Test your basic knowledge |

Kitchen Basics Sanitary Food Handling

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. 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.






2. Multi-celled organisms that are far larger than either bacteria or viruses.






3. Using either heat or chemicals to reduce the number of disease-causing organisms on a surface






4. Temperature ranger from 40F to 140F in which disease causing organisms thrive






5. Using either heat or chemicals to reduce the number of disease-causing organisms on a surface






6. An illness that results from eating contaminated foods






7. Foods that - because of conditions or the nature of the food itself - provide a friendly environment for the rapid growth of pathogens.






8. Biological hazards that can cause illness when they invade a cell and trick the cell into making more viruses






9. Disease-producing organism - such as bacteria - viruses - parasites - or fungi






10. Toxins such as metals - cleaning compounds - food additives - and fertilizer found in food waste






11. 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






12. The living organisms found in or on foods that can make you sick






13. Object that falls into food and can cause injury or illness






14. Foods that won't make you sick or hurt you when you eat them






15. Toxins such as metals - cleaning compounds - food additives - and fertilizer found in food waste






16. Temperature ranger from 40F to 140F in which disease causing organisms thrive






17. Foods that - because of conditions or the nature of the food itself - provide a friendly environment for the rapid growth of pathogens.






18. A solution made by mixing water and a chemical sanitizer






19. Single-celled organisms that can live in food or water and also on our skin or clothing






20. Single-celled organisms that can live in food or water and also on our skin or clothing






21. 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






22. The living organisms found in or on foods that can make you sick






23. Biological hazards that can cause illness when they invade a cell and trick the cell into making more viruses






24. Disease-producing organism - such as bacteria - viruses - parasites - or fungi






25. Object that falls into food and can cause injury or illness






26. 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






27. Multi-celled organisms that are far larger than either bacteria or viruses.






28. An illness that results from eating contaminated foods






29. 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






30. Foods that won't make you sick or hurt you when you eat them






31. 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






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.






33. A solution made by mixing water and a chemical sanitizer






34. 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