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