5. Beef stew is made with beef and vegetables. Which foods would be the best choices to
add to make this meal complete?
A. Green beans and biscuits.
B. Corn bread, fresh blueberries, and tomato juice.
C. Dinner rolls, melon wedge, and milk.
D. Corn, peas, and rice.
6. True or false? One-dish meals are time-consuming to make.
7. Explain how to store one-dish meals.
8. A __________ __________ keeps chili taken to school for lunch hot and safe eat.
9. Create a menu for a meal-to-go. Explain how you will keep it fresh and safe to eat.
10. In restaurants, it is a custom to leave a __________ to show thanks for good service.
11. Which type of restaurant displays foods along a serving line?
A. Fancy, full-service restaurant.
B. Cafeteria.
C. Fast-food restaurant.
D. Casual, full-service restaurant.
What Would You Do?
12. You and your friends are talking after school. Shawna was eating her third candy bar
for the day. “I know what a nutritious meal is, I just don’t have time to prepare and eat
one,” she said. “I know what you mean,” said Tom. “It takes too long to make something
nutritious every time I get hungry. Besides, I feel fi ne most of the time. Why worry about
what I eat?” What advice would you give your friends?
Core Skills
13. Math. Conduct a beverage taste test. Select several forms of the same beverage. For
example, you could try freshly squeezed, canned, and frozen orange juice. Set up a
taste panel to compare the fl avor, smell, texture, and color of the forms. Also compare
the time needed to prepare each form. Present your results in graph form.
14. Speaking. Investigate snacks that are popular in other areas of the world. Identify the
factors that explain why the snack is popular in that region. For example, factors such as
a region’s climate, geography, history, or religion often infl uence foods eaten in that area.
Select a snack and prepare a presentation to share your fi ndings in class. Use multimedia
components and visual displays to capture interest and present content effectively.
284 Adventures in Food and Nutrition
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