Food Allergies
Nutrition/MyPlate
Safety and Sanitation
Measurements/Conversions
Food Costing
100

This is the easiest way to prevent a food allergy reaction.

What is Avoiding 

100

What would be healthier in a MyPlate meal? Whole wheat crackers or regular crackers?

What is Whole wheat crackers 

100

When should you clean your sharp knives/objects after cooking a meal?

What is first.
100

Tsp often refers to ___

Teaspoon 

100

Is it cheaper to eat in and make your own meals OR to go out?

What is Eat in and make your own meals

200

This is the type of allergic reaction where you have trouble breathing. 

What is anaphylactic shock

200

Name two types of protein that can be counted in your MyPlate (that are not meat)

Example: Beans, seafood, nuts, eggs, peas, and etc.

200

What temperature should chicken be cooked to?

What is 160 degrees F.

200

8 quarts is = to ___ gallons

What is 2 gallons

200

Your leftover food must be stored in a ____ container.

What is airtight 
300

How many people suffer from food allergies?

What is 1 in 25

300

How many ounces of grains should you eat/day.

What is 3 ounces.

300

This foodborne-illness is caused from raw/undercooked eggs or poultry

What is Salmonella 

300

32 ounces is = to ___ lbs

What is 2 lbs

300
What is a recipe yield?

How much a recipe makes

400

What is the most common food allergy?

What is Peanuts

400

How many cups of fruit should someone ages 13-25 eat/day?

What is 1-1.5 cups

400

How long should you wash your hands with hot, soapy water?

What is 20-30 seconds

400

This is used to measure the capacity of smaller objects

What is a Fluid oz

400

What is physical inventory?

The number of each item in a restaurant 

500

What protein is involved in food allergies?

What is Immunoglobulin

500

How many cups of dairy to young adults need/day?

What is 3 cups.

500

This gas is created when you mix chlorine any any product contacting ammonia

What is Deadly gas

500

There are ___ ounces in a gallon.

What is 128 ounces/gallon

500

What is the formula for calculating food costing?

Inventory + purchases = total food available - closing inventory

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