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Test your basic knowledge |
Kitchen Basics Sanitary Food Handling
Start Test
Study First
Subjects
:
hospitality
,
cooking
Instructions:
Answer 34 questions in 15 minutes.
If you are not ready to take this test, you can
study here
.
Match each statement with the correct term.
Don't refresh. All questions and answers are randomly picked and ordered every time you load a test.
This is a study tool. The 3 wrong answers for each question are randomly chosen from answers to other questions. So, you might find at times the answers obvious, but you will see it re-enforces your understanding as you take the test each time.
1. Object that falls into food and can cause injury or illness
Physical Hazards
potentially hazardous foods
Chemical Hazards
Temperature danger zone
2. Using either heat or chemicals to reduce the number of disease-causing organisms on a surface
Fungi
Sanitizing
Bacteria
Biological Hazards
3. Biological hazards that can cause illness when they invade a cell and trick the cell into making more viruses
Pathogens
Safe Foods
Viruses
Safe Foods
4. Foods that - because of conditions or the nature of the food itself - provide a friendly environment for the rapid growth of pathogens.
Temperature danger zone
potentially hazardous foods
Safe Foods
Sanitizing Solution
5. Approach to controlling and eliminating rodents - insects - other pests from the kitchen by keeping the kitchen clean; maintaining the building especially doors - windows - roof - and drains; covering garbage and using pesticides when necessary
Safe Foods
Pest Management
Physical Hazards
Parasites
6. A solution made by mixing water and a chemical sanitizer
potentially hazardous foods
Pest Management
Temperature danger zone
Sanitizing Solution
7. Temperature ranger from 40F to 140F in which disease causing organisms thrive
Parasites
Foodborne illness
Temperature danger zone
Chemical Hazards
8. A solution made by mixing water and a chemical sanitizer
Sanitizing Solution
Pest Management
Viruses
Sanitizing
9. Foods that won't make you sick or hurt you when you eat them
Sanitizing Solution
Fungi
Safe Foods
potentially hazardous foods
10. An illness that results from eating contaminated foods
Foodborne illness
Physical Hazards
Biological Hazards
Fungi
11. Measurement of the amount of moisture available in a food; the scale runs from 0 to 1.0 - with water at 1.0 and potentially hazardous foods at .85 or higher.
Cross-Contamination
Cross-Contamination
Water Activity
Fungi
12. Using either heat or chemicals to reduce the number of disease-causing organisms on a surface
Sanitizing
Pathogens
Viruses
Foodborne illness
13. Single-celled or multi-celled organisms. May be beneficial; such as mold used to produce cheese; may be a biological hazard - such as a fungus that causes a foodborne illness
Fungi
Cross-Contamination
Sanitizing
Sanitizing
14. Temperature ranger from 40F to 140F in which disease causing organisms thrive
Physical Hazards
Temperature danger zone
Fungi
Pest Management
15. Toxins such as metals - cleaning compounds - food additives - and fertilizer found in food waste
Biological Hazards
Chemical Hazards
Fungi
Pathogens
16. Object that falls into food and can cause injury or illness
Pathogens
Chemical Hazards
Physical Hazards
Water Activity
17. Single-celled organisms that can live in food or water and also on our skin or clothing
potentially hazardous foods
Water Activity
Bacteria
Temperature danger zone
18. Disease-producing organism - such as bacteria - viruses - parasites - or fungi
Pest Management
Pathogens
Biological Hazards
Parasites
19. Foods that won't make you sick or hurt you when you eat them
Pathogens
Viruses
Temperature danger zone
Safe Foods
20. Contamination of food that occurs when safe food comes in contact with biological - physical - or chemical hazards while it is being prepared cooked - or served
Cross-Contamination
Sanitizing Solution
Sanitizing Solution
Pest Management
21. Toxins such as metals - cleaning compounds - food additives - and fertilizer found in food waste
Cross-Contamination
Chemical Hazards
Sanitizing
Biological Hazards
22. Measurement of the amount of moisture available in a food; the scale runs from 0 to 1.0 - with water at 1.0 and potentially hazardous foods at .85 or higher.
Fungi
Viruses
Water Activity
potentially hazardous foods
23. Disease-producing organism - such as bacteria - viruses - parasites - or fungi
Sanitizing
Sanitizing
Cross-Contamination
Pathogens
24. Contamination of food that occurs when safe food comes in contact with biological - physical - or chemical hazards while it is being prepared cooked - or served
Chemical Hazards
Cross-Contamination
Sanitizing Solution
Temperature danger zone
25. The living organisms found in or on foods that can make you sick
Biological Hazards
Chemical Hazards
Foodborne illness
Fungi
26. The living organisms found in or on foods that can make you sick
Biological Hazards
Water Activity
Pathogens
Sanitizing
27. Multi-celled organisms that are far larger than either bacteria or viruses.
Viruses
Parasites
Pest Management
Water Activity
28. Single-celled or multi-celled organisms. May be beneficial; such as mold used to produce cheese; may be a biological hazard - such as a fungus that causes a foodborne illness
Fungi
Pathogens
Viruses
Parasites
29. Single-celled organisms that can live in food or water and also on our skin or clothing
potentially hazardous foods
Bacteria
Biological Hazards
Pathogens
30. Multi-celled organisms that are far larger than either bacteria or viruses.
Parasites
Cross-Contamination
Sanitizing
Viruses
31. Foods that - because of conditions or the nature of the food itself - provide a friendly environment for the rapid growth of pathogens.
Biological Hazards
Physical Hazards
Pathogens
potentially hazardous foods
32. An illness that results from eating contaminated foods
Cross-Contamination
Foodborne illness
Bacteria
Water Activity
33. Biological hazards that can cause illness when they invade a cell and trick the cell into making more viruses
Cross-Contamination
Parasites
Viruses
Pathogens
34. Approach to controlling and eliminating rodents - insects - other pests from the kitchen by keeping the kitchen clean; maintaining the building especially doors - windows - roof - and drains; covering garbage and using pesticides when necessary
Bacteria
Bacteria
Water Activity
Pest Management