Coast Guard Chief Steward Examination

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

• According to sanitation standards, the safest method to thaw frozen

meat is:

• Leaving it on the galley counter
• Running it under hot water
• Thawing it in a refrigerator
• Leaving it at room temperature overnight

Rationale: Thawing in the refrigerator keeps food out of the danger zone

(40–140°F), reducing bacterial growth.

• Which type of fire extinguisher is appropriate for a grease fire in the

galley? 1 / 4

• Water extinguisher
• CO₂ extinguisher
• Class K extinguisher
• Class A extinguisher

Rationale: Class K extinguishers are designed for cooking oil and grease

fires.

3. The primary purpose of a menu plan aboard a vessel is to:

• Reduce workload
• Keep costs minimal
• Ensure balanced nutrition and efficient provisioning
• Provide variety only

Rationale: Menu planning ensures nutrition, cost control, and proper

provisioning.

4. The temperature danger zone for food safety is:

A. 0–20°F

B. 20–60°F

C. 40–140°F

D. 140–200°F

Rationale: Bacteria grow rapidly between 40°F and 140°F.

• / 4

5. The best method to prevent cross-contamination is to:

• Store all foods together
• Wash produce last
• Use separate cutting boards for raw meat and vegetables
• Cook foods at the same temperature

Rationale: Separate equipment prevents bacteria from transferring from

raw to ready-to-eat foods.

6. A balanced meal should include:

• Only protein and vegetables
• Mostly carbohydrates
• Protein, carbohydrates, vegetables, and healthy fats
• Protein only

Rationale: Balanced nutrition requires all major food groups.

7. The safest internal temperature for cooking poultry is:

A. 120°F

B. 140°F

C. 150°F

D. 165°F

Rationale: Poultry must reach 165°F to kill harmful pathogens.

• / 4

8. When storing foods on shelves, raw meat should be placed:

• On the top shelf
• On the bottom shelf
• Next to ready-to-eat foods
• Anywhere if wrapped

Rationale: Raw meat is stored low to prevent drips contaminating other

foods.

9. A key responsibility of the Chief Steward is to:

• Operate the engine room
• Manage galley operations and food service staff
• Navigate the vessel
• Provide medical care

Rationale: The Chief Steward oversees food service, sanitation, and galley

management.

10. FIFO in food storage stands for:

• Fast In, Fast Out
• Food In, Food Out
• First In, First Out
• Fresh In, Fresh Out

Rationale: FIFO ensures older inventory is used before new stock.

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