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Worksheets

EXAM SET 3 ready

Total questions: 147

Worksheet time: 49mins

Name
Class
Date
1.

Maintaining the cost of the food is the duty of:

a)

General Steward

b)

Chief Cook

c)

Chief Officer

d)

Stores in charge

2.

The main responsibility of a Chief Cook on board is to:

a)

Service of Food

b)

Cooking

c)

Plan Weekly Menu

d)

All of the above

3.

Duty of a General Steward is to:

a)

Serve Food

b)

Laundry Work

c)

Assist Chief Cook

d)

All of the above

4.

For routine work, the Chief Cook on the ship is assisted by the:

a)

Laundry Man

b)

Pantry Man

c)

Second Cook

d)

Third Cook

5.

The quality of food for ship's personal is checked by the :

a)

Second Cook

b)

Chief Officer

c)

Master

d)

Chief Cook

6.

Which of the following will be prone to bacterial growth?

a)

Frozen Ice cream

b)

Hot milk

c)

Raw meat at TDZ

d)

Hot soup

7.

Which of the following is NOT a potentially hazardous food?

a)

Meat

b)

Milk

c)

Vegetable

d)

Fish

8.

The basic need for hygiene and cleanliness on board is to prevent:

a)

Waste

b)

Accidents

c)

Illness

d)

Pollution

9.

Food poisoning from poultry is caused by bacteria called as

a)

Salmonella

b)

Clostridium Botulinum

c)

Escherichia coli

d)

Virus

10.

The presence of harmful substance in food is known as:

a)

Incubation

b)

Contamination

c)

Poisoning

d)

Separate

11.

The time lapse between the consumption of the food and the appearance of symptoms which could be anywhere between 30 minutes to 72 hours or more is known as:

a)

Incubation period

b)

Cross contamination

c)

Contamination

d)

Food poisoning

12.

. Illness transmitted to humans due to the ingestion of food is known as:

a)

Pathogen

b)

TDZ

c)

Infectious

d)

Food Borne

13.

The minimum number of bacteria required to be present in food to cause illness is called as:

a)

Potentially hazardous food

b)

Minimum infective dose

c)

Food borne illness

d)

Food infection

14.

The transfer of a harmful agent to foods by hands utensils or equipment's known as:

a)

Direct cross-contamination

b)

Minimum infective dose

c)

Food borne illness

d)

Indirect cross-contamination

15.

The term 'Sterilize' means:

a)

Prevent food decay

b)

To kill micro-organism

c)

Stabilize the food for cooking

d)

To prepare the food for storage

16.

The term 'Spoilage' means:

a)

Over cooked food

b)

To make free of micro-organism

c)

Damage to the edible quality of a food

d)

Foods that get spoilt fast

17.

The Cold Room temperatures must be checked:

a)

Thrice a day

b)

At least twice a day

c)

Once a day

d)

After storing the food

18.

Which of the following activities will reduce the chance of food poisoning?

a)

Food cooked and left at TDZ for six hours

b)

Roasted beef sliced using a dirty knife

c)

Cooked food left uncovered in the galley

d)

Food served soon after cooking

19.

The spoilage indication in a Raw Fish is:

a)

Dull Eyes

b)

Red Gills

c)

No Scales

d)

Grey Color

20.

Who inspects the ship for cleanliness at every port?

a)

Port Doctor

b)

Port Captain

c)

Port Health Inspectors

d)

Pest Officer

21.

Which of the following is a cleaning agent?

a)

Liquid Soap

b)

Phenyl

c)

Foam

d)

Wax Polish

22.

Reduce the number of microorganisms to a safe level is:

a)

Sterilize

b)

Clean

c)

Sanitize

d)

Spoilage

23.

An illness caused by the toxins present in contaminated food is called as:

a)

Incubation period

b)

Cross contamination

c)

Contamination

d)

Food poisoning

24.

The term Incubation Period means :- The time between-

a)

The beginning and the end of Cooking

b)

The start and the end of Spoilage

c)

The consumption of the food and the appearance of symptoms

d)

The transfer of bacteria from one substance to another

25.

