Crew Trainer Practice Test

These questions are part of the practice quiz. Start practicing

• What is the time interval for dropping a batch of potatoes?
• Which weather primary factors most influence approach and landing performance?
• How do you identify and communicate a hazardous situation to the flight deck?
• How do you verify the correct door/exit status prior to takeoff and landing?
• How often should drink station ice bins be cleaned and sanitized?
• Which CRM competency is primarily about maintaining awareness of aircraft status, weather, and crew state to prevent errors?
• The children's cup holds how many ounces?
• If a galley fire cannot be controlled, what operational action should be considered?
• What temperature should walk-in coolers and reach-ins be kept at?
• Where should product and equipment temperatures be recorded?
• Large fry weight
• Prepared lettuce leaves are held for?
• Which statement about the bacon topping is correct?
• A bacon and cheese baked potato has 3 strips of bacon torn into how many pieces?
• When delivering a chicken sandwich to a serving tray, where should the sandwich be placed?
• What is the primary purpose of Crew Resource Management (CRM) in flight operations?
• What is the purpose of a fuel crossfeed and balance check during flight?
• How long should panned cheese be held before use?
• In addition to cheese, which condiments are on a double stack?
• What is the maximum hold time for chili meat?
• Which symptom should employees report to the operations leader?
• How should you handle a medical emergency involving a passenger with a contagious disease while on board?
• In a pre-flight briefing, what key information must be covered for safety-critical items?
• When mixing lettuce for blends, which ratio should be used for iceberg to romaine?
• What is the hold time for pre portioned fries?
• Which cup holds 10 oz?
• How does fatigue impact crew performance and what mitigations are typically used?
• Which statement best describes the purpose of the fuel crossfeed and balance check?
• What is the appropriate action if you identify a hazardous situation during flight?
• Who is typically responsible for calling “Cabin crew, prepare for landing”?
• What is the proper tool name used to wipe down the top and sides of the condiment stand?
• In flight operations, what does MEL stand for?
• When is it appropriate to use the interphone to inform the flight deck of a maintenance issue?
• All freezers are what temperature?
• Which fry weighs 6.2 ounces?
• What is the hold time for cooked French fries?
• Which button is associated with a 1-minute timer?
• What is the #1 cause of injuries in restaurants?
• What is the hold time for tortillas?
• What is the standard phraseology for requesting priority handling from ATC during an emergency?
• Small fry weight
• How should crew respond to a passenger safety concern about a potential hazard?
• All chicken must be served at what temperature?
• What is the proper sanitizer concentration?
• What is the grill temperature setting for grilled chicken?
• What color towel is used on tables and condiment stand?
• How long does it take to warm two dozen regular buns?
• How many fire extinguishers are in the store?
• How should crew manage cabin interruptions to maintain focus during critical operations?
• How should crew manage a disruptive passenger to maintain safety?
• Which CRM competency is primarily about maintaining awareness of aircraft status, weather, and crew state to prevent errors?
• How long should restroom cleaner soak on toilets and urinals?
• Which statement is true about taking out the trash?
• What is the recommended frequency for cleaning and sanitizing drink station ice bins?
• Which of the following is the correct range for the temperature of walk-in coolers and reach-ins?
• What is the cook time for a basket of natural cut French fries?
• What is the primary purpose of cross-checking fuel quantity before flight?
• Which sequence best describes the decision-making process integrated into flight crew actions during abnormal situations?
• What is used to measure the sanitizer solution?
• How often should the sanitizer solution at the 3-compartment sink be tested?
• Why are pre-flight security screenings and passenger screening important for crew safety?
• How do you report a defective emergency exit door to maintenance?
• Which cup holds 30 oz?
• Which of the following is the higher temperature among the two patty temps?
• Which statement best describes NOTAMs in preflight planning?
• What is a key consideration for maintaining dignity and safety for passengers with disabilities during boarding and service?
• Which cup has the smallest capacity?
• Medium fry weight
• What is a proper serving temperature for chili?
• What is the difference between Level 1 and Level 2 abnormal checklists?
• What is the serving temperature for chili and cheese sauce?
• Napkin holders should be filled to within ____ full.
• What steps should be taken if a door fogging issue is detected?
• What is the standard weight of a medium portion of Natural-cut fries?
• Define V speeds and explain their roles during takeoff.
• What is the maximum number of tomatoes that will fit in a 1/6 sized pan?
• The value cup holds how many ounces?
• Which is an example of a physical hazard that may cause food contamination?
• As dishes are removed from the wash sink, why are they rinsed?
• How many strips of bacon are used for topping a bacon and cheese potato?
• What is the importance of cabin securing procedures during turbulence?
• What is used to clean restroom surfaces?
• How many crispy chicken patties can be cooked in the pressure fryer?
• What is the proper serving temperature for a frosty dairy dessert?
• What is the ratio of iceberg lettuce to romaine lettuce when preparing lettuce blend?
• What is placed on the top tray covering the stack of prepped bacon trays?
• A medium portion of Natural-cut fries weighs how many ounces?
• The sterile cockpit concept is intended to minimize non-essential activities during which periods?
• FIFO stands for?
• Which item weighs 3.8 oz?
• Which statement about storage temperatures is true?
• Which of the following is a physical food hazard?
• How should crew prepare for a possible diversion and alternate airport decision?
• How should you verify fuel quantity and balance prior to flight?
• Which action should be taken when refilling a cold drink cup to maintain hygiene?
• Which hazard category is primarily responsible for foodborne illness?
• What is the hold time for panned cheese?
• What color towel is used on table legs and chairs?
• In the case of contagious disease on board, which sequence of actions adheres to policy?
• Napkin holders should be filled to within ____ full. Which is the correct height in inches?
