CD0220 GALLEY OPERATION 1

1 CD02204935 Why can all glassware not be cleaned in a dishwasher?

☒ Because the salt additive is extremely abrasive on glass that is low in silicate content.

☒ Because the racks in dishwashers are not designed to handle only glassware.

☒ Because some cleaning programmes depend on there being a mixture of glassware, crockery and
cutlery in the dishwasher at the same time.

☑ Because some glassware is not dishwasher proof.

2 CD02204934 What commonly happens to glassware when hot, such as after cleaning in a
dishwasher?
☒ It becomes soft and may go out of shape.

☒ Food particles will stick to it.

☒ The surfaces become cloudy and scratched.

☑ It becomes brittle and will easily crack.

3 CD02204933 You have some plastic containers, containing pre-prepared meals, sealed with a
cellophane film lid. They are to be heated up in your microwave oven. What precautions must be
followed to achieve this safely?
☒ The contents must be transferred to fully open dishes before cooking in a microwave oven.

☒ They must be inserted into the oven upside-down.

☒ They must only be placed around the edge of the cooking plate, never in the middle.

☑ The lid must first be pierced.

4 CD02204932 If the plate of a microwave oven is overloaded with food, which of the following
will result?
☒ The pile of food will ‘explode’ as the middle starts to boil.

☒ The food in the middle will be burned.

☒ The food on the top will be burned.

☑ The cooking will be uneven and there will be ‘cold-spots’.

5 CD02204931 Which of the following actions is considered essential before the oil is drained
from a deep fat fryer?
☒ The oil must be heated up to at least 70o Celsius, to ensure it will flow easily during draining.

☒ Everyone in the vicinity of the fryer must be warned that the draining operation is about to take
place.

☒ A layer of hot water must be added to loosen any solid residues on the bottom of the fryer.

☑ It must be allowed to cool first.

6 CD02204930 What risk exists if food with a high water content is cooked in a deep fat fryer?
☒ The water will cause the hot oil to solidify.

☒ The food may be scalded and discoloured when removed after cooking.

☒ The food may break apart when added to the hot oil.

☑ Violent bubbling and spitting may occur as the food is added to the hot oil.

7 CD02204929 When using a large steamer unit, what is it essential to do before opening the
lid or door after cooking?
☒ Warn everyone in the vicinity that you are about to open the steamer.

☒ The unit must be switched off and isolated.

☒ All free water must be drained from the unit.

☑ Pressure must be safely released.

8 CD02204928 What should the fixed blades of slicing machines be cleaned with?
☒ Nothing - the blades of slicing machines are self-cleaning and need no further attention.

☒ A dry cloth.

☒ A synthetic fibre brush.

☑ A sanitizer spray.

9 CD02204927 When cleaning and servicing a slicing machine, which of the following is a critical
safety requirement?
☒ That I have anti-static (natural fibre) cleaning brushes available.

☒ That I am wearing rubber gloves.

☒ There are no special or critical safety requirements. This is a routine task.

☑ That the machine is switched off and isolated before work starts.
10 CD02204926 If so equipped, is it always necessary to fit guards to electrical equipment when
in use?
☒ No, I only need to fit them when other people are working close by.

☒ Sometimes, but only if I think things could get dangerous.

☒ No, if I know what I am doing, they are unnecessary and get in the way.

☑ Yes, they are there for the purposes of safety.

11 CD02204925 In general, what speed setting should I use on galley electrical equipment?
☒ The slowest.

☒ I should always start with the fastest and reduce the speed if necessary.

☒ The fastest possible, in order to save time.

☑ That required for the task and as recommended in the operating instructions.

12 CD02204924 An electrical food processing unit in the galley has multiple attachments. Can
they be used for any task?
☒ Sometimes - it depends on whether they have the same colour coding.

☒ Yes, but only if they fit the same socket on the equipment.

☒ Yes, if it looks like they might do the job.

☑ No, attachments should be used for the designed purpose only.

13 CD02204923 How might you safely and practically prevent spillage of hot liquid from a pan on
a galley range in bad weather?
☒ Place absorbent cloths around the pan to catch any spillage.

☒ Dry cook the food; do not use any water or fat.