Best option for cleaning a glass pane is:

a)

Soap solution & cloth

b)

Tissue paper and soap solution

c)

Dry cotton cloth

d)

Window cleaning liquid and Wiper

26.

Chemicals used for cleaning or pest control should be stored

a)

In food containers

b)

Inside the galley

c)

Inside the provision stores

d)

In the cleaning locker with proper labeling

27.

An indication of spoilage of meat is:

a)

Red in color

b)

Grayish color

c)

Covered with fat

d)

Soft to touch

28.

Best quality required in serving others is to:

a)

Maintain a natural smile

b)

Laugh when others laugh

c)

Use gloves all the time

d)

Wear clean clothes

29.

'BINARY FISSION' means:

a)

Cooking range

b)

Type of a fish

c)

Bacterial Multiplication

d)

Spoilage

30.

'PATHOGENS' is a Type of

a)

Harmful Bacteria

b)

TDZ range

c)

UV rays

d)

Type of herb

31.

What will be affecting of moisture, temperature and time on the food items?

a)

Prevent illness

b)

Reduction in bacterial growth

c)

Removal of bacteria

d)

Growth of Bacterial

32.

What is the meaning of 'Thawing'?

a)

Proper cooking

b)

Heating the food

c)

Removing Bacteria

d)

Allowing frozen food to defrost

33.

Best way to check whether canned food is safe for consumption is to:

a)

Check it expiry date

b)

Type of food it contains

c)

Smell of the food when the can is opened

d)

By actual taste

34.

The general steward should have an "EYE" for..........................

a)

Service

b)

Details

c)

Understanding weather

d)

Finding dirt

35.

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

36.

While working in galley you should wear:

a)

Boiler suit

b)

Non-skid safety shoes

c)

Loose and comfortable clothes

d)

Proper slippers

37.

Exhaust hood is used to:

a)

Suck hot air from the galley

b)

Making gravies

c)

Frying foods

d)

Hold hot food hot

38.

Which of the following vitamins helps in wound healing?

a)

Vitamin E

b)

Vitamin C

c)

Vitamin K

d)

Vitamin D

39.

Microwave oven is used for:

a)

Slicing cold cuts

b)

Reheating food

c)

Commercial baking

d)

Preparing mincemeat.

40.

Salamander is used for:

a)

Baking

b)

Gratinating

c)

Stuffing

d)

Dicing

41.

Chinois is:

a)

Chicken Soup

b)

Chinese Sauce

c)

Conical Strainer

d)

Type of Liqueur

42.

"Chopper" is used for...................

a)

Chopping potatoes

b)

Making potato chops

c)

To cut through bones

d)

Cutting large vegetables

43.

"Piping Bag" is used for..................

a)

Decoration of Sweets

b)

Decoration of Cakes

c)

Keeping Glasses

d)

Applying Butter

44.

"Kitchen Shears" is used for..............

a)

To trim the fins of fish

b)

To remove scales from a fish

c)

To cut through bones

d)

To drain off liquids

45.

Vegetables must be washed:

a)

Before Cutting

b)

After Cutting

c)

Before Cooking

d)

Before Storing

46.

What is "DARNE"?

a)

Sliced fish.

b)

A slice from a round fish

c)

Type of fish

d)

Cut of fish without bones

47.

What is "Brown Onion" used for?

a)

Common garnish for mutton biryani

b)

For salad

c)

Giving brown color to vegetables

d)

Dal Makhani

48.

What is the other name for "Sabudana"?

a)

Peanuts

b)

Hazel nuts

c)

Coconut

d)

Sago

49.

What is the other name of "Khuskhus"?

a)

Poppy Seeds

b)

Sago

c)

Fenugreek Seeds

d)

Melon Seeds

50.

What is the Meaning of "Brunoise"?

a)

Cut of a meat calf

b)

Cutting vegetables into tiny dices

c)

Roughly cut vegetables

d)

Process of chopping vegetables

51.

What Is Thyme? "A kind of":

a)

Salt

b)

Grain

c)

Seed

d)

Herb

52.

What is the function of Vitamin "E"?

a)

Protects the nervous system

b)

Assist in digestion

c)

Formation of healthy bones and teeth

d)

Synthesis of Hemoglobin

53.

