provide customers with convenience, speed, and basic services at lower prices.

generally have a counter where you place your order, pay for it, wait for it, pick it up, and either take it with you or carry it back to your table.

food services where food is displayed along a counter or serving line. Customers walk along the line and ask the server to serve them and then they carry their tray to the table.

consist of food displayed on tables. Servers keep displays stocked with food and customers walk around and serve themselves, then take their food to the table.

specialize in preparing food for customers to take with them to eat home or elsewhere.

a restaurant in which customers are seated at a table, give their order to a server, and are served food at a table.

emphasize the highest quality of service, ingredients, and atmosphere. There are many more employees per customer. These restaurants are usually smaller and have seatings at certain times. Most have professional chefs on staff.

include all full service restaurants that are not in included in fine dining.

choose to specialize in a single item of food such as pizza, steak, pancakes, or seafood. They may serve other foods as well, but their focus is on a single food.

cater to families and emphasize variety and comfort. They have extensive menus and usually offer comfort foods and traditional American dishes. Some have developed into chains.

specialize in an ethnic cuisine. Examples include Italian, Chinese, Ethiopian, Indian, Japanese, Mexican, Spanish, and Thai

a provision of food and service for a special event that usually involves feeding a large number of people at one time.

takes place at the caterer's place of business, such as a banquet hall with a kitchen, hotel, or restaurant.

occurs when the event is help away from the caterer's place of business, such as at churches, country clubs, picnics, businesses, and private homes.

consists of foodservice provided to customers in an institution, such as a school, hospital, military, or prison.

Consists of meals that are served to students who attend school. It contributes to students health and well being to help students learn better.

Foodservice that takes place in hospitals, nursing facilities, and assisted care residences.

Foodservice provided in a business for the convenience of people who work at the business, such as an employee cafeteria in an office building or factory.

Includes all foodservice offered as a part of a recreation business, such as sports arenas, zoos, movie theaters, and museums.

weight loss plans that tend to be popular for only a short time

the quantity of a food served or eaten at one meal or snack; not a standard amount.

A series of steps followed to solve problems including collecting data, formulating a hypothesis, testing the hypothesis, and stating conclusions.

A method of farming that does not use artificial means such as synthetic pesticides and herbicides, antibiotics, and bioengineering

An approach that uses chemicals in the form of plant protectants and fertilizers and intensive, hormone-based practices to breed and raise animals.

This diet proposes that eating only grapefruit will help you shed pounds. But any diet based on one food is much to be considered as healthy

Limits your consumption of carbohydrates

Refrigerator temperature should be at 40 degrees F or below, to keep foods out of the "danger zone." Keeping foods cold will inhibit bacterial growth. place the package in the meat compartment or in the coldest part of the refrigerator. place the packages on a tray or inside a plastic storage container to ensure that juices do not leak onto other food items.

Leave refrigerated items unwashed in its original packaging or wrapped loosely in a plastic bag. Items stored at room temperature should be removed from any packaging and left loose

These items should be kept in the refrigerator, though cheeses benefit from a little extra TLC. Place soft ones, like Brie and mozzarella, in an airtight container once open. Wrap semi-hard and hard cheeses, once open, in wax or parchment paper, then store in a resealable plastic bag.

in air tight containers or packages. Most can be stored at room temperature.

select products that are high-quality and not contaminated with residues of hormones, antibiotics, and other health-compromising substances. choosing products that are not high in total fat or saturated fat.

buy in season, Consider where the product is coming from, examine items for blemishes, especially holes where insects may have entered

Avoid raw (unpasteurized) milk or any products made from unpasteurized milk, Choose skim milk, reduced-fat cheeses and lower fat milk desserts, such as ice milk or frozen yogurt.

Choose whole grains. The best choices do not have added fats, sugar or sodium

Keep cold food cold to prevent the growth of bacteria on the food. Use a cooler that is insulated with ice packs or ice to keep the temperature at 40 degrees Fahrenheit or lower. Never partially cook poultry or meat on a grill to finish cooking it at a later time. Do not put the cooked meat or poultry on the same plate that held the raw pieces, as there could be harmful bacteria in the raw juices.

