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