What is other name of "Cinnamon"?

a)

Lavang

b)

Dalchini

c)

Ilaichi

d)

Garam Masala

54.

The study of food and its relationship belongs to:

a)

Cholesterol

b)

Fiber

c)

Nutrition

d)

Calories

55.

What is other name of "Caraway Seed"?

a)

Ajwain

b)

Shajeera

c)

Anardana

d)

Javitri

56.

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

57.

Meat from young goat or sheep is called:

a)

Beef

b)

Lamb

c)

Veal

d)

Mutton

58.

Which of the following milk products contains maximum fat?

a)

Low fat cream

b)

Butter

c)

Fresh whole milk

d)

Evaporated

59.

"First in first out" method referred to:

a)

Storing and using food.

b)

Approach to cooking and saving

c)

Fresh food items

d)

Costing of food

60.

The process involved in preparing dough is known as:

a)

Folding

b)

Rubbing in

c)

Pressing

d)

Kneading

61.

Reducing to small fragments by rubbing over a sharp surface is called:

a)

Cutting

b)

Grinding

c)

Grating

d)

Sieving

62.

Remove impurities by using a mesh is known as:

a)

Grating

b)

Sieving

c)

Dusting

d)

Washing

63.

To reduce the quantity of liquid by evaporation is known as:

a)

Skimming

b)

Boiling

c)

Reduction

d)

Steaming

64.

Folding means:

a)

Mixing two or more ingredients

b)

Mixing by a careful lifting and dropping motion

c)

Rolling dough

d)

Extracting juice

65.

Dhansak is a:

a)

Indian Snack

b)

Asian Sweet Dish

c)

Meat Dish

d)

Fish & Vegetable Dish

66.

Stomach from a Chicken is called as:

a)

Puree

b)

Gizzard

c)

Caramel

d)

Giblets

67.

Butter milk salted and flavored with spices is known as:

a)

Bhelpuri

b)

Chivda

c)

Dhokla

d)

Chaas

68.

Milk reduced to solid texture is known as:

a)

Khoa

b)

Canape

c)

Baste

d)

Zest

69.

Small cucumbers pickled in vinegar are:

a)

Gherkins

b)

Giblets

c)

Fritters

d)

Zest

70.

Concentrated sweetened milk used for Shahi Tukda is known as:

a)

Kheer

b)

Khoa

c)

Khoa Custard

d)

Rabdi

71.

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

a)

Barbecue

b)

Appetizer

c)

Canape

d)

Baste

72.

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

a)

Canape

b)

Appetizer

c)

Bouquet garni

d)

Barbecue

73.

What is the meaning of "GIBLETS"?

a)

Small parts of chicken

b)

Edible internal Organs of a Goat

c)

Edible internal Organs of Fish

d)

Edible internal Organs of Poultry

74.

What is the meaning of "BLANCHING"?

a)

To submerge in boiling water for a short time

b)

Weighing ingredients

c)

Partial cooking

d)

shallow frying

75.

What is the meaning of "PARBOIL"?

a)

Boiled Milk

b)

Boiled Fish

c)

To Partially Cook

d)

Boiled Egg

76.

Which of the following is NOT a cut of beef?

a)

Tenderloin

b)

Rump

c)

Strip loin

d)

Farmers cut

77.

Broiling is:

a)

An Exercise

b)

Sanitizing Bathroom

c)

Cooking Method

d)

Baby Sitting

78.

A combination method of convection and radiation is:

a)

Oven roasting

b)

Barbeque

c)

Braising

d)

Stewing

79.

Which of the following is NOT a spice?

a)

Fennel

b)

Nutmeg

c)

Semolina

d)

Star anise

80.

Which of the following Milk contains least fat?

a)

Skimmed

b)

Partially skimmed

c)

Fresh whole

d)

Evaporated

81.

Meat from calf is called:

a)

Beef

b)

Lamb

c)

Veal

d)

Mutton

82.

Raw papaya is used as a:

a)

Preserving agent

b)

Raising agent

c)

Tenderizing agent

d)

Flavoring agent

83.

Method of cooking that retains least of the natural taste in a food:

a)

Steaming

b)

Roasting

c)

Frying

d)

Grilling

84.

