Kitchen Knowledge
Food Safety
Meal Planning
Nutrition Labels
Portion Control
100
The kitchen utensil used to break an egg into or hold small amounts of ingredients
What is a custard cup?
100
Common food-borne illness found in raw eggs and poultry
What is salmonella?
100
Forks should be located on this side of the dinner plate
What is the left side?
100
Two pieces of information that the consumer gets from a UPC (bar code)
What is the food item and its price?
100
The palm of your hand is equal to this portion of meat
What is 3 ounces?
200
1/3 cup doubled
What is 2/3 cup?
200
40-140 degrees is known as this
What is the Danger Zone?
200
The guide that helps a person make wise food choices to get necessary nutrients
What is My Pyramid?
200
How you tell what is the main ingredient in a food
What is its listed first on the list of ingredients?
200
The percentage of adults in the United States that are overweight
What is 60%?
300
The kitchen utensil used to level powdered sugar in a dry measuring cup
What is a straight edge metal spatula?
300
The term used to describe foods that spoil easily
What is perishable?
300
The four food groups in My Pyramid represented in lasagna
What are grain, meat, vegetable, and milk?
300
Too much sodium can lead to this serious health issue
What is high blood pressure?
300
The tip of your thumb to the first joint is equal to this portion
What is 1 teaspoon?
400
Half of 1/4 teaspoon
What is 1/8 teaspoon?
400
Transfer of harmful bacteria to a clean food from a contaminated work surface
What is cross contamination?
400
The five principles of meal planning (hint: paper plates)
What are variety of colors, shapes, flavors, textures, and temperatures?
400
Two pieces of information at the top of a nutrition facts label
What are serving size and number of servings?
400
Two tips to help with portion control
What are use smaller plates, don't eat out of a bag, use single serving foods, eat three meals a day, add more salads/fruits/,eat slowly
500
Three pieces of information that a recipe should have
What is title, list of ingredients, amounts of ingredients, instructions, equipment, cooking temperature, cooking time, yield (servings)
500
An organism or substance that invades the body and damages its cells
What is pathogen?
500
Three things a balanced meal should have
What are meat/protein, grain, vegetable/fruit?
500
The term "hydrogenated" means there is this type of fat
What is Trans Fat?
500
How a dinner plate should be divided
What is 1/2 vegetables, 1/4 protein/meat, and 1/4 starch/grain?
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