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Crew Evaluation System CBT test online for seamans about Work in the Galley, Safety

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Welcome to the website where you can pass online the Computer Based Test (CBT) also known as Crew Evaluation System (CES) on the subject «Galley Operations, Workplace and Equipment Safety». Practice like this will help you as a marine specialist improve your knowledge with the help of online studying and appraisal practice. CES/CBT based on practical information and marine specialists experience.

CES & CBT tests developed for evaluating seaman basic knowledge by Seagull Company (rebranded as «OTG»), is an evaluating online-tool, used for revealing any professional preparation needed in specific fields of knowledge, defined by STCW.

CES tests have proven themselves as good tools for the selection and recruitment process, as well as advancing the level of knowledge of the current officers and crew. Ocean Technologies Group use various subjects for question creation, which includes:

  • Crowd and Crisis Management;
  • Integrated Navigation System (INS);
  • Ballast water management;
  • Handling and Stowage;
  • Vessel operation management and safety;
  • Marine engineering;
  • Maintenance and repair, etc.

Current test contains Seagull CES questions on the subject «Galley Operations, Workplace and Equipment Safety». These questions can be used to test the competence of a person capable of performing their duties in a galley.

«Galley Operations, Workplace and Equipment Safety» subject includes theoretical and practical information about advanced training for work on the ship. Knowledge of this information directly indicates the competence of the employee holding the relevant position on the vessel. Before going on a voyage, the cook is obliged to check the serviceability of the galley inventory, dishes, locks at the lockers, chests, boxes, on the doors of stoves, ovens, and in the event of a malfunction of the storm fastenings, report this to the senior navigator. It is forbidden to use and store earthenware and glassware with cracks or broken edges, to eat food that could get into fragments of broken dishes. Products should be carried in buckets with lids, while holding the handrails with your free hand when going up and down the ladder.

On this site Crew Evaluation System Test on the subject «Galley Operations, Workplace and Equipment Safety» contains 68 questions you need to answer with no possibility to go back to previous question. Therefore, we recommend carefully reading each question and making decision with no hurry. In case you have some difficulty answering, you have also possibility to request a hint.

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Not counting a vessel, that carries special extinguishers for fires involving cooking fat and oil, which two classes of fire would the extinguishers normally found in a galley be capable of controlling?
Flammable liquids and electrical fires.
Flammable liquids and flammable gases.
Ordinary combustibles and flammable gases.
Electrical equipment and combustible metals.
Next question
You ship has received stores, some of which have been packed in dry ice. What is the significant risk if the packages are left in a storeroom at ambient temperature for any length of time?
Dry ice is carbon dioxide in its solid state. If significant quantities of gas are release as it melts, then oxygen depletion in the storage space is a possibility.
Dry ice is carbon monoxide in a frozen condition. If it is allowed to melt the liquid, it releases is corrosive and can damage human tissue it comes into contact with.
Dry ice is super-cooled nitrogen. If it melts, then the atmosphere can become positively charged and an increased explosion risk will develop.
Dry ice is ice that has been created in a controlled, dry environment. If it is placed in a warm atmosphere, it becomes brittle and can shatter, throwing sharp needles of glass several metres.
Show result
A knife is falling from a bench. How should you catch it?
You should never try to catch a falling knife.
By the handle.
By the blade.
It doesn’t matter, so long as it doesn’t hit the floor and damage its point or blade.
Next question
A walk-in refrigerator has been out of service for an extended period of time and needs cleaning. When standing near the open door, people feel a little dizzy and there is a suspicion that there may be a leak from the cooling system, requiring a repair. What are you going to do?
Notify the ship’s Safety Officer, who will perform a Risk Assessment and advise on the safety precautions necessary.
Nothing special, it’s only a refrigerator and everything will be OK.
Go inside and check but ensure that you get someone else to go inside the space with you.
Hold your breath as you enter, locate the gas leak and stick some tape over the hole.
Next question
After cleaning, servicing and re-assembling a food processing machine, what should be done before it is used again for food?
It should be tested.
A report should be sent to the manufacturer.
