SUBJECTS
|
BROWSE
|
CAREER CENTER
|
POPULAR
|
JOIN
|
LOGIN
Business Skills
|
Soft Skills
|
Basic Literacy
|
Certifications
About
|
Help
|
Privacy
|
Terms
|
Email
Search
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. An illness that results from eating contaminated foods
Sanitizing
Foodborne illness
Sanitizing
Water Activity
2. Disease-producing organism - such as bacteria - viruses - parasites - or fungi
Pathogens
Fungi
Safe Foods
Viruses
3. 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
Sanitizing
potentially hazardous foods
Temperature danger zone
Pest Management
4. Foods that - because of conditions or the nature of the food itself - provide a friendly environment for the rapid growth of pathogens.
potentially hazardous foods
Bacteria
Temperature danger zone
Viruses
5. The living organisms found in or on foods that can make you sick
Biological Hazards
Chemical Hazards
Safe Foods
Chemical Hazards
6. The living organisms found in or on foods that can make you sick
Sanitizing Solution
Temperature danger zone
Viruses
Biological Hazards
7. Foods that won't make you sick or hurt you when you eat them
Safe Foods
Parasites
Temperature danger zone
potentially hazardous foods
8. Single-celled organisms that can live in food or water and also on our skin or clothing
Sanitizing
Bacteria
potentially hazardous foods
Sanitizing Solution
9. Disease-producing organism - such as bacteria - viruses - parasites - or fungi
Viruses
Pest Management
Pathogens
Water Activity
10. Using either heat or chemicals to reduce the number of disease-causing organisms on a surface
Sanitizing
Cross-Contamination
Parasites
potentially hazardous foods
11. 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
Biological Hazards
Chemical Hazards
Cross-Contamination
Bacteria
12. Multi-celled organisms that are far larger than either bacteria or viruses.
Parasites
Fungi
Temperature danger zone
Viruses
13. Toxins such as metals - cleaning compounds - food additives - and fertilizer found in food waste
Physical Hazards
Bacteria
Chemical Hazards
Fungi
14. 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.
Safe Foods
Pest Management
Water Activity
Sanitizing Solution
15. 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
Water Activity
Pathogens
Water Activity
Fungi
16. Using either heat or chemicals to reduce the number of disease-causing organisms on a surface
Sanitizing
Physical Hazards
Cross-Contamination
Pest Management
17. Foods that - because of conditions or the nature of the food itself - provide a friendly environment for the rapid growth of pathogens.
Biological Hazards
potentially hazardous foods
Viruses
Fungi
18. 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
Pest Management
Bacteria
potentially hazardous foods
Foodborne illness
19. Object that falls into food and can cause injury or illness
Parasites
Pest Management
Physical Hazards
Parasites
20. Foods that won't make you sick or hurt you when you eat them
Bacteria
potentially hazardous foods
Safe Foods
Parasites
21. 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
Chemical Hazards
Temperature danger zone
Biological Hazards
22. A solution made by mixing water and a chemical sanitizer
Temperature danger zone
Sanitizing Solution
Water Activity
Sanitizing
23. Temperature ranger from 40F to 140F in which disease causing organisms thrive
Sanitizing Solution
Temperature danger zone
Water Activity
Physical Hazards
24. Toxins such as metals - cleaning compounds - food additives - and fertilizer found in food waste
Physical Hazards
Sanitizing Solution
Chemical Hazards
Safe Foods
25. Temperature ranger from 40F to 140F in which disease causing organisms thrive
Fungi
Temperature danger zone
potentially hazardous foods
potentially hazardous foods
26. Single-celled organisms that can live in food or water and also on our skin or clothing
Pest Management
Sanitizing Solution
Bacteria
Pathogens
27. Biological hazards that can cause illness when they invade a cell and trick the cell into making more viruses
Water Activity
Viruses
Biological Hazards
Foodborne illness
28. Object that falls into food and can cause injury or illness
Physical Hazards
potentially hazardous foods
Viruses
Water Activity
29. Biological hazards that can cause illness when they invade a cell and trick the cell into making more viruses
Temperature danger zone
Viruses
potentially hazardous foods
Foodborne illness
30. An illness that results from eating contaminated foods
Foodborne illness
Bacteria
Sanitizing
Safe Foods
31. A solution made by mixing water and a chemical sanitizer
Pest Management
Physical Hazards
Sanitizing Solution
Cross-Contamination
32. 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
Water Activity
Parasites
Fungi
33. Multi-celled organisms that are far larger than either bacteria or viruses.
potentially hazardous foods
Sanitizing
Parasites
Sanitizing Solution
34. 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
Water Activity