What are the two leading causes of Obesity in america?
Processed food and physical in activity
100
If raw meat has gone brown or grey is it cook-able?
No
100
In 1992, a woman spilled hot coffee in her lap at this fast food restaurant, resulting in third-degree burns that necessitated skin graft surgery. She was not lovin' it.
Mc Donalds
200
What is the holiday with the highest count of cooking related home fires?
Thanksgiving
200
What pathogenic bacteria is commonly found on raw chicken?
Salmonella
200
These types of fats can increase increase blood cholesterol and heart attack rates.
saturated and/or trans fats
200
If seafood smells fishy is it safe to eat?
No
200
This was the first fast food chain to add a salad bar.
Wendy's
300
This tool is essential for any one looking to handle hot foods, or handle hot pots and pans.
Oven mits
300
This happens when ready to eat foods like carrots come into contact with uncooked foods like raw meat.
Cross-contamination
300
This is an easy why to make chicken more healthy.
Trimming the fat off of it
300
How long can you store sea food in the refrigerator?
about two days, for longer storage wrap it up tightly and throw it in the freezer
300
This fast food chain is named after Glen Bell.
Taco bell
400
According to NFPA what is percent of people who get injured from home fires by trying to put the fire out them selves?
About half, 55% percent.
400
Just how long on average must we keep food above or below a specific temperature to kill bacteria on it?
about 15 seconds
400
This type of fat has been shown to decrease triglycerides and increase HDL-cholesterol levels, improves blood vessel elasticity and thins the blood, making it less likely to clot and block blood flow.
Fish oil/Omega-3 fatty acids
400
True or false. Pathogens are commonly associated with Fish.
True!
400
This is the home of the suicide burger.
Burger king
500
What is the recommended distance to keep children away when handling hot food or when around a hot stove?
3 feet
500
What is the recommended temperature that potentially hazardous food must be kept at or below in order keep it COOL and germ free?
At or below 41 degrees
500
What does a food that is Hyperpalatable contain that makes it so good?