The Ship Safety Officer should run it.
It should be run using just fresh water first.
Next question
An electrical food processing unit in the galley has multiple attachments. Can they be used for any task?
Yes, if it looks like they might do the job.
No, attachments should be used for the designed purpose only.
Yes, but only if they fit the same socket on the equipment.
Sometimes – it depends on whether they have the same colour coding.
Next question
As best practice, how often should the tip and cog wheel of a tin opener be cleaned?
Once a day.
Once a week.
After every time it has been used.
The tip and cog of a tin opener are automatically cleaned the next time it is used.
Next question
For an ordinary cargo ship at sea, which of the following policies would generally apply to the watchman and his safety rounds during the night?
The watchman should include the galley in his night-time safety rounds.
The galley should be locked shut and the watchman will not include it in his night-time safety rounds.
Provided the cook reports to the bridge that all is safe at the end of the day, there is no need to include the galley in the night-time safety rounds.
The galley is specifically excluded from a watchman’s night-time safety rounds.
Next question
How might you safely and practically prevent spillage of hot liquid from a pan on a galley range in bad weather?
Use a tight-fitting pan lid.
Fill the pan to a lower level.
Dry cook the food; do not use any water or fat.
Place absorbent cloths around the pan to catch any spillage.
Next question
How should a knife be washed and dried?
With the cutting edge up and towards the hand.
With the blade in the hand and handle facing away from you.
Knives should only be wiped with a thick cloth, never washed and dried.
With the cutting edge down and away from the hand.
Next question
How should knives be laid down on a work surface?
With the cutting edge flat and not facing upwards.
With the cutting edge facing upwards.
Knives should never be laid down on a work surface.
On top of a cloth laid on the work surface.
Next question
How should pans with long handles be arranged on a galley range during cooking?
The handles should be turned inwards, so they are not caught by people passing by.
The handles should be turned outwards, so that the pans can easily be lifted.
Pans with long handles should only be used at the back of a range.
If a pan with a long handle is to be used, it should be the only pan on the range at that time.
Next question
How should wooden cutting boards be arranged immediately after they have been washed?
They should be stacked flat, one on top of the other.
They should be stacked vertically, packed close together.
They should be stacked in such a way that air can flow over all surfaces.
They should be placed in the top of a warm oven for 5 minutes.
Next question
How should you pick up a knife from a bench?
By the handle, with the point of the blade facing towards you.
By sliding it to the edge of the workbench and picking it up by whichever part is overhanging the edge.
By the handle, with the point of the blade facing away from you.
It doesn’t matter really and depends how it was left by the last person who used it.
Next question
If a permanently-mounted electrical mixer breaks down, what should the catering staff do about it?
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 immediately order a replacement unit for delivery in the next port.
They should report the defect through the proper channels, isolate the equipment from the power supply and place a safety notice on the unit.
They should try to adapt another piece of equipment to perform mixing tasks.
Next question
If so equipped, is it always necessary to fit guards to electrical equipment when in use?
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.
Sometimes, but only if I think things could get dangerous.
No, I only need to fit them when other people are working close by.
Next question
If the plate of a microwave oven is overloaded with food, which of the following will result?
The cooking will be uneven and there will be “cold-spots”.
The food on the top will be burned.
The food in the middle will be burned.
The pile of food will “explode” as the middle starts to boil.
Next question
In general, what speed setting should I use on galley electrical equipment?
That required for the task and as recommended in the operating instructions.
The fastest possible, in order to save time.
I should always start with the fastest and reduce the speed if necessary.
The slowest.
Next question
In what common cleaning material is Phenol (carbolic acid) found in significant quantities?
Disinfectant.
Floor polish.
Liquid soap.
Dishwasher additive.
Next question
In what particular part of a knife are food and grease particles most likely to become trapped?
On the handle.
On and around the point of the knife.
Food and grease will never become trapped on a properly sharpened knife.
The groove where the blade is set into the handle.
Next question
Manual meat saws are divided into two types. The bow saw is one type – what is the other?
Tendon saw.
Tenon saw.
Tension saw.
