Show:
Food Guide
Food Safety
Measuring
Kitchen Safety
Miscellaneous
100
This is the current US food guide.
What is MyPlate?
100
These are harmful substances.
What are contaminants?
100
This is what you use to level off ingredients.
What is a metal spatula?
100
When using knives, you always cut this way.
What is cut away from yourself?
100
This is the most important meal of the day.
What is breakfast?
200
These are the five food groups.
What are fruits, vegetables, grains, protein foods, and dairy?
200
This is the sickness caused from eating contaminated food.
What is foodborne illness?
200
You measure this by pouring it into a liquid measuring cup and checking it at eye level.
What are liquid ingredients like milk, water, oil, etc.?
200
Always turn these inward so they cannot get bumped.
What are pan or pot handles?
200
T. and tbsp. are the abbreviations from this word.
What is tablespoon?
300
These are no longer a food group but are important because they provide essential nutrients.
What are oils?
300
These are the three types of food contaminants.
What are physical, chemical, and biological?
300
You measure this by scooping it up with a dry measuring cup and then leveling it off.
What are sugar, chocolate chips, whole oats, etc.?
300
Always put hot pans on these to prevent damage to counters and other surfaces.
What are hot pads, trivets, or the stove?
300
This is how many teaspoons are in a tablespoon.
What is three teaspoons?
400
These two food groups have recommendations for their subgroups.
What are grains and vegetables?
400
Frozen foods should be thawed in this because leaving food on the counter at room temperature can cause this.
What is refrigerator because room temperature allows bacteria to grow rapidly?
400
You measure these by spooning them into a dry measuring cup and leveling them off.
What are flour, powdered sugar, cocoa powder, spices, etc.?
400
This is used to protect your hand when removing hot things from the microwave or oven.
What are oven mitts or pot holders?
400
This is how many meals and snacks you eat throughout the day and when you eat them.
What is a meal pattern?
500
These are the amounts of the fruits, vegetables, and dairy group I need each day.
What are 1.5 or 2 cups; 2, 2.5, or 3 cups; and 3 cups?
500
This is the temperature danger zone and why it is called this.
What is 40 to 140⁰F because bacteria grow rapidly within this range?
500
You measure this ingredient by packing it into a dry measuring cup, leveling it off, and scraping it out with a rubber scrapper.
What are semi-liquid ingredients like shortening, yogurt, sour cream, applesauce, etc.?
500
When cutting, you always use the right size of these and one of these to protect the counter.
What is the right size knife and a cutting board?
500
This is how many tablespoons are in a cup.
What is sixteen tablespoons?