☒ Use a tight-fitting pan lid.

☑ Fill the pan to a lower level.

14 CD02204922 If a permanently-mounted electrical mixer breaks down, what should the

catering staff do about it?
☒ They should try to adapt another piece of equipment to perform mixing tasks.

☒ They should immediately order a replacement unit for delivery in the next port.
☒ The catering staff are fully responsible at all times for any repairs necessary to galley equipment and
should therefore make it serviceable again at the earliest opportunity.

☑ They should report the defect through the proper channels, isolate the equipment from the power
supply and place a safety notice on the unit.

15 CD02204921 When filling pans in a galley at sea, what must always be considered?
☒ The amount of fresh water available.

☒ The time required for cooking the food in the pan.

☒ The type of metal used in the pan.

☑ The prevailing weather conditions and movement of the ship.

16 CD02204920 Why should a wet cloth never be used for handling a hot pan?
☒ A wet cloth will generate steam and restrict the visibility of the user.

☒ A wet cloth may drip into other pans on the range.

☒ A wet cloth may make the pan handles slippery.

☑ A wet cloth will conduct heat quickly and may scald the hands of the user.

17 CD02204919 How should pans with long handles be arranged on a galley range during
cooking?
☒ If a pan with a long handle is to be used, it should be the only pan on the range at that time.

☒ Pans with long handles should only be used at the back of a range.

☒ The handles should be turned outwards, so that the pans can easily be lifted.

☑ The handles should be turned inwards, so they are not caught by people passing by.

18 CD02204918 How should wooden cutting boards be arranged immediately after they have
been washed?
☒ They should be placed in the top of a warm oven for five minutes.

☒ They should be stacked vertically, packed close together.

☒ They should be stacked flat, one on top of the other.

☑ They should be stacked in such a way that air can flow over all surfaces.

19 CD02204917 Trussing needles should be stowed in a labelled box after they have been used
and cleaned. This is to prevent injury and for what other purpose?
☒ To stop them going rusty.

☒ To prevent them being mistaken for canvas sewing needles.

☒ To comply with US Food and Drug Administration guidelines.

☑ To prevent contamination that might occur if they are left around close to food or food waste.

20 CD02204916 As best practice, how often should the tip and cog wheel of a tin opener be
cleaned?
☒ The tip and cog of a tin opener are automatically cleaned the next time it is used.

☒ Once a week.

☒ Once aday.

☑ After every time it has been used.

21 CD02204915 What should you rest meat on when cutting it with a cleaver or chopper?
☒ A plastic sheet, laid over a work bench.

☒ A thin, red, plastic cutting board.

☒ The deck.

☑ A thick, heavy-duty cutting block.

22 CD02204914 Manual meat saws are divided into two types. The bow saw is one type – what
is the other?
☒ Tempering saw.

☒ Tension saw.

☒ Tendon saw.

☑ Tenon saw.

23 CD02204913 What is the main reason why a knife must be cleaned after sharpening with a
“butcher’s steel”?
☒ Because the steel will have become hot during sharpening and cleaning it with water will also cool it
down.

☒ Because the manufacturer’s instructions require the knife to be cleaned.

☒ To seal the newly sharpened edge.

☑ To remove grease and small iron particles that may have stuck to the blade.

24 CD02204912 What is a palette knife normally used for?

☒ Working with sliced cooked meat.

☒ Removing fish from the bone.

☒ General purpose cutting where a wide flat cut is required.

☑ Spreading, filling and other baking related tasks.

25 CD02204911 You are newly signed on as a 2nd cook. What colour coding system should you
follow for the tools and equipment used in food preparation?
☒ I will not follow any particular system.

☒ The one defined by the US Food and Drug Administration.

☒ The one that you used at College when you did your training.

☑ The one that is defined in the ship’s Safety Management System.

26 CD02204910 What colour is generally used on tools and equipment associated with the
preparation of raw fish?
☒ Yellow.

☒ Green.

☒ White.

☑ Blue.

27 CD02204909 You and the cook are both preparing food at the same bench. The cook is
peeling vegetables with a small hand knife. You want a cloth which is on the other side to where the
cook is working. Which of the following would be considered an UNSAFE act?
☒ Asking the cook to change places with you.