Tempering saw.
Next question
Manual meat saws are divided into two types. The tenon saw is one type – what is the other?
Bone saw.
Brawn saw.
Bow saw.
Brown saw.
Next question
Most domestic cleaning agents contain one of two chemicals. Which are they?
Sodium Hypochlorite (bleach).
Sodium Hydroxide (caustic soda).
Paraffin wax (alkane).
Stearic Acid (ceramic powder).
Next question
On a regular cargo ship, which of the following is the critical difference between the galley and other areas of the accommodation?
The galley is an area which may be locked and therefore not included in the night-watchman’s safety rounds.
The galley contains equipment capable of providing the source of ignition in a five yet is left unattended for most of the night.
The galley is an area which is continuously entered throughout a 24-hour period, while some other rooms in the accommodation are not.
The galley is an area fitted with extra fire detection equipment.
Next question
The large walk-in freezer on your ship has a door secured by a padlock. Which of the following is a good policy when working inside?
Carry the padlock with you, so that nobody thinks it has been forgotten and re-secures the door with you still inside.
Put the padlock on the deck, close to the door, so that it doesn’t get lost.
Leave a notice in the galley that you are down below in the freezer.
Only work in the freezer where you can keep watch on the door.
Next question
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 prevent contamination that might occur if they are left around close to food or food waste.
To comply with US Food and Drug Administration guidelines.
To prevent them being mistaken for canvas sewing needles.
To stop them going rusty.
Next question
What colour is generally used on tools and equipment associated with the preparation of raw fish?
White.
Green.
Blue.
Yellow.
Next question
What colour is generally used on tools and equipment associated with the preparation of raw meat?
White.
Red.
Black.
Brown.
Next question
What commonly happens to glassware when hot, such as after cleaning in a dishwasher?
It becomes brittle and will easily crack.
The surfaces become cloudy and scratched.
Food particles will stick to it.
It becomes soft and may go out of shape.
Next question
What is a fire blanket used for?
To smother a liquid fires in a pan, such as burning cooking oil.
To wrap around a casualty who has been burned.
To hang around an area in which an open flame is burning, such as from a barbeque grill, to safely isolate it from other food preparation areas.
To protect a cook from a dish that is “spitting” hot oil, by wrapping it around his upper body.
Next question
What is a palette knife normally used for?
General purpose cutting where a wide flat cut is required.
Removing fish from the bone.
Working with sliced cooked meat.
Spreading, filling and other baking related tasks.
Next question
What is the main precaution that should be taken with electrical equipment, prior to washing down the galley?
All power to the galley range and other electrical equipment should be switched off and isolated before washing down.
The units should be switched on to ensure that they dry off in the shortest possible time.
Electrical equipment should be removed, or covered in plastic sheeting.
No washing down should be carried out in areas containing electrical equipment.
Next question
What is the main reason why a knife must be cleaned after sharpening with a “butcher’s steel”?
To remove grease and small iron particles that may have stuck to the blade.
To seal the newly sharpened edge.
Because the manufacturer’s instructions require the knife to be cleaned.
Because the steel will have become hot during sharpening and cleaning it with water will also cool it down.
Next question
What is the major safety issue associated with using a blunt knife?
More time is required to achieve a cut.
The cut will not be neat and clean and particles of bone and sinew may be drawn into the flesh.
Extra pressure is required to achieve a cut and this increases the chance that it may slip.
The extra effort required can put undue strain on the muscles in the cook’s forearm.
Next question
What is the purpose of colour coding tools and equipment used in food preparation?
The colours identify the food types for which they are to be exclusively used.
The colours indicate the weight of the tools – red for heavy, green for light.
The colours indicate the degree of danger associated with the task in which the tool is used – red for most dangerous, white for no danger.
The colours indicate the order in which the tools are to be used in preparing meat – such as red for a cleaver to divide meat into portions and blue, yellow and white knives to progressively remove fat and gristle, working towards a “clean” piece of meat.
Next question
What is the safest policy in respect of washing knives?
Be responsible for washing your own knives; never leave them in the sink.
Always leave them in the sink for the steward to wash.
