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