Looking back, the oil was left heating on a high flame while the cook went to check the chart. What lesson should the crew take from this?

A. The lesson is to always fry food at the highest possible heat to cook faster and reduce time at the stove

B. The lesson is to avoid cooking on boats altogether

C. The fire was unavoidable bad luck — there is nothing to learn from it

D. Never leave hot oil or an open flame unattended, even for a moment — this is one of the most common causes of boat fires. Use a low-medium heat for frying and stay by the stove the whole time it is on

A. Run for the fire extinguisher first, before telling anyone

B. Throw water on the pan to put it out

C. Grab the pan and carry it up on deck

D. Shout "FIRE!" so everyone knows, then turn off the gas/stove if you can reach it safely without leaning over the flames

A. Open all hatches and ports first to clear smoke before doing anything else

B. Pour a fizzy drink on the flames — it will douse them like water

C. Pull out the fire blanket, hold it in front of you like a shield, and lay it gently over the pan to cut off the air supply. Leave it in place — do not peek

D. Use the fire extinguisher pointed directly at the pan from close range