Do not wash knives, only wipe them.
Leave them on a work surface; it will be obvious which one’s need washing.
Next question
What is the traditional seaman’s saying that suggests the procedure to follow when carrying stores?
Keep your hands to yourself.
One hand for the ship and one for yourself.
Carry as much as you can and you won’t have to go back.
One hand for the Captain and one for the Cook.
Next question
What kind of marking might be found on the deck directly beneath a storing hatch?
An area marked with yellow and black diagonal stripes.
A red square containing the word “Caution” in black letters.
A blue circle, containing the words “Danger Above”.
There is not usually any special marking on the deck under a storing hatch.
Next question
What risk exists if food with a high water content is cooked in a deep fat fryer?
Violent bubbling and spitting may occur as the food is added to the hot oil.
The food may break apart when added to the hot oil.
The food may be scalded and discoloured when removed after cooking.
The water will cause the hot oil to solidify.
Next question
What should be on the deck immediately outside the door to a walk-in refrigerator or freezer space?
An area marked with yellow paint.
Plastic sheeting.
Non-slip matting.
A pressure sensor.
Next question
What should the fixed blades of slicing machines be cleaned with?
A sanitizer spray.
A synthetic fibre brush.
A dry cloth.
Nothing – the blades of slicing machines are self-cleaning and need no further attention.
Next question
What should you rest meat on when cutting it with a cleaver or chopper?
The deck.
A thin, red, plastic cutting board.
A thick, heavy-duty cutting block.
A plastic sheet, laid over a work bench.
Next question
What should you use to lift a pan from the range?
A dry, heat-resistant cloth or oven gloves.
A wet cloth.
Rubber gloves.
Paper towels wrapped around the pan handle.
Next question
What small electrical safety device could be fitted to a coffee maker, to ensure that it does not burn dry during the night?
A timer-switch.
A flashing light.
An audio alarm.
A transformer.
Next question
What specific risk exists if routine safety procedures are not followed when entering walk-in refrigerators when the ship is at sea?
That the temperature inside will rapidly rise above acceptable limits.
That stores will fall off the shelves.
That the door will close and the person will be locked inside.
That an alarm will sound in the Engine Control Room.
Next question
When cleaning and servicing a slicing machine, which of the following is a critical safety requirement?
That the machine is switched off and isolated before work starts.
There are no special or critical safety requirements. This is a routine task.
That I am wearing rubber gloves.
That I have anti-static (natural fibre) cleaning brushes available.
Next question
When filling pans in a galley at sea, what must always be considered?
The type of metal used in the pan.
The prevailing weather conditions and movement of the ship.
The time required for cooking the food in the pan.
The amount of fresh water available.
Next question
When not in use, where should a knife be kept?
In a drawer, rack, block, roll or box.
In sight, on a work surface.
In a sink or dish-washer.
In the cook’s cabin.
Next question
When the ship is to leave port and bad weather is expected, which of the following precautions apply?
All doors must be closed and the lights switched off.
All electrical equipment must be switched off, sinks drained and unused food disposed of.
The cook must be on stand-by in the galley.
All loose equipment must be safely stowed, benches cleared and doors secured shut.
Next question
When using a large steamer unit, what is it essential to do before opening the lid or door after cooking?
Pressure must be safely released.
All free water must be drained from the unit.
The unit must be switched off and isolated.
Warn everyone in the vicinity that you are about to open the steamer.
Next question
When working with power-driven food processing equipment in a galley, such as a mixer, how should you be dressed?
I should wear goggles, rubber gloves and a protective jacket.
I do not need to take any special precautions with regard to my clothing.
In a manner such that my sleeves, apron, hair or jewellery cannot get caught in the machine.
It doesn’t matter too much, provided I have control of the machine at all times.
Next question
Which of the following actions is considered essential before the oil is drained from a deep fat fryer?
It must be allowed to cool first.
A layer of hot water must be added to loosen any solid residues on the bottom of the fryer.
Everyone in the vicinity of the fryer must be warned that the draining operation is about to take place.
The oil must be heated up to at least 70 °C, to ensure it will flow easily during draining.