Carbohydrates, Proteins, Fats, Vitamins, Minerals, Water

the main source of energy for your body

Simple, Complex, Fiber

Made up of sugar, digested quickly

Made up of starches, digested slowly

essential for the growth and repair of body cells

unsaturated, saturated, trans

transports nutrients, removes wastes, aids in digestion

a waxy, fatlike substance our bodies produce and need in small amounts

the science that studies how the body makes use of the substances in food and how and why people eat the way they do

a unit of heat that measures the energy available in foods

guidelines for the amount of each nutrient to be eaten each day

the complex carbohydrate stored in potatoes, rice, wheat, and other plants

fats found mostly in animal products such as milk, butter, egg yolks, and meat

the beliefs and social customs of a group of people

a food that is typical of a given racial, national, or religious culture

traditional food of the African American ethnic group

a social custom that prohibits the use of certain edible resources as food

foods prepared according to Jewish dietary laws

a belief or attitude that is important to an individual

a food that has a social impact on others

a general term for an adverse reaction to a food or food component that does not involve the bodys immune system

a substance in food, usually a protein, that is seen by the body as harmful and causes the immune system to mount and allergic reaction

a potentially fatal reaction to a food allergen causing reduced oxygen supply to the heart and other tissues

milk, eggs, peanuts, nuts, fish, shellfish, soy, wheat

The physiological desire for food.

The physical need for food.

A shortage of nutrient.

Small units that make up protein.

Fats that are solid at room temperature.

Fats that remain liquid at room temperature.

Substances needed in small quantities to help regulate body functions.

Elements needed in small quantities for forming healthy bones and teeth, and for regulating certain body processes. Examples would come from the periodic table

The part of fruits, vegetables, grains, and beans that your body cannot digest.

Calories that come from foods that offer few, if any, nutrients.

The amount of nutrients relative to the number of calories they provide.

My plate sections

substances intentionally added to food to produce a desired effect

a chemical substance from plants that may be sold as a dietary supplement

The quantity of food served or eaten at one meal or snack

An unsaturated fat, formed artificially during hydrogenation of oils, containing one or more trans double bonds.

Set of recommendations about smart eating and physical activity for all Americans.

Food Safety & Inspection Service; health agency of the federal government responsible for ensuring that the nations' commercial supply of meat, poultry and egg products are safe

United States Department of Agriculture is the United States federal executive department responsible for developing and executing U.S. federal government policy on farming, agriculture, forestry, and food. It aims to meet the needs of farmers and ranchers, promote agricultural trade and production, work to assure food safety, protect natural resources, foster rural communities and end hunger in the United States and abroad.

Food and Drug Administration. The agency that is responsible for determining if a food or drug is safe and effective enough to be sold to the public.

Generally Recognized as Safe

amendment to food, drug, and cosmetic act -- stating that no food substance/ additive can be considered safe if it produced cancer

Improperly processed, home-canned foods causes what food borne-illness?

Unchlorinated water, raw or rare ground beef, unwashed produce causes what food borne-illness?

Lunch meat, hotdogs, soft cheeses, deli-style meats may contain this food borne illness.

Raw or undercooked poultry or eggs, meat and seafood causes what food borne-illness?

Foodborne illness usually a result of people not washing hands after using restroom

Spread of harmful bacteria from one food to another causes what food borne-illness?

41-135 degrees F. Bacterial growth most likely

Date by which you should eat the food product or discard

Date by which the store is to sell the product or discard it

Most effective of removing contaminants from hands.

The temperature taken at the thickest part of the food item

The length of time leftovers can be in the refrigerator

Things that make food unfit for use like hair, fingernails, soil, bacteria, viruses

Any infection or illness that is transferred to people by the food they eat.

An agency of the U.S. government that regulates the safety of food and drugs and is responsible for developing the Food Code.

The occurrence of two or more cases of similar illness resulting from the ingestions of a common food.

Tiny organisms too small to be seen with the naked eye.

Young Children, The Elderly, Weakened Immune Systems

Microorganisms that can cause disease.

The part of the body that helps to fight off disease and resist infection.

Points during the cooking or processing of food where steps must be taken to eliminate a food safety hazard or reduce the hazard to an acceptable level.

Any foreign object or particle that may be introduced into food.

Chemical substances that can contaminate food.

Any living organisms or waste of living organisms that may contaminate food.

When the immune system reacts badly to a chemical contained in food.

The smallest form of microorganisms.

A very small organism that survives by living in or on a host organism.

A group of organisms which includes molds, yeasts and mushrooms.

A type of fungi that spoils food and may have a fuzzy or slimy appearance.

A type of fungi that spoils foods by changing sugars to alcohol.

A disease caused by a virus that can be transmitted through food by poor personal hygiene practices or by contaminated water. The Hepatitis A virus causes jaundice and inflammation of the liver.

The process of reducing the number of live microorganisms on a surface to levels that are considered safe.

A system of identifying hazards in the food produced, and implementing control measures to prevent or eliminate the hazard, or reducing it to an acceptable level.

What does FCCLA stand for?

What is the State & National Theme this year?

What is the central focus of FCCLA?

