🌍 Bye-Lingual Barrier · JK — Ship's Cook Interview Prep

What's inside

Two files, one workbook — study on screen, then write it out by hand. / Два файла — один сборник: сначала изучаешь на экране, потом закрепляешь письменно.

Interactive Lesson · .html

Study online

4 tabs: Questions, Vocabulary, Phrases, Quiz
Native English audio on every question (en-GB)
15-question quiz with instant bilingual feedback
Works on phone, tablet, or laptop — no login

Printable Workbook · .pdf

Write it out

Same 21 questions with sample EN/RU answers
Blank lines under each question for your own answer
Full galley vocabulary and phrase bank, print-ready
Quiz + answer key at the back

Interview Questions

Galley Terms

Useful Phrases

Quiz Questions

TOPICS COVERED

HACCP

MARPOL Annex V

STCW III/2

Food Safety

Menu Planning

Galley Hygiene

Dietary Needs

See a sample question

Straight from the workbook — every other question follows this exact format. / Прямо из сборника — в этом же формате все остальные вопросы.

Question 05

What are the correct food storage temperatures?

Каковы правильные температуры хранения продуктов?

Sample answer: Frozen food must be stored at minus 18°C or colder. Chilled food must be stored between 1 and 5°C. Hot food held for service must be kept above 63°C. I check and record fridge and freezer temperatures daily.
Замороженные продукты — минус 18°C и ниже. Охлаждённые — 1-5°C. Горячая пища при подаче — выше 63°C. Ежедневно проверяю и записываю температуры.

▸ INTERVIEW TIP: Know the danger zone (5-63°C) cold — it comes up constantly.