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Instructions for using this template. Remember this is Jeopardy, so where I have written “Answer” this is the prompt the students will see, and where.

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Presentation on theme: "Instructions for using this template. Remember this is Jeopardy, so where I have written “Answer” this is the prompt the students will see, and where."— Presentation transcript:

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2 Instructions for using this template. Remember this is Jeopardy, so where I have written “Answer” this is the prompt the students will see, and where I have “Question” should be the student’s response. To enter your questions and answers, click once on the text on the slide, then highlight and just type over what’s there to replace it. If you hit Delete or Backspace, it sometimes makes the text box disappear. When clicking on the slide to move to the next appropriate slide, be sure you see the hand, not the arrow. (If you put your cursor over a text box, it will be an arrow and WILL NOT take you to the right location.)

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

4 Click here for Final Jeopardy

5 MyPyramidNutrientsPotpourri 10 Point 20 Points 30 Points 40 Points 50 Points 10 Point 20 Points 30 Points 40 Points 50 Points 30 Points 40 Points 50 Points MeasuringFood Safety

6 20 seconds

7 What is how long to wash your hands?

8 Clean, Combat Cross- Contamination, Cook, Chill

9 What are the 4 Cs?

10 Danger Zone Temperature Range

11 What is 40-140?

12 3 safe ways to thaw foods

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

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

15 Who are people likely to get a foodborne illness?

16 Age, gender, physical activity level, height & weight

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

18 Food Group that you need the most of.

19 What are grains?

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

21 What is “Steps to a healthier you”?

22 30-60 min most days (3-5 days a week)

23 What is the recommended amount of physical activity for teens?

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

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

26 This would be used to measure milk.

27 What is a liquid measuring cup?

28 How you read a liquid measuring cup

29 What is at eye level?

30 How you measure dry ingredients

31 What is dip, scoop, scrape?

32 Brown Sugar is an example of this.

33 What is something you pack down when measuring?

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

35 What is because it may spill and mess up ingredients?

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

37 What are nutrients?

38 Lack of this mineral can cause anemia

39 What is Iron?

40 These are the 6 classes of nutrients.

41 What are Carbohydrates, Protein, Fat, Vitamins, Minerals, and Water?

42 Lack of Calcium can cause this disease

43 What is osteoporosis?

44 These are the fat- soluble vitamins

45 What are vitamins A, D, E, K?

46 When in doubt….

47 What is throw it out?

48 The BIG “G”

49 1 Gal = 4 Qts = 8 Pts =16 Cups

50 The correct abbreviation for teaspoon.

51 What is tsp?

52 Ingredients, Amounts, Directions

53 What are the components of a properly written recipe?

54 To heat liquid until bubbles break before they surface.

55 What is simmer?

56 Make your wager

57 The temperatures that a refrigerator and freezer should be kept.

58 Fridge: 32-40 Freezer: below 0


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