Kitchen Smarts
Menu Planning
Smart Shopping
Making Healthy Choices
Keeping It Safe
100
True or False:
All recipes have to be followed exactly
False
100
You want to plan a healthy breakfast. A good rule of thumb is to include how many food groups?
At least 3
100
True or False:
Your should always compare retail prices to be sure you're getting the best deal.
False. Compare unit prices to make sure you're comparing "apples to apples".
100
Give an example of a healthy (everyday) vs. less healthy (sometimes) choice in the fruit group.
Example: apples vs. apple pie
100
We should wash our hands with soap and warm water for at least this long.
20 seconds
200
You decide to make barley jambalaya tonight. You gather all your ingredients but realize you don't have any bell peppers. You don't have time to go to the store. What do you do?
Use another vegetable or leave it out.
200
Give one example of a healthy snack you could plan and make at home.
Any reasonable answer that contains 2 food groups
200
You find a bag of apples with a lower unit price than loose apples. You are trying to decide whether this a is a good buy. Name two things you may consider other than price.
Any reasonable answer such as whether or not you can use them before they spoil, if you have space to store them etc.
200
If a food is a whole grain, a whole grain ingredient will be listed where on the ingredient list?
The first ingredient
200
Name three ways to thaw frozen foods safely.
Refrigerator
Cold water
Microwave
300
Name one reason you would want to use mise en place.
Saving time when cooking
Making sure you have everything you need before you start
Preventing mistakes
300
What are the benefits of planning meal in advance?
Less food waste
Stretching ingredients across meals
Saving time etc.
300
What are two nutrients you would want to limit when shopping for dairy foods?
Saturated fats and added sugars
300
How many calories are in this entire package?
500 calories
300
How do you cut round foods, like an onion, safely?
Cut it in half to create a flat surface.
400
Name one meal you could make using a framework instead of an exact recipe.
Pasta
Stir Fry
Casserole
Soup etc
400
It's "clear the pantry" night! Name three things you might want to keep in your pantry to help create a nutritious meal.
Canned protein, fruits, and vegetables
Whole grain pasta or rice
Oils
Spices etc.
400
Name 2 ways to save money on fruits and vegetables.
Comparing prices for fresh, frozen, and canned fruits and vegetables
Buying in season
Buying produce in its most whole form etc.
400
True or False:
We know that wheat bread is a whole grain.
We can't determine a food is a whole grain just by the name. We have to check the ingredient list and see what is listed as the first ingredient.
400
The safest way to ensure meat or poultry is fully cooked is to use this.
A meat thermometer.
500
What's one of the most important things we can do to prevent the spread of foodborne illness when cooking?
Wash our hands
500
Name 2 of your favorite menu planning tips or tricks.
"Cook once eat twice"
Taking stock of ingredients you have on hand
Planning to use leftover veggies in another meal, etc.
500
Name 2 ways to save money on food before you even enter the store.
Making a menu plan that uses what you already have on hand
Using a list
Cutting coupons
Checking sales flyers etc.
500
Give two examples of foods in the protein group that are lower in "unhealthy fats".
Beans
Lentils
Nuts
Fish
Chicken with the skin removed etc.
500
Jane only has one cutting board. She needs to use it to cut both vegetables and meat. What should she do?
Cut the vegetables first then cut the meat.
*or*
Cut the meat first, sanitize the board, then cut the vegetables.