First Aid
Safety
More Safety
Cooking Method
My Plate
Veggies
Snack Bar
100
List 3 common hazards in cooking
Burns, scalds, cuts, choking, allergic reactions
100
First thing to do before handling food
Wash hands
100
A Scout uniform piece that is best to use as a sling, bandage or headband
Neckerchief
100
Cook food in hot water
Boil
100
The five food groups are _____
Fruit, vegetables, dairy, protein and grain.
100
I am orange and crunchy
Carrot
100
The most common type of cookie
Chcoolate Chip
200
Burn caused by hot water or steam
Scalds
200
Do this to long hair when handling food
Pull it back in a ponytail, a braid or wear a hat to avoid hair interference while cooking
200
The most common food allergies
Peanut, milk, egg, shellfish, tree nuts, wheat and soy
200
Cook food with minimal cooking oil in a frying pan
Pan-fry or saute
200
Name 3 examples of dairy
Whey, casein, milk, cheese, cream, butter, buttermilk, yogurt
200
I am brown and I can be made into a lot of things
Potato
200
These grow on trees and comes in bunches
Bananas
300
The main symptom of choking is _____
Inability to breathe or talk.
May be accompanied by coughing. In severe cases, skin may turn blue.
300
Use these to move hot pots and pans
Potholders
300
Never use this to put out kitchen fires
Water
300
Use water vapor to cook food such as vegetables or tamales
Steam
300
Eggs are in this food group
Protein
Many people confused eggs as dairy since eggs can be found in the dairy section along yogurt and cheese.
300
I can turn into a pickle
Cucumber
300
Nacho ingredients
Tortilla chips, ground beef, cheese, beans, sour cream, avocado, green onions, jalapenos
400
Steps to treat a second-degree burn
-Place the burn area in cool water until the pain goes away
-Let the area dry
-Apply ointment only to minor burns
-Protect it with a sterile gauze pad to prevent infection
-Do not break blisters
400
To put out this type of fire you must smother it with a pan lid or baking soda
Grease fire
400
Salmonella, Escherichia coli (E. Coli) and Norovirus all cause what?
Food poisoning
400
An oven is the heat source for this cooking method
Bake, broil or roast
400
Almonds are in this food group
Protein
Most nuts, such as almonds, walnuts, and cashews, are botanically defined as seeds rather than fruit, and are a good source of PROTEIN
400
I look like broccoli but I am white
Cauliflower
400
This candy bar was named after a horse
Snickers
500
Describe/demonstrate the Heimlich maneuver
*
500
Don't let cooked food touch where raw food has been
Cross-contamination
500
Food left too long in the temperature "Danger Zone" of _____°F and _____°F can cause foodborne illness.
Bacteria in food grow rapidly between 41-135 °F
500
Cook below the boiling point, bubbles form slowly and break the surface
Simmer
500
Located on the back of food packages, this lists serving size, fat and sugar contents
Nutrition Fact Label
500
The vegetable that ancient Egyptians placed their right hand when taking an oath
An onion
500
The original 5 colors of M&M's
Red, yellow, purple, green and brown