☒ Asking the cook to stop peeling the vegetables and pass the cloth to you.

☒ Walking round behind the cook to get the cloth.

☑ Stretching across the bench in front of the cook to get the cloth.

28 CD02204908 What is the safest policy in respect of washing knives?

☒ Always leave them in the sink for the steward to wash.

☑ Be responsible for washing your own knives; never leave them in the sink.
 CD 221 GALLEY OPERATION 2

1 CD02214978 If a ship lands garbage at a port, what should the Master obtain?
☒ A customs declaration for the estimated amount of garbage landed.

☒ A certificate of compliance with port sanitary regulations.

☒ An invoice for the measured amount of garbage landed.

☑ A receipt specifying the amount of garbage landed.

2 CD02214977 Which of the following is a description of a compactor?

☒ A processing which will cut and shred plastic, then compress and melt it into solid shapes for
subsequent disposal.

☒ A machine designed to grind down waste material to a size less of than 25mm and thereby pass it
through a mash with openings of that diameter.

☒ An apparatus designed for the combustion of waste materials through high-temperature thermal
treatment and by which waste will be reduced to ash.

☑ A machine designed to compress garbage into manageable shapes for subsequent disposal.

3 CD02214976 A Garbage Management Plan will indicate the locations and intended use of
stations onboard for the storage of garbage. Which other piece of information must the Plan specify?
☒ The type of seal required on any containers.

☒ The maximum size of garbage item permitted.

☒ Their colour coding and labelling requirements.

☑ Their capacity.

4 CD02214975 A person designated in a Garbage Management Plan is responsible for which of

the following?
☒ Arranging garbage collection contracts in foreign ports.

☒ Operating the garbage handling equipment.

☒ Maintaining the records in the Garbage Record Book.

☑ Implementing the procedures described in the Plan.

5 CD02214974 There are generally three elements to a Garbage Management Plan. Besides
‘Recycling’ and ‘Disposal’, which of the following is the third element?
☒ Green packaging.

☒ Return to Sender.

☒ Incineration.

☑ Reduction at Source.

6 CD02214973 In what language should the Garbage Management Plan be written?

☒ It doesn’t matter what language is used, provided the ship has a certified Plan.

☒ English, Spanish, Chinese and Russian.

☒ Versions should be available for all languages spoken on board, plus English.

☑ The working language of the crew.

7 CD02214972 Which ships are required by MARPOL 73/78 (as amended) to operate a Garbage
Management Plan?
☒ All vessels where catering operations are carried out on board.

☒ All vessels certified to trade in coastal or international waters.

☒ All ships of 500 grt and above and all ships certified to carry 12 persons or more.

☑ All ships of 400 grt and above and all ships certified to carry 15 persons or more.

8 CD02214971 MARPOL 73/78 (as amended) requires placards to be displayed. What should
these placards indicate?
☒ Who the designated person is for completing entries in the Garbage Record Book.

☒ How plastic should be disposed of at sea.

☒ The daily permitted garbage limit for every individual on board.

☑ Garbage disposal requirements for both crew and passengers.

9 CD02214970 Which of the following is a positive purpose of a properly maintained Garbage

Record Book?
☒ It provides reference to operating instructions for the garbage incinerator.

☒ It may be used to demonstrate compliance with a QA system in the event of an oil pollution incident.

☒ It may be used to verify the validity of the certificates of the catering staff.
☑ It may be used to demonstrate compliance by the ship in the event of a suspected pollution incident.

10 CD02214969 For how long must a Garbage Record Book be kept after the date of the last
entry?
☒ Once completed, it may be disposed of.

☒ 6 months.

☒ 5 years.

☑ 2 years.

11 CD02214968 Who must countersign each page of the Garbage Record Book?
☒ The Ship Safety Officer.

☒ The Superintendent.

☒ The Senior Catering Officer.

☑ The Master.

12 CD02214967 Besides listing the requirements in respect of garbage handling by vessels, what
else does Annex V of MARPOL 73/78 (as amended) prescribe?
☒ The certification requirements for Responsible Persons under shipboard Garbage Management Plans.

☒ The regulations controlling the disposal of oily waste by vessels.

