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Jeopardy

Jeopardy. Choose a category. You will be given the answer. You must give the correct question. Click to begin. Choose a point value. Choose a point value. Click here for Final Jeopardy. Food Safety. MyPyramid. Measuring. Nutrients. Potpourri. 10 Point. 10 Point. 10 Point.

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Jeopardy

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  1. Jeopardy Choose a category. You will be given the answer. You must give the correct question. Click to begin.

  2. Choose a point value. Choose a point value. Click here for Final Jeopardy

  3. Food Safety MyPyramid Measuring Nutrients Potpourri 10 Point 10 Point 10 Point 10 Point 10 Point 20 Points 20 Points 20 Points 20 Points 20 Points 30 Points 30 Points 30 Points 30 Points 30 Points 40 Points 40 Points 40 Points 40 Points 40 Points 50 Points 50 Points 50 Points 50 Points 50 Points

  4. 20 seconds

  5. What is how long to wash your hands?

  6. Clean, Combat Cross- Contamination, Cook, Chill

  7. What are the 4 Cs?

  8. Danger Zone Temperature Range

  9. What is 40-140?

  10. 3 safe ways to thaw foods

  11. What are put in fridge, run under cold water, and microwave.

  12. Elderly, pregnant women, infants/children, and people with weakened immune systems.

  13. Who are people likely to get a foodborne illness?

  14. Age, gender, physical activity level, height & weight

  15. What are things you must enter on MyPyramid.gov to get your personal pyramid?

  16. Food Group that you need the most of.

  17. What are grains?

  18. The slogan that says if you follow the food recommendations and exercise you will move towards being healthier.

  19. What is “Steps to a healthier you”?

  20. 30-60 min most days (3-5 days a week)

  21. What is the recommended amount of physical activity for teens?

  22. Orange, green, red, yellow, blue, purple are the corresponding colors to these food groups.

  23. What are Grains, Vegetables, Fruits, Oils/Fats, Dairy, Meat & Beans?

  24. This would be used to measure milk.

  25. What is a liquid measuring cup?

  26. How you read a liquid measuring cup

  27. What is at eye level?

  28. How you measure dry ingredients

  29. What is dip, scoop, scrape?

  30. Brown Sugar is an example of this.

  31. What is something you pack down when measuring?

  32. Reason why you shouldn’t measure liquid ingredients over your mixing bowl with other ingredients.

  33. What is because it may spill and mess up ingredients?

  34. Chemicals in food that the body needs to work properly.

  35. What are nutrients?

  36. Lack of this mineral can cause anemia

  37. What is Iron?

  38. These are the 6 classes of nutrients.

  39. What are Carbohydrates, Protein, Fat, Vitamins, Minerals, and Water?

  40. Lack of Calcium can cause this disease

  41. What is osteoporosis?

  42. These are the fat-soluble vitamins

  43. What are vitamins A, D, E, K?

  44. When in doubt….

  45. What is throw it out?

  46. The BIG “G”

  47. 1 Gal = 4 Qts = 8 Pts =16 Cups

  48. The correct abbreviation for teaspoon.

  49. What is tsp?

  50. Ingredients, Amounts, Directions

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