A fire in the galley ALWAYS poses the additional threat of ______.
A.contaminating food with extinguishing agent
B.spreading through the engineering space
C.causing loss of stability
D.a grease fire in the ventilation system
第1题:
The high-velocity fog tip used with the all-purpose fire fighting nozzle should always be ______.
A.Attached by a chain
B.Coated with heavy grease to prevent corrosion
C.Painted red for identity as emergency equipment
D.Stored in the clip at each fire station
第2题:
A galley grease fire on the stove may be extinguished using______.
A.water
B.foam
C.the range hood extinguishing system
D.fire dampers
第3题:
第4题:
Deep-fat cooking equipment shall be fitted with the following:()
第5题:
An administrator sees that smoke is coming from the UPS. Which of the following should they doFIRST?()
第6题:
contaminating food with extinguishing agent
shutting all sources of air into the compartment
closing the sea chest
a grease fire in the ventilation system
第7题:
An adjacent storeroom,containing spare parts
A storeroom directly above,containing combustible fluids
An adjacent storeroom,containing mattresses and linen
An adjacent storeroom,marked Stewards Stores
第8题:
contaminating foof with extinguishing agent
spreading through the engineering space
loss of stability
a grease fire in the ventilation system
第9题:
第10题:
对
错
第11题:
An automatic or manual fixed extinguishing system tested to an appropriate standardacceptable to the Organization
Controls for manual operation of the fire-extinguishing system which are clearlylabeled for ready use by the crew
Arrangements for automatically shutting off the electrical power upon activation of thefire-extinguishing system
an alarm for indicating operation of the fire-extinguishing system in the galley wherethe equipment is installed
第12题:
load
substitute
conservation
reserve
第13题:
Which of the following statements is FALSE concerning the proper procedure in handling a fire hose ________.
A.A 1.5 inch hose should be deployed with a minimum of a nozzleman and hoseman
B.Back-up hosemen should be positioned wherever the hose makes a significant turn
C.The fire hose should be partially charged before deploying it from the fire station
D.The nozzleman should always hold the nozzle with one hand on top,to prevent kickback
第14题:
Fighting a fire in the galley poses the additional threat of ______.
A.contaminating food with extinguishing agent
B.spreading through the engineering space
C.loss of stability
D.a grease fire in the ventilation system
第15题:
第16题:
“永远记住船上着火是最危险的”可译成:ALWAYS REMEMBER THAT FIRE IS THE GREATEST HAZARD ABOARD SHIP。
第17题:
contaminating food with extinguishing agent
spreading through the engineering space
loss of stability
a grease fire in the ventilation system
第18题:
contaminating food with extinguishing agent
spreading through the engineering space
causing loss of stability
a grease fire in the ventilation system
第19题:
water
foam
the range hood extinguishing system
fire dampers
第20题:
a new bacteria colony should be put into the plant in advance
the disinfection chemicals should be always used
the air blower should be started and keep running in advance
the nutrient for bacteria should put into plant in advance
第21题:
allow the exhaust fans to remove smoke
extinguish the fire by carbon monoxide smothering
prevent additional oxygen from reaching the fire
protect fire fighting personnel from smoke
第22题:
cooking always kills the bacteria in food
cooking can make the food become dry
the fire in cooking can kill bacteria
under the right conditions, cooking will kill bacteria
第23题:
different and expensive in different seasons
similar and expensive in different season
seasoned and expensive
eaten with spices and thus expensive