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