1. Warm Ups 1. How long do we wash our hands for? 2. What does a turner do? 3. Where do we stand when we open the oven?

2. Warm Ups 4. What is the danger zone? 5. Which way to do we turn our pan handles on the stove?

3. 6. Which is safer: dull or sharp knives? 7. What is a pastry blender used for?

4. 8. What are the abbreviations for ounce and pound? 9. What does tbsp and T stand for? 10. How many teaspoons are in a tablespoon?

5. 11. What are two types of food measurements? 12. What are the FOUR ways to put out a grease fire? 13. What is the first step for electrical shock?

6. 14. What substances attract microwaves? 15. What is standing time?

7. 16. What is the difference between chopping and dicing? 17. What does it mean to marinate something? 18. How often do they revise the dietary guidelines?

8. 19. If you are cutting a recipe in half which of the following do you never cut in half? Ingredients Pan Size Cooking Time Oven Temp 20. What measuring equipment should you use to measure the following? ½ cup flour ¼ cup oil ¼ tsp cinnamon

9. 21. What does nutrient dense mean? 22. List some ways we can reduce our salt intake… 23. 6-17 Year olds should be active at lease how many minutes a day?

10. 24. What can we do to avoid oversized portions? -Use a small bowl, plate, and glass 25. On My Plate, what color signifies the Protien food group? -Purple 26. On my plate, what color signifies the Grains food group? -Orange