Show:
Produce Preparation
Food Decisions
Kitchen Basics
Nutrition Basics
Health & Wellness
100
A fruit that has reached its full size and color.
What is a mature fruit?
100
A product of agriculture, often surplus food purchased from farmers.
What is a commodity?
100
Read the label, keep in original containers, and never mix.
What are guidelines for using household chemicals?
100
Sugar, starch, and fiber.
What are forms of carbohydrates?
100
The acronym for the USDA.
What is the United States Department of Agriculture?
200
A chemical reaction in which oxygen in the air reacts with an enzyme in the fruit and turns it brown.
What is enzymatic browning?
200
The last day on which the product will still have high quality.
What is use-by date?
200
Where bacteria multiples rapidly.
What is the temperature (food) danger zone?
200
Absorbs fat-soluble vitamins, serves as an energy reserve, a component of cell membranes, and protects the organs.
What are functions of fat?
200
Grains, vegetables, fruits, milk, meat and beans, and fats and oils.
What are the groups on the food guide pyramid?
300
When a mature fruit reaches its peak of flavour and is ready to eat.
What is a ripe fruit?
300
Basic items that are used on a regular basis, such as milk, eggs, bread, and cereal.
What are staples?
300
Cabinets, countertops, flooring, lighting, and appliances.
What are kitchen components?
300
8-12 cups.
What is the amount of cups of water teens and adults should drink daily?
300
3-5 servings
What is the serving size for the vegetable group?
400
A drupe.
What is a fruit that has a single hard seed and a pit or stone in the middle?
400
Unit price.
What is the price per ounce, quart, pound or other unit of an item?
400
Emergency care that is performed on someone who is choking?
What is the Heimlich maneuver?
400
Three types of monosaccharides.
What are glucose, fructose, and galactose?
400
2-4 servings
What is the serving size for the milk group?
500
A tuber.
What is a large underground stem that stores nutrients?
500
Budget.
What is a plan for managing money?
500
The four basic food safety rules.
What are keep yourself and your kitchen clean, do not cross-contaminate, cook food thoroughly, and refrigerate food promptly?
500
Three types of disaccharides.
What are sucrose, lactose, and maltose?
500
The benefits of being a vegetarian.
What is cost, ecology, healthy, animal rights?