Life Management
Careers
Nutrition
Clothes & Nutrition
Bonus
100

What is the first step to the decision making process?

State the situation/problem

100

___ is the process of finding out all you can about a career. 

A. Job opening

B. Entrepreneur 

C. Career Research

Career Research 

100

To measure flour what kitchen equipment should you use

Dry measuring cups

100

The backstitch is the ____ Stitch 

a. Weakest

b. strongest

c temporary 

Strongest

100

Putting off tasks

Procrastinate 

200

A person who donates their time without being paid?

Volunteer 

200

 A person who starts and runs his own business

Entrepreneur 

200

Sixty minutes of ______ is recommended 

Exercise 

200

The hole at the top of the sewing needle is called 

A. Slot

b. Hole

c. Eye

Eye

200

Process of sending and receiving messages 

a. Conversation 

b. Communication

c. nonverbal communication

Communication 

300

What is the final step to the decision making process?

Evaluate 

300

What should you not do on a job interview?

Chew gum, not make eye contact, sloppy handshake

300

Eggs are part of what food group

Protein

300

What is the simplest stitch?

A. Overcast

B. Running

C. Backstitch

Running 

300

Messages sent without words

Nonverbal communication

400

A member of a city, state, or country is called?

Citizen 

400
What is the best place to search for a job?

Newspaper, internet, career placement office 

400

What kitchen tool should you use when making biscuits and pies to cut in shortening to the flour

Pastry blender 

400

Along with eating healthy a person should include ____ as well

Exercise

400

Give me an example of body language

Winking, smiling, scrunching eyebrows 

500

Ranking in importance 

A. Creating a ladder 

B. Sequencing 

C. Prioritize 

Prioritize 

500

How should you dress on a job interview?

Formal, Professional

500

Half of "MyPlate" should be what two food groups

Fruits and vegetables

500

Milk is important for your _____

Bones and teeth

500

What is the danger zone for foodborne illnesses 

A. 40- 140 degrees 

B. 140-160 degrees

C. 160-200 degrees 

both a and c 

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