21. INTRODUCTION TO MARITIME CATERING

1. Which of the following sectors is a part of Catering department?

• A) Engineering
• B) Deck
• C) Nautical
• D) Galley

2. . Food and beverage service department is looked after by:

• A) Mess Man
• B) General Steward
• C) Chief Cook
• D) Deck Officer

3. . Galley is looked after by:

• A) Master
• B) General steward
• C) Chief cook
• D) Deck officer

4. Which department does a Chief cook heads?

• A) Engineering
• B) Deck
• C) Nautical
• D) Catering

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

• A) General Steward
• B) Store Keeper
• C) Trainee Seaman
• D) 2nd Cook

6. Maintaining the cost of the food is the duty of:

• A) General Steward
• B) Chief Cook
• C) Chief Officer
• D) Stores in charge

7. Which of the following DOES NOT belongs to the catering department?

• A) Trainee Cadet
• B) 2nd Cook
• C) Chief Cook
• D) General Stewart

8. 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

9. Mess Man is also known as:

• A) Trainee Cook
• B) General Steward
• C) Second Cook
• D) Pantry Man

10. Duty of a General Steward is to:

• A) Serve Food
• B) Laundry Work
• C) Assist Chief Cook
• D) All of the above