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  • Created by: SamJUK
  • Created on: 08-06-22 21:57
1. Which regulations deal specifically with HAZARDOUS SUBSTANCES in the
workplace? (1 Mark)
COSHH
control of substances Hazardous to health
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2. If an electrical appliance breaks whilst you are using it, what should you do? (1 Mark)
Tell supervisor
Put in defect Log
2 of 45
3. When a risk has been identified, the first option to consider in reducing the risk
should be? (1 Mark)
Eliminate the risk altogether
3 of 45
4. How often is Food Safety refresher training mandated and how is this conducted? (2 Marks)
VLE Annually
12 Months
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5. What is the best definition of Safe Food? (1 Mark)
Food that will not cause illness
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6. Explain what a Best Before Date (BBD) is? (1 Mark)
Quality of food rather than saftey
6 of 45
7. Explain in your own words HACCP? (4 Marks)
Hazard, Analysis, Critical, control, point

A - Cold-Served Cold
B - Cold - Served Hot
C - Cold - Cooked - Chilled - Served
D - Served Hot - Reheated - Served Ditched
7 of 45
8. How many volumes of JSP 456 are there, name them? (5 Marks)
4 Volumes
1. Catering Management
2. Catering Account Regulations
3. Food Safety Management
4. Catering Retail Leisure
8 of 45
9. What is the lead time for SFO (Special Forward Orders) (1 Mark)
5 Days
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10. Who signs for Quantity in major deliveries? (1 Mark)
LO or Designated Officer
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11. Daily income is derived from which sources? (3 Marks)
DMR
Afloat Addition
Cash Casual Meals
Suppliments
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12. Who signs for quality in major deliveries? (1 Mark)
Senior Rate
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13. State the actions on discovering a large discrepancy during stocktaking. (3 Marks)
Recount/Muster
Check Daily Paperwork
Check Invoice and Delivery Paperwork
13 of 45
14. Who Authorises purchase orders that affect ships endurance? (1 Mark)
LO
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15. What is the highest temperature that frozen stores can be received? (1 Mark)
-12'c
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16. Who is responsible for compiling the S71? (1 Mark)
Writers
Ships Office
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17. In relation to Casual Condemnations what is the maximum value permissible, what form would be raised and where would this be recorded at the end of the period? (3 Marks)
- Limited to £50 or less per incident
- It is not to be used for provisions that have gone out of date
- It is to be closed at the end of each month
- It is to be recorded on the food mist report and a copy to WLSG
17 of 45
18. List three methods of storing ship whilst at sea? (3 Marks)
Vertrep
Jackstay
Tugs
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19. State seven sources of supply in the Royal Navy? (7 Marks)
Contractor
Naffi
Naval Stores
Other Services
Other Ships
RFA
Private Traders
19 of 45
20. What stock should fondant potatoes be cooked in? (1 Mark)
White Stock
20 of 45
21. When baking a lasagne, what should the core temperature achieve? (1 Mark)
75'c
21 of 45
22. What should be removed from a whole chicken before roasting? (1 Mark)
Wish Bone
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23. Which method is used in the production of scones, what is the raising agent?
(2 Marks)
Rubbing method
Baking Powder
23 of 45
24. What is the bacterium associated with poorly cooked rice and why is it so difficult to control? (2 Marks)
Bacillus Cereus - It forms spores.
24 of 45
25. What is the bacterium associated with raw eggs, what should we do when using raw egg in products? (2 Marks)
Salminela
Clearly Display to customers
25 of 45
26. What are the main food groups? (5 Marks)
Protein
Carbohydrates
Fruite / Veg
Dairy
Fat
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27. What is meant by the term 'Low and High Energy Density'? (2 Marks)
Energy density is energy per gram in food

Choosing low density food is good for low body weight

Fried food, fatty meat, snacks, pastries
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28. What is an RI intake and what is the RI for an adult? (6 Marks)
RI Intake = Reference intake and is aprox amount of kilo calories and is the recommended of sugar, fat, saturates and salt you should eat in a day

