Macronutrients
Which macronutrient is the body’s primary source of quick energy and is found in foods like rice and bread?
Carbohydrates
What is the common name for foodborne illness?
Name one food-marketing technique often used to attract children.
cartoon character, excitement, jingle
Which knife is most appropriate for chopping vegetables?
Chef's knife
According to Canada’s Food Guide, what portion of your plate should be vegetables and fruit?
half / 1/2
Name the macronutrient whose main role is building and repairing body tissues (muscle, enzymes).
Protein
Define the “Danger Zone” temperature range where bacteria multiply rapidly.
4-60 Celsius
Explain what the technique/phrase “Made with Whole Grains!” on a package could be
weasel words
What is the best technique for measuring flour?
spoon into a dry measuring cup, level off
Name two benefits of meal planning
save time and money, less food waste, can make healthier choices
Which macronutrient is important for insulating organs, providing long-term energy, and is found in oils, butter, and nuts?
Fat
List two actions you should take immediately if a grease fire starts on the stove.
cover with lid and smother with baking soda
turn power off
tell the teacher
Give an example of a marketing technique used on food packaging and explain how it could influence a consumer’s choice
Jingles, ideal family life, excitement, star power/celebrity endorsement, band wagon, put downs, facts and figures, heart strings, cartoon characters, weasel words
How many teaspoons are in one tablespoon?
3
Give an example of a balanced make-ahead meal that includes whole grains, protein, and vegetables or fruit.
example: whole grain rice, chicken, and mixed veggies
Give one example of a complete protein and one example of an incomplete protein.
Complete: chicken, pork, beef, steak, soy, quinoa, buckwheat
Incomplete: beans, nuts and seeds, whole grains, vegetables
Describe cross-contamination and give the specific example on how it could happen.
The transfer of harmful bacteria from one food to another.
not washing hands or food prep materials (cutting board, knives), and not washing produce
How does shelf placement influence purchasing decisions?
stores place products that they want to sell at eye level, where the consumer can easily see them
What is the method called when you coat food lightly in flour, cornmeal, or breadcrumbs before cooking?
Dredge
How can you reduce food waste during meal planning?
Use ingredients you already have, select meals that have similar ingredients, and create a grocery list
Identify the fat-soluble vitamins listed in the course materials.
A, D, E, K
Within how many hours should cooked leftovers be refrigerated to reduce foodborne illness risk?
2
Give two strategies a consumer can use to avoid being misled by food marketing when choosing packaged foods.
reading the nutrition facts table, compare similar products, check the ingredients list, compare the serving size to the size you would actually eat, be skeptical of buzzwords
Boil: high heat, large, rolling bubbles on the surface
Simmer: low heat (below boiling), small bubbles just breaking the surface
What is food security?
having physical and economic access to enough safe, nutritious food