Safety & Sanitation
This is the risk of bacteria from raw meat touching ready-to-eat food.
Cross contamination
This technique means cutting food into cubes.
Dicing
Which macronutrient gives the body energy?
Carbohydrates
What does “al dente” mean?
Cooked but still firm
Name one way to reduce food waste at home
Use leftovers, freeze foods, plan meals
Why is hand sanitizer not a substitute for washing hands before food preparation?
It does not remove dirt or grease and does not kill all bacteria
What can you do to prevent your cutting board from slipping?
Damp cloth/paper towel underneath
This nutrient helps build and repair muscles.
Protein
Why should baking soda and baking powder NOT be guessed when using for baking
They affect how food rises; too much or too little changes texture and taste
Give one example of a budget-friendly protein.
Eggs, beans, peanut butter, tofu, canned tuna
Why should dishcloths and sponges be cleaned or replaced often?
They can trap moisture and bacteria, spreading contamination.
Why is a sharp knife safer than a dull knife?
Requires less force and is less likely to slip
Why is fiber important?
It helps move food through the digestive system
Why can illness still spread in a “clean-looking” kitchen?
Germs are invisible and can remain on surfaces
Why can meal planning be helpful?
Saves time, money, and reduces stress.
Why should food handlers avoid touching their face or hair while preparing food
Germs from the body can transfer to food and cause contamination
Why is it unsafe to thaw frozen meat at room temperature
The outside can enter the danger zone while the inside can still be frozen
If a snack is mostly carbohydrates, what should be added to make it more balanced?
Protein or healthy fats
Why should ingredients be gathered and prepared before cooking?
To prevent mistakes and save time during cooking
Why is cooking from scratch often cheaper than buying ready-made-foods?
Raw ingredients usually cost less per serving
How does rushing during food preparation increase safety risks?
Leads to skipped steps, poor handwashing, and accidents.
Where should raw meat be stored in the fridge and why
Bottom shelf to prevent juices from dropping onto other foods.
Give two reasons why teens need more nutrients than younger children.
Growth, development, higher energy needs.
What does it mean when a recipe says “mix until just combined”?
Stop mixing as soon as ingredients are combined to avoid overmixing
Why is it important to consider portion size when budgeting meals?
Oversized portions increase food costs and waste.