During the year of 1945, what was the name of the organization that was founded for African Americans?

What is the official flower of FCCLA?

Where will the FCCLA state leadership meeting be held?

Name the big state event held in the fall in Perry Georgia?

When was FHA/FCCLA founded?

What is the FCCLA motto?

What year did FHA change the name to FCCLA?

Who was the 1st state director for FHA?

What is the national program that guides young people to link their options and skills for success in careers, families, and communities?

What is the national peer education program in which young people strive to save lives through sober driving, seat belt use, and safe driving habits?

What is the national peer education program that involves youth teaching other young people how to make, save, and spend money wisely?

What is the national program that guides students to develop, plan, carry out, and evaluate projects that improve the quality of life in their communities?

What is the national program that helps students find and use their personal power? Where members set their own goals, work to achieve them, and enjoy the results.

What is the national competitive events in which members are recognized for proficiency and achievement in chapter and individual projects, leadership skills, and career preparation?

What is the national program that empowers youth with attitudes, skills, and resources in order to recognize, report, and reduce youth violence?

What is the national peer education program that helps young people learn to eat rights, be fit, and make healthy choices?

What does STAR Events stand for?

Where will the 2017 FCCLA national meeting be held?

What is the name of the National FCCLA Magazine?

Why do we learn about FCCLA?

Research and apply sciences of foods, plants, soil and animal production. Their work helps to ensure an adequate, safe food supply.

Mixes ingredients for baking breads, pastry and other baked goods. They work in grocery and specialty stores and for large food producers.

Use food and nutrition science, culinary skills and management ability to provide appealing, healthful food. They work in many places, including restaurants, hospitals and even for individuals.

Teach life skills, including wellness skills. They plan and teach lessons and work with students, parents and school administrators.

Develop and test foods for qualities such as flavor, nutrition, safety and convenience. Food science uses many concepts from many different scientific fields including microbiology, chemical engineering and biochemistry.

Apply food science to produce and distribute safe, nourishing and wholesome food. Some specialize in certain products, such as soy.

Have special skills for making cakes, pastries, frozen desserts and other sweet foods. Their artistic abilities are important for decorating desserts.

a nationally recognized source of career information, designed to provide valuable assistance to individuals making decisions about their future work lives.

The variable we can change

The variable we can measure

everything stays the same except for what is being tested

the group that does not receive the experimental treatment

the group being tested or receiving treatment

self-starvation leading to a severe nutrient deficiency

recurrent episodes of extreme overeating and compensatory behaviors to prevent weight gain

psychiatric conditions involving extreme body dissatisfaction and long-term eating patterns that negatively affect body functioning

an appetite for substances that are largely non-nutritive, such as paper, clay, metal, chalk, soil, glass, or sand

rapid consumption of extremely large amounts of food until the person is uncomfortably full.This disorder does not involve purging of the large amounts of food

help people follow treatments and special food plans prescribed by a doctor. They also assist patients and their families

write for magazines, newspapers, websites and other media. They conduct research, do interviews and attend events to gather information

stock shelves and help customers. Other jobs would include butchers, bakers, checkout clerks and produce and dairy managers

Where is the National Headquarters for FCCLA located

the state newspaper for FCCLA

a mineral that helps control the amount of fluid in our bodies and should be limited in our diet

first state director for NHA

What does FHA Stand for

The process of removing visible soil from a surface

The five MyPlate sections

a food handler at a restaurant has a sore throat and a fever

A food handler at a restaurant has a sore that contains pus and is infected and is not covered

Employees with Hepatitis A virus, E.coli O157:H7, Salmonella Typhi, Shigella, or Norovirus

A food handler at a nursing home has jaundice

how often you should change your gloves if you are completing the same task in the kitchen

diet that will allow the consumption of fish and seafood, but no land animals

diet that will avoid all animal products and will avoid foods cooked above 118 degrees

diet that will avoid all animal products and will also avoid all processed foods and foods that are not whole foods

diet that excludes the consumption of meat but does allow fish and dairy products, vegetarian cheese and milk based products

diet that cuts back on the intake of meat, but will consume eggs and dairy products

this diet will not allow the consumption of fish or mammal meat, but will allow eggs, poultry and dairy to be eaten

this diet will not allow the consumption of any animal products with the exception of eggs

this diet will not allow the consumption of any animal products with the exception of dairy products and eggs

this diet will not allow the consumption of animal products with the exception of dairy products

this diet will not allow the consumption of any animal product and is considered more of a lifestyle of the ones who follow this diet

six conditions pathogens need to grow

The six conditions that pathogens need to grow--food, acidity, temperature, time, oxygen, and mold

Having painted or artificial fingernails when serving food