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






2. 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






3. 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






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.






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






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






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






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






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






10. An illness that results from eating contaminated foods






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






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






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






14. 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






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






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






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






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






19. 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.






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






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






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






23. An illness that results from eating contaminated foods






24. 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






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






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






27. 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






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






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






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






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






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






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






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