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






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






3. 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






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






5. 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.






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






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






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






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






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






11. 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






12. 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






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






15. An illness that results from eating contaminated foods






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






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






18. 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






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






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






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






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






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






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






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






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






28. An illness that results from eating contaminated foods






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






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






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






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






33. 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






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