Exam Questions And Correct Answers

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

1.What is the primary responsibility of a Coast Guard Cook (Ordinary) aboard a vessel?

• Maintaining deck logs
• Handling navigation charts
• Preparing and serving meals
• Operating engine room equipment

Answer: C

Rationale: The cook’s main duty is food preparation and meal service for

crew members.

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2.Which method is safest for thawing frozen meat?

• On the countertop at room temperature
• In the refrigerator
• In warm water
• Near a heat source

Rationale: Refrigeration prevents bacterial growth while thawing.

3.What temperature must poultry reach to be considered safe for consumption?

A. 120°F (49°C)

B. 145°F (63°C)

C. 165°F (74°C)

D. 180°F (82°C)

Rationale: USDA safety guidelines require poultry to reach 165°F internally.

4.Which knife is best used for chopping vegetables?

• Boning knife
• Fillet knife
• Chef’s knife 2 / 4

• Bread knife

Rationale: The chef’s knife is designed for general chopping and slicing.

5.

A foodborne illness most commonly results from:

• Overcooking food
• Improper food handling
• Excess seasoning
• Burning food

Rationale: Most foodborne illnesses come from unsafe handling and

contamination.

6.What is the safest way to store raw meat in a refrigerator?

• On the top shelf
• With cooked food
• On the bottom shelf
• Next to vegetables

Rationale: Storing raw meat on the bottom prevents drips that could

contaminate other foods.

7. 3 / 4

Which utensil is best for measuring small amounts of dry ingredients?

• Liquid measuring cup
• Measuring spoons
• Food scale
• Large bowl

Rationale: Measuring spoons are designed for small dry or liquid

ingredients.

8.

The "danger zone" temperature range for food safety is:

A. 0°F–30°F

B. 41°F–135°F

C. 135°F–200°F

D. 200°F–250°F

Rationale: This temperature range allows rapid bacterial growth.

9.

When cleaning the galley, the first step is to:

• Dry all surfaces
• Remove food debris
• Apply sanitizer
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