☒ The regulations governing the operation of incinerators in ports and harbours.

☑ The provision of facilities for the reception of garbage from ships at ports and terminals.

13 CD02214966 Certain regions of the seas are subject to particular controls under MARPOL
73/78 (as amended). What are they called?
☒ MARPOL Areas.

☒ Designated Sea Areas.

☒ Controlled Regions.

☑ Special Areas.

14 CD02214965 Which form of garbage is subject to a complete ban on disposal into the sea?
☒ Laminated cardboard.

☒ Wood containing metal nails or staples.

☒ Rotten fish and fish bones, unless ground down.

☑ Plastics.

15 CD02214964 Which Annex of MARPOL 73/78 (as amended) governs the handling of waste
aboard ships?
☒ Annex VII

☒ Annex IV

☒ Annex VI

☑ Annex V

16 CD02214963 According to the table displayed in this program, how long will a plastic bottle
take to degrade in the ocean?
☒ 250 years.

☒ 1000 years.

☒ 450 days.

☑ 450 years.

17 CD02214962 What English term is used to describe the process by which garbage breaks
down and dissolves in the sea?
☒ Delaminate.

☒ Destabilise.

☒ Deflate.

☑ Degrade.

18 CD02214961 Why is plastic considered to present the greatest danger to marine life?
☒ Because it becomes poisonous if left in salt water over six months.

☒ Because it floats.

☒ Because it is difficult to digest.

☑ Because of the time it takes to degrade.

19 CD02214960 You are a steward. The cook is working in the galley, preparing food. Can you
use an insect aerosol spray at the other side of the galley while he is working?
☒ Yes, but only if the extractor fan is switched on.

☒ Yes, provided I ask him first.

☒ Yes, killing any insects is the priority.

☑ No, the spray might be carried across and contaminate the food.

20 CD02214959 Which of the following is the Master required to do under flag State
regulations?
☒ To confirm that all Catering personnel are in possession of MLC2006 Hygiene Compliance certificates.

☒ To inspect all catering facilities at least once every three months.

☒ To verify, by observation and within 48 hours, that a newly signed-on cook can produce meals of an
acceptable quality and quantity for his ship’s crew.

☑ To inspect the galley, storerooms and dining areas at regular and frequent intervals.

21 CD02214958 If spraying to control cockroaches, which of the following areas should you
concentrate on?
☒ In and over machinery, near the motors in particular.

☒ Around doors and windows.

☒ Exhaust ducts above galley ranges.

☑ Entry points, such as conduits and pipes.

22 CD02214957 What kind of lamp is generally used in the electronic insect device?
☒ It doesn’t matter what kind of lamp is used.

☒ Night-vision.

☒ Infra-red.

☑ Ultra-violet.

23 CD02214956 How may a flying beetle be recognised?

☒ By the sour smell that it gives off.

☒ By its bright green eyes.

☒ By its large rear legs.

☑ By its horny wing cases, which cover the wings when not in use.
24 CD02214955 What virus do the faeces of the common house fly carry?
☒ E-coli 0157

☒ Staphylococcal enterotoxin.

☒ Clostridium botulinum.

☑ The Salmonellae virus.

25 CD02214954 What is the larger cousin of the common house fly?

☒ The blue fly.

☒ The fruit fly.

☒ The sand fly.

☑ The blow fly.

26 CD02214953 Apart from ships of their own flag, which ships might a country’s national food
safety regulations apply to?
☒ Those ships which have been in drydock since their last visit to the port in question.

☒ Those ships which have previously been detained.

☒ All ships of 400 gross registered tons and over.

☑ Foreign ships trading in that country’s waters.

27 CD02214952 How can minor stains on storeroom shelves used for foodstuffs best be
removed?
☒ By gentle washing with warm fresh water.

☒ By painting over the stains.

☒ By soaking in bleach.

☑ By scrubbing with a suitable antibacterial cleaner.

28 CD02214951 Which organisation operates the Vessel Sanitation Program?

☒ The Food and Drug Administration.

☑ The US Centers for Disease Control and Prevention.

CD
PLEASE UPGRADE TO FINAL
VERSION FOR MORE CBT
REVIEWER THANKS..