Vegetables cut in finger shape is called:

a)

Round

b)

Batons

c)

Square

d)

Half Moon

85.

A method of cooking similar to "Grilling":

a)

Baking

b)

Braising

c)

Broiling

d)

Boiling

86.

Kheema is the Indian word for:

a)

Lamb

b)

Turkey

c)

Minced meat

d)

Veal

87.

Popular dish of French Cuisine is:

a)

Roast chicken and French fries

b)

Spaghetti Bolognese

c)

Beef steak with chips

d)

Fried prawns and vegetables

88.

The procedure of tying up the wings and legs of poultry prior to roasting or broiling is called:

a)

Trussing

b)

Tenderizing

c)

Browning

d)

Searing

89.

A mixture of cinnamon, cardamom, cloves, cumin and pepper corns is called:

a)

Chana Masala

b)

Garam Masala

c)

Pickle Masala

d)

Curry Powder

90.

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

91.

Thickening agent used in Western Cookery is:

a)

Gram flour

b)

Refined flour

c)

Corn flour

d)

Ground onion

92.

Vegetable typically associated with Oriental cuisine Is

a)

Pumpkin

b)

Lady finger

c)

Yam

d)

Bamboo shoots

93.

The primary function of spices in Indian dish is to improve its:

a)

Quantity

b)

Flavour

c)

Texture

d)

Color

94.

The spice having an antiseptic property is:

a)

Hing

b)

Turmeric

c)

Fenugreek Seed

d)

Ginger

95.

The advantage of using convenience food is:

a)

Comparatively expensive

b)

Taste may be monotonous

c)

Have a longer shelf life

d)

May have chemicals for preservation and leavening

96.

What is the Meaning of "THIGHS"?

a)

Chicken Legs

b)

Cut of Sheep

c)

Cut of Poultry

d)

Cut of Lamb

97.

Emery paper is suitable for:

a)

Removing rust from the steel

b)

Polishing brass items

c)

Cleaning greasy utensils

d)

Polishing edges of glass

98.

For ironing Terry-Cotton fabrics you would set the iron at:

a)

Minimum temperature

b)

High temperature

c)

Medium temperature

d)

Steam

99.

Silver Sand and steel wool are the examples of:

a)

Brasso

b)

Degreasers

c)

Abrasives

d)

Disinfectants

100.

Chemical for whitening is a:

a)

Disinfectant

b)

Cleaning agent

c)

Bleaching agent

d)

Reducing agent

101.

At what intervals a mattress should be turned side to side:

a)

Everyday

b)

Every week

c)

Every month

d)

Alternate days

102.

The minimum linen and uniforms required to meet the daily demand is called as:

a)

Par Stack

b)

Sorting

c)

Laundering

d)

Dry Cleaning

103.

White wine is served:

a)

Hot

b)

At room temperature

c)

Chilled

d)

Warm

104.

Cocktail in F& B Service means:

a)

Mixture of alcoholic beverages

b)

Starter dish

c)

Mixture of different soups

d)

Any spirit served with soda

105.

Basic ingredient used in wine making is:

a)

Barley

b)

Potato

c)

Grapes

d)

Sugar Cane

106.

Obtained by the distillation of fermented mash of grains:

a)

Brandy

b)

Rum

c)

Wine

d)

Whisky

107.

Which of the following is obtained by distilling wine?

a)

Tequila

b)

Rum

c)

Brandy

d)

Beer

108.

What does the third sink contains in three sink system?

a)

Sanitizing solution

b)

Fresh hot water

c)

Hot detergent water

d)

Cold water

109.

On the day of exam one should reach the exam center _____ before exam:

a)

30 minutes

b)

15 minutes

c)

5 minutes

d)

1 hour

110.

Which is first step for Time Management?

a)

Completing the task quickly

b)

Working properly

c)

Scheduling tasks

d)

Doing many things at a time

111.

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

112.

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

113.

The color of bin commonly used for disposal of food waste is:

a)

Black

b)

Blue

c)

Yellow

d)

Red

114.

The color of bin commonly used for disposal of Paper, rags, glass, metal, bottles is:

a)

Blue

b)

Green

c)

Black

d)

Yellow

115.

