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. 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






2. 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.






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






4. An illness that results from eating contaminated foods






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






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






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






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






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






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






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






12. 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






13. An illness that results from eating contaminated foods






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






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






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






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






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






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






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






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






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






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






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






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






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






30. 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






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






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






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