LIFE BUOY

106.

Identify the Image

a)

LIFE BOAT

b)

CONTAINER CARRIER

c)

LNG CARRIER

d)

CRUISE SHIP

107.

Before starting to write in the answer In the answer book one should:

a)

Read the questions properly

b)

Just start writing

c)

Ask Questions

d)

Write the name and roll no. in answer sheet

108.

Eating proper diet is a way to achieve health:

a)

Physical

b)

Mental

c)

Emotional

d)

Psychological

109.

One of the most important practice while talking to a person is to:

a)

Maintain eye contact

b)

Stand very close to the person

c)

Hold hands

d)

Speak politely

110.

We communicate to:

a)

Receive information

b)

Send information

c)

Send and receive information

d)

Please others

111.

Barriers to communication:

a)

Create problems in communication

b)

Make the communication better

c)

Do not influence communication

d)

Are essential for communication

112.

Using facial expressions is an example Of communication:

a)

Verbal

b)

Non-Verbal

c)

Poor

d)

Receiving

113.

Disposal of garbage comes under Annex:

a)

Annex VII of MARPOL

b)

Annex VI of MARPOL

c)

Annex V of MARPOL

d)

Annex IV of MARPOL

114.

Disposal of plastic at sea is:

a)

Prohibited

b)

Temporarily permitted

c)

Permitted more than 3 miles from land

d)

Permitted more than 6 miles from land

115.

Garbage from the galley and pantry should be cleared:

a)

Every morning

b)

Every day

c)

Once a week

d)

Every 2nd day

116.

The color of bin used for disposal of Incinerator ash is

a)

Black

b)

Blue

c)

Green

d)

Red

117.

The color of bin used for disposal of Floating dunnage is:

a)

Black

b)

Blue

c)

Yellow

d)

Red

118.

Exhaust hood is used to:

a)

Suck hot air from the galley

b)

Making gravies

c)

Frying foods

d)

Hold hot food hot

119.

Which of the following is NOT a communication skill?

a)

Writing

b)

Teaming

c)

Reading

d)

Speaking

120.

To manage means to deal with:

a)

Situations properly

b)

Situations quickly

c)

Only bad situations

d)

Running away from problems

121.

In a team to achieve a goal is the responsibility of:

a)

An individual

b)

The leader

c)

All team members

d)

Management

122.

Any act of misconduct requiring Legislation disciplinary action against a seaman is entered in the:

a)

C.D.C

b)

Bridge Movement Book

c)

Engine Log Book

d)

Official Log Book

123.

MARPOL 73/78 does not regulate the discharge of:

a)

Oil into the sea

b)

Garbage into the sea

c)

Chemicals into the sea

d)

Fresh water into the sea