The color of bin used for disposal of Incinerator ash is

a)

Green

b)

Black

c)

Blue

d)

Yellow

116.

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

a)

Green

b)

Black

c)

Blue

d)

Yellow

117.

Entries in the Official Log Book are made by the:

a)

Shipping Master

b)

Chief Engineer

c)

Master

d)

Chief Officer

118.

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

119.

A seaman is guilty of an offense against discipline if he/she:

a)

Assaults another seaman on board

b)

Smokes in front of seniors

c)

Not wearing uniform

d)

Lives in a hygienic way

120.

Watch keepers will be granted rest as per the requirements of the:

a)

SOLAS Convention

b)

MARPOL Convention

c)

LSA Code

d)

STCW Convention

121.

IMO stands for:

a)

International Monetary Organization

b)

International Maritime Organization

c)

International Marine Organization

d)

Indian Maritime Organization

122.

Details of shipboard lifesaving and firefighting appliances is described in the:

a)

STCW Convention

b)

SOLAS Convention

c)

MARPOL Convention

d)

ILO Convention

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

124.

The authority which inspects foreign ships in national ports is called:

a)

Flag State Control

b)

Port State Control

c)

Port Immigration Control

d)

Director General of Shipping

125.

ISPS stands for:

a)

International Ship and Port Facility Security Code

b)

International Shipping and Port Safety Code

c)

Indian Shipping and Port Security Code

d)

International Shipping and Port Security Code

126.

Under ISPS Code, any outsider boarding the ship should be given a:

a)

Audit Card

b)

Visitor's Card

c)

Greeting Card

d)

Custom Card

127.

The conventions which sets minimum standards of basic labor rights is called:

a)

ISO

b)

ILO

c)

ISF

d)

IMO

128.

The inspection of ships in their country of registry is done by:

a)

Port State Control

b)

Flag State Control

c)

Shipping Master

d)

Classification Society

129.

A vessel which has a dead person on board should anchor at the:

a)

Quarantine anchorage

b)

Pilot anchorage

c)

Working anchorage

d)

Inner anchorage

130.

A 'maritime declaration of health' form is to be submitted to the Port Health Officer to obtain

a)

Health certificate for the crew

b)

Free Pratique

c)

Free hospitalization if needed

d)

Free water for the ship

131.

Crews personal property declaration is a requirement of the port:

a)

Health Authority

b)

Port State Control

c)

Customs Authority

d)

Immigration Authority

132.

Port customs prohibits a seaman from possessing:

a)

Electronic devices for personal use

b)

Narcotic drugs

c)

Ornaments for personal use

d)

Cigarettes and Alcoholic Drinks

133.

Portable extinguisher to be used for electrical fire.

a)

Soda water

b)

CO2 type

c)

Foam type

d)

Water type

134.

The inspection of ships in their country of registry is clone by

a)

PSC

b)

FSC

c)

SSC

d)

RSC

135.

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

136.

Which is first step for Time Management?

a)

completing the task quickly

b)

Working properly

c)

Scheduling tasks

d)

Doing many things at a time

137.

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

a)

An individual

b)

The leader

c)

All team members

d)

Management

138.

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

139.

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

140.

We communicate to:

a)

Receive information

b)

Send information

c)

Send and receive information

d)

Please others

141.

Barriers to communication:

a)

Create problems in communication

b)

Make the communication better

c)

Do not influence communication

d)

Are essential for communication

142.

The immigration officer checks the validity of the

a)

Certificate of competency

b)

Passport

c)

ISM certificate

d)

Safety certificate

143.

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

144.

One of the internal barriers to communication is:

a)

Ego

b)

Noise

c)

Time

d)

Distraction

145.

Barriers to communication:

a)

Create problems in communication

b)

Make the communication better

c)

Do not influence communication

d)

Are essential for communication

146.

Which department does a Chief cook heads?

a)

Engineering

b)

Deck

c)

Nautical

d)

Catering

147.

Washing and ironing of linen on board is the duty of a:

a)

General Steward

b)

Store Keeper

c)

Trainee Seaman

d)

2nd Cook

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