Coast Guard Chief Cook Examination

Coast Guard Chief Cook Examination Practice Questions And Correct Answers (Verified Answers) Plus Rationales 2026 Q&A | Instant Download Pdf

• What is the primary purpose of the galley sanitation log?
• Record crew meal preferences
• Track daily food costs
• Document cleaning and sanitation compliance
• Record menu plans

Rationale: Logs verify sanitation standards are met to prevent

contamination.

• Which cutting board color should be used for raw poultry in a color-

coded system? 1 / 4

• Blue
• Green
• Yellow
• Red

Rationale: Yellow is the standard color designation for raw poultry.

3. The “danger zone” temperature range for food safety is:

• 20°F–80°F
• 41°F–135°F
• 0°F–50°F
• 60°F–200°F

Rationale: Harmful bacteria multiply rapidly in this range.

• Which knife is best suited for slicing bread?
• Chef’s knife
• Paring knife
• Serrated knife
• Boning knife

Rationale: Serrated blades cut through tough crusts without crushing the

bread.

• Which method best preserves nutrients in vegetables? 2 / 4

• Deep frying
• Boiling for long periods
• Steaming
• Searing

Rationale: Steaming reduces nutrient loss compared to other moist-heat

methods.

• A recipe yields 20 servings. You need 60 servings. What is the conversion

factor?

• 2
• 2.5
• 3
• 4

Rationale: 60 ÷ 20 = 3; multiply all ingredients by 3.

• Which storage method prevents freezer burn?
• Using unsealed containers
• Wrapping in newspaper
• Vacuum sealing food
• Storing at 10°F

Rationale: Removing air prevents dehydration and ice crystal formation.

• / 4

• The U.S. Coast Guard requires that galleys maintain menus for how

long?

• 1 day
• 1 week
• 30 days
• 6 months

Rationale: Retaining menus ensures accountability and dietary compliance

documentation.

• What is the correct internal temperature for cooked chicken?
• 135°F
• 140°F
• 150°F
• 165°F

Rationale: 165°F ensures pathogens like Salmonella are destroyed.

• Which thickening agent is made from equal parts flour and butter?
• Slurry
• Roux
• Cornstarch paste
• Reduction

Rationale: A roux is traditionally equal parts fat and flour.

• / 4