FINAL Flashcards

1
Q

TO KEEP A HEALTHY WEIGHT, ___.

A

BALANCE THE CALORIES FROM FOODS WITH THE CALORIES BURNED IN DAILY WORK AND PLAY.

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2
Q

BREAKFAST EATERS ARE ___.

A

LESS LIKELY TO BE OVERWEIGHT AND MORE LIKELY TO HAVE HIGHER NUTRIENT INTAKES.

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3
Q

THE BRAIN IS FUELED BY ___ AND ___.

A

GLUCOSE

CARBOHYDRATES

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4
Q

A PERSON MAY HAVE A FAMILY HISTORY OF HEART DISEASE,

A

BUT THAT DOESN’T MEAN THAT PERSON IS DESTINED TO HAVE THE DISEASE.

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5
Q

WASHING HANDS IS THE ___.

A

SINGLE MOST IMPORTANT PRACTICE IN ANY SCHOOL NUTRITION PROGRAM.

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6
Q

YOU SHOULD ALWAYS ALLOW THE DISHES ___.

A

TO AIR DRY AND THEN PUT THEM UP.

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7
Q

TSP

A

TEASPOON

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8
Q

TBSP

A

TABLESPOON

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9
Q

C

A

CUP

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10
Q

PT

A

PINT

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11
Q

QT

A

QUART

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12
Q

IN

A

INCH

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13
Q

NO

A

NUMBER

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14
Q

FL OZ

A

FLUID OUNCE

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15
Q

L

A

LITER

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16
Q

GAL

A

GALLON

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17
Q

ML

A

MILLILETER

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18
Q

WT

A

WEIGHT

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19
Q

OZ

20
Q

LB

21
Q

G

22
Q

KG

23
Q

ONE POUND IS ___.

A

16 OUNCES.

24
Q

MANAGERS SET THE TONE IN THE CAFETERIA.

A

IF THEY ARE CALM AND KNOW WHAT THEY ARE DOING, THE WORKERS WILL BE CALM, BUT IF YOU RUN AROUND LIKE A CHICKEN WITH YOUR HEAD CUT OFF SO WILL YOUR WORKERS.

25
ALL ITEMS IN STORE ROOMS, FREEZERS, AND COOLER ___.
SHOULD HAVE THE DATE RECEIVED AND THE PRICE MARKED ON THEM.
26
GOOD PERSONAL HYGIENE ___.
HELPS WORKERS FEEL GOOD ABOUT THEMSELVES.
27
CLEAN GARBAGE CANS ___.
EVERYDAY.
28
GOOD PERSONAL HYGIENE HELPS ___.
PREVENT FOOD POISONING.
29
COMMUNICATIONS MAY BE ___ OR ___.
VERBAL | NONVERBAL
30
COMMUNICATION IS ___.
GIVING AND RECEIVING MESSAGES BETWEEN MANAGERS AND THE WORKERS.
31
A BUTCHER'S STEEL IS ___.
USED TO SHARPEN A KNIFE.
32
A DULL KNIFE ___ THE CHANCE OF AN ACCIDENT.
INCREASES
33
OVER LOADING COOKING EQUIPMENT ___.
LENGTHENS THE COOKING TIME.
34
OVEN AND REFRIGERATOR THERMOMETERS ___ NEED TO BE SANITIZED AFTER EACH USE.
DO NOT
35
THE FOOD IS HELD IN PLACE IN A SLICER BY THE ___.
PUSH PLATE
36
THE MIXER SHOULD BE STARTED AT A ___.
LOW SPEED, THEN THE SPEED INCREASED TO THE DESIRED SPEED.
37
THE SIDE OF THE MIXER BOWL SHOULD BE SCRAPPED ___.
WHEN THE AGITATOR IS STOPPED.
38
COMPARED TO OTHER METHODS OF COOKING, ___.
STEAMERS USUALLY REQUIRE LESS TIME.
39
STEAMING USUALLY ___ COLOR RETENTION OF VEGETABLES.
INCREASES
40
STEAMERS SAVE ___.
ENERGY
41
FLOOR OF WALK-IN COOLERS SHOULD BE ___.
MOPPED DAILY
42
THE NOROVIRUS IS VERY ___ AND ___.
HARDY | RESISTANT
43
IT CAN SURVIVE ___ TEMPERATURES AND TEMPERATURES UP TO ___.
FREEZING | 140 DEGREES
44
IT CAN SURVIVE ON SURFACES SUCH AS ___ FOR AT LEAST ___.
STAINLESS STEEL | A WEEK
45
VERY FEW FOOD SERVICE ___ WILL KILL THE ___.
SANITIZERS | NOROVIRUS
46
THE NOROVIRUS IS
VERY CONTAGIOUS.