For Adults,
Energy = 2000kcals, Saturates = 20g
Sugar = 90g, Fat = 70g, Salt = 6G
28 of 45
29. What is the recommended amount of alcohol in units per week that you can
consume? (1 Mark)
14 units per week
29 of 45
30. What is meant by the term 'Added Sugar'? (1 Mark)
The food has got artificial sugar added during manufacturing.
30 of 45
31. What information is contained in a Cleaning Information Card (CIC)? (5 Marks)
What chemicals to use
The correct PPE to wear
How to clean it
What needs to be cleaned
First Aid
Safety precautions and risks
Reference number
31 of 45
32. What are the five reports given to the Mess President during a Mess Dinner?
(5 Marks)
Dinner is served
Table is seated, there is/not a chaplin present
Table is clear
Wine is ready to be passed
Wine is passed
32 of 45
33. What are the three traditional toasts given at a Trafalgar Night Mess Dinner? (3 Marks)
Imortalmemory Nelson and Comraids
Distinguished Guessed
To our majesty the Queen
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34. Give four styles of food service and a definition of each? (8 Marks)
Family Service - Everything on the table. Main on plate, help themself to other things

Buffet - Help yourself, could be finger food

French - Meat on plate but help yourself to everything else, customers help themself to plated food

Plated Service
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35. What procedures should be followed upon un-authorised access to the bar or cellar? (7 Marks)
Post a century
Inform Reg Office
Inform Officer of the day
Inform Wine Caterer
Remuster all stock
Contact ME to change lock
Inform Senior Rate
35 of 45
36. What two types of Licensing Laws are there for a custodian of a bar and where on-board a ships are these laid down? (3 Marks)
Personal License
Premises License
Ships General Order


And logs standing orders
36 of 45
37. Name two of the Defence Engagement Logs help on- Board? (2 Marks)
Function Log
Laundry Log
37 of 45
38. AinU falls into three difference categories, what are they? (3 Marks)
Articais in use
Permanent, Limited, Consumable
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39. Defects fall into four main categories, what are they? (4 Marks)
Electrical
Structural
Plumbing
Furnishing + Fitting
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40. What are the most commonly used alcoholic drinks served during a capability demonstration? (2 Marks)
Gin & Tonic
Brandy & Ginger Ale - Horses Neck
40 of 45
41. What information is needed to correctly fill out a bar chit? (5 Marks)
The Drink
Mess Number
Price
Date
Name of person writing the Chit
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42. A Wardroom Mess Bar will hold many difference types of drinks, name the fix different categories most commonly used? (6 Marks)
Beer
Wine
Spirits
Liquor
Fortafide Wine
Vermouths
42 of 45
43. Give eight points to the cleanliness and appearance of a table when laid? (8 Marks)
Mess gear polished

Table Pleasing to eye

Name cards / Seating Plan

Table Linen - Clean and Laundered

Clean table top - not overloaded

Place mat - Polished

Chair - Dust and polished

Ironed Napkin - Same fold
43 of 45
44. What is silver dip used for, what is it not allowed to come into contact with and how are you able to use it? (5 Marks)
Silver dip is used for small items of silver
Shouldn’t be used on stainless steel

To use it put silver in silver dip for 2-3 seconds, wash it with soapy warm water and then just warm water, dry with a clean cloth
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45. Once you have taken delivery of your stores for the bar what book should be used for recording all duty free goods and give the name and title of the book? (2 Marks)
S251
Gangway Wines and Sprits Book
45 of 45

Other cards in this set

Card 2

Front

2. If an electrical appliance breaks whilst you are using it, what should you do? (1 Mark)

Back

Tell supervisor
Put in defect Log

Card 3

Front

3. When a risk has been identified, the first option to consider in reducing the risk
should be? (1 Mark)

Back

Preview of the front of card 3

Card 4

Front

4. How often is Food Safety refresher training mandated and how is this conducted? (2 Marks)

Back

Preview of the front of card 4

Card 5

Front

5. What is the best definition of Safe Food? (1 Mark)

Back

Preview of the front of card 5
View more cards

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