• How often should the sanitizer at the sandwich station be replaced?
• In case of a medical event on board, what is the crew's immediate responsibility?
• What is the minimum cook time for a pot of Wendy's chili?
• What is the hold time for chicken?
• Where should newly delivered cans of chili base be stored?
• What is the role of the purser in coordinating cabin safety during abnormal situations?
• If Froesty re-run is permitted, what container should it be stored in?
• The large cup holds how many ounces?
• What is the proper use of life vests aboard aircraft over water?
• What documentation is typically filed when reporting a defective emergency exit door?
• What is the purpose of salting meat patties on the grill?
• What is the recommended approach when conveying a maintenance issue to the flight deck via interphone?
• Which storage practice helps maintain FIFO for chili base cans?
• Code for product rotation?
• Which document provides hazard information for chemicals used in the restaurant?
• What device is used to check sanitizer effectiveness?
• When preparing for a possible diversion, which items should be reviewed?
• What is the acceptable temperature range for products held in the walk-in cooler?
• Which button is associated with a 30-second timer?
• What documentation must be available for all chemicals used in the restaurant?
• What step ensures door status indicators reflect the correct status during a fogging issue?
• What does the Quick Reference Handbook (QRH) provide?
• Which cup holds 40 oz?
• NOTAM and why flight crew must review NOTAMs before departure?
• What is the appropriate action if you observe a hazardous situation during flight?
• Which value is the lower value between the small patty and large patty temperatures?
• Warming two dozen regular buns takes how long?
• Which item has a hold time of 3 hours?
• Which cleaner is used to clean the restroom mirrors?
• During an evacuation, which action is a standard emergency exit procedure for cabin crew?
• What color mop should you use for spot mopping the dining room?
• When cooking fries in a short fry basket, what is the minimum number of orders you may cook per basket?
• What should you use to wipe down the top and sides of the condiment stand?
• What should you do before handling tea liners?
• What is the hold time for potatoes?
• What is the difference between QRH and SOP, and when is each used?
• What tool is used to cool a full batch of chili?
• During decompression, what are the immediate crew actions?
• How long should you wash your hands properly?
• The medium cup holds how many ounces?
• What is used to clean the restrooms?
• During a cabin depressurization, which action is required of crew?
• What is the procedure for refills on cold drinks?
• Which cabin checks should be completed in preparation for takeoff?
• How should you verify approach briefing and runway analysis prior to landing?
• Which fry weighs 5 ounces?
• What procedure governs the use of oxygen masks for passengers during cabin depressurization?
• Aeronautical decision-making (ADM) is defined as:
• Before handling tea liners, which hygiene procedure is required?
• Which option correctly identifies the timer for the earliest setting (30 seconds)?
• Which option is a listed temperature for a large patty?
• What is the minimum amount of fries you may cook in a short fry basket?
• The junior cup holds how many ounces?
• What is the purpose of weight and balance checks before takeoff?
• Which button is associated with a 45-second timer?
• What is the concept of "sterile cockpit" and why is it critical in training?
• What is the upper end of the nugget fryer oil temperature range?
• Which is not an indicator that fries are done cooking?
• What is the nugget fryer oil temperature range?
• What is the purpose of using standard CRM phrases during cabin operations?
• Which elements should be included in a crew debrief after an incident?
• What action is taken if a cabin smoke detector is triggered at cruise altitude?
• What is the listed temperature for a cooked large meat patty?
• For spot cleaning in the dining room, which mop color is designated?
• Where should cheese be placed when it is ordered on a spicy chicken sandwich?
• What is the difference between the large patty temperature and the small patty temperature?
• Which are typical indicators of a possible security threat aboard?
• Which option lists a valid nugget fryer oil temperature range?
• What is the standard crew communications protocol when the captain issues an abnormal call?
• What is the minimum serving temperature for grilled chicken fillets?
• What is the lower end of the nugget fryer oil temperature range?
• For a frosty dairy dessert, which temperature is appropriate for serving?
• Define Threat and Error Management (TEM) and its role during flight.
• Which statement best describes the shelf life guidance for ground beef?
• What safety actions are emphasized during turbulence to prevent injuries?
• Which hazard is responsible for the majority of foodborne illness outbreaks?
• What happens if a required MEL item is inoperative and the flight is still operating?
• What is the maximum number of entrée salads that can be bagged in a plastic salad bag?
• Which option is a listed temperature for a small patty?
• What is the proper serving temperature of chili?
• Who should debrief findings be shared with after an incident?
• Why are meat patties salted on the grill?
• Name the four core CRM competencies that most programs emphasize.
• Restroom cleaner should soak on toilets and urinals for how long?
• How should crew properly store and secure hazardous goods in the cabin?
• What is the total cook time for a grilled chicken?
• What should be included in a post-flight debrief with the crew?
• How many rapi kools should be used to cool a full batch of chili?
• What food accessory comes with a full-sized BBQ Ranch Chicken Salad?
• What action should be taken if a hazardous goods leak occurs?
• What are common emergency exit procedures for cabin crew during an evacuation?
• What is the shelf life guidance for a case of ground beef?
• Restroom cleaner soaks for how long?
• Which of the following best describes TEM in flight operations?
• What is the standard interpretation of V1, VR, and V2 during takeoff?
• What is the hold time for chili meat?
• What is the listed temperature for a cooked small meat patty?
• The small cup holds how many ounces?
• What is the proper response to a fire in the galley?
• Value fry weight?
• During boarding, what should a safety briefing and demonstration cover?
• Which product should be used to clean restrooms and glass surfaces?
• For prepared lettuce leaves, what is the maximum holding time before use?
• What are the responsibilities of cabin crew to maintain cabin accessibility for passengers with disabilities?
• Which document records temperatures for products and equipment?