Next question
Which of the following is a hazard that may be encountered when opening the door of a hot oven?
Electrical failure.
Heat blast.
Boil-over of pans within the oven.
Overheating in the galley.
Next question
Which of the following is most likely to have an Equipment Operating Notice next to it?
A coffee maker.
A meat slicing machine.
A rice cooker.
A ready-use refrigerator.
Next question
Which of the following precautions should be taken when using a chemical over cleaner?
The area should be well-ventilated.
The surfaces should be pre-treated with bleach.
The oven should be warmed until the surfaces are between 60-70 °C.
The flooring around the oven should be floored continuously with fresh water.
Next question
Which part of a knife is referred to as its “heel”?
The wider, thicker end of the blade.
The outer end of the handle.
The tip or point.
The unsharpened side of the blade.
Next question
Which part of a knife is referred to as its “toe”?
The tip or point.
The inner end of the handle.
The thickest part of the blade.
The unsharpened side of the blade.
Next question
Who can carry out repairs on electrical equipment in the galley?
Such repairs should only be carried out by competent engineers.
Anyone.
Defective galley electrical equipment can only be repaired by an appointed service agent ashore.
No one should attempt repairs; once such equipment is defective, it should be replaced.
Next question
Why can all glassware not be cleaned in a dishwasher?
Because some cleaning programmes depend on there being a mixture of glassware, crockery and cutlery in the dishwasher at the same time.
Because the racks in dishwashers are not designed to handle only glassware.
Because some glassware is not dishwasher proof.
Because the salt additive is extremely abrasive on glass that is low in silicate content.
Next question
Why do exhaust ducts above galley ranges require regular inspection and maintenance?
Because the build-up of fat deposits is a fire hazard and it restricts the extraction of polluted air.
Because the fatty deposits create a poisonous atmosphere around the galley range.
Because the emissions from a galley exhaust duct are controlled under MARPOL Annex VI.
Because food will not cook properly on the galley range if the vents are unclean.
Next question
Why is a ship’s galley potentially more hazardous than catering premises ashore?
Because less people will work in it.
Because of the movement when the ship is at sea.
Because of the types of equipment, it has in it.
Because there are more regulations that apply to it.
Next question
Why must all open wounds, once treated, then be covered with a suitable protective dressing, such as a waterproof Band-Aid or special sleeve or glove?
To further protect the casualty against secondary infection and to protect others against blood-borne bacterial infection.
So that everyone else knows the casualty has had an accident.
To protect the wound against hot water.
So that the casualty can resume working as soon as possible.
Next question
Why should a wet cloth never be used for handling a hot pan?
A wet cloth may make the pan handles slippery.
A wet cloth may drip into other pans on the range.
A wet cloth will conduct heat quickly and may scald the hands of the user.
A wet cloth will generate steam and restrict the visibility of the user.
Next question
Why should you NOT remove items, such as scissors or tape from the galley first aid kit for everyone purposes?
Because you may cause delay when they are needed for a genuine accident.
Because there will be trouble when an inspection is carried out.
Because they may be costly to replace in some ports.
Because they are of types dedicated to first aid and will be useless for other purposes.
Next question
You accidentally cut the end of your finger whilst preparing food in the galley. Should you report it?
Yes.
No.
It depends on what the ship’s Safety Officer says.
Only if there is a problem with it afterwards.
Next question
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?
Walking round behind the cook to get the cloth.
Stretching across the bench in front of the cook to get the cloth.
Asking the cook to stop peeling the vegetables and pass the cloth to you.
Asking the cook to change places with you.
Next question
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?
The one that you used at College when you did your training.
The one that is defined in the ship’s Safety Management System.
The one defined by the US Food and Drug Administration.
I will not follow any particular system.
Next question
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 lid must first be pierced.
They must only be placed around the edge of the cooking plate, never in the middle.
They must be inserted into the oven upside-down.
The contents must be transferred to fully open dishes before cooking in a microwave oven.
Next question
* In some questions may be more, than one right answer.
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Февраль, 02, 2023 1053 0
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