TO KEEP A HEALTHY WEIGHT, ___.
BALANCE THE CALORIES FROM FOODS WITH THE CALORIES BURNED IN DAILY WORK AND PLAY.
BREAKFAST EATERS ARE ___.
LESS LIKELY TO BE OVERWEIGHT AND MORE LIKELY TO HAVE HIGHER NUTRIENT INTAKES.
THE BRAIN IS FUELED BY ___ AND ___.
GLUCOSE
CARBOHYDRATES
A PERSON MAY HAVE A FAMILY HISTORY OF HEART DISEASE,
BUT THAT DOESN’T MEAN THAT PERSON IS DESTINED TO HAVE THE DISEASE.
WASHING HANDS IS THE ___.
SINGLE MOST IMPORTANT PRACTICE IN ANY SCHOOL NUTRITION PROGRAM.
YOU SHOULD ALWAYS ALLOW THE DISHES ___.
TO AIR DRY AND THEN PUT THEM UP.
TSP
TEASPOON
TBSP
TABLESPOON
C
CUP
PT
PINT
QT
QUART
IN
INCH
NO
NUMBER
FL OZ
FLUID OUNCE
L
LITER
GAL
GALLON
ML
MILLILETER
WT
WEIGHT
OZ
OUNCE
LB
POUND
G
GRAM
KG
KILOGRAM
ONE POUND IS ___.
16 OUNCES.
MANAGERS SET THE TONE IN THE CAFETERIA.
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.
ALL ITEMS IN STORE ROOMS, FREEZERS, AND COOLER ___.
SHOULD HAVE THE DATE RECEIVED AND THE PRICE MARKED ON THEM.
GOOD PERSONAL HYGIENE ___.
HELPS WORKERS FEEL GOOD ABOUT THEMSELVES.
CLEAN GARBAGE CANS ___.
EVERYDAY.
GOOD PERSONAL HYGIENE HELPS ___.
PREVENT FOOD POISONING.
COMMUNICATIONS MAY BE ___ OR ___.
VERBAL
NONVERBAL
COMMUNICATION IS ___.
GIVING AND RECEIVING MESSAGES BETWEEN MANAGERS AND THE WORKERS.
A BUTCHER’S STEEL IS ___.
USED TO SHARPEN A KNIFE.
A DULL KNIFE ___ THE CHANCE OF AN ACCIDENT.
INCREASES
OVER LOADING COOKING EQUIPMENT ___.
LENGTHENS THE COOKING TIME.
OVEN AND REFRIGERATOR THERMOMETERS ___ NEED TO BE SANITIZED AFTER EACH USE.
DO NOT
THE FOOD IS HELD IN PLACE IN A SLICER BY THE ___.
PUSH PLATE
THE MIXER SHOULD BE STARTED AT A ___.
LOW SPEED, THEN THE SPEED INCREASED TO THE DESIRED SPEED.
THE SIDE OF THE MIXER BOWL SHOULD BE SCRAPPED ___.
WHEN THE AGITATOR IS STOPPED.
COMPARED TO OTHER METHODS OF COOKING, ___.
STEAMERS USUALLY REQUIRE LESS TIME.
STEAMING USUALLY ___ COLOR RETENTION OF VEGETABLES.
INCREASES
STEAMERS SAVE ___.
ENERGY
FLOOR OF WALK-IN COOLERS SHOULD BE ___.
MOPPED DAILY
THE NOROVIRUS IS VERY ___ AND ___.
HARDY
RESISTANT
IT CAN SURVIVE ___ TEMPERATURES AND TEMPERATURES UP TO ___.
FREEZING
140 DEGREES
IT CAN SURVIVE ON SURFACES SUCH AS ___ FOR AT LEAST ___.
STAINLESS STEEL
A WEEK
VERY FEW FOOD SERVICE ___ WILL KILL THE ___.
SANITIZERS
NOROVIRUS
THE NOROVIRUS IS
VERY CONTAGIOUS.
