World of Work
Labratory
Nutrition
Actions in the Kitchen
Contamination/Allergens
100
It is important to start the interview with a good "🤝"
Handshake
100
Name 2 things you wear in the lab.
Safety goggles, lab coat, etc.
100
Which of the following is a good source of vitamin C?
a) Spinach
b) Oranges
c) Eggs
d) Chicken breast
B, Oranges
100
Name one action for when you make pasta
To boil (the water), To stir, To add (the pasta)
100
Cross ____ is the physical movement or transfer of harmful bacteria from one person, object, or place to another
Contamination
200
What is another word for CV?
Resume
200
What do you use to add heat to a chemical reaction?
Bunson Burner
200
What has more calories: 1g of fat or 1g of protein
1g of fat
200
Describe 2 actions of making a smoothie with a blender.
Put the fruit in
Pour in liquid/ Pour out the smoothie
Scoop protein powder
Blend everything
200
How long can uncooked chicken be in the refrigerator before it is spoiled/ it goes bad?
1-2 days
300
Think of three possible answers to "What are your strengths?"
I am hard-working, I work well in a team, I am flexible, I am a good problem-solver, etc.
300
What is the purpose/use of an Erlenmeyer flask
To mix or to swirl the solution
300
What is the nutriscore of this food?
A
300
My sister likes to _____ cakes and pastries.
Bake
300
What are 3 things you can do to prevent cross-contamination?
Wash your hands, Use different cutting boards, separate foods, manage the refrigerator, etc.
400
At the end of the interview, you say, "Thank you for your _____"
Time
400
What tool do you use to measure weight?
The scale.
400
What is the main purpose of carbohydrates in the body?
Energy
400
What is this action? (With the salt)
To pinch (the salt)
400
Name 2 effects/symptoms of eating spoiled food.
Upset stomach, Vomiting, Diarrhea, etc.
500
Think of 2 suitable questions to ask at the end of an interview
I judge the answers
500
What is this called?
Graduated Cylinder
500
What are the 4 important nutrients?
carbohydrates, fats, proteins and minerals
500
Name 3 actions that can be preformed with a knife
Chop, Cut, Slice, Mince, (Not stab)
500
Name the 3 categories of allergens that come from the ocean. (Example: Not seafood or crab)
Crustaceans (Prawns, crabs, and oysters)
Mollusks (Mussel and oysters)
Fish