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






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






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






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






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






6. An illness that results from eating contaminated foods






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






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






9. 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






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






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






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






13. 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






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






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






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






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






18. 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






19. An illness that results from eating contaminated foods






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






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






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






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






24. 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.






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






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






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






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






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






31. 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






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






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